[1] Reynolds, E.H. (1968) Mental Effects of Anticonvulsants and Folic Acid Metabolism. Brain, 91, 197-214.
http://dx.doi.org/10.1093/brain/91.2.197
[2] Joshi, R., Adhikari, S., Patro, B.S., Chattopadhyay, S. and Mukherjee, T. (2001) Free Radical Scavenging Behavior of Folic Acid. Free Radical Biology & Medicine, 12, 1390-1399.
http://dx.doi.org/10.1016/S0891-5849(01)00543-3
[3] Kihlberg, I., Johansson, L., Kohler, A. and Risvik, E. (2004) Sensory Qualities of Whole Wheat Pan Bread-Influence of Farming System, Milling and Baking Technique. Journal of Cereal Science, 39, 67-84.
http://dx.doi.org/10.1016/S0733-5210(03)00067-5
[4] Cornell, H.J. and Hoveling, A.W. (1998) Wheat: Chemistry and Utilization. Technomic Publishing Company, Lancaster, 43-53.
[5] Jones, C.R. and Ziegler, E. (1964) Principles of Milling. In: Hlynka, I., Ed., Wheat Chemistry and Technology, American Association of Cereal Chemists, St Paul, 111-193.
[6] Ziegler, E. and Greer, E.N. (1971) Principles of Milling. In: Pomeranz, Y., Ed., Wheat: Chemistry and Technology, American Association of Cereal Chemists, St Paul, 115-200.
[7] Mastromatteo, M., Danza, A., Lecce, L., Spinelli, S., Lampignano, V., Laverse, J., Contò, F. and Del Nobile, M.A. (2014) Effect of Durum Wheat Varieties on Bread Quality. International Journal of Food Science & Technology, 49, 72-81.
[8] Mastromatteo, M., Danza, A., Guida, M. and Nobile Del, M.A. (2012) Formulation Optimization of Vegetable Flour Loaded Functional Bread. Part II: Effect of the Flour Hydration on the Bread Quality. International Journal of Food Science & Technology, 47, 2109-2116.
http://dx.doi.org/10.1111/j.1365-2621.2012.03077.x
[9] Lampignano, V., Laverse, J., Mastromatteo, M. and Del Nobile, M.A. (2013) Microstructure, Textural and Sensorial Properties of Durum Wheat Bread as Affected by Yeast Content. Food Research International, 50, 369-376.
http://dx.doi.org/10.1016/j.foodres.2012.10.030
[10] Hahn, M., Vogel, M., Pompesius-Kempa, M. and Delling, G. (1992) Trabecular Bone Pattern Factor—A New Parameter for Simple Quantification of Bone Microarchitecture. Bone, 13, 327-330.
http://dx.doi.org/10.1016/8756-3282(92)90078-B
[11] Chillo, S., Ranawana, D.V. and Henry, C.J.K. (2011) Effect of Two Barley β-Glucan Concentrates on in Vitro Glycaemic Impact and Cooking Quality of Spaghetti. LWT—Food Science and Technology, 44, 940-948.
[12] Monro, J.A., Mishra, S. and Venn, B.J. (2010) Baselines Representing Blood Glucose Clearance Improve in Vitro Prediction of the Glycaemic Impact of Customarily Consumed Food Quantities. British Journal of Nutrition, 103, 295305.
http://dx.doi.org/10.1017/S0007114509991632
[13] Mastromatteo, M., Danza, A., Guida, M. and Del Nobile, M.A. (2012) Formulation Optimization of Vegetable FlourLoaded Functional Bread Part I: Screening of Vegetable Flours and Structuring Agents. International Journal of Food Science & Technology, 47, 1313-1320.
http://dx.doi.org/10.1111/j.1365-2621.2012.02975.x
[14] Sabanis, D., Lebesi, D. and Tzia, C. (2009) Effect of Dietary Fibre Enrichment on Selected Properties of Gluten-Free Bread. LWT—Food Science and Technology, 42, 1380-1389.
[15] Austin, A. and Ram, A. (1971) Studies on Chapati Making Quality of Wheat. Indian Council of Agricultural Research, New Delhi. Technical Bulletin, 31, 96-101.
[16] Belderok, B., Mesdag, J. and Donner, D.A. (2000) Bread-Making Quality of Wheat: A Century of Breeding in Europe. Editor on Behalf of ECAF, D. A. Donner, Kluwer Academic Pubblishers.
http://dx.doi.org/10.1007/978-94-017-0950-7
[17] Dalgetty, D. and Baik, B. (2006) Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas, Lentils and Chickpeas. Cereal Chemistry, 83, 269-274. http://dx.doi.org/10.1094/CC-83-0269
[18] Gomez, M., Ronda, F., Blanco, C.A., Caballero, P.A. and Apesteguia, A. (2003) Effects of Dietary Fibre on Dough Rheology and Bread Qualiy. European Food Research Technology, 216, 51-56.
[19] Park, H., Seib, P.A. and Chung, O.K. (1997) Fortifying Bread with a Mixture of Wheat Fibre and Psyllium Husk Fibre Plus Three Antioxidants. Cereal Chemistry, 74, 207-211.
http://dx.doi.org/10.1094/CCHEM.1997.74.3.207
[20] Sangnark, A. and Noomhorn, A. (2004) Effect of Dietary Fiber from Sugarcane Bagasse and Sucrose Ester on Dough and Bread Properties. LWT—Food Science and Technology, 37, 697-704.
[21] Wang, J., Rosell, C.M. and Benedito De Barber, C. (2002) Effect of the Addition of Different Fibres on Wheat Dough Performance and Bread Quality. Food Chemistry, 79, 221-226.
http://dx.doi.org/10.1016/S0308-8146(02)00135-8
[22] Sullivan, P., O’flaherty, J., Brunton, N., Arendt, E. and Gallagher, E. (2010) Fundamental Rheological and Textural Properties of Doughs and Breads Produced from Milled Pearled Barley Flour. European Food Research and Technology, 231, 441-453.
http://dx.doi.org/10.1007/s00217-010-1297-4
[23] Angioloni, A. and Collar, C. (2009) Significance of Structuring/Prebiotic Blends on Bread Dough Thermo-Mechanical Profile. European Food Research and Technology, 229, 603-610.
http://dx.doi.org/10.1007/s00217-009-1090-4
[24] Shewry, P.R., Popineau, Y., Lafiandra, D. and Belton, P. (2001) Wheat Glutenin Subunits and Dough Elasticity: Findings the Eurowheat Projiect. Trends in Food Science & Technology, 11, 433-441.
http://dx.doi.org/10.1016/S0924-2244(01)00035-8
[25] Sapirstein, H.D., David, P., Preston, K.R. and Dexter, J.E. (2007) Durum Wheat Breadmaking Quality: Effects of Gluten Strength, Protein Composition, Semolina Particle Size and Fermentation Time. Journal of Cereal Science, 45, 150161.
http://dx.doi.org/10.1016/j.jcs.2006.08.006
[26] Lim, K.S. and Barigou, M. (2004) X-Ray Micro-Tomography of Cellular Food Products. Food Research International, 37, 1001-1012.
http://dx.doi.org/10.1016/j.foodres.2004.06.010