Works matching DE "DOUGH"

Results: 1334

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 254, doi. 10.18805/ajdfr.DR-2208

By:

Nivedha, S.;
Deepa, M.;
Snehith, S.

Publication type:

Article

Anti-freezing Dough for Renewable and Reconfigurable Flexible Strain Sensors.

Published in:

Journal of Electronic Materials, 2024, v. 53, n. 5, p. 2524, doi. 10.1007/s11664-024-10981-6

By:

Liao, Haiyang;
Han, Jieling;
Xiao, Yeqi;
Xiao, Tiemin;
Su, Jiayi;
Zhang, Zhanzhan

Publication type:

Article

Rolling of bread dough: Experiments and simulations.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 2, p. 124, doi. 10.1016/j.fbp.2008.07.001

By:

Mitsoulis, Evan;
Hatzikiriakos, Savvas G.

Publication type:

Article

Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 713, doi. 10.1007/s00217-011-1439-3

By:

Fois, Simonetta;
Sanna, Manuela;
Stara, Giuseppe;
Roggio, Tonina;
Catzeddu, Pasquale

Publication type:

Article

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 3, p. 405, doi. 10.1007/s00217-010-1409-1

By:

Hager, Anna-Sophie;
Ryan, Liam;
Schwab, Clarissa;
Gänzle, Michael;
O'Doherty, John;
Arendt, Elke

Publication type:

Article

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 535, doi. 10.1007/s00217-010-1310-y

By:

Rosell, Cristina M.;
Santos, Eva;
Collar, Concha

Publication type:

Article

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 441, doi. 10.1007/s00217-010-1297-4

By:

Sullivan, Paul;
O'Flaherty, John;
Brunton, Nigel;
Arendt, Elke;
Gallagher, Eimear

Publication type:

Article

Impact of sourdough, yeast and gluten on small and large deformation rheological profiles of durum wheat bread doughs.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 431, doi. 10.1007/s00217-010-1300-0

By:

Fadda, Costantino;
Angioloni, Alessandro;
Piga, Antonio;
Collar, Concha

Publication type:

Article

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 119, doi. 10.1007/s00217-009-1146-5

By:

Martinez-Villaluenga, Cristina;
Horszwald, Anna;
Frias, Juana;
Piskula, Mariusz;
Vidal-Valverde, Concepcion;
Zieliński, Henryk

Publication type:

Article

Novel materials and surface investigations for optimizing dough carrier interactions.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 183, doi. 10.1007/s00217-009-1053-9

By:

Beck, M.;
Jekle, M.;
Hofmann, S.;
Becker, T.

Publication type:

Article

Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 291, doi. 10.1007/s00217-008-0934-7

By:

Kaditzky, Susanne;
Vogel, Rudi F.

Publication type:

Article

A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 151, doi. 10.1007/s00217-007-0704-y

By:

Behic Mert

Publication type:

Article

Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 365

By:

Alok Srivastava;
M. Sudha;
V. Baskaran;
K. Leelavathi

Publication type:

Article

The effects of low mixing temperature on dough rheology and bread properties.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 138

By:

Ayberk Basaran;
Duygu Gocmen

Publication type:

Article

Identification of benzalkonium chloride in food additives and its inefficacy against bacteria in minced meat and raw sausage batters.

Published in:

European Food Research & Technology, 2003, v. 216, n. 5, p. 402

By:

Lothar Krckel;
Wolfgang Jira;
Dieter Wild

Publication type:

Article

Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough.

Published in:

European Food Research & Technology, 2003, v. 216, n. 2, p. 122

By:

Colin G. Hamlet;
Peter A. Sadd;
David A. Gray

Publication type:

Article

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 46

By:

Jadwiga Sadowska;
Wioletta Blaszczak;
Jzef Fornal;
Concepcion Vidal-Valverde;
Juana Frias

Publication type:

Article

Effect of dietary fibre on dough rheology and bread quality.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 51

By:

Manuel Gmez;
Felicidad Ronda;
Carlos A. Blanco;
Pedro A. Caballero;
Arancha Apestegua

Publication type:

Article

Improvement of tolerance to freeze–thaw stress of baker’s yeast by cultivation with soy peptides.

Published in:

Applied Microbiology & Biotechnology, 2007, v. 75, n. 3, p. 533, doi. 10.1007/s00253-007-0855-6

By:

Izawa, Shingo;
Ikeda, Kayo;
Takahashi, Nobuyuki;
Inoue, Yoshiharu

Publication type:

Article

Molecular and functional characterization of a levansucrase from the sourdough isolateLactobacillus sanfranciscensisTMW 1.392.

Published in:

Applied Microbiology & Biotechnology, 2005, v. 66, n. 6, p. 655, doi. 10.1007/s00253-004-1773-5

By:

Tieking, Markus;
Ehrmann, Matthias A.;
Vogel, Rudi F.;
Gänzle, Michael G.

Publication type:

Article

Deficiency in the glycerol channel Fps1p confers increased freeze tolerance to yeast cells: application of thefps1? mutant to frozen dough technology.

Published in:

Applied Microbiology & Biotechnology, 2005, v. 66, n. 3, p. 303, doi. 10.1007/s00253-004-1688-1

By:

Izawa, Shingo;
Ikeda, Kayo;
Maeta, Kazuhiro;
Inoue, Yoshiharu

Publication type:

Article

Molecular characterisation of the low-molecular weight glutenin subunit genes of tall wheatgrass and functional properties of one clone Ee34.

Published in:

Amino Acids, 2010, v. 38, n. 4, p. 991, doi. 10.1007/s00726-009-0307-y

By:

Fanguo Chen;
Shuwei Liu;
Feng Zhao;
Chunhui Xu;
Guangmin Xia

Publication type:

Article

提高小麦面团特性的外源染色体及其特异分子标记开发.

Published in:

Journal of Shanxi Agricultural Sciences, 2025, v. 53, n. 2, p. 83, doi. 10.3969/j.issn.1002-2481.2025.02.11

By:

汪晓璐;
王灿国;
韩冉;
刘爱峰;
李豪圣;
曹新有;
赵振东;
刘建军;
刘成

Publication type:

Article

Influence of post-harvest maturation on the amylolytic activity of wheat grain and the properties of bread.

Published in:

Polish Journal of Agronomy, 2021, v. 47, p. 58, doi. 10.26114/pja.iung.455.2021.47

By:

Szafrańska, Anna;
Stępniewska, Sylwia

Publication type:

Article

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.

Published in:

Arab Gulf Journal of Scientific Research, 2024, v. 42, n. 2, p. 290, doi. 10.1108/AGJSR-09-2022-0178

By:

Sidhu, Jiwan S.;
Zafar, Tasleem;
Almusallam, Abdulwahab;
Ali, Muslim;
Al-Othman, Amani

Publication type:

Article

Impact of Lentil Fortification on Physical, Chemical and Instrumental Properties of Dough and its Influence on overall Quality of Cookies.

Published in:

Arab Gulf Journal of Scientific Research, 2012, v. 30, n. 2/3, p. 125, doi. 10.51758/agjsr-2/3-2012-0018

By:

Ashraf, Seema;
Ghufran Saeed, Syed Muhammad;
Sayeed, Syed Asad;
Kanwar, Habiba;
Ahmed, Mubarak;
Ali, Rashida

Publication type:

Article

高粱粉对面团特性及发面饼品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 40, doi. 10.12161/j.issn.1005-6521.2025.01.006

By:

田静茹;
李雪琴;
陈洁

Publication type:

Article

马铃薯全粉对酥性饼干理化性质和结构的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 4, p. 40, doi. 10.12161/j.issn.1005-6521.2024.04.006

By:

高琦;
曹丹;
王迪;
薛友林;
马永和;
吕美

Publication type:

Article

预醒发冷冻生胚馒头熟制工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 3, p. 137, doi. 10.12161/j.issn.1005-6521.2024.03.020

By:

陈赫帆;
陈洁;
汪磊;
刘亚楠;
王洋洋;
邱寿宽

Publication type:

Article

复合菌种发酵青稞面团工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 2, p. 112, doi. 10.12161/j.issn.1005‐6521.2024.02.016

By:

阿晟德;
陈啟蓉;
张生梅;
曹效海;
王树林

Publication type:

Article

小麦淀粉对面团微观结构及冷冻面团馒头品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 74, doi. 10.12161/j.issn.1005-6521.2023.19.011

By:

付苗苗

Publication type:

Article

小麦粉面团吸水率及其理化特性的逐步回归与通径分析.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 60, doi. 10.12161/j.issn.1005-6521.2023.18.008

By:

王蕾;
黄璐瑶;
郭波莉;
彭晓丽;
范方辉;
张影全

Publication type:

Article

粗戊聚糖对特二粉面筋聚集特性及显微结构的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 19, doi. 10.12161/j.issn.1005-6521.2023.18.003

By:

赵龙源;
张长付;
周孟清;
李京格;
马金婷;
王杭;
范沛;
李海峰;
王金水;
贾峰

Publication type:

Article

牛奶对小麦特二粉面筋聚集特性及显微结构的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 17, p. 15, doi. 10.12161/j.issn.1005-6521.2023.17.003

By:

乔志航;
赵龙源;
王如梦;
王雍清;
马金婷;
王杭;
李海峰;
王金水;
贾峰

Publication type:

Article

蛋黄粉对小麦粉挂面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 37, doi. 10.12161/j.issn.1005-6521.2023.15.006

By:

何韵然;
李金玲;
王展;
金伟平;
黄文晶;
沈汪洋

Publication type:

Article

不同品种小麦粉品质特性及应用.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 99, doi. 10.12161/j.issn.1005-6521.2023.14.015

By:

何小东;
苏丽;
袁倩倩;
岳晓禹;
邹建;
许文涛;
李长滨

Publication type:

Article

两种乳化剂对冷冻麻薯坯及其烘烤品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 100, doi. 10.12161/j.issn.1005-6521.2023.10.014

By:

田霄翔;
李文钊;
冯亚倩;
王梦妍;
阮美娟

Publication type:

Article

小麦粉的品质特性与生鲜面品质关系.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 39, doi. 10.12161/j.issn.1005-6521.2023.10.006

By:

温娅晴;
林顺顺;
张剑;
安艳霞;
赵阳;
李雪杰;
任秀娟;
张伟峰;
杜舒梦;
李梦瑶

Publication type:

Article

阿拉伯木聚糖强化对面团特性和面包烘焙品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 8, p. 1, doi. 10.12161/j.issn.1005-6521.2023.08.001

By:

肖猛;
贾星;
程丽婷;
郭庆彬

Publication type:

Article

米糠粉、麦麸粉添加量对馒头及面团品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 2, p. 138, doi. 10.12161/j.issn.1005-6521.2023.02.020

By:

孙莹;
李欣;
花玥;
王立强;
石长波

Publication type:

Article

谷氨酰胺转氨酶对青稞面团质构特性和流变特性的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 89, doi. 10.12161/j.issn.1005-6521.2023.01.014

By:

尹贺伟;
赵喆;
潘利敏

Publication type:

Article

汽爆豆粕对小麦面团及饼干品质特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 13, p. 31, doi. 10.12161/j.issn.1005-6521.2022.13.005

By:

李悦;
汲湘宇;
周梦琦;
郭兴峰;
孔峰

Publication type:

Article

粒度与小麦粉品质关系的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 49, doi. 10.12161/j.issn.1005-6521.2022.11.007

By:

刘梦;
温纪平;
周文卓

Publication type:

Article

镰刀菌 Fo47 来源木聚糖酶的异源表达、酶学性质及其对全麦面包品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 11, p. 35, doi. 10.12161/j.issn.1005-6521.2022.11.005

By:

张亚萍;
赵风光;
刘纯;
杨曼丽;
林影;
韩双艳

Publication type:

Article

米糠粉对面团流变学特性影响研究.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 60, doi. 10.12161/j.issn.1005-6521.2022.07.009

By:

左祥莉;
章焰;
陈洁;
孙美玲;
刘齐

Publication type:

Article

荞麦粉添加对混合粉面团流变学特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 3, p. 51, doi. 10.12161/j.issn.1005-6521.2022.03.008

By:

侯惠花;
刘瑞;
孙元琳;
于章龙;
柴永峰;
周素梅

Publication type:

Article

不同解冻方式对冷冻面团品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 66, doi. 10.12161/j.issn.1005-6521.2021.19.010

By:

孙伊琳

Publication type:

Article

豌豆膳食纤维粒径对面包面团及面包品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 19, p. 8, doi. 10.12161/j.issn.1005-6521.2021.19.002

By:

曹征南;
刘建福;
马亚茹;
李素芬

Publication type:

Article

鱼骨粉添加对馒头发酵能力的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 14, p. 114, doi. 10.12161/j.issn.1005-6521.2021.14.018

By:

陈闯;
张放;
杜兰威

Publication type:

Article

不同出粉点小麦粉、面片及馒头色泽分析.

Published in:

Food Research & Development, 2021, v. 42, n. 14, p. 21, doi. 10.12161/j.issn.1005-6521.2021.14.004

By:

赵吉顺;
王斌;
张自阳;
姜小苓;
茹振钢;
刘明久;
胡海燕

Publication type:

Article