501 related articles for article (PubMed ID: 32847395)
1. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (
Zafar TA; Allafi AR; Alkandari D; Al-Othman A
Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
[TBL] [Abstract][Full Text] [Related]
2. Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread.
Zafar TA; Aldughpassi A; Al-Mussallam A; Al-Othman A
Int J Food Sci; 2020; 2020():8834960. PubMed ID: 33083447
[TBL] [Abstract][Full Text] [Related]
3. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.
Benali A; En-Nahli Y; Noutfia Y; Elbaouchi A; Kabbour MR; Gaboun F; El Maadoudi EH; Benbrahim N; Taghouti M; Ouhssine M; Kumar S
Foods; 2021 Aug; 10(8):. PubMed ID: 34441620
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
Xie X; Zhang J; Yuan Z; Wang H; An J; Deng L
J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
Hooda S; Jood S
Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Effects of chickpea flour on wheat pasting properties and bread making quality.
Mohammed I; Ahmed AR; Senge B
J Food Sci Technol; 2014 Sep; 51(9):1902-10. PubMed ID: 25190845
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
Benkadri S; Salvador A; Zidoune MN; Sanz T
Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size.
Xu C; Xiong X; Zeng Q; Yuan Y; He S; Dong L; Huang F; Nag A; Su D
J Food Sci; 2022 Jul; 87(7):3026-3035. PubMed ID: 35638338
[TBL] [Abstract][Full Text] [Related]
15. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
Jiang X; Wang X; Zhou S
J Food Sci; 2023 Dec; 88(12):4840-4852. PubMed ID: 37876320
[TBL] [Abstract][Full Text] [Related]
16. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
Liu W; Brennan MA; Serventi L; Brennan CS
Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
Yuan B; Zhao L; Yang W; McClements DJ; Hu Q
J Food Sci; 2017 Sep; 82(9):2041-2050. PubMed ID: 28753727
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
