Related references
Note: Only part of the references are listed.Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
Chong-Chong Wang et al.
FOOD HYDROCOLLOIDS (2022)
Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods
Jiaqi Sang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high-fiber pan bread during storage
Forough Sadat Tabibloghmany et al.
FOOD SCIENCE & NUTRITION (2022)
Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality
Sen Ma et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Dietary fiber extracted from pomelo fruitlets promotes intestinal functions, both in vitro and in vivo
Huifan Liu et al.
CARBOHYDRATE POLYMERS (2021)
Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough
Chong-Chong Wang et al.
FOOD HYDROCOLLOIDS (2021)
In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients (vol 51, pg 947, 2012)
A. Ferrer-Mairal et al.
EUROPEAN JOURNAL OF NUTRITION (2021)
Use of tea fibers as a source of dietary fiber in wheat flour and bread
Pervin Ari Akin et al.
CEREAL CHEMISTRY (2021)
Effects of apricot kernel skins addition and ultrasound treatment on the properties of the dough and bread
Jian-Li Yao et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)
Influence of antioxidant dietary fiber on dough properties and bread qualities: A review
Jingwen Xu et al.
JOURNAL OF FUNCTIONAL FOODS (2021)
Dietary Fibre Modulates the Gut Microbiota
Peter Cronin et al.
NUTRIENTS (2021)
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
Denisa Atudorei et al.
FOODS (2021)
Bread fortified with dietary fibre extracted from culinary banana bract: its quality attributes and in vitro starch digestibility
Yesmin A. Begum et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Physical properties and sensory evaluation of bread containing micronized whole wheat flour
Styliani Protonotariou et al.
FOOD CHEMISTRY (2020)
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics
Abbas Abedfar et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread
Yanfei Cao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch
Nan Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
Jaroslaw Korus et al.
APPLIED SCIENCES-BASEL (2020)
Quality evaluation of functional bread developed from wheat, malted millet (Pennisetum Glaucum) and 'Okara' flour blends
Olubunmi Phebean Ibidapo et al.
SCIENTIFIC AFRICAN (2020)
Comparison of structural, functional andin vitrodigestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications
Jiapan Gan et al.
FOOD & FUNCTION (2020)
Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality
Pei Wang et al.
FOOD HYDROCOLLOIDS (2019)
Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation
Mengyun Jia et al.
FOOD HYDROCOLLOIDS (2019)
Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient
Mei Hua et al.
FOOD CHEMISTRY (2019)
Effect of supplementation of wheat bran on dough aeration and final bread volume
Paulin Patricia Packkia-Doss et al.
JOURNAL OF FOOD ENGINEERING (2019)
Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
Przemyslaw Lukasz Kowalczewski et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Effect of a novel Lactobacillus paracasei starter on sourdough bread quality
Ioanna Mantzourani et al.
FOOD CHEMISTRY (2019)
Carbohydrate quality and human health: a series of systematic reviews and meta-analyses
Andrew Reynolds et al.
LANCET (2019)
The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate
Zhen Yu et al.
FOOD HYDROCOLLOIDS (2018)
Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties
Guanghe Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
Lauren Tebben et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Hydrocolloids in wheat breadmaking: A concise review
Cristina Ferrero
FOOD HYDROCOLLOIDS (2017)
Cereal fibre intake and risk of mortality from all causes, CVD, cancer and inflammatory diseases: a systematic review and meta-analysis of prospective cohort studies
Maryam Hajishafiee et al.
BRITISH JOURNAL OF NUTRITION (2016)
Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread
Phantipha Chareonthaikij et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber
Jhong-Tai Fu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Enhanced Ethanol Production from Pomelo Peel Waste by Integrated Hydrothermal Treatment, Multienzyme Formulation, and Fed-Batch Operation
Renliang Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Characterization of starch films containing starch nanoparticles. Part 2: Viscoelasticity and creep properties
Ai-min Shi et al.
CARBOHYDRATE POLYMERS (2013)
Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat
Anna-Sophie Hager et al.
FOOD HYDROCOLLOIDS (2013)
Dietary fibre sources in bread: Influence on technological quality
Eveline Lopes Almeida et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF THE ESSENTIAL OIL FROM THE PEEL OF SHATIAN PUMMELO (CITRUS GRANDIS OSBECK)
Neng-Guo Tao et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)
Development of functional bread containing nanoencapsulated omega-3 fatty acids
Vural Gokmen et al.
JOURNAL OF FOOD ENGINEERING (2011)
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
Calvin Onyango et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of wheat dietary fibres on bread dough development and rheological properties
M. Bonnand-Ducasse et al.
JOURNAL OF CEREAL SCIENCE (2010)
EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY
Mohamed Ali Bouaziz et al.
JOURNAL OF TEXTURE STUDIES (2010)
Effect of dietary fibre enrichment on selected properties of gluten-free bread
D. Sabanis et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Gelatinization and retrogradation kinetics of high-fiber wheat flour blends: A calorimetric approach
E. Santos et al.
CEREAL CHEMISTRY (2008)
Gelation characteristics and morphology of corn starch/soy protein concentrate composites during heating
Jeng-Yune Li et al.
JOURNAL OF FOOD ENGINEERING (2007)
Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making
M. L. Sudha et al.
FOOD CHEMISTRY (2007)
New potato fibre for improvement of texture and colour of wheat bread
Karl Kaack et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Surface layer properties of dough liquor components:: Are they key parameters in gas retention in bread dough?
Cristina Primo-Martin et al.
FOOD BIOPHYSICS (2006)
Fortification of bread with hulls and cotyledon fibers isolated from peas, lentils, and chickpeas
David D. Dalgetty et al.
CEREAL CHEMISTRY (2006)
Effect of dietary fibre on dough rheology and bread quality
M Gomez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Small and large strain rheology of wheat gluten
S Uthayakumaran et al.
RHEOLOGICA ACTA (2002)
Effect of barley and barley components on rheological properties of wheat dough
MS Izydorczyk et al.
JOURNAL OF CEREAL SCIENCE (2001)
Share Paper
