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Thematische Bibliographien / Breadmaking / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Breadmaking“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 11. März 2023

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1

Požrl, T., M. Kopjar, I. Kurent, J. Hribar, A. Janeš und M. Simčič. „Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures“. Czech Journal of Food Sciences 27, No. 1 (11.02.2009): 29–38. http://dx.doi.org/10.17221/130/2008-cjfs.

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Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flour) and three different breadmaking procedures (direct, indirect, and with sourdough addition) on phytic acid was investigated. The results showed that the flour type influenced the phytic acid content. The phytic acid contents of flour type 500, type 850, and whole meal flour was 0.4380, 0.5756, and 0.9460 g/100 g dm, respectively. The dough and bread prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation and baking, degradation of phytic acid occurred. Phytic acid was also influenced by pH. Samples of lower pH had a lower phytic acid content. Dough prepared from flour type 500 and type 850 with 10% addition of sourdough had especially low phytic acid contents, and the bread prepared from the respective dough contained no phytic acid at all.

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2

Brennan, Charles. „Technology of Breadmaking“. International Journal of Food Science & Technology 43, Nr. 11 (November 2008): 2100. http://dx.doi.org/10.1111/j.1365-2621.2007.01645.x.

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3

Collar, C. „Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación“. Food Science and Technology International 2, Nr. 6 (Dezember 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.

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The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.

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4

Carr, Neil O., Norman W. R. Daniels und Peter J. Frazier. „Lipid interactions in breadmaking“. Critical Reviews in Food Science and Nutrition 31, Nr. 3 (Januar 1992): 237–58. http://dx.doi.org/10.1080/10408399209527571.

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5

Ponte, J. G. „Handbook of breadmaking technology“. Trends in Food Science & Technology 2 (Januar 1991): 333–34. http://dx.doi.org/10.1016/0924-2244(91)90739-6.

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6

Dobraszczyk, B. J., und M. P. Morgenstern. „Rheology and the breadmaking process“. Journal of Cereal Science 38, Nr. 3 (November 2003): 229–45. http://dx.doi.org/10.1016/s0733-5210(03)00059-6.

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7

Junkel, E. F. „Self-adjusting automatic breadmaking machine“. Trends in Food Science & Technology 6, Nr. 10 (Oktober 1995): 350. http://dx.doi.org/10.1016/s0924-2244(00)89177-3.

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8

Seguchi, M., H. Mishima, C. Kumashiro, Y. Yoshino, C. Kusunose und M. Goto. „Effect ofCapsicumPowder on Breadmaking Properties“. Cereal Chemistry Journal 86, Nr. 6 (November 2009): 633–36. http://dx.doi.org/10.1094/cchem-86-6-0633.

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9

Vemulapalli, V., K. A. Miller und R. C. Hoseney. „Glucose Oxidase in Breadmaking Systems“. Cereal Chemistry Journal 75, Nr. 4 (Juli 1998): 439–42. http://dx.doi.org/10.1094/cchem.1998.75.4.439.

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10

Selmair, Patrick L., und Peter Koehler. „Role of glycolipids in breadmaking“. Lipid Technology 22, Nr. 1 (Januar 2010): 7–10. http://dx.doi.org/10.1002/lite.200900069.

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11

Guo, Haoyu, Jisu Wu, Yuxia Lu und Yueming Yan. „High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough“. Journal of Food Quality 2019 (04.06.2019): 1–8. http://dx.doi.org/10.1155/2019/1958747.

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The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

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12

Vinterová, M., J. Bednář, I. Ježíšková und P. Martinek. „DNA Markers for High Molecular weight Glutenin Subunits 5+10 Used in Wheat and Triticale Breeding“. Czech Journal of Genetics and Plant Breeding 39, No. 3 (23.11.2011): 69–72. http://dx.doi.org/10.17221/3722-cjgpb.

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Prediction of flour breadmaking quality was verified using DNA markers in seven genotypes of winter wheat (T. aestivum L., 2n = 6x = 42, AABBDD) of different quality classes, four genotypes of triticale (× Triticosecale Wittmack, 2n = 6x = 42, AABBRR), and selected progenies of triticale Presto with the T1R.1D<sub>5+10</sub>-2 translocation. DNA isolated from fresh leaves (the stage of the first true leaf) was used to detect the Glu D1 5+10 allele based on the SPLAT protocol according to D’Ovidio and Anderson (1994). The presence of the Glu D1 5+10 allele was verified using a product of 450 bp size. It was detected in the wheat genotypes Athlet, Brea, Bruneta, Iris, Lívia, Mona, Sida, and in all analysed progenies derived from the Presto triticale sample with the T1R.1D<sub>5+10</sub>-2 translocation. Effects are discussed of other loci on the final breadmaking quality in the wheat varieties Athlet, Lívia, and Mona with Glu D1 5+10 and a lower grain breadmaking quality.  

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13

Perenzin, M., N. E. Pogna und B. Borghi. „Combining ability for breadmaking quality in wheat“. Canadian Journal of Plant Science 72, Nr. 3 (01.07.1992): 743–54. http://dx.doi.org/10.4141/cjps92-090.

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Combining ability and heterotic patterns for grain yield, kernel weight, and seven traits related to breadmaking quality were determined in 45 F1 hybrid wheats and 18 parents grown in two environments in Italy. Significant, positive general combining ability (GCA) effects were observed for yield (cultivars Pandas and SK 7), protein content (Salmone) and for the alveograph parameters of dough strength W (Pandas, Saliente and Salmone), tenacity P (Irnerio, Kosutka and Saliente) and extensibility L (Pandas, Salgemma and Salmone). Although best-parent heterotic responses for yield were generally low (5–10%), they were evident at all levels of yield potential. Hybrid wheats tended to have high protein content, enhanced dough extensibility and weak gluten compared with the parents. However, a few hybrid combinations from crosses between high-yielding cultivars and good-quality cultivars had both good yield levels (> 7 t ha−1) and acceptable breadmaking properties (W > 250, P/L < 1). Significant positive correlations were found between protein content and dough extensibility, and between the SDS sedimentation volume and dough tenacity. The lack of correlation between yield and protein content in hybrid wheat could result from the high total biomass in hybrid genotypes.Key words: Breadmaking, combining ability, heterosis, protein content, Wheat, Triticum aestivum L.

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14

MARTÍNEZ-ANAYA, M. A., B. PITARCH und C. BENEDITO BARBER. „Chemometrics Assess Quality of Breadmaking Starters“. Journal of Food Science 58, Nr. 2 (März 1993): 419–25. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04289.x.

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15

Ewart, J. „Thiols in flour and breadmaking quality“. Food Chemistry 28, Nr. 3 (1988): 207–18. http://dx.doi.org/10.1016/0308-8146(88)90052-0.

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16

Cauvain, S. P. „Wheat Proteins—The Foundation of Breadmaking“. Cereal Foods World 57, Nr. 5 (September 2012): 241–42. http://dx.doi.org/10.1094/cfw-57-5-241.

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17

Hernández‐Espinosa, Nayelli, Carlos Guzmán, Anayeli Sarai Morales‐Dorantes, Leonardo Crespo‐Herrera, Suchismita Mondal, Ravi Singh und Maria Itria Ibba. „Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations“. Cereal Chemistry 98, Nr. 5 (24.06.2021): 1091–100. http://dx.doi.org/10.1002/cche.10457.

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18

MORITA, Naofumi, Li ZHANG und Yukihiro YAMAGUCHI. „Effects of L-Ascorbic Acid and Sodium D-Isoascorbate on Breadmaking in a Domestic Breadmaking Apparatus.“ Journal of the Japanese Society of Starch Science 40, Nr. 1 (1993): 35–40. http://dx.doi.org/10.5458/jag1972.40.35.

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19

Graça, Carla, Anabela Raymundo und Isabel Sousa. „Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment“. Applied Sciences 10, Nr. 19 (30.09.2020): 6868. http://dx.doi.org/10.3390/app10196868.

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Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the effect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such effects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtained.

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20

Martínez-Anaya, M. A., und O. Rouzaud. „Influence of flour, bacterial starter and breadmaking stages on total starch, sugars and low-molecular-weight dextrins/ Influencia de la harina, del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total, azúcares y dextrinas de bajo peso molecular“. Food Science and Technology International 2, Nr. 1 (Februar 1996): 35–43. http://dx.doi.org/10.1177/108201329600200105.

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Wheat flours and bacterial starters were used in sourdough and straight breadmaking processes. The effect of the processing stage on levels of starch, sugars and low-molecular-weight dextrins (LMWD) with degrees of polymerization (DP) 3-7 were studied. The breadmaking step and type of flour affected the majority of the variables. The type of microorganism influenced only sugar contents. In factor analysis, the first two factors correlated with LMWD and the third factor with starch. Sourdough and fermentation mainly influenced changes in LMWD; baking did not result in further differences. Sourdoughs and unfermented doughs had the greatest amounts of monosaccharides, whereas fermented doughs and breads had the highest levels of dextrins with DP 3-5. The type of wheat was more significant than the flour extraction rate in governing LMWD.

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21

Mason, H., A. Navabi, B. Frick, J. O'Donovan, D. Niziol und D. Spaner. „Does growing Canadian Western Hard Red Spring wheat under organic management alter its breadmaking quality?“ Renewable Agriculture and Food Systems 22, Nr. 3 (08.08.2007): 157–67. http://dx.doi.org/10.1017/s1742170507001688.

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AbstractCanadian Western Hard Red Spring (CWRS) wheat is recognized as premium quality wheat, ideal for breadmaking due to its superior milling qualities, baking characteristics and protein content. Organic wheat production is becoming more prevalent in Canada, due to increasing consumer demand for organic wheat products. Differences may exist in the baking and milling quality of wheat grown under conventional and organic management, a result of the dissimilarity between organic and conventional soil and crop management practices. Five CWRS cultivars released from 1885 to 1997 were grown under conventional and organic management and were assessed for their breadmaking potential. Several traits were investigated, including test weight, protein content, flour yield, kernel hardness and several mixograph parameters. Test weight was higher under conventional management, while no differences in protein content were observed between organic and conventionally grown wheat. Higher sodium dodecyl sulfate sedimentation (SDSS) volume, a reflection of gluten strength, was observed under conventional management, while there was a trend towards higher dough strength under organic management. Cultivars differed in grain protein, flour yield, kernel hardness and mixograph parameters, with Park and McKenzie superior to the others, particularly Red Fife, a much older cultivar. Management×cultivar interaction effects suggest that cultivars exhibit somewhat different baking characteristics when grown in the two management systems. There was no evidence that older cultivars (developed prior to the widespread use of pesticides and fertilizers) are better suited, in terms of breadmaking quality, for organic production.

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22

Kimura, Tomoko, Tatsyuki Sugahara, Hiroko Sasaki, Yoko Fukuya und Tsuyoshi Nanba. „Effects of Azuki Beanpowder on Breadmaking Properties“. Journal for the Integrated Study of Dietary Habits 10, Nr. 1 (1999): 49–56. http://dx.doi.org/10.2740/jisdh.10.49.

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23

MANINGAT, J. I., J. Y. WU, R. C. HOSENEY und J. G. PONTE. „Short-Time Breadmaking Systems. Effect on Oxidation“. Journal of Food Science 53, Nr. 2 (März 1988): 540–45. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07751.x.

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24

Rodriguez-Mateos, Ana, Sam J. Millar, Dhan G. Bhandari und Richard A. Frazier. „Formation of Dityrosine Cross-Links during Breadmaking“. Journal of Agricultural and Food Chemistry 54, Nr. 7 (April 2006): 2761–66. http://dx.doi.org/10.1021/jf052933q.

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25

Marston, P. E. „Dough development for breadmaking under controlled atmospheres“. Journal of Cereal Science 4, Nr. 4 (Oktober 1986): 335–44. http://dx.doi.org/10.1016/s0733-5210(86)80037-6.

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26

McKenzie-Parnell, Joan M., und Neill T. Davies. „Destruction of phytic acid during home breadmaking“. Food Chemistry 22, Nr. 3 (Januar 1986): 181–92. http://dx.doi.org/10.1016/0308-8146(86)90077-4.

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27

Jurgens, A. „Cereals in breadmaking: A molecular colloidal approach“. Trends in Food Science & Technology 4, Nr. 10 (Oktober 1993): 352. http://dx.doi.org/10.1016/0924-2244(93)90111-m.

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28

MacRitchie, F. „Seventy years of research into breadmaking quality“. Journal of Cereal Science 70 (Juli 2016): 123–31. http://dx.doi.org/10.1016/j.jcs.2016.05.020.

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29

Haros, Monica, Cristina M. Rosell und Carmen Benedito. „Fungal phytase as a potential breadmaking additive“. European Food Research and Technology 213, Nr. 4-5 (Oktober 2001): 317–22. http://dx.doi.org/10.1007/s002170100396.

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30

Biliaderis, Costas G. „Cereals in breadmaking. A molecular colloidal approach“. Food Research International 27, Nr. 6 (Januar 1994): 575–76. http://dx.doi.org/10.1016/0963-9969(94)90146-5.

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31

Ferrero, Cristina. „Hydrocolloids in wheat breadmaking: A concise review“. Food Hydrocolloids 68 (Juli 2017): 15–22. http://dx.doi.org/10.1016/j.foodhyd.2016.11.044.

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32

Filipovic, Nada, Dragana Soronja-Simovic und Vladimir Filipovic. „Breadmaking characteristics of dough with extruded corn“. Chemical Industry and Chemical Engineering Quarterly 15, Nr. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.

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Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.

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33

BEGEULOV, M. SH, und YE O. SYCHEVA. „BREADMAKING TECHNOLOGY BASED ON USING LINSEED CAKE“. Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, Nr. 3 (2017): 110–26. http://dx.doi.org/10.26897/0021-342x-2017-3-110-126.

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34

Tosi, E. A., E. D. Ré, L. Carbone und M. Cuniberti. „Breadmaking Quality Estimation By Fast Spectrophotometric Method“. Cereal Chemistry Journal 77, Nr. 6 (November 2000): 699–701. http://dx.doi.org/10.1094/cchem.2000.77.6.699.

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35

Watanabe, Michiyo, Tomoko Maeda, Kikuichi Tsukahara, Hiroshi Kayahara und Naofumi Morita. „Application of Pregerminated Brown Rice for Breadmaking“. Cereal Chemistry Journal 81, Nr. 4 (Juli 2004): 450–55. http://dx.doi.org/10.1094/cchem.2004.81.4.450.

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36

Mann, David L. „Milling and baking in Scotland“. Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences 87, Nr. 3-4 (1986): 241–54. http://dx.doi.org/10.1017/s0269727000004346.

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SynopsisThis paper is limited to the milling and baking of wheat products and, to a smaller extent, oats products. Initial analyses of the marketplace and the major manufacturers in both the United Kingdom and Scotland include references to changing consumer demands, changing market sizes, major grocery retailer power, and industrial over-capacity in both milling and baking.The sources of wheat for baking are described, in particular the remarkable increase in the use of homegrown wheat for breadmaking. Detailed descriptions are given of the technology of flour milling, breadmaking and biscuit making, covering some of the scientific principles as well as the equipment used. Future developments are also predicted.Scottish millers and bakers must be at the forefront of investment and new technology if they are to survive competition in declining markets and in industries that still have over-capacity.

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37

Klopsch, Baldermann, Voss, Rohn, Schreiner und Neugart. „Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods“. Foods 8, Nr. 10 (20.09.2019): 427. http://dx.doi.org/10.3390/foods8100427.

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Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the ‘vegetable breads’ indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the ‘vegetable breads’. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In ‘kale breads’ and ‘pea breads’, 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods.

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38

Velázquez, Noemí, Hugo Sánchez, Carlos Osella und Liliana G. Santiago. „Using white sorghum flour for gluten-free breadmaking“. International Journal of Food Sciences and Nutrition 63, Nr. 4 (24.11.2011): 491–97. http://dx.doi.org/10.3109/09637486.2011.636734.

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39

Calderon-Dominguez, Georgina, Rosalva Mora-Escobedo und Greynold Farrera-Rebollo. „Germinated Soybean Products as Nutraceutical Compounds in Breadmaking“. Current Nutrition & Food Science 7, Nr. 2 (01.05.2011): 103–7. http://dx.doi.org/10.2174/157340111795713834.

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40

MANINGAT, J. I., J. Y. WU, R. C. HOSENEY und J. G. PONTE. „Short-time Breadmaking Systems. A Continuous Mix System“. Journal of Food Science 53, Nr. 2 (März 1988): 546–48. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07752.x.

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41

Wang, Rong, und Weibiao Zhou. „Stability of Tea Catechins in the Breadmaking Process“. Journal of Agricultural and Food Chemistry 52, Nr. 26 (Dezember 2004): 8224–29. http://dx.doi.org/10.1021/jf048655x.

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42

Türk, M., und A. S. Sandberg. „Phytate degradation during breadmaking: Effect of phytase addition“. Journal of Cereal Science 15, Nr. 3 (Mai 1992): 281–94. http://dx.doi.org/10.1016/s0733-5210(09)80126-4.

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43

Sharma, H. R., V. F. Rasper und F. R. van de Voort. „Pregelatinized Rice Flours in Composite Blends for Breadmaking“. Canadian Institute of Food Science and Technology Journal 21, Nr. 4 (Oktober 1988): 408–14. http://dx.doi.org/10.1016/s0315-5463(88)70977-3.

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44

Capriles, Vanessa D., Fernanda G. dos Santos und José Alfredo G. Arêas. „Gluten-free breadmaking: Improving nutritional and bioactive compounds“. Journal of Cereal Science 67 (Januar 2016): 83–91. http://dx.doi.org/10.1016/j.jcs.2015.08.005.

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Vadlamani, Keswara Rao, und Paul A. Seib. „Effect of Zinc and Aluminum Ions in Breadmaking“. Cereal Chemistry Journal 76, Nr. 3 (Mai 1999): 355–60. http://dx.doi.org/10.1094/cchem.1999.76.3.355.

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Palacios, María Consuelo, Yolanda Sanz, Mónica Haros und Cristina M. Rosell. „Application of Bifidobacterium strains to the breadmaking process“. Process Biochemistry 41, Nr. 12 (Dezember 2006): 2434–40. http://dx.doi.org/10.1016/j.procbio.2006.07.002.

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Marco, Cristina, und Cristina M. Rosell. „Breadmaking performance of protein enriched, gluten-free breads“. European Food Research and Technology 227, Nr. 4 (19.02.2008): 1205–13. http://dx.doi.org/10.1007/s00217-008-0838-6.

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Angioloni, Alessandro, und Concha Collar. „Suitability of Oat, Millet and Sorghum in Breadmaking“. Food and Bioprocess Technology 6, Nr. 6 (01.02.2012): 1486–93. http://dx.doi.org/10.1007/s11947-012-0786-9.

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A. Osibanjo, A., P. O. Ibidapo, N. E. Efuribe und G. N. Elemo. „Breadmaking Potential of Sorghum Flour and Sorghum Bran“. International Journal of Food Science and Agriculture 6, Nr. 3 (22.07.2022): 267–71. http://dx.doi.org/10.26855/ijfsa.2022.09.005.

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