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Journal Abstract Search

243 related items for PubMed ID: 34423705

  • 21. 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]

  • 22. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread.
    Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M, Li W.
    Food Chem; 2019 Dec 01; 300():125196. PubMed ID: 31330373
    [Abstract] [Full Text] [Related]

  • 23. 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 01; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 24. The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough.
    Sun X, Pei F, Fang Y.
    Food Chem; 2022 Feb 15; 370():130976. PubMed ID: 34788945
    [Abstract] [Full Text] [Related]

  • 25. Effects of wheat starch content on its flour and frozen dough bread.
    Yang Z, Li J, Ji Z, Sang S, Xu X.
    Food Chem X; 2024 Oct 30; 23():101513. PubMed ID: 38911471
    [Abstract] [Full Text] [Related]

  • 26. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.
    Cheng L, Wang X, Gu Z, Hong Y, Li Z, Li C, Ban X.
    Int J Biol Macromol; 2022 Jun 01; 209(Pt A):144-152. PubMed ID: 35381284
    [Abstract] [Full Text] [Related]

  • 27. 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
    [Abstract] [Full Text] [Related]

  • 28. Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread.
    Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng L, Wang Z, Wu K, Gao X.
    Front Nutr; 2021 May 15; 8():785847. PubMed ID: 34966773
    [Abstract] [Full Text] [Related]

  • 29. Effects of starch from five different botanical sources on the rheological and structural properties of starch-gluten model doughs.
    Zhang D, Mu T, Sun H.
    Food Res Int; 2018 Jan 15; 103():156-162. PubMed ID: 29389601
    [Abstract] [Full Text] [Related]

  • 30. Rheological properties and microstructure of wheat flour dough systems with enzyme-hydrolyzed mashed potatoes.
    Chen G, Zhao R, Zhang Y, Liu Q, Guo Z, Zhang G, Wu T, Liu W, Hu H.
    J Food Sci; 2024 Feb 15; 89(2):941-953. PubMed ID: 38317415
    [Abstract] [Full Text] [Related]

  • 31. 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
    [Abstract] [Full Text] [Related]

  • 32. 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]

  • 33. Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough.
    Zeng F, Hu Z, Yang Y, Jin Z, Jiao A.
    Int J Biol Macromol; 2024 Jan 01; 256(Pt 2):128021. PubMed ID: 37967598
    [Abstract] [Full Text] [Related]

  • 34. Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment.
    Wang X, Peng P, Appels R, Tian L, Zou X.
    Food Chem; 2022 Jan 01; 366():130543. PubMed ID: 34284193
    [Abstract] [Full Text] [Related]

  • 35. Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs.
    Lin Q, Liang W, Shen H, Niu L, Zhao W, Li W.
    Food Chem; 2024 Oct 01; 454():139712. PubMed ID: 38795618
    [Abstract] [Full Text] [Related]

  • 36. Relation between polymer transitions and the extensional viscosity of dough systems during thermal stabilization assessed by lubricated squeezing flow.
    Alpers T, Olma J, Jekle M, Becker T.
    Food Chem; 2022 Sep 30; 389():133048. PubMed ID: 35569246
    [Abstract] [Full Text] [Related]

  • 37. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
    Wang P, Liu K, Yang R, Gu Z, Zhou Q, Jiang D.
    J Agric Food Chem; 2019 Mar 27; 67(12):3480-3490. PubMed ID: 30817141
    [Abstract] [Full Text] [Related]

  • 38. Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.
    Jiang X, Wang X, Zhou S.
    J Food Sci; 2023 Dec 27; 88(12):4840-4852. PubMed ID: 37876320
    [Abstract] [Full Text] [Related]

  • 39. 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
    [Abstract] [Full Text] [Related]

  • 40. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 01; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

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