Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread

Crystallization behavior of amylose-V complexes: Structure-property relationships

Costas G. Βiliaderis, Grant Galloway · Carbohydrate Research · 1989 · 316 citations

Crystal Structure, Amylose-v Complexes, Protein X-ray Crystallography +5

STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION

Ton van Vliet, A.M. Janssen, A.H. Bloksma et al. · Journal of Texture Studies · 1992 · 218 citations · Full text

Materials Science, Wheat Flour Doughs, Engineering +15

Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus

Amita Shah, Ravi K. Shah, Datta Madamwar · Bioresource Technology · 2005 · 180 citations

Whole Wheat Bread, Food Fermentation, Aspergillus Foetidus +3

Effect of extruded wheat bran on dough rheology and bread quality

Manuel Gómez, Sara Jiménez, Elena Ruiz et al. · LWT · 2011 · 175 citations

Bread Quality, Extruded Wheat Bran, Food Engineering +3

Refined Molecular Structure of Pig Pancreatic α-Amylase at 2·1 Å Resolution

Steven B. Larson, Aaron Greenwood, Duilio Cascio et al. · Journal of Molecular Biology · 1994 · 163 citations · Full text