Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation

Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles

(2021) Binle Zhang et al.   Food Bioscience

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

(2020) Yao Zhang et al.   FOOD CHEMISTRY

Characterization of physicochemical and digestive properties of starches from various “dainagon” adzuki beans (Vigna angularis) cultivated in Japan

(2020) Yuji Honda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties

(2019) Anne-Flore Monnet et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2018) Yao Zhang et al.   FOOD CHEMISTRY

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

(2018) Kieran M. Lynch et al.   FOOD RESEARCH INTERNATIONAL

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

Use of Kluyveromyces marxianus prefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties

(2018) Binle Zhang et al.   CEREAL CHEMISTRY

Effect of organic acids on bread quality improvement

(2018) Xueqian Su et al.   FOOD CHEMISTRY

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

(2018) Xiaojuan Tang et al.   FOOD HYDROCOLLOIDS

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

(2017) Antonio Alfonzo et al.   FOOD MICROBIOLOGY

The functional and nutritional aspects of hydrocolloids in foods

(2016) Juan-Mei Li et al.   FOOD HYDROCOLLOIDS

Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation

(2016) Jacob Ojobi Omedi et al.   JOURNAL OF CEREAL SCIENCE

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

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

Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase

(2011) Zhenni Li et al.   CEREAL CHEMISTRY

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY