189 related articles for article (PubMed ID: 36397183)
21. 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]
22. 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]
23. Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread.
Qi K; Cao S; Li C
Int J Biol Macromol; 2024 Jun; 269(Pt 1):131907. PubMed ID: 38677676
[TBL] [Abstract][Full Text] [Related]
24. Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.
Anjum FM; Khan MR; Din A; Saeed M; Pasha I; Arshad MU
J Food Sci; 2007 Apr; 72(3):R56-63. PubMed ID: 17995810
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
Hu X; Cheng L; Hong Y; Li Z; Li C; Gu Z
Crit Rev Food Sci Nutr; 2023; 63(13):1930-1941. PubMed ID: 34423705
[TBL] [Abstract][Full Text] [Related]
27. Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours.
Zou X; Wang X; Peng P; Ma Q; Zhang X; Zou L; Zhou J; Hu X
Int J Biol Macromol; 2023 Sep; 248():125920. PubMed ID: 37481181
[TBL] [Abstract][Full Text] [Related]
28. Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough.
Zeng F; Hu Z; Yang Y; Jin Z; Jiao A
Int J Biol Macromol; 2024 Jan; 256(Pt 2):128021. PubMed ID: 37967598
[TBL] [Abstract][Full Text] [Related]
29. Evaluation of HMW-GS 20 and 2.2 from near isogenic lines of wheat variety HD2329 for bread quality improvement.
Goel S; Grewal S; Singh NK
J Sci Food Agric; 2017 Oct; 97(13):4526-4531. PubMed ID: 28332204
[TBL] [Abstract][Full Text] [Related]
30. Use of near-isogenic wheat lines to determine the glutenin composition and functionality requirements for flour tortillas.
Mondal S; Tilley M; Alviola JN; Waniska RD; Bean SR; Glover KD; Hays DB
J Agric Food Chem; 2008 Jan; 56(1):179-84. PubMed ID: 18072743
[TBL] [Abstract][Full Text] [Related]
31. The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch-gluten matrices.
Contardo I; Parada J; Leiva A; Bouchon P
Food Chem; 2016 Apr; 197(Pt A):353-8. PubMed ID: 26616960
[TBL] [Abstract][Full Text] [Related]
32. Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility.
Sharma B; Gujral HS; Solah V
Food Chem; 2017 Sep; 231():156-164. PubMed ID: 28449992
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough.
Chen H; Huang J; Su Y; Fu M; Kan J
Food Chem; 2024 Mar; 436():137571. PubMed ID: 37832423
[TBL] [Abstract][Full Text] [Related]
35. The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough.
Sun X; Pei F; Fang Y
Food Chem; 2022 Feb; 370():130976. PubMed ID: 34788945
[TBL] [Abstract][Full Text] [Related]
36. Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure.
Yu L; Ma Y; Zhao Y; Rehman AU; Guo L; Liu Y; Yang Y; Wang Z; Cao X; Gao X
Food Chem; 2022 Mar; 371():131390. PubMed ID: 34808780
[TBL] [Abstract][Full Text] [Related]
37. Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).
Li Y; Wang Q; Li X; Xiao X; Sun F; Wang C; Hu W; Feng Z; Chang J; Chen M; Wang Y; Li K; Yang G; He G
PLoS One; 2012; 7(11):e50057. PubMed ID: 23185532
[TBL] [Abstract][Full Text] [Related]
38. Aegilops sharonensis HMW-GSs with unusually large molecular weight improves bread-making quality in wheat-Ae. sharonensis introgression lines.
Li Y; Li Q; Hu Q; Guzman C; Lin N; Xu Q; Zhang Y; Lan J; Tang H; Qi P; Deng M; Ma J; Wang J; Chen G; Lan X; Wei Y; Zheng Y; Jiang Q
J Sci Food Agric; 2023 Mar; 103(4):1668-1675. PubMed ID: 36541584
[TBL] [Abstract][Full Text] [Related]
39. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.
Chen G; Zhao R; Zhang Y; Liu Q; Guo Z; Zhang G; Wu T; Liu W; Hu H
J Food Sci; 2024 Feb; 89(2):941-953. PubMed ID: 38317415
[TBL] [Abstract][Full Text] [Related]
40. HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality.
Zhou H; Wang X; Yang Y; Ban J; Guo S; Song T; Zhang S; Yu Y; Guo B; Zhang Y; Zhang X
J Food Sci; 2024 Feb; 89(2):1047-1057. PubMed ID: 38193206
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
