Effect of gelatinized-retrograded and extruded starches on characteristics of cookies, muffins and noodles (original) (raw)
Technological and sensory aspects of new resistant starch preparations used in baking process
Grazyna Lewandowicz
1998
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Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties
ritu sindhu
Journal of Food Science and Technology
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Evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology
Ana Patricia Ruiz Salvador
European Food Research and Technology, 2007
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Physicochemical properties of enzymatically prepared resistant starch from maize flour and its use in cookies formulation
Samiya Siddiqui
International Journal of Food Properties, 2020
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Effects of resistant starch, apricot kernel flour, and fiber-rich fruit powders on low-fat cookie quality
İncilay Gökbulut
Food Science and Biotechnology, 2010
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Effect of Modified Cereal Starches on Dough and Bread Quality
Dr. Nadia Akram
Pakistan Journal of Agricultural Sciences, 2017
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Influence of starch, gluten proteins and extraction rate on bread and pasta quality
Stefan Sahlstrøm, Ellen Mosleth
Carbohydrate Polymers, 1993
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Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations
Arzu Basman
International Journal of Food Properties, 2008
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Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
Malena Moiraghi
Journal of Food Science and Technology, 2019
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Comparative study of resistant starches and investigations of their application in starch-based products (bread and pasta)
Tímea Gelencsér
omikk.bme.hu
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Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough
Jaroslaw Korus, Rafał Ziobro
Food Hydrocolloids, 2012
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Influence of damaged starch on cookie and bread-making quality
gabriela perez
European Food Research and Technology, 2007
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Proximate and Physical Characteristics of Cookies Made of Cassava Starch and Wheat Flour Blends Containing Soymilk Waste Powder
DIANA NASUTION
Proceedings of the 1st International Conference on Chemical Science and Technology Innovation, 2019
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Evaluation of cookies quality enriched with resistant starch type 2 ( RS 2 ) and resistant starch type 3 ( RS 3 ) from banana ( Musa paradisiaca formatypica )
Neela Ishak
2017
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Microstructure, mechanical properties, and starch digestibility of a cooked dough made with potato starch and wheat gluten
angel perez
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Pasta quality as impacted by the type of flour and starch and the level of egg addition
Radwan Ajo
Journal of Texture Studies, 2016
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Starch Characteristics Linked to Gluten-Free Products
Ola Farid
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Influence of Milk, Corn Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, and Fracture Stress of Biscuits
Cecilia Lupano
Cereal Chemistry, 2012
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The impact of resistant starch on characteristics of gluten-free dough and bread
Jaroslaw Korus, Rafał Ziobro
Food Hydrocolloids, 2009
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Nutritional, physical and sensory properties of high protein gluten and egg-free cookies made with resistant starch type 3 Maranta arundinaceae flour and flaxseed
Sutriyati Purwanti
Food Research, 2019
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Effects of starchy and β-glucan additives on flour, dough, and bread parameters
Michaela Havrlentova
Acta Alimentaria, 2014
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DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches
Prof. Nurul Absar
Journal of Food Engineering, 2008
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The effect of baking and enzymatic treatment on the structural properties of wheat starch
Mauricio Penarrieta
Food Chemistry, 2016
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Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour
Ritika Bajaj
Journal of Food Science and Technology, 2019
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Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits
Ndy Ekere
European Food Research and Technology
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Two resistant starches applied in bread
Evžen Šárka
Czech Journal of Food Sciences, 2017
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Physicochemical and organoleptic properties of cookies incorporated with legume flour
LEE HOON HO
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Measurement of resistant starch in cooked cereal-based foods
Valeria Turfani
Quality Assurance and Safety of Crops & Foods, 2009
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Assessment of some parameters involved in the gelatinization and retrogration of starch
Laura Bravo
Food Chemistry, 1999
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Effect of extrusion of whole-grain maize flour on the characteristics of gluten-free cookies
Ángela Núñez
LWT, 2020
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