Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean <i>(Parkia biglobosa)</i> flour

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Agricultural Sciences

ISSN Print: 2156-8553
ISSN Online: 2156-8561
www.scirp.org/journal/as
E-mail: as@scirp.org

Google-based Impact Factor: 1.22
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"Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour"
written by Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao,
published by Agricultural Sciences, Vol.4 No.5B, 2013

has been cited by the following article(s):

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[2]	GEOTECHNICAL AND MINERALOGICAL CHARACTERISTICS OF LATERITIC SOIL AND LOCUST BEAN (PARKIA BIGLOBOSA) PODS ASH AS CONSTRUCTION …
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[3]	Valorisation of resistant starch from foxtail millet for the development of gluten-free cereal bars and their quality evaluation
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[5]	Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and …
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[6]	Shelf life extension of bread using ethanol emitters with different packaging materials
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[7]	Influence of rice flour on wheat flour based low-gluten flat bread: Functional and bread parameters characterization
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[11]	Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion
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[12]	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
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[13]	Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa
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[14]	Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research
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[15]	An overview on Parkia biglobosa starch digestibility, health benefits and some applications
	2019

[16]	Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned
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[17]	Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit
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[18]	Pirinç nişastasından çeşitli yöntemler ile elde edilen enzime dirençli nişastanın karakterizasyonu ve ekmek kalitesi üzerine etkisi
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[19]	Effects of Using Banana Puree as a Fat Replacer on Sensory Characteristics, Physical and Nutritional Properties of Black Bean Brownie
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[20]	Quality characteristics of spent hen meat powder incorporated whole wheat breads
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[24]	Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato
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[32]	The Physicochemical Properties and Sensory Evaluation of Bread Made with a Composite Flour from Wheat and Tempoyak (Fermented Durian)
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[1]	Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review Comprehensive Reviews in Food Science and Food Safety, 2024 DOI:10.1111/1541-4337.13355

[2]	Shelf life extension of bread using ethanol emitters with different packaging materials Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17143

[3]	Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17210

[4]	Shelf life extension of bread using ethanol emitters with different packaging materials Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17143

[5]	Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible? Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16505

[6]	Preparation of fortified bread by incorporating blends of Helianthus annuus and Myristica fragrans flours: Assessment of functional, physicochemical, and organoleptic properties Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.17210

[7]	Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges LWT, 2021 DOI:10.1016/j.lwt.2021.111823

[8]	Prebiotic wheat bread: Technological, sensorial and nutritional perspectives and challenges LWT, 2021 DOI:10.1016/j.lwt.2021.111823

[9]	Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion International Journal of Food Science & Technology, 2021 DOI:10.1111/ijfs.15273

[10]	Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy Food Science & Nutrition, 2021 DOI:10.1002/fsn3.2592

[11]	Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa International Journal of Food Science, 2020 DOI:10.1155/2020/8826693

[12]	Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned Food Science & Nutrition, 2019 DOI:10.1002/fsn3.1133

[13]	Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit Journal of Food Process Engineering, 2019 DOI:10.1111/jfpe.12962

[14]	Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned Food Science & Nutrition, 2019 DOI:10.1002/fsn3.1133

[15]	Chemical Properties of Starch [Working Title] 2019 DOI:10.5772/intechopen.88816

[16]	Quality characteristics of spent hen meat powder incorporated whole wheat breads Nutrition & Food Science, 2018 DOI:10.1108/NFS-09-2017-0202

[17]	Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch-enrichment dough and biscuit Journal of Food Process Engineering, 2018 DOI:10.1111/jfpe.12962

[18]	Physico-Functional and Sensory Properties of Cowpea Flour Based Recipes (Akara) and Enriched with Sweet Potato Journal of Nutritional Health & Food Engineering, 2017 DOI:10.15406/jnhfe.2017.07.00243

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