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

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based Products

(2009) U. Tiwari et al.   CEREAL CHEMISTRY

The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type2 diabetes

(2009) S. Liatis et al.   DIABETES & METABOLISM

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 dietary fibre enrichment on selected properties of gluten-free bread

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

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

(2008) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

(2008) L.A.M. Ryan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Effect of barley β-glucan molecular size and level on wheat dough rheological properties

(2008) A. Skendi et al.   JOURNAL OF FOOD ENGINEERING

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE

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

Dietary modulation of immune function by β-glucans

(2007) Julia J. Volman et al.   PHYSIOLOGY & BEHAVIOR