References
- American Association of Cereal Chemists. (2000). Methods 10-05.01; 44-15.02; 32-45.01, AACC methods. Approved methods of the American Association of Cereal Chemists (10th ed.). St Paul, MN: AACC International.
- Angioloni, A., & Collar, C. (2011). Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT – Food Science and Technology, 44(3), 747–758. doi:10.1016/j.lwt.2010.09.008
- Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61–67. doi:10.1016/j.jfoodeng.2006.05.003
- Baiano, A., & Terracone, C. (2011). Dough rheology and bread quality of supplemented flours. CyTA – Journal of Food, 9(3), 180–186. doi:10.1080/19476337.2010.504885
- Bas, D., Ismail, H., & Boyaci, J. (2007). Modeling and optimization. Usability of response surface methodology. Journal of Food Engineering, 78(3), 836–845. doi:10.1016/j.jfoodeng.2005.11.024
- Bchir, B., Rabetafika, H. N., Paquot, M., & Blecker, C. (2014). Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality. Food and Bioprocess Technology, 7(4), 1114–1127. doi:10.1007/s11947-013-1148-y
- Borczak, B., Sikora, E., Sikora, M., Rosell, C. M., & Collar, C. (2012). Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre. Journal of Cereal Science, 56(3), 576–580. doi:10.1016/j.jcs.2012.07.008
- Box, G. E. P., & Draper, N. R. (1987). Empirical model building and response surfaces. New York, NY: John Wiley & Sons.
- Chen, J., Gao, D., Yang, L., & Gao, Y. (2013). Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food Research International, 54(2), 1821–1827. doi:10.1016/j.foodres.2013.09.025
- Chizuru, N., Ricardo, U., Shiriki, K., & Prakash, S. (2004). The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: Process, product and policy implications. Public Health Nutrition, 7, 245–250. doi:10.1079/PHN2003592
- Collar, C., Santos, E., & Rosell, C. M. (2007). Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology. Journal of Food Engineering, 78(3), 820–826. doi:10.1016/j.jfoodeng.2005.11.026
- EFSA. (2010). Scientific opinion on the substantiation of a health claim related to oat beta-glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to article 14 of regulation (EC). EFSA Journal, 8(1924), 1–15. doi:10.2903/j.efsa.2010.1885
- Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry, 124(2), 411–421. doi:10.1016/j.foodchem.2010.06.077
- FDA. (2006, January 27). FDA – Food and drug administration. Office of nutritional products, labeling and dietary supplements (hfs-800). 5100 paint branch parkway. Petition for health claim: Barley beta fiber and coronary heart disease, College Park, MD.
- Gómez, M., Jiménez, S., Ruiz, E., & Oliete, B. (2011). Effect of extruded wheat bran on dough rheology and bread quality. LWT – Food Science and Technology, 44(10), 2231–2237. doi:10.1016/j.lwt.2011.06.006
- Ho, L. H., Abdul Aziz, N. A., Bhat, R., & Azahari, B. (2014). Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids. CyTA – Journal of Food, 12(2), 141–149. doi:10.1080/19476337.2013.806597
- Laurikainen, T., Härkönen, H., Autio, K., & Poutanen, K. (1998). Effects of enzymes in fibre-enriched baking. Journal of the Science of Food and Agriculture, 76(2), 239–249. doi:10.1002/(SICI)1097-0010(199802)76:2<239::AID-JSFA942>3.0.CO;2-L
- Marcoa, C., & Rosell, C. M. (2008). Effect of different protein isolates and transglutaminase on rice flour properties. Journal of Food Engineering, 84(1), 132–139. doi:10.1016/j.jfoodeng.2007.05.003
- McCarthy, D. F., Gallagher, E., Gormley, T. R., Schober, T. J., & Arendt, E. K. (2005). Application of response surface methodology in the development of gluten-free bread. Cereal Chemistry Journal, 82(5), 609–615. doi:10.1094/CC-82-0609
- Melanson, K. J., Angelopoulos, T. J., Nguyen, V. T., Martini, M., Zukley, L., Lowndes, J., & Rippe, J. M. (2006). Consumption of whole-grain cereals during weight loss: Effects on dietary quality, dietary fiber, magnesium, vitamin B-6, and obesity. Journal of the American Dietetic Association, 106(9), 1380–1388. doi:10.1016/j.jada.2006.06.003
- Noort, M. W. J., van Haaster, D., Hemery, Y., Schols, H. A., & Hamer, R. J. (2010). The effect of particle size of wheat bran fractions on bread quality ‒ Evidence for fibre–protein interactions. Journal of Cereal Science, 52(1), 59–64. doi:10.1016/j.jcs.2010.03.003
- Park, H., Seib, P. A., & Chung, O. K. (1997). Fortifying bread with a mixture of wheat fiber and psyllium husk fiber plus three antioxidants. Cereal Chemistry, 74(3), 207–211. doi:10.1094/CCHEM.1997.74.3.207
- Pourfarzad, A., Mahdavian-Mehr, H., & Sedaghat, N. (2013). Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology. LWT – Food Science and Technology, 50(2), 599–606. doi:10.1016/j.lwt.2012.08.001
- Purhagen, J. K., Sjöö, M. E., & Eliasson, A.-C. (2011). The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes. Journal of Food Engineering, 104(3), 414–421. doi:10.1016/j.jfoodeng.2011.01.004
- Quilez, J., & Salas-Salvado, J. (2012). Salt in bread in Europe: Potential benefits of reduction. Nutrition Reviews, 70(11), 666–678. doi:10.1111/j.1753-4887.2012.00540.x
- Rosell, C. M., & Santos, E. (2010). Impact of fibers on physical characteristics of fresh and staled bake off bread. Journal of Food Engineering, 98(2), 273–281. doi:10.1016/j.jfoodeng.2010.01.008
- Rosell, C. M., Santos, E., & Collar, C. (2009). Physico-chemical properties of dietary fibers from different sources: A comparative approach. Food Research International, 42(1), 176–184. doi:10.1016/j.foodres.2008.10.003
- Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT – Food Science and Technology, 42(8), 1380–1389. doi:10.1016/j.lwt.2009.03.010
- Sanz Penella, J. M., Tamayo-Ramos, J. A., Sanz, Y., & Haros, M. (2009). Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria. Journal of Agricultural and Food Chemistry, 57(21), 10239–10244. doi:10.1021/jf9023678
- Staffolo, M. D., Bertola, N., Martino, M., & Bevilacqua, A. (2004). Influence of dietary fiber addition on sensory and rheological properties of yogurt. International Dairy Journal, 14(3), 263–268. doi:10.1016/j.idairyj.2003.08.004
- Wang, L., Miller, R. A., & Hoseney, R. C. (1998). Effects of (1→3)(1→4)-β-d-glucans of wheat flour on breadmaking. Cereal Chemistry, 75(5), 629–633. doi:10.1094/CCHEM.1998.75.5.629