Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars

Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

(2012) Olivera Simurina et al.   Hemijska Industrija

Comparison of the bread-making performance of spelt varieties grown under organic conditions in the environment of northern Serbia and their responses to dough strengthening improvers

(2012) Bojana Filipcev et al.   Hemijska Industrija

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

(2011) A. Pasqualone et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of the Addition of Mixtures of Glucose Oxidase, Peroxidase and Xylanase on Rheological and Breadmaking Properties of Wheat Flour

(2010) J.C. Pescador-Piedra et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

(2010) M. Eugenia Steffolani et al.   JOURNAL OF CEREAL SCIENCE

Influence of amylases and xylanase on chemical, sensory, amylograph properties and microstructure of chapati

(2010) M.S. Hemalatha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY

(2009) RAOUDHA ELLOUZE GHORBEL et al.   JOURNAL OF FOOD PROCESS ENGINEERING

BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

(2009) PETROS KEFALAS et al.   JOURNAL OF FOOD QUALITY

Influence of dough improvers on whole-grain bread quality of einkorn wheat

(2008) H. Grausgruber et al.   ACTA ALIMENTARIA

Developments in breeding cereals for organic agriculture

(2008) M. S. Wolfe et al.   EUPHYTICA