Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

(2021) Alessio Cappelli et al.   Sustainability

Starch replacement in gluten free bread by cellulose and fibrillated cellulose

(2020) Yi Ren et al.   FOOD HYDROCOLLOIDS

Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta

(2020) Nabeel T. Alzuwaid et al.   JOURNAL OF CEREAL SCIENCE

Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase

(2020) Fan Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

(2020) Alessio Cappelli et al.   Applied Sciences-Basel

Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage

(2020) Yanxiang Liu et al.   JOURNAL OF CEREAL SCIENCE

The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

(2020) Mia Marchini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation

(2020) Zahra Sheikholeslami et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carbohydrate quality and human health: a series of systematic reviews and meta-analyses

(2019) Andrew Reynolds et al.   LANCET

Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage

(2019) Yongli Jiang et al.   FOOD CHEMISTRY

Improving whole wheat dough tenacity and extensibility: A new kneading process

(2019) Alessio Cappelli et al.   JOURNAL OF CEREAL SCIENCE

Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system

(2019) Chuan-Wu Han et al.   FOOD CHEMISTRY

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

(2018) S. Hemdane et al.   FOOD CHEMISTRY

Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti

(2018) Hardeep Singh Gujral et al.   FOOD CHEMISTRY

Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre

(2018) Wen Han et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bran characteristics influencing quality attributes of whole wheat Chinese steamed bread

(2018) Fengyun Ma et al.   JOURNAL OF CEREAL SCIENCE

Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

(2018) Pei Wang et al.   FOOD HYDROCOLLOIDS

Whole wheat bread: Effect of bran fractions on dough and end-product quality

(2017) Khairunizah Hazila Khalid et al.   JOURNAL OF CEREAL SCIENCE

Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

(2017) Agnieszka Nawrocka et al.   JOURNAL OF CEREAL SCIENCE

Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment

(2017) Man Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of jet milled whole wheat flour in biscuits properties

(2016) S. Protonotariou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composition and functionality of wheat bran and its application in some cereal food products

(2015) Oluwatoyin O. Onipe et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

(2015) Jhong-Tai Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread

(2013) François Nicks et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fiber and Prebiotics: Mechanisms and Health Benefits

(2013) Joanne Slavin   Nutrients

Dietary fibre sources in bread: Influence on technological quality

(2012) Eveline Lopes Almeida et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ferulic acid is nephrodamaging while gallic acid is renal protective in long term treatment of chronic kidney disease

(2011) Chiung-Chi Peng et al.   CLINICAL NUTRITION

Role of dietary proteins and peptides in cardiovascular disease

(2011) Anthony Cam et al.   MOLECULAR NUTRITION & FOOD RESEARCH

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

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

Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat

(2010) Li Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

(2008) Bong-Kyung Koh et al.   CEREAL CHEMISTRY

Effects of phenolic acids and transglutaminase on soft wheat flour dough and baked products

(2008) Bong‐Kyung Koh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE