INFORMAZIONI SU QUESTO ARTICOLO

Cita

AACCI (2000): Approved methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, 10th ed., St. Paul, Minnesota, USA.AACCI2000Approved methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, 10th ed., StPaul, Minnesota, USASearch in Google Scholar

Arendt, E.K., Ryan, L.A.M. and F. Dal Bello (2007): Impact of sourdough on the texture of bread. Food Microbiology 24, 165–174.ArendtE.K.RyanL.A.M.BelloF. Dal2007Impact of sourdough on the texture of breadFood Microbiology2416517410.1016/j.fm.2006.07.01117008161Search in Google Scholar

Ayala-Soto, F.E., Serna-Saldívar, S.O. and J. Welti-Chanes (2017): Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads. Journal of Cereal Science 73, 10–17.Ayala-SotoF.E.Serna-SaldívarS.O.Welti-ChanesJ.2017Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breadsJournal of Cereal Science73101710.1016/j.jcs.2016.11.003Search in Google Scholar

Bender, D., Fraberger, V., Szepasvári, P., D’Amico, S., Tömösközi, S., Cavazzi, G., Jäger, H., Domig, K.J. and R. Schoenlechner (2017a): Effects of selected lactobacilli on the functional properties and stability of glutenfree sourdough bread. European Food Research and Technology 244, 1037–1046.BenderD.FrabergerV.SzepasváriP.D’AmicoS.TömösköziS.CavazziG.JägerH.DomigK.J.SchoenlechnerR.2017aEffects of selected lactobacilli on the functional properties and stability of glutenfree sourdough breadEuropean Food Research and Technology2441037104610.1007/s00217-017-3020-1644836231007599Search in Google Scholar

Bender, D., Nemeth, R., Wimmer, M., Götschhofer, S., Biolchi, M., Török, K., Tömösközi, S., D’Amico, S. and R. Schoenlechner (2017b): Optimization of arabinoxylan isolation from rye bran by adapting extraction solvent and use of enzymes. Journal of Food Science 82, 2562–2568.BenderD.NemethR.WimmerM.GötschhoferS.BiolchiM.TörökK.TömösköziS.D’AmicoS.SchoenlechnerR.2017bOptimization of arabinoxylan isolation from rye bran by adapting extraction solvent and use of enzymesJournal of Food Science822562256810.1111/1750-3841.13920576550628960305Search in Google Scholar

Bender, D., Nemeth, R., Cavazzi, G., Turoczi, F., Schall, E., D’Amico, S., Török, K., Lucisano, M., Tömösközi, S. and R. Schoenlechner (2018a): Characterization of rheological properties of rye arabinoxylans in buckwheat model systems. Food Hydrocolloids 80, 33–41.BenderD.NemethR.CavazziG.TurocziF.SchallE.D’AmicoS.TörökK.LucisanoM.TömösköziS.SchoenlechnerR.2018aCharacterization of rheological properties of rye arabinoxylans in buckwheat model systemsFood Hydrocolloids80334110.1016/j.foodhyd.2018.01.035Search in Google Scholar

Bender, D., Regner, M., D’Amico, S., Jäger, H., Tömösközi, S. and R. Schoenlechner (2018b): Effect of differently extracted arabinoxylan on gluten-free sourdough-bread properties. Journal of Food Quality 2018, 5719681.BenderD.RegnerM.D’AmicoS.JägerH.TömösköziS.SchoenlechnerR.2018bEffect of differently extracted arabinoxylan on gluten-free sourdough-bread propertiesJournal of Food Quality2018571968110.1155/2018/5719681Search in Google Scholar

Bernards, M.A., Fleming, W.D., Llewellyn, D.B., Priefer, R., Yang, X., Sabatino, A. and P.L. Plourde (1999): Biochemical characterization of the suberization-associated anionic peroxidase of potato. Plant Physiology 121, 135–146.BernardsM.A.FlemingW.D.LlewellynD.B.PrieferR.YangX.SabatinoA.PlourdeP.L.1999Biochemical characterization of the suberization-associated anionic peroxidase of potatoPlant Physiology12113514610.1104/pp.121.1.1355936110482668Search in Google Scholar

Buksa, K. (2016): Application of model bread baking in the examination of arabinoxylan – Protein complexes in rye bread. Carbohydrate Polymers 148, 281–289.BuksaK.2016Application of model bread baking in the examination of arabinoxylan – Protein complexes in rye breadCarbohydrate Polymers14828128910.1016/j.carbpol.2016.04.07127185141Search in Google Scholar

De la Hera, E., Rosell, C.M. and M. Gomez (2014): Effect of water content and flour particle size on gluten-free bread quality and digestibility. Food Chemistry 151, 526–531.De la HeraE.RosellC.M.GomezM.2014Effect of water content and flour particle size on gluten-free bread quality and digestibilityFood Chemistry15152653110.1016/j.foodchem.2013.11.11524423566Search in Google Scholar

Decamps, K., Joye, I.J., Rakotozafy, L., Nicolas, J., Courtin, C.M. and J.A. Delcour (2013): The bread dough stability improving effect of pyranose oxidase from Trametes multicolor and glucose oxidase from Aspergillus niger Unraveling the molecular mechanism. Journal of Agricultural and Food Chemistry 61, 7848–7854.DecampsK.JoyeI.J.RakotozafyL.NicolasJ.CourtinC.M.DelcourJ.A.2013The bread dough stability improving effect of pyranose oxidase from Trametes multicolor and glucose oxidase from Aspergillus niger Unraveling the molecular mechanismJournal of Agricultural and Food Chemistry617848785410.1021/jf402141623875828Search in Google Scholar

Figueroa-Espinoza, M.-C., Poulsen, C., Borch Søe, J., Zargahi, M.R. and X. Rouau (2002): Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal laccase on the flour extracts oxidative gelation. Journal of Agricultural and Food Chemistry 50, 6473–6484.Figueroa-EspinozaM.-C.PoulsenC.Borch SøeJ.ZargahiM.R.RouauX.2002Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal laccase on the flour extracts oxidative gelationJournal of Agricultural and Food Chemistry506473648410.1021/jf0255026Search in Google Scholar

Gómez, M., Talegón, M. and E. Hera (2013): Influence of mixing on quality of flutenfree bread. Journal of Food Quality 36, 139–145.GómezM.TalegónM.HeraE.2013Influence of mixing on quality of flutenfree breadJournal of Food Quality3613914510.1111/jfq.12014Search in Google Scholar

Grootaert, C., Delcour, J.A., Courtin, C.M., Broekaert, W.F., Verstraete, W. and T. Van de Wiele (2007): Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine. Trends in Food Science & Technology 18, 64–71.GrootaertC.DelcourJ.A.CourtinC.M.BroekaertW.F.VerstraeteW.WieleT. Van de2007Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestineTrends in Food Science & Technology18647110.1016/j.tifs.2006.08.004Search in Google Scholar

Gujral, H.S. and C.M. Rosell (2004): Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International 37, 75–81.GujralH.S.RosellC.M.2004Improvement of the breadmaking quality of rice flour by glucose oxidaseFood Research International37758110.1016/j.foodres.2003.08.001Search in Google Scholar

Hager, A.-S., Wolter, A., Czerny, M., Bez, J., Zannini, E., Arendt, E.K. and M. Czerny (2012): Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts. European Food Research and Technology 235, 333–344.HagerA.-S.WolterA.CzernyM.BezJ.ZanniniE.ArendtE.K.CzernyM.2012Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterpartsEuropean Food Research and Technology23533334410.1007/s00217-012-1763-2Search in Google Scholar

ICC (1995): ICC Standard Method No. 145. Determination of Acidity (acc. to Schulerud) for Cereals and Cereal Products. International Association for Cereal Science and Technology, Vienna, Austria.ICC1995ICC Standard Method No. 145. Determination of Acidity (acc. to Schulerud) for Cereals and Cereal ProductsInternational Association for Cereal Science and TechnologyVienna, AustriaSearch in Google Scholar

Izydorczyk, M. and C. Biliaderis (2007): Arabinoxylans: Technologically and nutritionally functional plant polysaccharides. In: Biliaderis, C.G. and M.S. Izydorczyk (Eds.): Functional food carbohydrates. CRC Press, Boca Raton, FL, USA, pp. 249–290.IzydorczykM.BiliaderisC.2007Arabinoxylans: Technologically and nutritionally functional plant polysaccharidesBiliaderisC.G.IzydorczykM.S.Functional food carbohydratesCRC PressBoca Raton, FL, USA249290Search in Google Scholar

Izydorczyk, M.S., Biliaderis, C.G. and W. Bushuk (1990): Oxidative gelation studies of water-soluble pentosans from wheat. Journal of Cereal Science 11, 153–169.IzydorczykM.S.BiliaderisC.G.BushukW.1990Oxidative gelation studies of water-soluble pentosans from wheatJournal of Cereal Science1115316910.1016/S0733-5210(09)80117-3Search in Google Scholar

Martínez, M.M., Marcos, P. and M. Gómez (2013): Texture Development in GlutenFree Breads: Effect of Different Enzymes and Extruded Flour. Journal of Texture Studies 44, 480–489.MartínezM.M.MarcosP.GómezM.2013Texture Development in GlutenFree Breads: Effect of Different Enzymes and Extruded FlourJournal of Texture Studies4448048910.1111/jtxs.12037Search in Google Scholar

Mir, S.A., Shah, M.A., Naik, H.R. and I.A. Zargar (2016): Influence of hydrocolloids on dough handling and technological properties of gluten-free breads. Trends in Food Science & Technology 51, 49–57.MirS.A.ShahM.A.NaikH.R.ZargarI.A.2016Influence of hydrocolloids on dough handling and technological properties of gluten-free breadsTrends in Food Science & Technology51495710.1016/j.tifs.2016.03.005Search in Google Scholar

Moroni, A.V., Dal Bello, F. and E.K. Arendt (2009): Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiology 26, 676–684.MoroniA.V.Dal BelloF.ArendtE.K.2009Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?Food Microbiology2667668410.1016/j.fm.2009.07.00119747600Search in Google Scholar

Moroni, A.V., Arendt, E.K. and F. Dal Bello (2011): Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs. Food Microbiology 28, 497–502.MoroniA.V.ArendtE.K.BelloF. Dal2011Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughsFood Microbiology2849750210.1016/j.fm.2010.10.01621356457Search in Google Scholar

Naqash, F., Gani, A., Gani, A. and F.A. Masoodi (2017): Gluten-free baking: Combating the challenges - A review. Trends in Food Science & Technology 66, 98–107.NaqashF.GaniA.GaniA.MasoodiF.A.2017Gluten-free baking: Combating the challenges - A reviewTrends in Food Science & Technology669810710.1016/j.tifs.2017.06.004Search in Google Scholar

Phimolsiripol, Y., Mukprasirt, A. and R. Schoenlechner (2012): Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science 56, 389–395.PhimolsiripolY.MukprasirtA.SchoenlechnerR.2012Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice branJournal of Cereal Science5638939510.1016/j.jcs.2012.06.001Search in Google Scholar

Renzetti, S. and C.M. Rosell (2016): Role of enzymes in improving the functionality of proteins in non-wheat dough systems. Journal of Cereal Science 67, 35–45.RenzettiS.RosellC.M.2016Role of enzymes in improving the functionality of proteins in non-wheat dough systemsJournal of Cereal Science67354510.1016/j.jcs.2015.09.008Search in Google Scholar

Rosell, C.M., Santos, E. and C. Collar (2010): Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®. European Food Research and Technology 231, 535–544.RosellC.M.SantosE.CollarC.2010Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®European Food Research and Technology23153554410.1007/s00217-010-1310-ySearch in Google Scholar

Rosell, C.M., Bajerska, J. and A.F. El Sheikha (2015): Bread and Its Fortification: Nutrition and Health Benefits. CRC Press, Boca Raton, FL, USA.RosellC.M.BajerskaJ.SheikhaA.F. El2015Bread and Its Fortification: Nutrition and Health BenefitsCRC PressBoca Raton, FL, USA10.1201/b18918Search in Google Scholar

Schober, T.J., Dockery, P. and E.K. Arendt (2003): Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chloride. European Food Research and Technology 217, 235–343.SchoberT.J.DockeryP.ArendtE.K.2003Model studies for wheat sourdough systems using gluten, lactate buffer and sodium chlorideEuropean Food Research and Technology21723534310.1007/s00217-003-0747-7Search in Google Scholar

Schoenlechner, R., Szatmari, M., Bagdi, A. and S. Tömösközi (2013): Optimisation of bread quality produced from wheat and proso millet Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase. LWT - Food Science and Technology 51, 361–366.SchoenlechnerR.SzatmariM.BagdiA.TömösköziS.2013Optimisation of bread quality produced from wheat and proso millet Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanaseLWT - Food Science and Technology5136136610.1016/j.lwt.2012.10.020Search in Google Scholar

Schooneveld-Bergmans, M.E.F., Dignum, M.J.W., Grabber, J.H., Beldman, G. and A.G.J. Voragen (1999): Studies on the oxidative cross-linking of feruloylated arabinoxylans from wheat flour and wheat bran. Carbohydrate polymers 38, 309–317.Schooneveld-BergmansM.E.F.DignumM.J.W.GrabberJ.H.BeldmanG.VoragenA.G.J.1999Studies on the oxidative cross-linking of feruloylated arabinoxylans from wheat flour and wheat branCarbohydrate polymers3830931710.1016/S0144-8617(98)00121-0Search in Google Scholar

Sciarini, L.S., Ribotta, P.D., León, A.E. and G.T. Pérez (2010): Influence of gluten-free flours and their mixtures on batter properties and bread quality. Food and Bioprocess Technology 3, 577–585.SciariniL.S.RibottaP.D.LeónA.E.PérezG.T.2010Influence of gluten-free flours and their mixtures on batter properties and bread qualityFood and Bioprocess Technology357758510.1007/s11947-008-0098-2Search in Google Scholar

Spadiut, O., Posch, G., Ludwig, R., Haltrich, D. and C.K. Peterbauer (2010): Evaluation of different expression systems for the heterologous expression of pyranose 2-oxidase from Trametes multicolor in E. coli Microbial Cell Factories 9, 14.SpadiutO.PoschG.LudwigR.HaltrichD.PeterbauerC.K.2010Evaluation of different expression systems for the heterologous expression of pyranose 2-oxidase from Trametes multicolor in E. coliMicrobial Cell Factories91410.1186/1475-2859-9-14284158620214772Search in Google Scholar

eISSN:
0006-5471
Lingua:
Inglese
Frequenza di pubblicazione:
4 volte all'anno
Argomenti della rivista:
Life Sciences, Ecology, other