Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Seeds of Plantago psyllium
and Plantago ovata
: Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESS ENGINEERING
Volume -, Issue -, Pages e12931
Publisher
Wiley
Online
2018-11-23
DOI
10.1111/jfpe.12931
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)
- (2018) Hayat Bourekoua et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- The effect of Plantago seeds and husk on wheat dough and bread functional properties
- (2018) Ewa Pejcz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
- (2018) Camilly Fratelli et al. Journal of Functional Foods
- Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
- (2017) Hayat Bourekoua et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Hydrocolloids in wheat breadmaking: A concise review
- (2017) Cristina Ferrero FOOD HYDROCOLLOIDS
- Analyzing the effect of whey protein concentrate and psyllium husk on various characteristics of biodegradable film from lotus (Nelumbo nucifera) rhizome starch.
- (2016) Sakshi Sukhija et al. FOOD HYDROCOLLOIDS
- Rheology of gluten-free dough and physical characteristics of bread with potato protein
- (2016) Teresa Witczak et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Influence of hydrocolloids on dough handling and technological properties of gluten-free breads
- (2016) Shabir Ahmad Mir et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread
- (2015) Iuliana Aprodu et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water
- (2015) Camino M. Mancebo et al. JOURNAL OF CEREAL SCIENCE
- A randomised clinical trial to evaluate the effects of Plantago ovata husk in Parkinson patients: changes in levodopa pharmacokinetics and biochemical parameters
- (2014) M Nelida Fernandez-Martinez et al. BMC Complementary and Alternative Medicine
- Isolation, characterization and investigation of Plantago ovata husk polysaccharide as superdisintegrant
- (2014) Harshal Pawar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production
- (2014) Renata Różyło et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven
- (2014) Renata Różyło et al. JOURNAL OF TEXTURE STUDIES
- Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality
- (2013) Carola Cappa et al. CARBOHYDRATE POLYMERS
- Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts
- (2012) Anna-Sophie Hager et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of wheat kernel physical properties on the pulverizing process
- (2012) Dariusz Dziki et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Evaluation of binding properties of Plantago psyllium seed mucilage
- (2010) Majid Saeedi et al. ACTA PHARMACEUTICA
- Soluble fibre (Plantago ovata husk) reduces plasma low-density lipoprotein (LDL) cholesterol, triglycerides, insulin, oxidised LDL and systolic blood pressure in hypercholesterolaemic patients: A randomised trial
- (2010) Rosa Solà et al. ATHEROSCLEROSIS
- The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs
- (2009) Manuela Mariotti et al. FOOD RESEARCH INTERNATIONAL
- Study to analyze the influence of sprouting of the wheat grain on the grinding process
- (2009) Dariusz Dziki et al. JOURNAL OF FOOD ENGINEERING
- Psyllium as a Substitute for Gluten in Bread
- (2009) Renata Puppin Zandonadi et al. JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION
- Microstructure and rheological properties of psyllium polysaccharide gel
- (2008) Qian Guo et al. FOOD HYDROCOLLOIDS
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started