110 related articles for article (PubMed ID: 26243905)
1. Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.
Dixit Y; Bhattacharya S
J Food Sci Technol; 2015 Aug; 52(8):4852-62. PubMed ID: 26243905
[TBL] [Abstract][Full Text] [Related]
2. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
Shanthilal J; Bhattacharya S
J Food Sci; 2015 Aug; 80(8):E1735-45. PubMed ID: 26248962
[TBL] [Abstract][Full Text] [Related]
3. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Collar C; Conte P; Fadda C; Piga A
Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
[TBL] [Abstract][Full Text] [Related]
4. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough.
Shan S; Chen D; Federici E; Jones OG; Campanella OH
Front Nutr; 2022; 9():909877. PubMed ID: 35967788
[TBL] [Abstract][Full Text] [Related]
5. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
Benkadri S; Salvador A; Zidoune MN; Sanz T
Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
[TBL] [Abstract][Full Text] [Related]
6. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
Fetouhi A; Benatallah L; Nawrocka A; Szymańska-Chargot M; Bouasla A; Tomczyńska-Mleko M; Zidoune MN; Sujak A
J Food Sci Technol; 2019 Mar; 56(3):1316-1327. PubMed ID: 30956311
[TBL] [Abstract][Full Text] [Related]
7. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
Crockett R; Ie P; Vodovotz Y
J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
[TBL] [Abstract][Full Text] [Related]
8. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.
Benkadri S; Salvador A; Sanz T; Nasreddine Zidoune M
Foods; 2020 Dec; 10(1):. PubMed ID: 33374600
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.
Mironeasa S; Codină GG
Foods; 2019 Nov; 8(12):. PubMed ID: 31801201
[TBL] [Abstract][Full Text] [Related]
11. Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives.
Chhabra N; Kaur A; Kaur A
J Food Sci Technol; 2018 Oct; 55(10):4111-4118. PubMed ID: 30228409
[TBL] [Abstract][Full Text] [Related]
12. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
Jeong S; Kim HW; Lee S
Food Chem; 2017 Apr; 221():1539-1545. PubMed ID: 27979127
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
Chen G; Ehmke L; Sharma C; Miller R; Faa P; Smith G; Li Y
Food Chem; 2019 Mar; 275():569-576. PubMed ID: 30724234
[TBL] [Abstract][Full Text] [Related]
14. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
Cappa C; Lucisano M; Mariotti M
Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
[TBL] [Abstract][Full Text] [Related]
15. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.
Park Y; Oh IK; Park SW; Ryu K; Lee S
Food Chem; 2019 Mar; 276():9-14. PubMed ID: 30409667
[TBL] [Abstract][Full Text] [Related]
16. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.
Beltrão Martins R; Nunes MC; M Ferreira LM; A Peres J; R N A Barros AI; Raymundo A
Foods; 2020 May; 9(5):. PubMed ID: 32370220
[TBL] [Abstract][Full Text] [Related]
17. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
Sabanis D; Tzia C
Food Sci Technol Int; 2011 Aug; 17(4):279-91. PubMed ID: 21917639
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
Barrera GN; León AE; Ribotta PD
J Sci Food Agric; 2016 May; 96(7):2539-46. PubMed ID: 26251131
[TBL] [Abstract][Full Text] [Related]
20. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
Chen G; Ehmke L; Miller R; Faa P; Smith G; Li Y
J Agric Food Chem; 2018 Jul; 66(26):6840-6850. PubMed ID: 29879838
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
