444 related articles for article (PubMed ID: 27616442)
21. Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
Wang X; Lu F; Zhang C; Lu Y; Bie X; Xie Y; Lu Z
J Agric Food Chem; 2014 Oct; 62(40):9885-92. PubMed ID: 25247399
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins.
Girard AL; Bean SR; Tilley M; Adrianos SL; Awika JM
Food Chem; 2018 Apr; 245():1154-1162. PubMed ID: 29287335
[TBL] [Abstract][Full Text] [Related]
24. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
Van Steertegem B; Pareyt B; Brijs K; Delcour JA
Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
[TBL] [Abstract][Full Text] [Related]
25. Changes in the rheological properties of wheat dough during short-term storage of wheat.
Hadnađev M; Dapčević Hadnađev T; Pojić M; Torbica A; Tomić J; Rakita S; Janić Hajnal E
J Sci Food Agric; 2015 Feb; 95(3):569-75. PubMed ID: 24921972
[TBL] [Abstract][Full Text] [Related]
26. 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]
27. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
Kim YR; Cornillon P; Campanella OH; Stroshine RL; Lee S; Shim JY
J Food Sci; 2008 Jan; 73(1):E1-8. PubMed ID: 18211348
[TBL] [Abstract][Full Text] [Related]
28. Molecular Analysis of the Polymeric Glutenins with Gliadin-Like Characteristics That Were Produced by Acid Dispersion of Wheat Gluten.
Murakami T; Nishimura T; Kitabatake N; Tani F
J Food Sci; 2016 Mar; 81(3):C553-62. PubMed ID: 26865190
[TBL] [Abstract][Full Text] [Related]
29. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
Brandner S; Becker T; Jekle M
J Food Sci; 2022 Apr; 87(4):1375-1385. PubMed ID: 35289417
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin M; Avbelj M; Kovač B; Možina SS
Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
[TBL] [Abstract][Full Text] [Related]
33. Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality.
Chaudhary N; Dangi P; Khatkar BS
Food Chem; 2016 May; 199():28-35. PubMed ID: 26775940
[TBL] [Abstract][Full Text] [Related]
34. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
Yang Z; Xu D; Zhou H; Wu F; Xu X
Int J Biol Macromol; 2022 Jul; 212():517-526. PubMed ID: 35623461
[TBL] [Abstract][Full Text] [Related]
35. Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.
Li Q; Liu R; Wu T; Wang M; Zhang M
J Agric Food Chem; 2016 Nov; 64(46):8735-8744. PubMed ID: 27744696
[TBL] [Abstract][Full Text] [Related]
36. Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties.
Jayaram VB; Cuyvers S; Verstrepen KJ; Delcour JA; Courtin CM
Food Chem; 2014 May; 151():421-8. PubMed ID: 24423552
[TBL] [Abstract][Full Text] [Related]
37. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
Akin PA; Bean SR; Smith BM; Tilley M
J Food Sci; 2019 Dec; 84(12):3522-3534. PubMed ID: 31721217
[TBL] [Abstract][Full Text] [Related]
38. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
Sun X; Bu Z; Qiao B; Drawbridge P; Fang Y
Food Chem; 2023 Jun; 410():135447. PubMed ID: 36640654
[TBL] [Abstract][Full Text] [Related]
39. Interaction of Sorghum Tannins with Wheat Proteins and Effect on in Vitro Starch and Protein Digestibility in a Baked Product Matrix.
Dunn KL; Yang L; Girard A; Bean S; Awika JM
J Agric Food Chem; 2015 Feb; 63(4):1234-1241. PubMed ID: 25574762
[TBL] [Abstract][Full Text] [Related]
40. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
Hooda S; Jood S
Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
