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Journal Abstract Search

172 related items for PubMed ID: 36211788

  • 21. Effects of wheat starch content on its flour and frozen dough bread.
    Yang Z, Li J, Ji Z, Sang S, Xu X.
    Food Chem X; 2024 Oct 30; 23():101513. PubMed ID: 38911471
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  • 22. 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
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  • 23. Influence of starch spherulites with different allomorphs and morphologies on reducing gastrointestinal digestibility in bread.
    Jo M, Shi J, Nkurikiye E, Li Y, Shi YC.
    Int J Biol Macromol; 2024 Aug 01; 274(Pt 2):133439. PubMed ID: 38936585
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  • 24. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.
    Monsierra L, Mansilla PS, Pérez GT.
    Foods; 2024 Jan 06; 13(2):. PubMed ID: 38254495
    [Abstract] [Full Text] [Related]

  • 25. The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.
    Naumenko N, Potoroko I, Kalinina I, Fatkullin R, Ivanisova E.
    Int J Food Sci; 2021 Jan 06; 2021():7548759. PubMed ID: 34368343
    [Abstract] [Full Text] [Related]

  • 26. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.
    Smith F, Pan X, Bellido V, Toole GA, Gates FK, Wickham MS, Shewry PR, Bakalis S, Padfield P, Mills EN.
    Mol Nutr Food Res; 2015 Oct 06; 59(10):2034-43. PubMed ID: 26202208
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  • 27. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles.
    Nguyen TTL, Gilbert RG, Gidley MJ, Fox GP.
    Food Chem; 2020 Sep 15; 324():126858. PubMed ID: 32353656
    [Abstract] [Full Text] [Related]

  • 28. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 15; 91(7):1283-92. PubMed ID: 21337578
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  • 29. Density separation as a strategy to reduce the enzyme load of preharvest sprouted wheat and enhance its bread making quality.
    Olaerts H, De Bondt Y, Courtin CM.
    Food Chem; 2018 Feb 15; 241():434-442. PubMed ID: 28958551
    [Abstract] [Full Text] [Related]

  • 30. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
    Cardone G, D'Incecco P, Pagani MA, Marti A.
    J Sci Food Agric; 2020 Apr 15; 100(6):2453-2459. PubMed ID: 31953837
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  • 33. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread.
    Qi K, Yi X, Li C.
    Carbohydr Polym; 2022 Nov 01; 295():119874. PubMed ID: 35989014
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  • 34. A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility.
    Sciarini LS, Bustos MC, Vignola MB, Paesani C, Salinas CN, Pérez GT.
    J Food Sci Technol; 2017 Jan 01; 54(1):244-252. PubMed ID: 28242922
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  • 39. Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread.
    Demirkesen-Bicak H, Arici M, Yaman M, Karasu S, Sagdic O.
    Foods; 2021 Mar 01; 10(3):. PubMed ID: 33804465
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