Concepedia

Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure

Al‐Farga Ammar, Azhari Siddeeg, Faisal M. Aqlan, Saad M. Howladar, Mohammed Y. Refai, Mohamed Afifi, Haytham A. Ali, Dina Hajjar, Mohamed G.M. Sulamain, Moses Vernonxious Madalitso Chamba,

International Journal of Biological Macromolecules · 2020 · 27 citations · 29 references

DOI

Concepts

References

29

Influence of hydrocolloids on dough rheology and bread quality

Cristina M. Rosell, J. A. Rojas, C. Benedito de Barber · Food Hydrocolloids · 2001 · 856 citations

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Different hydrocolloids as bread improvers and antistaling agents

Abél Guarda, Cristina M. Rosell, Carmen Benedito et al. · Food Hydrocolloids · 2003 · 473 citations

, , +10

Pasting properties of different wheat flour-hydrocolloid systems

J. A. Rojas, Cristina M. Rosell, C. Benedito de Barber · Food Hydrocolloids · 1999 · 325 citations

, , +12

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Yadahally N. Sreerama, Vadakkoot B. Sashikala, Vishwas M. Pratape et al. · Food Chemistry · 2011 · 325 citations

, , +14

Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes

Susanna Hug-Iten, Felix Escher, Béatrice Conde‐Petit · Cereal Chemistry · 2003 · 236 citations

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