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For: Cappelli A, Cini E, Guerrini L, Masella P, Angeloni G, Parenti A. Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.09.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Number Cited by Other Article(s)
1
Škrobot D, Maravić N, Hadnađev M, Dapčević-Hadnađev T, Pestorić M, Tomić J. Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality. Foods 2025;14:613. [PMID: 40002057 PMCID: PMC11854415 DOI: 10.3390/foods14040613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2024] [Revised: 02/05/2025] [Accepted: 02/07/2025] [Indexed: 02/27/2025]  Open
2
Quinte L, Valderrama I, Best I. Evaluation of the Effect of Improvers: Psyllium and Xanthan Gum in Bread Loaf with Partial Replacement of Quinoa Flour. Foods 2025;14:418. [PMID: 39942010 PMCID: PMC11816893 DOI: 10.3390/foods14030418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2024] [Revised: 01/23/2025] [Accepted: 01/23/2025] [Indexed: 02/16/2025]  Open
3
Hernández-López I, Alamprese C, Cappa C, Prieto-Santiago V, Abadias M, Aguiló-Aguayo I. Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength. Foods 2023;12:3724. [PMID: 37893617 PMCID: PMC10606029 DOI: 10.3390/foods12203724] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023]  Open
4
Delarca Ruiz F, Aleman RS, Kazemzadeh Pournaki S, Sarmiento Madrid M, Muela A, Mendoza Y, Marcia Fuentes J, Prinyawiwatkul W, King JM. Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour. Foods 2023;12:foods12112132. [PMID: 37297377 DOI: 10.3390/foods12112132] [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: 05/03/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023]  Open
5
Sun X, Wu S, Koksel F, Xie M, Fang Y. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
6
Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023;163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
7
Dapčević-Hadnađev T, Tomić J, Škrobot D, Šarić B, Hadnađev M. Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours. DISCOVER FOOD 2022. [PMCID: PMC8890466 DOI: 10.1007/s44187-022-00012-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
8
Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
9
Sun X, Ma L, Zhong X, Liang J. Potential of raw and fermented maize gluten feed in bread making: Assess of dough rheological properties and bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113482] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
10
Cappelli A, Bini A, Cini E. The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato). Foods 2022;11:foods11020209. [PMID: 35053941 PMCID: PMC8775110 DOI: 10.3390/foods11020209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 11/16/2022]  Open
11
Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties. Molecules 2021;26:molecules26227033. [PMID: 34834126 PMCID: PMC8623549 DOI: 10.3390/molecules26227033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/06/2021] [Accepted: 11/19/2021] [Indexed: 11/17/2022]  Open
12
Pan J, Lv Y, Jiang Y, Zhang H, Zhu Y, Zhang S, Han J. Effect of catechins on the quality properties of wheat flour and bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15381] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
13
Coţovanu I, Ungureanu-Iuga M, Mironeasa S. Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production. PLANTS 2021;10:plants10102150. [PMID: 34685960 PMCID: PMC8540254 DOI: 10.3390/plants10102150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 09/28/2021] [Accepted: 10/07/2021] [Indexed: 11/28/2022]
14
Jødal AS, Larsen KL. Alveograph characterization of industrial samples of Danish pastry dough. Cereal Chem 2021. [DOI: 10.1002/cche.10479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
15
Hadnađev M, Tomić J, Škrobot D, Dapčević‐Hadnađev T. Rheological behavior of emmer, spelt and khorasan flours. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
16
Coțovanu I, Mironeasa S. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features. Foods 2021;10:foods10071539. [PMID: 34359409 PMCID: PMC8306832 DOI: 10.3390/foods10071539] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 12/20/2022]  Open
17
The effect of gradual flour addition during kneading on wholewheat dough properties and bread quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111564] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
18
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review. Food Chem 2021;360:130038. [PMID: 34020364 DOI: 10.1016/j.foodchem.2021.130038] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 05/06/2021] [Accepted: 05/06/2021] [Indexed: 12/11/2022]
19
Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03740-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
20
Reinvigorating Modern Breadmaking Based on Ancient Practices and Plant Ingredients, with Implementation of a Physicochemical Approach. Foods 2021;10:foods10040789. [PMID: 33916902 PMCID: PMC8067625 DOI: 10.3390/foods10040789] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 03/26/2021] [Accepted: 04/05/2021] [Indexed: 11/17/2022]  Open
21
Investigation of the relationships between the alveograph parameters. Sci Rep 2021;11:5349. [PMID: 33674707 PMCID: PMC7935897 DOI: 10.1038/s41598-021-84959-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 02/23/2021] [Indexed: 11/26/2022]  Open
22
Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality. SUSTAINABILITY 2021. [DOI: 10.3390/su13052608] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
23
Dong Y, Karboune S. A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes. Compr Rev Food Sci Food Saf 2021;20:1937-1981. [DOI: 10.1111/1541-4337.12717] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/30/2020] [Accepted: 01/07/2021] [Indexed: 12/22/2022]
24
Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020;2020:8867402. [PMID: 33457400 PMCID: PMC7787796 DOI: 10.1155/2020/8867402] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 11/30/2020] [Accepted: 12/08/2020] [Indexed: 11/18/2022]
25
Cappelli A, Mugnaini M, Cini E. Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110067] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
26
Boruczkowska H, Boruczkowski T, Figurska-Ciura D, Drożdż W. Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies. Open Life Sci 2020;15:735-741. [PMID: 33817261 PMCID: PMC7747520 DOI: 10.1515/biol-2020-0093] [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: 07/07/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/15/2022]  Open
27
Cappelli A, Bettaccini L, Cini E. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
28
A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186559] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
29
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content. Food Chem 2020;338:128120. [PMID: 33091998 DOI: 10.1016/j.foodchem.2020.128120] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/06/2020] [Accepted: 09/13/2020] [Indexed: 01/30/2023]
30
Neural Modeling of the Distribution of Protein, Water and Gluten in Wheat Grains during Storage. SUSTAINABILITY 2020. [DOI: 10.3390/su12125050] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
31
Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10114039] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
32
Parenti O, Guerrini L, Zanoni B. Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
33
Farbo MG, Fadda C, Marceddu S, Conte P, Del Caro A, Piga A. Improving the quality of dough obtained with old durum wheat using hydrocolloids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105467] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
34
Cappelli A, Cini E. Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions? Trends Food Sci Technol 2020;99:566-567. [PMID: 32288230 PMCID: PMC7138154 DOI: 10.1016/j.tifs.2020.03.041] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Accepted: 03/29/2020] [Indexed: 11/25/2022]
35
Parenti O, Guerrini L, Cavallini B, Baldi F, Zanoni B. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108980] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
36
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
37
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10020233] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
38
Cappelli A, Oliva N, Bonaccorsi G, Lorini C, Cini E. Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio molitor): Novel food or potential improvers for wheat flour? Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108867] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
39
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102879] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
40
Improving whole wheat dough tenacity and extensibility: A new kneading process. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102852] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
41
Parenti O, Guerrini L, Canuti V, Angeloni G, Masella P, Zanoni B. The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.066] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
42
Guerrini L, Parenti O, Angeloni G, Zanoni B. The bread making process of ancient wheat: A semi-structured interview to bakers. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.02.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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