Improving Carob Flour Performance for Making Gluten-Free Breads by Particle Size Fractionation and Jet Milling

Role of enzymes in improving the functionality of proteins in non-wheat dough systems

(2016) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE

Celiac disease from a global perspective

(2015) Elena Lionetti et al.   BEST PRACTICE & RESEARCH IN CLINICAL GASTROENTEROLOGY

Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread

(2015) Styliani Protonotariou et al.   Food and Bioprocess Technology

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

(2015) Fabiola Cornejo et al.   FOOD CHEMISTRY

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

(2014) Emily Frederick Trappey et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

(2014) S. Protonotariou et al.   JOURNAL OF FOOD ENGINEERING

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

(2014) María E Matos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of gluten free bread containing carob flour and resistant starch

(2014) K. Tsatsaragkou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional Differences Between a Gluten-free Diet and a Diet Containing Equivalent Products with Gluten

(2014) J. Miranda et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads

(2013) K. Tsatsaragkou et al.   Food and Bioprocess Technology

Effect of water content and flour particle size on gluten-free bread quality and digestibility

(2013) Esther de la Hera et al.   FOOD CHEMISTRY

Protein enrichment and its effects on gluten-free bread characteristics

(2013) Cátia Regina Storck et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review

(2012) María Botero Omary et al.   CEREAL CHEMISTRY

Possibilities to increase the quality in gluten-free bread production: an overview

(2012) Andreas Houben et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

(2012) María Estela Matos et al.   Food and Bioprocess Technology

Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

(2012) Ramón Moreira et al.   Food and Bioprocess Technology

Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread

(2012) Rafał Ziobro et al.   FOOD HYDROCOLLOIDS

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

(2012) Manuela Mariotti et al.   FOOD HYDROCOLLOIDS

Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects

(2012) M. Laureati et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of carob bean (Ceratonia siliqua L.): An industrial gum yielding crop

(2012) E. Karababa et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of microparticulated wheat bran on the physical properties of bread

(2012) Bum-Keun Kim et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Mathematical approach of structural and textural properties of gluten free bread enriched with carob flour

(2012) K. Tsatsaragkou et al.   JOURNAL OF CEREAL SCIENCE

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran

(2012) Yuthana Phimolsiripol et al.   JOURNAL OF CEREAL SCIENCE

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

(2012) L.S. Sciarini et al.   JOURNAL OF FOOD ENGINEERING

Influence of maize flour particle size on gluten-free breadmaking

(2012) Esther de la Hera et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Non-traditional flours: frontiers between ancestral heritage and innovation

(2012) Cecilia Dini et al.   Food & Function

Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

(2011) Márcia Arocha Gularte et al.   CARBOHYDRATE POLYMERS

Review: Starch Matrices and the Glycemic Response

(2011) J. Parada et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough

(2011) Dubravka Novotni et al.   JOURNAL OF CEREAL SCIENCE

Chemical Composition and Starch Digestibility of Different Gluten-free Breads

(2011) María Estela Matos Segura et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of hydrocolloids on gluten-free batter properties and bread quality

(2010) Lorena S. Sciarini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Promoting structure formation by high pressure in gluten-free flours

(2010) Katleen J.R. Vallons et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

(2009) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Effect of high pressure processing on wheat dough and bread characteristics

(2009) María Eugenia Bárcenas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Breadmaking performance of protein enriched, gluten-free breads

(2008) Cristina Marco et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2008) Jarosław Korus et al.   FOOD HYDROCOLLOIDS