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Journal Abstract Search

222 related items for PubMed ID: 28888455

  • 1. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.
    Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Ahlawat AK, Singh AM.
    Food Res Int; 2017 Oct; 100(Pt 2):306-317. PubMed ID: 28888455
    [Abstract] [Full Text] [Related]

  • 2. 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; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 3. Relationship of Mixolab characteristics with protein, pasting, dynamic and empirical rheological characteristics of flours from Indian wheat varieties with diverse grain hardness.
    Singh N, Gujral HS, Katyal M, Sharma B.
    J Food Sci Technol; 2019 May; 56(5):2679-2686. PubMed ID: 31168150
    [Abstract] [Full Text] [Related]

  • 4. Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties.
    Singh N, Kaur A, Katyal M, Bhinder S, Ahlawat AK, Singh AM.
    Food Chem; 2016 Apr 15; 197(Pt A):316-24. PubMed ID: 26616955
    [Abstract] [Full Text] [Related]

  • 5. Effect of debranning on grains and meal characteristics of different Indian and exotic wheat varieties.
    Katyal M, Singh N, Virdi AS, Kaur A, Chopra N, Agarwal S, Roy JK.
    Food Res Int; 2019 Sep 15; 123():327-339. PubMed ID: 31284983
    [Abstract] [Full Text] [Related]

  • 6. Hard, medium-hard and extraordinarily soft wheat varieties: Comparison and relationship between various starch properties.
    Katyal M, Singh N, Chopra N, Kaur A.
    Int J Biol Macromol; 2019 Feb 15; 123():1143-1149. PubMed ID: 30468807
    [Abstract] [Full Text] [Related]

  • 7. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 15; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 8. Fractionation and grain hardness effect on protein profiling, pasting and rheological properties of flours from medium-hard and extraordinarily soft wheat varieties.
    Katyal M, Virdi AS, Singh N, Chopra N, Kaur A, Ahlawat AK, Singh AM.
    J Food Sci Technol; 2018 Nov 15; 55(11):4661-4674. PubMed ID: 30333663
    [Abstract] [Full Text] [Related]

  • 9. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
    [Abstract] [Full Text] [Related]

  • 10. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 21; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 11. Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.
    Katyal M, Virdi AS, Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.
    Food Chem; 2016 Mar 01; 194():337-44. PubMed ID: 26471563
    [Abstract] [Full Text] [Related]

  • 12. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S, Liu Y, Tong J, Yu L, Ding M, Zhang Z, Rehman AU, Majzoobi M, Wang Z, Gao X.
    Food Res Int; 2020 Apr 01; 130():108914. PubMed ID: 32156364
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of heat stress through delayed sowing on physicochemical and functional characteristics of grains, whole meals and flours of India wheat.
    Singh N, Virdi AS, Katyal M, Kaur A, Kaur D, Ahlawat AK, Singh AM, Kumar Sharma R.
    Food Chem; 2021 May 15; 344():128725. PubMed ID: 33279352
    [Abstract] [Full Text] [Related]

  • 14. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A, Wojciechowicz-Budzisz A, Spychaj R, Kawa-Rygielska J.
    Molecules; 2022 Mar 01; 27(5):. PubMed ID: 35268724
    [Abstract] [Full Text] [Related]

  • 15. Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits.
    Kundu M, Khatkar BS, Gulia N.
    Food Chem; 2017 Jul 01; 226():95-101. PubMed ID: 28254025
    [Abstract] [Full Text] [Related]

  • 16. Relationship of various flour properties with noodle making characteristics among durum wheat varieties.
    Kaur A, Singh N, Kaur S, Katyal M, Virdi AS, Kaur D, Ahlawat AK, Singh AM.
    Food Chem; 2015 Dec 01; 188():517-26. PubMed ID: 26041226
    [Abstract] [Full Text] [Related]

  • 17. Dough rheology and wet milling of hard waxy wheat flours.
    Guan L, Seib PA, Graybosch RA, Bean S, Shi YC.
    J Agric Food Chem; 2009 Aug 12; 57(15):7030-8. PubMed ID: 19594158
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength.
    Katyal M, Kaur A, Singh N.
    J Food Sci Technol; 2019 May 12; 56(5):2700-2711. PubMed ID: 31168152
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
    Ponce-García N, Ramírez-Wong B, Torres-Chávez PI, Figueroa-Cárdenas JD, Serna-Saldívar SO, Cortez-Rocha MO, Escalante-Aburto A.
    J Sci Food Agric; 2017 Mar 12; 97(4):1235-1243. PubMed ID: 27322412
    [Abstract] [Full Text] [Related]

  • 20. Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties.
    Shang J, Li L, Zhao B, Liu M, Zheng X.
    Int J Biol Macromol; 2020 Jul 01; 154():714-723. PubMed ID: 32198045
    [Abstract] [Full Text] [Related]

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