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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

518 related items for PubMed ID: 26248962

  • 21. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK, Shwetha BG, Indrani D.
    Food Sci Technol Int; 2015 Jan; 21(1):24-32. PubMed ID: 24072787
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  • 22. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
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  • 23. Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality.
    Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT.
    Food Chem; 2020 Aug 01; 320():126615. PubMed ID: 32203834
    [Abstract] [Full Text] [Related]

  • 24. Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.
    Yang YL, Guan EQ, Zhang LL, Pang JY, Li MM, Bian K.
    J Food Sci; 2021 Jun 01; 86(6):2421-2433. PubMed ID: 34028019
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  • 25. 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
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  • 26. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S, Yan X, Fu Y, Pang M, Chen R, Liu Y, Chen J, Liu C.
    Food Chem; 2021 Jun 30; 348():129032. PubMed ID: 33508598
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  • 27. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 30; 111():544-555. PubMed ID: 30007717
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  • 28. Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.
    Yang Y, Guan E, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Apr 30; 85(4):956-963. PubMed ID: 32159235
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  • 29. Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour.
    Numfon R.
    Food Sci Technol Int; 2017 Jun 30; 23(4):310-317. PubMed ID: 28118742
    [Abstract] [Full Text] [Related]

  • 30. Effect of starch degradation induced by extruded pregelatinization treatment on the quality of gluten-free brown rice bread.
    Yan X, Luo S, Ye J, Liu C.
    Int J Biol Macromol; 2024 Jun 30; 272(Pt 1):132764. PubMed ID: 38821309
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  • 31. Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.
    Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT.
    J Texture Stud; 2019 Aug 30; 50(4):350-358. PubMed ID: 30861117
    [Abstract] [Full Text] [Related]

  • 32. Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan.
    Meng K, Gao H, Zeng J, Zhao J, Qin Y, Li G, Su T.
    J Sci Food Agric; 2021 Aug 15; 101(10):4373-4379. PubMed ID: 33417243
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  • 33. Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.
    Mancebo CM, Martínez MM, Merino C, de la Hera E, Gómez M.
    J Texture Stud; 2017 Dec 15; 48(6):597-606. PubMed ID: 28449185
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  • 34. 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 15; 97(1):191-198. PubMed ID: 26969875
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  • 35. 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 15; 23(2):142-155. PubMed ID: 27565175
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  • 36. 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
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  • 37. Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour.
    Sulieman AA, Zhu KX, Peng W, Hassan HA, Obadi M, Siddeeg A, Zhou HM.
    Food Chem; 2019 Jan 15; 271():193-203. PubMed ID: 30236667
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  • 38. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
    Ren Y, Linter BR, Linforth R, Foster TJ.
    Food Funct; 2020 Jun 24; 11(6):5333-5345. PubMed ID: 32459258
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  • 39. Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.
    Gu Y, Qian X, Sun B, Wang X, Ma S.
    Food Chem; 2023 Mar 15; 404(Pt B):134715. PubMed ID: 36323043
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  • 40. Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.
    Shanthilal J, Bhattacharya S.
    J Food Sci Technol; 2017 Apr 15; 54(5):1293-1303. PubMed ID: 28416880
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