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The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics
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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)1521-379x(199810)50:10<443::aid-star443>3.0.co;2-3openalex-snapshot
Staling in Starch Bread: the Effect of Gluten Additions on Specific Loaf Volume and Firming Rate
inferredcites →https://doi.org/10.1002/1521-3803(20010801)45:4<241::aid-food241>3.0.co;2-zopenalex-snapshot
Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products
inferredcites →https://doi.org/10.1002/jsfa.3152openalex-snapshot
Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance
inferredcites →https://doi.org/10.1006/fstl.1999.0564openalex-snapshot
Effect of Heat Treatment and Particle Size of Different Brans on Loaf Volume of Brown Bread
inferredcites →https://doi.org/10.1007/s11130-006-0021-9openalex-snapshot
Phenolics and Antioxidative Activities in Narrow-Leafed Lupins (Lupinus angustifolius L.)
inferredcites →https://doi.org/10.1016/b0-12-227055-x/00121-8openalex-snapshot
BREAD | Breadmaking Processes
inferredcites →https://doi.org/10.1016/b978-0-12-380886-8.10001-7openalex-snapshot
The Science of Doughs and Bread Quality
inferredcites →https://doi.org/10.1016/j.foodres.2010.01.010openalex-snapshot
Dough rheology and baking performance of wheat flour–lupin protein isolate blends
inferredcites →https://doi.org/10.1016/j.jcs.2010.06.020openalex-snapshot
Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients
inferredcites →https://doi.org/10.1016/j.lwt.2006.05.004openalex-snapshot
Optimization of ingredients and baking process for improved wholemeal oat bread quality
inferredcites →https://doi.org/10.1016/j.lwt.2012.09.011openalex-snapshot
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
inferredcites →https://doi.org/10.1016/s0260-8774(01)00240-0openalex-snapshot
Optimisation of the temperature profile in bread baking
inferredcites →https://doi.org/10.1038/ijo.2010.213openalex-snapshot
Effects of lupin-enriched foods on body composition and cardiovascular disease risk factors: a 12-month randomized controlled weight loss trial
inferredcites →https://doi.org/10.1079/bjn20051648openalex-snapshot
Lupin kernel fibre foods improve bowel function and beneficially modify some putative faecal risk factors for colon cancer in men
inferredcites →https://doi.org/10.1080/09637480500081080openalex-snapshot
Water-binding capacity and viscosity of Australian sweet lupin kernel fibre underin vitroconditions simulating the human upper gastrointestinal tract
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.1998.75.5.577openalex-snapshot
Bread Crumb Grain Development During Baking
inferredcites →https://doi.org/10.1094/cchem.1999.76.5.734openalex-snapshot
Prediction of Bread Crumb Density by Digital Image Analysis
inferredcites →https://doi.org/10.1094/cchem.2001.78.1.1openalex-snapshot
Effects of Flour Strength, Baking Absorption, and Processing Conditions on the Structure and Mechanical Properties of Bread Crumb
inferredcites →https://doi.org/10.1094/cchem.2001.78.1.101openalex-snapshot
Creep‐Recovery of Bread and Correlation to Sensory Measurements of Textural Attributes
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb15520.xopenalex-snapshot
Sensory Acceptability of Foods Containing Australian Sweet Lupin ( Lupinus angustifolius ) Flour
inferredcites →https://doi.org/10.1111/j.1745-4603.2002.tb01356.xopenalex-snapshot
TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS
inferredcites →https://doi.org/10.3945/ajcn.2008.26708openalex-snapshot
Effects of lupin kernel flour–enriched bread on blood pressure: a controlled intervention study
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Functional Wheat Bread from Partially Substituted Margarine with Cow''S Femoral Bone Marrow: Effects on Bread Indexes and Acceptability
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inferred← citeshttps://doi.org/10.1002/jsfa.9323openalex-snapshot
Effects of high‐molecular‐weight glutenin subunit combination in common wheat on the quality of crumb structure
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inferred← citeshttps://doi.org/10.1007/s00217-025-04694-1openalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s11130-020-00844-wopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s13197-020-04945-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s42976-025-00714-8openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.fbp.2016.06.004openalex-snapshot
Scaling down bread production for quality assessment using a breadmaker: Are results from a breadmaker representative of other breadmaking methods?
inferred← citeshttps://doi.org/10.1016/j.foodres.2014.11.046openalex-snapshot
The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2022.100532openalex-snapshot
The effect of ginger (Zingiber officinale) powders at different concentrations on bioactive compounds, antioxidant activity, phenolic constituents, nutrients and sensory characteristics of wheat bread
inferred← citeshttps://doi.org/10.1016/j.jafr.2020.100073openalex-snapshot
Optimization and quality attributes of novel toast breads developed based on the antistaling watermelon rind powder
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.08.028openalex-snapshot
The effects of Australian sweet lupin (ASL) variety on physical properties of flours and breads
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.11.029openalex-snapshot
Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.08.002openalex-snapshot
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
inferred← citeshttps://doi.org/10.1016/j.lwt.2023.115612openalex-snapshot
Development and optimization of high-protein and low-saturated fat bread formulations enriched with lupin and microalgae
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b00445openalex-snapshot
Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00987openalex-snapshot
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inferred← citeshttps://doi.org/10.1051/bioconf/20236607001openalex-snapshot
The use of lupine flour in pasta production
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Partial Substitution of Wheat Flour with Heat-Moisture Treated Porang Flour Affected Physicochemical and Organoleptic Characteristics of Pan Bread Prepared with Sponge-Dough Method
inferred← citeshttps://doi.org/10.1063/5.0099727openalex-snapshot
Blue lupin seed flour usage in a baking industry
inferred← citeshttps://doi.org/10.1080/23311932.2016.1183252openalex-snapshot
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Effect of cultivar, cultivation year and dehulling on raffinose family oligosaccharides in Australian sweet lupin (Lupinus angustifolius L.)
inferred← citeshttps://doi.org/10.1111/ijfs.14088openalex-snapshot
Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage
inferred← citeshttps://doi.org/10.1111/ijfs.14763openalex-snapshot
Effects of food gums and pre‐drying on fat content of fabricated fried chips
inferred← citeshttps://doi.org/10.1111/ijfs.15323openalex-snapshot
Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour
inferred← citeshttps://doi.org/10.1155/2023/7892739openalex-snapshot
Influence of Partially Substituting Wheat Flour with Tiger Nut Flour on the Physical Properties, Sensory Quality, and Consumer Acceptance of Tea, Sugar, and Butter Bread
inferred← citeshttps://doi.org/10.1590/1678-457x.6537openalex-snapshot
Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
inferred← citeshttps://doi.org/10.21203/rs.3.rs-762893/v1openalex-snapshot
Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread
inferred← citeshttps://doi.org/10.22146/agritech.41515openalex-snapshot
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inferred← citeshttps://doi.org/10.3390/foods7030028openalex-snapshot
Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
inferred← citeshttps://doi.org/10.3390/nu14142845openalex-snapshot
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inferred← citeshttps://doi.org/10.36718/1819-4036-2025-4-227-236openalex-snapshot
SLICED LOAVES AND WHEAT-RYE BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE
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