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Journal Abstract Search

229 related items for PubMed ID: 2198884

  • 1. The formation and properties of wheat flour doughs.
    Hoseney RC, Rogers DE.
    Crit Rev Food Sci Nutr; 1990; 29(2):73-93. PubMed ID: 2198884
    [Abstract] [Full Text] [Related]

  • 2. Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization.
    Chen G, Ehmke L, Miller R, Faa P, Smith G, Li Y.
    J Agric Food Chem; 2018 Jul 05; 66(26):6840-6850. PubMed ID: 29879838
    [Abstract] [Full Text] [Related]

  • 3. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
    Janssen F, Wouters AGB, Pareyt B, Gerits LR, Delcour JA, Waelkens E, Derua R.
    Food Res Int; 2018 Oct 05; 112():299-311. PubMed ID: 30131141
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  • 5. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A, Nawrocka A, Lamorski K, Dziki D.
    Food Res Int; 2018 Jan 05; 103():30-39. PubMed ID: 29389619
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
    Ponce-García N, Ramírez-Wong B, Torres-Chávez PI, Figueroa-Cárdenas JD, Serna-Saldívar SO, Cortez-Rocha MO, Escalante-Aburto A.
    J Sci Food Agric; 2017 Mar 15; 97(4):1235-1243. PubMed ID: 27322412
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  • 8. Wheat gluten: rheological and gas retaining properties.
    Hoseney RC.
    Adv Exp Med Biol; 1991 Mar 15; 302():657-66. PubMed ID: 1746356
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 20(5):341-51. PubMed ID: 23751547
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  • 10. 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 Jul 15; 74(9):E455-61. PubMed ID: 20492107
    [Abstract] [Full Text] [Related]

  • 11. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
    Yang Y, Guan E, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Apr 15; 85(4):956-963. PubMed ID: 32159235
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  • 12. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 15; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 15; 97(1):191-198. PubMed ID: 26969875
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  • 16. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y.
    Food Chem; 2019 Mar 01; 275():569-576. PubMed ID: 30724234
    [Abstract] [Full Text] [Related]

  • 17. Wheat gluten functionality as a quality determinant in cereal-based food products.
    Delcour JA, Joye IJ, Pareyt B, Wilderjans E, Brijs K, Lagrain B.
    Annu Rev Food Sci Technol; 2012 Mar 01; 3():469-92. PubMed ID: 22224557
    [Abstract] [Full Text] [Related]

  • 18. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M, Slade L, Levine H, Gannon D.
    Crit Rev Food Sci Nutr; 2014 Mar 01; 54(1):115-38. PubMed ID: 24188236
    [Abstract] [Full Text] [Related]

  • 19. Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.
    Ma S, Han W, Li L, Wang X.
    J Sci Food Agric; 2020 Jan 15; 100(1):177-183. PubMed ID: 31471913
    [Abstract] [Full Text] [Related]

  • 20. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 15; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

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