282 related articles for article (PubMed ID: 32070142)
1. The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
Frakolaki G; Giannou V; Tzia C
Food Sci Technol Int; 2020 Sep; 26(6):485-492. PubMed ID: 32070142
[TBL] [Abstract][Full Text] [Related]
2. Effects of waxy wheat flour and water on frozen dough and bread properties.
Yi J; Kerr WL; Johnson JW
J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
[TBL] [Abstract][Full Text] [Related]
3. Effects of whey and soy protein addition on bread rheological property of wheat flour.
Zhou J; Liu J; Tang X
J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
Filipčev B; Bodroža-Solarov M; Pestorić M; Šimurina O
Food Sci Technol Int; 2017 Apr; 23(3):235-244. PubMed ID: 27913711
[TBL] [Abstract][Full Text] [Related]
6. Application of rich in β-glucan flours and preparations in bread baked from frozen dough.
Andrzej KM; Małgorzata M; Sabina K; Horbańczuk OK; Rodak E
Food Sci Technol Int; 2020 Jan; 26(1):53-64. PubMed ID: 31403832
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
Kowalczewski P; Różańska M; Makowska A; Jeżowski P; Kubiak P
Food Sci Technol Int; 2019 Apr; 25(3):223-232. PubMed ID: 30509131
[TBL] [Abstract][Full Text] [Related]
9. Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
Protonotariou S; Stergiou P; Christaki M; Mandala IG
Food Chem; 2020 Jul; 318():126497. PubMed ID: 32126472
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. The effect of γ-[Glu]
Lin J; Sun-Waterhouse D; Tang R; Cui C; Wang W; Xiong J
Food Chem; 2021 May; 343():128406. PubMed ID: 33406571
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
[TBL] [Abstract][Full Text] [Related]
14. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
Mencin M; Markanovič N; Mikulič Petkovšek M; Veberič R; Terpinc P
Molecules; 2023 Apr; 28(8):. PubMed ID: 37110662
[TBL] [Abstract][Full Text] [Related]
15. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
Skrabanja V; Kovac B; Golob T; Liljeberg Elmståhl HG; Björck IM; Kreft I
J Agric Food Chem; 2001 Jan; 49(1):497-500. PubMed ID: 11170617
[TBL] [Abstract][Full Text] [Related]
16. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.
Park EY; Jang SB; Lim ST
Food Chem; 2016 Dec; 213():157-162. PubMed ID: 27451167
[TBL] [Abstract][Full Text] [Related]
17. Effect of the Addition of Dried Dandelion Roots (
Cacak-Pietrzak G; Dziki D; Gawlik-Dziki U; Sułek A; Kalisz S; Sujka K
Molecules; 2021 Dec; 26(24):. PubMed ID: 34946646
[TBL] [Abstract][Full Text] [Related]
18. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
Lauková M; Kohajdová Z; Karovičová J; Kuchtová V; Minarovičová L; Tomášiková L
Food Sci Technol Int; 2017 Sep; 23(6):490-499. PubMed ID: 28399637
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids.
He N; Xia M; Zhang X; He M; Li L; Li B
J Sci Food Agric; 2024 Mar; 104(4):1928-1941. PubMed ID: 37932850
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
