{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T04:44:47Z","timestamp":1771649087921,"version":"3.50.1"},"reference-count":39,"publisher":"Springer Science and Business Media LLC","issue":"2","license":[{"start":{"date-parts":[[2011,11,30]],"date-time":"2011-11-30T00:00:00Z","timestamp":1322611200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Eur Food Res Technol"],"published-print":{"date-parts":[[2012,2]]},"DOI":"10.1007\/s00217-011-1637-z","type":"journal-article","created":{"date-parts":[[2011,11,30]],"date-time":"2011-11-30T05:24:11Z","timestamp":1322630651000},"page":"273-284","source":"Crossref","is-referenced-by-count":79,"title":["High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions"],"prefix":"10.1007","volume":"234","author":[{"given":"Alessandro","family":"Angioloni","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Concha","family":"Collar","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2011,11,30]]},"reference":[{"key":"1637_CR1","doi-asserted-by":"crossref","first-page":"507","DOI":"10.1016\/j.tifs.2003.07.002","volume":"14","author":"RN Tharanathan","year":"2003","unstructured":"Tharanathan RN, Mahadevamma S (2003) Grain legumes-a boon to human nutrition. Trends Food Sci Technol 14:507\u2013518","journal-title":"Trends Food Sci Technol"},{"key":"1637_CR2","doi-asserted-by":"crossref","first-page":"S293","DOI":"10.1079\/BJN2002720","volume":"88","author":"F Guillon","year":"2002","unstructured":"Guillon F, Champ MMJ (2002) Carbohydrate fractions of legumes: uses in human nutrition and potential for health. Br J Nutr 88:S293\u2013S306","journal-title":"Br J Nutr"},{"issue":"2","key":"1637_CR3","first-page":"56","volume":"55","author":"CA Patterson","year":"2010","unstructured":"Patterson CA, Maskus H, Bassett CMC (2010) Fortifying foods with pulses. Cereal Foods World 55(2):56\u201362","journal-title":"Cereal Foods World"},{"issue":"3","key":"1637_CR4","first-page":"138","volume":"54","author":"JM Jones","year":"2009","unstructured":"Jones JM (2009) Nutrition: more on the GI debate. Cereal Foods World 54(3):138\u2013140","journal-title":"Cereal Foods World"},{"issue":"1","key":"1637_CR5","doi-asserted-by":"crossref","first-page":"74","DOI":"10.1111\/j.1365-2621.2010.02451.x","volume":"46","author":"CA Serrem","year":"2011","unstructured":"Serrem CA, Kock HL, Taylor JRN (2011) Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int J Food Sci Technol 46(1):74\u201383","journal-title":"Int J Food Sci Technol"},{"key":"1637_CR6","unstructured":"Jayasena V, Leung P, Nasar-Abbas SM (2008) Lupins for health and wealth. In: Palta JA, Berger JB (eds) Proceedings of the 12th international lupin conference, pp 473\u2013477"},{"key":"1637_CR7","doi-asserted-by":"crossref","first-page":"1701","DOI":"10.1016\/j.lwt.2007.11.024","volume":"41","author":"M G\u00f3mez","year":"2008","unstructured":"G\u00f3mez M, Oliete B, Rosell CM, Pando V, Fern\u00e1ndez E (2008) Studies on cake quality made of wheat-chickpea flour blends. LWT Food Sci Technol 41:1701\u20131709","journal-title":"LWT Food Sci Technol"},{"key":"1637_CR8","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1111\/j.1745-4549.1991.tb00183.x","volume":"15","author":"N Singh","year":"1991","unstructured":"Singh N, Harinder K, Sekhon KS, Kaur B (1991) Studies on the improvement of functional and baking properties of wheat-chickpea flour blends. J Food Process Pres 15:391\u2013402","journal-title":"J Food Process Pres"},{"key":"1637_CR9","doi-asserted-by":"crossref","first-page":"610","DOI":"10.1111\/j.1365-2621.2009.02174.x","volume":"45","author":"R Yamsaengsung","year":"2010","unstructured":"Yamsaengsung R, Schoenlechner R, Berghofer E (2010) The effects of chickpea on the functional properties of white and whole wheat bread. Int J Food Sci Technol 45:610\u2013620","journal-title":"Int J Food Sci Technol"},{"key":"1637_CR10","doi-asserted-by":"crossref","unstructured":"Utrilla-Coello RG, Osorio-D\u00edaz P, Bello-P\u00e9rez LA (2007) Alternative use of chickpea flour in breadmaking: chemical composition and starch digestibility of bread. Food Sci Tech Int 13(4):323\u2013327","DOI":"10.1177\/1082013207082537"},{"issue":"3","key":"1637_CR11","doi-asserted-by":"crossref","first-page":"719","DOI":"10.1016\/j.lwt.2010.11.017","volume":"44","author":"D Indrani","year":"2011","unstructured":"Indrani D, Swetha P, Soumya C, Rajiv J, Venkateswara Rao G (2011) Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta\u2014an Indian flat bread. LWT Food Sci Technol 44(3):719\u2013724","journal-title":"LWT Food Sci Technol"},{"key":"1637_CR12","unstructured":"ICC Standard Methods of the International Association for Cereal Chemistry (1976\u20131996) 104\/1, 105\/2, 110\/1, 115\/1, 136, 162. The Association: Vienna"},{"key":"1637_CR13","unstructured":"Association of Official Analytical Chemists (AOAC) (1991) Total, soluble, and insoluble dietary fiber in foods"},{"key":"1637_CR14","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1007\/s00217-003-0686-3","volume":"216","author":"C Collar","year":"2003","unstructured":"Collar C (2003) Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling. Eur Food Res Technol 216:505\u2013513","journal-title":"Eur Food Res Technol"},{"key":"1637_CR15","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1016\/S0268-005X(99)00030-2","volume":"13","author":"C Collar","year":"1999","unstructured":"Collar C, Andreu P, Mart\u00ednez JC, Armero E (1999) Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocoll 13:467\u2013475","journal-title":"Food Hydrocoll"},{"issue":"5","key":"1637_CR16","doi-asserted-by":"crossref","first-page":"513","DOI":"10.1002\/jsfa.840","volume":"81","author":"A Ramirez-Jimenez","year":"2001","unstructured":"Ramirez-Jimenez A, Garcia-Villanova B, Guerra-Hernandez E (2001) Effect of toasting time on the browning of sliced bread. J Sci Food Agric 81(5):513\u2013518","journal-title":"J Sci Food Agric"},{"key":"1637_CR17","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/S0308-8146(03)00053-0","volume":"83","author":"CL Hsu","year":"2003","unstructured":"Hsu CL, Chen W, Weng YM, Tseng CY (2003) Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chem 83:85\u201389","journal-title":"Food Chem"},{"key":"1637_CR18","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1007\/s00217-009-1022-3","volume":"229","author":"A Angioloni","year":"2009","unstructured":"Angioloni A, Collar C (2009) Bread crumb quality assessment: a plural physical approach. Eur Food Res Technol 229:21\u201330","journal-title":"Eur Food Res Technol"},{"key":"1637_CR19","volume-title":"Approved methods of the American Association of Cereal Chemists","author":"AACC","year":"2000","unstructured":"AACC (2000) Approved methods of the American Association of Cereal Chemists, 10th edn. AACC, St Paul","edition":"10"},{"key":"1637_CR20","doi-asserted-by":"crossref","first-page":"329","DOI":"10.1079\/BJN2002786","volume":"89","author":"KN Englyst","year":"2003","unstructured":"Englyst KN, Vinory S, Englyst HN, Lang V (2003) Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. Brit J Nutr 89:329\u2013339","journal-title":"Brit J Nutr"},{"key":"1637_CR21","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.foodchem.2008.03.062","volume":"111","author":"HJ Chung","year":"2008","unstructured":"Chung HJ, Liu Q, Hoover R, Warkentin TD, Vandenberg B (2008) In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chem 111:316\u2013321","journal-title":"Food Chem"},{"key":"1637_CR22","doi-asserted-by":"crossref","first-page":"427","DOI":"10.1016\/S0271-5317(97)00010-9","volume":"17","author":"I Go\u00f1i","year":"1997","unstructured":"Go\u00f1i I, Garcia-Alonso A, Saura-Calixto F (1997) A starch hydrolysis procedure to estimate glycemic index. Nutr Res 17:427\u2013437","journal-title":"Nutr Res"},{"key":"1637_CR23","doi-asserted-by":"crossref","first-page":"747","DOI":"10.1016\/j.lwt.2010.09.008","volume":"44","author":"A Angioloni","year":"2011","unstructured":"Angioloni A, Collar C (2011) Physicochemical and nutritional properties of reduced-caloric density high-fibre breads. LWT Food Sci Technol 44:747\u2013758","journal-title":"LWT Food Sci Technol"},{"key":"1637_CR24","doi-asserted-by":"crossref","first-page":"1283","DOI":"10.1002\/jsfa.4314","volume":"91","author":"A Angioloni","year":"2011","unstructured":"Angioloni A, Collar C (2011) Nutritional and functional added value of oat, Kamut\u00ae, spelt, rye and buckwheat versus common wheat in breadmaking. J Sci Food Agric 91:1283\u20131292","journal-title":"J Sci Food Agric"},{"key":"1637_CR25","first-page":"649","volume":"46","author":"Y Granfeldt","year":"1992","unstructured":"Granfeldt Y, Bj\u00f6rck I, Drews A, Tovar J (1992) An in vitro procedure based on chewing to predict metabolic responses to starch in cereal and legume products. Eur J Clin Nutr 46:649\u2013660","journal-title":"Eur J Clin Nutr"},{"key":"1637_CR26","doi-asserted-by":"crossref","first-page":"3342","DOI":"10.1021\/jf0000373","volume":"48","author":"F Saura-Calixto","year":"2000","unstructured":"Saura-Calixto F, Garc\u00eda-Alonso A, Go\u00f1i I, Bravo L (2000) In vitro determination of the indigestible fraction in foods: an alternative to dietary fiber analysis. J Agric Food Chem 48:3342\u20133347","journal-title":"J Agric Food Chem"},{"key":"1637_CR27","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","volume":"299","author":"VL Singleton","year":"1999","unstructured":"Singleton VL, Orthofer R, Lamuela-Ravent\u00f3s RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of folineciocalteu reagent. Methods Enzymol 299:152\u2013178","journal-title":"Methods Enzymol"},{"key":"1637_CR28","first-page":"25","volume":"28","author":"W Brand-Williams","year":"1995","unstructured":"Brand-Williams W, Cuvelier BersetC (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 28:25\u201330","journal-title":"Food Sci Technol"},{"key":"1637_CR29","doi-asserted-by":"crossref","first-page":"270","DOI":"10.1002\/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9","volume":"76","author":"C S\u00e1nchez-Moreno","year":"1998","unstructured":"S\u00e1nchez-Moreno C, Larrauri JA, Saura-Calixto F (1998) A procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric 76:270\u2013276","journal-title":"J Sci Food Agric"},{"key":"1637_CR30","doi-asserted-by":"crossref","first-page":"742","DOI":"10.1016\/j.foodhyd.2008.04.005","volume":"23","author":"A Angioloni","year":"2009","unstructured":"Angioloni A, Collar C (2009) Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties. Food Hydrocoll 23:742\u2013748","journal-title":"Food Hydrocoll"},{"key":"1637_CR31","doi-asserted-by":"crossref","first-page":"554","DOI":"10.1016\/j.foodchem.2008.02.032","volume":"11","author":"A Lodi","year":"2008","unstructured":"Lodi A, Vodovotz Y (2008) Physical properties and water state changes during storage in soy bread with and without almond. Food Chem 11:554\u2013561","journal-title":"Food Chem"},{"key":"1637_CR32","unstructured":"European Commission (2006) Nutrition and health claims made in foods. Off J Eur Comm L 404:9\u201325"},{"key":"1637_CR33","unstructured":"Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (2002\/2005) www.nap.edu"},{"key":"1637_CR34","unstructured":"FAO\/WHO (1997) Recommendations. Joint FAO\/WHO expert consultation on carbohydrates in human nutrition. Rome"},{"key":"1637_CR35","doi-asserted-by":"crossref","first-page":"274","DOI":"10.1016\/j.foodres.2007.12.004","volume":"41","author":"J P\u00e9rez-Jim\u00e9nez","year":"2008","unstructured":"P\u00e9rez-Jim\u00e9nez J, Arranz S, Tabernero M, D\u00ecaz-Rubio ME, Serrano J, Go\u00f1i I, Saura-Calixto F (2008) Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: extraction, measurement and expression of results. Food Res Int 41:274\u2013285","journal-title":"Food Res Int"},{"key":"1637_CR36","doi-asserted-by":"crossref","first-page":"2309","DOI":"10.1021\/jo035758q","volume":"69","author":"MC Foti","year":"2004","unstructured":"Foti MC, Dasquino C, Geraci C (2004) Electron-transfer reaction of cinnamic acids and their methyl esters with the DPPH radical in alcohol solutions. J Org Chem 69:2309\u20132314","journal-title":"J Org Chem"},{"key":"1637_CR37","doi-asserted-by":"crossref","first-page":"865","DOI":"10.1002\/ejlt.200800114","volume":"110","author":"R Amarowicz","year":"2008","unstructured":"Amarowicz R, Pegg RB (2008) Legumes as a source of natural antioxidants. Eur J Lipid Sci Technol 110:865\u2013878","journal-title":"Eur J Lipid Sci Technol"},{"key":"1637_CR38","doi-asserted-by":"crossref","first-page":"7165","DOI":"10.1021\/jf8012234","volume":"56","author":"B Xu","year":"2008","unstructured":"Xu B, Chang SKC (2008) Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J Agric Food Chem 56:7165\u20137175","journal-title":"J Agric Food Chem"},{"key":"1637_CR39","unstructured":"FAO (2002) Food energy\u2014methods of analysis and conversion factors. FAO Food and Nutrition Paper, 77. ISSN 0254-4725"}],"container-title":["European Food Research and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-011-1637-z.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s00217-011-1637-z\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-011-1637-z","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,6,20]],"date-time":"2019-06-20T00:00:56Z","timestamp":1560988856000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s00217-011-1637-z"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2011,11,30]]},"references-count":39,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2012,2]]}},"alternative-id":["1637"],"URL":"https:\/\/doi.org\/10.1007\/s00217-011-1637-z","relation":{},"ISSN":["1438-2377","1438-2385"],"issn-type":[{"value":"1438-2377","type":"print"},{"value":"1438-2385","type":"electronic"}],"subject":[],"published":{"date-parts":[[2011,11,30]]}}}