相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making
S. Hemdane et al.
FOOD CHEMISTRY (2018)
Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure
Susanne Struck et al.
JOURNAL OF FOOD ENGINEERING (2018)
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
Meng Niu et al.
FOOD CHEMISTRY (2017)
Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough
Lei Wang et al.
JOURNAL OF CEREAL SCIENCE (2017)
Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012
Ann M. Albertson et al.
NUTRITION JOURNAL (2016)
HOW ARABINOXYLANS MODIFY GLUTEN AND STARCH RELATED WHEAT FLOUR CHARACTERISTICS
A. Harasztos et al.
ACTA ALIMENTARIA (2016)
Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making
Pieter J. Jacobs et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties
Qian Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour
Blanka Bucsella et al.
JOURNAL OF CEREAL SCIENCE (2016)
Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
A. Bagdi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Fenugreek fibre in bread: Effects on dough development and bread quality
Ganhui Huang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Consumption of whole grains and cereal fiber in relation to cancer risk: a systematic review of longitudinal studies
Nour Makarem et al.
NUTRITION REVIEWS (2016)
Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies
Dagfinn Aune et al.
BMJ-BRITISH MEDICAL JOURNAL (2016)
Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies
Dagfinn Aune et al.
BMJ-BRITISH MEDICAL JOURNAL (2016)
Development of a Quantification Method of the Gluten Matrix in Bread Dough by Fluorescence Microscopy and Image Analysis
Tatsuro Maeda et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Wheat milling by-products and their impact on bread making
Sami Hemdane et al.
FOOD CHEMISTRY (2015)
Study of hydration properties of wheat bran as a function of particle size
Pieter J. Jacobs et al.
FOOD CHEMISTRY (2015)
Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
Felicidad Ronda et al.
FOOD HYDROCOLLOIDS (2015)
Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber
Paola Vitaglione et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2015)
Triboelectric separation of aleurone cell-cluster from wheat bran fragments in nonuniform electric field
Zhongwei Chen et al.
FOOD RESEARCH INTERNATIONAL (2014)
Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization
Michael Prueckler et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta
A. Bagdi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Rheological properties of water insoluble date fiber incorporated wheat flour dough
Jasim Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use
Fred Brouns et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Bioactive compound content, antioxidant activity, deoxynivalenol and heavy metal contamination of pearled wheat fractions
Valentina Sovrani et al.
FOOD CHEMISTRY (2012)
Effect of Water Migration between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic Resonance Imaging (MRI)
Juan Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Technologies for enhanced exploitation of the health-promoting potential of cereals
Jan A. Delcour et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Potential of dry fractionation of wheat bran for the development of food ingredients, part II: Electrostatic separation of particles
Youna Hemery et al.
JOURNAL OF CEREAL SCIENCE (2011)
Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy
C. J. Doona et al.
JOURNAL OF CEREAL SCIENCE (2007)
Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study
C. M. Rosell et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Characterization of water mobility in biscuit dough using a low-field 1H NMR technique
A Assifaoui et al.
CARBOHYDRATE POLYMERS (2006)
Production of alcohol by simultaneous saccharification and fermentation of low-grade wheat flour
Marcos Antonio das Neves et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2006)
分享论文
