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Journal Abstract Search

631 related items for PubMed ID: 33084057

  • 1. 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; 85(11):3711-3721. PubMed ID: 33084057
    [Abstract] [Full Text] [Related]

  • 2. 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; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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
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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 15; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 82(9):2041-2050. PubMed ID: 28753727
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Stale bread waste recycling as ingredient for fresh oven-baked white bread: effects on dough viscoelasticity, bread molecular organization, texture, and starch digestibility.
    García-Hernández Á, Roldán-Cruz C, Vernon-Carter EJ, Alvarez-Ramirez J.
    J Sci Food Agric; 2023 Jun 01; 103(8):4174-4183. PubMed ID: 36628498
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  • 9. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
    Zhu F, Sakulnak R, Wang S.
    Food Chem; 2016 Mar 01; 194():1217-23. PubMed ID: 26471674
    [Abstract] [Full Text] [Related]

  • 10. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
    Shanthilal J, Bhattacharya S.
    J Food Sci; 2015 Aug 01; 80(8):E1735-45. PubMed ID: 26248962
    [Abstract] [Full Text] [Related]

  • 11. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 01; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 12. Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread.
    Ma S, Li L, Wang XX, Zheng XL, Bian K, Bao QD.
    Food Chem; 2016 Jul 01; 202():120-4. PubMed ID: 26920275
    [Abstract] [Full Text] [Related]

  • 13. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers.
    Kiumarsi M, Shahbazi M, Yeganehzad S, Majchrzak D, Lieleg O, Winkeljann B.
    Food Chem; 2019 Mar 30; 277():664-673. PubMed ID: 30502201
    [Abstract] [Full Text] [Related]

  • 17. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
    Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W.
    Food Funct; 2020 Apr 01; 11(4):3610-3620. PubMed ID: 32292961
    [Abstract] [Full Text] [Related]

  • 18. Small and large strain rheology of gluten and gluten-starch doughs containing wheat bran dietary fiber.
    Ma S, Han W, Li L, Wang X.
    J Sci Food Agric; 2020 Jan 15; 100(1):177-183. PubMed ID: 31471913
    [Abstract] [Full Text] [Related]

  • 19. Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough.
    Petrović J, Pajin B, Lončarević I, Šaponjac VT, Nikolić I, Ačkar Đ, Zarić D.
    Food Sci Technol Int; 2019 Mar 15; 25(2):130-140. PubMed ID: 30249116
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

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