Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

[1]  Xiaoya Li,et al.  Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough , 2019, International Journal of Food Science & Technology.

[2]  Xiao‐Na Guo,et al.  Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough , 2018 .

[3]  Li Li,et al.  Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre , 2018, International Journal of Food Science & Technology.

[4]  C. Anandharamakrishnan,et al.  Impact of wheat bran addition on the temperature‐induced state transitions in dough during bread‐baking process , 2018 .

[5]  M. Gidley,et al.  Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses , 2017 .

[6]  M. Nadeem,et al.  Effect of Arabinoxylan on Rheological Attributes and Bread Quality of Spring Wheats , 2016 .

[7]  J. Awika,et al.  Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven , 2015 .

[8]  M. M. Maróstica Júnior,et al.  Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index. , 2015, Food chemistry.

[9]  A. Bacic,et al.  Interactions of arabinoxylan and (1,3)(1,4)-β-glucan with cellulose networks. , 2015, Biomacromolecules.

[10]  O. Adebayo Oluwakemi,et al.  The current status of cereal (maize, rice and sorghum) crops cultivation in Africa: need for integration of advances in transgenic for sustainable crop production. , 2015 .

[11]  R. Burton,et al.  Evolution and development of cell walls in cereal grains , 2014, Front. Plant Sci..

[12]  K. Knudsen.  Fiber and nonstarch polysaccharide content and variation in common crops used in broiler diets. , 2014, Poultry science.

[13]  M. Gidley,et al.  Separation and purification of soluble polymers and cell wall fractions from wheat, rye and hull less barley endosperm flours for structure-nutrition studies. , 2013, Journal of agricultural and food chemistry.

[14]  R. Burton,et al.  Current challenges in cell wall biology in the cereals and grasses , 2012, Front. Plant Sci..

[15]  P. Njau,et al.  MALT QUALITY AND STEM RUST RESISTANCE OF SELECTED BARLEY GENOTYPES IN KENYA , 2012 .

[16]  H. Abbasi,et al.  Application of Artificial Neural Network and Genetic Algorithm for Predicting three Important Parameters in Bakery Industries , 2011 .

[17]  Joseph M. Awika,et al.  Major Cereal Grains Production and Use around the World , 2011 .

[18]  A. Audhya,et al.  The F-BAR domain of SRGP-1 facilitates cell–cell adhesion during C. elegans morphogenesis , 2010, The Journal of cell biology.

[19]  E. Carvajal‐Millan,et al.  Feruloylated arabinoxylans and arabinoxylan gels: structure, sources and applications , 2010, Phytochemistry Reviews.

[20]  S. Cui,et al.  Cell wall polysaccharides in cereals: chemical structures and functional properties , 2009 .

[21]  Peter R. Shewry,et al.  Wheat: chemistry and technology. , 2009 .

[22]  J. Delcour,et al.  Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen. , 2008, Journal of agricultural and food chemistry.

[23]  F. Javed,et al.  Influence of foliar applied thiourea on flag leaf gas exchange and yield parameters of bread wheat (Triticum aestivum) cultivars under salinity and heat stresses. , 2008 .

[24]  Yihu Song,et al.  Dynamic rheological properties of wheat flour dough and proteins , 2007 .

[25]  R. Rao,et al.  Structural characteristics of water-soluble feruloyl arabinoxylans from rice (Oryza sativa) and ragi (finger millet, Eleusine coracana): Variations upon malting , 2007 .

[26]  V. Belle,et al.  Storage stability of laccase induced arabinoxylan gels , 2005 .

[27]  Jan A. Delcour,et al.  Wheat flour constituents: how they impact bread quality, and how to impact their functionality , 2005 .

[28]  G. Muralikrishna,et al.  Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15) , 2004 .

[29]  K. Kohyama,et al.  Effect of water-soluble and insoluble non-starch polysaccharides isolated from wheat flour on the rheological properties of wheat starch gel , 2004 .

[30]  M. Caboni,et al.  Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. , 2004, Journal of agricultural and food chemistry.

[31]  R. Rao,et al.  Non-starch polysaccharide–phenolic acid complexes from native and germinated cereals and millet , 2004 .

[32]  C. Nandini,et al.  Structural features of arabinoxylans from sorghum having good roti-making quality , 2001 .

[33]  J. Thibault,et al.  Isolation of homogeneous fractions from wheat water-soluble arabinoxylans. Influence of the structure on their macromolecular characteristics. , 2000, Journal of agricultural and food chemistry.

[34]  J. Delcour,et al.  Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans , 1998 .

[35]  K. Knudsen.  Carbohydrate and lignin contents of plant materials used in animal feeding , 1997 .

[36]  C. Biliaderis,et al.  Cereal arabinoxylans: advances in structure and physicochemical properties , 1995 .

[37]  C. Biliaderis,et al.  Effect of arabinoxylans on bread-making quality of wheat flours , 1995 .

[38]  J. Delcour,et al.  Physicochemical and functional properties of rye nonstarch polysaccharides. IV. The effect of high molecular weight water-soluble pentosans on wheat-bread quality in a straight-dough procedure. , 1993 .

[39]  R. Hoseney,et al.  Physicochemical and functional properties of rye nonstarch polysaccharides. II. Impact of a fraction containing water-soluble pentosans and proteins on gluten-starch loaf volumes , 1991 .

[40]  M. Glennie-Holmes,et al.  ENZYMIC QUANTIFICATION OF (1→3) (1→4)‐β‐D‐GLUCAN IN BARLEY AND MALT , 1985 .

[41]  B. Wisnieski,et al.  Heat modifiability and detergent solubility of outer membrane proteins of Rhodopseudomonas sphaeroides , 1983, Journal of bacteriology.