Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

Functional properties of protein isolate obtained from physic nut (Jatropha curcas L.) seed cake

(2011) Donlaporn Saetae et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Dough rheology and bread quality of wheat–chickpea flour blends

(2011) Idriss Mohammed et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

(2011) Anne Rieder et al.   JOURNAL OF CEREAL SCIENCE

EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA

(2011) SHIPRA BHARGAVA et al.   JOURNAL OF TEXTURE STUDIES

Jatropha seed protein functional properties for technical applications

(2010) Dianika Lestari et al.   BIOCHEMICAL ENGINEERING JOURNAL

Dough rheology and baking performance of wheat flour–lupin protein isolate blends

(2010) A. Paraskevopoulou et al.   FOOD RESEARCH INTERNATIONAL

Nutritional, Biochemical, and Pharmaceutical Potential of Proteins and Peptides from Jatropha: Review

(2010) Rakshit K. Devappa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bread crumb quality assessment: a plural physical approach

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

Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix

(2008) Baninder S. Sroan et al.   JOURNAL OF CEREAL SCIENCE

Effective detoxification and decoloration ofLupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance

(2008) Norma Güémes-Vera et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of soy protein on rheological properties and water retention capacity of wheat gluten

(2008) Paola Roccia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of soy proteins into the wheat–gluten matrix during dough mixing

(2007) E. Maforimbo et al.   JOURNAL OF CEREAL SCIENCE

Comparison of chemical, physical, micro-structural, and microbial properties of breads supplemented with sweetpotato flour and high-gluten dough enhancers

(2007) C.S. Hathorn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY