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Journal Abstract Search

496 related items for PubMed ID: 32370220

  • 1. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.
    Beltrão Martins R, Nunes MC, M Ferreira LM, A Peres J, R N A Barros AI, Raymundo A.
    Foods; 2020 May 02; 9(5):. PubMed ID: 32370220
    [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. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
    Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
    Molecules; 2020 Aug 06; 25(16):. PubMed ID: 32781519
    [Abstract] [Full Text] [Related]

  • 5. Pasting, viscoelastic and rheological characterization of gluten free (cereals, legume and underutilized) flours with reference to wheat flour.
    Patil S, Sonawane SK, Mali M, Mhaske ST, Arya SS.
    J Food Sci Technol; 2020 Aug 06; 57(8):2960-2966. PubMed ID: 32624601
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
    Di Renzo T, Trivisonno MC, Nazzaro S, Reale A, Messia MC.
    Foods; 2024 Apr 30; 13(9):. PubMed ID: 38731756
    [Abstract] [Full Text] [Related]

  • 8. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
    Gutiérrez ÁL, Villanueva M, Rico D, Harasym J, Ronda F, Martín-Diana AB, Caballero PA.
    Foods; 2023 Jul 21; 12(14):. PubMed ID: 37509873
    [Abstract] [Full Text] [Related]

  • 9. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X, Bu Z, Qiao B, Drawbridge P, Fang Y.
    Food Chem; 2023 Jun 01; 410():135447. PubMed ID: 36640654
    [Abstract] [Full Text] [Related]

  • 10. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
    Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A.
    J Food Sci Technol; 2019 Mar 01; 56(3):1316-1327. PubMed ID: 30956311
    [Abstract] [Full Text] [Related]

  • 11. Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile.
    Martins RB, Gouvinhas I, Nunes MC, Ferreira LM, Peres JA, Raymundo A, Barros AIRNA.
    Curr Res Food Sci; 2022 Mar 01; 5():2211-2218. PubMed ID: 36419742
    [Abstract] [Full Text] [Related]

  • 12. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough.
    Shan S, Chen D, Federici E, Jones OG, Campanella OH.
    Front Nutr; 2022 Mar 01; 9():909877. PubMed ID: 35967788
    [Abstract] [Full Text] [Related]

  • 13. The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics.
    Burešová I, Lullien-Pellerin V, Červenka L, Mlček J, Šebestíková R, Masaříková L.
    Foods; 2023 Jul 05; 12(13):. PubMed ID: 37444342
    [Abstract] [Full Text] [Related]

  • 14. Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.
    Yegin S, Altinel B, Tuluk K.
    J Food Sci; 2024 May 05; 89(5):2645-2658. PubMed ID: 38563094
    [Abstract] [Full Text] [Related]

  • 15. Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking.
    Burešová I, Červenka L, Šebestíková R, Augustová M, Jarošová A.
    Foods; 2023 Mar 20; 12(6):. PubMed ID: 36981251
    [Abstract] [Full Text] [Related]

  • 16. Normal rice flours perform better in gluten-free bread than glutinous rice flours.
    Gui Y, Chen G, Tian W, Yang S, Chen J, Wang F, Li Y.
    J Food Sci; 2022 Feb 20; 87(2):554-566. PubMed ID: 34997932
    [Abstract] [Full Text] [Related]

  • 17. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S, Kim HW, Lee S.
    Food Chem; 2017 Apr 15; 221():1539-1545. PubMed ID: 27979127
    [Abstract] [Full Text] [Related]

  • 18. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
    Peressini D, Braunstein D, Page JH, Strybulevych A, Lagazio C, Scanlon MG.
    J Sci Food Agric; 2017 Jun 15; 97(8):2366-2374. PubMed ID: 27716913
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 48(6):597-606. PubMed ID: 28449185
    [Abstract] [Full Text] [Related]

  • 20. Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.
    Chochkov R, Savova-Stoyanova D, Papageorgiou M, Rocha JM, Gotcheva V, Angelov A.
    Foods; 2022 Mar 30; 11(7):. PubMed ID: 35407099
    [Abstract] [Full Text] [Related]

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