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Items: 1 to 20 of 111

1.

Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior.

Gujral HS, Sharma B, Singh P.

J Food Sci Technol. 2019 May;56(5):2490-2500. doi: 10.1007/s13197-019-03726-5. Epub 2019 Mar 30.

PMID:
31168131
2.

Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti.

Gujral HS, Sharma B, Khatri M.

Food Chem. 2018 Feb 1;240:1154-1160. doi: 10.1016/j.foodchem.2017.08.042. Epub 2017 Aug 16. Review.

PMID:
28946237
3.

Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility.

Sharma B, Gujral HS, Solah V.

Food Chem. 2017 Sep 15;231:156-164. doi: 10.1016/j.foodchem.2017.03.118. Epub 2017 Mar 23.

PMID:
28449992
4.

Functional characterization of whole wheat flours for chapatti quality and acceptability.

Kundu M, Khatkar BS, Gulia N, Kumar R.

J Food Sci Technol. 2019 Apr;56(4):2296-2304. doi: 10.1007/s13197-019-03721-w. Epub 2019 Mar 14.

PMID:
30996463
5.

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.

Yousif A, Nhepera D, Johnson S.

Food Chem. 2012 Sep 15;134(2):880-7. doi: 10.1016/j.foodchem.2012.02.199. Epub 2012 Mar 7.

PMID:
23107703
6.

Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

Erukainure OL, Okafor JN, Ogunji A, Ukazu H, Okafor EN, Eboagwu IL.

Food Sci Nutr. 2016 Mar 4;4(6):852-857. eCollection 2016 Nov.

7.

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread.

Chusak C, Henry CJ, Chantarasinlapin P, Techasukthavorn V, Adisakwattana S.

Foods. 2018 Jul 2;7(7). pii: E102. doi: 10.3390/foods7070102.

8.

Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits.

Kundu M, Khatkar BS, Gulia N.

Food Chem. 2017 Jul 1;226:95-101. doi: 10.1016/j.foodchem.2016.12.046. Epub 2016 Dec 18.

PMID:
28254025
9.

Effect of water content and flour particle size on gluten-free bread quality and digestibility.

de la Hera E, Rosell CM, Gomez M.

Food Chem. 2014 May 15;151:526-31. doi: 10.1016/j.foodchem.2013.11.115. Epub 2013 Nov 27.

PMID:
24423566
10.

In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.

Hawkins A, Johnson SK.

Int J Food Sci Nutr. 2005 May;56(3):147-55.

PMID:
16009629
11.

Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality.

Mancebo CM, Merino C, Martínez MM, Gómez M.

J Food Sci Technol. 2015 Oct;52(10):6323-33. doi: 10.1007/s13197-015-1769-4. Epub 2015 Feb 25.

12.

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

Collar C, Conte P, Fadda C, Piga A.

Food Sci Technol Int. 2015 Oct;21(7):523-36. doi: 10.1177/1082013214552862. Epub 2014 Sep 17.

PMID:
25231269
13.

Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.

Sharma P, Gujral HS.

Food Chem. 2014 Feb 15;145:102-8. doi: 10.1016/j.foodchem.2013.08.021. Epub 2013 Aug 14.

PMID:
24128455
14.

Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread.

Thiranusornkij L, Thamnarathip P, Chandrachai A, Kuakpetoon D, Adisakwattana S.

Food Chem. 2019 Jun 15;283:224-231. doi: 10.1016/j.foodchem.2019.01.048. Epub 2019 Jan 16.

PMID:
30722865
15.

Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.

Gulia N, Khatkar BS.

Food Sci Technol Int. 2014 Apr;20(3):171-82. doi: 10.1177/1082013213476076. Epub 2013 Jun 6.

PMID:
23744117
16.

Significance of thermal transitions on starch digestibility and firming kinetics of restricted water mixed flour bread matrices.

Collar C, Jiménez T, Conte P, Piga A.

Carbohydr Polym. 2015 May 20;122:169-79. doi: 10.1016/j.carbpol.2014.12.083. Epub 2015 Jan 13.

PMID:
25817656
17.

Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

Ajibade BO, Ijabadeniyi OA.

J Food Sci Technol. 2019 Jan;56(1):83-92. doi: 10.1007/s13197-018-3457-7. Epub 2018 Nov 13.

PMID:
30728549
18.

Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.

Mudgil D, Barak S, Khatkar BS.

Int J Biol Macromol. 2016 Dec;93(Pt A):131-135. doi: 10.1016/j.ijbiomac.2016.08.064. Epub 2016 Aug 24.

PMID:
27565295
19.

Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.

Gujral HS, Sharma P, Bajaj R, Solah V.

Food Sci Technol Int. 2012 Feb;18(1):47-54. doi: 10.1177/1082013211414173.

PMID:
22328119
20.

Effect of sorghum flour addition on in vitro starch digestibility, cooking quality, and consumer acceptability of durum wheat pasta.

Khan I, Yousif AM, Johnson SK, Gamlath S.

J Food Sci. 2014 Aug;79(8):S1560-7. doi: 10.1111/1750-3841.12542. Epub 2014 Jul 21.

PMID:
25047068

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