Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review

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

Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon)

(2017) Fakhreddin Salehi   Journal of Food Measurement and Characterization

Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality

(2016) Pei Wang et al.   FOOD CHEMISTRY

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

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

Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough

(2015) Turkay Kondakci et al.   CEREAL CHEMISTRY

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

(2015) Semin Ozge Ozkoc et al.   Food and Bioprocess Technology

Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

(2015) Agnieszka Nawrocka et al.   Food Biophysics

Static Rheological Study of Ocimum basilicum Seed Gum

(2015) Fakhreddin Salehi et al.   International Journal of Food Engineering

Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum

(2015) Fakhreddin Salehi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties

(2015) Maninder Kaur et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Static Rheological Study of Ocimum basilicum Seed Gum

(2015) Fakhreddin Salehi et al.   International Journal of Food Engineering

Effect of Different Drying Methods on Rheological and Textural Properties of Balangu Seed Gum

(2014) Fakhreddin Salehi et al.   DRYING TECHNOLOGY

Glycaemic index of some commercial gluten-free foods

(2014) Francesca Scazzina et al.   EUROPEAN JOURNAL OF NUTRITION

Effect of sugars and salts on rheological properties of Balangu seed (Lallemantia royleana) gum

(2014) Fakhreddin Salehi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed

(2014) Fakhreddin Salehi et al.   International Journal of Food Engineering

Modeling of extraction process of crude polysaccharides from Basil seeds (Ocimum basilicum l.) as affected by process variables

(2014) Fakhreddin Salehi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

(2014) Akefe Zameni et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Interaction of modified celluloses and pectins with gluten proteins

(2013) María Jimena Correa et al.   FOOD HYDROCOLLOIDS

The Influence of Pectin from Apple and Gum Arabic from Acacia Tree on the Quality of Pizza

(2013) Pavlina Pečivová et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

(2012) Bahareh Sahraiyan et al.   FOOD HYDROCOLLOIDS

A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

(2011) Hamed Mirhosseini et al.   FOOD RESEARCH INTERNATIONAL

New thickening agents based on tamarind seed gum and karaya gum polysaccharides

(2010) N.A. Ibrahim et al.   CARBOHYDRATE POLYMERS

Comparative amino acid and fatty acid compositions of edible gums kondagogu (Cochlospermum gossypium) and karaya (Sterculia urens)

(2010) V.T.P. Vinod et al.   FOOD CHEMISTRY

Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens

(2010) Elif Turabi et al.   FOOD HYDROCOLLOIDS

Chemical and functional characterization of Gum karaya (Sterculia urens L.) seed meal

(2010) Narsing Rao Galla et al.   FOOD HYDROCOLLOIDS

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

(2010) S.Y. Sim et al.   FOOD HYDROCOLLOIDS

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

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

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

The effects of gums on macro and micro-structure of breads baked in different ovens

(2009) Semin Ozge Ozkoc et al.   FOOD HYDROCOLLOIDS

Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

(2008) Jun Xue et al.   FOOD HYDROCOLLOIDS

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

(2008) A. Ashwini et al.   FOOD HYDROCOLLOIDS

Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach

(2008) Alessandro Angioloni et al.   FOOD RESEARCH INTERNATIONAL

Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics

(2008) Alessandro Angioloni et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD

(2008) S. SMITHA et al.   JOURNAL OF TEXTURE STUDIES

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

(2007) E TURABI et al.   FOOD HYDROCOLLOIDS