4.5 Article

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs

Sandra Galle et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

Maria Helena B. Nunes et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Food Science & Technology

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality

Maria Helena B. Nunes et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Food Science & Technology

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

Donatella Peressini et al.

JOURNAL OF CEREAL SCIENCE (2009)

Article Engineering, Chemical

Effect of barley β-glucan molecular size and level on wheat dough rheological properties

A. Skendi et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Food Science & Technology

Effect of dietary fibre enrichment on selected properties of gluten-free bread

D. Sabanis et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

L. A. M. Ryan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Production and characterization of sponge-dough bread using scalded rye

Mauricio S. Esteller et al.

JOURNAL OF TEXTURE STUDIES (2008)

Review Psychology, Biological

Dietary modulation of immune function by β-glucans

Julia J. Volman et al.

PHYSIOLOGY & BEHAVIOR (2008)

Article Food Science & Technology

Cereal β-glucans in diet and health

Peter J. Wood

JOURNAL OF CEREAL SCIENCE (2007)

Article Engineering, Chemical

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

A. Lazaridou et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Food Science & Technology

Utilisation Glucagel® in the β-glucan enrichment of breads:: A physicochemical and nutritional evaluation

Charles S. Brennan et al.

FOOD RESEARCH INTERNATIONAL (2007)

Review Food Science & Technology

The potential use of cereal (1→3,1→4)-β-D-glucans as functional food ingredients

CS Brennan et al.

JOURNAL OF CEREAL SCIENCE (2005)

Article Food Science & Technology

Relationships between solution properties of cereal β-glucans and physiological effects -: a review

PJ Wood

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)

Article Biotechnology & Applied Microbiology

In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria

M Tieking et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)

Article Engineering, Chemical

Evaluation of the effects of fat replacers on the quality of wheat bread

CM O'Brien et al.

JOURNAL OF FOOD ENGINEERING (2003)

Review Biology

Applications of inulin and oligofructose in health and nutrition

N Kaur et al.

JOURNAL OF BIOSCIENCES (2002)

Article Nutrition & Dietetics

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

AL Jenkins et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2002)

Article Food Science & Technology

High (1→3,1→4)-β-glucan barley fractions in bread making and their effects on human glycemic response

A Cavallero et al.

JOURNAL OF CEREAL SCIENCE (2002)

Article Food Science & Technology

Effect of barley and barley components on rheological properties of wheat dough

MS Izydorczyk et al.

JOURNAL OF CEREAL SCIENCE (2001)