Concepedia

Modified Bread Products

Modified Bread Products is a food science construct denoting a category of edible grain-based food items that have been systematically altered in texture and consistency to meet specific dysphagia management standards, distinguishing it from conventional bread by its modified rheological and masticatory properties.

68

Publications

2.5K

Citations

267

Authors

118

Institutions

Publications per year

2017–2026

26

Parents

Publications

68

Recent advances in application of modified starches for breadmaking

Megumi Miyazaki, Pham Van Hung, Tomoko Maeda et al. · Trends in Food Science & Technology · 2006 · 224 citations

, , +13

Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy

Delwen Samuel · Science · 1996 · 173 citations

, , +16

Rheological and baking characteristics of batter and bread prepared from pregelatinised cassava starch and sorghum and modified using microbial transglutaminase

Calvin Onyango, Christopher Mutungi, Günter Unbehend et al. · Journal of Food Engineering · 2009 · 144 citations

, , +12

Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality

Irene A. Rubel, Ethel E. Pérez, Guillermo D. Manrique et al. · Food Structure · 2014 · 126 citations · Full text

, , +13

Risk/benefit considerations of a new formulation of wheat-based biscuit supplemented with different amounts of chia flour

Marta Mesías, Francisca Holgado, Gloria Márquez‐Ruiz et al. · LWT · 2016 · 100 citations

, , +14

1–5 of 68

Authors

267

  1. LS
    Luca Settanni

    University of Palermo, Italy

    2 publications · 57 citations

    2

    h-index

  2. GU
    Günter Unbehend

    Max Rubner Institut, Germany

    2 publications · 193 citations

    2

    h-index

  3. SM
    Serena Muccilli

    University of Catania, Italy

    2 publications · 66 citations

    2

    h-index

  4. TM
    Tomoko Maeda

    Osaka Prefecture University, Japan

    2 publications · 251 citations

    2

    h-index

  5. AS
    Alfio Spina

    University of Catania, Italy

    2 publications · 66 citations

    2

    h-index

1–5 of 267

Institutions

118

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    4 h-index

    10 publications

    308 citations

  2. King's College London

    London, United Kingdom

    3 h-index

    9 publications

    412 citations

  3. University of Palermo

    Palermo, Italy

    3 h-index

    21 publications

    607 citations

  4. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    3 h-index

    7 publications

    458 citations

  5. University of Manitoba

    Winnipeg, Canada

    2 h-index

    8 publications

    216 citations

  6. KU Leuven

    Leuven, Belgium

    2 h-index

    6 publications

    174 citations

  7. University of Bari Aldo Moro

    Bari, Italy

    2 h-index

    2 publications

    42 citations

  8. Technische Universität Dresden

    Dresden, Germany

    2 h-index

    2 publications

    193 citations

1–8 of 118

Venues

  1. Food Chemistry

    6 publications · 218 citations

    6

    h-index

  2. Journal of Cereal Science

    4 publications · 77 citations

    4

    h-index

  3. LWT

    4 publications · 180 citations

    4

    h-index

  4. Journal of Food Science and Technology

    3 publications · 73 citations

    3

    h-index

  5. European Food Research and Technology

    3 publications · 70 citations

    3

    h-index

1–5