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Journal Abstract Search

312 related items for PubMed ID: 32292961

  • 1. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
    Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W.
    Food Funct; 2020 Apr 01; 11(4):3610-3620. PubMed ID: 32292961
    [Abstract] [Full Text] [Related]

  • 2. Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion.
    Jiang Y, Li J, Qi Z, Xu X, Gao J, Henry CJ, Zhou W.
    Food Chem; 2024 Dec 15; 461():140862. PubMed ID: 39167950
    [Abstract] [Full Text] [Related]

  • 3. Effect of whole wheat flour on the quality of traditional Chinese Sachima.
    Wang L, Deng L, Wang Y, Zhang Y, Qian H, Zhang H, Qi X.
    Food Chem; 2014 Dec 15; 152():184-9. PubMed ID: 24444924
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  • 6. Effects of particle size on quality characteristics of stone-milled whole wheat flour.
    Cai M, Shen C, Li Y, Xiong S, Li F.
    J Sci Food Agric; 2023 Mar 30; 103(5):2483-2491. PubMed ID: 36694095
    [Abstract] [Full Text] [Related]

  • 7. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
    [Abstract] [Full Text] [Related]

  • 8. 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 04; 85(11):3711-3721. PubMed ID: 33084057
    [Abstract] [Full Text] [Related]

  • 9. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
    [Abstract] [Full Text] [Related]

  • 10. Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making.
    Tagliasco M, Tecuanhuey M, Reynard R, Zuliani R, Pellegrini N, Capuano E.
    Food Chem; 2022 Dec 01; 396():133678. PubMed ID: 35849983
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 12. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
    [Abstract] [Full Text] [Related]

  • 13. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility.
    Zhou H, Liu C, Shang J, Zheng X.
    Int J Biol Macromol; 2023 Jul 15; 243():125076. PubMed ID: 37244337
    [Abstract] [Full Text] [Related]

  • 14. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
    Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDMC.
    J Food Sci; 2021 Oct 15; 86(10):4354-4364. PubMed ID: 34519038
    [Abstract] [Full Text] [Related]

  • 15. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 15; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 16. Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
    Ma S, Wang Z, Guo X, Wang F, Huang J, Sun B, Wang X.
    Food Chem; 2021 Oct 30; 360():130038. PubMed ID: 34020364
    [Abstract] [Full Text] [Related]

  • 17. Impact of particle size on wheat dough and bread characteristics.
    Lapčíková B, Burešová I, Lapčík L, Dabash V, Valenta T.
    Food Chem; 2019 Nov 01; 297():124938. PubMed ID: 31253272
    [Abstract] [Full Text] [Related]

  • 18. The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.
    Huang Y, Mense AL, Deng L, Su M, Shih K, Bock JE.
    Foods; 2021 Oct 12; 10(10):. PubMed ID: 34681462
    [Abstract] [Full Text] [Related]

  • 19. Effect of fermentation methods on properties of dough and whole wheat bread.
    Zeng F, Yang Y, Liu Q, Yang J, Jin Z, Jiao A.
    J Sci Food Agric; 2023 Aug 15; 103(10):4876-4886. PubMed ID: 36943926
    [Abstract] [Full Text] [Related]

  • 20. Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
    Protonotariou S, Stergiou P, Christaki M, Mandala IG.
    Food Chem; 2020 Jul 15; 318():126497. PubMed ID: 32126472
    [Abstract] [Full Text] [Related]

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