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Ptitchkina, N.M., Novokreschonova, L.V., Piskunova, G.V. and Morris, E.R. (1998) Large enhancements in loaf volume and organoleptic acceptability of wheat bread by small additions of pumpkin powder: possible role of acetylated pectin in stabilising gascell structure, Food Hydrocolloids, 12, 333-337. doi:10.1016/S0268-005X(98)00024-1

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