303 related articles for article (PubMed ID: 33582448)
1. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough.
Tao H; Zhu XF; Nan BX; Jiang RZ; Wang HL
Food Chem; 2021 Jun; 348():129017. PubMed ID: 33582448
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
Ahmed J; Thomas L; Khashawi RA
J Food Sci; 2020 Nov; 85(11):3711-3721. PubMed ID: 33084057
[TBL] [Abstract][Full Text] [Related]
6. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
Xu X; Luo Z; Yang Q; Xiao Z; Lu X
Food Chem; 2019 Oct; 294():87-95. PubMed ID: 31126509
[TBL] [Abstract][Full Text] [Related]
7. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
Lin S; Gao J; Jin X; Wang Y; Dong Z; Ying J; Zhou W
Food Funct; 2020 Apr; 11(4):3610-3620. PubMed ID: 32292961
[TBL] [Abstract][Full Text] [Related]
8. Amylose and amylopectin functionality during baking and cooling of bread prepared from flour of wheat containing unusual starches: A temperature-controlled time domain
Nivelle MA; Remmerie E; Bosmans GM; Vrinten P; Nakamura T; Delcour JA
Food Chem; 2019 Oct; 295():110-119. PubMed ID: 31174739
[TBL] [Abstract][Full Text] [Related]
9. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.
Hackenberg S; Vogel C; Scherf KA; Jekle M; Becker T
Food Chem; 2019 Aug; 290():64-71. PubMed ID: 31000057
[TBL] [Abstract][Full Text] [Related]
10. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
Qin W; Pi J; Zhang G
Food Funct; 2022 Dec; 13(24):12827-12835. PubMed ID: 36440750
[TBL] [Abstract][Full Text] [Related]
11. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
Meng K; Gao H; Zeng J; Zhao J; Qin Y; Li G; Su T
J Sci Food Agric; 2021 Aug; 101(10):4373-4379. PubMed ID: 33417243
[TBL] [Abstract][Full Text] [Related]
12. Impact of particle size on wheat dough and bread characteristics.
Lapčíková B; Burešová I; Lapčík L; Dabash V; Valenta T
Food Chem; 2019 Nov; 297():124938. PubMed ID: 31253272
[TBL] [Abstract][Full Text] [Related]
13. Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.
Melis S; Delcour JA
Compr Rev Food Sci Food Saf; 2020 Nov; 19(6):3715-3754. PubMed ID: 33337036
[TBL] [Abstract][Full Text] [Related]
14. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles.
Tao H; Li M; Deng HD; Ren KX; Zhuang GQ; Xu XM; Wang HL
Int J Biol Macromol; 2019 Sep; 137():697-702. PubMed ID: 31276727
[TBL] [Abstract][Full Text] [Related]
15. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
Liu X; Lu K; Yu J; Copeland L; Wang S; Wang S
Food Chem; 2019 Jun; 284():118-124. PubMed ID: 30744835
[TBL] [Abstract][Full Text] [Related]
16. Effect of whole wheat flour on the quality of traditional Chinese Sachima.
Wang L; Deng L; Wang Y; Zhang Y; Qian H; Zhang H; Qi X
Food Chem; 2014; 152():184-9. PubMed ID: 24444924
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
[TBL] [Abstract][Full Text] [Related]
19. Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.
Johansson CG; Siljeström M; Asp NG
Z Lebensm Unters Forsch; 1984 Jul; 179(1):24-8. PubMed ID: 6091362
[TBL] [Abstract][Full Text] [Related]
20. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
Ceseviciene J; Slepetiene A; Leistrumaite A; Ruzgas V; Slepetys J
J Sci Food Agric; 2012 Nov; 92(14):2811-8. PubMed ID: 22495593
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]