242 related articles for article (PubMed ID: 33127224)
21. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
Xu D; Tang K; Hu Y; Xu X; Gänzle MG
J Agric Food Chem; 2018 Sep; 66(37):9770-9776. PubMed ID: 30175916
[TBL] [Abstract][Full Text] [Related]
22. Improvement of tolerance to freeze-thaw stress of baker's yeast by cultivation with soy peptides.
Izawa S; Ikeda K; Takahashi N; Inoue Y
Appl Microbiol Biotechnol; 2007 Jun; 75(3):533-7. PubMed ID: 17505771
[TBL] [Abstract][Full Text] [Related]
23. 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]
24. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
Zhang P; Jondiko TO; Tilley M; Awika JM
J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
[TBL] [Abstract][Full Text] [Related]
25. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
Beck M; Jekle M; Becker T
J Sci Food Agric; 2012 Feb; 92(3):585-92. PubMed ID: 21953245
[TBL] [Abstract][Full Text] [Related]
26. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
Van Steertegem B; Pareyt B; Brijs K; Delcour JA
Food Chem; 2013 Dec; 141(4):4179-85. PubMed ID: 23993603
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread.
Xu K; Chi C; She Z; Liu X; Zhang Y; Wang H; Zhang H
Food Chem; 2022 Jan; 366():130614. PubMed ID: 34304137
[TBL] [Abstract][Full Text] [Related]
29. Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification.
Yan B; Yang H; Wu Y; Lian H; Zhang H; Chen W; Fan D; Zhao J
Molecules; 2020 Feb; 25(3):. PubMed ID: 32046080
[TBL] [Abstract][Full Text] [Related]
30. The contribution of glutathione to the destabilizing effect of yeast on wheat dough.
Verheyen C; Albrecht A; Herrmann J; Strobl M; Jekle M; Becker T
Food Chem; 2015 Apr; 173():243-9. PubMed ID: 25466019
[TBL] [Abstract][Full Text] [Related]
31. Effect of magnetic fields on the structure, properties, baking performance of frozen wheat dough at different frozen stage.
Jin Y; Wei L; Yang N; Xu X; Jin Z
Food Chem; 2024 Sep; 453():139709. PubMed ID: 38781908
[TBL] [Abstract][Full Text] [Related]
32. Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.
Qian X; Gu Y; Sun B; Wang X
Food Chem; 2021 Dec; 365():130492. PubMed ID: 34237565
[TBL] [Abstract][Full Text] [Related]
33. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality.
He Y; Guo J; Ren G; Cui G; Han S; Liu J
Food Chem; 2020 Nov; 330():127243. PubMed ID: 32521403
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.
Hernandez-Lopez MJ; Prieto JA; Randez-Gil F
Antonie Van Leeuwenhoek; 2003; 84(2):125-34. PubMed ID: 14533716
[TBL] [Abstract][Full Text] [Related]
36. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
Keeratipibul S; Luangsakul N; Otsuka S; Sakai S; Hatano Y; Tanasupawat S
J Food Sci; 2010; 75(9):E596-604. PubMed ID: 21535594
[TBL] [Abstract][Full Text] [Related]
37. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread.
Liu S; Gu S; Shi Y; Chen Q
Food Chem; 2024 Jan; 431():137122. PubMed ID: 37573742
[TBL] [Abstract][Full Text] [Related]
38. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.
Tavakoli HR; Jonaidi Jafari N; Hamedi H
J Texture Stud; 2017 Apr; 48(2):124-130. PubMed ID: 28370115
[TBL] [Abstract][Full Text] [Related]
39. Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp.
Zhang M; Suo W; Deng Y; Jiang L; Qi M; Liu Y; Li L; Wang C; Zheng H; Li H
Ultrason Sonochem; 2022 Jan; 82():105912. PubMed ID: 35033979
[TBL] [Abstract][Full Text] [Related]
40. Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.
Magalhães F; Calton A; Heiniö RL; Gibson B
Food Microbiol; 2021 Apr; 94():103640. PubMed ID: 33279066
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
