تأثیر کفیران و زانتان بر ویژگی‏های خمیر و کیفیت نان حجیم فرانسوی

AACC International. (2000). Approved Methods of the American Association of Cereal Chemists (10th ed.). The Association: St. Paul, MN.
Butt, M. S., Anjum, F. M., Samad, A., Kausar, T., & Tauseef Mukhtar, M. (2001). Effect of different gums on the quality and shelf life of bread. International Journal of Agriculture and Biology, 3(4), 482-483.
Cevikbas,A., Yemni, E., W Ezzedenn, F., & Yardimici, T. (1994). Antitumoural Antibacterial and Antifungal Activities of Kefir and Kefir Grain. Phytotherapy Research, 78-82.
Cheirslip, B., Shimizu, H., & Shioya, S. (2006). Kinetic modelling of kefiran production in mixed culture of lactobacillus kefiranofaciens and Sacchromyces cervisiae. Process Biochemistry, 42, 570-579.
Collar, C., Andreu, P., Martinez, J.C., & Armeo, E. (1999). Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study. Food Hydrocolloids, 13, 467˚475.
Davidou, S., Le Meste, M., Debever, E. & Bekaert, D. 1996. A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids, 10, 375-383.
Ghasemlou, M., Khodaiyan, F., & Oromiehie, A. (2011). Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran. Carbohydrate Polymers, 84, 477-483.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., & Biliaderis, C.G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten- free formulations. Journal of Food Engineering, 79, 1033-1047.
Micheli, A, D., Uccelletti, A. C., Palleschi, A. V., & Crescenzi, V. (1999). Isolation and characterization of a ropy Lactobacillus strain producing the exopolysaccharide kefiran. Appl Microbiol Biotechnol, 53, 69-74.
Ninane, V., Berben, G., Romne, J. M., & Oger, R. (2005). Variability of the microbial abundance of kefir grain starter cultivated in partially controlled conditions. Biotechnology Agronomy Society Environment, 9, 191-194.
Pene, R. J., Amaya, A., Rajaram, S., & Mujeeb-Kazi, A. (1990). Variation in quality characteristics association with some spring IB/IR translation wheats. Journal of Cereal Science, 12, 105-112.
Piermaria, J.A., L. de Canal, M., & Abraham, A.G. (2008). Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain. Food Hydrocolloids, 22, 1520-1527.
Rodrigues, K. L., Caputo, L. R., Carvalho, J. C., Evangelista, J., & Schneedorf, J. M. (2005). Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25, 404-408.
Rojas, J.A., Rosell, C.M., and Benedito de Barber, C. (1999). Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloids, 13, 27-33.
Schneedorf, J. M. & Anfiteatro, D. (2004). Quefir, um probiótico produzido por microorganismos encapsulados e inflamação, in: Fitoterápicos anti-inflamatórios aspectos químicos, farmacológicose aplicações terapêuticas, Carvalho, J. C. T. (Ed.), ch. 33, (pp. 443˚467). Tecmedd, Ribeirão Preto.
Shittu,T. A., Aminu, R. A., & Abulude, E. O. (2009). Functional effects of xanthan gum on composite cassava-wheat dough and bread. Food Hydrocolloids, 23, 2254˚2260.