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Journal Abstract Search

151 related items for PubMed ID: 35746873

  • 1. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ.
    Vidosavljević S, Zahorec J, Bojanić N, Stojkov V, Rakić D, Šoronja-Simović D, Fišteš A.
    Food Sci Technol Int; 2023 Oct; 29(7):683-695. PubMed ID: 35746873
    [Abstract] [Full Text] [Related]

  • 2. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L.
    J Sci Food Agric; 2024 Feb; 104(3):1732-1740. PubMed ID: 37851761
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. 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
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  • 7. The interaction between tea polyphenols and wheat gluten in dough formation and bread making.
    Qin W, Pi J, Zhang G.
    Food Funct; 2022 Dec 13; 13(24):12827-12835. PubMed ID: 36440750
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  • 8. Effects of recombinated Anabaena sp. lipoxygenase on the protein component and dough property of wheat flour.
    Wang X, Lu F, Zhang C, Lu Y, Bie X, Xie Y, Lu Z.
    J Agric Food Chem; 2014 Oct 08; 62(40):9885-92. PubMed ID: 25247399
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  • 9. Effect of some essential oils on rheological properties of wheat flour dough.
    Ozcan MM.
    Int J Food Sci Nutr; 2009 Mar 08; 60(2):176-81. PubMed ID: 18608558
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  • 11. 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
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  • 12. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
    Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A.
    Int J Food Sci; 2020 Jun 01; 2020():8867402. PubMed ID: 33457400
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  • 14. 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
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  • 15. 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
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  • 16. 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
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  • 17. Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality.
    Li J, Li J, Li L, Xiang L, Zhao L, Liu J, Liu S, Yang Q, Wu J, Chen X.
    Food Chem; 2023 Nov 01; 425():136537. PubMed ID: 37290239
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  • 18. Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough.
    Chen H, Li H, Chen K, Wang Z, Fu M, Kan J.
    Food Chem; 2024 Nov 15; 458():140227. PubMed ID: 38943950
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  • 20. 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]

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