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Incorporation of pulse flours of different particle size in relation to pita bread quality

https://doi.org/10.1002/jsfa.5581
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/(sici)1097-0010(199708)74:4<490::aid-jsfa822>3.0.co;2-0openalex-snapshot
Effect of Wheat Bran Particle Size on Dough Rheological Properties
inferredcites →https://doi.org/10.1006/fstl.1993.1021openalex-snapshot
Production of Pita Bread with Hard White and Other U.S. Wheats
inferredcites →https://doi.org/10.1006/fstl.1994.1054openalex-snapshot
The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality
inferredcites →https://doi.org/10.1006/jcrs.2000.0302openalex-snapshot
Effects of Flour Particle Size on the Textural Properties of Flour Tortillas
inferredcites →https://doi.org/10.1007/978-1-4613-1175-1_5openalex-snapshot
Double-Layered Flat Breads
inferredcites →https://doi.org/10.1007/bf01088317openalex-snapshot
Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean
inferredcites →https://doi.org/10.1007/bf02436061openalex-snapshot
Effect of proccesing on dietary fiber content of cereals and pulses
inferredcites →https://doi.org/10.1016/j.foodchem.2007.11.012openalex-snapshot
Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread
inferredcites →https://doi.org/10.1016/j.foodchem.2007.12.005openalex-snapshot
Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas
inferredcites →https://doi.org/10.1016/j.foodres.2009.09.003openalex-snapshot
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
inferredcites →https://doi.org/10.1016/j.lwt.2008.10.007openalex-snapshot
Influence of cooking and dehulling on nutritional composition of several varieties of lentils (Lens culinaris)
inferredcites →https://doi.org/10.1016/s0733-5210(87)80042-5openalex-snapshot
A test baking technique for Arabic bread quality
inferredcites →https://doi.org/10.1016/s0733-5210(88)80020-1openalex-snapshot
Evaluation of wheat quality for the baking of Syrian-type two-layered flat breads
inferredcites →https://doi.org/10.1016/s0733-5210(88)80063-8openalex-snapshot
The effect of flour properties on the quality of Arabic bread
inferredcites →https://doi.org/10.1094/cc-82-0499openalex-snapshot
Production of Two Types of Pocket‐Forming Flat Bread by the Sponge and Dough Method
inferredcites →https://doi.org/10.1094/cchem-86-4-0439openalex-snapshot
Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley
inferredcites →https://doi.org/10.1094/cchem.1999.76.4.506openalex-snapshot
Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran
inferredcites →https://doi.org/10.1094/cchem.2000.77.1.39openalex-snapshot
Dough Microextensibility Method Using a 2‐g Mixograph and a Texture Analyzer
inferredcites →https://doi.org/10.1111/j.1365-2621.2008.01800.xopenalex-snapshot
Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing
inferredcites →https://doi.org/10.1111/j.1745-4549.1995.tb00289.xopenalex-snapshot
LEGUME SUPPLEMENTED FLAT BREAD: NUTRITIVE VALUE, TEXTURAL and ORGANOLEPTIC CHANGES DURING STORAGE
inferredcites →https://doi.org/10.1111/j.1745-4557.2000.tb00199.xopenalex-snapshot
UTILITY OF CIE TRISTIMULUS SYSTEM IN MEASURING THE OBJECTIVE CRUMB COLOR OF HIGH‐FIBER TOAST BREAD FORMULATIONS

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4687901openalex-extracted
inferred← citeshttps://doi.org/10.1002/9781119866923.ch10openalex-snapshot
Utilization of Lentils in Different Food Products
inferred← citeshttps://doi.org/10.1002/9781119866923.ch5openalex-snapshot
Milling and Fractionation Processing of Lentils
inferred← citeshttps://doi.org/10.1002/cche.10161openalex-snapshot
Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours
inferred← citeshttps://doi.org/10.1002/cche.10223openalex-snapshot
Glucose release from lentil flours digested in vitro: The role of particle size
inferred← citeshttps://doi.org/10.1002/cche.10424openalex-snapshot
Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas
inferred← citeshttps://doi.org/10.1002/cche.10504openalex-snapshot
Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours
inferred← citeshttps://doi.org/10.1002/jsfa.8284openalex-snapshot
Consumer acceptance and aroma characterization of navy bean (Phaseolus vulgaris) powders prepared by extrusion and conventional processing methods
inferred← citeshttps://doi.org/10.1002/star.201600305openalex-snapshot
Effect of hydrocolloids on functional properties of navy bean starch
inferred← citeshttps://doi.org/10.1007/978-3-030-12763-3_9openalex-snapshot
Pulse Processing and Utilization of Pulse Ingredients in Foods
inferred← citeshttps://doi.org/10.1007/978-3-030-59215-8_9openalex-snapshot
Pulses: Milling and Baking Applications
inferred← citeshttps://doi.org/10.1007/978-3-031-40308-8_2openalex-snapshot
Breads
inferred← citeshttps://doi.org/10.1007/s00217-022-04010-1openalex-snapshot
Physicochemical, nutritional and functional properties of chickpea (Cicer arietinum) and navy bean (Phaseolus vulgaris) flours from different mills
inferred← citeshttps://doi.org/10.1007/s11694-024-02568-wopenalex-snapshot
Comparison of single-stage and gradual reduction milling on pulse flour quality
inferred← citeshttps://doi.org/10.1007/s13197-021-05147-9openalex-snapshot
Study the influence of waxy wheat flour, inulin and guar gum on quality and microstructure of Pita and Tandoori breads: response surface methodology aids functional food development
inferred← citeshttps://doi.org/10.1016/b978-0-12-382018-1.00008-3openalex-snapshot
Pulse milling technologies
inferred← citeshttps://doi.org/10.1016/b978-0-12-818184-3.00010-6openalex-snapshot
Pulse milling technologies
inferred← citeshttps://doi.org/10.1016/bs.afnr.2021.11.003openalex-snapshot
Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
inferred← citeshttps://doi.org/10.1016/j.foostr.2023.100351openalex-snapshot
A study of the milling process of Irish-grown peas: NIR spectroscopy, flour pasting properties and dough rheology
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104233openalex-snapshot
Pea-wheat composite bread: Effects of milling methods and NIR spectral insights
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.02.009openalex-snapshot
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.06.022openalex-snapshot
Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110299openalex-snapshot
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115959openalex-snapshot
Impact of ultracentrifugal milling on the thermo-rheological, functional, and physicochemical properties of yellow and green pea flour
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116286openalex-snapshot
Effect of particle size on the rheology, baking characteristics, and microstructure of fava bean-fortified bread
inferred← citeshttps://doi.org/10.1016/j.powtec.2023.118674openalex-snapshot
Molecular characterization of green lentil flours using synchrotron X-rays and Fourier transform mid-infrared techniques
inferred← citeshttps://doi.org/10.1016/j.powtec.2024.119470openalex-snapshot
Unravelling particle morphology and flour porosity of roller-milled green lentil flour using scanning electron microscopy and synchrotron X-ray micro-computed tomography
inferred← citeshttps://doi.org/10.1016/j.virol.2024.110116openalex-snapshot
Metatranscriptome and small RNA sequencing revealed a mixed infection of newly identified bymovirus and bean yellow mosaic virus on peas
inferred← citeshttps://doi.org/10.1039/c2fo30204gopenalex-snapshot
In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris)
inferred← citeshttps://doi.org/10.1039/c5fo00021aopenalex-snapshot
Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.)
inferred← citeshttps://doi.org/10.1080/10408398.2020.1858020openalex-snapshot
Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review
inferred← citeshttps://doi.org/10.1080/10408398.2024.2442527openalex-snapshot
Impact of conventional and emerging processing methods on alternative breads– a comprehensive review and meta-analysis
inferred← citeshttps://doi.org/10.1108/nfs-03-2022-0094openalex-snapshot
Nutritional and quality attributes of bread fortified with cheeseweed mallow leaves powder
inferred← citeshttps://doi.org/10.1111/1541-4337.12146openalex-snapshot
Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet
inferred← citeshttps://doi.org/10.1111/1541-4337.12413openalex-snapshot
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review
inferred← citeshttps://doi.org/10.1111/1541-4337.12809openalex-snapshot
Pulse‐based snacks as functional foods: Processing challenges and biological potential
inferred← citeshttps://doi.org/10.1111/1750-3841.12869openalex-snapshot
Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality 1
inferred← citeshttps://doi.org/10.1111/1750-3841.14908openalex-snapshot
Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea ( Pisum sativum L.) Flour
inferred← citeshttps://doi.org/10.1111/jtxs.12742openalex-snapshot
Bread‐making properties of different pulse flours in composites with refined wheat flour
inferred← citeshttps://doi.org/10.1515/ijfe-2025-0221openalex-snapshot
The effect of particle size on techno-functional properties and biscuit quality of chickpea flour: a simple additive weighting (SAW) approach
inferred← citeshttps://doi.org/10.17265/2161-6264/2018.05.007openalex-snapshot
Fortification of Pasta Using Different Plant Sources
inferred← citeshttps://doi.org/10.29050/harranziraat.1668330openalex-snapshot
The influence of Barley (Hordeum vulgare L.) flour substitution to wheat flour on the color and sensory quality characteristics of Şanlıurfa Lavaş bread
inferred← citeshttps://doi.org/10.3389/fsufs.2024.1400339openalex-snapshot
Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread
inferred← citeshttps://doi.org/10.3390/foods13223575openalex-snapshot
Characterization of Pulse-Containing Cakes Using Sensory Evaluation and Instrumental Analysis
inferred← citeshttps://doi.org/10.3390/foods8100510openalex-snapshot
Bread for the Aging Population: The Effect of a Functional Wheat–Lentil Bread on the Immune Function of Aged Mice
inferred← citeshttps://doi.org/10.3390/foods9081077openalex-snapshot
Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity
inferred← citeshttps://doi.org/10.3390/nu9070793openalex-snapshot
Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis
inferred← citeshttps://doi.org/10.35516/jjas.v18i4.131openalex-snapshot
Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours
inferred← citeshttps://doi.org/10.35537/10915/138278openalex-snapshot
Diseño y desarrollo de productos cárnicos magros adicionados con fuentes vegetales de elevado valor nutricional
inferred← citeshttps://doi.org/10.70675/14357a02zc588z4907zacc6zac6d2dd4f623openalex-snapshot
Destructuration lors de la mastication humaine chez le sujet âgé : application à la conception d’aliments céréaliers enrichis en protéines végétales
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