Concepedia

Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti

Donatella Peressini, Alessandro Cavarape, Margaret A. Brennan, Jingrong Gao, Charles S. Brennan

Food Hydrocolloids · 2019 · 52 citations · 42 references

DOI

Concepts

References

42

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 · 695 citations

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Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Carmen M. Tudorica, Víctor Kuri, Charles S. Brennan · Journal of Agricultural and Food Chemistry · 2001 · 516 citations

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The potential use of cereal (1→3,1→4)-β-d-glucans as functional food ingredients

Charles S. Brennan, Louise J. Cleary · Journal of Cereal Science · 2005 · 510 citations

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Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load

Peter J. Wood, Jan T. Braaten, Fraser W. Scott et al. · British Journal Of Nutrition · 1994 · 374 citations · Full text

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Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

Donatella Peressini, Alessandro Sensidoni · Journal of Cereal Science · 2008 · 353 citations

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