Concepedia

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, Meinolf Georg Lindhauer

Journal of Food Engineering · 2009 · 144 citations · 23 references

Concepts

AgricultureBiochemistryFood ScienceFood EngineeringFood RheologyRheologyFood FermentationPlant Cell Wall PolysaccharidesPolysaccharide PropertiesStarch ChemistryBreadmaking QualityFood Gelation By TransglutaminaseMicrobial Transglutaminase Effects On YieldModified Bread ProductsStarch Gel Rheology

References

23

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 968 citations

Agriculture, Food Science, Food Engineering +13

Methods for the study of starch retrogradation

A.A. Karim · Food Chemistry · 2000 · 911 citations

Agriculture, Biochemistry, Food Science +7

Recent advances in the formulation of gluten-free cereal-based products

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Trends in Food Science & Technology · 2003 · 751 citations

Agriculture, Food Science, Cereal Science +13

Protein–protein crosslinking in food: methods, consequences, applications

Juliet A. Gerrard · Trends in Food Science & Technology · 2002 · 398 citations

Agriculture, Biochemistry, Food Science +12

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

Michelle Moore, Meike Heinbockel, Peter Dockery et al. · Cereal Chemistry · 2006 · 301 citations

Agriculture, Biochemistry, Food Science +17