REFERENCES
- FAO/WHO. Diet, Nutrition, and the Prevention of Chronic Diseases, WHO Publications, Geneva, Switzerland, 2005; 1–65. FDA, 21 CFR Part 101: Food labeling, health claims; soluble dietary fiber from certain foods and coronary heart disease. [Federal Register 70246]76150–76162.
- Brennan, C.S.; Cleary, L.J. Utilisation Glucagel in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation. Food Research International 2007, 40, 291–296.
- Wood, P.J. Cereal beta-glucans in diet and health. Journal of Cereal Science 2007, 46, 230–238.
- Filipovic, N.; Djuric, M.; Gyura, J. The effect of the type and quantity of sugar-beet fibers on bread characteristics. Journal of Food Engineering 2007, 78, 1047–1053.
- Brownlee, I.A. The physiological roles of dietary fibre. Food Hydrocolloids 2011, 25, 238–250.
- Wood, P.J.; Weisz, J.; Blackwell, B.A. Structural studies of (1→3),(1→4)–β-D-glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chemistry 1994, 71, 301–307.
- Mohamed, A.; Hojilla-Evangelista, M.P.; Peterson, S.C.; Biresaw, G. Barley protein isolate: Thermal, functional, rheological, and surface properties. Journal of the American Oil Chemists’ Society, 2007, 84, 281–288.
- Revanappa, S.B.; Salimatha, P.V.; Prasada Rao, U.J.S. Effect of peroxidase on textural quality of dough and arabinoxylan characteristics isolated from whole wheat flour dough. International Journal of Food Properties 2014, 17, 2131–2141.
- Cavella, S.; Romano, A.; Giancone, T.; Masi, P. The influence of dietary fibres on bubble development during bread making. In: Bubbles in Food 2-Novelty, Health, and Luxury; Campbell, G.M.; Scanlon, M.G.; Pyle, D.L.; Eds.; Eagan Press: St Paul, MN, 2008; 311–322.
- Brennan, C.S.; Samyue, E. Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits. International Journal of Food Properties 2004, 7, 647–657.
- Martin, D.J.; Stewart, B.G. Dough mixing properties of a wheat-rye derived cultivar. Euphytica 1986, 35, 225–232.
- AACC. Approved Methods of the AACC, 10th Ed; St. Paul, MN: American Association of Cereal Chemists 2000 Methods 08-01, 30-25, 44-15A, 46-10, 54-10, 54–21.
- Kaschta, J.; Schwarzl, F.R. Calculation of discrete retardation spectra from creep data-I. Method. Rheologica Acta 1994, 33, 517–529.
- Sudha, M.L.; Vetrimani, R.; Leelavathi, K. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry 2007, 100, 1365–1370.
- Skendi, A.; Papageorgiou, M.; Biliaderis, C.G. Effect of barley β-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering 2009, 91 (4), 594–601.
- Mis, A.; Grundas, S.; Dziki, D.; Laskowski, J. Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal. Journal of Food Engineering 2012, 108, 1–12.
- Ahmed, J.; Almusallam, A.; Al-Salman, F.; AbdulRahman, M.H.; Al-Salem, E. Rheological properties of water insoluble date fiber incorporated wheat flour dough, LWT-Food Science and Technology 2013, 51, 409–416.
- Skendi, A.; Biliaderis, C.G.; Papageorgiou, M.; Izydorczyk, M.S. Effects of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry 2010, 119, 1159–1167.
- Hlynka, I. Some observations on the “research” extensometer. Science of Food and Agriculture 1955, 6, 763–767.
- Faubion, J.M.; Hoseney, R.C. The viscoelastic properties of wheat flour doughs. In: Dough Rheology and Baked Product Texture; Faridi, H.; Faubion, J.M.; Eds.; Van Nostrand Reinhold: New York, 1990; 29–66.
- Mastromatteo, M.; Guida, M.; Danza, A.; Laverse, J.; Frisullo, P.; Lampignano, V.; Del Nobile, M.A. Rheological, microstructural, and sensorial properties of durum wheat bread as affected by dough water content. Food Research International 2013, 51, 458–466.
- Ahmed, J. Effect of particle size and temperature on rheology and creep behavior of barley β-D-glucan concentrate dough. Carbohydrate Polymers 2014, 11, 189–100.
- Masi, P.; Cavella, S.; Sepe, M. Characterization of dynamic viscoelastic behavior of wheat flour doughs at different moisture contents. Cereal Chemistry 1998, 75, 428–432.
- Ferry, J.D. Viscoelastic Properties of Polymers, 2nd Ed; Wiley,: New York, 1970; 292.
- Létang, C.; Piau, M.; Verdier, C. Characterization of wheat flour-water doughs. Part I: Rheometry and microstructure. Journal of Food Engineering 1999, 41, 121–132.
- Onyango, C.; Mutungi, C.; Unbehend, G.; Lindhauer, M.G. Rheological and baking characteristics of batter and bread prepared from pre-gelatinised cassava starch and sorghum and modified using microbial transglutaminase. Journal of Food Engineering 2010, 97, 465–470.
- Rao, M.A.; Kash, S.F.; Cooley, H.J.; Barnard, J. Desktop computer bases collection and analysis of creep-compliance data on fluid foods. Journal of Texture Studies 1987, 18, 405–413.
- Edwards, N.M.; Dexter, J.E.; Scanlon, M.G.; Cenkowski, S. Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties. Cereal Chemistry 1999, 76, 638–645.
- Raymundo, A.; Fradinho, P.; Nunes, M.C.N. Effect of Psyllium fibre content on the textural and rheological characteristics of biscuit and biscuit dough. Bioactive Carbohydrates and Dietary Fibre 2014, 3, 96–105.
- Chen, W.Z., Hoseny, R.C. Development of an objective method for dough stickiness. LWT-Food Science and Technology 1995, 28, 467–473.
- Yoshino, D.; Matsumoto, H. Colloid titration of wheat proteins, dough, and flour. Cereal Chemistry 1966, 43, 187–195.
- Beck, M.; Jekle, M.; Becker, T. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes. Journal of Science Food Agriculture 2012, 92, 585–592.
- Chin, N.L.; Campbell, G.M. Dough aeration and rheology: Part 2. Effects of flour type, mixing speed, and total work input on aeration and rheology of bread dough. Journal of the Science of Food and Agriculture 2005, 85, 2194–2202.