192 related articles for article (PubMed ID: 31572591)
1. The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.
Sun H; Ju Q; Ma J; Chen J; Li Y; Yuan Y; Hu Y; Fujita K; Luan G
Food Sci Nutr; 2019 Sep; 7(9):2977-2985. PubMed ID: 31572591
[TBL] [Abstract][Full Text] [Related]
2. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.
Erukainure OL; Okafor JN; Ogunji A; Ukazu H; Okafor EN; Eboagwu IL
Food Sci Nutr; 2016 Nov; 4(6):852-857. PubMed ID: 27826435
[TBL] [Abstract][Full Text] [Related]
3. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough.
Bojňanská T; Musilová J; Vollmannová A
Foods; 2021 May; 10(5):. PubMed ID: 34068906
[TBL] [Abstract][Full Text] [Related]
4. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread.
Abera G; Solomon WK; Bultosa G
Food Sci Nutr; 2017 May; 5(3):653-661. PubMed ID: 28572954
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
Peng B; Li Y; Ding S; Yang J
Food Chem; 2017 Oct; 233():369-377. PubMed ID: 28530586
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.
Atudorei D; Mironeasa S; Codină GG
Foods; 2022 Sep; 11(19):. PubMed ID: 36230058
[TBL] [Abstract][Full Text] [Related]
10. Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.
Kotsiou K; Sacharidis DD; Matsakidou A; Biliaderis CG; Lazaridou A
Foods; 2021 Aug; 10(8):. PubMed ID: 34441609
[TBL] [Abstract][Full Text] [Related]
11. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
[TBL] [Abstract][Full Text] [Related]
12. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
Meng K; Gao H; Zeng J; Zhao J; Qin Y; Li G; Su T
J Sci Food Agric; 2021 Aug; 101(10):4373-4379. PubMed ID: 33417243
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
Grassi de Alcântara R; Aparecida de Carvalho R; Maria Vanin F
Food Chem; 2020 Oct; 326():126972. PubMed ID: 32422510
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread.
Barros JHT; Telis VRN; Taboga S; Franco CML
J Food Sci Technol; 2018 Nov; 55(11):4578-4588. PubMed ID: 30333654
[TBL] [Abstract][Full Text] [Related]
16. Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features.
Codină GG; Istrate AM; Gontariu I; Mironeasa S
Foods; 2019 Aug; 8(8):. PubMed ID: 31395832
[TBL] [Abstract][Full Text] [Related]
17. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
Sharma B; Gujral HS
Int J Biol Macromol; 2019 Dec; 141():117-124. PubMed ID: 31476390
[TBL] [Abstract][Full Text] [Related]
18. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
Atudorei D; Atudorei O; Codină GG
Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
[TBL] [Abstract][Full Text] [Related]
19. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.
Ajibade BO; Ijabadeniyi OA
J Food Sci Technol; 2019 Jan; 56(1):83-92. PubMed ID: 30728549
[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]
