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Journal Abstract Search

202 related items for PubMed ID: 22416692

  • 1. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.
    Ramseyer DD, Bettge AD, Morris CF.
    J Food Sci; 2011; 76(9):C1300-6. PubMed ID: 22416692
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  • 2. Nonstarch polysaccharides in wheat flour wire-cut cookie making.
    Guttieri MJ, Souza EJ, Sneller C.
    J Agric Food Chem; 2008 Nov 26; 56(22):10927-32. PubMed ID: 18942832
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  • 3. Effects of cell wall components on the functionality of wheat gluten.
    Autio K.
    Biotechnol Adv; 2006 Nov 26; 24(6):633-5. PubMed ID: 16914283
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  • 9. Effect of wheat flour characteristics on sponge cake quality.
    Moiraghi M, de la Hera E, Pérez GT, Gómez M.
    J Sci Food Agric; 2013 Feb 26; 93(3):542-9. PubMed ID: 22865470
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  • 10. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.
    Pareyt B, Bruneel C, Brijs K, Goesaert H, Delcour JA.
    J Agric Food Chem; 2010 Jan 13; 58(1):353-60. PubMed ID: 19924888
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  • 11. Dynamics of radioactive cesium (134Cs and 137Cs) during the milling of contaminated Japanese wheat cultivars and during the cooking of udon noodles made from wheat flour.
    Kimura K, Kameya H, Nei D, Kakihara Y, Hagiwara S, Okadome H, Tanji K, Todoriki S, Matsukura U, Kawamoto G.
    J Food Prot; 2012 Oct 13; 75(10):1823-8. PubMed ID: 23043831
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  • 13. 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
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  • 14. Rye flour enriched with arabinoxylans in rye bread making.
    Buksa K, Nowotna A, Ziobro R, Gambuś H.
    Food Sci Technol Int; 2015 Jan 12; 21(1):45-54. PubMed ID: 24082006
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  • 15. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 12; 93(14):3611-6. PubMed ID: 23893333
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  • 17. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.
    Sandhu HP, Manthey FA, Simsek S.
    J Sci Food Agric; 2011 Jul 12; 91(9):1576-84. PubMed ID: 21445841
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  • 18. Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
    Gómez M, Ruiz-París E, Oliete B.
    Food Sci Technol Int; 2011 Jun 12; 17(3):257-65. PubMed ID: 21551227
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  • 19. Effects of milling on functional properties of rice flour.
    Kadan RS, Bryant RJ, Miller JA.
    J Food Sci; 2008 May 12; 73(4):E151-4. PubMed ID: 18460123
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  • 20. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS, Sharma P, Gill BS, Kaur S.
    Food Chem; 2013 Jun 01; 138(2-3):1400-6. PubMed ID: 23411260
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