158 related articles for article (PubMed ID: 35484802)
1. Retracted: Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanis Pol6.
Driss D; Bhiri F; Siela M; Bessess S; Chaabouni S; Ghorbel R
J Texture Stud; 2013 Feb; 44(1):75-84. PubMed ID: 35484802
[TBL] [Abstract][Full Text] [Related]
2. Improvement of the quality of whole wheat bread by supplementation of xylanase from Aspergillus foetidus.
Shah AR; Shah RK; Madamwar D
Bioresour Technol; 2006 Nov; 97(16):2047-53. PubMed ID: 16307877
[TBL] [Abstract][Full Text] [Related]
3. Micronized whole wheat flour and xylanase application: dough properties and bread quality.
Both J; Biduski B; Gómez M; Bertolin TE; Friedrich MT; Gutkoski LC
J Food Sci Technol; 2021 Oct; 58(10):3902-3912. PubMed ID: 34471314
[TBL] [Abstract][Full Text] [Related]
4. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
Atudorei D; Atudorei O; Codină GG
Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
Aboshora W; Lianfu Z; Dahir M; Qingran M; Musa A; Gasmalla MA; Omar KA
J Food Sci Technol; 2016 Jan; 53(1):591-600. PubMed ID: 26787978
[TBL] [Abstract][Full Text] [Related]
8. Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.
Ahmad Z; Butt MS; Ahmed A; Riaz M; Sabir SM; Farooq U; Rehman FU
J Food Sci Technol; 2014 Oct; 51(10):2445-53. PubMed ID: 25328183
[TBL] [Abstract][Full Text] [Related]
9. Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality.
Atudorei D; Mironeasa S; Codină GG
Foods; 2022 Sep; 11(19):. PubMed ID: 36230058
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
Tebben L; Chen G; Tilley M; Li Y
J Food Sci; 2020 Dec; 85(12):4201-4208. PubMed ID: 33174283
[TBL] [Abstract][Full Text] [Related]
12. Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread.
Nasir S; Allai FM; Gani M; Ganaie S; Gul K; Jabeen A; Majeed D
Int J Food Sci; 2020; 2020():8874872. PubMed ID: 33354562
[TBL] [Abstract][Full Text] [Related]
13. Cloning and constitutive expression of His-tagged xylanase GH 11 from Penicillium occitanis Pol6 in Pichia pastoris X33: purification and characterization.
Driss D; Bhiri F; Ghorbel R; Chaabouni SE
Protein Expr Purif; 2012 May; 83(1):8-14. PubMed ID: 22402470
[TBL] [Abstract][Full Text] [Related]
14. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
El-Sohaimy SA; Shehata MG; Mehany T; Zeitoun MA
Int J Food Sci; 2019; 2019():4686727. PubMed ID: 30941357
[TBL] [Abstract][Full Text] [Related]
15. The effect of additives combination on rheological properties of dough and quality of bread with
Zhang Y; Ruan C; Wang J; Han J; Shao Z; Li X; Sun Y; Liang J
Food Sci Technol Int; 2021 Sep; 27(6):554-562. PubMed ID: 33236641
[TBL] [Abstract][Full Text] [Related]
16. Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads.
Kim HJ; Yoo SH
Polymers (Basel); 2020 Jun; 12(6):. PubMed ID: 32549311
[TBL] [Abstract][Full Text] [Related]
17. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids.
He N; Xia M; Zhang X; He M; Li L; Li B
J Sci Food Agric; 2024 Mar; 104(4):1928-1941. PubMed ID: 37932850
[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. Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples.
Al-Saleh A; Brennan CS
Foods; 2012 Nov; 1(1):3-17. PubMed ID: 28239087
[TBL] [Abstract][Full Text] [Related]
20. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
