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Journal Abstract Search

120 related items for PubMed ID: 549270

  • 1. The amino acid composition and protein quality of high-protein gluten bread.
    Abbassy M, Hussein L, Arafa A, Morcos SR.
    Z Ernahrungswiss; 1979 Dec; 18(4):239-44. PubMed ID: 549270
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  • 2. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
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  • 3. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661
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  • 7. 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
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  • 9. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
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  • 12. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan 24; 49(1):497-500. PubMed ID: 11170617
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  • 13. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
    Ceseviciene J, Slepetiene A, Leistrumaite A, Ruzgas V, Slepetys J.
    J Sci Food Agric; 2012 Nov 24; 92(14):2811-8. PubMed ID: 22495593
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  • 15. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties.
    Jayaram VB, Rezaei MN, Cuyvers S, Verstrepen KJ, Delcour JA, Courtin CM.
    J Agric Food Chem; 2014 Sep 24; 62(38):9326-35. PubMed ID: 25174613
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  • 16. Texturized pinto bean protein fortification in straight dough bread formulation.
    Simons CW, Hunt-Schmidt E, Simsek S, Hall C, Biswas A.
    Plant Foods Hum Nutr; 2014 Sep 24; 69(3):235-40. PubMed ID: 24848458
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  • 18. Relationship between protein nutritive quality and technological property parameters of wheat flour.
    Horvatić M, Grüner M, Mulalić N.
    Nahrung; 1989 Sep 24; 33(9):901-3. PubMed ID: 2628755
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  • 20. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 24; 21(3):188-202. PubMed ID: 24519987
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