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Journal Abstract Search

213 related items for PubMed ID: 31634767

  • 1. 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]

  • 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. 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]

  • 4. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D.
    J Texture Stud; 2019 Apr 06; 50(2):124-130. PubMed ID: 30345519
    [Abstract] [Full Text] [Related]

  • 5. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
    Jacobs PJ, Bogaerts S, Hemdane S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2016 May 11; 64(18):3636-44. PubMed ID: 27092966
    [Abstract] [Full Text] [Related]

  • 6. Development of fibre-enriched gluten-free bread: a response surface methodology study.
    Sabanis D, Lebesi D, Tzia C.
    Int J Food Sci Nutr; 2009 May 11; 60 Suppl 4():174-90. PubMed ID: 19330631
    [Abstract] [Full Text] [Related]

  • 7. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 11; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 8. 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 11; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 9. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 15; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

  • 12. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 15; 21(3):188-202. PubMed ID: 24519987
    [Abstract] [Full Text] [Related]

  • 13. Optimization of tannin-containing sorghum bran addition to gluten-free bread.
    Ardoin R, Smith B, Bean S, Aramouni F.
    J Food Sci; 2023 Mar 15; 88(3):952-961. PubMed ID: 36717379
    [Abstract] [Full Text] [Related]

  • 14. Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread.
    Masure HG, Wouters AGB, Fierens E, Delcour JA.
    Food Res Int; 2019 Feb 15; 116():925-931. PubMed ID: 30717025
    [Abstract] [Full Text] [Related]

  • 15. Nutritional composition of gluten-free food versus regular food sold in the Italian market.
    Cornicelli M, Saba M, Machello N, Silano M, Neuhold S.
    Dig Liver Dis; 2018 Dec 15; 50(12):1305-1308. PubMed ID: 29857960
    [Abstract] [Full Text] [Related]

  • 16. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
    Matos ME, Rosell CM.
    J Sci Food Agric; 2015 Mar 15; 95(4):653-61. PubMed ID: 24816770
    [Abstract] [Full Text] [Related]

  • 17. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
    [Abstract] [Full Text] [Related]

  • 18. Use of different proportions of rice milling fractions as strategy for improving quality parameters and nutritional profile of gluten-free bread.
    Genevois CE, Grenóvero MS, de Escalada Pla MF.
    J Food Sci Technol; 2021 Oct 15; 58(10):3913-3923. PubMed ID: 34471315
    [Abstract] [Full Text] [Related]

  • 19. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.
    Arufe S, Chiron H, Doré J, Savary-Auzeloux I, Saulnier L, Della Valle G.
    Food Res Int; 2017 Jul 15; 97():123-132. PubMed ID: 28578032
    [Abstract] [Full Text] [Related]

  • 20. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.
    Allen B, Orfila C.
    Nutrients; 2018 Sep 25; 10(10):. PubMed ID: 30257431
    [Abstract] [Full Text] [Related]

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