Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery-Reference-Cited by-同舟云学术

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Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery

Published:2021-12 Issue:2 Volume:66 Page:115-120
ISSN:0570-1783
Container-title:Annals of Agricultural Sciences
language:en
Short-container-title:Annals of Agricultural Sciences

Author:

Aldughpassi Ahmed,Alkandari Sharifa,Alkandari Dina,Al-Hassawi Fatima,Sidhu Jiwan S.,Al-Amiri Hanan A.,Al-Salem Ebtihal

Funder

Kuwait Foundation for the Advancement of Sciences

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology,Food Science

Reference30 articles.

1. Effect of psyllium addition on the instrumental texture of high-fiber pan bread and buns;Abdullah;Ann. Agric. Sci.,2021

2. Effect of psyllium husk, bran, and raw wheat germ addition on the rheological characteristics of Arabic (Pita) bread dough;Aldughpassi;Int. J. Food Sci.,2020

3. Enhancing Arabic bread quality and shelf life stability using bread improvers;Aleid;J. Food Sci. Technol.,2015

4. Utility of CIE Tristimulus system in measuring the objective color of high fiber toast bread formulations;Al-Hooti;J. Food Qual.,2000

5. Developing functional foods using red palm olein. II. Objective color and instrumental texture;Al-Hooti;Int. J. Food Prop.,2004

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1. Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread;Foods;2024-08-18

2. Development and Characterisation of Functional Bakery Products;Physchem;2024-07-17

3. Effect of Fiber and Insect Powder Addition on Selected Organoleptic and Nutritional Characteristics of Gluten-Free Bread;Processes;2024-05-10

4. Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation;Food Bioscience;2024-04

5. Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread;Foods;2023-09-22

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