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Journal Abstract Search

212 related items for PubMed ID: 36628498

  • 1. Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility.
    García-Hernández Á, Roldán-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J.
    J Sci Food Agric; 2023 Jun; 103(8):4174-4183. PubMed ID: 36628498
    [Abstract] [Full Text] [Related]

  • 2. 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; 85(11):3711-3721. PubMed ID: 33084057
    [Abstract] [Full Text] [Related]

  • 3. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread.
    González M, Vernon-Carter EJ, Alvarez-Ramirez J, Carrera-Tarela Y.
    Int J Biol Macromol; 2021 Jan 01; 166():1439-1447. PubMed ID: 33188811
    [Abstract] [Full Text] [Related]

  • 4. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
    Liu X, Lu K, Yu J, Copeland L, Wang S, Wang S.
    Food Chem; 2019 Jun 30; 284():118-124. PubMed ID: 30744835
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread.
    Qi K, Cao S, Li C.
    Int J Biol Macromol; 2024 Jun 01; 269(Pt 1):131907. PubMed ID: 38677676
    [Abstract] [Full Text] [Related]

  • 7. Mitigation of acrylamide formation in wood oven baked pizza base using wholemeal and refined wheat flour with low free asparagine content: considerations on fibre intake and starch digestibility.
    Covino C, Tafuri A, Sorrentino A, Masci S, Baldoni E, Sestili F, Villalonga R, Masi P.
    J Sci Food Agric; 2024 May 01; 104(7):4070-4082. PubMed ID: 38294231
    [Abstract] [Full Text] [Related]

  • 8. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 01; 88(6):2368-2384. PubMed ID: 37092658
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B, Gujral HS.
    Int J Biol Macromol; 2019 Dec 01; 141():117-124. PubMed ID: 31476390
    [Abstract] [Full Text] [Related]

  • 13. Preparation and textural properties of white salted noodles made with hard red winter wheat flour partially replaced by different levels of cross-linked phosphorylated RS4 wheat starch.
    Hsieh CF, Wang LK, Xu B, Seib PA, Shi YC.
    J Sci Food Agric; 2020 Dec 01; 100(15):5334-5343. PubMed ID: 32533775
    [Abstract] [Full Text] [Related]

  • 14. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
    Świeca M, Dziki D, Gawlik-Dziki U.
    Food Chem; 2017 Aug 01; 228():643-648. PubMed ID: 28317775
    [Abstract] [Full Text] [Related]

  • 15. Effect of addition of wheat bran hydrolysate on bread properties.
    Cingöz A, Akpinar Ö, Sayaslan A.
    J Food Sci; 2024 May 01; 89(5):2567-2580. PubMed ID: 38532713
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Waste Bread as Main Ingredient for Cookie Elaboration.
    Guerra-Oliveira P, Belorio M, Gómez M.
    Foods; 2021 Jul 29; 10(8):. PubMed ID: 34441536
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.
    Zhao Q, She Z, Hou D, Wang J, Lan T, Lv X, Zhang Y, Sun X, Ma T.
    Int J Biol Macromol; 2024 Feb 01; 258(Pt 1):128920. PubMed ID: 38141697
    [Abstract] [Full Text] [Related]

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