Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread-Reference-Cited by-同舟云学术

Influence of germination on bread-making behaviors, functional and shelf-life properties, and overall quality of highland barley bread

Published:2022-04 Issue: Volume:159 Page:113200
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Al-Ansi Waleed^ORCID,Zhang Ying,Alkawry Talal Abdulrazzak Ali,Al-Adeeb Abduqader,Mahdi Amer Ali,Al-Maqtari Qais Ali,Ahmed Aqsa,Mushtaq Bilal Sajid,Fan Mingcong,Li Yan,Qian Haifeng,Yang Lianzhan,Pan Qifeng,Wang Li

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Evaluating the role of microwave-baking and fennel (Foeniculum vulgare L.)/nigella (Nigella sativa L.) on acrylamide growth and antioxidants potential in biscuits;AL-Ansi;Journal of Food Measurement and Characterization,2019

2. The potential improvements of naked barley pretreatments on GABA, β-glucan, and antioxidant properties;AL-Ansi;LWT,2020

3. Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination;Baranzelli;LWT,2018

4. Bread-making performance of durum wheat as affected by sprouting;Cardone;LWT,2020

5. Barley bread with improved sensory and antioxidant properties;del Carmen Robles-Ramirez;International Journal of Gastronomy and Food Science,2020

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1. Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods;Food Chemistry;2024-11

2. The role of β‐glucanase in modifying dough characteristics, texture and in vitro starch digestibility of highland barley‐enriched bread;International Journal of Food Science & Technology;2024-08-12

3. Effect of GABA combined with ultrasound stress germination treatment on phenolic content and antioxidant activity of highland barley;Journal of the Science of Food and Agriculture;2024-07-09

4. Analysis of bioactive compounds in lyophilized aqueous extracts of barley sprouts;Journal of Food Measurement and Characterization;2024-05-24

5. Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour;Food Research International;2024-05