Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread-Reference-Cited by-同舟云学术

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Overview of nature, frequency and technological role of dietary fibre from cereals and pseudocereals from grain to bread

Published:2022-08 Issue: Volume:290 Page:119470
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Torbica Aleksandra,Radosavljević Miloš,Belović Miona,Djukić Nevena,Marković Stefan

Funder

Institute of Development and Economic Alternatives

Science Fund of the Republic of Serbia

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference106 articles.

1. Effect of tef [Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume;Abebe;European Food Research and Technology,2015

2. Scientific opinion on dietary reference values for carbohydrates and dietary fibre;Agostoni;EFSA Journal,2010

3. Effect of barley β-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough;Ahmed;Journal of Food Engineering,2015

4. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010

5. Content and molecular-weight distribution of dietary fibre components in whole-grain rye flour and bread;Andersson;Journal of Agricultural and Food Chemistry,2009

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4. Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality;LWT;2024-08

5. Closing the Fibre Gap—The Impact of Combination of Soluble and Insoluble Dietary Fibre on Bread Quality and Health Benefits;Foods;2024-06-24

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