143 related articles for article (PubMed ID: 32279537)
1. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars.
Tozatti P; Hopkins EJ; Briggs C; Hucl P; Nickerson MT
Food Sci Technol Int; 2020 Oct; 26(7):614-628. PubMed ID: 32279537
[TBL] [Abstract][Full Text] [Related]
2. Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations.
Rahman MM; Simsek S
J Food Sci Technol; 2020 Oct; 57(10):3581-3590. PubMed ID: 32903984
[TBL] [Abstract][Full Text] [Related]
3. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
Alasino MC; Osella CA; De La Torre MA; Sanchez HD
Int J Food Sci Nutr; 2011 Jun; 62(4):385-91. PubMed ID: 21306191
[TBL] [Abstract][Full Text] [Related]
4. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.
Mehta KL; Scanlon MG; Sapirstein HD; Page JH
J Food Sci; 2009; 74(9):E455-61. PubMed ID: 20492107
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
Peressini D; Braunstein D; Page JH; Strybulevych A; Lagazio C; Scanlon MG
J Sci Food Agric; 2017 Jun; 97(8):2366-2374. PubMed ID: 27716913
[TBL] [Abstract][Full Text] [Related]
7. Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6.
Driss D; Bhiri F; Siela M; Bessess S; Chaabouni S; Ghorbel R
J Texture Stud; 2013 Feb; 44(1):75-84. PubMed ID: 35484802
[TBL] [Abstract][Full Text] [Related]
8. Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.
Hopkins EJ; Hucl P; Scanlon MG; Nickerson MT
J Texture Stud; 2019 Aug; 50(4):350-358. PubMed ID: 30861117
[TBL] [Abstract][Full Text] [Related]
9. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
Janssen F; Wouters AGB; Pareyt B; Gerits LR; Delcour JA; Waelkens E; Derua R
Food Res Int; 2018 Oct; 112():299-311. PubMed ID: 30131141
[TBL] [Abstract][Full Text] [Related]
10. [Wheat: effects of mixing in breadmaking].
Paredes-López O; Bushuk W
Arch Latinoam Nutr; 1983 Mar; 33(1):67-82. PubMed ID: 6625833
[TBL] [Abstract][Full Text] [Related]
11. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
[TBL] [Abstract][Full Text] [Related]
12. Contribution to Breadmaking Performance of Two Different HMW Glutenin
Roy N; Islam S; Al-Habbar Z; Yu Z; Liu H; Lafiandra D; Masci S; Lu M; Sultana N; Ma W
J Agric Food Chem; 2021 Jan; 69(1):36-44. PubMed ID: 33356215
[TBL] [Abstract][Full Text] [Related]
13. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
Sun X; Scanlon MG; Guillermic RM; Belev GS; Webb MA; Aritan S; Nickerson MT; Koksel F
Food Res Int; 2020 Apr; 130():108919. PubMed ID: 32156367
[TBL] [Abstract][Full Text] [Related]
14. Enzymatic cross-linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment.
Konieczny D; Stone AK; Hucl P; Nickerson MT
J Texture Stud; 2020 Aug; 51(4):567-574. PubMed ID: 32134495
[TBL] [Abstract][Full Text] [Related]
15. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
Zheng H; Guo B; Chen XL; Fan SJ; Zhang YZ
Appl Microbiol Biotechnol; 2011 Apr; 90(2):509-15. PubMed ID: 21249355
[TBL] [Abstract][Full Text] [Related]
16. Understanding the effect of emulsifiers on bread aeration during breadmaking.
Garzón R; Hernando I; Llorca E; Rosell CM
J Sci Food Agric; 2018 Nov; 98(14):5494-5502. PubMed ID: 29691873
[TBL] [Abstract][Full Text] [Related]
17. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
Beck M; Jekle M; Becker T
J Sci Food Agric; 2012 Jan; 92(2):299-306. PubMed ID: 21918992
[TBL] [Abstract][Full Text] [Related]
18. A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.
Dai Y; Tyl C
J Food Sci; 2021 May; 86(5):1583-1598. PubMed ID: 33890293
[TBL] [Abstract][Full Text] [Related]
19. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
20. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
Ma F; Kim J; Baik BK
J Sci Food Agric; 2020 Aug; 100(10):3850-3856. PubMed ID: 32297322
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
