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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

631 related items for PubMed ID: 33084057

  • 21. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 22. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 23. Effect of fermentation methods on properties of dough and whole wheat bread.
    Zeng F, Yang Y, Liu Q, Yang J, Jin Z, Jiao A.
    J Sci Food Agric; 2023 Aug 15; 103(10):4876-4886. PubMed ID: 36943926
    [Abstract] [Full Text] [Related]

  • 24. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours.
    Sharma B, Gujral HS.
    Int J Biol Macromol; 2019 Dec 01; 141():117-124. PubMed ID: 31476390
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  • 25. Role of superfine grinding in whole-purple-wheat flour. Part II: Impacts of size reduction on dough properties, bread quality and in vitro starch digestion.
    Jiang Y, Li J, Qi Z, Xu X, Gao J, Henry CJ, Zhou W.
    Food Chem; 2024 Dec 15; 461():140862. PubMed ID: 39167950
    [Abstract] [Full Text] [Related]

  • 26. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A, Ragaee S, Abdel-Aal el-SM.
    J Food Sci; 2014 Dec 15; 79(12):E2470-9. PubMed ID: 25403947
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  • 27. 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
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  • 28. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
    Salehi F.
    J Texture Stud; 2020 Apr 30; 51(2):361-370. PubMed ID: 31523824
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  • 29. Mechanical wheat flour modification and its effect on protein network structure and dough rheology.
    Hackenberg S, Jekle M, Becker T.
    Food Chem; 2018 May 15; 248():296-303. PubMed ID: 29329858
    [Abstract] [Full Text] [Related]

  • 30. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D, Barak S, Khatkar BS.
    Int J Biol Macromol; 2016 Dec 15; 93(Pt A):131-135. PubMed ID: 27565295
    [Abstract] [Full Text] [Related]

  • 31. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
    Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA.
    Food Sci Technol Int; 2014 Jul 15; 20(5):341-51. PubMed ID: 23751547
    [Abstract] [Full Text] [Related]

  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33. Effect of addition of wheat bran hydrolysate on bread properties.
    Cingöz A, Akpinar Ö, Sayaslan A.
    J Food Sci; 2024 May 01; 89(5):2567-2580. PubMed ID: 38532713
    [Abstract] [Full Text] [Related]

  • 34. The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.
    Tavakoli HR, Jonaidi Jafari N, Hamedi H.
    J Texture Stud; 2017 Apr 01; 48(2):124-130. PubMed ID: 28370115
    [Abstract] [Full Text] [Related]

  • 35. 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 01; 86(6):2421-2433. PubMed ID: 34028019
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  • 36. Yoghurt and curd cheese addition to wheat bread dough: Impact on in vitro starch digestibility and estimated glycemic index.
    Graça C, Raymundo A, Sousa I.
    Food Chem; 2021 Mar 01; 339():127887. PubMed ID: 32877815
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  • 37. 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]

  • 38. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 01; 88(6):2368-2384. PubMed ID: 37092658
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  • 39. Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt.
    Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, Li Y.
    Food Chem; 2019 Mar 01; 275():569-576. PubMed ID: 30724234
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  • 40. 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]

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