Composition, Functionality, and Baking Quality of Flour from Four Brands of Wheat Flour

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

(2021) Marina Schopf et al.   Foods

Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species

(2021) Mahsa Chavoushi et al.   FOOD CHEMISTRY

Flour functionality, physicochemical and sensory properties of steamed and baked maize meal enriched with defatted soybean

(2020) Samson A. Oyeyinka et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality attributes of breads from high‐quality cassava flour improved with wet gluten

(2020) Olaide A. Akintayo et al.   JOURNAL OF FOOD SCIENCE

Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour

(2020) Samson A. Oyeyinka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reduction of falling number in soft white spring wheat caused by an increased proportion of spherical B-type starch granules

(2019) Yijing Shao et al.   FOOD CHEMISTRY

Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

(2019) Yuezhen He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Intermediate length amylose increases the crumb hardness of rice flour gluten-free breads

(2019) Laura Roman et al.   FOOD HYDROCOLLOIDS

Effect of legume addition on the physiochemical and sensorial attributes of sorghum-based sourdough bread

(2019) A.O. Olojede et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality

(2019) Ottavia Parenti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Utilization of a partially-deoiled chia flour to improve the nutritional and antioxidant properties of wheat pasta

(2018) Carolina Aranibar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom-moringa-supplemented healthy soup

(2018) Suman Mohajan et al.   Food Science & Nutrition

Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends

(2018) Ocheme Boniface Ocheme et al.   Food Science & Nutrition

Simple tests as tools for vital wheat gluten evaluation

(2018) Fernanda Ortolan et al.   British Food Journal

Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties

(2017) Mehak Katyal et al.   FOOD RESEARCH INTERNATIONAL

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends

(2017) Ehimen R. Ohizua et al.   Food Science & Nutrition

Spontaneous gelation of wheat gluten proteins in a food grade solvent

(2016) Mohsen Dahesh et al.   FOOD HYDROCOLLOIDS

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Influence of storage conditions on the quality properties of wheat varieties

(2015) Hakan Kibar   JOURNAL OF STORED PRODUCTS RESEARCH

Color, Chemical and Functional Properties of Plantain Cultivars and Cooking Banana Flour as Affected by Drying Method and Maturity

(2014) Kolawole O. Falade et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Isolation, characterization of wheat gluten and its regeneration properties

(2014) Ravinder Kaushik et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)

(2013) Amritpal Kaur et al.   FOOD RESEARCH INTERNATIONAL

Gluten Index for Wheat Products: Main Variables in Affecting the Value and Nonlinear Regression Model

(2013) N. A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of Gliadin and Glutenin Fractions on Rheological, Pasting, and Textural Properties of Dough

(2013) Sheweta Barak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α-amylase addition.

(2012) Georgiana Gabriela Codinǎ et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties

(2012) Sheweta Barak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lipids in bread making: Sources, interactions, and impact on bread quality

(2011) Bram Pareyt et al.   JOURNAL OF CEREAL SCIENCE

Predicting Bread Quality (Bread Loaf Volume and Crumb Texture)

(2011) Renata Różyło et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

A comparison of the functional characteristics of wheat stored as grain with wheat stored in spike form

(2010) Mehmet Murat Karaoğlu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Consumer perception of bread quality

(2009) Xavier Gellynck et al.   APPETITE

Storage-induced changes in einkorn (Triticum monococcum L.) and breadwheat (Triticum aestivum L. ssp. aestivum) flours

(2009) Andrea Brandolini et al.   JOURNAL OF CEREAL SCIENCE

Bread crust thickness measurement using digital imaging and L a b colour system

(2009) Y.M. Mohd Jusoh et al.   JOURNAL OF FOOD ENGINEERING

Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection

(2008) J. Bordes et al.   JOURNAL OF CEREAL SCIENCE

Influence of gliadin removal on strain hardening of hydrated wheat gluten during equibiaxial extensional deformation

(2007) Yihu Song et al.   JOURNAL OF CEREAL SCIENCE