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Schoenlechner, R., Szatmari, M., Bagdi, A., Tömösközi, S. (2013) Optimisation of bread quality produced from wheat and proso millet (Panicum miliaceum L.) by adding emulsifiers, transglutaminase and xylanase, LWT –Food Science and Technology, 51, 361-366. doi:10.1016/j.lwt.2012.10.020

has been cited by the following article:

• TITLE: 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

  AUTHORS: Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao

  KEYWORDS: Parkia Flour; Resistant Starch; Bread, Proximate Composition; Sensory Evaluation

  JOURNAL NAME: Agricultural Sciences, Vol.4 No.5B, July 16, 2013

  ABSTRACT: Application of resistant starch prepared from parkia flour was produced by replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour. Processing, proximate composition, digestibility of resistant starch in bread and sensory quality were evaluated. Resistant starch was significantly (p