313 related articles for article (PubMed ID: 21919003)
1. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
Codină GG; Mironeasa S; Mironeasa C; Popa CN; Tamba-Berehoiu R
J Sci Food Agric; 2012 Feb; 92(3):638-44. PubMed ID: 21919003
[TBL] [Abstract][Full Text] [Related]
2. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
Beck M; Jekle M; Becker T
J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
[TBL] [Abstract][Full Text] [Related]
3. Effects of whey and soy protein addition on bread rheological property of wheat flour.
Zhou J; Liu J; Tang X
J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
[TBL] [Abstract][Full Text] [Related]
4. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
Han HM; Koh BK
J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
[TBL] [Abstract][Full Text] [Related]
5. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
Gulia N; Khatkar BS
Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
[TBL] [Abstract][Full Text] [Related]
6. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V; Ragaee SM; Abdel-Aal EM
J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
[TBL] [Abstract][Full Text] [Related]
7. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
[TBL] [Abstract][Full Text] [Related]
8. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
Zhang P; Jondiko TO; Tilley M; Awika JM
J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
[TBL] [Abstract][Full Text] [Related]
9. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
Aprodu I; Banu I
Food Sci Technol Int; 2015 Jul; 21(5):342-53. PubMed ID: 24837596
[TBL] [Abstract][Full Text] [Related]
10. Alveograph and Mixolab parameters associated with Puroindoline-D1 genes in Chinese winter wheats.
Chen F; Li H; Li X; Dong Z; Zuo A; Shang X; Cui D
J Sci Food Agric; 2013 Aug; 93(10):2541-8. PubMed ID: 23519461
[TBL] [Abstract][Full Text] [Related]
11. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
Rakita S; Dokić L; Dapčević Hadnađev T; Hadnađev M; Torbica A
J Texture Stud; 2018 Jun; 49(3):339-347. PubMed ID: 29105087
[TBL] [Abstract][Full Text] [Related]
12. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
Pătraşcu L; Banu I; Vasilean I; Aprodu I
Food Sci Technol Int; 2017 Mar; 23(2):142-155. PubMed ID: 27565175
[TBL] [Abstract][Full Text] [Related]
13. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
Konopka I; Drzewiecki J
Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
[TBL] [Abstract][Full Text] [Related]
14. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
Ceseviciene J; Slepetiene A; Leistrumaite A; Ruzgas V; Slepetys J
J Sci Food Agric; 2012 Nov; 92(14):2811-8. PubMed ID: 22495593
[TBL] [Abstract][Full Text] [Related]
15. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
Bucsella B; Takács Á; Vizer V; Schwendener U; Tömösközi S
Food Chem; 2016 Jan; 190():990-996. PubMed ID: 26213066
[TBL] [Abstract][Full Text] [Related]
16. Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α-amylase addition.
Codina GG; Mironeasa S; Mironeasa C
J Sci Food Agric; 2012 Aug; 92(10):2162-70. PubMed ID: 22318886
[TBL] [Abstract][Full Text] [Related]
17. Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties.
Jayaram VB; Rezaei MN; Cuyvers S; Verstrepen KJ; Delcour JA; Courtin CM
J Agric Food Chem; 2014 Sep; 62(38):9326-35. PubMed ID: 25174613
[TBL] [Abstract][Full Text] [Related]
18. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
[TBL] [Abstract][Full Text] [Related]
19. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
Meng K; Gao H; Zeng J; Zhao J; Qin Y; Li G; Su T
J Sci Food Agric; 2021 Aug; 101(10):4373-4379. PubMed ID: 33417243
[TBL] [Abstract][Full Text] [Related]
20. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
Bae W; Lee SH; Yoo SH; Lee S
J Food Sci; 2014 Aug; 79(8):E1535-40. PubMed ID: 25040090
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]