Crust and crumb characteristics of gluten free breads

Effect of native lipids, shortening, and bread moisture on bread firming

D. E. Rogers, Kathleen Zeleznak, Chao‐Sung Lai et al. · 1988 · 169 citations

Agriculture, Biochemistry, Food Science +14

Studies on bread staling. 1. The role of starch.

T. J. Sohoch, Dexter French · 1947 · 132 citations

Agriculture, Biochemistry, Food Science +12

Influence of Additives and Mixing Time on Crumb Grain Characteristics of Wheat Bread

P. Crowley, H. Grau, Elke K. Arendt · Cereal Chemistry · 2000 · 110 citations

Agriculture, Food Science, Cereal Science +8

Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough

S. Kenny, K. Wehrle, Mark A.E. Auty et al. · Cereal Chemistry · 2001 · 96 citations

Agriculture, Dairy Science, Food Science +17

Formulation of gluten-free pocket-type flat breads : optimization of methylcellulose, gum arabic, and egg albumen levels by response surface morphology

Imad Toufeili, Shawky M. Dagher, Sossy Shadarevian et al. · 1994 · 80 citations

Agriculture, Food Science, Cereal Science +11