Relationships between Chemical Composition and Quality-Related Characteristics in Bread Making with Wheat Flour-Fine Bran Blends

Effect of the addition of bran fractions on bread properties

(2013) Elena Curti et al.   JOURNAL OF CEREAL SCIENCE

Baking properties and biochemical composition of wheat flour with bran and shorts

(2013) Leonid Kaprelyants et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary fibre sources in bread: Influence on technological quality

(2012) Eveline Lopes Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread

(2011) S. Ragaee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

(2010) Eveline Lopes Almeida et al.   CEREAL CHEMISTRY

Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

(2010) Slađana Žilić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Effect of wheat dietary fibres on bread dough development and rheological properties

(2010) M. Bonnand-Ducasse et al.   JOURNAL OF CEREAL SCIENCE

Bread crumb quality assessment: a plural physical approach

(2009) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of fibre size on the quality of fibre-enriched layer cakes

(2009) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical properties of commercial fibres from different sources: A comparative approach

(2008) C.M. Rosell et al.   FOOD RESEARCH INTERNATIONAL

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

(2008) A. Skendi et al.   JOURNAL OF FOOD ENGINEERING