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International Journal of Food Properties Volume 16, 2013 - Issue 1
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Original Articles

Wheat Varietal Flours: Influence of Pectin and DATEM on Dough and Bread Quality

N.R. Ponzio Facultad de Agronomía de Azul (UNCPBA), Azul, Pcia de Buenos Aires, Argentina; Facultad de Ciencias Agrarias y Forestales (UNLP), La Plata, Pcia de Buenos Aires, Argentina
,
C. Ferrero CIDCA, CONICET–Facultad de Ciencias Exactas (UNLP), La Plata, Pcia de Buenos Aires, Argentina
&
M.C. Puppo Facultad de Ciencias Agrarias y Forestales (UNLP), La Plata, Pcia de Buenos Aires, Argentina; CIDCA, CONICET–Facultad de Ciencias Exactas (UNLP), La Plata, Pcia de Buenos Aires, ArgentinaCorrespondence[email protected]
Pages 33-44 | Received 19 Mar 2010, Accepted 01 Jun 2010, Published online: 02 Nov 2012

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Ganesan Archana, Packirisamy Azhagu Saravana Babu, Kasirajan Sudharsan, Kalleary Sabina, Ramachandran Palpandi Raja, Meenakshisundaram Sivarajan & Muthusamy Sukumar. (2016) Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy. International Journal of Food Properties 19:7, pages 1583-1592.
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S. B. Revanappa, P. V. Salimath & U. J.S. Prasada Rao. (2014) Effect of Peroxidase on Textural Quality of Dough and Arabinoxylan Characteristics Isolated from Whole Wheat Flour Dough. International Journal of Food Properties 17:10, pages 2131-2141.
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Articles from other publishers (13)

Rebecca Sempio, Aylin W. Sahin, Jens Walter, Elke K. Arendt & Emanuele Zannini. (2023) Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions. Cereal Chemistry.
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Milad Kazemi, Sahar Aboutalebzadeh, Seyede Parastoo Mojaverian, Sara Amiri Samani, Fatemeh Kouhsari, Sepideh PourvatanDoust, Atiyeh Salimi, Mohamad Savarolyia, Amin Najafi, Seyed Saeid Hosseini & Faramarz Khodaiyan. (2023) Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria. International Journal of Biological Macromolecules 249, pages 126086.
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Jiwan S. Sidhu, Tasleem Zafar, Abdulwahab Almusallam, Muslim Ali & Amani Al-Othman. (2023) Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics. Arab Gulf Journal of Scientific Research.
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Pavalee Chompoorat, Ayuba Fasasi, Barry K. Lavine & Patricia Rayas-Duarte. (2022) Gluten Conformation at Different Temperatures and Additive Treatments. Foods 11:3, pages 430.
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Suyun Lin. 2022. Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition. Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition 37 100 .
Maite Cristina Alava Vargas & Senay Simsek. (2021) Clean Label in Bread. Foods 10:9, pages 2054.
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Paolo Ruisi, Rosolino Ingraffia, Valeria Urso, Dario Giambalvo, Antonio Alfonzo, Onofrio Corona, Luca Settanni & Alfonso S. Frenda. (2021) Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat. Food Research International 140, pages 110029.
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Yuan Ke, Yangyang Wang, Wenping Ding, Yue Leng, Qingyun Lv, Heng Yang, Xuedong Wang & Beibei Ding. (2020) Effects of inulin on protein in frozen dough during frozen storage. Food & Function 11:9, pages 7775-7783.
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Jianjun Zhou, Heng Yang, Xinguang Qin, Xianqin Hu, Gang Liu & Xuedong Wang. (2019) Effect of β-Cyclodextrin on the Quality of Wheat Flour Dough and Prebaked Bread. Food Biophysics 14:2, pages 173-181.
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Mariela L. Corral, Patricia Cerrutti, Analía Vázquez & Alicia Califano. (2017) Bacterial nanocellulose as a potential additive for wheat bread. Food Hydrocolloids 67, pages 189-196.
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Qingyu YANG, Zhigang XIAO, Yan ZHAO, Chunjing LIU, Yan XU & Junkun BAI. (2015) Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers. Czech Journal of Food Sciences 33:5, pages 464-473.
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Chiemela E. Chinma, Muna Ilowefah, Balakrishnan Shammugasamy, Makeri Mohammed & Kharidah Muhammad. (2015) Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread. International Journal of Food Science & Technology 50:2, pages 290-297.
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Pavalee Chompoorat, Amogh Ambardekar, Steven Mulvaney & Patricia Rayas-Duarte. (2013) Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test. Journal of Modern Physics 04:10, pages 1-8.
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