{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,21]],"date-time":"2026-02-21T05:45:25Z","timestamp":1771652725568,"version":"3.50.1"},"reference-count":66,"publisher":"Springer Science and Business Media LLC","issue":"11","license":[{"start":{"date-parts":[[2017,5,3]],"date-time":"2017-05-03T00:00:00Z","timestamp":1493769600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["FRH\/BD\/87461\/2012"],"award-info":[{"award-number":["FRH\/BD\/87461\/2012"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["POCI\/01\/0145\/FEDER\/007265"],"award-info":[{"award-number":["POCI\/01\/0145\/FEDER\/007265"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Eur Food Res Technol"],"published-print":{"date-parts":[[2017,11]]},"DOI":"10.1007\/s00217-017-2903-5","type":"journal-article","created":{"date-parts":[[2017,5,3]],"date-time":"2017-05-03T12:03:09Z","timestamp":1493812989000},"page":"1973-1988","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics"],"prefix":"10.1007","volume":"243","author":[{"given":"Zita E.","family":"Martins","sequence":"first","affiliation":[]},{"given":"Ol\u00edvia","family":"Pinho","sequence":"additional","affiliation":[]},{"given":"Isabel M. P. L. V. O.","family":"Ferreira","sequence":"additional","affiliation":[]},{"given":"Mario","family":"Jekle","sequence":"additional","affiliation":[]},{"given":"Thomas","family":"Becker","sequence":"additional","affiliation":[]}],"member":"297","published-online":{"date-parts":[[2017,5,3]]},"reference":[{"key":"2903_CR1","volume-title":"Diet, physical activity and cardiovascular disease prevention in Europe","author":"European Heart Network","year":"2011","unstructured":"European Heart Network (2011) Diet, physical activity and cardiovascular disease prevention in Europe. EHN, Brussels"},{"issue":"8","key":"2903_CR2","doi-asserted-by":"publisher","first-page":"1058","DOI":"10.1016\/j.metabol.2012.01.017","volume":"61","author":"MM Kaczmarczyk","year":"2012","unstructured":"Kaczmarczyk MM, Miller MJ, Freund GG (2012) The health benefits of dietary fiber: beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metab Clin Exp 61(8):1058\u20131066. doi: 10.1016\/j.metabol.2012.01.017","journal-title":"Metab Clin Exp"},{"key":"2903_CR3","volume-title":"Food, nutrition, physical activity and the prevention of cancer: a global perspective","author":"World Cancer Research Fund\/American Institute for Cancer Research","year":"2007","unstructured":"World Cancer Research Fund\/American Institute for Cancer Research (2007) Food, nutrition, physical activity and the prevention of cancer: a global perspective. AICR, Washington DC"},{"issue":"1","key":"2903_CR4","doi-asserted-by":"publisher","first-page":"42","DOI":"10.1016\/j.foodhyd.2009.08.002","volume":"24","author":"CWC Kendall","year":"2010","unstructured":"Kendall CWC, Esfahani A, Jenkins DJA (2010) The link between dietary fibre and human health. Food Hydrocolloids 24(1):42\u201348. doi: 10.1016\/j.foodhyd.2009.08.002","journal-title":"Food Hydrocolloids"},{"key":"2903_CR5","doi-asserted-by":"crossref","first-page":"245","DOI":"10.1079\/PHN2003592","volume":"7","author":"C Nishida","year":"2004","unstructured":"Nishida C, Uauy R, Kumanyika S, Shetty P (2004) The joint WHO\/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutrition 7:245\u2013250","journal-title":"Public Health Nutrition"},{"issue":"1","key":"2903_CR6","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1016\/j.tifs.2005.10.002","volume":"17","author":"R Rodr\u00edguez","year":"2006","unstructured":"Rodr\u00edguez R, Jim\u00e9nez A, Fern\u00e1ndez-Bola\u00f1os J, Guill\u00e9n R, Heredia A (2006) Dietary fibre from vegetable products as source of functional ingredients. Trends Food Sci Technol 17(1):3\u201315. doi: 10.1016\/j.tifs.2005.10.002","journal-title":"Trends Food Sci Technol"},{"issue":"4","key":"2903_CR7","doi-asserted-by":"publisher","first-page":"1365","DOI":"10.1016\/j.foodchem.2005.12.013","volume":"100","author":"ML Sudha","year":"2007","unstructured":"Sudha ML, Vetrimani R, Leelavathi K (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem 100(4):1365\u20131370. doi: 10.1016\/j.foodchem.2005.12.013","journal-title":"Food Chem"},{"issue":"11","key":"2903_CR8","doi-asserted-by":"publisher","first-page":"3140","DOI":"10.1007\/s10620-016-4304-1","volume":"61","author":"JW McRorie","year":"2016","unstructured":"McRorie JW, Chey WD (2016) Fermented fiber supplements are no better than placebo for a laxative effect. Dig Dis Sci 61(11):3140\u20133146. doi: 10.1007\/s10620-016-4304-1","journal-title":"Dig Dis Sci"},{"issue":"1554","key":"2903_CR9","doi-asserted-by":"publisher","first-page":"2793","DOI":"10.1098\/rstb.2010.0149","volume":"365","author":"J Kearney","year":"2010","unstructured":"Kearney J (2010) Food consumption trends and drivers. Philos Trans R Soc B: Biol Sci 365(1554):2793\u20132807. doi: 10.1098\/rstb.2010.0149","journal-title":"Philos Trans R Soc B: Biol Sci"},{"issue":"2","key":"2903_CR10","doi-asserted-by":"publisher","first-page":"398","DOI":"10.1016\/j.lwt.2013.11.031","volume":"56","author":"C Fitzgerald","year":"2014","unstructured":"Fitzgerald C, Gallagher E, Doran L, Auty M, Prieto J, Hayes M (2014) Increasing the health benefits of bread: assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate. LWT Food Sci Technol 56(2):398\u2013405. doi: 10.1016\/j.lwt.2013.11.031","journal-title":"LWT Food Sci Technol"},{"issue":"2","key":"2903_CR11","doi-asserted-by":"publisher","first-page":"568","DOI":"10.1016\/j.foodres.2012.05.028","volume":"48","author":"A Paraskevopoulou","year":"2012","unstructured":"Paraskevopoulou A, Chrysanthou A, Koutidou M (2012) Characterisation of volatile compounds of lupin protein isolate-enriched wheat flour bread. Food Res Int 48(2):568\u2013577. doi: 10.1016\/j.foodres.2012.05.028","journal-title":"Food Res Int"},{"key":"2903_CR12","unstructured":"Regulation (EC) No. 1924\/2006 European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union OJL12. 3\u201318. Corrigendum 18.1.2007"},{"issue":"2","key":"2903_CR13","doi-asserted-by":"publisher","first-page":"77","DOI":"10.1016\/j.tifs.2009.10.008","volume":"21","author":"IMPLVO Ferreira","year":"2010","unstructured":"Ferreira IMPLVO, Pinho O, Vieira E, Tavarela JG (2010) Brewer\u2019s Saccharomyces yeast biomass: characteristics and potential applications. Trends Food Sci Technol 21(2):77\u201384. doi: 10.1016\/j.tifs.2009.10.008","journal-title":"Trends Food Sci Technol"},{"issue":"2","key":"2903_CR14","doi-asserted-by":"publisher","first-page":"151","DOI":"10.1002\/j.2050-0416.2009.tb00361.x","volume":"115","author":"S Kwiatkowski","year":"2009","unstructured":"Kwiatkowski S, Thielen U, Glenney P, Moran C (2009) A study of Saccharomyces cerevisiae cell wall glucans. J Inst Brew 115(2):151\u2013158. doi: 10.1002\/j.2050-0416.2009.tb00361.x","journal-title":"J Inst Brew"},{"issue":"4","key":"2903_CR15","doi-asserted-by":"publisher","first-page":"1114","DOI":"10.1007\/s11947-013-1148-y","volume":"7","author":"B Bchir","year":"2014","unstructured":"Bchir B, Rabetafika HN, Paquot M, Blecker C (2014) Effect of pear, apple and date fibres from cooked fruit by-products on dough performance and bread quality. Food Bioprocess Technol 7(4):1114\u20131127. doi: 10.1007\/s11947-013-1148-y","journal-title":"Food Bioprocess Technol"},{"issue":"3","key":"2903_CR16","doi-asserted-by":"publisher","first-page":"554","DOI":"10.1007\/s11694-016-9335-y","volume":"10","author":"D Pathak","year":"2016","unstructured":"Pathak D, Majumdar J, Raychaudhuri U, Chakraborty R (2016) Characterization of physicochemical properties in whole wheat bread after incorporation of ripe mango peel. J Food Meas Charact 10(3):554\u2013561. doi: 10.1007\/s11694-016-9335-y","journal-title":"J Food Meas Charact"},{"issue":"3","key":"2903_CR17","doi-asserted-by":"publisher","first-page":"493","DOI":"10.1016\/j.jfda.2014.10.010","volume":"23","author":"S-Y Shiau","year":"2015","unstructured":"Shiau S-Y, Wu M-Y, Liu Y-L (2015) The effect of pineapple core fiber on dough rheology and the quality of mantou. J Food Drug Anal 23(3):493\u2013500. doi: 10.1016\/j.jfda.2014.10.010","journal-title":"J Food Drug Anal"},{"key":"2903_CR18","doi-asserted-by":"crossref","first-page":"549","DOI":"10.1111\/jfpp.12260","volume":"39","author":"M-Y Wu","year":"2015","unstructured":"Wu M-Y, Shiau S-Y (2015) Effect of the amount and particle size of pineapple peel fiber on dough rheology and steam bread quality. J Food Process Preserv 39:549\u2013558","journal-title":"J Food Process Preserv"},{"key":"2903_CR19","first-page":"9","volume":"6","author":"AME Sulieman","year":"2016","unstructured":"Sulieman AME, Babiker WAM, Elhardallou SB, Elkhalifa EA, Veettil VN (2016) Influence of enrichment of wheat bread with pomegranate (Punica granatum L) peels by-products. Int J Food Sci Nutr Eng 6:9\u201313","journal-title":"Int J Food Sci Nutr Eng"},{"key":"2903_CR20","doi-asserted-by":"publisher","first-page":"584","DOI":"10.1016\/j.lwt.2016.06.070","volume":"73","author":"L Belghith Fendri","year":"2016","unstructured":"Belghith Fendri L, Chaari F, Maaloul M, Kallel F, Abdelkafi L, Ellouz Chaabouni S, Ghribi-Aydi D (2016) Wheat bread enrichment by pea and broad bean pods fibers: effect on dough rheology and bread quality. LWT Food Sci Technol 73:584\u2013591. doi: 10.1016\/j.lwt.2016.06.070","journal-title":"LWT Food Sci Technol"},{"issue":"5","key":"2903_CR21","doi-asserted-by":"publisher","first-page":"1120","DOI":"10.1111\/ijfs.13072","volume":"51","author":"P Chareonthaikij","year":"2016","unstructured":"Chareonthaikij P, Uan-On T, Prinyawiwatkul W (2016) Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread. Int J Food Sci Technol 51(5):1120\u20131129. doi: 10.1111\/ijfs.13072","journal-title":"Int J Food Sci Technol"},{"key":"2903_CR22","unstructured":"ANSES (2016) French food composition table\u2014Table Ciqual 2016. Observatory of food nutritional quality, unit of ANSES (the French Agency for Food, Environmental and Occupational Health Safety)"},{"key":"2903_CR23","unstructured":"Czech Centre for Food Composition Database Czech food composition database, Version 6.16. Institute of Agricultural Economics and Information, Prague"},{"key":"2903_CR24","unstructured":"USDA (2015) National nutrient database for standard reference release 28. United States Department of Agriculture, Agricultural Research Service, USA"},{"issue":"1","key":"2903_CR25","doi-asserted-by":"publisher","first-page":"21","DOI":"10.1111\/j.1365-2621.2004.00742.x","volume":"39","author":"S Thammakiti","year":"2004","unstructured":"Thammakiti S, Suphantharika M, Phaesuwan T, Verduyn C (2004) Preparation of spent brewer\u2019s yeast \u03b2-glucans for potential applications in the food industry. Int J Food Sci Technol 39(1):21\u201329. doi: 10.1111\/j.1365-2621.2004.00742.x","journal-title":"Int J Food Sci Technol"},{"key":"2903_CR26","first-page":"677","volume":"68","author":"L Prosky","year":"1985","unstructured":"Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF (1985) Determination of total dietary fibre in foods and food products: collaborative study. J Assoc Official Anal Chem 68:677","journal-title":"J Assoc Official Anal Chem"},{"key":"2903_CR27","first-page":"1017","volume":"71","author":"L Prosky","year":"1988","unstructured":"Prosky L, Asp NG, Schweizer TF, DeVries JW, Furda I (1988) Determination of insoluble, soluble, and total dietary fibre in foods and food products. J Assoc Official Anal Chem 71:1017","journal-title":"J Assoc Official Anal Chem"},{"key":"2903_CR28","doi-asserted-by":"publisher","first-page":"35","DOI":"10.1016\/j.plantsci.2014.01.001","volume":"219\u2013220","author":"E Pinto","year":"2014","unstructured":"Pinto E, Fidalgo F, Teixeira J, Aguiar AA, Ferreira IM (2014) Influence of the temporal and spatial variation of nitrate reductase, glutamine synthetase and soil composition in the N species content in lettuce (Lactuca sativa). Plant Sci 219\u2013220:35\u201341. doi: 10.1016\/j.plantsci.2014.01.001","journal-title":"Plant Sci"},{"key":"2903_CR29","doi-asserted-by":"publisher","first-page":"603","DOI":"10.1016\/j.foodchem.2013.12.023","volume":"152","author":"E Pinto","year":"2014","unstructured":"Pinto E, Almeida AA, Aguiar AA, Ferreira IM (2014) Changes in macrominerals, trace elements and pigments content during lettuce (Lactuca sativa L.) growth: influence of soil composition. Food Chem 152:603\u2013611. doi: 10.1016\/j.foodchem.2013.12.023","journal-title":"Food Chem"},{"key":"2903_CR30","doi-asserted-by":"publisher","first-page":"196","DOI":"10.1016\/j.foodhyd.2015.10.005","volume":"54","author":"M Jekle","year":"2016","unstructured":"Jekle M, M\u00fchlberger K, Becker T (2016) Starch\u2013gluten interactions during gelatinization and its functionality in dough like model systems. Food Hydrocolloids 54:196\u2013201. doi: 10.1016\/j.foodhyd.2015.10.005","journal-title":"Food Hydrocolloids"},{"issue":"1","key":"2903_CR31","doi-asserted-by":"publisher","first-page":"62","DOI":"10.1109\/TSMC.1979.4310076","volume":"9","author":"N Otsu","year":"1979","unstructured":"Otsu N (1979) A threshold selection method from gray-level histogram. IEEE Trans Syst Man Cybern 9(1):62\u201366. doi: 10.1109\/TSMC.1979.4310076","journal-title":"IEEE Trans Syst Man Cybern"},{"issue":"1","key":"2903_CR32","doi-asserted-by":"publisher","first-page":"3","DOI":"10.1016\/S0924-2244(99)00016-3","volume":"10","author":"JA Larrauri","year":"1999","unstructured":"Larrauri JA (1999) New approaches in the preparation of high dietary fibre powders from fruit by-products. Trends Food Sci Technol 10(1):3\u20138. doi: 10.1016\/S0924-2244(99)00016-3","journal-title":"Trends Food Sci Technol"},{"issue":"3","key":"2903_CR33","doi-asserted-by":"publisher","first-page":"307","DOI":"10.1007\/s11130-016-0561-6","volume":"71","author":"M Ta\u0144ska","year":"2016","unstructured":"Ta\u0144ska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, D\u0105browska A (2016) Effect of fruit pomace addition on shortbread cookies to improve their physical and nutritional values. Plant Foods Hum Nutr 71(3):307\u2013313. doi: 10.1007\/s11130-016-0561-6","journal-title":"Plant Foods Hum Nutr"},{"issue":"3","key":"2903_CR34","doi-asserted-by":"publisher","first-page":"395","DOI":"10.1016\/j.foodchem.2004.04.036","volume":"91","author":"F Figuerola","year":"2005","unstructured":"Figuerola F, MaL Hurtado, Est\u00e9vez AMa, Chiffelle I, Asenjo F (2005) Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem 91(3):395\u2013401. doi: 10.1016\/j.foodchem.2004.04.036","journal-title":"Food Chem"},{"key":"2903_CR35","doi-asserted-by":"publisher","first-page":"7","DOI":"10.1155\/2016\/6269302","volume":"2016","author":"Y Liu","year":"2016","unstructured":"Liu Y, Wang L, Liu F, Pan S (2016) Effect of grinding methods on structural, physicochemical, and functional properties of insoluble dietary fiber from orange peel. Int J Polym Sci 2016:7. doi: 10.1155\/2016\/6269302","journal-title":"Int J Polym Sci"},{"issue":"2","key":"2903_CR36","doi-asserted-by":"crossref","first-page":"338","DOI":"10.1590\/S0101-20612007000200023","volume":"27","author":"SG Chaud","year":"2007","unstructured":"Chaud SG, Sgarbieri V, Vicente E, Da Silva N, Alves AB, De Mattos JAR (2007) Influence of yeast (Saccharomyces cerevisiae) cell wall fractions on serum indexes of glucose and lipids, intestinal microbiota and production of short-chain volatile fatty acids (VFA) in growing rats. Ci\u00eancia e Tecnologia Alimentar, Campinas 27(2):338\u2013348","journal-title":"Ci\u00eancia e Tecnologia Alimentar, Campinas"},{"key":"2903_CR37","doi-asserted-by":"publisher","first-page":"196","DOI":"10.1016\/j.foodchem.2014.03.089","volume":"160","author":"N Hasnaoui","year":"2014","unstructured":"Hasnaoui N, Wathelet B, Jim\u00e9nez-Araujo A (2014) Valorization of pomegranate peel from 12 cultivars: dietary fibre composition, antioxidant capacity and functional properties. Food Chem 160:196\u2013203. doi: 10.1016\/j.foodchem.2014.03.089","journal-title":"Food Chem"},{"issue":"12","key":"2903_CR38","doi-asserted-by":"publisher","first-page":"2400","DOI":"10.1007\/s11947-015-1591-z","volume":"8","author":"MC L\u00f3pez-Marcos","year":"2015","unstructured":"L\u00f3pez-Marcos MC, Bailina C, Viuda-Martos M, P\u00e9rez-Alvarez JA, Fern\u00e1ndez-L\u00f3pez J (2015) Properties of dietary fibers from agroindustrial coproducts as source for fiber-enriched foods. Food Bioprocess Technol 8(12):2400\u20132408. doi: 10.1007\/s11947-015-1591-z","journal-title":"Food Bioprocess Technol"},{"issue":"4","key":"2903_CR39","doi-asserted-by":"publisher","first-page":"774","DOI":"10.1271\/bbb.65.774","volume":"65","author":"T Nakamura","year":"2001","unstructured":"Nakamura T, Agata K, Mizutani M, Iino H (2001) Effects of brewer\u2019s yeast cell wall on constipation and defecation in experimentally constipated rats. Biosci Biotechnol Biochem 65(4):774\u2013780. doi: 10.1271\/bbb.65.774","journal-title":"Biosci Biotechnol Biochem"},{"key":"2903_CR40","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1016\/j.jfca.2015.01.019","volume":"41","author":"F Zhu","year":"2015","unstructured":"Zhu F, Du B, Bian Z, Xu B (2015) Beta-glucans from edible and medicinal mushrooms: characteristics, physicochemical and biological activities. J Food Compos Anal 41:165\u2013173. doi: 10.1016\/j.jfca.2015.01.019","journal-title":"J Food Compos Anal"},{"issue":"2","key":"2903_CR41","doi-asserted-by":"publisher","first-page":"273","DOI":"10.1590\/1678-457X.6537","volume":"35","author":"MA Kurek","year":"2015","unstructured":"Kurek MA, Wyrwisz J, Piwi\u0144ska M, Wierzbicka A (2015) Influence of the wheat flour extraction degree in the quality of read made with high proportions of \u03b2-glucan. Food Sci Technol 35(2):273\u2013278. doi: 10.1590\/1678-457X.6537","journal-title":"Food Sci Technol"},{"key":"2903_CR42","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1007\/s10967-012-2392-8","volume":"297","author":"GdM Chiocchetti","year":"2013","unstructured":"Chiocchetti GdM, Fernandes EADN, Bacchi MA, Pazim RA, Sarri\u00e9s SRV, Tom\u00e9 T (2013) Mineral composition of fruit by-products evaluated by neutron activation analysis. J Radioanal Nucl Chem 297:399\u2013404","journal-title":"J Radioanal Nucl Chem"},{"issue":"1","key":"2903_CR43","doi-asserted-by":"publisher","first-page":"781","DOI":"10.1016\/j.foodres.2013.08.035","volume":"54","author":"D Sun-Waterhouse","year":"2013","unstructured":"Sun-Waterhouse D, Jin D, Waterhouse GIN (2013) Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas. Food Res Int 54(1):781\u2013789. doi: 10.1016\/j.foodres.2013.08.035","journal-title":"Food Res Int"},{"key":"2903_CR44","doi-asserted-by":"publisher","first-page":"42","DOI":"10.1016\/j.jfoodeng.2016.03.032","volume":"185","author":"M Amorim","year":"2016","unstructured":"Amorim M, Pereira JO, Gomes D, Pereira CD, Pinheiro H, Pintado M (2016) Nutritional ingredients from spent brewer\u2019s yeast obtained by hydrolysis and selective membrane filtration integrated in a pilot process. J Food Eng 185:42\u201347. doi: 10.1016\/j.jfoodeng.2016.03.032","journal-title":"J Food Eng"},{"issue":"3","key":"2903_CR45","doi-asserted-by":"publisher","first-page":"190","DOI":"10.1007\/s11483-012-9257-0","volume":"7","author":"M Jekle","year":"2012","unstructured":"Jekle M, Becker T (2012) Effects of acidification, sodium chloride, and moisture levels on wheat dough: I. Modeling of rheological and microstructural Properties. Food Biophys 7(3):190\u2013199. doi: 10.1007\/s11483-012-9257-0","journal-title":"Food Biophys"},{"issue":"3","key":"2903_CR46","doi-asserted-by":"publisher","first-page":"200","DOI":"10.1007\/s11483-012-9258-z","volume":"7","author":"M Jekle","year":"2012","unstructured":"Jekle M, Becker T (2012) Effects of acidification, sodium chloride, and moisture levels on wheat dough: II. Modeling of bread texture and staling kinetics. Food Biophys 7(3):200\u2013208. doi: 10.1007\/s11483-012-9258-z","journal-title":"Food Biophys"},{"key":"2903_CR47","first-page":"4","volume":"53","author":"RA Miller","year":"2008","unstructured":"Miller RA, Hoseney RC (2008) Role of salt in baking. Cereal Foods World 53:4\u20136","journal-title":"Cereal Foods World"},{"issue":"1","key":"2903_CR48","doi-asserted-by":"publisher","first-page":"75","DOI":"10.1016\/S0268-005X(00)00054-0","volume":"15","author":"CM Rosell","year":"2001","unstructured":"Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15(1):75\u201381. doi: 10.1016\/S0268-005X(00)00054-0","journal-title":"Food Hydrocolloids"},{"issue":"2","key":"2903_CR49","doi-asserted-by":"publisher","first-page":"41","DOI":"10.1016\/S0924-2244(97)01007-8","volume":"8","author":"JY Thebaudin","year":"1997","unstructured":"Thebaudin JY, Lefebvre AC, Harrington M, Bourgeois CM (1997) Dietary fibres: nutritional and technological interest. Trends Food Sci Technol 8(2):41\u201348. doi: 10.1016\/S0924-2244(97)01007-8","journal-title":"Trends Food Sci Technol"},{"key":"2903_CR50","doi-asserted-by":"publisher","DOI":"10.3402\/fnr.v3457i3400.18503","author":"W Fr\u00f8lich","year":"2013","unstructured":"Fr\u00f8lich W, \u00c5man P, Tetens I (2013) Whole grain foods and health\u2014a Scandinavian perspective. Food Nutr Res. doi: 10.3402\/fnr.v3457i3400.18503","journal-title":"Food Nutr Res"},{"key":"2903_CR51","doi-asserted-by":"publisher","unstructured":"Milan AM, Cameron-Smith D (2015) Chapter three\u2014digestion and postprandial metabolism in the elderly. In: Jeyakumar H (ed) Advances in food and nutrition research, vol 76. Elsevier, Waltham, pp 79\u2013124. doi: 10.1016\/bs.afnr.2015.09.001","DOI":"10.1016\/bs.afnr.2015.09.001"},{"issue":"4","key":"2903_CR52","doi-asserted-by":"publisher","first-page":"1637","DOI":"10.1016\/j.carbpol.2011.06.076","volume":"86","author":"C Nindjin","year":"2011","unstructured":"Nindjin C, Amani GN, Sindic M (2011) Effect of blend levels on composite wheat doughs performance made from yam and cassava native starches and bread quality. Carbohyd Polym 86(4):1637\u20131645. doi: 10.1016\/j.carbpol.2011.06.076","journal-title":"Carbohyd Polym"},{"issue":"3","key":"2903_CR53","doi-asserted-by":"publisher","first-page":"333","DOI":"10.1007\/s00217-005-0208-6","volume":"223","author":"CM Rosell","year":"2006","unstructured":"Rosell CM, Santos E, Collar C (2006) Mixing properties of fibre-enriched wheat bread doughs: a response surface methodology study. Eur Food Res Technol 223(3):333\u2013340. doi: 10.1007\/s00217-005-0208-6","journal-title":"Eur Food Res Technol"},{"issue":"2","key":"2903_CR54","doi-asserted-by":"publisher","first-page":"409","DOI":"10.1016\/j.lwt.2012.11.018","volume":"51","author":"J Ahmed","year":"2013","unstructured":"Ahmed J, Almusallam AS, Al-Salman F, AbdulRahman MH, Al-Salem E (2013) Rheological properties of water insoluble date fiber incorporated wheat flour dough. LWT Food Sci Technol 51(2):409\u2013416. doi: 10.1016\/j.lwt.2012.11.018","journal-title":"LWT Food Sci Technol"},{"issue":"9","key":"2903_CR55","doi-asserted-by":"publisher","first-page":"2315","DOI":"10.1016\/j.foodres.2010.08.008","volume":"43","author":"M Migliori","year":"2010","unstructured":"Migliori M, Gabriele D (2010) Effect of pentosan addition on dough rheological properties. Food Res Int 43(9):2315\u20132320. doi: 10.1016\/j.foodres.2010.08.008","journal-title":"Food Res Int"},{"issue":"2","key":"2903_CR56","doi-asserted-by":"publisher","first-page":"221","DOI":"10.1016\/S0308-8146(02)00135-8","volume":"79","author":"J Wang","year":"2002","unstructured":"Wang J, Rosell CM, Benedito de Barber C (2002) Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79(2):221\u2013226. doi: 10.1016\/S0308-8146(02)00135-8","journal-title":"Food Chem"},{"key":"2903_CR57","doi-asserted-by":"publisher","first-page":"51","DOI":"10.1007\/s00217-002-0632-9","volume":"216","author":"M G\u00f3mez","year":"2003","unstructured":"G\u00f3mez M, Ronda F, Blanco CA, Caballero PA, Apestegu\u00eda A (2003) Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216:51\u201356. doi: 10.1007\/s00217-002-0632-9","journal-title":"Eur Food Res Technol"},{"issue":"2","key":"2903_CR58","doi-asserted-by":"publisher","first-page":"274","DOI":"10.1007\/s11947-015-1620-y","volume":"9","author":"M Roth","year":"2015","unstructured":"Roth M, D\u00f6ring C, Jekle M, Becker T (2015) Mechanisms behind distiller\u2019s grains impact on wheat dough and bread quality. Food Bioprocess Technol 9(2):274\u2013284. doi: 10.1007\/s11947-015-1620-y","journal-title":"Food Bioprocess Technol"},{"issue":"1","key":"2903_CR59","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1081\/JFP-120015588","volume":"5","author":"JP Sidhu","year":"2002","unstructured":"Sidhu JP, Bawa AS (2002) Dough characteristics and baking studies of wheat flour fortified with xanthan gum. Int J Food Prop 5(1):1","journal-title":"Int J Food Prop"},{"issue":"5","key":"2903_CR60","doi-asserted-by":"publisher","first-page":"767","DOI":"10.1007\/s00217-014-2269-x","volume":"239","author":"M F\u00f6ste","year":"2014","unstructured":"F\u00f6ste M, Nordlohne SD, Elgeti D, Linden MH, Heinz V, Jekle M, Becker T (2014) Impact of quinoa bran on gluten-free dough and bread characteristics. Eur Food Res Technol 239(5):767\u2013775. doi: 10.1007\/s00217-014-2269-x","journal-title":"Eur Food Res Technol"},{"key":"2903_CR61","first-page":"25","volume":"54","author":"Y Pomeranz","year":"1977","unstructured":"Pomeranz Y, Shogren MD, Finney KF, Bechtel DB (1977) Fiber in breadmaking: effects on functional properties. Cereal Chem 54:25\u201341","journal-title":"Cereal Chem"},{"issue":"1","key":"2903_CR62","doi-asserted-by":"publisher","first-page":"304","DOI":"10.1111\/j.1365-2621.1988.tb10242.x","volume":"53","author":"H Chen","year":"1988","unstructured":"Chen H, Rubenthaler GL, Schanus EG (1988) Effect of apple fiber and cellulose on the physical properties of wheat flour. J Food Sci 53(1):304\u2013305. doi: 10.1111\/j.1365-2621.1988.tb10242.x","journal-title":"J Food Sci"},{"issue":"3","key":"2903_CR63","doi-asserted-by":"publisher","first-page":"1159","DOI":"10.1016\/j.foodchem.2009.08.030","volume":"119","author":"A Skendi","year":"2010","unstructured":"Skendi A, Biliaderis CG, Papageorgiou M, Izydorczyk MS (2010) Effects of two barley \u03b2-glucan isolates on wheat flour dough and bread properties. Food Chem 119(3):1159\u20131167. doi: 10.1016\/j.foodchem.2009.08.030","journal-title":"Food Chem"},{"issue":"2","key":"2903_CR64","doi-asserted-by":"publisher","first-page":"269","DOI":"10.1007\/bf02174528","volume":"1","author":"RD Cramer","year":"1993","unstructured":"Cramer RD (1993) Partial least squares (PLS): its strengths and limitations. Perspect Drug Discov Des 1(2):269\u2013278. doi: 10.1007\/bf02174528","journal-title":"Perspect Drug Discov Des"},{"key":"2903_CR65","doi-asserted-by":"publisher","unstructured":"Nokels L, Fahmy T, Crochemore S (2010) Interpretation of the preferences of automotive customers applied to air conditioning supports by combining GPA and PLS regression. In: Esposito Vinzi V, Chin WW, Henseler J, Wang H (eds) Handbook of partial least squares: concepts, methods and applications. Springer Berlin, pp 775\u2013789. doi: 10.1007\/978-3-540-32827-8_34","DOI":"10.1007\/978-3-540-32827-8_34"},{"issue":"3","key":"2903_CR66","doi-asserted-by":"publisher","first-page":"224","DOI":"10.1205\/096030803322437992","volume":"81","author":"Z Liu","year":"2003","unstructured":"Liu Z, Scanlon MG (2003) Predicting mechanical properties of bread crumb. Food Bioprod Process 81(3):224\u2013238. doi: 10.1205\/096030803322437992","journal-title":"Food Bioprod Process"}],"container-title":["European Food Research and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s00217-017-2903-5\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-017-2903-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s00217-017-2903-5.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2019,9,23]],"date-time":"2019-09-23T00:25:30Z","timestamp":1569198330000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s00217-017-2903-5"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,5,3]]},"references-count":66,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2017,11]]}},"alternative-id":["2903"],"URL":"https:\/\/doi.org\/10.1007\/s00217-017-2903-5","relation":{},"ISSN":["1438-2377","1438-2385"],"issn-type":[{"value":"1438-2377","type":"print"},{"value":"1438-2385","type":"electronic"}],"subject":[],"published":{"date-parts":[[2017,5,3]]}}}