Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Qiong Wang, Li Yin, Fusheng Sun et al. · Food Research International · 2014 · 172 citations

Agriculture, Biochemistry, Food Science +15

Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan

S. Y. Sim, A. A. Noor Aziah, Lai‐Hoong Cheng · Food Hydrocolloids · 2010 · 114 citations

Agriculture, Food Science, Cereal Science +13

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

Hye Min Han, Bong Kyung Koh · Journal of the Science of Food and Agriculture · 2011 · 112 citations

Agriculture, Biochemistry, Food Science +17

Molecular characterization of water-extractable arabinoxylan from wheat bran and its effect on the heat-induced polymerization of gluten and steamed bread quality

Pei Wang, Cuidan Hou, Xiaohui Zhao et al. · Food Hydrocolloids · 2018 · 111 citations

Agriculture, Food Science, Cereal Science +14

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

Jhong‐Tai Fu, Yung‐Ho Chang, Sy‐Yu Shiau · LWT · 2014 · 98 citations

Agriculture, Food Science, Cereal Science +11