Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread-Reference-Cited by-同舟云学术

Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread

Published:2014-09-04 Issue:5 Volume:37 Page:329-338
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Alu'datt Muhammad H.¹,Rababah Taha¹,Al-Rabadi Ghaid J.²,Ereifej Khalil¹,Gammoh Sana¹,Masadeh Nather¹,Torley Peter J.³

Affiliation:

1. Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan

2. Department of Animal Production; Faculty of Agriculture; Mu'tah University; Karak Jordan

3. National Wine and Grape Industry Centre; School of Agricultural and Wine Sciences; Charles Sturt University; Wagga Wagga NSW Australia

Funder

Jordan University of Science and Technology

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12097/fullpdf

Reference24 articles.

1. Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of pita bread;Alu'datt;Food Hydrocolloids,2012

2. Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50 and 250 levels;Armbrister;Cereal Chem.,1994

3. High β-glucan barley fractions in bread making and their effects on human glycemic response;Cavallero;J. Cereal Sci.,2002

4. Protein enrichment of sugar-snap cookies with sunflower protein isolates;Claughton;J. Food Sci.,1989

5. Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour;Dhingra;Food Chem.,2001

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Flavour of Cereal and Pseudocereal Proteins;Flavour and Consumer Perception of Food Proteins;2023-11-29

2. Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour;Plants;2023-01-14

3. Sustainable plant-based ingredients as wheat flour substitutes in bread making;npj Science of Food;2022-10-28

4. Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products;Food Chemistry;2020-05

5. Improving the sensory and qualitative properties of barley bread using broken wheat wet gluten;IOP Conference Series: Earth and Environmental Science;2019-11-01