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Journal Abstract Search

850 related items for PubMed ID: 19594158

  • 1. 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 12; 57(15):7030-8. PubMed ID: 19594158
    [Abstract] [Full Text] [Related]

  • 2. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 12; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 3. 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 12; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 4. 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 12; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 5. 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 12; 20(5):341-51. PubMed ID: 23751547
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  • 6. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 12; 74(5):E278-84. PubMed ID: 19646043
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  • 11. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 12; 47(4):265-8. PubMed ID: 13678267
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  • 12. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
    Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT.
    Food Chem; 2020 Aug 01; 320():126615. PubMed ID: 32203834
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  • 13. 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 01; 73(1):E1-8. PubMed ID: 18211348
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  • 14. Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs.
    Lopes-da-Silva JA, Santos DM, Freitas A, Brites C, Gil AM.
    J Agric Food Chem; 2007 Jul 11; 55(14):5636-44. PubMed ID: 17579429
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  • 15. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E.
    J Sci Food Agric; 2015 Feb 11; 95(3):569-75. PubMed ID: 24921972
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  • 16. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 11; 96(7):2539-46. PubMed ID: 26251131
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  • 17. 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
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  • 18. Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.
    Tuhumury HC, Small DM, Day L.
    Food Chem; 2016 Dec 01; 212():789-97. PubMed ID: 27374596
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  • 19. Effects of processing on biochemical and rheological properties of wheat gluten proteins.
    Hayta M, Alpaslan M.
    Nahrung; 2001 Oct 01; 45(5):304-8. PubMed ID: 11715340
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  • 20. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S, Liu Y, Tong J, Yu L, Ding M, Zhang Z, Rehman AU, Majzoobi M, Wang Z, Gao X.
    Food Res Int; 2020 Apr 01; 130():108914. PubMed ID: 32156364
    [Abstract] [Full Text] [Related]

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