Keyword

bread quality

Description: The overall suitability of bread as a food product, assessed through characteristics such as appearance, texture, composition, and consumer acceptability.

Primary topic: Food composition and properties (64%)

OpenAlex ID: keywords/bread-quality

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

2005 · H. Goesaert, K. Brijs, et al. · Trends in Food Science & Technology · 1,033

Improving quality inspection of food products by computer vision––a review

2003 · Tadhg Brosnan, Da-Wen Sun · Journal of Food Engineering · 1,013

Influence of hydrocolloids on dough rheology and bread quality

2001 · C.M Rosell, J.A Rojas, et al. · Food Hydrocolloids · 865

Effect of the addition of different fibres on wheat dough performance and bread quality

2002 · Jinshui Wang, Cristina M Rosell, et al. · Food Chemistry · 694

The sourdough microflora: biodiversity and metabolic interactions

2004 · Luc De Vuyst, Patricia Neysens · Trends in Food Science & Technology · 637

Novel food and non-food uses for sorghum and millets

2006 · John R.N. Taylor, Tilman J. Schober, et al. · Journal of Cereal Science · 605

Wheat storage proteins: their genetics and their potential for manipulation by plant breeding

1984 · P. I. Payne, Linda M. Holt, et al. · Philosophical transactions of the Royal Society of London. Series B, Biological sciences · 477

Effect of dietary fibre on dough rheology and bread quality

2003 · Manuel Gómez, Felicidad Ronda, et al. · European Food Research and Technology · 444

Enzymatic and bacterial conversions during sourdough fermentation

2013 · Michael G. Gänzle · Food Microbiology · 430

What is gluten?

2017 · Jessica R Biesiekierski · Journal of Gastroenterology and Hepatology · 401

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

2010 · Martijn W.J. Noort, Daan van Haaster, et al. · Journal of Cereal Science · 384

Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

2006 · Michael G. Gänzle, Nicoline Vermeulen, et al. · Food Microbiology · 368

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

2008 · Donatella Peressini, Alessandro Sensidoni · Journal of Cereal Science · 356

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

2008 · Michael G. Gänzle, Jussi Loponen, et al. · Trends in Food Science & Technology · 356

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

2006 · F. Dal Bello, C.I. Clarke, et al. · Journal of Cereal Science · 351

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

2010 · Anusooya S. Sivam, Dongxiao Sun‐Waterhouse, et al. · Journal of Food Science · 322

The high grain protein content gene Gpc-B1 accelerates senescence and has pleiotropic effects on protein content in wheat

2006 · C. Uauy · Journal of Experimental Botany · 300

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Dough rheology and bread quality of wheat–chickpea flour blends

2011 · Idriss Mohammed, Abdelrahman R. Ahmed, et al. · Industrial Crops and Products · 293

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

2009 · Alice V. Moroni, Fabio Dal Bello, et al. · Food Microbiology · 293

Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters

1996 · P.L. Weegels, A.M. van de Pijpekamp, et al. · Journal of Cereal Science · 289

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

2012 · Jayne E. Bock, Srinivasan Damodaran · Food Hydrocolloids · 288

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

2018 · Lauren Tebben, Yanting Shen, et al. · Trends in Food Science & Technology · 282

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

2003 · P.D. Ribotta, G.T. Pérez, et al. · Food Hydrocolloids · 273

Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

2011 · Rupesh S. Chavan, Shraddha R. Chavan · Comprehensive Reviews in Food Science and Food Safety · 261

In situ production and analysis of Weissella confusa dextran in wheat sourdough

2009 · Kati Katina, Ndegwa Henry Maina, et al. · Food Microbiology · 255

Works count: 10,130

Citation count: 79,790