☆ 4.6 Review

Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies

APPLIED SCIENCES-BASEL (2022)

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Bojana Saric et al.

JOURNAL OF TEXTURE STUDIES (2019)

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Article Food Science & Technology

Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product

Ryo Takei et al.

JOURNAL OF TEXTURE STUDIES (2019)

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Proceedings Paper Green & Sustainable Science & Technology

Assessment of the energy consumption and technologies in the bakery and pastry sector - The Portuguese case study

Diogo Morais et al.

PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE ENERGY AND RESOURCE USE IN FOOD CHAINS INCLUDING WORKSHOP ON ENERGY RECOVERY CONVERSION AND MANAGEMENT;ICSEF 2018 (2019)

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Article Food Science & Technology

Shelf life characteristics of bread produced from ozonated wheat flour

Mohammed Obadi et al.

JOURNAL OF TEXTURE STUDIES (2018)

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Article Food Science & Technology

Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations

Mahsa Majzoobi et al.

JOURNAL OF TEXTURE STUDIES (2018)

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Article Food Science & Technology

Optimization of antioxidant activity, textural and sensory characteristics of gluten-free cookies made from whole indian quinoa flour

Khan Nadiya Jan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Use of succinyl chitosan as fat replacer on cake formulations

Raquel V. Rios et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies

Aislinn M. Richardson et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

L. Marchetti et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage

Daiva Zadeike et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Seher Serin et al.

FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Food Science & Technology

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

Hamid Reza Tavakoli et al.

JOURNAL OF TEXTURE STUDIES (2017)

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Article Food Science & Technology

The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Seher Serin et al.

FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Chemistry, Applied

Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

Claudia P. Passos et al.

FOOD CHEMISTRY (2017)

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Article Chemistry, Applied

Use of spent coffee grounds as food ingredient in bakery products

Nuria Martinez-Saez et al.

FOOD CHEMISTRY (2017)

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Article Food Science & Technology

Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products

Kristin D. Mattice et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Food Science & Technology

Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Clara Talens et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

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Article Food Science & Technology

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

Joseane Bressiani et al.

JOURNAL OF CEREAL SCIENCE (2017)

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Article Food Science & Technology

End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white

Maria Dolores Alvarez et al.

JOURNAL OF TEXTURE STUDIES (2017)

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Article Food Science & Technology

Effects of carrot pomace powder and a mixture of pectin and xanthan on the quality of gluten-free batter and cakes

Mahsa Majzoobi et al.

JOURNAL OF TEXTURE STUDIES (2017)

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Article Food Science & Technology

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

Deepak Mudgil et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Food Science & Technology

Effects of Carboxymethylcellulose, Yoghurt and Transglutaminase on Textural Properties of Oat Bread

Patrick Hermaan Nitcheu Ngemakwe et al.

JOURNAL OF TEXTURE STUDIES (2016)

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Article Food Science & Technology

Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole-Wheat Flour and Fat Replacer

Patricia Matos Scheuer et al.

JOURNAL OF TEXTURE STUDIES (2016)

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Article Food Science & Technology

Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot

Fakhreddin Salehi et al.

JOURNAL OF TEXTURE STUDIES (2016)

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Article Chemistry, Applied

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

Ismael Marcet et al.

FOOD HYDROCOLLOIDS (2016)

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Article Food Science & Technology

Frozen baguette bread dough II. Textural and sensory characteristics of baked product

Afshin Rashidi et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Food Science & Technology

Optimization of bread firmness, specific loaf volume and sensory acceptability of bread with soluble fiber and different water levels

Deepak Mudgil et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Food Science & Technology

Changes in aroma composition and sensory properties provided by distiller's grains addition to bakery products

M. Roth et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Food Science & Technology

EFFECT OF THE ADDITION OF ALHYDWAN SEED FLOUR ON THE DOUGH RHEOLOGY, BREAD QUALITY, TEXTURE PROFILE AND MICROSTRUCTURE OF WHEAT BREAD

Al-Farga Ammar et al.

JOURNAL OF TEXTURE STUDIES (2016)

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Article Food Science & Technology

Whey protein as a substitute for wheat in the development of no added sugar cookies

Gleicyane de Almeida Marques et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Food Science & Technology

Physico-chemical, textural, sensory and antioxidant characteristics of gluten - Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour

Romee Jan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Review Entomology

The Dependence of Crops for Pollinators and the Economic Value of Pollination in Brazil

T. C. Giannini et al.

JOURNAL OF ECONOMIC ENTOMOLOGY (2015)

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Article Food Science & Technology

Structure Analysis of Short-Dough Biscuits and Its Correlation with Sensory Discriminants

Arleta Mieszkowska et al.

JOURNAL OF TEXTURE STUDIES (2015)

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Article Food Science & Technology

Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten-Free Biscuit and Biscuit Dough

Bojana Filipcev et al.

JOURNAL OF TEXTURE STUDIES (2015)

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Article Food Science & Technology

Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes

Maria Herminia Ferrari Felisberto et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Food Science & Technology

Barnyard millet based muffins: Physical, textural and sensory properties

D. Goswami et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Food Science & Technology

Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins

Ismael Marcet et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Food Science & Technology

Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan

Marcin Andrzej Kurek et al.

FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Chemistry, Applied

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

Christos Soukoulis et al.

FOOD HYDROCOLLOIDS (2014)

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Article Food Science & Technology

Use of image analysis to evaluate the shelf life of bakery products

Oscar Grillo et al.

FOOD RESEARCH INTERNATIONAL (2014)

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Article Food Science & Technology

Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

Beatriz A. Acosta-Estrada et al.

JOURNAL OF CEREAL SCIENCE (2014)

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Article Engineering, Chemical

Texture profile and correlation between sensory and instrumental analyses on extruded snacks

Amanda Maldo Paula et al.

JOURNAL OF FOOD ENGINEERING (2014)

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Article Food Science & Technology

ESTABLISHMENT OF FRACTURABILITY STANDARD REFERENCE SCALE BY INSTRUMENTAL AND SENSORY ANALYSIS OF CHINESE FOOD

Huiling Duan et al.

JOURNAL OF TEXTURE STUDIES (2014)

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Article Food Science & Technology

Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven

Renata Rozylo et al.

JOURNAL OF TEXTURE STUDIES (2014)

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Article Food Science & Technology

POSSIBILITY OF THE PRODUCTION OF FUNCTIONAL LOW-FAT FOOD SPREAD OF HULL-LESS PUMPKIN SEED FLOUR FROM RHEOLOGICAL AND TEXTURAL ASPECT

Ivana Nikolic et al.

JOURNAL OF TEXTURE STUDIES (2014)

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Article Food Science & Technology

Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes

Ji-Myoung Kim et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

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Article Food Science & Technology

Physical, chemical and sensorial properties of healthy and mixture breads in Portugal

Angela M. D. P. Rodrigues et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2014)

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Article Food Science & Technology

Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods

Cheryl Chung et al.

FOOD RESEARCH INTERNATIONAL (2013)

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Article Chemistry, Multidisciplinary

Analysis of the physical-chemical and sensorial properties of Maria type cookies

Daniela Pereira et al.

ACTA CHIMICA SLOVACA (2013)

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Article Food Science & Technology

Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Dimitra M. Lebesi et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)

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Article Engineering, Chemical

Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products

Smail Meziani et al.

JOURNAL OF FOOD ENGINEERING (2012)

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Article Food Science & Technology

FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

Esther H-J Kim et al.

JOURNAL OF TEXTURE STUDIES (2012)

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Article Biotechnology & Applied Microbiology

Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies

Mahesh Gupta et al.

FOOD AND BIOPRODUCTS PROCESSING (2011)

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Article Food Science & Technology

PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS

H. B. Sowbhagya et al.

JOURNAL OF TEXTURE STUDIES (2011)

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Article Food Science & Technology

GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGE

N. L. Chin et al.

JOURNAL OF TEXTURE STUDIES (2011)

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Article Food Science & Technology

OPTIMIZING THE TEXTURE ATTRIBUTES OF A FAT-BASED SPREAD USING INSTRUMENTAL MEASUREMENTS

Olgica Radocaj et al.

JOURNAL OF TEXTURE STUDIES (2011)

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Article Food Science & Technology

DEVELOPMENT OF FIBER-ENRICHED BISCUITS FORMULA BY A MIXTURE DESIGN

Raoudha Ellouze-Ghorbel et al.

JOURNAL OF TEXTURE STUDIES (2010)

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Article Food Science & Technology

EFFECTS OF DIFFERENT ADDITIVES ON RICE CAKE TEXTURE AND CAKE STALING

Ying Ji et al.

JOURNAL OF TEXTURE STUDIES (2010)

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Article Food Science & Technology

Bakery product characteristics as influenced by convection heat flux

M. R. Zareifard et al.

FOOD RESEARCH INTERNATIONAL (2009)

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Article Food Science & Technology

New antimicrobial active package for bakery products

Laura Gutierrez et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)

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Article Food Science & Technology

Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nose

Laura Piazza et al.

JOURNAL OF CEREAL SCIENCE (2008)

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Article Food Science & Technology

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

N. Lassoued et al.

JOURNAL OF CEREAL SCIENCE (2008)

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Article Food Science & Technology

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

Y. S. Savitha et al.

JOURNAL OF TEXTURE STUDIES (2008)

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Article Automation & Control Systems

On the application of chemometrics for the study of acoustic-mechanical properties of crispy bakery products

Laura Piazza et al.

CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS (2007)

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Article Chemistry, Applied

Influence of the dosing process on the rheological and microstructural properties of a bakery product

Raquel Baixauli et al.

FOOD HYDROCOLLOIDS (2007)

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Article Food Science & Technology

Influence of enzymes on the texture of brown pan bread

Adriana Gambaro et al.

JOURNAL OF TEXTURE STUDIES (2006)

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Article Agriculture, Multidisciplinary

How to improve food quality management in the bakery sector

M Van der Spiegel et al.

NJAS-WAGENINGEN JOURNAL OF LIFE SCIENCES (2005)

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Article Food Science & Technology

Effect of freeze-dried gluten addition on texture of hamburger buns

MS Esteller et al.

JOURNAL OF CEREAL SCIENCE (2005)

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Article Chemistry, Applied

Effect of cysteine on bakery products from wheat-sorghum blends

AEO Elkhalifa et al.

FOOD CHEMISTRY (2002)

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