Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality"
written by Mysore S. Hemalatha, Ragu Sai Manohar, Paramahans V. Salimath, Ummiti J. S. Prasada Rao,
published by Food and Nutrition Sciences, Vol.4 No.9, 2013

has been cited by the following article(s):

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[1]	Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems
	Papp, K Orosz, E Jaksics… - Periodica Polytechnica …, 2022

[2]	Value addition with flours for increased shelf life of Chapati
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[3]	Increasing shelf life of chapati by value addition
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[4]	A null allele of granule bound starch synthase (Wx-B1) may be one of the major genes controlling chapatti softness
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[5]	Textural Characteristics of Indian Foods: A Comparative Analysis
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[6]	Development of whole wheat chapati with increased shelf-life and flexibility
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[7]	The Science and Technology of Chapatti and Other Indian Flatbreads
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[8]	Biyofortifikasyonun Arpa, Yulaf ve Öğütme Fraksiyonlarında Bazı Mineraller ve Fonksiyonel Bileşenler Üzerine Etkisinin Araştırılması
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[9]	Influence of biofortified colored wheats (purple, blue, black) on physicochemical, antioxidant and sensory characteristics of chapatti (Indian flatbread)
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[10]	Rheological tools for predict alveographin relation to physicochemical attributes of Wheat flour Quality
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[11]	Ascertaining Different Physical and Chemical Attributes In Relation To Quality Making Traits of Indian Wheat: A Review
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[12]	Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
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[13]	Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
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[14]	Textural Characteristics of Indian Foods
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[15]	Genetic Variability and Physio-Chemical Attributes in Relation to Quality in Bread Wheat (Triticum aestivum L Em. Thell)
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[16]	Agronomic performance of Indian wheat varieties and genetic stocks known for outstanding chapati quality characteristics
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[17]	Understanding the chapati making attributes of the Indian wheats–I: The physico-chemical basis
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[18]	Understanding the chapatti making attributes of the Indian wheats–II: The rheological basis
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[19]	Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars
	LWT, 2018

[20]	Investigating the role of high molecular weight glutenin subunits (HMW-GS) protein in end use quality of Indian flat breads
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[21]	Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads
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[22]	Wheat Improvement in India: Present and Future
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[23]	Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality
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[24]	Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta) and its Chapati Making Quality
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[25]	Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat
	Food Hydrocolloids, 2016

[26]	Utilization of wheat aleurone-rich flour in pasta and bread production and the oxidative modification of its arabinoxylan fraction
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[27]	TAHILLARDA ARABİNOKSİLANLAR.
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[28]	Structural variations of arabinoxylans extracted from different wheat ( Triticum aestivum) cultivars in relation to chapati-quality
	Food Hydrocolloids, 2015

[29]	Estimation of Macronutrient Content of Traditional Pakistani Chapatti/Roti as Part of Food Exchange List
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[30]	TAHILLARDA ARABİNOKSİLANLAR
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[31]	Zlepšení kvality a prodloužení trvanlivosti pečiva vyrobeného ze zmrazeného polotovaru
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[1]	Textural Characteristics of World Foods 2020 DOI:10.1002/9781119430902.ch14

[2]	Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread) Molecules, 2020 DOI:10.3390/molecules25215071

[3]	Textural Characteristics of World Foods 2020 DOI:10.1002/9781119430902.ch14

[4]	Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology Carbohydrate Polymers, 2019 DOI:10.1016/j.carbpol.2019.06.002

[5]	Effects of water extractable and unextractable pentosans on dough and bread properties of hard wheat cultivars LWT, 2018 DOI:10.1016/j.lwt.2018.07.066

[6]	Influence of Stone Chakki Settings on the Characteristics of Whole Wheat Flour (Atta ) and its Chapati Making Quality Journal of Food Processing and Preservation, 2017 DOI:10.1111/jfpp.12966

[7]	Structural and functional characterization of oxidized feruloylated arabinoxylan from wheat Food Hydrocolloids, 2017 DOI:10.1016/j.foodhyd.2016.08.045

[8]	Wheat Biotechnology Methods in Molecular Biology, 2017 DOI:10.1007/978-1-4939-7337-8_4

[9]	Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality Journal of Food Measurement and Characterization, 2016 DOI:10.1007/s11694-016-9345-9

[10]	Structural variations of arabinoxylans extracted from different wheat (Triticum aestivum) cultivars in relation to chapati-quality Food Hydrocolloids, 2015 DOI:10.1016/j.foodhyd.2014.08.002

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