Works matching Dough

Results: 5000

On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 3, p. 221, doi. 10.1515/ijfe-2015-0087

By:

Patel, Milan J.;
Chakrabarti-Bell, Sumana

Publication type:

Article

On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations.

Published in:

International Journal of Food Engineering, 2016, v. 12, n. 3, p. 231, doi. 10.1515/ijfe-2015-0088

By:

Patel, Milan J.;
Chakrabarti-Bell, Sumana

Publication type:

Article

不同和面机的和面效果分析.

Published in:

Food Research & Development, 2019, v. 40, n. 8, p. 220, doi. 10.3969/j.issn.1005-6521.2019.08.038

By:

刘长虹;
杜云豪;
王录通;
王远辉;
张煌

Publication type:

Article

Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.

Published in:

Foods, 2024, v. 13, n. 5, p. 767, doi. 10.3390/foods13050767

By:

Gao, Zihan;
Wang, Guangzhen;
Zhang, Jing;
Guo, Lichun;
Zhao, Wei

Publication type:

Article

Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 4, p. 317, doi. 10.1111/jtxs.12027

By:

Schiedt, Birgitta;
Baumann, Andreas;
Conde‐Petit, Beatrice;
Vilgis, Thomas A.

Publication type:

Article

Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil.

Published in:

International Food Research Journal, 2013, v. 20, n. 2, p. 593

By:

A. Punturug;
S. Netiwaranon

Publication type:

Article

影响冷冻面团因素及其品质改良研究进展.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 10, p. 320, doi. 10.13982/j.mfst.1673-9078.2022.10.1383

By:

张娜;
武娜;
杨杨;
范婧;
任丽琨;
贺殷媛;
边鑫;
陈凤莲;
刘晓飞;
俞德慧;
刘琳琳;
郭晓雪

Publication type:

Article

Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough.

Published in:

Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 2, p. 397, doi. 10.1271/bbb.69.397

By:

Aibara, Shigeo;
Ogawa, Noriko;
Hirose, Masaaki

Publication type:

Article

Effect of Potato Starch Addition on the Characteristics of Blended Dough and Starch Digestibility of Fermented Noodles.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 3, p. 162, doi. 10.16429/j.1009-7848.2024.03.016

By:

Li Li;
Wang Huiying;
Yan Han;
Gong Fayong;
Ma Tao;
Li Jing;
Yan Lang;
Yang Lina

Publication type:

Article

Effects of Wheat Bran Phenolic Acids on Physicochemical Properties of Dough and Gluten Protein.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 94, doi. 10.16429/j.1009-7848.2023.11.010

By:

Zhang Huijuan;
Jin Chengming;
Lu Shihao;
Liu Shuchang;
Wang Jing

Publication type:

Article

Effects of Different Improvers on Frozen Dough and the Quality of Steamed Stuffed Bun.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 2, p. 173, doi. 10.16429/j.1009-7848.2023.02.017

By:

Liu Siyu;
Shu Qin;
Lu Hongyun;
Chen Qihe

Publication type:

Article

淀粉基共混面团的流变表征及特性研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 397, doi. 10.16429/j.1009-7848.2022.03.043

By:

密更;
王甜;
李学鹏;
励建荣;
谢晶

Publication type:

Article

Analiza efekata i optimizacija koncentracije organskih kiselina na hemijske i fizičke osobine pšeničnog testa primenom metode odzivne površine i funkcije poželjnosti.

Published in:

Chemical Industry / Hemijska Industrija, 2013, v. 67, n. 1, p. 103, doi. 10.2298/HEMIND120302039S

By:

šimurina, Olivera D.;
Filipčev, Bojana V.;
Jovanov, Pavle T.;
Ikonić, Bojana B.;
Simović-šoronja, Dragana M.

Publication type:

Article

新收获不同筋力小麦后熟期间面团特性及微观结构变化.

Published in:

Journal of Henan University of Technology Natural Science Edition, 2022, v. 43, n. 1, p. 58, doi. 10.16433/j.1673-2383.2022.01.008

By:

母梦羽;
张霞;
田郁;
贾峰;
王琦;
梁赢;
王金水

Publication type:

Article

THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH.

Published in:

Food & Environment Safety, 2023, v. 22, n. 3, p. 212, doi. 10.4316/fens.2023.019

By:

BORUK, Sergiy;
WINKLER, Igor

Publication type:

Article

CARACTERISTICA DEL GRANO, MASA Y TORTILLA PRODUCIDA CON DIFERENTES GENOTIPOS DE MAÍZ DEL TROPICO MEXICANO.

Published in:

Universidad & Ciencia, 2012, v. 28, n. 2, p. 145

By:

Jiménez-Juárez, J. A.;
Arámbula-Villa, G.;
de la Cruz-Lázaro, E.;
Aparicio-Trapala, M. A.

Publication type:

Article

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3881, doi. 10.1111/1541-4337.12761

By:

Janssen, Frederik;
Wouters, Arno G. B.;
Delcour, Jan A.

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

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.

Published in:

Foods, 2024, v. 13, n. 16, p. 2582, doi. 10.3390/foods13162582

By:

Verbeke, Celeste;
Debonne, Els;
Versele, Stien;
Van Bockstaele, Filip;
Eeckhout, Mia

Publication type:

Article

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change.

Published in:

Foods, 2024, v. 13, n. 3, p. 504, doi. 10.3390/foods13030504

By:

Wang, Wei;
Zhou, Xiaoling;
Li, Wenlong;
Liang, Jing;
Huang, Xiaowei;
Li, Zhihua;
Zhang, Xinai;
Zou, Xiaobo;
Xu, Bin;
Shi, Jiyong

Publication type:

Article

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.

Published in:

Foods, 2024, v. 13, n. 3, p. 478, doi. 10.3390/foods13030478

By:

Dahdah, Patricia;
Cabizza, Roberto;
Farbo, Maria Grazia;
Fadda, Costantino;
Mara, Andrea;
Hassoun, Georges;
Piga, Antonio

Publication type:

Article

Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough.

Published in:

Foods, 2023, v. 12, n. 23, p. 4369, doi. 10.3390/foods12234369

By:

Yang, Jingjie;
Zhang, Yingquan;
Jiang, Jikai;
Zhang, Bo;
Li, Ming;
Guo, Boli

Publication type:

Article

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.

Published in:

Foods, 2021, v. 10, n. 8, p. 1832, doi. 10.3390/foods10081832

By:

Kotsiou, Kali;
Sacharidis, Dimitrios-Diogenis;
Matsakidou, Anthia;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.

Published in:

Foods, 2019, v. 8, n. 12, p. 626, doi. 10.3390/foods8120626

By:

Mironeasa, Silvia;
Codină, Georgiana Gabriela

Publication type:

Article

Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough.

Published in:

Polymers (20734360), 2019, v. 11, n. 5, p. 794, doi. 10.3390/polym11050794

By:

Cui, Tingting;
Liu, Rui;
Wu, Tao;
Sui, Wenjie;
Zhang, Min

Publication type:

Article

Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs.

Published in:

Food Technology & Biotechnology, 2006, v. 44, n. 1, p. 117

By:

Dogan, Ismail Sait

Publication type:

Article

棕榈油添加量对面团质量的影响.

Published in:

Food & Machinery, 2022, n. 5, p. 179, doi. 10.13652/j.spjx.1003.5788.2022.90054

By:

马启昱;
刘忠义;
付满;
刘文星;
李希宇

Publication type:

Article

Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 530, doi. 10.1111/j.1365-2621.2009.02161.x

By:

Tlapale-Valdivia, Alma D.;
Chanona-Pérez, Jorge;
Mora-Escobedo, Rosalva;
Farrera-Rebollo, Reynold R.;
Gutiérrez-López, Gustavo F.;
Calderón-Domínguez, Georgina

Publication type:

Article

Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing.

Published in:

Journal of the Science of Food & Agriculture, 2024, v. 104, n. 2, p. 620, doi. 10.1002/jsfa.12944

By:

Liu, Yuqi;
Zhang, Min;
Jiang, Qiyong;
Mujumdar, Arun S.;
Lin, Jiacong

Publication type:

Article

Effect of fermentation methods on properties of dough and whole wheat bread.

Published in:

Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 4876, doi. 10.1002/jsfa.12565

By:

Zeng, Fangye;
Yang, Yueyue;
Liu, Qing;
Yang, Jiahua;
Jin, Zhengyu;
Jiao, Aiquan

Publication type:

Article

Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 3055, doi. 10.1002/jsfa.6139

By:

Mnif, Inès;
Besbes, Souheil;
Ellouze‐Ghorbel, Raoudha;
Ellouze‐Chaabouni, Semia;
Ghribi, Dhouha

Publication type:

Article

Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 5, p. 766, doi. 10.1111/jtxs.12525

By:

Avramenko, Nicole A.;
Hopkins, Erin J.;
Hucl, Pierre;
Scanlon, Martin G.;
Nickerson, Michael T.

Publication type:

Article

Enzymatic cross‐linking to improve the handling properties of dough prepared within a normal and reduced NaCl environment.

Published in:

Journal of Texture Studies, 2020, v. 51, n. 4, p. 567, doi. 10.1111/jtxs.12521

By:

Konieczny, Dellaney;
Stone, Andrea K.;
Hucl, Pierre;
Nickerson, Michael T.

Publication type:

Article

Effect of enzymatic crosslinking on the handling properties of dough as a function of NaCl levels for CWRS varieties, Pembina and Harvest.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 4, p. 350, doi. 10.1111/jtxs.12399

By:

Hopkins, Erin J.;
Hucl, Pierre;
Scanlon, Martin G.;
Nickerson, Michael T.

Publication type:

Article

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties.

Published in:

Journal of Texture Studies, 2018, v. 49, n. 4, p. 456, doi. 10.1111/jtxs.12337

By:

Král, Martin;
Pospiech, Matej;
Běhalová, Hana;
Dordevic, Dani;
Ošťádalová, Martina;
Tremlová, Bohuslava;
Florkiewicz, Adam

Publication type:

Article

Structure Analysis of Short-Dough Biscuits and Its Correlation with Sensory Discriminants.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 5, p. 313, doi. 10.1111/jtxs.12130

By:

Mieszkowska, Arleta;
Marzec, Agata

Publication type:

Article

Effects of Hydrocolloids on the Rheological Characteristics of Dough and the Quality of Bread Made From Frozen Dough.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 5, p. 365, doi. 10.1111/jtxs.12136

By:

Gharaie, Zahra;
Azizi, Mohammad Hossein;
Barzegar, Mohsen;
Aghagholizade, Roya

Publication type:

Article

Instrumental Evaluation of Acoustic and Mechanical Texture Properties of Short-Dough Biscuits with Different Content of Fat and Inulin.

Published in:

Journal of Texture Studies, 2014, v. 45, n. 3, p. 226, doi. 10.1111/jtxs.12068

By:

Błońska, Arleta;
Marzec, Agata;
Błaszczyk, Anika

Publication type:

Article

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 6, p. 605, doi. 10.1111/j.1745-4603.2008.00160.x

By:

SAVITHA, Y.S.;
INDRANI, D.;
PRAKASH, JAMUNA

Publication type:

Article

BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS: LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIES.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 5, p. 496, doi. 10.1111/j.1745-4603.2008.00156.x

By:

LAUNAY, B.;
MICHON, C.

Publication type:

Article

DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKING.

Published in:

Journal of Texture Studies, 2005, v. 36, n. 1, p. 44, doi. 10.1111/j.1745-4603.2005.00003.x

By:

Singh, Ajay Pal;
Bhattacharya, Mrinal

Publication type:

Article

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

Published in:

Food Science & Technology International, 2015, v. 21, n. 7, p. 523, doi. 10.1177/1082013214552862

By:

Collar, Concha;
Conte, Paola;
Fadda, Costantino;
Piga, Antonio

Publication type:

Article

CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS.

Published in:

Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 78, doi. 10.15673/fst.v14i4.1894

By:

Moeini, Afsaneh;
Zenoozian, Masoud Shafafi;
Karazhiyan, Hojjat;
Elhami Rad, Amir Hossein;
Nia, Ahmad Pedram

Publication type:

Article

PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING.

Published in:

Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 10, doi. 10.15673/fst.v13i3.1451

By:

Bayramov, Е.;
Nabiev, A.

Publication type:

Article

Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 2, p. 165, doi. 10.1081/JFP-120025393

By:

Calderón-Domínguez, G.;
Vera-Domínguez, M.;
Farrera-Rebollo, R.;
Arana-Errasquín, R.;
Mora-Escobedo, R.

Publication type:

Article

Research Progress on Whole Wheat Frozen Dough.

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 59, doi. 10.16210/j.cnki.1007-7561.2024.01.008

By:

LI Yi;
TIAN Xiao-hong;
TAN Bin;
LIU Ming;
JIANG Ping;
KANG Zi-yue;
LIU Yan-xiang

Publication type:

Article

Effects of different modifiers on frozen steamed bread dough and edible quality based on principal component analysis.

Published in:

China Food Additives, 2021, v. 32, n. 12, p. 64, doi. 10.19804/j.issn1006-2513.2021.12.009

By:

REN Jun

Publication type:

Article

Effect of starch ferulate on physicochemical properties of pre-fermented frozen dough and steamed bread.

Published in:

China Food Additives, 2021, v. 32, n. 11, p. 123, doi. 10.19804/j.issn1006-2513.2021.11.017

By:

NIE Hui;
MIN Yutao;
LI Yuling;
DU Xiao;
LAN Mengjie;
WANG Yulin

Publication type:

Article

Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs.

Published in:

International Food Research Journal, 2013, v. 20, n. 4, p. 1529

By:

S. Sze-Yin;
C. Lai-Hoong

Publication type:

Article

Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.

Published in:

Food Biophysics, 2024, v. 19, n. 3, p. 598, doi. 10.1007/s11483-024-09856-4

By:

Guardianelli, Luciano Martín;
Salinas, María V.;
Puppo, María C.

Publication type:

Article