Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread.
- Published in:
- European Food Research & Technology, 2003, v. 218, n. 1, p. 49
- By:
- Publication type:
- Article
Works matching DE "FARINOGRAPHS"
Results: 101
1
2
Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
- Published in:
- Applied Microbiology & Biotechnology, 2011, v. 90, n. 2, p. 509, doi. 10.1007/s00253-011-3088-7
- By:
- Publication type:
- Article
3
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
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- Publication type:
- Article
4
Influence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour.
- Published in:
- Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 3, p. 715, doi. 10.21608/assjm.2019.98133
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- Publication type:
- Article
5
Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities.
- Published in:
- Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 2, p. 375, doi. 10.21608/assjm.2019.44296
- By:
- Publication type:
- Article
6
Use of dietary fibre concentrates in semi-finished biscuits technology.
- Published in:
- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 206, doi. 10.24263/2310-1008-2016-4-2-3
- By:
- Publication type:
- Article
7
Cephalaria syriaca addition to wheat flour dough and effect on rheological properties.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 37, doi. 10.1111/j.1365-2621.2006.01272.x
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- Publication type:
- Article
8
Use of pejibaye flour ( Bactris gasipaes Kunth) in the production of food pastas.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 933, doi. 10.1111/j.1365-2621.2005.01145.x
- By:
- Publication type:
- Article
9
Effects of Solvent Retention Capacities, Pentosan Content, and Dough Rheological Properties on Sugar Snap Cookie Quality in Chinese Soft Wheat Genotypes.
- Published in:
- Crop Science, 2007, v. 47, n. 2, p. 656, doi. 10.2135/cropsci2006.05.0357
- By:
- Publication type:
- Article
10
EFFECT OF CHIA AND TEFF SUPPLEMENT ON DIETARY FIBRE CONTENT, NON-FERMENTED DOUGH AND BREAD CHARACTERISTICS FROM WHEAT AND WHEAT-BARLEY FLOURS.
- Published in:
- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017, v. 65, n. 2, p. 727, doi. 10.11118/actaun201765020727
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- Publication type:
- Article
11
STUDY OF CHEMICAL CONTENT AND RHEOLOGICAL PROPERTIES OF SOME LOCAL WHEAT VARIETIES.
- Published in:
- Basrah Journal of Agricultural Sciences, 2006, v. 19, n. 1, p. 81
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- Publication type:
- Article
12
The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 2, p. 154, doi. 10.1094/CCHEM-03-14-0046-R
- By:
- Publication type:
- Article
13
Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 5, p. 460, doi. 10.1094/CCHEM-09-13-0176-R
- By:
- Publication type:
- Article
14
Expression, Purification, and Functional Analysis of Three Low-Molecular-Weight Glutenin Subunits from Wheat Cultivar Cheyenne.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 4, p. 378, doi. 10.1094/CCHEM-11-13-0232-R
- By:
- Publication type:
- Article
15
Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 2, p. 139, doi. 10.1094/CCHEM-05-13-0102-R
- By:
- Publication type:
- Article
16
Physical Characteristics of Genetically Altered Wheat Related to Technological Protein Separation.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 1, p. 1, doi. 10.1094/CCHEM-10-11-0122
- By:
- Publication type:
- Article
17
Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting Properties.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 3, p. 253, doi. 10.1094/CCHEM-03-10-0041
- By:
- Publication type:
- Article
18
Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1417, doi. 10.1111/j.1365-2621.2010.02282.x
- By:
- Publication type:
- Article
19
The effects of different materials as dough improvers for organic whole wheat bread.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1472, doi. 10.1111/j.1365-2621.2010.02289.x
- By:
- Publication type:
- Article
20
Effect of temperature and consistency on wheat dough performance.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 493, doi. 10.1111/j.1365-2621.2008.01758.x
- By:
- Publication type:
- Article
21
Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed and Irrigated Conditions.
- Published in:
- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2018, v. 32, n. 1, p. 170, doi. 10.15316/SJAFS.2018.81
- By:
- Publication type:
- Article
22
Impact of Genetic and Climatic Factors on Parameters of Breadmaking Quality of Wheat Kernel and Flour Starch Component.
- Published in:
- Field & Vegetable Crops Research / Ratarstvo i povrtarstvo, 2017, v. 54, n. 3, p. 93, doi. 10.5937/ratpov54-14025
- By:
- Publication type:
- Article
23
Responses of wheat yield, quality and bread-making properties on the sulphur fertilization.
- Published in:
- Acta Agriculturae Scandinavica: Section B, Soil & Plant Science, 2017, v. 67, n. 5, p. 444, doi. 10.1080/09064710.2017.1293725
- By:
- Publication type:
- Article
24
Rheological properties of whole wheat and whole triticale flour blends for pasta production.
- Published in:
- Agronomy Research, 2015, v. 13, n. 4, p. 948
- By:
- Publication type:
- Article
25
Farinograph properties and bread quality of flours supplemented with resistant starch.
- Published in:
- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 6, p. 449, doi. 10.1080/09637480701822450
- By:
- Publication type:
- Article
26
Effects of treated and untreated bran in dough dynamic rheology.
- Published in:
- International Journal of Food Sciences & Nutrition, 2009, v. 60, p. 190, doi. 10.1080/09637480802672580
- By:
- Publication type:
- Article
27
Effect of some essential oils on rheological properties of wheat flour dough.
- Published in:
- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 2, p. 176, doi. 10.1080/09637480701635555
- By:
- Publication type:
- Article
28
Applicability of Mixolab test with local wheat flours.
- Published in:
- International Journal of Food Studies, 2015, v. 4, p. 78, doi. 10.7455/ijfs/4.1.2015.a6
- By:
- Publication type:
- Article
29
Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour.
- Published in:
- Food Science & Nutrition, 2018, v. 6, n. 8, p. 2363, doi. 10.1002/fsn3.825
- By:
- Publication type:
- Article
30
The Evaluation of saccharose replacing by adding stevioside-maltodextrin mixture on the physicochemical and sensory properties of Naanberenji (an Iranian confectionary).
- Published in:
- Food Science & Nutrition, 2017, v. 5, n. 4, p. 845, doi. 10.1002/fsn3.463
- By:
- Publication type:
- Article
31
THE EFFECT OF WATER HARDNESS ON RHEOLOGICAL BEHAVIOR OF DOUGH.
- Published in:
- Journal of Engineering Studies & Research, 2015, v. 21, n. 1, p. 99
- By:
- Publication type:
- Article
32
PHYSICO-CHEMICAL, RHEOLOGICAL AND TECHNOLOGICAL CHARACTERIZATION OF SOME MIXTURES OF WHEAT, OAT, BARLEY AND MILLET FLOURS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2017, v. 41, n. 2, p. 102
- By:
- Publication type:
- Article
33
EVALUATION OF RHEOLOGICAL PROPERTIES OF FLOUR AND POTATO PULP BLENDS USING BRABENDER FARINOGRAPH AND E6 HAUBELT FLOURGRAPH.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2010, v. 34, n. 2, p. 59
- By:
- Publication type:
- Article
34
Rheological properties of wheat flour with different extraction rate.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 3, p. 1056
- By:
- Publication type:
- Article
35
Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 2, p. 911
- By:
- Publication type:
- Article
36
Yield and bread-making quality of different wheat (Triticum aestivum L.) genotypes grown in Western Turkey.
- Published in:
- Archives of Agronomy & Soil Science, 2009, v. 55, n. 2, p. 169, doi. 10.1080/03650340802477742
- By:
- Publication type:
- Article
37
Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis.
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1031, doi. 10.1007/s11947-017-1881-8
- By:
- Publication type:
- Article
38
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 4, p. 1114, doi. 10.1007/s11947-013-1148-y
- By:
- Publication type:
- Article
39
Application of citrus dietary fibre preparations in biscuit production.
- Published in:
- Journal of Food & Nutrition Research, 2011, v. 50, n. 3, p. 182
- By:
- Publication type:
- Article
40
THE INFLUENCE OF FACTORS IN DAMAGE STARCH RATIO OF THE LOCAL WHEAT FLOUR AND BREAD MAKING.
- Published in:
- Plant Archives (09725210), 2020, v. 20, n. 2, p. 1448
- By:
- Publication type:
- Article
41
THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS.
- Published in:
- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2015, v. 15, n. 1, p. 351
- By:
- Publication type:
- Article
42
Farinographic Studies of Mozzarella Cheese at Optimized Conditions.
- Published in:
- Pakistan Journal of Zoology, 2013, v. 45, n. 5, p. 1423
- By:
- Publication type:
- Article
43
EFFECTS OF ROSEHIP SEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH.
- Published in:
- Scientific Bulletin Series F. Biotechnologies, 2017, v. 21, p. 330
- By:
- Publication type:
- Article
44
Effect of Antioxidants on Farinograph and Amylograph Characteristics of Wheat Flour.
- Published in:
- International Journal of Food Properties, 2004, v. 7, n. 3, p. 379, doi. 10.1081/JFP-200032921
- By:
- Publication type:
- Article
45
Buğdayların Sitophilus granarius L. ile Bulaştırılmasının Unların Reolojik Özelliklerine Etkisi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 40
- By:
- Publication type:
- Article
46
EVALUATION OF FARINOGRAPH AND MIXOLAB FOR PREDICTION OF MIXING PROPERTIES OF INDUSTRIAL WHEAT FLOUR.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2011, v. 15, n. 2, p. 31
- By:
- Publication type:
- Article
47
Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of Indian T. durum Wheat.
- Published in:
- Journal of Aquatic Food Product Technology, 2015, v. 24, n. 6, p. 582, doi. 10.1080/10498850.2013.796581
- By:
- Publication type:
- Article
48
Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality.
- Published in:
- Food Science & Technology International, 2007, v. 13, n. 3, p. 239, doi. 10.1177/1082013207080409
- By:
- Publication type:
- Article
49
INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS.
- Published in:
- Journal of Food Processing & Preservation, 2008, v. 32, n. 1, p. 133, doi. 10.1046/j.1439-0361.2003.02062.x
- By:
- Publication type:
- Article
50
Influence of gel from ground chia ( Salvia hispanica L.) for wheat bread production.
- Published in:
- European Food Research & Technology, 2015, v. 240, n. 3, p. 655, doi. 10.1007/s00217-014-2368-8
- By:
- Publication type:
- Article