Dextran produced in situ as a tool to improve the quality of wheat-faba bean composite bread

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 847 citations

Rheology, Rheological Property, Dough Rheology +1

Rheology and the breadmaking process

B.J. Dobraszczyk, Marco P. Morgenstern · Journal of Cereal Science · 2003 · 586 citations

Rheological Property, Rheology, Rheology Control +2

Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 469 citations

Pharmacology, Polysaccharide, Different Hydrocolloids

Homopolysaccharides from lactic acid bacteria

Pierre Monsan, Sophie Bozonnet, Cécile Albenne et al. · International Dairy Journal · 2001 · 331 citations

Lactic Acid Bacteria, Bacteriology, Microbiology +1

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

Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen et al. · LWT · 2005 · 261 citations

Food Fermentation, Bioenergy, In Vitro Fermentation +4