227 related articles for article (PubMed ID: 28784522)
1. Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides.
Kim HJ; Song Y; Lee S; Lee KP; Lee BH; Yoo SH
Food Res Int; 2017 Sep; 99(Pt 1):596-602. PubMed ID: 28784522
[TBL] [Abstract][Full Text] [Related]
2. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
Simsek S; Whitney KL; Ohm JB; Anderson J; Mergoum M
J Food Sci; 2011; 76(1):S101-7. PubMed ID: 21535707
[TBL] [Abstract][Full Text] [Related]
3. Evidence for the involvement of arabinoxylan and xylanases in refrigerated dough syruping.
Courtin CM; Gys W; Gebruers K; Delcour JA
J Agric Food Chem; 2005 Sep; 53(19):7623-9. PubMed ID: 16159195
[TBL] [Abstract][Full Text] [Related]
4. Refrigerated dough syruping in relation to the arabinoxylan population.
Gys W; Courtin CM; Delcour JA
J Agric Food Chem; 2003 Jul; 51(14):4119-25. PubMed ID: 12822956
[TBL] [Abstract][Full Text] [Related]
5. Nonstarch polysaccharides in wheat flour wire-cut cookie making.
Guttieri MJ; Souza EJ; Sneller C
J Agric Food Chem; 2008 Nov; 56(22):10927-32. PubMed ID: 18942832
[TBL] [Abstract][Full Text] [Related]
6. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
Dornez E; Gebruers K; Cuyvers S; Delcour JA; Courtin CM
J Agric Food Chem; 2007 Aug; 55(17):7149-55. PubMed ID: 17661495
[TBL] [Abstract][Full Text] [Related]
7. Dough rheology and wet milling of hard waxy wheat flours.
Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
[TBL] [Abstract][Full Text] [Related]
8. Impact of xylanases with different substrate selectivity on gluten-starch separation of wheat flour.
Frederix SA; Courtin CM; Delcour JA
J Agric Food Chem; 2003 Dec; 51(25):7338-45. PubMed ID: 14640581
[TBL] [Abstract][Full Text] [Related]
9. Impact of pyranose oxidase from Trametes multicolor, glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation.
Decamps K; Gryp G; Joye IJ; Courtin CM; Delcour JA
Food Chem; 2014 Apr; 148():235-9. PubMed ID: 24262551
[TBL] [Abstract][Full Text] [Related]
10. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
Gałkowska D; Witczak T; Witczak M
Molecules; 2021 Nov; 26(22):. PubMed ID: 34834126
[TBL] [Abstract][Full Text] [Related]
11. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
[TBL] [Abstract][Full Text] [Related]
12. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers.
Liu R; Sun W; Zhang Y; Huang Z; Hu H; Zhao M
Food Chem; 2019 Jan; 271():284-290. PubMed ID: 30236678
[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. 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]
15. Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process.
Zhu N; Liu Y; Zhang X; Gao H; Zeng J; Yang J; Song J; Li X; Zhao T
J Sci Food Agric; 2024 Aug; 104(10):6062-6069. PubMed ID: 38441143
[TBL] [Abstract][Full Text] [Related]
16. Ultrasonic study of wheat flour properties.
García-Álvarez J; Salazar J; Rosell CM
Ultrasonics; 2011 Feb; 51(2):223-8. PubMed ID: 20875657
[TBL] [Abstract][Full Text] [Related]
17. Impact of Fusarium culmorum on the polysaccharides of wheat flour.
Wang J; Pawelzik E; Weinert J; Wolf GA
J Agric Food Chem; 2005 Jul; 53(14):5818-23. PubMed ID: 15998153
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
Suwannarong S; Wongsagonsup R; Suphantharika M
Int J Biol Macromol; 2020 Aug; 156():381-393. PubMed ID: 32247818
[TBL] [Abstract][Full Text] [Related]
20. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
Both J; Esteres VP; Santetti GS; Bressiani J; Oro T; Pallarés Gómez M; Friedrich MT; Gutkoski LC
J Sci Food Agric; 2019 Sep; 99(12):5392-5400. PubMed ID: 31077384
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]