Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten-free rice dough and bread

A choice experiment to compare preferences for rice in Thailand and Japan: The impact of origin, sustainability, and taste

(2017) Keiko Aoki et al.   FOOD QUALITY AND PREFERENCE

Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread

(2017) Piyush Kumar Jha et al.   JOURNAL OF FOOD ENGINEERING

Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

(2017) Mario M. Martínez et al.   JOURNAL OF FOOD ENGINEERING

Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

(2016) Iuliana Aprodu et al.   International Journal of Food Engineering

Current and forward looking experimental approaches in gluten-free bread making research

(2016) Hanne G. Masure et al.   JOURNAL OF CEREAL SCIENCE

Fenugreek fibre in bread: Effects on dough development and bread quality

(2016) Ganhui Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

(2016) Iuliana Aprodu et al.   International Journal of Food Engineering

Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads

(2015) Marco A. Lazo-Vélez et al.   JOURNAL OF CEREAL SCIENCE

Influence of bread structure on human oral processing

(2015) Jing Gao et al.   JOURNAL OF FOOD ENGINEERING

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

(2013) Rafał Ziobro et al.   FOOD HYDROCOLLOIDS

Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads

(2013) Waranit Pongjaruvat et al.   FOOD HYDROCOLLOIDS

Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming

(2012) Victoria K. Ananingsih et al.   Food and Bioprocess Technology

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

(2012) Manuela Mariotti et al.   FOOD HYDROCOLLOIDS

Soy ingredients stabilize bread dough during frozen storage

(2012) Amber L. Simmons et al.   JOURNAL OF CEREAL SCIENCE

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread

(2011) Rachel Crockett et al.   FOOD CHEMISTRY

Selected Structural Characteristics of HPMC-Containing Gluten Free Bread: A Response Surface Methodology Study for Optimizing Quality

(2010) Dimitrios Sabanis et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality

(2010) A. Ktenioudaki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological properties of gluten-free bread formulations

(2009) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Viscoelastic behaviour of heat-treated whey protein concentrate suspensions

(2008) B.E. Meza et al.   FOOD HYDROCOLLOIDS

Bread from composite cassava–wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality

(2008) T.A. Shittu et al.   FOOD RESEARCH INTERNATIONAL

Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature

(2008) Weining Huang et al.   JOURNAL OF CEREAL SCIENCE

Functional and rheological properties of protein enriched gluten free composite flours

(2008) Cristina Marco et al.   JOURNAL OF FOOD ENGINEERING