Effect of fungal α-amylase on the dough properties and bread quality of wheat flour substituted with polished flours

Effect of Cyclodextrinase on Dough Rheology and Bread Quality from Rice Flour

Hardeep Singh Gujral, Ignacio Guardiola, José Vicente Carbonell et al. · Journal of Agricultural and Food Chemistry · 2003 · 205 citations

Agriculture, Biochemistry, Food Science +15

Staling of white pan bread: Fundamental causes∗

K. Kulp, J. G. Ponte, B.L. D'Appolonia · C R C Critical Reviews in Food Science and Nutrition · 1981 · 180 citations

Agriculture, Biochemistry, Food Science +16

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours

Naofumi Morita, Tomoko Maeda, Megumi Miyazaki et al. · Cereal Chemistry · 2002 · 166 citations

Agriculture, Food Science, Nutritional Sciences +17

Effect of the outer bran layers on the loaf volume of wheat bread

Z. Gan, T. Galliard, Peter R. Ellis et al. · Journal of Cereal Science · 1992 · 162 citations

Agriculture, Food Science, Nutrition +11

Chemical composition of kernel structures.

Y. Pomeranz · 1988 · 146 citations

Natural Sciences, Chemistry, Physical Chemistry +8