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Journal Abstract Search

225 related items for PubMed ID: 28967222

  • 1. Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
    Ishwarya SP, Desai KM, Naladala S, Anandharamakrishnan C.
    J Texture Stud; 2017 Oct; 48(5):415-426. PubMed ID: 28967222
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  • 4. Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging.
    Rouillé J, Bonny JM, Della Valle G, Devaux MF, Renou JP.
    J Agric Food Chem; 2005 May 18; 53(10):3986-94. PubMed ID: 15884828
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  • 5. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Feb 18; 92(3):585-92. PubMed ID: 21953245
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  • 6. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
    Jacobs PJ, Bogaerts S, Hemdane S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2016 May 11; 64(18):3636-44. PubMed ID: 27092966
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  • 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 11; 82(9):2041-2050. PubMed ID: 28753727
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  • 13. 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 11; 86(6):2421-2433. PubMed ID: 34028019
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  • 14. 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 11; 97():123-132. PubMed ID: 28578032
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  • 15. Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran.
    Liu W, Brennan M, Tu D, Brennan C.
    Sci Rep; 2023 Mar 20; 13(1):4534. PubMed ID: 36941348
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  • 18. Kinetics of transglutaminase-induced cross-linking of wheat proteins in dough.
    Autio K, Kruus K, Knaapila A, Gerber N, Flander L, Buchert J.
    J Agric Food Chem; 2005 Feb 23; 53(4):1039-45. PubMed ID: 15713017
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  • 19. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S.
    Food Res Int; 2017 Dec 23; 102():728-737. PubMed ID: 29196006
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