AACC. 2000. Measurement of bread firmness by universal testing machine. In approved methods of the AACC, 10th edition, MN, USA: American Association of Cereal Chemists.
Ahlborn, G.J., Pike, O.A., Hendrix, S.B., Hess, W.M. & Huber, C.S. 2005. Sensory, mechanical and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chemistry, 82: 328-335.
Arendt, E.K., Morrissey, A., Moore, M.M. & Bello, F.D. 2008a. Gluten-free breads. P.289-310. In: Arendt EK and Dal balleo F (eds), gluten-free cereal product and beverages. Academic Press.
Arendt, E.K., Renzetti, S. & Moore, M.M. 2008b. Novel approaches in the design of gluten free cereal product. Food Science and Technology, 22: 43-46.
Armero, E., & Collar, C. 1996. Anti-staling Additives. Flour type and sourdough process effect on functionality of wheat dough's. Journal of Food Science, 61:299-303.
Baardseth, P., Kvaal, K., Lea, P., Ellekjaer, M.R. & Faergestad, E.M. 2000. The effects of bread making process and wheat quality on French bagnettes. Journal of cereal science, 32:73-87.
Bechtel, W.G. & Meisner, D.F. 1954. Staling studies of bread made with flour fractions.VI. Effect of gluten and wheat starch. Cereal Chemistry, 31: 182-187.
Blades, M. 1997.Food allergies and intolerances: an update. Nutrition and Food Science, 4: 146-151.
Brites, C., Trigo, M.G., Santos, C., Collar, C. & Rosell, C.M. 2008. Maize-based gluten-free bread: influence of processing parameters on sensory and instrumental quality. Food bioprocess technology, 3: 707-715.
Catassi, C. & Fasano, A. 2008. Celiac Disease. P.1-22. In: Arendt EK and Dal Balleo F (eds), gluten-free cereal product and beverages. Academic Press.
Cauvin, S.P. & Young, L.S. 2006. Baked products. Blackwell Publishing. 94-98.
Collar, C., Martinez, J.C., & Rossel, C.M. 2001. Lipid binding of fresh and stored formulated wheat breads. Relationship with dough and bread technological performance. Food Science and Technology International, 7: 501-510.
Curic, D., Novotni, D., Skevin, D., Rosell, C.M., Collar, C., Le bail, A., Colic-baric, I. & Gabric, D. 2008. Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making. Food Research International, 41: 714-719.
Del_Angel, A.R. & Sotelo, A.1982. Nutritive value of mixtures using chick-peas with wheat, triticale, normal and apaque-2 corns. Journal of Nutrition, 112: 1474-1480.
Gallagher, E., Gormley, T.R. & Arend,t E.K. 2004. Recent advances in the formulation of gluten-free cereal-based product. Food Science and Technology, 15:143-152.
Guarda, A., Rosell, C.M., Benedito, C. & Galotto, M.J. 2004. Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocolloids, 18: 241-247.
Gujral, H.S., Guardiola, I., Carbonell, J.V. & Rosell, C.M. 2003. Effect of cyclodexterinase on dough rheology and bread quality from rice flour. Journal of Agriculture and Food Chemistry, 51: 3814-3818.
Illg, D.J., Sommerfeldt, J.L. & Boe, A.A. 1987. Chickpeas as a substitute for corn and soybean meal in growing heifer diets. Journal of Dairy Science, 70: 2181-2185.
Kadan, R.S., Robinson, M.G., Thibodeaux, D.P. & Pepperman, A.B. 2001. Texture and other physicochemical properties of whole rice bread. Journal of Food Science, 66: 940-944.
Kim, S.K., & Appolonia, B. 1977. Bread staling studies.I. Effect of protein content on staling rate and bread crumb pasting properties. Cereal chemistry, 54: 207-215.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. & Biliaderis, C.G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79: 1033-1047.
Maleki, M., Hoseney, R.C. & Mattern, P.J. 1980. Effect of loaf volume, moisture content and protein quality on softness and staling rate of bread. Cereal Chemistry, 57: 138-140.
Marco, C. & Rosell, C.M. 2008. Breadmaking performance of protein enriched, gluten-free breads. European Food Research and Technology, 227: 1205-1213.
Plessas, S., Pherson, L., Bekatorou, A., Nigam, P. & Koutinas, A.A. 2005. Breadmaking using kefir grains as baker's yeast. Food chemistry, 93: 585-589.
Prentice, N., Cuendet, L.S. & Geddes, W.F. 1954. Studies on bread staling .V. Effect of flour fractions and various starches on the firming of bread crumb. Cereal Chemistry, 31: 188.
Rakkar, P.S. 2007. Development of gluten-free commercial bread. Master of applied science. Auckland University of Technology.
Renzetti, S., Dal Bello, F. & Arendt, E.K. 2008. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48: 33-45.
Rosell, C.M., Rojas, J.A. & Benedito, B.D. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15: 75-81.
Sandstedt, R.M. 1961.The functions of starch in the baking of bread. The bakers Digest, 35: 36-44.
Shukla, R. & Cheryan, M. 2001. Zein: The industrial protein from corn. Industrial Crops and Products, 13: 171-192.
Sivaramakrishnan, H.P., Senge, B. & Chatopadhyay, P.K. 2004. Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62: 37-45.
Steller, W.R. & Bailey, C.H. 1938. The relation of flour strength, soy flour and temperature of storage to the staling of bread. Cereal Chemistry, 15: 391.
Strandine, E.J., Carlin, G.T., Werner, G.A. & Hopper, R.P. 1951. Effect of monoglycerides of starch, flour and bread, a microscopic and chemical study. Cereal Chemistry, 45: 269-279.
Wehrle, K., Crau, H. & Arendt, E. 1997. Effect of lactic acid, acetic acid and table salt on fundamental rheological dough properties of wheat dough. Cereal Chemistry, 74: 739-744.
ارسال نظر در مورد این مقاله