298 related articles for article (PubMed ID: 27283603)
1. The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality.
Wang P; Lee TC; Xu X; Jin Z
Food Chem; 2016 Nov; 211():27-33. PubMed ID: 27283603
[TBL] [Abstract][Full Text] [Related]
2. Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.
Wang P; Yang R; Gu Z; Xu X; Jin Z
Food Chem; 2017 Apr; 221():482-488. PubMed ID: 27979231
[TBL] [Abstract][Full Text] [Related]
3. Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition.
Wang P; Yang R; Gu Z; Xu X; Jin Z
Food Chem; 2017 Aug; 229():464-471. PubMed ID: 28372202
[TBL] [Abstract][Full Text] [Related]
4. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
Wang P; Tao H; Jin Z; Xu X
Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
Wang XY; Guo XN; Zhu KX
Food Chem; 2016 Jun; 201():275-83. PubMed ID: 26868577
[TBL] [Abstract][Full Text] [Related]
7. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
Ma S; Li L; Wang XX; Zheng XL; Bian K; Bao QD
Food Chem; 2016 Jul; 202():120-4. PubMed ID: 26920275
[TBL] [Abstract][Full Text] [Related]
8. Influence of ε-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough.
Lu L; Xing JJ; Yang Z; Guo XN; Zhu KX
Food Chem; 2021 May; 343():128440. PubMed ID: 33127224
[TBL] [Abstract][Full Text] [Related]
9. Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP).
Primo-Martín C; Valera R; Martínez-Anaya MA
J Agric Food Chem; 2003 Jul; 51(16):4673-9. PubMed ID: 14705895
[TBL] [Abstract][Full Text] [Related]
10. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
Xu K; Chi C; She Z; Liu X; Zhang Y; Wang H; Zhang H
Food Chem; 2022 Jan; 366():130614. PubMed ID: 34304137
[TBL] [Abstract][Full Text] [Related]
11. New insights into the alleviating role of starch derivatives on dough quality deterioration caused by freeze.
Li Y; Li C; Ban X; Cheng L; Hong Y; Gu Z; Li Z
Food Chem; 2021 Nov; 362():130240. PubMed ID: 34119950
[TBL] [Abstract][Full Text] [Related]
12. Relationship between endogenous protein disulfide isomerase family proteins and glutenin macropolymer.
Koh A; Nishimura K; Urade R
J Agric Food Chem; 2010 Dec; 58(24):12970-5. PubMed ID: 21087045
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure.
Zhao B; Hou L; Liu T; Liu X; Fu S; Li H
Food Chem X; 2023 Oct; 19():100832. PubMed ID: 37780272
[TBL] [Abstract][Full Text] [Related]
15. Effect of NaHCO
Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Chem; 2021 Oct; 358():129869. PubMed ID: 33933952
[TBL] [Abstract][Full Text] [Related]
16. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
He Y; Guo J; Ren G; Cui G; Han S; Liu J
Food Chem; 2020 Nov; 330():127243. PubMed ID: 32521403
[TBL] [Abstract][Full Text] [Related]
17. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
Qian X; Gu Y; Sun B; Wang X
Food Chem; 2021 Dec; 365():130492. PubMed ID: 34237565
[TBL] [Abstract][Full Text] [Related]
18. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
Hamed A; Ragaee S; Abdel-Aal el-SM
J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
[TBL] [Abstract][Full Text] [Related]
19. Thermal-aggregation behavior of gluten in frozen dough induced by ε-poly-L-lysine treated yeast.
Lu L; Yang Z; Guo XN; Xing JJ; Zhu KX
Food Chem; 2021 Oct; 359():129985. PubMed ID: 33965764
[TBL] [Abstract][Full Text] [Related]
20. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread.
Tan JM; Li B; Han SY; Wu H
Food Res Int; 2023 Oct; 172():113229. PubMed ID: 37689962
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
