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Innovative approaches towards improved gluten-free bread properties

Journal of cereal science, 2020-01, Vol.91, p.102904, Article 102904

2020

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Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

European food research & technology, 2022-04, Vol.248 (4), p.1021-1034

2022

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Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Food and bioprocess technology, 2019-09, Vol.12 (9), p.1603-1613

2019

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Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Plants (Basel), 2023-01, Vol.12 (3), p.492

2023

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Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

Applied sciences, 2021-07, Vol.11 (14), p.6567

2021

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Ropiness in Bread—A Re-Emerging Spoilage Phenomenon

Foods, 2022-09, Vol.11 (19), p.3021

2022

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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

Foods, 2023-08, Vol.12 (16), p.3125

2023

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Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Foods, 2021-04, Vol.10 (4), p.870

2021

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Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of food quality, 2018-01, Vol.2018, p.1-10

2018

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Chemical and rheological characterization of arabinoxylan isolates from rye bran

Chemical and biological technologies in agriculture, 2017-05, Vol.4 (1), p.1-8, Article 14

2017

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Exploiting pseudocereals as novel high protein grains

Journal of cereal science, 2023-11, Vol.114, p.103795, Article 103795

2023

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Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties

Journal of cereal science, 2024-03, Vol.116, p.103881, Article 103881

2024

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Sorghum and its potential for the Western diet

Journal of cereal science, 2022-03, Vol.104, p.103425, Article 103425

2022

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Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

International journal of food science & technology, 2024-04, Vol.59 (4), p.2221-2235

2024

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Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment

International journal of food microbiology, 2024-06, Vol.418, p.110730-110730, Article 110730

2024

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Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties

International journal of food science & technology, 2023-02, Vol.58 (2), p.595-609

2023

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Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

Innovative food science & emerging technologies, 2023-06, Vol.86, p.103348, Article 103348

2023

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Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems

Journal of cereal science, 2021-09, Vol.101, p.103292, Article 103292

2021

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Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

Food hydrocolloids, 2018-07, Vol.80, p.33-41

2018

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Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

Food hydrocolloids, 2019-09, Vol.94, p.381-390

2019

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Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour

Biology and life sciences forum, 2021-10, Vol.6 (1), p.113

2021

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Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

European food research & technology, 2018-06, Vol.244 (6), p.1037-1046

2018

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Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

Journal of food science, 2017-11, Vol.82 (11), p.2562-2568

2017

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Characterization of resveratrol–milk protein interaction

Journal of food engineering, 2015-12, Vol.167, p.217-225

2015

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Pseudocereals

ICC Handbook of 21st Century Cereal Science and Technology, 2023

2023

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Innovative approaches towards improved gluten-free bread properties

Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains

Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties

Ropiness in Bread—A Re-Emerging Spoilage Phenomenon

Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Chemical and rheological characterization of arabinoxylan isolates from rye bran

Exploiting pseudocereals as novel high protein grains

Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties

Sorghum and its potential for the Western diet

Effect of ultrasound‐assisted soaking on the hydration kinetics and physicochemical properties of chickpeas

Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment

Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties

Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven

Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems

Characterization of rheological properties of rye arabinoxylans in buckwheat model systems

Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread

Optimization of Arabinoxylan Isolation from Rye Bran by Adapting Extraction Solvent and Use of Enzymes

Characterization of resveratrol–milk protein interaction

Pseudocereals

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