The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review
Open accessAbstract
Abstract: During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross‐links. Appropriate cross‐links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross‐links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.
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Citations
Cites
Polyphenols and disease risk in epidemiologic studies
Arts, I. C., & Hollman, P. C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.317s · Cited by 1,916 · cited 3×
“…ise Re vie ws in Fo od Sc ien ceFiber, phenolics, and bread . . . peroxide (H2O2), and lipid peroxide radicals have been associated with chronic degenerative diseases such as cancer, inflammatory, aging, cardiovascular, and neurodegenerative disease (Shahidi and Naczk 1995; Arts and Hollman 2005).”
BackgroundInfluence of hydrocolloids on dough rheology and bread quality
Rosell, C. M., Rojas, J. A., & Benedito de Barber, C. (2001) · Food Hydrocolloids · doi:10.1016/s0268-005x(00)00054-0 · Cited by 866
Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.12.016 · Cited by 659
Dietary fibre and the gut microbiota
Scott, K. P., Duncan, S. H., & Flint, H. J. (2008) · Nutrition Bulletin · doi:10.1111/j.1467-3010.2008.00706.x · Cited by 237
Dynamic rheological properties of wheat flour dough and proteins
Song, Y., & Zheng, Q. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2006.11.003 · Cited by 234
Adams, E. L., Kroon, P. A., Williamson, G., & Morris, V. J. (2003) · Carbohydrate Research · doi:10.1016/s0008-6215(03)00017-x · Cited by 63
Cited by
Zhou, Y., Dhital, S., Zhao, C., Ye, F., Chen, J., & Zhao, G. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106203 · Cited by 268
Metadata
- Authors
- Sivam, A. S., Sun‐Waterhouse, D., Quek, S., & Perera, C. O.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2010-10
- Volume
- 75
- Issue
- 8
- Pages
- R163-74
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2073315665
- Cited by
- 322
- References
- 6
- FWCI
- 5.55
- Type
- journal article
- Language
- en
- Open access
- green
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- The paper
- Sivam, A. S., Sun‐Waterhouse, D., Quek, S., & Perera, C. O. (2010). Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review. Journal of Food Science. https://doi.org/10.1111/j.1750-3841.2010.01815.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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