Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

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 · 684 citations

Bread Quality, Wheat Dough Performance, Agricultural Economics +3

Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

M. L. Sudha, R. Vetrimani, K. Leelavathi · Food Chemistry · 2006 · 550 citations

Biscuit Quality, Food Structure, Rheology +4

Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough

Z. Gan, Peter R. Ellis, J.D. Schofield · Journal of Cereal Science · 1995 · 334 citations

Wheat Bread Dough

HPLC Method for Determination of inositol Tri‐, Tetra‐, Penta‐, and Hexaphosphates in Foods and Intestinal Contents

A.-S. Sandberg, R. AHDERINNE · Journal of Food Science · 1986 · 323 citations

Hplc Method, Nutrition, Intestinal Contents +17

Fiber in breadmaking--effects on functional properties.

Y. Pomeranz, Shogren, K. F. Finney et al. · 1977 · 254 citations

Food Chemistry, Functional Properties, Agricultural Economics +2