Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

The link between dietary fibre and human health

(2009) Cyril W.C. Kendall et al.   FOOD HYDROCOLLOIDS

Interactive role of color and antioxidant capacity in caramels

(2009) Pi-Jen Tsai et al.   FOOD RESEARCH INTERNATIONAL

Modelling the browning of bread during baking

(2009) Emmanuel Purlis et al.   FOOD RESEARCH INTERNATIONAL

Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread

(2009) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Aeration of bread dough influenced by different way of processing

(2009) S.H. Peighambardoust et al.   JOURNAL OF CEREAL SCIENCE

Polyphenol-rich beverages: insights from sensory and consumer science

(2009) Sara R Jaeger et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Stability of antioxidants in an apple polyphenol–milk model system

(2008) T.F. Wegrzyn et al.   FOOD CHEMISTRY

Influence of size distribution of proteins, thiol and disulfide content in whole wheat flour on rheological and chapati texture of Indian wheat varieties

(2008) B.T. Manu et al.   FOOD CHEMISTRY

Proton NMR relaxation study of swelling and gelatinisation process in rice starch–water samples

(2008) Mena Ritota et al.   FOOD CHEMISTRY

Motivations and cognitive structures of consumers in their purchasing of functional foods

(2008) Athanasios Krystallis et al.   FOOD QUALITY AND PREFERENCE

Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?

(2008) Anthony Fardet et al.   JOURNAL OF CEREAL SCIENCE

Power law gels at finite strains: The nonlinear rheology of gluten gels

(2008) Trevor S. K. Ng et al.   JOURNAL OF RHEOLOGY

Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

(2008) Jara Pérez Jiménez et al.   NUTRITION

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

(2007) Bert Lagrain et al.   FOOD CHEMISTRY

Thermo-molded wheat gluten plastics plasticized with glycerol: Effect of molding temperature

(2007) Shaomin Sun et al.   FOOD HYDROCOLLOIDS

Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

(2007) R. Haraszi et al.   JOURNAL OF CEREAL SCIENCE

Physico-chemical description of bread dough mixing using two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensional correlation spectroscopy

(2007) A. Aït Kaddour et al.   JOURNAL OF CEREAL SCIENCE

Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines

(2007) M.R. Pirozi et al.   JOURNAL OF CEREAL SCIENCE

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE

Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

(2007) Costas E. Stathopoulos et al.   JOURNAL OF CEREAL SCIENCE

Comparison of predictions of baking volume using large deformation rheological properties

(2007) B.J. Dobraszczyk et al.   JOURNAL OF CEREAL SCIENCE

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE

Flowability, cohesive, and granulation properties of wheat powders

(2007) Virginie Landillon et al.   JOURNAL OF FOOD ENGINEERING

Rheological characterisation of gluten from extensibility measurement

(2007) D.N. Abang Zaidel et al.   JOURNAL OF FOOD ENGINEERING

Bread baking – A review

(2007) Arpita Mondal et al.   JOURNAL OF FOOD ENGINEERING