Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin

Inulin: Properties, health benefits and food applications

(2016) Muhammad Shoaib et al.   CARBOHYDRATE POLYMERS

Effect of processing on the content and biological activity of polysaccharides from Pleurotus ostreatus mushroom

(2016) Wojciech Radzki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

(2015) Semin Ozge Ozkoc et al.   Food and Bioprocess Technology

Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis

(2015) Ying Ji et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns

(2014) Emna Besbes et al.   Food and Bioprocess Technology

Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread

(2014) Felicidad Ronda et al.   JOURNAL OF FOOD ENGINEERING

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

(2013) Felicidad Ronda et al.   FOOD HYDROCOLLOIDS

The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC

(2013) Xijun Lian et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of inulin and pectin on rheological and thermal properties of potato starch paste and gel

(2013) Teresa Witczak et al.   JOURNAL OF FOOD ENGINEERING

Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

(2013) Mehrdad Mohammadi et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties

(2013) Anneleen Pauly et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of inulin on rheological and thermal properties of gluten-free dough

(2012) Lesław Juszczak et al.   CARBOHYDRATE POLYMERS

Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes

(2012) Andreia A.J. Carneiro et al.   FOOD CHEMISTRY

Quality of bread supplemented with mushroom mycelia

(2012) Enkhjargal Ulziijargal et al.   FOOD CHEMISTRY

Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition

(2012) Ines Mnif et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

(2011) V. Varatharajan et al.   FOOD RESEARCH INTERNATIONAL

(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

(2011) Juyoung Kim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Clinical value of duodenal biopsies – Beyond the diagnosis of coeliac disease

(2011) Marjorie M. Walker et al.   PATHOLOGY RESEARCH AND PRACTICE

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

QUALITY OF BREAD SUPPLEMENTED WITH SILVER EAR

(2010) YU-HSIU TSENG et al.   JOURNAL OF FOOD QUALITY

Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage

(2009) Semin Ozge Ozkoc et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality

(2009) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

(2009) Pauline Poinot et al.   FOOD CHEMISTRY

Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

(2009) M.J. Frutos et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

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

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

The impact of resistant starch on characteristics of gluten-free dough and bread

(2008) Jarosław Korus et al.   FOOD HYDROCOLLOIDS

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

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