Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
Authors
Keywords
Dough rheology, Bread texture analysis, Starch retrogradation, Bread staling, FTIR analysis, Sensory evaluation
Journal
FOOD HYDROCOLLOIDS
Volume 124, Issue -, Pages 107322
Publisher
Elsevier BV
Online
2021-10-30
DOI
10.1016/j.foodhyd.2021.107322
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods
- (2021) Konrad Kłosok et al. MOLECULES
- Influence of premilling thermal treatments of yellow peas, navy beans and fava beans on the flavour and end product quality of tortillas and pitas
- (2021) Peter Frohlich et al. CEREAL CHEMISTRY
- Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review
- (2021) Ravneet Kaur et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach
- (2021) Vasileia Sereti et al. Foods
- Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads
- (2021) Kali Kotsiou et al. Foods
- Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
- (2020) Daniela Guardado-Félix et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Flour and bread making properties of whole and split yellow peas treated with dry and steam heat used as premilling treatment
- (2020) Elaine Sopiwnyk et al. CEREAL CHEMISTRY
- Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread
- (2020) Tasleem A Zafar et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- The structural evolution of water and gluten in refined and whole grain breads: A study of soft and hard wheat breads from post-mixing to final product
- (2019) Jayne E. Bock CEREAL CHEMISTRY
- A comparative study of the functionality and protein quality of a variety of legume and cereal flours
- (2019) Andrea K. Stone et al. CEREAL CHEMISTRY
- Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products
- (2019) Barry V. McCleary et al. CEREAL CHEMISTRY
- Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs
- (2019) Iuliana Aprodu et al. FOOD CHEMISTRY
- Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour
- (2019) K.A. Millar et al. Innovative Food Science & Emerging Technologies
- Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour
- (2019) Gina Young et al. CEREAL CHEMISTRY
- Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
- (2019) Xiaojuan Xu et al. FOOD CHEMISTRY
- FTIR studies of gluten matrix dehydration after fibre polysaccharide addition
- (2018) Agnieszka Nawrocka et al. FOOD CHEMISTRY
- Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage
- (2018) Zeineb Nhouchi et al. FOOD CHEMISTRY
- Physicochemical properties of jet milled wheat flours and doughs
- (2018) Athina Lazaridou et al. FOOD HYDROCOLLOIDS
- Wheat bread quality attributes using jet milling flour fractions
- (2018) Dimitrios G. Vouris et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Understanding the Effect of Particle Size and Processing on Almond Lipid Bioaccessibility through Microstructural Analysis: From Mastication to Faecal Collection
- (2018) Giuseppina Mandalari et al. Nutrients
- Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks
- (2018) Athina Lazaridou et al. FOOD HYDROCOLLOIDS
- Effect of heating on oxidation stability and fatty acid composition of microwave roasted groundnut seed oil
- (2017) M. Abbas Ali et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Novel continuous roasting of chickpea ( Cicer arietinum ): Study on physico-functional, antioxidant and roasting characteristics
- (2017) Praveen Jogihalli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study
- (2016) Frederick J. Warren et al. CARBOHYDRATE POLYMERS
- Staling of Chinese steamed bread: Quantification and control
- (2016) Fan Zhu TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
- (2015) C.B.J. Villarino et al. FOOD RESEARCH INTERNATIONAL
- Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments
- (2015) Zhen Ma et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies
- (2014) Constantinos V. Nikiforidis et al. RSC Advances
- Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
- (2013) Jayne E. Bock et al. CEREAL CHEMISTRY
- Nutritional quality and health benefits of chickpea (Cicer arietinum L.): a review
- (2012) A. K. Jukanti et al. BRITISH JOURNAL OF NUTRITION
- Cooking, Roasting, and Fermentation of Chickpeas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread
- (2012) Byung-Kee Baik et al. CEREAL CHEMISTRY
- Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation
- (2011) A.S. Sivam et al. FOOD CHEMISTRY
- Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols
- (2011) A.S. Sivam et al. FOOD RESEARCH INTERNATIONAL
- Dough rheology and bread quality of wheat–chickpea flour blends
- (2011) Idriss Mohammed et al. INDUSTRIAL CROPS AND PRODUCTS
- Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants
- (2011) Anusooya S. Sivam et al. JOURNAL OF FOOD SCIENCE
- The effects of chickpea on the functional properties of white and whole wheat bread
- (2010) Ram Yamsaengsung et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas
- (2010) Juan P. Hernández-Uribe et al. PLANT FOODS FOR HUMAN NUTRITION
- Development of gluten-free cracker snacks using pulse flours and fractions
- (2009) Jeeyup (Jay) Han et al. FOOD RESEARCH INTERNATIONAL
- Pulse proteins: Processing, characterization, functional properties and applications in food and feed
- (2009) Joyce Boye et al. FOOD RESEARCH INTERNATIONAL
- Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas
- (2008) Charles S. Brennan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Application of Fourier transform infrared spectroscopy to legume seed flour analysis
- (2007) Marina Carbonaro et al. FOOD CHEMISTRY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started