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PUBMED FOR HANDHELDS

Journal Abstract Search


497 related items for PubMed ID: 28530586

  • 21. The effects of extruded corn flour on rheological properties of wheat-based composite dough and the bread quality.
    Sun H, Ju Q, Ma J, Chen J, Li Y, Yuan Y, Hu Y, Fujita K, Luan G.
    Food Sci Nutr; 2019 Sep; 7(9):2977-2985. PubMed ID: 31572591
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  • 22. Effect of surfactant gels on dough rheological characteristics and quality of bread.
    Azizi MH, Rao GV.
    Crit Rev Food Sci Nutr; 2004 Sep; 44(7-8):545-52. PubMed ID: 15969326
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  • 23. 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; 96(7):2539-46. PubMed ID: 26251131
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  • 24. 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; 49(3):339-347. PubMed ID: 29105087
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  • 25. Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches.
    Rahman MH, Sun HN, Zhang M, Mu TH, Khan NM.
    Int J Biol Macromol; 2023 Mar 15; 231():123184. PubMed ID: 36634802
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  • 26. Changes in the rheological properties of wheat dough during short-term storage of wheat.
    Hadnađev M, Dapčević Hadnađev T, Pojić M, Torbica A, Tomić J, Rakita S, Janić Hajnal E.
    J Sci Food Agric; 2015 Feb 15; 95(3):569-75. PubMed ID: 24921972
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  • 27. Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
    Hackenberg S, Jekle M, Becker T.
    Food Chem; 2018 May 15; 248():296-303. PubMed ID: 29329858
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  • 28. Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.
    Bian X, Xing TL, Yang Y, Fan J, Ma CM, Liu XF, Wang Y, He YY, Wang LD, Wang B, Zhang N.
    J Sci Food Agric; 2023 Jan 15; 103(1):118-124. PubMed ID: 35811466
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  • 29. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A, Ragaee S, Abdel-Aal el-SM.
    J Food Sci; 2014 Dec 15; 79(12):E2470-9. PubMed ID: 25403947
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  • 30. Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.
    Tebben L, Chen G, Tilley M, Li Y.
    J Food Sci; 2020 Dec 15; 85(12):4201-4208. PubMed ID: 33174283
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  • 31. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
    Cardone G, D'Incecco P, Pagani MA, Marti A.
    J Sci Food Agric; 2020 Apr 15; 100(6):2453-2459. PubMed ID: 31953837
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  • 32. Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.
    Rao S, Ashwath Kumar K, Indrani D.
    J Food Sci Technol; 2022 Jun 15; 59(6):2220-2230. PubMed ID: 35602456
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  • 33. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 15; 74(5):E278-84. PubMed ID: 19646043
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  • 34. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
    Jiang X, Wang X, Zhou S.
    J Food Sci; 2023 Dec 15; 88(12):4840-4852. PubMed ID: 37876320
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  • 35. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
    Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F.
    Food Chem; 2020 Oct 01; 326():126972. PubMed ID: 32422510
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  • 36. Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.
    Khatkar BS, Barak S, Mudgil D.
    Int J Biol Macromol; 2013 Feb 01; 53():38-41. PubMed ID: 23142154
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  • 37. 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 01; 20(5):341-51. PubMed ID: 23751547
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  • 38. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D, Atudorei O, Codină GG.
    Plants (Basel); 2022 Apr 30; 11(9):. PubMed ID: 35567225
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  • 39. Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.
    Kotsiou K, Sacharidis DD, Matsakidou A, Biliaderis CG, Lazaridou A.
    Foods; 2021 Aug 07; 10(8):. PubMed ID: 34441609
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  • 40. [Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread].
    Jiang XL, Zhang ZY, Feng SW, Dong N, Chen XD, Ru ZG.
    Ying Yong Sheng Tai Xue Bao; 2013 Dec 07; 24(12):3495-500. PubMed ID: 24697070
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