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Yang Y, Zhao X, Wang R. Research progress on the formation mechanism and detection technology of bread flavor. J Food Sci 2022; 87:3724-3736. [PMID: 35894512 DOI: 10.1111/1750-3841.16254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/08/2022] [Accepted: 06/27/2022] [Indexed: 11/29/2022]
Abstract
With a long history of fermentation technology and rich flavors, bread is widely consumed by people all around the world. The consumer market is huge and the demand is wide. However, the formation mechanism of bread baking flavor has not been completely defined. In order to improve the breadmaking process and the quality of bread, the main flavor substances produced in bread baking, the formation mechanism, and the detection technology of bread baking flavor are carefully summarized in this paper. The generation conditions and formation mechanism of flavor substances during the bread baking process are expounded, and the limitations of some current bread flavor detection technologies are proposed, which will provide theoretical basis for effectively regulating the generation of flavor substances in the bread baking process and making bread with good flavor and rich nutrition in the future.
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Affiliation(s)
- Yuxia Yang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, China
| | - Xiuhong Zhao
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, China
| | - Rong Wang
- College of Grain Science and Technology, Shenyang Normal University, Shenyang, China
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2
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Muroyama R, Ito H, Takahashi S, Kang DJ, Hamada S. Biochemical analysis of a novel allele of the OsPPDKB gene associated with floury endosperm. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Quality Multiverse of Beef and Pork Meat in a Single Score. Foods 2022; 11:foods11081154. [PMID: 35454739 PMCID: PMC9028403 DOI: 10.3390/foods11081154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 11/29/2022] Open
Abstract
The rationale behind this review is the potential of developing a single score tool for meat quality evaluation based on visual and sensorial assessments of fresh meat. Based on the known sensory wheel concept, the first step was to create quality wheels capturing most common intrinsic and extrinsic quality cues of pork and beef outlined in the latest scientific papers. This resulted in identifying meat color, sensory characteristics and fat content as the most important intrinsic quality cues of fresh beef and pork. Furthermore, the highest number of studies showed the importance of price, certification logos and brand for beef quality evaluation. According to recent articles, price, breed, animal welfare and a veterinary certificate are the most important extrinsic attributes for pork consumers. The second step was to develop a single-score tool named the “Meat quality index”. It has been developed in line with published approaches of different total quality index concepts used in the food sector, providing insights into its application in the meat sector. As a result, this review proposes a unique approach in using quality index application, through the consumer’s preferences aspect of fresh meat.
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Sato Y, Fukuhara N. New and Simple Substitution Methods for Measuring the Loaf Volume and Crust Color Bread Made Using an Automatic Bread-making Machine. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yukinori Sato
- Laboratory of Food Materials Science and Engineering, Faculty of Agriculture and Life Science, Hirosaki University
| | - Natsumi Fukuhara
- Laboratory of Food Materials Science and Engineering, Faculty of Agriculture and Life Science, Hirosaki University
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Azadnajafabad S, Ebrahimi N, Mohammadi E, Ghasemi E, Saeedi Moghaddam S, Aminorroaya A, Rezaei N, Ghanbari A, Masinaei M, Mohammadi Fateh S, Haghshenas R, Gorgani F, Kazemi A, Dilmaghani-Marand A, Farzadfar F. Disparities and spatial variations of high salt intake in Iran: a subnational study of districts based on the small area estimation method. Public Health Nutr 2021; 24:6281-6291. [PMID: 34261565 PMCID: PMC11148577 DOI: 10.1017/s1368980021002986] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
OBJECTIVE High salt intake is one of the leading diet-related risk factors for several non-communicable diseases. We aimed to estimate the prevalence of high salt intake in Iran. DESIGN A modelling study by the small area estimation method, based on a nationwide cross-sectional survey, Iran STEPwise approach to risk factor Surveillance (STEPS) 2016. The modelling estimated the prevalence of high salt intake, defined as a daily salt intake ≥ 5 g in all districts of Iran based on data from available districts. The modelling results were provided in different geographical and socio-economic scales to make the comparison possible across the country. SETTING 429 districts of all provinces of Iran, 2016. PARTICIPANTS 18 635 salt intake measurements from individuals 25 years old and above who participated in the Iran STEPS 2016 survey. RESULTS All districts in Iran had a high prevalence of high salt intake. The estimated prevalence of high salt intake among females of all districts ranged between 72·68 % (95 % UI 58·48, 84·81) and 95·04 % (95 % UI 87·10, 100). Estimated prevalence for males ranged between 88·44 % (95 % UI 80·29, 96·15) and 98·64 % (95 % UI 94·97, 100). In all categorisations, males had a significantly higher prevalence of high salt intake. Among females, the population with the lower economic status had a higher salt consumption than the participants with higher economic status by investigating the concentration index. CONCLUSIONS Findings of this study highlight the high salt intake as a prominent risk factor in all Iran regions, despite some variations in different scales. More suitable population-wide policies are warranted to handle this public health issue in Iran.
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Affiliation(s)
- Sina Azadnajafabad
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Narges Ebrahimi
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Esmaeil Mohammadi
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Erfan Ghasemi
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Sahar Saeedi Moghaddam
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Arya Aminorroaya
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Negar Rezaei
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali Ghanbari
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Masoud Masinaei
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
- Department of Epidemiology and Biostatistics, Tehran University of Medical Sciences, Tehran, Iran
| | - Sahar Mohammadi Fateh
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Rosa Haghshenas
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Fateme Gorgani
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ameneh Kazemi
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Arezou Dilmaghani-Marand
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Farshad Farzadfar
- Non-Communicable Diseases Research Center, Endocrinology and Metabolism Population Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
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Haghighat‐Kharazi S, Reza Kasaai M, Milani JM, Khajeh K. Antistaling properties of encapsulated maltogenic amylase in gluten-free bread. Food Sci Nutr 2020; 8:5888-5897. [PMID: 33282240 PMCID: PMC7684602 DOI: 10.1002/fsn3.1865] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 08/12/2020] [Accepted: 08/13/2020] [Indexed: 11/26/2022] Open
Abstract
Staling of bakery products especially gluten-free products is a challenge on the development of these products. For retarding staling of gluten-free bread, maltogenic amylase (MAase) at concentrations of 8.2, 45, and 82 mg/ml was encapsulated into beeswax (BW) at 1%, 2.5%, and 4% levels. Results showed the treatment with 8.2 mg/ml MAase and 2.5% beeswax had the highest encapsulation efficiency (42.04%) and chosen for subsequent experiments. The size of encapsulated particles was 362.70 nm and had a zeta potential of -15.35 mV. Surface morphology of encapsulated MAase was almost spherical with layered appearance. The free and encapsulated MAase with the activity of 5.2 µmol/min were used in gluten-free batter and breads, respectively. In the rheological tests, batters containing free and encapsulated MAase showed lower cross over point than control batter (without enzyme or wall material) (59 and 53 Hz, respectively). Encapsulated MAase contained bread had darker crust, whiter and softer crumb, and more aerated structure in comparison with free MAase loaded one. Both breads containing MAase as free or encapsulated had higher moisture content and water activity in crust and crumb than control bread. However, bread with free MAase had softer crumb after four days of storage, and bread with encapsulated MAase had higher sensorial acceptability than other breads after 2 and 4 days of storage.
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Affiliation(s)
- Sepideh Haghighat‐Kharazi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Mohammad Reza Kasaai
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversityMazandaranIran
| | - Khosro Khajeh
- Department of BiochemistryTarbiat Modares UniversityTehranIran
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ARSHAD N, AHMAD A, NADEEM M, AMIR RM, ARSHAD MS. Reporting the utilization and perspectives of different surface active agents for bread making. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.11619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Asif AHMAD
- PMAS-Arid Agriculture University, Pakistan; Ton Duc Thang University, Viet Nam; Ton Duc Thang University, Viet Nam
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9
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Haghighat‐Kharazi S, Kasaai MR, Milani JM, Khajeh K. Optimization of encapsulation of maltogenic amylase into a mixture of maltodextrin and beeswax and its application in gluten‐free bread. J Texture Stud 2020; 51:631-641. [DOI: 10.1111/jtxs.12516] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/05/2020] [Accepted: 02/06/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Sepideh Haghighat‐Kharazi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
| | - Mohammad Reza Kasaai
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources University Mazandaran Iran
| | - Khosro Khajeh
- Department of BiochemistryTarbiat Modares University Tehran Iran
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10
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Sato Y. Rheological properties of toasted bread using a modified American Association of Cereal Chemists method to determine compressive force values. Cereal Chem 2019. [DOI: 10.1002/cche.10212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yukinori Sato
- Laboratory of Food Materials Science and Engineering Faculty of Agriculture and Life Science Hirosaki University Hirosaki, Aomori Japan
- Laboratory of Food Materials Science and Engineering Graduate School of Agriculture and Life Science Hirosaki University Hirosaki, Aomori Japan
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11
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Haghighat-Kharazi S, Mohammadzadeh Milani J, Kasaai MR, Khajeh K. Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.076] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Development and Validation of a Recipe Method for Doughs. Foods 2018; 7:foods7100163. [PMID: 30279364 PMCID: PMC6210153 DOI: 10.3390/foods7100163] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 09/24/2018] [Accepted: 09/28/2018] [Indexed: 11/17/2022] Open
Abstract
Recipes have a great impact on consumers' behavior in the kitchen; building a recipe requires the understanding of the potential user. The objective of this study was to develop and evaluate different recipe styles for the preparation of doughs by understanding people's descriptions of these. Two qualitative studies were performed (43 wheat and 50 corn dough preparers). During interviews, participants described the preparation process of the doughs using the Think Aloud technique. Finished doughs were described as not sticky, soft, and pliable. Based on these descriptions, five recipes were created: not detailed, detailed, very detailed, paragraph-form, and 'with images'. Recipes were validated in two online surveys (total n = 600), where respondents evaluated the easiness, likeability, likelihood of using, helpfulness, and amount of information. Respondents considered the recipe with images as easier and more helpful. The very detailed recipe was considered more difficult, less helpful, and was liked less than the other recipes. Understanding and identifying the terms and techniques people use is a good way to communicate how to prepare a food product and can be used to develop and improve recipes. However, the format in which the recipe is presented is an important factor considered by users when following recipes.
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Rathnayake HA, Navaratne SB, Navaratne CM. Porous Crumb Structure of Leavened Baked Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:8187318. [PMID: 30155475 PMCID: PMC6098858 DOI: 10.1155/2018/8187318] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Accepted: 07/18/2018] [Indexed: 11/17/2022]
Abstract
Quality evaluation of the porous crumb structure of leavened baked goods, especially bread, has become a vast study area of which various research studies have been carried out up to date. Here is a brief review focusing on those studies with six main parts including porous crumb structure development, crumb cellular structure analysis, application of fractal dimension for evaluating crumb cellular structure, mechanical and sensorial properties of crumb structure, changes of porous crumb structure with staling, and modifications to obtain a well-developed porous crumb structure and retard staling. Development of the porous crumb structure mainly depends on dough ingredients and processing conditions. Hence, certain modifications for those factors (incorporating food hydrocolloids, emulsifiers, improvers, etc.) have been conducted by cereal sciences for obtaining well-developed porous crumb structure and retard staling. Several image analysis methods are available for analyzing microstructural features of porous crumb structure, which can directly affect the mechanical and sensorial properties of the final product. A product with a well-developed porous crumb structure may contain the property of higher gas retention capacity which results in a product with increased volume and reduced crumb hardness with appealing sensorial properties.
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Affiliation(s)
- H. A. Rathnayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - C. M. Navaratne
- Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Mapalana, Kamburupitiya, Sri Lanka
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Režek Jambrak A, Šimunek M, Djekic I. Total quality index of ultrasound-treated blueberry and cranberry juices and nectars. FOOD SCI TECHNOL INT 2018; 24:434-446. [PMID: 29562759 DOI: 10.1177/1082013218764962] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The influence of ultrasound in combination with elevated temperature (thermosonication) is important in inactivation effects on microorganisms. However, overall quality of these products can be deteriorated. The aim of this study was to examine the use of a single quality index in evaluating effects of ultrasound technology on quality characteristics of blueberry and cranberry juices and nectars. For the purpose of this study based on 10 quality parameters, two mathematical models for calculating a single total quality index have been introduced. Samples were treated according to the experimental design, with high power ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20 ℃, for thermosonication: 40 and 60 ℃ and amplitude: 60, 90 and 120 µm). Mathematical index of total quality index in order to evaluate total quality of ultrasound-treated juices and nectars was established. For cranberry juices, treatments '11' (amplitude 120 µm) and '16' (amplitude 60 µm) both for 9 min and the temperature of 20 ℃ were best scored for both models. Treatment '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃) for cranberry nectars was among the best for both models. Ultrasound treatments '6' of amplitude 120 µm, 3 min and the temperature of 20 ℃ and '11' same amplitude 120 µm and temperature, but 9 min were best scored blueberry juices for both models. Blueberry nectar had best total quality index for treatments '5' (amplitude 120 µm, 6 min treatment time and the sample temperature of 40 ℃) and '6' (amplitude 120 µm, 3 min treatment time and the sample temperature of 20 ℃).
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Affiliation(s)
- Anet Režek Jambrak
- 1 Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - Ilija Djekic
- 3 Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Republic of Serbia
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15
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Frauenlob J, Moriano ME, Innerkofler U, D'Amico S, Lucisano M, Schoenlechner R. Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Kokawa M, Maeda T, Morita A, Araki T, Yamada M, Takeya K, Sagara Y. The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.181] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mito Kokawa
- Faculty of Life and Environmental Sciences, University of Tsukuba
| | | | - Airi Morita
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Tetsuya Araki
- Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Masaharu Yamada
- Department of Applied Chemistry, Faculty of Engineering, Kogakuin University
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17
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Ghasemi-Varnamkhasti M, Lozano J. Electronic nose as an innovative measurement system for the quality assurance and control of bakery products: A review. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.eaef.2016.06.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Shin N, Park S, Lee S. Korean Standard Quality Excellence Index for strategic quality planning and improvement. TOTAL QUALITY MANAGEMENT & BUSINESS EXCELLENCE 2016. [DOI: 10.1080/14783363.2016.1187993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mazloomy Mahmoodabad SS, Tehrani H, Gholian-aval M, Gholami H, Nematy M. The effect of social class on the amount of salt intake in patients with hypertension. Blood Press 2016; 25:360-363. [DOI: 10.1080/08037051.2016.1179508] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Hadi Tehrani
- Department of Health Education & Health Promotion, Health Sciences Research Center, School of Health, Mashhad University of Medical Sciences (MUMS), Mashhad, Iran
| | - Mahdi Gholian-aval
- Department of Health Education & Health Promotion, Health Sciences Research Center, School of Health, Mashhad University of Medical Sciences (MUMS), Mashhad, Iran
| | - Hasan Gholami
- School of Nursing and Midwifery, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohsen Nematy
- Department of Nutrition School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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20
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LÓPEZ EP, JIMÉNEZ PL. Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0030] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Sato Y. A Modified American Association of Cereal Chemists Method for Compressive Force Value Determination of White Bread Crumb Firmness. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.443] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yukinori Sato
- Laboratory of Food Science and Technology, Department of Biotechnology and Environmental Chemistry, Faculty of Engineering, Kitami Institute of Technology
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22
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López EP, Goldner MC. Influence of storage time for the acceptability of bread formulated with lupine protein isolate and added brea gum. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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23
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Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1434-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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24
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Rostamian M, Milani JM, Maleki G. Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2014. [DOI: 10.1515/ijfe-2013-0004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.
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25
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Almeida EL, Steel CJ, Chang YK. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality. Crit Rev Food Sci Nutr 2014; 56:70-81. [DOI: 10.1080/10408398.2012.715603] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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Ahmad A, Arshad N, Ahmed Z, Bhatti MS, Zahoor T, Anjum N, Ahmad H, Afreen A. Perspective of surface active agents in baking industry: an overview. Crit Rev Food Sci Nutr 2014; 54:208-24. [PMID: 24188269 DOI: 10.1080/10408398.2011.579697] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.
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Affiliation(s)
- Asif Ahmad
- a Department of Food Technology , Pir Mehr Ali Shah Arid Agriculture University Rawalpindi , Rawalpindi , Pakistan
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Zhao Z, Gu H, Wang J, Sheng X, Yu H. Development and comparison of quantitative methods to evaluate the curd solidity of cauliflower. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.06.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Novotni D, Čukelj N, Smerdel B, Ćurić D. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12197] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dubravka Novotni
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6; 10000; Zagreb; Croatia
| | - Nikolina Čukelj
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6; 10000; Zagreb; Croatia
| | - Bojana Smerdel
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6; 10000; Zagreb; Croatia
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6; 10000; Zagreb; Croatia
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Hamada S, Suzuki K, Aoki N, Suzuki Y. Improvements in the qualities of gluten-free bread after using a protease obtained from Aspergillus oryzae. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2012.10.008] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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30
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Ronda F, Rivero P, Caballero PA, Quilez J. High insoluble fibre content increasesin vitrostarch digestibility in partially baked breads. Int J Food Sci Nutr 2012; 63:971-7. [DOI: 10.3109/09637486.2012.690025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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32
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Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus). Journal of Food Science and Technology 2012; 51:2038-45. [PMID: 25190861 DOI: 10.1007/s13197-012-0731-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2012] [Accepted: 05/08/2012] [Indexed: 10/28/2022]
Abstract
In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.
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33
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Matos ME, Rosell CM. Relationship between instrumental parameters and sensory characteristics in gluten-free breads. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1736-5] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Novotni D, Čukelj N, Smerdel B, Bituh M, Dujmić F, Ćurić D. Glycemic index and firming kinetics of partially baked frozen gluten-free bread with sourdough. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.10.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chueamchaitrakun P, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Kasemsamran S, Prinyawiwatkul W. Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02757.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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37
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Le-bail A, dessev T, Leray D, Lucas T, Mariani S, Mottollese G, Jury V. Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.03.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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38
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39
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Altamirano-Fortoul R, Rosell CM. Physico-chemical changes in breads from bake off technologies during storage. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.04.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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Novotni D, Ćurić D, Galić K, Škevin D, Neđeral S, Kraljić K, Gabrić D, Ježek D. Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.11.020] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. J Food Sci 2011; 75:S333-9. [PMID: 20722957 DOI: 10.1111/j.1750-3841.2010.01684.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.
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Mercurio MD, Dambergs RG, Cozzolino D, Herderich MJ, Smith PA. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:12313-12319. [PMID: 21047137 DOI: 10.1021/jf103230b] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Measuring chemical composition is a common approach to support decisions about allocating foods and beverages to grades related to market value. Red wine is a particularly complex beverage, and multiple compositional attributes are needed to account for its sensory properties, including measurement of key phenolic components such as anthocyanins, total phenolics, and tannin, which are related to color and astringency. Color has been shown to relate positively to red wine grade; however, little research has been presented that explores the relationship between astringency-related components such as total phenolic or tannin concentration and wine grade. The aim of this research has been to investigate the relationship between the wine grade allocations of commercial wineries and total phenolic and tannin concentrations, respectively, in Australian Shiraz and Cabernet Sauvignon wines. Total phenolic and tannin concentrations were determined using the methyl cellulose precipitable (MCP) tannin assay and then compared to wine grade allocations made by winemaker panels during the companies' postvintage allocation process. Data were collected from wines produced by one Australian wine company over the 2005, 2006, and 2007 vintages and by a further two companies in 2007 (total wines = 1643). Statistical analysis revealed a positive trend toward higher wine grade allocation and wines that had higher concentrations of both total phenolics and tannin, respectively. This research demonstrates that for these companies, in general, Cabernet Sauvignon and Shiraz wines allocated to higher market value grades have higher total phenolics and higher tannin concentrations and suggests that these compositional parameters should be considered in the development of future multiparameter decision support systems for relevant commercial red wine grading processes. In addition, both tannin and total phenolics would ideally be included because although, in general, a positive relationship exists between the two parameters, this relationship does not hold for all wine styles.
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Affiliation(s)
- Meagan D Mercurio
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
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Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N. Glycemic index and phenolics of partially-baked frozen bread with sourdough. Int J Food Sci Nutr 2010; 62:26-33. [PMID: 20715901 DOI: 10.3109/09637486.2010.506432] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.
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Affiliation(s)
- Dubravka Novotni
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
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JENSEN SIDSEL, OESTDAL HENRIK, THYBO ANETTEK. SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGE. J SENS STUD 2010. [DOI: 10.1111/j.1745-459x.2009.00254.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Baiano A, Romaniello R, Lamacchia C, Notte EL. Physical and mechanical properties of bread loaves produced by incorporation of two types of toasted durum wheat flour. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.04.029] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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