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Ozyigit E, Eren İ, Kumcuoglu S, Tavman S. Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109867] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Cikrikci S, Demirkesen I, Mert B. Production of hazelnut skin fibres and utilisation in a model bakery product. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0587] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Cikrikci
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
| | - I. Demirkesen
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, 06060 Ankara, Turkey
| | - B. Mert
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
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Characterization and functionality of alcohol insoluble solids from tomato pomace as fat substitute in low fat cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9264-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Daou C, Zhang H, Lagnika C, Moutaleb OH. <i>In-Vitro</i> Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.512121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Gupta P, Premavalli K. In-Vitro Studies on Functional Properties of Selected Natural Dietary Fibers. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903207736] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Prachi Gupta
- a Food Preservation Discipline, Defence Food Research Laboratory, DRDO, Siddarthanagar , Mysore, Karnataka, India
| | - K.S. Premavalli
- a Food Preservation Discipline, Defence Food Research Laboratory, DRDO, Siddarthanagar , Mysore, Karnataka, India
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Gómez M, Manchón L, Oliete B, Ruiz E, Caballero PA. Adequacy of wholegrain non-wheat flours for layer cake elaboration. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.09.019] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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GÓMEZ MANUEL, RUIZ-PARÍS ELENA, OLIETE BONASTRE, PANDO VALENTÍN. MODELING OF TEXTURE EVOLUTION OF CAKES DURING STORAGE. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2009.00210.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gómez M, Moraleja A, Oliete B, Ruiz E, Caballero PA. Effect of fibre size on the quality of fibre-enriched layer cakes. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.06.026] [Citation(s) in RCA: 116] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lebesi DM, Tzia C. Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. FOOD BIOPROCESS TECH 2009. [DOI: 10.1007/s11947-009-0181-3] [Citation(s) in RCA: 120] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Baixauli R, Sanz T, Salvador A, Fiszman S. Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.06.015] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Baixauli R, Salvador A, Fiszman SM. Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0565-4] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kaack K, Pedersen L. Low energy chocolate cake with potato pulp and yellow pea hulls. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-1181-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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