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Journal Abstract Search

498 related items for PubMed ID: 21918992

  • 1. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Jan 30; 92(2):299-306. PubMed ID: 21918992
    [Abstract] [Full Text] [Related]

  • 2. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK, Sjöö ME, Eliasson AC.
    J Sci Food Agric; 2012 Apr 30; 92(6):1201-13. PubMed ID: 22052714
    [Abstract] [Full Text] [Related]

  • 3. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Feb 30; 92(3):585-92. PubMed ID: 21953245
    [Abstract] [Full Text] [Related]

  • 4. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 30; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 5. Model approach to starch functionality in bread making.
    Goesaert H, Leman P, Delcour JA.
    J Agric Food Chem; 2008 Aug 13; 56(15):6423-31. PubMed ID: 18627169
    [Abstract] [Full Text] [Related]

  • 6. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 13; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 7. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F, Richel A, Dubrowski T, Wathelet B, Wathelet JP, Blecker C, Paquot M.
    J Sci Food Agric; 2013 Aug 15; 93(10):2415-20. PubMed ID: 23371852
    [Abstract] [Full Text] [Related]

  • 8. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
    Suwannarong S, Wongsagonsup R, Suphantharika M.
    Int J Biol Macromol; 2020 Aug 01; 156():381-393. PubMed ID: 32247818
    [Abstract] [Full Text] [Related]

  • 9. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 10. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.
    Sandhu HP, Manthey FA, Simsek S.
    J Sci Food Agric; 2011 Jul 01; 91(9):1576-84. PubMed ID: 21445841
    [Abstract] [Full Text] [Related]

  • 11. Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.
    Hamlet CG, Sadd PA, Gray DA.
    J Agric Food Chem; 2004 Apr 07; 52(7):2059-66. PubMed ID: 15053552
    [Abstract] [Full Text] [Related]

  • 12. The impact of baking time and bread storage temperature on bread crumb properties.
    Bosmans GM, Lagrain B, Fierens E, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):3301-8. PubMed ID: 23993485
    [Abstract] [Full Text] [Related]

  • 13. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Dec 15; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 14. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
    Zheng H, Guo B, Chen XL, Fan SJ, Zhang YZ.
    Appl Microbiol Biotechnol; 2011 Apr 15; 90(2):509-15. PubMed ID: 21249355
    [Abstract] [Full Text] [Related]

  • 15. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul 15; 21(5):342-53. PubMed ID: 24837596
    [Abstract] [Full Text] [Related]

  • 16. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
    [Abstract] [Full Text] [Related]

  • 17. Rice varieties in relation to rice bread quality.
    Han HM, Cho JH, Kang HW, Koh BK.
    J Sci Food Agric; 2012 May 17; 92(7):1462-7. PubMed ID: 22144043
    [Abstract] [Full Text] [Related]

  • 18. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
    Van Steertegem B, Pareyt B, Brijs K, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):4179-85. PubMed ID: 23993603
    [Abstract] [Full Text] [Related]

  • 19. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 15; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 20. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O.
    Food Sci Technol Int; 2017 Apr 15; 23(3):235-244. PubMed ID: 27913711
    [Abstract] [Full Text] [Related]

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