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154 related items for PubMed ID: 38472879

  • 1. Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.
    Gao Z, Wang G, Zhang J, Guo L, Zhao W.
    Foods; 2024 Mar 01; 13(5):. PubMed ID: 38472879
    [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. 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 06; 54(1):244-252. PubMed ID: 28242922
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.
    Montemurro M, Pontonio E, Rizzello CG.
    Foods; 2021 Feb 20; 10(2):. PubMed ID: 33672491
    [Abstract] [Full Text] [Related]

  • 6. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
    [Abstract] [Full Text] [Related]

  • 7. Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread.
    Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng L, Wang Z, Wu K, Gao X.
    Front Nutr; 2021 May 28; 8():785847. PubMed ID: 34966773
    [Abstract] [Full Text] [Related]

  • 8. Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.
    Abdollahzadeh A, Vazifedoost M, Didar Z, Haddadkhodaprast MH, Armin M.
    Food Sci Nutr; 2024 Jan 28; 12(1):439-449. PubMed ID: 38268869
    [Abstract] [Full Text] [Related]

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  • 10. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
    Ren Y, Linter BR, Linforth R, Foster TJ.
    Food Funct; 2020 Jun 24; 11(6):5333-5345. PubMed ID: 32459258
    [Abstract] [Full Text] [Related]

  • 11. Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.
    Beltrão Martins R, Nunes MC, Gouvinhas I, Ferreira LMM, Peres JA, Barros AIRNA, Raymundo A.
    Foods; 2022 Oct 11; 11(20):. PubMed ID: 37430921
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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]

  • 14. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S.
    Food Res Int; 2017 Dec 21; 102():728-737. PubMed ID: 29196006
    [Abstract] [Full Text] [Related]

  • 15. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
    Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z.
    Crit Rev Food Sci Nutr; 2023 Dec 21; 63(13):1930-1941. PubMed ID: 34423705
    [Abstract] [Full Text] [Related]

  • 16. Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation.
    Pejcz E, Burešová I.
    Foods; 2022 Feb 13; 11(4):. PubMed ID: 35206013
    [Abstract] [Full Text] [Related]

  • 17. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C, Riso P, Monti LD, Porrini M.
    Eur J Nutr; 2004 Aug 13; 43(4):198-204. PubMed ID: 15309439
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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 15; 77(6):C684-9. PubMed ID: 22671523
    [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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