The use of potato fibre to improve bread physico-chemical properties during storage

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 742 citations

Agriculture, Biochemistry, Food Science +15

Effect of the addition of different fibres on wheat dough performance and bread quality

Jinshui Wang, Cristina M. Rosell, C. Benedito de Barber · Food Chemistry · 2002 · 695 citations

Agriculture, Food Science, Cereal Science +13

Effect of dietary fibre on dough rheology and bread quality

Manuel Gómez, Felicidad Ronda, Carlos A. Blanco et al. · European Food Research and Technology · 2003 · 437 citations

Agriculture, Food Science, Nutritional Sciences +16

Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse

Arpathsra Sangnark, Athapol Noomhorm · Food Chemistry · 2002 · 296 citations

Agriculture, Food Science, Nutritional Sciences +13

Effects of sourdough and enzymes on staling of high-fibre wheat bread

Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen et al. · LWT · 2005 · 265 citations

Agriculture, Biochemistry, Food Science +12