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Journal Abstract Search

233 related items for PubMed ID: 14609086

  • 1. Structural and farinographic changes during mixing of a yeast sweet dough.
    Calderón-Domínguez G, Neyra-Guevara M, Farrera-Rebollo R, Arana-Errasquín R, Mora-Escobedo R.
    Nahrung; 2003 Oct; 47(5):312-9. PubMed ID: 14609086
    [Abstract] [Full Text] [Related]

  • 2. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 3. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 4. Studies on proofing of yeasted bread dough using near- and mid-infrared spectroscopy.
    Sinelli N, Casiraghi E, Downey G.
    J Agric Food Chem; 2008 Feb 13; 56(3):922-31. PubMed ID: 18193831
    [Abstract] [Full Text] [Related]

  • 5. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 13; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 6. Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread dough.
    Mehta KL, Scanlon MG, Sapirstein HD, Page JH.
    J Food Sci; 2009 Jun 13; 74(9):E455-61. PubMed ID: 20492107
    [Abstract] [Full Text] [Related]

  • 7. Determination of secondary structural changes in gluten proteins during mixing using Fourier transform horizontal attenuated total reflectance spectroscopy.
    Seabourn BW, Chung OK, Seib PA, Mathewson PR.
    J Agric Food Chem; 2008 Jun 11; 56(11):4236-43. PubMed ID: 18489117
    [Abstract] [Full Text] [Related]

  • 8. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 11; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 9. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K, Kruus K, Knaapila A, Gerber N, Flander L, Buchert J.
    J Agric Food Chem; 2005 Feb 23; 53(4):1039-45. PubMed ID: 15713017
    [Abstract] [Full Text] [Related]

  • 10. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
    Dornez E, Gebruers K, Cuyvers S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2007 Aug 22; 55(17):7149-55. PubMed ID: 17661495
    [Abstract] [Full Text] [Related]

  • 11. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
    Seguchi M, Tabara A, Fukawa I, Ono H, Kumashiro C, Yoshino Y, Kusunose C, Yamane C.
    J Food Sci; 2007 Mar 22; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 12. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.
    Valle-Algarra FM, Mateo EM, Medina A, Mateo F, Gimeno-Adelantado JV, Jimenez M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun 22; 26(6):896-906. PubMed ID: 19680965
    [Abstract] [Full Text] [Related]

  • 13. 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 22; 23(8):708-715. PubMed ID: 28691514
    [Abstract] [Full Text] [Related]

  • 14. Semicarbazide formation in flour and bread.
    Noonan GO, Begley TH, Diachenko GW.
    J Agric Food Chem; 2008 Mar 26; 56(6):2064-7. PubMed ID: 18303820
    [Abstract] [Full Text] [Related]

  • 15. The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.
    Sun X, Scanlon MG, Guillermic RM, Belev GS, Webb MA, Aritan S, Nickerson MT, Koksel F.
    Food Res Int; 2020 Apr 26; 130():108919. PubMed ID: 32156367
    [Abstract] [Full Text] [Related]

  • 16. 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 26; 73(1):E1-8. PubMed ID: 18211348
    [Abstract] [Full Text] [Related]

  • 17. Influence of micronutrients on rheological characteristics and bread-making quality of flour.
    Sudha ML, Leelavathi K.
    Int J Food Sci Nutr; 2008 Mar 26; 59(2):105-15. PubMed ID: 17852480
    [Abstract] [Full Text] [Related]

  • 18. Effectiveness of methods for reducing acrylamide in bakery products.
    Sadd PA, Hamlet CG, Liang L.
    J Agric Food Chem; 2008 Aug 13; 56(15):6154-61. PubMed ID: 18624450
    [Abstract] [Full Text] [Related]

  • 19. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.
    Bajd F, Serša I.
    Magn Reson Imaging; 2011 Apr 13; 29(3):434-42. PubMed ID: 21237606
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 13; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

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