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Journal Abstract Search

393 related items for PubMed ID: 26471674

  • 1. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
    Zhu F, Sakulnak R, Wang S.
    Food Chem; 2016 Mar 01; 194():1217-23. PubMed ID: 26471674
    [Abstract] [Full Text] [Related]

  • 2. Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.
    Ahmed J, Thomas L, Khashawi RA.
    J Food Sci; 2020 Nov 01; 85(11):3711-3721. PubMed ID: 33084057
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 01; 76(3):H97-H107. PubMed ID: 21535837
    [Abstract] [Full Text] [Related]

  • 5.
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  • 6. 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]

  • 7. 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]

  • 8. Influence of ingredients and chemical components on the quality of Chinese steamed bread.
    Zhu F.
    Food Chem; 2014 Nov 15; 163():154-62. PubMed ID: 24912711
    [Abstract] [Full Text] [Related]

  • 9. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.
    Yuan B, Zhao L, Yang W, McClements DJ, Hu Q.
    J Food Sci; 2017 Sep 15; 82(9):2041-2050. PubMed ID: 28753727
    [Abstract] [Full Text] [Related]

  • 10. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour.
    Cui R, Zhu F.
    Food Chem; 2022 Feb 01; 369():130578. PubMed ID: 34479007
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 25(3):223-232. PubMed ID: 30509131
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 01; 76(7):S428-36. PubMed ID: 22417561
    [Abstract] [Full Text] [Related]

  • 14. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
    Song S, Jin D, Huang Y, Xie L, Muhoza B, Sun M, Feng T, Qiang W, Huang X, Liu Q.
    Food Res Int; 2024 Aug 01; 190():114661. PubMed ID: 38945592
    [Abstract] [Full Text] [Related]

  • 15. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
    [Abstract] [Full Text] [Related]

  • 16. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.
    Zhao Q, She Z, Hou D, Wang J, Lan T, Lv X, Zhang Y, Sun X, Ma T.
    Int J Biol Macromol; 2024 Feb 01; 258(Pt 1):128920. PubMed ID: 38141697
    [Abstract] [Full Text] [Related]

  • 17. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
    Campbell L, Euston SR, Ahmed MA.
    Food Chem; 2016 Mar 01; 194():1230-7. PubMed ID: 26471676
    [Abstract] [Full Text] [Related]

  • 18. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
    Zhang P, Jondiko TO, Tilley M, Awika JM.
    J Sci Food Agric; 2014 Oct 01; 94(13):2801-6. PubMed ID: 24591045
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process.
    Cui R, Fei Y, Zhu F.
    Food Chem; 2022 Jul 30; 383():132547. PubMed ID: 35413753
    [Abstract] [Full Text] [Related]

  • 20. 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 30; 97():123-132. PubMed ID: 28578032
    [Abstract] [Full Text] [Related]

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