Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling

Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties

(2020) Yuan Tao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The formation and in vitro enzymatic digestibility of starch-lipid complexes in steamed bread free from and supplemented with different fatty acids: Effect on textural and retrogradation properties during storage

(2020) Xuemin Kang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of Gluten-free Bread Crumb baked at Atmospheric and Reduced Pressures using TD-NMR

(2019) C. Rondeau-Mouro et al.   MAGNETIC RESONANCE IN CHEMISTRY

Effects of limited moisture content and storing temperature on retrogradation of rice starch

(2019) Li Ding et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour

(2019) Priscila Bredariol et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bread characteristics and antioxidant activities of Maillard reaction products of white pan bread containing various sugars

(2018) Yanting Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The use of two-dimensional NMR relaxometry in bread staling: a valuable tool?

(2017) E. Curti et al.   FOOD CHEMISTRY

Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1 H NMR relaxometry

(2017) S. Hemdane et al.   FOOD CHEMISTRY

Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling

(2015) Emna Besbes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

(2014) Emna Besbes et al.   Food and Bioprocess Technology

Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study

(2014) Geertrui M. Bosmans et al.   FOOD CHEMISTRY

Texture Attributes, Retrogradation Properties and Microbiological Shelf Life of Instant Rice Cake

(2014) Weiguo Sang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of baking conditions and storage with crust on the moisture profile, local textural properties and staling kinetics of pan bread

(2014) E. Besbes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Laplace inversion of low-resolution NMR relaxometry data using sparse representation methods

(2013) Paula Berman et al.   CONCEPTS IN MAGNETIC RESONANCE PART A

The impact of baking time and bread storage temperature on bread crumb properties

(2013) Geertrui M. Bosmans et al.   FOOD CHEMISTRY

Effect of the addition of bran fractions on bread properties

(2013) Elena Curti et al.   JOURNAL OF CEREAL SCIENCE

Combined Effects of Baking Conditions and Bacterial α-Amylases on Staling Kinetics of Degassed and Porous Bread Crumb

(2011) Houda Mouneim et al.   Food and Bioprocess Technology

Impact of the Baking Duration on Bread Staling Kinetics

(2011) Alain Le-Bail et al.   Food and Bioprocess Technology

Water molecular dynamics during bread staling by Nuclear Magnetic Resonance

(2010) Elena Curti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2009) Semin Ozge Ozkoc et al.   FOOD HYDROCOLLOIDS

Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb

(2009) Alain Le-Bail et al.   JOURNAL OF CEREAL SCIENCE

Amylases and bread firming – an integrated view

(2009) Hans Goesaert et al.   JOURNAL OF CEREAL SCIENCE