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204 related items for PubMed ID: 31174749

  • 1. Sugar beet and apple fibres coupled with hydroxypropylmethylcellulose as functional ingredients in gluten-free formulations: Rheological, technological and sensory aspects.
    Djordjević M, Šoronja-Simović D, Nikolić I, Djordjević M, Šereš Z, Milašinović-Šeremešić M.
    Food Chem; 2019 Oct 15; 295():189-197. PubMed ID: 31174749
    [Abstract] [Full Text] [Related]

  • 2. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 3. 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 06; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 4. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 Jun 06; 60 Suppl 4():174-90. PubMed ID: 19330631
    [Abstract] [Full Text] [Related]

  • 5. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 06; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 6. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 06; 105():782-792. PubMed ID: 29433274
    [Abstract] [Full Text] [Related]

  • 7. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.
    Föste M, Verheyen C, Jekle M, Becker T.
    Food Chem; 2020 Feb 15; 306():125451. PubMed ID: 31634767
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 01; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

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  • 11. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 01; 111():544-555. PubMed ID: 30007717
    [Abstract] [Full Text] [Related]

  • 12. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 01; 106():64-70. PubMed ID: 29579970
    [Abstract] [Full Text] [Related]

  • 13. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 01; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 14. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.
    Beltrão Martins R, Nunes MC, Gouvinhas I, Ferreira LMM, Peres JA, Barros AIRNA, Raymundo A.
    Foods; 2022 Oct 11; 11(20):. PubMed ID: 37430921
    [Abstract] [Full Text] [Related]

  • 15. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
    Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP.
    Molecules; 2023 May 15; 28(10):. PubMed ID: 37241841
    [Abstract] [Full Text] [Related]

  • 16. Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread.
    Krupa-Kozak U, Bączek N, Rosell CM.
    Nutrients; 2013 Nov 14; 5(11):4503-20. PubMed ID: 24241213
    [Abstract] [Full Text] [Related]

  • 17. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 14; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 18. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator.
    Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, de Oliveira LL, Raposo A, Shakeel F, Alshehri S, Mahdi WA, Araújo WMC.
    Foods; 2021 Mar 13; 10(3):. PubMed ID: 33805719
    [Abstract] [Full Text] [Related]

  • 19. Farinograph properties and bread quality of flours supplemented with resistant starch.
    Ozturk S, Koksel H, Ng PK.
    Int J Food Sci Nutr; 2009 Sep 13; 60(6):449-57. PubMed ID: 19212857
    [Abstract] [Full Text] [Related]

  • 20. Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.
    Mancebo CM, Martínez MM, Merino C, de la Hera E, Gómez M.
    J Texture Stud; 2017 Dec 13; 48(6):597-606. PubMed ID: 28449185
    [Abstract] [Full Text] [Related]

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