Impact of different beer yeasts on wheat dough and bread quality parameters

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Hans Goesaert, Kristof Brijs, W. S. Veraverbeke et al. · Trends in Food Science & Technology · 2005 · 1K citations

Agriculture, Food Science, Nutritional Sciences +11

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 408 citations

Agriculture, Biochemistry, Food Science +14

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan et al. · Journal of Cereal Science · 2006 · 346 citations

Agriculture, Food Science, Microbiology +14

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Anna-Sophie Hager, Anika Wolter, Mariko Czerny et al. · European Food Research and Technology · 2012 · 269 citations

Agriculture, Food Science, Cereal Science +16

Bread technology and sourdough technology

Pieter Decock, Stefan Cappelle · Trends in Food Science & Technology · 2005 · 225 citations

Agriculture, Food Science, Cereal Science +13