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Journal Abstract Search

420 related items for PubMed ID: 35623461

  • 1. Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten.
    Yang Z, Xu D, Zhou H, Wu F, Xu X.
    Int J Biol Macromol; 2022 Jul 01; 212():517-526. PubMed ID: 35623461
    [Abstract] [Full Text] [Related]

  • 2. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten.
    Wei Q, Zhang G, Mei J, Zhang C, Xie J.
    Int J Biol Macromol; 2023 Jun 15; 240():124424. PubMed ID: 37060979
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Interaction between A-type/B-type starch granules and gluten in dough during mixing.
    Li M, Liu C, Zheng X, Hong J, Bian K, Li L.
    Food Chem; 2021 Oct 01; 358():129870. PubMed ID: 33940292
    [Abstract] [Full Text] [Related]

  • 6. Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing.
    Shen H, Yan M, Liu X, Ge X, Zeng J, Gao H, Zhang G, Li W.
    Int J Biol Macromol; 2023 Jul 31; 244():125371. PubMed ID: 37330103
    [Abstract] [Full Text] [Related]

  • 7. Moderate addition of B-type starch granules improves the rheological properties of wheat dough.
    Guo L, Wang Q, Chen H, Wu D, Dai C, Chen Y, Ma Y, Wang Z, Li H, Cao X, Gao X.
    Food Res Int; 2022 Oct 31; 160():111748. PubMed ID: 36076470
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.).
    Cao X, Tong J, Ding M, Wang K, Wang L, Cheng D, Li H, Liu A, Liu J, Zhao Z, Wang Z, Gao X.
    Food Chem; 2019 Nov 01; 297():125000. PubMed ID: 31253276
    [Abstract] [Full Text] [Related]

  • 10. The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten.
    Li S, Liu Y, Tong J, Yu L, Ding M, Zhang Z, Rehman AU, Majzoobi M, Wang Z, Gao X.
    Food Res Int; 2020 Apr 01; 130():108914. PubMed ID: 32156364
    [Abstract] [Full Text] [Related]

  • 11. Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
    Brandner S, Becker T, Jekle M.
    J Food Sci; 2022 Apr 01; 87(4):1375-1385. PubMed ID: 35289417
    [Abstract] [Full Text] [Related]

  • 12. An extensive review: How starch and gluten impact dough machinability and resultant bread qualities.
    Hu X, Cheng L, Hong Y, Li Z, Li C, Gu Z.
    Crit Rev Food Sci Nutr; 2023 Apr 01; 63(13):1930-1941. PubMed ID: 34423705
    [Abstract] [Full Text] [Related]

  • 13. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations.
    Liang W, Sun C, Shen H, Lin Q, Niu L, Liu X, Zhao W, Li R, Li W.
    Int J Biol Macromol; 2024 Mar 01; 260(Pt 1):129481. PubMed ID: 38237835
    [Abstract] [Full Text] [Related]

  • 14. Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.
    Barrera GN, León AE, Ribotta PD.
    J Sci Food Agric; 2016 May 01; 96(7):2539-46. PubMed ID: 26251131
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough.
    Zhu TW, Zhang X, Li B, Wu H.
    Food Chem; 2019 Jan 30; 272():76-83. PubMed ID: 30309607
    [Abstract] [Full Text] [Related]

  • 17. Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.
    Tao H, Wang P, Wu F, Jin Z, Xu X.
    Carbohydr Polym; 2016 Feb 10; 137():147-153. PubMed ID: 26686115
    [Abstract] [Full Text] [Related]

  • 18. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism.
    Jia F, Ma Z, Wang X, Li X, Liu L, Hu X.
    Food Chem; 2019 Nov 15; 298():125081. PubMed ID: 31260952
    [Abstract] [Full Text] [Related]

  • 19. Aggregation of gluten proteins in model dough after fibre polysaccharide addition.
    Nawrocka A, Szymańska-Chargot M, Miś A, Wilczewska AZ, Markiewicz KH.
    Food Chem; 2017 Sep 15; 231():51-60. PubMed ID: 28450023
    [Abstract] [Full Text] [Related]

  • 20. 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]

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