Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

Assessing Influence of Protein Source on Characteristics of Gluten-Free Breads Optimising their Hydration Level

(2018) Marta Sahagún et al.   Food and Bioprocess Technology

Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust

(2018) Mario M. Martínez et al.   FOOD CHEMISTRY

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

(2018) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Advances in the Understanding of the Chemical Reactions Responsible for Bread Flavour Quality

(2018) P. Poinot et al.   CZECH JOURNAL OF FOOD SCIENCES

Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS

(2017) Joana Pico et al.   JOURNAL OF CEREAL SCIENCE

Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

(2017) Mario M. Martínez et al.   JOURNAL OF FOOD ENGINEERING

Influence of different flours and starches on gluten-free bread aroma

(2017) Joana Pico et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Current and forward looking experimental approaches in gluten-free bread making research

(2016) Hanne G. Masure et al.   JOURNAL OF CEREAL SCIENCE

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Influence of Final Baking Technologies in Partially Baked Frozen Gluten-Free Bread Quality

(2015) Núria Aguilar et al.   JOURNAL OF FOOD SCIENCE

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

(2015) Camino M. Mancebo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improving the aroma of gluten-free bread

(2015) Mariusz Pacyński et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Possibilities to increase the quality in gluten-free bread production: an overview

(2012) Andreas Houben et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

(2012) Manuela Mariotti et al.   FOOD HYDROCOLLOIDS

Odorant Transfer Characteristics of White Bread during Baking

(2011) Masanobu ONISHI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

(2010) Calvin Onyango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

(2008) Anna Pruska-Kędzior et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The fate of furfurals and other volatile markers during the baking process of a model cookie

(2008) Lamia Ait Ameur et al.   FOOD CHEMISTRY