Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

High pressure–treated sorghum flour as a functional ingredient in the production of sorghum bread

(2010) Katleen J. R. Vallons et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour

(2010) Edith K. Hüttner et al.   EUROPEAN FOOD RESEARCH 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

Breadmaking Use of Andean Crops Quinoa, Kañiwa, Kiwicha, and Tarwi

(2009) Cristina M. Rosell et al.   CEREAL CHEMISTRY

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

Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

(2009) Laura Alvarez-Jubete et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Bran characteristics and wheat performance in whole wheat bread

(2009) Marie-Ève Seyer et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Adjusting a nutrient database to improve calculation of percent calories from macronutrients

(2009) Sally F. Schakel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Optimization of Gluten-Free Formulations for French-Style Breads

(2009) S. Mezaize et al.   JOURNAL OF FOOD SCIENCE

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality

(2008) Lorena S. Sciarini et al.   Food and Bioprocess Technology

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

(2008) Carla Brites et al.   Food and Bioprocess Technology

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE