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Journal Abstract Search

524 related items for PubMed ID: 24837596

  • 1.
    ; . PubMed ID:
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  • 2. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.
    Arufe S, Chiron H, Doré J, Savary-Auzeloux I, Saulnier L, Della Valle G.
    Food Res Int; 2017 Jul; 97():123-132. PubMed ID: 28578032
    [Abstract] [Full Text] [Related]

  • 3. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA, Ali AO, Elkhalifa EA, Sulieman AE.
    Pak J Biol Sci; 2012 Sep 01; 15(17):845-9. PubMed ID: 24163969
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 5. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour.
    Wu K, Gan R, Dai S, Cai YZ, Corke H, Zhu F.
    J Food Sci; 2016 Mar 01; 81(3):E627-36. PubMed ID: 26890337
    [Abstract] [Full Text] [Related]

  • 6. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
    Pătraşcu L, Banu I, Vasilean I, Aprodu I.
    Food Sci Technol Int; 2017 Mar 01; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 7. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
    Rakita S, Dokić L, Dapčević Hadnađev T, Hadnađev M, Torbica A.
    J Texture Stud; 2018 Jun 01; 49(3):339-347. PubMed ID: 29105087
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. 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]

  • 10. Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.
    Doddabematti Prakash S, Nkurikiye E, Rajpurohit B, Li Y, Siliveru K.
    J Texture Stud; 2023 Feb 01; 54(1):92-104. PubMed ID: 36101011
    [Abstract] [Full Text] [Related]

  • 11. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 01; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 13. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W, Lee SH, Yoo SH, Lee S.
    J Food Sci; 2014 Aug 30; 79(8):E1535-40. PubMed ID: 25040090
    [Abstract] [Full Text] [Related]

  • 14. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.
    Codină GG, Mironeasa S, Mironeasa C, Popa CN, Tamba-Berehoiu R.
    J Sci Food Agric; 2012 Feb 30; 92(3):638-44. PubMed ID: 21919003
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix.
    Maktouf S, Jeddou KB, Moulis C, Hajji H, Remaud-Simeon M, Ellouz-Ghorbel R.
    J Food Sci Technol; 2016 Apr 30; 53(4):2061-6. PubMed ID: 27413235
    [Abstract] [Full Text] [Related]

  • 16. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 30; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 17. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
    Rumler R, Bender D, Schoenlechner R.
    Plants (Basel); 2023 Jan 21; 12(3):. PubMed ID: 36771581
    [Abstract] [Full Text] [Related]

  • 18. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
    Choi I, Kang CS, Cheong YK, Hyun JN, Kim KJ.
    Prev Nutr Food Sci; 2012 Sep 21; 17(3):197-202. PubMed ID: 24471084
    [Abstract] [Full Text] [Related]

  • 19. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun 21; 26(4):311-320. PubMed ID: 31818128
    [Abstract] [Full Text] [Related]

  • 20. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May 21; 49(5):2446-53. PubMed ID: 11368618
    [Abstract] [Full Text] [Related]

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