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。Mechanisms Behind Distiller's Grains Impact on Wheat Dough and Bread Quality
M. Roth et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Fermented Fiber Supplements Are No Better Than Placebo for a Laxative Effect
Johnson W. McRorie et al.
DIGESTIVE DISEASES AND SCIENCES (2016)
Starch-gluten interactions during gelatinization and its functionality in dough like model systems
Mario Jekle et al.
FOOD HYDROCOLLOIDS (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)
Nutritional ingredients from spent brewer's yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process
Manuela Amorim et al.
JOURNAL OF FOOD ENGINEERING (2016)
Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality
Lilia Belghith Fendri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values
Malgorzata Tanska et al.
PLANT FOODS FOR HUMAN NUTRITION (2016)
Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel
Yanlong Liu et al.
INTERNATIONAL JOURNAL OF POLYMER SCIENCE (2016)
Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel
Debasmita Pathak et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2016)
Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods
Mari Cruz Lopez-Marcos et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
The effect of pineapple core fiber on dough rheology and the quality of mantou
Sy-Yu Shiau et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2015)
Beta-glucans from edible and medicinal mushrooms: Characteristics, physicochemical and biological activities
Fengmei Zhu et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
EFFECT OF THE AMOUNT AND PARTICLE SIZE OF PINEAPPLE PEEL FIBER ON DOUGH RHEOLOGY AND STEAMED BREAD QUALITY
Ming-Yin Wu et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)
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)
Impact of quinoa bran on gluten-free dough and bread characteristics
Maike Foeste et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
Brahim Bchir et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Valorization of pomegranate peel from 12 cultivars: Dietary fibre composition, antioxidant capacity and functional properties
Nejib Hasnaoui et al.
FOOD CHEMISTRY (2014)
Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: Influence of soil composition
Edgar Pinto et al.
FOOD CHEMISTRY (2014)
Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate
Ciaran Fitzgerald et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Influence of the temporal and spatial variation of nitrate reductase, glutamine synthetase and soil composition in the N species content in lettuce (Lactuca sativa)
Edgar Pinto et al.
PLANT SCIENCE (2014)
Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas
Dongxiao Sun-Waterhouse et al.
FOOD RESEARCH INTERNATIONAL (2013)
Mineral composition of fruit by-products evaluated by neutron activation analysis
Gabriela de Matuoka e Chiocchetti et al.
JOURNAL OF RADIOANALYTICAL AND NUCLEAR CHEMISTRY (2013)
Rheological properties of water insoluble date fiber incorporated wheat flour dough
Jasim Ahmed et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics
Mario Jekle et al.
FOOD BIOPHYSICS (2012)
Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: I. Modeling of Rheological and Microstructural Properties
Mario Jekle et al.
FOOD BIOPHYSICS (2012)
Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread
Adamantini Paraskevopoulou et al.
FOOD RESEARCH INTERNATIONAL (2012)
The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer
Melissa M. Kaczmarczyk et al.
METABOLISM-CLINICAL AND EXPERIMENTAL (2012)
Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality
C. Nindjin et al.
CARBOHYDRATE POLYMERS (2011)
Effects of two barley beta-glucan isolates on wheat flour dough and bread properties
A. Skendi et al.
FOOD CHEMISTRY (2010)
The link between dietary fibre and human health
Cyril W. C. Kendall et al.
FOOD HYDROCOLLOIDS (2010)
Effect of pentosan addition on dough rheological properties
Massimo Migliori et al.
FOOD RESEARCH INTERNATIONAL (2010)
Food consumption trends and drivers
John Kearney
PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2010)
Brewer's Saccharomyces yeast biomass: characteristics and potential applications
I. M. P. L. V. O. Ferreira et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
A Study of Saccharomyces cerevisiae Cell Wall Glucans
Stefan Kwiatkowski et al.
JOURNAL OF THE INSTITUTE OF BREWING (2009)
Influence of yeast (Saccharomyces cerevisiae) cell wall fractions on serum indexes of glucose and lipids, intestinal microbiota and production of short-chain volatile fatty acids (VFA) in growing rats
Saula Goulart Chaud et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2007)
Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
M. L. Sudha et al.
FOOD CHEMISTRY (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)
Dietary fibre from vegetable products as source of functional ingredients
R Rodriguez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
F Figuerola et al.
FOOD CHEMISTRY (2005)
Preparation of spent brewer's yeast beta-glucans for potential applications in the food industry
S Thammakiti et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)
Predicting mechanical properties of bread crumb
Z Liu et al.
FOOD AND BIOPRODUCTS PROCESSING (2003)
Effect of dietary fibre on dough rheology and bread quality
M Gomez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
Effect of the addition of different fibres on wheat dough performance and bread quality
JS Wang et al.
FOOD CHEMISTRY (2002)
Dough characteristics and baking studies of wheat flour fortified with xanthan gum
JPS Sidhu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2002)
Effects of Brewer's yeast cell wall on constipation and defecation in experimentally constipated rats
T Nakamura et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2001)
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell et al.
FOOD HYDROCOLLOIDS (2001)