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Journal Abstract Search

471 related items for PubMed ID: 29329858

  • 21. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
    Buksa K, Łakomy A, Nowotna A, Krystyjan M.
    Food Chem; 2018 Jul 01; 253():156-163. PubMed ID: 29502816
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W, Brennan MA, Serventi L, Brennan CS.
    Food Chem; 2017 Nov 01; 234():93-102. PubMed ID: 28551272
    [Abstract] [Full Text] [Related]

  • 24. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
    Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z.
    Crit Rev Food Sci Nutr; 2023 Nov 01; 63(13):1930-1941. PubMed ID: 34423705
    [Abstract] [Full Text] [Related]

  • 25. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
    Brandner S, Becker T, Jekle M.
    J Food Sci; 2022 Apr 01; 87(4):1375-1385. PubMed ID: 35289417
    [Abstract] [Full Text] [Related]

  • 26. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles.
    Sun X, Bu Z, Qiao B, Drawbridge P, Fang Y.
    Food Chem; 2023 Jun 01; 410():135447. PubMed ID: 36640654
    [Abstract] [Full Text] [Related]

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  • 28. 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 01; 82(9):2041-2050. PubMed ID: 28753727
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  • 30. 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]

  • 31. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D, Atudorei O, Codină GG.
    Foods; 2021 Jul 03; 10(7):. PubMed ID: 34359411
    [Abstract] [Full Text] [Related]

  • 32. Effects of size of cellulose granules on dough rheology, microscopy, and breadmaking properties.
    Seguchi M, Tabara A, Fukawa I, Ono H, Kumashiro C, Yoshino Y, Kusunose C, Yamane C.
    J Food Sci; 2007 Mar 03; 72(2):E79-84. PubMed ID: 17995837
    [Abstract] [Full Text] [Related]

  • 33. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough.
    Tao H, Zhu XF, Nan BX, Jiang RZ, Wang HL.
    Food Chem; 2021 Jun 30; 348():129017. PubMed ID: 33582448
    [Abstract] [Full Text] [Related]

  • 34. 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
    [Abstract] [Full Text] [Related]

  • 35. Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.
    Peng B, Li Y, Ding S, Yang J.
    Food Chem; 2017 Oct 15; 233():369-377. PubMed ID: 28530586
    [Abstract] [Full Text] [Related]

  • 36. Wheat dough microstructure: the relation between visual structure and mechanical behavior.
    Jekle M, Becker T.
    Crit Rev Food Sci Nutr; 2015 Oct 15; 55(3):369-82. PubMed ID: 24915380
    [Abstract] [Full Text] [Related]

  • 37. 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 15; 97():123-132. PubMed ID: 28578032
    [Abstract] [Full Text] [Related]

  • 38. Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.
    Balestra F, Laghi L, Taneyo Saa D, Gianotti A, Rocculi P, Pinnavaia G.
    Food Chem; 2015 Nov 15; 187():451-9. PubMed ID: 25977050
    [Abstract] [Full Text] [Related]

  • 39. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.
    Pérez IC, Mu TH, Zhang M, Ji LL.
    Food Sci Technol Int; 2017 Dec 15; 23(8):708-715. PubMed ID: 28691514
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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