The effects of dietary fibre addition on the quality of common cereal products
M Foschia, D Peressini, A Sensidoni… - Journal of cereal …, 2013 - Elsevier
Cereal products are consumed daily by the majority of the population. Popular belief is that
these cereal products, rich in carbohydrates, produce a high glycaemic response and may …
these cereal products, rich in carbohydrates, produce a high glycaemic response and may …
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough …
Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes
YN Dong, S Karboune - … Reviews in Food Science and Food …, 2021 - Wiley Online Library
The unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …
constant interests in optimizing its postproduction quality and extending its shelf life, which is …
Bread staling: Updating the view
C Fadda, AM Sanguinetti, A Del Caro… - … Reviews in Food …, 2014 - Wiley Online Library
Staling of bread is cause of significant product waste in the world. We reviewed the literature
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …
of the last 10 y with the aim to give an up‐to‐date overview on processing/storage …
How to impact gluten protein network formation during wheat flour dough making
N Ooms, JA Delcour - Current opinion in food science, 2019 - Elsevier
Highlights•Processing steps influencing gluten protein network development and structure
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …
are discussed.•The influence of some typical wheat flour dough ingredients on gluten …
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
The present study investigates the effects of α-amylase (6 and 10 ppm), xylanase (70 and
120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The …
120 ppm) and cellulase (35 and 60 ppm) on the rheological properties of bread dough. The …
Biocatalysis by transglutaminases: a review of biotechnological applications
MP Savoca, E Tonoli, AG Atobatele, EAM Verderio - Micromachines, 2018 - mdpi.com
The biocatalytic activity of transglutaminases (TGs) leads to the synthesis of new covalent
isopeptide bonds (crosslinks) between peptide-bound glutamine and lysine residues, but …
isopeptide bonds (crosslinks) between peptide-bound glutamine and lysine residues, but …
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking–A review
During breadmaking, a continuous protein network is formed which confers visco-elasticity
to dough. The properties of this protein network are highly dependent on the characteristics …
to dough. The properties of this protein network are highly dependent on the characteristics …
Role of enzymes for improvement in gluten-free foxtail millet bread: It's effect on quality, textural, rheological and pasting properties
S Sarabhai, T Tamilselvan, P Prabhasankar - Lwt, 2021 - Elsevier
Bread preparation using foxtail millet flour is very challenging as it lacks gluten but enzyme
addition showed to be effective in improving its quality. In this study, influence of enzymes …
addition showed to be effective in improving its quality. In this study, influence of enzymes …