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Journal Abstract Search

775 related items for PubMed ID: 23751547

  • 1. 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; 20(5):341-51. PubMed ID: 23751547
    [Abstract] [Full Text] [Related]

  • 2. Effects of processing on biochemical and rheological properties of wheat gluten proteins.
    Hayta M, Alpaslan M.
    Nahrung; 2001 Oct; 45(5):304-8. PubMed ID: 11715340
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour.
    Hackenberg S, Vogel C, Scherf KA, Jekle M, Becker T.
    Food Chem; 2019 Aug 30; 290():64-71. PubMed ID: 31000057
    [Abstract] [Full Text] [Related]

  • 5. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S.
    Food Chem; 2016 Jan 01; 190():990-996. PubMed ID: 26213066
    [Abstract] [Full Text] [Related]

  • 6. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 01; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 7. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
    Bosmans GM, Lagrain B, Deleu LJ, Fierens E, Hills BP, Delcour JA.
    J Agric Food Chem; 2012 May 30; 60(21):5461-70. PubMed ID: 22553963
    [Abstract] [Full Text] [Related]

  • 8. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D, Mu T, Sun H.
    Food Res Int; 2018 Jan 30; 103():156-162. PubMed ID: 29389601
    [Abstract] [Full Text] [Related]

  • 9. Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread.
    Wu L, Zhang H, Hu X, Zhang Y, Sun L, Li W, Wang B.
    Food Chem; 2020 Jan 15; 303():125341. PubMed ID: 31442898
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 01; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 13. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X, Bu Z, Qiao B, Drawbridge P, Fang Y.
    Food Chem; 2023 Jun 01; 410():135447. PubMed ID: 36640654
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.).
    Cao X, Tong J, Ding M, Wang K, Wang L, Cheng D, Li H, Liu A, Liu J, Zhao Z, Wang Z, Gao X.
    Food Chem; 2019 Nov 01; 297():125000. PubMed ID: 31253276
    [Abstract] [Full Text] [Related]

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  • 20. 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
    [Abstract] [Full Text] [Related]

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