151 related articles for article (PubMed ID: 32903984)
1. 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]
2. 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]
3. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
Choi I; Kang CS; Cheong YK; Hyun JN; Kim KJ
Prev Nutr Food Sci; 2012 Sep; 17(3):197-202. PubMed ID: 24471084
[TBL] [Abstract][Full Text] [Related]
4. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.
Xie X; Cai K; Yuan Z; Shang L; Deng L
Foods; 2022 Dec; 11(24):. PubMed ID: 36553798
[TBL] [Abstract][Full Text] [Related]
5. Refrigerated dough quality: effect of environment and genotypes of hard red spring wheat.
Simsek S; Whitney KL; Ohm JB; Anderson J; Mergoum M
J Food Sci; 2011; 76(1):S101-7. PubMed ID: 21535707
[TBL] [Abstract][Full Text] [Related]
6. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
Hoye C; Ross CF
J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.
Huang Y; Mense AL; Deng L; Su M; Shih K; Bock JE
Foods; 2021 Oct; 10(10):. PubMed ID: 34681462
[TBL] [Abstract][Full Text] [Related]
9. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
Katyal M; Singh N; Virdi AS; Kaur A; Ahlawat AK; Singh AM; Bajaj R
J Food Sci; 2020 Jan; 85(1):65-76. PubMed ID: 31869859
[TBL] [Abstract][Full Text] [Related]
10. 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]
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. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
Han HM; Koh BK
J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
[TBL] [Abstract][Full Text] [Related]
13. Clean Label in Bread.
Vargas MCA; Simsek S
Foods; 2021 Aug; 10(9):. PubMed ID: 34574163
[TBL] [Abstract][Full Text] [Related]
14. Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat.
Suprabha Raj A; Boyacioglu MH; Dogan H; Siliveru K
Foods; 2023 May; 12(10):. PubMed ID: 37238896
[TBL] [Abstract][Full Text] [Related]
15. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
Rumler R; Bender D; Schoenlechner R
Plants (Basel); 2023 Jan; 12(3):. PubMed ID: 36771581
[TBL] [Abstract][Full Text] [Related]
16. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
Czubaszek A; Wojciechowicz-Budzisz A; Spychaj R; Kawa-Rygielska J
Molecules; 2022 Mar; 27(5):. PubMed ID: 35268724
[TBL] [Abstract][Full Text] [Related]
17. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.
Khoshgozaran-Abras S; Azizi MH; Bagheripoor-Fallah N; Khodamoradi A
J Food Sci Technol; 2014 Oct; 51(10):2821-6. PubMed ID: 25328232
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]