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Journal Abstract Search

151 related items for PubMed ID: 35746873

  • 21. Effects of wheat bug (Eurygaster spp. and Aelia spp.) infestation in preharvest period on wheat technological quality and gluten composition.
    Torbica AM, Mastilović JS, Pojić MM, Kevrešan ZS.
    ScientificWorldJournal; 2014; 2014():148025. PubMed ID: 24550692
    [Abstract] [Full Text] [Related]

  • 22.
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  • 23. Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
    Keeratipibul S, Luangsakul N, Otsuka S, Sakai S, Hatano Y, Tanasupawat S.
    J Food Sci; 2010; 75(9):E596-604. PubMed ID: 21535594
    [Abstract] [Full Text] [Related]

  • 24. Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread.
    Zafar TA, Allafi AR, Alkandari D, Al-Othman A.
    Food Sci Technol Int; 2021 Apr; 27(3):264-275. PubMed ID: 32847395
    [Abstract] [Full Text] [Related]

  • 25. 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; 88(12):4840-4852. PubMed ID: 37876320
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  • 26. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size.
    Xu C, Xiong X, Zeng Q, Yuan Y, He S, Dong L, Huang F, Nag A, Su D.
    J Food Sci; 2022 Jul; 87(7):3026-3035. PubMed ID: 35638338
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  • 28. Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.
    Rumler R, Bender D, Schoenlechner R.
    Plants (Basel); 2023 Jan 21; 12(3):. PubMed ID: 36771581
    [Abstract] [Full Text] [Related]

  • 29. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W, Brennan MA, Serventi L, Brennan CS.
    Food Chem; 2017 Nov 01; 234():93-102. PubMed ID: 28551272
    [Abstract] [Full Text] [Related]

  • 30. Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties.
    Mohebbi Z, Homayouni A, Azizi MH, Hosseini SJ.
    J Food Sci Technol; 2018 Jan 01; 55(1):101-110. PubMed ID: 29358800
    [Abstract] [Full Text] [Related]

  • 31. Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Feb 01; 92(3):585-92. PubMed ID: 21953245
    [Abstract] [Full Text] [Related]

  • 32. Effect of surfactant gels on dough rheological characteristics and quality of bread.
    Azizi MH, Rao GV.
    Crit Rev Food Sci Nutr; 2004 Feb 01; 44(7-8):545-52. PubMed ID: 15969326
    [Abstract] [Full Text] [Related]

  • 33. Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread.
    Yüksel Y, Kiralan M, Ramadan MF.
    Food Sci Technol Int; 2023 Oct 16; ():10820132231207904. PubMed ID: 37844615
    [Abstract] [Full Text] [Related]

  • 34. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK, Shwetha BG, Indrani D.
    Food Sci Technol Int; 2015 Jan 16; 21(1):24-32. PubMed ID: 24072787
    [Abstract] [Full Text] [Related]

  • 35. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
    [Abstract] [Full Text] [Related]

  • 36. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.
    Liu G, Wang J, Hou Y, Huang YB, Zhang YP, Li C, Li L, Hu SQ.
    J Agric Food Chem; 2017 Mar 15; 65(10):2162-2171. PubMed ID: 28233486
    [Abstract] [Full Text] [Related]

  • 37. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 15; 47(4):265-8. PubMed ID: 13678267
    [Abstract] [Full Text] [Related]

  • 38. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 15; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 39. Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.
    Wang T, Jiang Y, Liu S, Obadi M, Xu B, Jiang S.
    J Texture Stud; 2022 Apr 15; 53(2):296-306. PubMed ID: 35103309
    [Abstract] [Full Text] [Related]

  • 40. 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]

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