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Journal Abstract Search

109 related items for PubMed ID: 26243905

  • 1. Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.
    Dixit Y, Bhattacharya S.
    J Food Sci Technol; 2015 Aug; 52(8):4852-62. PubMed ID: 26243905
    [Abstract] [Full Text] [Related]

  • 2. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
    Shanthilal J, Bhattacharya S.
    J Food Sci; 2015 Aug; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

  • 3. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 4. The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough.
    Shan S, Chen D, Federici E, Jones OG, Campanella OH.
    Front Nutr; 2022 Oct; 9():909877. PubMed ID: 35967788
    [Abstract] [Full Text] [Related]

  • 5. Gluten-free biscuits based on composite rice-chickpea flour and xanthan gum.
    Benkadri S, Salvador A, Zidoune MN, Sanz T.
    Food Sci Technol Int; 2018 Oct; 24(7):607-616. PubMed ID: 29808729
    [Abstract] [Full Text] [Related]

  • 6. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study.
    Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A.
    J Food Sci Technol; 2019 Mar; 56(3):1316-1327. PubMed ID: 30956311
    [Abstract] [Full Text] [Related]

  • 7. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 8. Optimization of Xanthan and Locust Bean Gum in a Gluten-Free Infant Biscuit Based on Rice-Chickpea Flour Using Response Surface Methodology.
    Benkadri S, Salvador A, Sanz T, Nasreddine Zidoune M.
    Foods; 2020 Dec 23; 10(1):. PubMed ID: 33374600
    [Abstract] [Full Text] [Related]

  • 9. 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 23; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 10. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.
    Mironeasa S, Codină GG.
    Foods; 2019 Nov 30; 8(12):. PubMed ID: 31801201
    [Abstract] [Full Text] [Related]

  • 11. Assessment of physicochemical characteristics and modifications of pasting properties of different varieties of maize flour using additives.
    Chhabra N, Kaur A, Kaur A.
    J Food Sci Technol; 2018 Oct 30; 55(10):4111-4118. PubMed ID: 30228409
    [Abstract] [Full Text] [Related]

  • 12. Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough.
    Jeong S, Kim HW, Lee S.
    Food Chem; 2017 Apr 15; 221():1539-1545. PubMed ID: 27979127
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
    [Abstract] [Full Text] [Related]

  • 15. Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose.
    Park Y, Oh IK, Park SW, Ryu K, Lee S.
    Food Chem; 2019 Mar 15; 276():9-14. PubMed ID: 30409667
    [Abstract] [Full Text] [Related]

  • 16. Impact of Acorn Flour on Gluten-Free Dough Rheology Properties.
    Beltrão Martins R, Nunes MC, M Ferreira LM, A Peres J, R N A Barros AI, Raymundo A.
    Foods; 2020 May 02; 9(5):. PubMed ID: 32370220
    [Abstract] [Full Text] [Related]

  • 17. Effect of hydrocolloids on selected properties of gluten-free dough and bread.
    Sabanis D, Tzia C.
    Food Sci Technol Int; 2011 Aug 02; 17(4):279-91. PubMed ID: 21917639
    [Abstract] [Full Text] [Related]

  • 18. 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 02; 23(2):142-155. PubMed ID: 27565175
    [Abstract] [Full Text] [Related]

  • 19. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 02; 96(7):2539-46. PubMed ID: 26251131
    [Abstract] [Full Text] [Related]

  • 20. 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]

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