Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour

Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

(2018) Lauren Tebben et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hydrocolloids in wheat breadmaking: A concise review

(2017) Cristina Ferrero   FOOD HYDROCOLLOIDS

Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours

(2017) Marcin Andrzej Kurek et al.   JOURNAL OF CEREAL SCIENCE

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Xanthan Gum on Improvement of Bread Height and Specific Volume upon Baking with Frozen and Thawed Dough

(2015) Naomi Morimoto et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

(2014) Emanuele Zannini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Key issues and challenges in whole wheat flour milling and storage

(2012) Andres F. Doblado-Maldonado et al.   JOURNAL OF CEREAL SCIENCE

Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality

(2011) Manuel Gómez et al.   Food and Bioprocess Technology

Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids

(2010) Donatella Peressini et al.   FOOD HYDROCOLLOIDS

Effect of hydrocolloids on gluten-free batter properties and bread quality

(2010) Lorena S. Sciarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume

(2010) A. Ktenioudaki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional effects of xanthan gum on composite cassava-wheat dough and bread

(2009) Taofik A. Shittu et al.   FOOD HYDROCOLLOIDS

Modified Wheat Starches Increase Bread Yield

(2008) R. A. Miller et al.   CEREAL CHEMISTRY

Physical properties of breads containing hydrocolloids stored at low temperature: II—Effect of freezing

(2007) I. Mandala et al.   FOOD HYDROCOLLOIDS