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Bou-Orm R, Jury V, Boillereaux L, Le-Bail A. Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1931299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Arte E, Katina K, Holopainen-Mantila U, Nordlund E. Effect of Hydrolyzing Enzymes on Wheat Bran Cell Wall Integrity and Protein Solubility. Cereal Chem 2016. [DOI: 10.1094/cchem-03-15-0060-r] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Elisa Arte
- University of Helsinki, Department of Food and Environmental Sciences, P.O. Box 27, Fin-00014, Finland
| | - Kati Katina
- University of Helsinki, Department of Food and Environmental Sciences, P.O. Box 27, Fin-00014, Finland
| | | | - Emilia Nordlund
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland
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Alaunyte I, Stojceska V, Plunkett A, Ainsworth P, Derbyshire E. Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2011.09.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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KEFALAS PETROS, KOTZAMANIDIS SAVAS, SABANIS DIMITRIOS, YUPSANI ANASTASIA, KEFALA LIDAAIKATERINI, KOKKALIS ATHANASIOS, YUPSANIS TRAIANOS. BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00267.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K. Effects of sourdough and enzymes on staling of high-fibre wheat bread. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.03.013] [Citation(s) in RCA: 115] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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