471 related articles for article (PubMed ID: 29329858)
1. Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
Hackenberg S; Jekle M; Becker T
Food Chem; 2018 May; 248():296-303. PubMed ID: 29329858
[TBL] [Abstract][Full Text] [Related]
2. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.
Hackenberg S; Vogel C; Scherf KA; Jekle M; Becker T
Food Chem; 2019 Aug; 290():64-71. PubMed ID: 31000057
[TBL] [Abstract][Full Text] [Related]
3. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
Mann J; Schiedt B; Baumann A; Conde-Petit B; Vilgis TA
Food Sci Technol Int; 2014 Jul; 20(5):341-51. PubMed ID: 23751547
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
Autio K; Kruus K; Knaapila A; Gerber N; Flander L; Buchert J
J Agric Food Chem; 2005 Feb; 53(4):1039-45. PubMed ID: 15713017
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
Ahmed J; Thomas L; Khashawi RA
J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
[TBL] [Abstract][Full Text] [Related]
9. Effect of fermentation methods on properties of dough and whole wheat bread.
Zeng F; Yang Y; Liu Q; Yang J; Jin Z; Jiao A
J Sci Food Agric; 2023 Aug; 103(10):4876-4886. PubMed ID: 36943926
[TBL] [Abstract][Full Text] [Related]
10. Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.
Dubreil L; Biswas SC; Marion D
J Agric Food Chem; 2002 Oct; 50(21):6078-85. PubMed ID: 12358483
[TBL] [Abstract][Full Text] [Related]
11. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
Atudorei D; Atudorei O; Codină GG
Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated baking process.
Buksa K; Krystyjan M
Food Chem; 2019 Jul; 287():176-185. PubMed ID: 30857687
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.
Chen G; Zhao R; Zhang Y; Liu Q; Guo Z; Zhang G; Wu T; Liu W; Hu H
J Food Sci; 2024 Feb; 89(2):941-953. PubMed ID: 38317415
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Maltose formation in wheat dough depending on mechanical starch modification and dough hydration.
Hackenberg S; Leitner T; Jekle M; Becker T
Carbohydr Polym; 2018 Apr; 185():153-158. PubMed ID: 29421052
[TBL] [Abstract][Full Text] [Related]
19. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
Mudgil D; Barak S; Khatkar BS
Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
[TBL] [Abstract][Full Text] [Related]
20. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
Smith BM; Bean SR; Herald TJ; Aramouni FM
J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]