Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

(2020) Yun Zhou et al.   FOOD HYDROCOLLOIDS

Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition

(2019) Wen Han et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

(2019) Silvia Mironeasa et al.   Foods

The possibility of using by-products from the flaxseed industry for functional bread production

(2019) Anna Wirkijowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Valorizing coffee pulp by-products as anti-inflammatory ingredient of food supplements acting on IL-8 release

(2018) Chiara Magoni et al.   FOOD RESEARCH INTERNATIONAL

Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality

(2018) Pavalee Chompoorat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

(2018) Silvia Mironeasa et al.   Food and Bioprocess Technology

Rheological properties and microstructure of xylanase containing whole wheat bread dough

(2017) G. Ghoshal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology

(2016) Audrey L. Girard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties of wheat flour dough and pan bread with wheat bran

(2016) Elis R.F. Boita et al.   JOURNAL OF CEREAL SCIENCE

Effect of Roller Mill Processed Fenugreek Fiber Addition on Rheological and Bread Making Properties of Wheat Flour Doughs

(2016) Suresh D. Sakhare et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of partially gelatinized corn starch on the rheological properties of wheat dough

(2016) Zong-qiang Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

(2013) Felicidad Ronda et al.   FOOD HYDROCOLLOIDS

Large deformation stress relaxation and compression-recovery of gluten representing different wheat classes

(2012) Stephen J. Chapman et al.   JOURNAL OF CEREAL SCIENCE

Sustainable management of coffee industry by-products and value addition—A review

(2012) Pushpa S. Murthy et al.   RESOURCES CONSERVATION AND RECYCLING

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Effect of wheat dietary fibres on bread dough development and rheological properties

(2010) M. Bonnand-Ducasse et al.   JOURNAL OF CEREAL SCIENCE

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE