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CyTA - Journal of Food Volume 9, 2011 - Issue 3
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Articles

Dough rheology and bread quality of supplemented flours
Reología de la masa y calidad del pan de harinas suplementadas

Antonietta Baiano Department of Food Science, University of Foggia, via Napoli, 25–71100, Foggia, Italy; Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, via Napoli, 25–71100, Foggia, ItalyCorrespondence[email protected]
&
Carmela Terracone Department of Food Science, University of Foggia, via Napoli, 25–71100, Foggia, Italy
Pages 180-186 | Received 03 Mar 2010, Accepted 18 Jun 2010, Published online: 27 Jul 2011

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Kurek Marcin, Wyrwisz Jarosław, Piwińska Monika & Wierzbicka Agnieszka. (2016) Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls. CyTA - Journal of Food 14:1, pages 18-26.
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Articles from other publishers (7)

Mustafa SATOUF. (2022) Bazı Katkı Maddeleri Kullanımının Arap Ekmeğinin Kalitesine EtkisiThe Effect of Using Some Additives on The Quality of Arabic Bread. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 12:4, pages 2249-2261.
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Xiaobin Wang. (2021) Quantitative Analysis of Multiple Food Additives in Wheat Flour by Raman Hyperspectral Imaging. Journal of Biobased Materials and Bioenergy 15:5, pages 656-662.
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Olayemi E. Dudu, Ying Ma, Aminat Adelekan, Ajibola B. Oyedeji, Samson A. Oyeyinka & Jessica W. Ogungbemi. (2020) Bread-making potential of heat-moisture treated cassava flour-additive complexes. LWT 130, pages 109477.
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Mehmet KÖTEN & Ahmet Sabri ÜNSAL. (2020) ŞANLIURFA YÖRESİNE ÖZGÜ TIRNAKLI (DÜZ) EKMEKTE BAZI KATKI MADDELERİNİN KULLANIMININ EKMEK KALİTESİNE ETKİSİ. GIDA / THE JOURNAL OF FOOD, pages 473-484.
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Barbara Prandi, Francesca Lambertini, Martina Varani, Andrea Faccini, Michele Suman, Andrea Leporati, Tullia Tedeschi & Stefano Sforza. (2020) Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides. Journal of the American Society for Mass Spectrometry 31:2, pages 240-248.
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Hong Peng, Bin Li & Jing Tian. (2019) Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough. Foods 8:12, pages 606.
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Tianliang Zhang, Qun Cui, Fengxiang Zhang, Lili Zhang & Xia Wang. (2018) Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality. International Journal of Food Science & Technology 53:7, pages 1657-1665.
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