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Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Specific inulin‐type fructan fibers protect against autoimmune diabetes by modulating gut immunity, barrier function, and microbiota homeostasis
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Effect of Grinding and Experimental Conditions on the Measurement of Hydration Properties of Dietary Fibres
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Establishment of Flour Quality Guidelines for Northern Style Chinese Steamed Bread
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Cardiovascular Benefits of Dietary Fiber
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Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming
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Jet milling effect on wheat flour characteristics and starch hydrolysis
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Degree of starch access: An enzymatic method to determine starch degradation potential of corn grain and corn silage
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Structural and functional properties of C-type starches
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Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate
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Starch and antioxidant compound release during in vitro gastrointestinal digestion of gluten-free pasta
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Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat
inferredcites →https://doi.org/10.1016/j.foodres.2006.07.020openalex-snapshot
The bubble size distribution in wheat flour dough
inferredcites →https://doi.org/10.1016/j.jcs.2008.03.006openalex-snapshot
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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions
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Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance
inferredcites →https://doi.org/10.1016/j.jcs.2016.08.013openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.jcs.2017.05.001openalex-snapshot
Properties of whole grain wheat flour and performance in bakery products as a function of particle size
inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.07.022openalex-snapshot
Influence of bread structure on human oral processing
inferredcites →https://doi.org/10.1016/j.lwt.2010.09.006openalex-snapshot
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
inferredcites →https://doi.org/10.1016/j.lwt.2012.11.018openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.lwt.2014.01.021openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.lwt.2014.08.030openalex-snapshot
Effects of different milling processes on whole wheat flour quality and performance in steamed bread making
inferredcites →https://doi.org/10.1016/j.lwt.2017.04.025openalex-snapshot
Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread
inferredcites →https://doi.org/10.1016/j.nutres.2010.02.004openalex-snapshot
Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variability
inferredcites →https://doi.org/10.1016/s0271-5317(97)00010-9openalex-snapshot
A starch hydrolysis procedure to estimate glycemic index
inferredcites →https://doi.org/10.1016/s0308-8146(02)00135-8openalex-snapshot
Effect of the addition of different fibres on wheat dough performance and bread quality
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Sensory qualities of whole wheat pan bread—influence of farming system, milling and baking technique
inferredcites →https://doi.org/10.1016/s0733-5210(09)80066-0openalex-snapshot
Effect of the outer bran layers on the loaf volume of wheat bread
inferredcites →https://doi.org/10.1023/a:1023929513167openalex-snapshot
Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread
inferredcites →https://doi.org/10.1039/c3fo60702jopenalex-snapshot
A standardised static in vitro digestion method suitable for food – an international consensus
inferredcites →https://doi.org/10.1039/c4fo00115jopenalex-snapshot
A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles
inferredcites →https://doi.org/10.1079/nrr2006118openalex-snapshot
Parameters controlling the glycaemic response to breads
inferredcites →https://doi.org/10.1080/10408390802248734openalex-snapshot
Health Benefits of Whole Grain Phytochemicals
inferredcites →https://doi.org/10.1081/jfp-200032921openalex-snapshot
Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour
inferredcites →https://doi.org/10.1093/ajcn/55.2.436openalex-snapshot
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inferredcites →https://doi.org/10.1094/cchem.1999.76.6.920openalex-snapshot
Role of Starch Granules in Controlling Expansion of Dough During Baking
inferredcites →https://doi.org/10.1111/ijfs.12306openalex-snapshot
Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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베이커리 제품에서 밀가루 기능성의 조리과학적 고찰: 빵과 쿠키를 중심으로
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