145 related articles for article (PubMed ID: 34647626)
1. Effect of polyphenols on mixing properties and solvent retention of wheat flour doughs.
Koh BK; Kongraksawech T; Ross AS
J Sci Food Agric; 2022 Apr; 102(6):2432-2436. PubMed ID: 34647626
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
Kaur A; Singh N; Kaur S; Ahlawat AK; Singh AM
Food Chem; 2014 Sep; 158():48-55. PubMed ID: 24731313
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Small and large deformation rheology for hard wheat flour dough as influenced by mixing and resting.
Kim YR; Cornillon P; Campanella OH; Stroshine RL; Lee S; Shim JY
J Food Sci; 2008 Jan; 73(1):E1-8. PubMed ID: 18211348
[TBL] [Abstract][Full Text] [Related]
7. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
Konopka I; Drzewiecki J
Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
[TBL] [Abstract][Full Text] [Related]
8. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
Hemalatha MS; Bhagwat SG; Salimath PV; Prasada Rao UJ
J Sci Food Agric; 2012 Mar; 92(4):764-71. PubMed ID: 21953440
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Dough rheology and wet milling of hard waxy wheat flours.
Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
Katyal M; Singh N; Virdi AS; Kaur A; Chopra N; Ahlawat AK; Singh AM
Food Res Int; 2017 Oct; 100(Pt 2):306-317. PubMed ID: 28888455
[TBL] [Abstract][Full Text] [Related]
15. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
Kweon M; Slade L; Levine H; Gannon D
Crit Rev Food Sci Nutr; 2014; 54(1):115-38. PubMed ID: 24188236
[TBL] [Abstract][Full Text] [Related]
16. Effect of wheat flour characteristics on sponge cake quality.
Moiraghi M; de la Hera E; Pérez GT; Gómez M
J Sci Food Agric; 2013 Feb; 93(3):542-9. PubMed ID: 22865470
[TBL] [Abstract][Full Text] [Related]
17. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development.
Jekle M; Necula A; Jekle M; Becker T
Food Res Int; 2019 Feb; 116():346-353. PubMed ID: 30716955
[TBL] [Abstract][Full Text] [Related]
18. Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.
Balestra F; Laghi L; Taneyo Saa D; Gianotti A; Rocculi P; Pinnavaia G
Food Chem; 2015 Nov; 187():451-9. PubMed ID: 25977050
[TBL] [Abstract][Full Text] [Related]
19. Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.
Yang YL; Guan EQ; Zhang LL; Pang JY; Li MM; Bian K
J Food Sci; 2021 Jun; 86(6):2421-2433. PubMed ID: 34028019
[TBL] [Abstract][Full Text] [Related]
20. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
Bucsella B; Takács Á; Vizer V; Schwendener U; Tömösközi S
Food Chem; 2016 Jan; 190():990-996. PubMed ID: 26213066
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]