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Journal Abstract Search

250 related items for PubMed ID: 30502201

  • 1. Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers.
    Kiumarsi M, Shahbazi M, Yeganehzad S, Majchrzak D, Lieleg O, Winkeljann B.
    Food Chem; 2019 Mar 30; 277():664-673. PubMed ID: 30502201
    [Abstract] [Full Text] [Related]

  • 2. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J, Thomas L, Khashawi RA.
    J Food Sci; 2020 Nov 30; 85(11):3711-3721. PubMed ID: 33084057
    [Abstract] [Full Text] [Related]

  • 3. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
    Ronda F, Rivero P, Caballero PA, Quilez J.
    Int J Food Sci Nutr; 2012 Dec 30; 63(8):971-7. PubMed ID: 22621760
    [Abstract] [Full Text] [Related]

  • 4. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry.
    Hemdane S, Jacobs PJ, Bosmans GM, Verspreet J, Delcour JA, Courtin CM.
    Food Chem; 2017 Dec 01; 236():76-86. PubMed ID: 28624092
    [Abstract] [Full Text] [Related]

  • 5. Evaluation of specific volume, texture, thermal features, water mobility, and inhibitory effect of staling in wheat bread affected by maltitol.
    Ding S, Peng B, Li Y, Yang J.
    Food Chem; 2019 Jun 15; 283():123-130. PubMed ID: 30722851
    [Abstract] [Full Text] [Related]

  • 6. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 15; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 7. Effect of addition of wheat bran hydrolysate on bread properties.
    Cingöz A, Akpinar Ö, Sayaslan A.
    J Food Sci; 2024 May 15; 89(5):2567-2580. PubMed ID: 38532713
    [Abstract] [Full Text] [Related]

  • 8. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S.
    Food Res Int; 2017 Dec 15; 102():728-737. PubMed ID: 29196006
    [Abstract] [Full Text] [Related]

  • 9. Model approach to starch functionality in bread making.
    Goesaert H, Leman P, Delcour JA.
    J Agric Food Chem; 2008 Aug 13; 56(15):6423-31. PubMed ID: 18627169
    [Abstract] [Full Text] [Related]

  • 10. Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility.
    Güven Ö, Şensoy İ.
    J Sci Food Agric; 2024 Aug 15; 104(10):5724-5734. PubMed ID: 38380826
    [Abstract] [Full Text] [Related]

  • 11. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 15; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 12. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
    Rios MB, Iriondo-DeHond A, Iriondo-DeHond M, Herrera T, Velasco D, Gómez-Alonso S, Callejo MJ, Del Castillo MD.
    Molecules; 2020 Mar 17; 25(6):. PubMed ID: 32192041
    [Abstract] [Full Text] [Related]

  • 13. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2014 Jun 18; 62(24):5682-9. PubMed ID: 24863875
    [Abstract] [Full Text] [Related]

  • 14. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA.
    J Agric Food Chem; 2012 May 30; 60(21):5461-70. PubMed ID: 22553963
    [Abstract] [Full Text] [Related]

  • 15. The impact of baking time and bread storage temperature on bread crumb properties.
    Bosmans GM, Lagrain B, Fierens E, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):3301-8. PubMed ID: 23993485
    [Abstract] [Full Text] [Related]

  • 16. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).
    Zhu Y, Xiong W, Wang L, Ju X.
    Int J Biol Macromol; 2020 Nov 15; 163():1821-1827. PubMed ID: 32910966
    [Abstract] [Full Text] [Related]

  • 17. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A, Mouselemidou P, Papageorgiou M, Papastergiadis E.
    Food Chem; 2018 Jul 01; 253():119-126. PubMed ID: 29502810
    [Abstract] [Full Text] [Related]

  • 18. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T.
    J Agric Food Chem; 2012 Aug 29; 60(34):8492-500. PubMed ID: 22889064
    [Abstract] [Full Text] [Related]

  • 19. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM.
    Food Chem; 2015 Aug 01; 180():181-185. PubMed ID: 25766816
    [Abstract] [Full Text] [Related]

  • 20. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B, Baumgartner B, Özkaya H.
    J Texture Stud; 2018 Feb 01; 49(1):84-93. PubMed ID: 28742221
    [Abstract] [Full Text] [Related]

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