Effect of Millet flour addition on dough rheology, chapati quality, and moisture distribution

Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

Elin Hallén, Şenol İbanoğlu, Paul Ainsworth · Journal of Food Engineering · 2003 · 252 citations

Agriculture, Food Science, Food Engineering +9

Assignments of Proton Populations in Dough and Bread Using NMR Relaxometry of Starch, Gluten, and Flour Model Systems

Geertrui M. Bosmans, Bert Lagrain, Lomme J. Deleu et al. · Journal of Agricultural and Food Chemistry · 2012 · 234 citations

Agriculture, Biochemistry, Food Science +17

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo Peng, Youqian Li, Shiyong Ding et al. · Food Chemistry · 2017 · 209 citations

Agriculture, Food Science, Cereal Science +13

Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet ( Pennisetum glaucum ) flour

Janet Adeyinka Adebiyi, Adewale Olusegun Obadina, Oluwafemi Ayodeji Adebo et al. · Food Chemistry · 2017 · 176 citations

Agriculture, Food Science, Nutritional Sciences +10

Rheological and textural properties of gluten-free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours

Orissa Charlène Monthe, Lidwine Grosmaire, Richard Marcel Nguimbou et al. · LWT · 2018 · 101 citations

Agriculture, Food Science, Food Processing +14