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Journal of Cereal Science, ISSN 0733-5210, 2010, Volume 52, Issue 1, pp. 59 - 64
The nature of the adverse effects of wheat bran fractions on bread-making quality was studied. Two fractions of bran, representing different tissue layers and... 
Dietary fibre | Bread quality | Gluten | Wheat bran | PHYTATE | BROWN BREAD | FOOD SCIENCE & TECHNOLOGY | PHENOLIC-ACID | WATER UNEXTRACTABLE SOLIDS | LAYERS | LOAF VOLUME | GRAIN | PENTOSANS | BREADMAKING | Wheat | Quality management | water unextractable solids | brown bread | breadmaking | layers | loaf volume | phenolic-acid | grain | phytate | pentosans
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 03/2012, Volume 36, Issue 1, pp. 196 - 202
► Effects of chickpea flour on dough properties and bread quality was tested. ► Substitution of 10, 20 and 30% wheat flour with chickpea flour was done. ►... 
Dough rheological properties | Wheat and chickpea flour | Bread quality | Sensory evaluation | BAKING | AGRONOMY | PROTEIN | FIBER | AGRICULTURAL ENGINEERING | PRODUCTS | COWPEA | BEAN FLOUR | LUPIN | LEGUMES | BREADMAKING | Universities and colleges | Absorption
Journal Article
Crop Science, ISSN 0011-183X, 2017, Volume 57, Issue 3, pp. 1485 - 1494
Durum wheat (Triticum turgidum ssp. durum) is considered unsuitable for the majority of commercial bread production because of its weaker gluten strength,... 
GLUTENIN SUBUNIT COMPOSITION | PASTA COOKING QUALITY | MOLECULAR-GENETICS | AGRONOMY | SOLVENT RETENTION CAPACITY | STATISTICAL CORRELATIONS | MAKING QUALITY | GRAIN-PROTEIN COMPOSITION | FLOUR | BREADMAKING QUALITY | TRITICUM-AESTIVUM
Journal Article
Field Crops Research, ISSN 0378-4290, 02/2016, Volume 186, pp. 157 - 165
Durum wheat accounts for more than 50% of the total wheat-growing area in the Mediterranean region, where is used for the preparation of diverse food products,... 
Drought stress | Durum wheat | Bread-making | Processing quality | Heat stress | Pasta-making | AGRONOMY | BAKING QUALITY | ENVIRONMENT | ZINC | SEMOLINAS | GENOTYPES | GRAIN | BREADMAKING QUALITY | GLUTENIN SUBUNIT COMPOSITIONS | DOUGH PROPERTIES | PROTEIN-COMPOSITION | Wheat | Droughts | Pasta products | Analysis | Zinc in the body | Gluten | Quality management
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 79, Issue 3, pp. 1033 - 1047
The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations based on rice flour, corn starch, and sodium caseinate... 
Gluten-free | Dough rheology | Bread quality | Hydrocolloids | BETA-GLUCANS | RICE FLOUR | hydrocolloids | VISCOELASTIC PROPERTIES | FOOD SCIENCE & TECHNOLOGY | RESPONSE-SURFACE METHODOLOGY | CREEP-RECOVERY | MOLECULAR-SIZE | dough rheology | gluten-free | ENGINEERING, CHEMICAL | bread quality | WHEAT-FLOUR DOUGHS | DURUM-WHEAT | CRUMB CHARACTERISTICS | BREADMAKING | Pectin | Porosity | Analysis | Bread
Journal Article
Journal Article
Cereal Chemistry, ISSN 0009-0352, 07/2018, Volume 95, Issue 4, pp. 575 - 583
Background and objectivesNear-isogenic lines (NILs) of three Chinese winter wheat varieties were used to explore quality differences between subunits 5+10 and... 
HMW‐GS | near‐isogenic line | quality property | bread making | common wheat | near-isogenic line | HMW-GS | FOOD SCIENCE & TECHNOLOGY | DOUGH | VARIETIES | LOCI | FUNCTIONAL-PROPERTIES | ALLELIC VARIATION | GLU-A1 | STORAGE PROTEINS | BREAD-MAKING QUALITY | FLOUR | BREADMAKING QUALITY | CHEMISTRY, APPLIED
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2017, Volume 76, pp. 229 - 235
The quality of common wheat is largely influenced by the composition of its storage proteins. The currently presented research explores factors influencing... 
Liquid chromatography | Gluten | Mass spectrometry | Wheat quality | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | DOUGH | MOLECULAR-WEIGHT SUBUNITS | CHINESE STEAMED BREAD | MIXING PROPERTIES | FUNCTIONALITY | FLOUR | DIVERSITY | PROTEIN-COMPOSITION | BREADMAKING | Analysis
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2016, Volume 70, pp. 123 - 131
In the 1940s, research by Baker established fundamental aspects of the breadmaking process while Finney showed that differences of quality resided in the... 
Gas bubble stability | Dough development | Genetics of wheat proteins | Breadmaking | GAS CELL STABILIZATION | LIPID-CONTENT | FOOD SCIENCE & TECHNOLOGY | BAKING QUALITY | GLUTENIN SUBUNIT COMPOSITION | ALLELIC VARIATION | BREAD-MAKING QUALITY | INHERENT VARIATIONS | WHEAT-PROTEIN COMPONENTS | BIOCHEMICAL BASIS | SIZE DISTRIBUTION | Gluten
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2012, Volume 55, Issue 1, pp. 22 - 30
The growing interest in the benefits of wholegrain products has resulted in the development of baked products incorporating less utilised and ancient grains... 
Sour dough | Enzymes | Teff (Eragrostis tef) | Breadmaking technology | BAKING | BRAN | GLUCOSE-OXIDASE | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | RHEOLOGY | ZUCC. TROTTER STARCH | WHEAT-FLOUR | SHELF-LIFE | GRAIN | IMPROVEMENT | Antioxidants | Oxidases | Quinoa | Amylases | Biological products | Glucose | Dextrose | Quality management | Bread
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2011, Volume 54, Issue 3, pp. 266 - 279
Lipids exhibit important functional properties in bread making, although they are present in lower levels than starch or protein. They originate from flour, in... 
Bread making | Shortening lipids | Surfactants (emulsifiers) | Wheat flour endogenous lipids | VARYING BAKING QUALITY | RHEOLOGICAL PROPERTIES | GAS CELL STABILIZATION | FOOD SCIENCE & TECHNOLOGY | MIXING TIME | NONPOLAR LIPIDS | FUNCTIONAL-PROPERTIES | WHEAT-FLOUR DOUGHS | LOAF VOLUME | BREADMAKING QUALITY | WHITE PAN BREAD | Glycerin | Glycerol | Lipids | Surface active agents | Gluten | Bread
Journal Article