Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties (English)
- New search for: Yazar, Gamze
- New search for: Duvarci, Ozlem
- New search for: Tavman, Sebnem
- New search for: Kokini, Jozef L.
- New search for: Yazar, Gamze
- New search for: Duvarci, Ozlem
- New search for: Tavman, Sebnem
- New search for: Kokini, Jozef L.
In:
Journal of Cereal Science
;
74
;
28-36
;
2017
-
ISSN:
- Article (Journal) / Electronic Resource
-
Title:Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
-
Contributors:Yazar, Gamze ( author ) / Duvarci, Ozlem ( author ) / Tavman, Sebnem ( author ) / Kokini, Jozef L. ( author )
-
Published in:Journal of Cereal Science ; 74 ; 28-36
-
Publisher:
- New search for: Elsevier Ltd
-
Publication date:2017-01-17
-
Size:9 pages
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 74
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
-
The agronomic performance and nutritional content of oat and barley varieties grown in a northern maritime environment depends on variety and growing conditionsChappell, Andrew / Scott, Karen P. / Griffiths, Irene A. / Cowan, Alexander A. / Hawes, Cathy / Wishart, John / Martin, Peter et al. | 2017
- 11
-
Assessment of biochemical markers identified in wheat for monitoring barley grain tissueBarron, Cécile / Holopainen-Mantila, Ulla / Sahlstrom, Stefan / Hotekjolen, Ann Katrin / Lullien-Pellerin, Valérie et al. | 2017
- 19
-
Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory qualityKissing Kucek, Lisa / Dyck, Elizabeth / Russell, June / Clark, Liz / Hamelman, Jeffrey / Burns-Leader, Sharon / Senders, Stefan / Jones, Jenny / Benscher, David / Davis, Michael et al. | 2016
- 28
-
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread propertiesYazar, Gamze / Duvarci, Ozlem / Tavman, Sebnem / Kokini, Jozef L. et al. | 2017
- 37
-
Detect unique molecular structure associated with physiochemical properties in CDC varieties of oat grain with unique nutrient traits [Feed Type vs. Milling Type] in comparison with barley grain using advanced molecular spectroscopy as a non-destructive biological toolPrates, Luciana L. / Yu, Peiqiang et al. | 2017
- 46
-
Identification and molecular characterization of novel LMW-m and -s glutenin genes, and a chimeric -m/-i glutenin gene in 1A chromosome of three diploid Triticum speciesCuesta, Susana / Alvarez, Juan B. / Guzmán, Carlos et al. | 2017
- 56
-
Mineral bioaccessibility in French breads fortified with different forms iron and its effects on rheological and technological parametersRebellato, Ana Paula / Castro Lima, Jessica / Silva, Joyce Grazielle Siqueira / Steel, Caroline Joy / Lima Pallone, Juliana Azevedo et al. | 2017
- 64
-
Stabilization of Tarom and Domesiah cultivars rice bran: Physicochemical, functional and nutritional propertiesRafe, Ali / Sadeghian, Alireza et al. | 2017
- 72
-
Changes in the thermal and structural properties of maize starch during nixtamalization and tortilla-making processes as affected by grain hardnessSantiago-Ramos, David / Figueroa-Cárdenas, Juan de Dios / Véles-Medina, José Juan / Mariscal-Moreno, Rosa María et al. | 2017
- 79
-
Lower grain nitrogen content of wheat at elevated CO2 can be improved through post-anthesis NH4+ supplementFernando, Nimesha / Hirotsu, Naoki / Panozzo, Joe / Tausz, Michael / Norton, Robert M. / Seneweera, Saman et al. | 2017
- 86
-
Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopyNawrocka, Agnieszka / Miś, Antoni / Niewiadomski, Zbigniew et al. | 2017
- 95
-
An innovative approach for significantly increasing enzyme resistant starch type 3 content in high amylose starches by using extrusion cookingMasatcioglu, Tugrul M. / Sumer, Zeynep / Koksel, Hamit et al. | 2017
- 103
-
An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodologyCetiner, B. / Acar, O. / Kahraman, K. / Sanal, T. / Koksel, H. et al. | 2017
- 112
-
A new lean no time test baking method with improved discriminating powerDupuis, Brigitte / Fu, Bin Xiao et al. | 2017
- 121
-
Soaking time of rice in semidry flour milling was shortened by increasing the grains cracksTong, Li-Tao / Zhu, Ruizhen / Zhou, Xianrong / Zhong, Kui / Wang, Lili / Liu, Liya / Hu, Xinzhong / Zhou, Sumei et al. | 2017
- 127
-
Sorghum starch properties as affected by growing season, hybrid, and kernel maturityKaufman, R.C. / Wilson, J.D. / Bean, S.R. / Xu, F. / Shi, Y.-C. et al. | 2017
- 136
-
Bioactivity and chemical components of Thai rice in five stages of grain developmentJiamyangyuen, S. / Nuengchamnong, N. / Ngamdee, P. et al. | 2017
- 145
-
Genetics and chemistry of pigments in wheat grain – A reviewLachman, Jaromír / Martinek, Petr / Kotíková, Zora / Orsák, Matyáš / Šulc, Miloslav et al. | 2017
- 155
-
The Gsp-1 genes encode the wheat arabinogalactan peptideWilkinson, Mark D. / Tosi, Paola / Lovegrove, Alison / Corol, Delia I. / Ward, Jane L. / Palmer, Richard / Powers, Stephen / Passmore, Diana / Webster, Gina / Marcus, Susan E. et al. | 2017
- 165
-
Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analysesGartaula, Ghanendra / Dhital, Sushil / Pleming, Denise / Gidley, Michael J. et al. | 2017
- 174
-
Genetic analysis of barley for Shochu qualitySadohara, Rie / Iwami, Akihiko / Kajiwara, Yasuhiro / Takashita, Hideharu / March, Timothy J. / Coventry, Stewart J. / Box, Amanda J. / Degner, Sophia / Eglinton, Jason K. et al. | 2017
- 183
-
Protein-starch matrix microstructure during rice flour pastes formationSaleh, Mohammed I. et al. | 2017
- 187
-
Responses of glutamine synthetase activity and gene expression to nitrogen levels in winter wheat cultivars with different grain protein contentZhang, Meiwei / Ma, Dongyun / Ma, Geng / Wang, Chenyang / Xie, Xudong / Kang, Guozhang et al. | 2017
- 194
-
Application of image analysis to optimization of the bread-making process based on the acceptability of the crust colorCastro, Wilson / Oblitas, Jimy / Chuquizuta, Tony / Avila-George, Himer et al. | 2017
- 200
-
The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernelsOlaerts, Heleen / De Bondt, Yamina / Courtin, Christophe M. et al. | 2017
- 210
-
Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber floursKurek, Marcin Andrzej / Wyrwisz, Jarosław / Karp, Sabina / Brzeska, Magdalena / Wierzbicka, Agnieszka et al. | 2017
- 218
-
Extraction and purification of an endo-1,4-β-xylanase from wheat maltGuo, Xiao / Jin, Yuhong / Du, Jinhua et al. | 2017
- 224
-
Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysisQi, XiGuang / Zhu, Ling / Wang, Chaoqun / Zhang, Hui / Wang, Li / Qian, Haifeng et al. | 2017
- 231
-
Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processingHu, Yueming / Wang, Lijuan / Zhu, Hong / Li, Zaigui et al. | 2017
- 238
-
Dough rheological properties and texture of gluten-free pasta based on proso millet flourMotta Romero, Hollman / Santra, Dipak / Rose, Devin / Zhang, Yue et al. | 2017
- 244
-
The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusionZeng, Zicong / Li, Yuting / Yang, Rong / Liu, Chengmei / Hu, Xiuting / Luo, Shunjing / Gong, Ersheng / Ye, Jiangping et al. | 2017
- 250
-
Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydrationMakowska, Agnieszka / Baranowska, Hanna Maria / Michniewicz, Jan / Chudy, Sylwia / Kowalczewski, Przemysław Łukasz et al. | 2017
- 256
-
Influence of high daytime temperature during the grain filling stage on fissure formation in riceAbayawickrama, A.S.M.T. / Reinke, R.F. / Fitzgerald, M.A. / Harper, J.D.I. / Burrows, G.E. et al. | 2017
- 263
-
Definition of the low molecular weight glutenin subunit gene family members in a set of standard bread wheat (Triticum aestivum L.) varietiesIbba, Maria I. / Kiszonas, Alecia M. / Guzmán, Carlos / Morris, Craig F. et al. | 2017
- 272
-
A modeling approach in the interpretation of starch pasting propertiesPalabiyik, İbrahim / Toker, Omer Said / Karaman, Safa / Yildiz, Önder et al. | 2017
- 279
-
In vitro starch digestibility, degree of gelatinization and functional properties of twin screw prepared cereal-legume pastaRafiq, Aasima / Sharma, Savita / Singh, Baljit et al. | 2017
- 288
-
Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formationGao, Jing / Koh, Audrey Hui Si / Tay, Shia Lyn / Zhou, Weibiao et al. | 2017
- A1
-
The role of cereal science in product development| 2017
- I
-
Calendar| 2017
- IFC
-
IFC - Editorial Board| 2017