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Journal Abstract Search

558 related items for PubMed ID: 23371852

  • 1. 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]

  • 2. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 15; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 3. Elucidating the mechanism of laccase and tyrosinase in wheat bread making.
    Selinheimo E, Autio K, Kruus K, Buchert J.
    J Agric Food Chem; 2007 Jul 25; 55(15):6357-65. PubMed ID: 17602567
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  • 4. Effect of surfactant gels on dough rheological characteristics and quality of bread.
    Azizi MH, Rao GV.
    Crit Rev Food Sci Nutr; 2004 Jul 25; 44(7-8):545-52. PubMed ID: 15969326
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  • 5. 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 25; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 6. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb 25; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 7. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 25; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 8. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
    [Abstract] [Full Text] [Related]

  • 9. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Mar 15; 91(4):604-8. PubMed ID: 21302313
    [Abstract] [Full Text] [Related]

  • 10. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 15; 24(3):251-263. PubMed ID: 29207886
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  • 12. 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
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  • 18. 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
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  • 19. 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 30; 23(8):708-715. PubMed ID: 28691514
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  • 20. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
    Kowalczewski P, Różańska M, Makowska A, Jeżowski P, Kubiak P.
    Food Sci Technol Int; 2019 Apr 30; 25(3):223-232. PubMed ID: 30509131
    [Abstract] [Full Text] [Related]

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