Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Gas cell opening in bread dough during baking

(2021) David Grenier et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigation of the relationships between the alveograph parameters

(2021) Anne-Sophie Schou Jødal et al.   Scientific Reports

Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran

(2021) Yaqin Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Structural, thermal and rheological properties of gluten dough: Comparative changes by dextran, weak acidification and their combination

(2020) Yao Zhang et al.   FOOD CHEMISTRY

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

(2020) Yaqin Wang et al.   FOOD HYDROCOLLOIDS

Physical modifications of wheat gluten protein: An extensive review

(2020) Elahe Abedi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A review of structural transformations and properties changes in starch during thermal processing of foods

(2020) Yi Wang et al.   FOOD HYDROCOLLOIDS

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

(2019) Yaqin Wang et al.   FOOD CHEMISTRY

Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process

(2019) Krzysztof Buksa et al.   FOOD CHEMISTRY

Roles of dextran, weak acidification and their combination in the quality of wheat bread

(2019) Yao Zhang et al.   FOOD CHEMISTRY

Effects of dextran with different molecular weights on the quality of wheat sourdough breads

(2018) Yao Zhang et al.   FOOD CHEMISTRY

Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

(2018) Yaqin Wang et al.   FOOD HYDROCOLLOIDS

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

(2018) Susanne Struck et al.   JOURNAL OF FOOD ENGINEERING

Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system

(2018) Lianyan Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread

(2018) Xiaojuan Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining

(2018) Alessio Cappelli et al.   JOURNAL OF CEREAL SCIENCE

Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation

(2018) Yao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of organic acids on bread quality improvement

(2018) Xueqian Su et al.   FOOD CHEMISTRY

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

(2017) Agnieszka Nawrocka et al.   FOOD HYDROCOLLOIDS

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

(2017) Miriam Zanoletti et al.   FOOD RESEARCH INTERNATIONAL

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

(2017) Yan Xu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mechanical and microstructural changes of cheese cracker dough during baking

(2017) H.M. Chong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of gums in physicochemical and rheological properties of barley-fortified saltine cracker dough

(2016) J. Li et al.   CEREAL RESEARCH COMMUNICATIONS

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

(2016) Mario Jekle et al.   FOOD HYDROCOLLOIDS

Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry

(2015) R. Moreira et al.   CARBOHYDRATE POLYMERS

Effect of β-D-glucan concentrate and water addition on extensional rheology of wheat flour dough

(2015) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

FactoMineR: AnRPackage for Multivariate Analysis

(2015) Sébastien Lê et al.   Journal of Statistical Software

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour

(2014) Emanuele Zannini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Weissella confusa Cab3 dextransucrase: Properties and in vitro synthesis of dextran and glucooligosaccharides

(2013) Shraddha Shukla et al.   CARBOHYDRATE POLYMERS

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

(2012) Christine Rühmkorf et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Glucansucrases: Three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications

(2012) Hans Leemhuis et al.   JOURNAL OF BIOTECHNOLOGY

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

(2012) Galle Sandra et al.   JOURNAL OF CEREAL SCIENCE

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Dough/crumb transition during French bread baking

(2010) J. Rouillé et al.   JOURNAL OF CEREAL SCIENCE

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

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

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY

Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

(2008) Clarissa Schwab et al.   CEREAL CHEMISTRY

Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli

(2008) Susanne Kaditzky et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

(2007) Costas E. Stathopoulos et al.   JOURNAL OF CEREAL SCIENCE

Comparison of predictions of baking volume using large deformation rheological properties

(2007) B.J. Dobraszczyk et al.   JOURNAL OF CEREAL SCIENCE