306 related articles for article (PubMed ID: 33582448)
41. Influence of functional ingredients on starch gelatinization in sponge cake batter.
Goranova Z; Marudova M; Baeva M
Food Chem; 2019 Nov; 297():124997. PubMed ID: 31253298
[TBL] [Abstract][Full Text] [Related]
42. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
Mann J; Schiedt B; Baumann A; Conde-Petit B; Vilgis TA
Food Sci Technol Int; 2014 Jul; 20(5):341-51. PubMed ID: 23751547
[TBL] [Abstract][Full Text] [Related]
43. 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]
44. 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]
45. Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.
Tao H; Wang P; Wu F; Jin Z; Xu X
Carbohydr Polym; 2016 Feb; 137():147-153. PubMed ID: 26686115
[TBL] [Abstract][Full Text] [Related]
46. 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]
47. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
[TBL] [Abstract][Full Text] [Related]
48. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat.
Tao H; Huang JS; Xie QT; Zou YM; Wang HL; Wu XY; Xu XM
Food Chem; 2018 Nov; 265():18-22. PubMed ID: 29884370
[TBL] [Abstract][Full Text] [Related]
49. Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility.
García-Hernández Á; Roldán-Cruz C; Vernon-Carter EJ; Alvarez-Ramirez J
J Sci Food Agric; 2023 Jun; 103(8):4174-4183. PubMed ID: 36628498
[TBL] [Abstract][Full Text] [Related]
50. Effect of addition of wheat bran hydrolysate on bread properties.
Cingöz A; Akpinar Ö; Sayaslan A
J Food Sci; 2024 May; 89(5):2567-2580. PubMed ID: 38532713
[TBL] [Abstract][Full Text] [Related]
51. [Effect of soybean lipoxygenae on baking properties of wheat flour].
Permiakova MD; Trufanov VA
Prikl Biokhim Mikrobiol; 2011; 47(3):348-54. PubMed ID: 21790037
[TBL] [Abstract][Full Text] [Related]
52. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing.
Shen H; Yan M; Liu X; Ge X; Zeng J; Gao H; Zhang G; Li W
Int J Biol Macromol; 2023 Jul; 244():125371. PubMed ID: 37330103
[TBL] [Abstract][Full Text] [Related]
53. Farinograph properties and bread quality of flours supplemented with resistant starch.
Ozturk S; Koksel H; Ng PK
Int J Food Sci Nutr; 2009 Sep; 60(6):449-57. PubMed ID: 19212857
[TBL] [Abstract][Full Text] [Related]
54. 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]
55. Application of oxidized starch in bake-only chicken nuggets.
Purcell S; Wang YJ; Seo HS
J Food Sci; 2014 May; 79(5):C810-5. PubMed ID: 24754843
[TBL] [Abstract][Full Text] [Related]
56. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
Li Z; Deng C; Li H; Liu C; Bian K
Food Chem; 2015 Jul; 179():257-62. PubMed ID: 25722163
[TBL] [Abstract][Full Text] [Related]
57. Effect of different molecular weight β-glucan hydrated with highland barley protein on the quality and in vitro starch digestibility of whole wheat bread.
Gao M; Hu Z; Yang Y; Jin Z; Jiao A
Int J Biol Macromol; 2024 May; 268(Pt 2):131681. PubMed ID: 38643913
[TBL] [Abstract][Full Text] [Related]
58. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
Aprodu I; Banu I
Food Sci Technol Int; 2015 Jul; 21(5):342-53. PubMed ID: 24837596
[TBL] [Abstract][Full Text] [Related]
59. The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.
Langner M; Krystkowiak K; Salmanowicz BP; Adamski T; Krajewski P; Kaczmarek Z; Surma M
J Sci Food Agric; 2017 Dec; 97(15):5083-5091. PubMed ID: 28429474
[TBL] [Abstract][Full Text] [Related]
60. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
Pérez IC; Mu TH; Zhang M; Ji LL
Food Sci Technol Int; 2017 Dec; 23(8):708-715. PubMed ID: 28691514
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]