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Journal Abstract Search

146 related items for PubMed ID: 38890919

  • 1. 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]

  • 2. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 28; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 3. Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum.
    Belorio M, Gómez M.
    Foods; 2020 Oct 26; 9(11):. PubMed ID: 33114635
    [Abstract] [Full Text] [Related]

  • 4. 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 26; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.
    Yassin Z, Tan YL, Srv A, Monro J, Matia-Merino L, Lim K, Hardacre A, Mishra S, Goh KKT.
    Foods; 2022 May 23; 11(10):. PubMed ID: 35627083
    [Abstract] [Full Text] [Related]

  • 8. Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread.
    Berta M, Koelewijn I, Öhgren C, Stading M.
    J Texture Stud; 2019 Aug 23; 50(4):341-349. PubMed ID: 30802960
    [Abstract] [Full Text] [Related]

  • 9. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct 23; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

  • 10. Optimization of gluten-free formulations for French-style breads.
    Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
    J Food Sci; 2009 Apr 23; 74(3):E140-6. PubMed ID: 19397719
    [Abstract] [Full Text] [Related]

  • 11. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 23; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

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  • 13. 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]

  • 14. 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]

  • 15. Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme.
    Alizadeh-Bahaabadi G, Lakzadeh L, Forootanfar H, Akhavan HR.
    Int J Biol Macromol; 2022 Mar 01; 200():61-76. PubMed ID: 34973985
    [Abstract] [Full Text] [Related]

  • 16. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 01; 111():544-555. PubMed ID: 30007717
    [Abstract] [Full Text] [Related]

  • 17. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
    Bartkiene E, Kungiene G, Starkute V, Klupsaite D, Zokaityte E, Cernauskas D, Kamarauskiene E, Özogul F, Rocha JM.
    Front Nutr; 2023 Sep 01; 10():1277980. PubMed ID: 37964936
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun 24; 21(4):256-76. PubMed ID: 24837594
    [Abstract] [Full Text] [Related]

  • 20. Optimization xanthan gum, Roselle seed and egg white powders levels based on textural and sensory properties of gluten-free rice bread.
    Zarringhalami S, Ganjloo A, Mokhtari Nasrabadi Z.
    J Food Sci Technol; 2021 Mar 24; 58(3):1124-1131. PubMed ID: 33678894
    [Abstract] [Full Text] [Related]

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