Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

(2017) Denglin Luo et al.   FOOD CHEMISTRY

The properties of part baked frozen bread with guar and xanthan gums

(2017) Toktam Hejrani et al.   FOOD HYDROCOLLOIDS

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

(2017) S. Arufe et al.   FOOD RESEARCH INTERNATIONAL

Applications of prebiotics in food industry: A review

(2017) Vinti Singla et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

(2017) Denglin Luo et al.   JOURNAL OF CEREAL SCIENCE

Effects of inulin on the structure and emulsifying properties of protein components in dough

(2016) Juan Liu et al.   FOOD CHEMISTRY

An Investigation of the Production of Synbiotic Pan Breads by Microencapsulation

(2016) Mojan Seyedain Ardabili et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Evaluation of the stability ofBacillus coagulansMTCC 5856 during processing and storage of functional foods

(2016) Muhammed Majeed et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Short-Chain Inulin on Quality of Chinese Steamed Bread

(2016) Juan Liu et al.   JOURNAL OF FOOD QUALITY

Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04

(2016) Agung Wahyono et al.   Emirates Journal of Food and Agriculture

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics

(2015) Maarten A. Mensink et al.   CARBOHYDRATE POLYMERS

The effects of ω-3 fatty acids and inulin addition to spelt pasta quality

(2015) Jelena Filipović et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Factors affecting inulin crystallization after its complete dissolution

(2014) Pawel Glibowski et al.   CARBOHYDRATE POLYMERS

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Quality and microbial characteristics of part-baked Sangak bread packaged in modified atmosphere during storage

(2014) Khadije Khoshakhlagh et al.   JOURNAL OF CEREAL SCIENCE

Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

(2014) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion

(2013) Lina Yonekura et al.   Journal of Functional Foods

Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread

(2012) Nikica Škara et al.   FOOD HYDROCOLLOIDS

Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread

(2011) Jacira Antonia Brasil et al.   Brazilian Journal of Pharmaceutical Sciences

Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

(2011) María Victoria Salinas et al.   Food and Bioprocess Technology

Evaluation of Photoshop software potential for food colorimetry

(2011) Hassan Afshari-Jouybari et al.   JOURNAL OF FOOD ENGINEERING

GanedenBC30™ cell wall and metabolites: anti-inflammatory and immune modulating effects in vitro

(2010) Gitte S Jensen et al.   BMC IMMUNOLOGY

Bacillus probiotics

(2010) Simon M. Cutting   FOOD MICROBIOLOGY

Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

(2010) María Chávarri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Safety assessment of a proprietary preparation of a novel Probiotic, Bacillus coagulans, as a food ingredient

(2009) J.R. Endres et al.   FOOD AND CHEMICAL TOXICOLOGY

Gelatinization and Retrogradation Kinetics of High-Fiber Wheat Flour Blends: A Calorimetric Approach

(2008) E. Santos et al.   CEREAL CHEMISTRY

Influence of frozen storage on bread enriched with different ingredients

(2008) I. Mandala et al.   JOURNAL OF FOOD ENGINEERING