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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

393 related items for PubMed ID: 31953837

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  • 5. 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; 85(10):3141-3149. PubMed ID: 32857867
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  • 7. 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; 97(1):191-198. PubMed ID: 26969875
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  • 8. 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
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  • 10. Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
    Gerits LR, Pareyt B, Masure HG, Delcour JA.
    Food Chem; 2015 Apr 01; 172():613-21. PubMed ID: 25442598
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  • 11. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
    Keeratipibul S, Luangsakul N, Otsuka S, Sakai S, Hatano Y, Tanasupawat S.
    J Food Sci; 2010 Apr 01; 75(9):E596-604. PubMed ID: 21535594
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  • 14. 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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  • 16. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
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  • 19. 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 24; 82(9):2041-2050. PubMed ID: 28753727
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  • 20. Effect of a Bacterial Laccase on the Quality and Micro-Structure of Whole Wheat Bread.
    Wang J, Bai H, Zhang R, Ding G, Cai X, Wang W, Zhu G, Zhou P, Zhang Y.
    J Microbiol Biotechnol; 2023 Dec 28; 33(12):1671-1680. PubMed ID: 37915231
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