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There are 21770 results for: content related to: Wheat ( Triticum aestivum L. and T. turgidum L. ssp. durum ) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein

  1. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  2. You have free access to this content
    Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 1, January 2016, Pages: 28–42, Sami Hemdane, Pieter J. Jacobs, Emmie Dornez, Joran Verspreet, Jan A. Delcour and Christophe M. Courtin

    Version of Record online : 16 OCT 2015, DOI: 10.1111/1541-4337.12176

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    Bread Staling: Updating the View

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 473–492, C. Fadda, A. M. Sanguinetti, A. Del Caro, C. Collar and A. Piga

    Version of Record online : 21 JUN 2014, DOI: 10.1111/1541-4337.12064

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    Lipases and Their Functionality in the Production of Wheat-Based Food Systems

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 978–989, Lien R. Gerits, Bram Pareyt, Karolien Decamps and Jan A. Delcour

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12085

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    A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 3, May 2015, Pages: 285–302, Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa and Mark E. Sorrells

    Version of Record online : 17 FEB 2015, DOI: 10.1111/1541-4337.12129

  6. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  7. Effect of Guar Gum on Processing and Cooking Quality of Nontraditional Pasta

    Journal of Food Process Engineering

    Volume 38, Issue 5, October 2015, Pages: 426–436, Gurleen K. Sandhu, Senay Simsek and Frank A. Manthey

    Version of Record online : 4 DEC 2014, DOI: 10.1111/jfpe.12173

  8. Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking quality

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 10, 15 August 2007, Pages: 1874–1885, Mike J Sissons, Hwee N Soh and Matthew A Turner

    Version of Record online : 23 MAY 2007, DOI: 10.1002/jsfa.2915

  9. Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2109–2116, Marcella Mastromatteo, Alessandra Danza, Mariangela Guida and Matteo Alessandro Del Nobile

    Version of Record online : 4 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03077.x

  10. Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 11, 30 August 2007, Pages: 2000–2011, Nancy M Edwards, Ken R Preston, F Garth Paulley, M Cristina Gianibelli, Tom N McCaig, John M Clarke, Nancy P Ames and James E Dexter

    Version of Record online : 13 JUN 2007, DOI: 10.1002/jsfa.2932

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    Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 4, July 2013, Pages: 413–426, Anneleen Pauly, Bram Pareyt, Ellen Fierens and Jan A. Delcour

    Version of Record online : 12 JUN 2013, DOI: 10.1111/1541-4337.12019

  12. BREAD MAKING OF DURUM WHEAT WITH CHICKPEA SOURDOUGH OR COMPRESSED BAKER'S YEAST

    Journal of Food Quality

    Volume 32, Issue 5, October 2009, Pages: 644–668, PETROS KEFALAS, SAVAS KOTZAMANIDIS, DIMITRIOS SABANIS, ANASTASIA YUPSANI, LIDA-AIKATERINI KEFALA, ATHANASIOS KOKKALIS and TRAIANOS YUPSANIS

    Version of Record online : 20 JUL 2009, DOI: 10.1111/j.1745-4557.2009.00267.x

  13. Proteinaceous inhibitors of carbohydrate-active enzymes in cereals: implication in agriculture, cereal processing and nutrition

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 11, 30 August 2006, Pages: 1573–1586, Nathalie Juge and Birte Svensson

    Version of Record online : 22 MAR 2006, DOI: 10.1002/jsfa.2454

  14. Effect of xanthan gum on processing and cooking quality of nontraditional pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1922–1932, Gurleen K. Sandhu, Senay Simsek and Frank A. Manthey

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12813

  15. The impact of yeast fermentation on dough matrix properties

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 11, 30 August 2016, Pages: 3741–3748, Mohammad N Rezaei, Vinay B Jayaram, Kevin J Verstrepen and Christophe M Courtin

    Version of Record online : 8 JAN 2016, DOI: 10.1002/jsfa.7562

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    A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 4, July 2016, Pages: 685–704, Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve and Bernard Marcos

    Version of Record online : 22 APR 2016, DOI: 10.1111/1541-4337.12207

  17. Arabinoxylans and endoxylanases in refrigerated dough syruping

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 11, 30 August 2006, Pages: 1587–1595, Christophe M Courtin, Wouter Gys and Jan A Delcour

    Version of Record online : 21 JUN 2006, DOI: 10.1002/jsfa.2500

  18. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

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    Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 871–890, Vanessa D. Capriles and José Alfredo G. Arêas

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12091

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    Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 4, July 2014, Pages: 347–357, Man Li, Ke-Xue Zhu, Xiao-Na Guo, Kristof Brijs and Hui-Ming Zhou

    Version of Record online : 21 JUN 2014, DOI: 10.1111/1541-4337.12066