Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour

Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch

(2017) Denglin Luo et al.   FOOD CHEMISTRY

Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats

(2017) María V. Salinas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

(2016) Mayra Díaz-Ramírez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Short-Chain Inulin on Quality of Chinese Steamed Bread

(2016) Juan Liu et al.   JOURNAL OF FOOD QUALITY

Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation

(2016) Donatella Peressini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

(2016) Facundo Bigne et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wheat bread enriched with organic calcium salts and inulin. A bread quality study

(2015) María V. Salinas et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl

(2015) María J. Correa et al.   STARCH-STARKE

Rheological Properties of Bread Dough Formulated with Wheat Flour–Organic Calcium Salts–FOS-Enriched Inulin Systems

(2013) María V. Salinas et al.   Food and Bioprocess Technology

Ingredient functionality in batter type cake making

(2013) Edith Wilderjans et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

(2011) María Victoria Salinas et al.   Food and Bioprocess Technology

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

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

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