Related references
Note: Only part of the references are listed.Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour
Renata Rozylo
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Avena sativa (Oat), A Potential Neutraceutical and Therapeutic Agent: An Overview
Rajinder Singh et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Suitability of Oat, Millet and Sorghum in Breadmaking
Alessandro Angioloni et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
DETERMINING THE HETEROGENEITY OF WHEAT BREADCRUMB TEXTURE BAKED USING TWO DIFFERENT METHODS: NEW APPLICATION
Renata Rozylo
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)
A Modelling Approach to Estimate the Level and Molecular Weight Distribution of β-Glucan During the Baking of an Oat-Based Bread
Uma Tiwari et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Oat malt as a baking ingredient - A comparative study of the impact of oat, barley and wheat malts on bread and dough properties
Outi E. Maekinen et al.
JOURNAL OF CEREAL SCIENCE (2012)
Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread
Anne Rieder et al.
JOURNAL OF CEREAL SCIENCE (2012)
Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal
Antoni Mis et al.
JOURNAL OF FOOD ENGINEERING (2012)
A MULTISTEP OPTIMIZATION APPROACH FOR THE PRODUCTION OF HEALTHFUL PASTA BASED ON NONCONVENTIONAL FLOURS
M. Mastromatteo et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2012)
Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread
Anna-Sophie Hager et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds
Shilpi Gupta et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea
Ho S. Lim et al.
FOOD CHEMISTRY (2011)
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
Nuria Mateo Anson et al.
JOURNAL OF NUTRITION (2011)
TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β-GLUCAN CONCENTRATIONS
Ni Yao et al.
JOURNAL OF TEXTURE STUDIES (2011)
Effects of wheat sourdough process on the quality of mixed oat-wheat bread
L. Flander et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour
Edith K. Huettner et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
Iuliana Banu et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2010)
Rheological properties and bread making performance of commercial wholegrain oat flours
Edith K. Huettner et al.
JOURNAL OF CEREAL SCIENCE (2010)
OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY
Raoudha Ellouze Ghorbel et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2010)
MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
D. Indrani et al.
JOURNAL OF TEXTURE STUDIES (2010)
Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopy
Chintan M. Bhatt et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs
Laura Flander et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
Michael G. Gaenzle et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Impact of sourdough on the texture of bread
Elke K. Arendt et al.
FOOD MICROBIOLOGY (2007)
Optimization of ingredients and baking process for improved wholemeal oat bread quality
L. Flander et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Development of a baking procedure for the production of oat-supplemented wheat bread
Manuela Mariotti et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Influence of enzymes on the texture of brown pan bread
Adriana Gambaro et al.
JOURNAL OF TEXTURE STUDIES (2006)
Applying machine learning methods in studying relationships between mouthfeel and microstructure of oat bread
M Salmenkallio-Marttila et al.
JOURNAL OF TEXTURE STUDIES (2004)
Effect of baking method and fermentation on folate content of rye and wheat breads
S Kariluoto et al.
CEREAL CHEMISTRY (2004)