Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

(2016) R.-Ch. Chang et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

(2016) Gulsum M. Turkut et al.   JOURNAL OF CEREAL SCIENCE

Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality

(2016) Lilia Belghith Fendri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven

(2015) Betul Canan Ozkahraman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

(2015) Jatinder Pal Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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 different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

(2014) Mario M. Martínez et al.   JOURNAL OF FOOD ENGINEERING

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls

(2014) Juan Carlos Guevara-Arauza et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

(2013) Brahim Bchir et al.   Food and Bioprocess Technology

Effect of flour particle size and damaged starch on the quality of cookies

(2012) Sheweta Barak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of different fibers on batter and gluten-free layer cake properties

(2012) Márcia Arocha Gularte et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

(2010) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

EFFECT OF THE ADDITION OF DEFATTED DATE SEEDS ON WHEAT DOUGH PERFORMANCE AND BREAD QUALITY

(2010) MOHAMED ALI BOUAZIZ et al.   JOURNAL OF TEXTURE STUDIES

A Study on Degree of Starch Gelatinization in Cakes Baked in Three Different Ovens

(2009) Ozge Sakiyan et al.   Food and Bioprocess Technology

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

(2009) Dimitra M. Lebesi et al.   Food and Bioprocess Technology

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

(2009) C. Collar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread

(2009) A. Polaki et al.   JOURNAL OF FOOD ENGINEERING

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of fibre size on the quality of fibre-enriched layer cakes

(2009) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physico-chemical properties of commercial fibres from different sources: A comparative approach

(2008) C.M. Rosell et al.   FOOD RESEARCH INTERNATIONAL

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE

(2008) MAURICIO S. ESTELLER et al.   JOURNAL OF TEXTURE STUDIES

Carbohydrate Issues: Type and Amount

(2008) Madelyn L. Wheeler et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

(2007) E TURABI et al.   FOOD HYDROCOLLOIDS