Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics-Reference-Cited by-同舟云学术

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Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

Published:2015-06 Issue: Volume:48 Page:197-207
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ronda Felicidad,Perez-Quirce Sandra,Lazaridou Athina,Biliaderis Costas G.

Funder

Spanish Institutions Ministerio de Economía y Competitividad and the European Regional Development Fund (FEDER)

Comunidad de Castilla y León

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads;Ahlborn;Cereal Chemistry,2005

2. Molecular weight distribution of β-glucan in oat-based foods;Aman;Cereal Chemistry,2004

3. Molecular weight and structure units of (1-3, 1-4)-β-glucans in dough and bread made from hull-less barley milling fractions;Andersson;Journal of Cereal Science,2004

4. Physicochemical and nutritional properties of reduced-caloric density high-fibre breads;Angioloni;LWT – Food Science and Technology,2011

5. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels;Biliaderis;Starch-Starke,1997

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1. 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

2. UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY;Gıda;2024-06-15

3. Application of sourdough in gluten-free bakery products;Critical Reviews in Food Science and Nutrition;2024-05-23

4. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread;International Journal of Biological Macromolecules;2024-05

5. Investigation of the structure-forming role of dietary fibre components in gluten-free cereal- and pseudocereal-based food matrices;Bioactive Carbohydrates and Dietary Fibre;2024-05

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