Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure

Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

(2010) Alma D. Tlapale-Valdivia et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of fibers on physical characteristics of fresh and staled bake off bread

(2010) Cristina M. Rosell et al.   JOURNAL OF FOOD ENGINEERING

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

(2009) A. Skendi et al.   FOOD CHEMISTRY

Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour

(2009) Antonietta Baiano et al.   JOURNAL OF FOOD ENGINEERING

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

Image analysis of structural changes in dough during baking

(2009) A. Pérez-Nieto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Additive Combination for Improved Soy–Wheat Bread Quality

(2008) Pablo D. Ribotta et al.   Food and Bioprocess Technology

Impact of thermostable amylases during bread making on wheat bread crumb structure and texture

(2008) Bert Lagrain et al.   FOOD RESEARCH INTERNATIONAL

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE

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

Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.)

(2008) Vázquez-Ovando Alfredo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY