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Journal Abstract Search

575 related items for PubMed ID: 31253272

  • 1. Impact of particle size on wheat dough and bread characteristics.
    Lapčíková B, Burešová I, Lapčík L, Dabash V, Valenta T.
    Food Chem; 2019 Nov 01; 297():124938. PubMed ID: 31253272
    [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
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  • 3. 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 01; 102():728-737. PubMed ID: 29196006
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  • 4. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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  • 5. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A, Nawrocka A, Lamorski K, Dziki D.
    Food Res Int; 2018 Jan 15; 103():30-39. PubMed ID: 29389619
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  • 6. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S.
    Food Chem; 2016 Jan 01; 190():990-996. PubMed ID: 26213066
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  • 7. 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
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  • 8. 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 01; 97():123-132. PubMed ID: 28578032
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  • 9. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 01; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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]

  • 12. 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 21; 85(1):65-76. PubMed ID: 31869859
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  • 13. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 21; 97(1):191-198. PubMed ID: 26969875
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  • 14. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul 21; 21(5):342-53. PubMed ID: 24837596
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  • 15. 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]

  • 16. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
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  • 17. 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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  • 18. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Oct 01; 74(1):C49-55. PubMed ID: 19200085
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  • 19. 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]

  • 20. 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 01; 23(8):708-715. PubMed ID: 28691514
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