Wheat flour constituents: How they impact bread quality, and how to impact their functionality
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Each is checked against this paper’s own text: does it say what the citing paper says it does?
The gluten weakness of old durum wheat semolina is a major problem in bread-making.
“The gluten weakness of old durum wheat semolina is a major problem in bread-making, which is why flour additives should be considered able to improve the handling properties of dough, increase the quality of bread and prolong its shelf life.”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Goesaert et al., 2005
Old durum wheat cultivars have poor technological properties compared with modern wheat varieties, posing severe problems for their use in modern bakery plants.
“Nonetheless, the poor technological properties of these cultivars with respect to modern wheat varieties pose severe problems for their use in modern bakery plants.”
From Improving the quality of dough obtained with old durum wheat using hydrocolloids (2020) · cites this paper as Goesaert et al., 2005
Cites
The roles of amylose and amylopectin in the gelation and retrogradation of starch
Miles, M. J., Morris, V. J., Orford, P. D., & Ring, S. G. (1985) · Carbohydrate Research · doi:10.1016/s0008-6215(00)90778-x · Cited by 1,202 · see citing works
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“Schematic representation adapted from (Goesaert et al., 2005). time (Liu et al., 2010; Katopo et al., 2002).”
BackgroundEnzymatic and bacterial conversions during sourdough fermentation
Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432 · see citing works
Microbial ecology and process technology of sourdough fermentation
(2017) · Advances in applied microbiology · doi:10.1016/bs.aambs.2017.02.003 · Cited by 226 · see citing works
Lores, H., Romero, V., Costas, I., Bendicho, C., & Lavilla, I. (2017) · Talanta · doi:10.1016/j.talanta.2016.10.078 · Cited by 96 · see citing works
Improving the quality of dough obtained with old durum wheat using hydrocolloids
Farbo, M. G., Fadda, C., Marceddu, S., Conte, P., Del Caro, A., & Piga, A. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105467 · Cited by 67 · see citing works
- Authors
- Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin, C. M., Gebruers, K., & Delcour, J. A.
- Affiliations
- KU Leuven (BE)
- Corresponding author
- Delcour, J.A.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2005-01
- Volume
- 16
- Issue
- 1-3
- Pages
- 12-30
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2059510870
- Cited by
- 1,033
- References
- 1
- Citations by year
- 2026: 27 · 2025: 51 · 2024: 57 · 2023: 57 · 2022: 81 · 2021: 88 · 2020: 74 · 2019: 65 · 2018: 70 · 2017: 66 · 2016: 57 · 2015: 67 · 2014: 40 · 2013: 43 · 2012: 39
- FWCI
- 14.83
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Lirias (submittedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- wheat flour, bread quality, gluten, non-starch polysaccharides, starch, flour functionality
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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