Works matching Dough
Results: 5000
Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 2, p. 397, doi. 10.1271/bbb.69.397
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- Article
On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. I. Experiments.
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- International Journal of Food Engineering, 2016, v. 12, n. 3, p. 221, doi. 10.1515/ijfe-2015-0087
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On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations.
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- International Journal of Food Engineering, 2016, v. 12, n. 3, p. 231, doi. 10.1515/ijfe-2015-0088
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Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread.
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- Foods, 2024, v. 13, n. 5, p. 767, doi. 10.3390/foods13050767
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影响冷冻面团因素及其品质改良研究进展.
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- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 320, doi. 10.13982/j.mfst.1673-9078.2022.10.1383
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不同和面机的和面效果分析.
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- Food Research & Development, 2019, v. 40, n. 8, p. 220, doi. 10.3969/j.issn.1005-6521.2019.08.038
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Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil.
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- International Food Research Journal, 2013, v. 20, n. 2, p. 593
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Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development.
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- Journal of Texture Studies, 2013, v. 44, n. 4, p. 317, doi. 10.1111/jtxs.12027
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Application of Cell-Surface Engineering for Visualization of Yeast in Bread Dough: Development of a Fluorescent Bio-Imaging Technique in the Mixing Process of Dough.
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- Bioscience, Biotechnology & Biochemistry, 2009, v. 73, n. 7, p. 1604, doi. 10.1271/bbb.90106
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CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 78, doi. 10.15673/fst.v14i4.1894
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PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 10, doi. 10.15673/fst.v13i3.1451
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Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
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- Food Science & Technology International, 2015, v. 21, n. 7, p. 523, doi. 10.1177/1082013214552862
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- Article
Research Progress on Whole Wheat Frozen Dough.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 59, doi. 10.16210/j.cnki.1007-7561.2024.01.008
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- Article
Analiza efekata i optimizacija koncentracije organskih kiselina na hemijske i fizičke osobine pšeničnog testa primenom metode odzivne površine i funkcije poželjnosti.
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- Chemical Industry / Hemijska Industrija, 2013, v. 67, n. 1, p. 103, doi. 10.2298/HEMIND120302039S
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- Article
CARACTERISTICA DEL GRANO, MASA Y TORTILLA PRODUCIDA CON DIFERENTES GENOTIPOS DE MAÍZ DEL TROPICO MEXICANO.
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- Universidad & Ciencia, 2012, v. 28, n. 2, p. 145
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Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread.
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- Foods, 2024, v. 13, n. 16, p. 2582, doi. 10.3390/foods13162582
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Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change.
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- Foods, 2024, v. 13, n. 3, p. 504, doi. 10.3390/foods13030504
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Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.
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- Foods, 2024, v. 13, n. 3, p. 478, doi. 10.3390/foods13030478
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Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough.
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- Foods, 2023, v. 12, n. 23, p. 4369, doi. 10.3390/foods12234369
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Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough.
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- Food Biophysics, 2024, v. 19, n. 3, p. 598, doi. 10.1007/s11483-024-09856-4
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不同竹笋粉添加量的面团特性及面包品质的变化.
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 195, doi. 10.13982/j.mfst.1673-9078.2023.6.0762
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- Article
Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality.
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- Modern Food Science & Technology, 2022, v. 38, n. 11, p. 219, doi. 10.13982/j.mfst.1673-9078.2022.11.0005
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- Article
抹茶粉对面团流变学特性及面条品质的影响.
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- Modern Food Science & Technology, 2022, v. 38, n. 8, p. 229, doi. 10.13982/j.mfst.1673-9078.2022.8.0381
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- Article
复合改良剂对小麦面团特性及馒头品质的改善作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 8, p. 199, doi. 10.13982/j.mfst.1673-9078.2022.8.1216
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- Article
Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain.
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- Microorganisms, 2021, v. 9, n. 1, p. 47, doi. 10.3390/microorganisms9010047
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Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. S235, doi. 10.1111/j.1750-3841.2007.00337.x
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Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 530, doi. 10.1111/j.1365-2621.2009.02161.x
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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour.
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- Food & Bioprocess Technology, 2020, v. 13, n. 1, p. 159, doi. 10.1007/s11947-019-02393-w
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Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis.
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- Food & Bioprocess Technology, 2017, v. 10, n. 6, p. 1031, doi. 10.1007/s11947-017-1881-8
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- Article
Mechanisms Behind Distiller's Grains Impact on Wheat Dough and Bread Quality.
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- Food & Bioprocess Technology, 2016, v. 9, n. 2, p. 274, doi. 10.1007/s11947-015-1620-y
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- Article
产香酵母发酵面团挥发性风味物质分析.
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- China Brewing, 2023, v. 42, n. 1, p. 147, doi. 10.11882/j.issn.0254-5071.2023.01.025
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- Article
碱添加量对米酒酸面团及馒头品质的影响.
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- China Brewing, 2019, v. 38, n. 10, p. 154, doi. 10.11882/j.issn.0254-5071.2019.10.031
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- 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.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3881, doi. 10.1111/1541-4337.12761
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- Article
Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 774, doi. 10.1007/s11947-013-1100-1
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- Article
Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough.
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- Food & Bioprocess Technology, 2012, v. 5, n. 8, p. 3129, doi. 10.1007/s11947-011-0691-7
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- Article
燕麦粉添加量对马铃薯—燕麦复合面团特性的影响.
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- Food & Machinery, 2023, n. 6, p. 26, doi. 10.13652/j.spjx.1003.5788.2022.80928
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- Article
椰子粉—小麦粉混合面团的质构和 发酵流变学特性.
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- Food & Machinery, 2023, n. 4, p. 14, doi. 10.13652/j.spjx.1003.5788.2022.80234
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- Article
棕榈油添加量对面团质量的影响.
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- Food & Machinery, 2022, n. 5, p. 179, doi. 10.13652/j.spjx.1003.5788.2022.90054
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- Article
Influence of Konjac Glucomannan and Frozen Storage on Rheological and Tensile Properties of Frozen Dough.
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- Polymers (20734360), 2019, v. 11, n. 5, p. 794, doi. 10.3390/polym11050794
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Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs.
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- Food Technology & Biotechnology, 2006, v. 44, n. 1, p. 117
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- Article
DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKING.
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- Journal of Texture Studies, 2005, v. 36, n. 1, p. 44, doi. 10.1111/j.1745-4603.2005.00003.x
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- Article
Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems.
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- Periodica Polytechnica: Chemical Engineering, 2022, v. 66, n. 3, p. 437, doi. 10.3311/PPch.19019
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- Article
THE INFLUENCE OF VARIOUS SUGARS ON THE RHEOLOGICAL PROPERTIES AND STABILITY OF WHEAT DOUGH.
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- Food & Environment Safety, 2023, v. 22, n. 3, p. 212, doi. 10.4316/fens.2023.019
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- Article
Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads.
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- Foods, 2021, v. 10, n. 8, p. 1832, doi. 10.3390/foods10081832
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Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours.
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- Foods, 2019, v. 8, n. 12, p. 626, doi. 10.3390/foods8120626
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Improvement in the quality of frozen dough for fried flour products by electrostatic field‐assisted freezing.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 2, p. 620, doi. 10.1002/jsfa.12944
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- Article
Effect of fermentation methods on properties of dough and whole wheat bread.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 10, p. 4876, doi. 10.1002/jsfa.12565
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- Article
Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 3055, doi. 10.1002/jsfa.6139
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- Article
Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.
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- Sensors (14248220), 2023, v. 23, n. 1, p. 534, doi. 10.3390/s23010534
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- Article
Effects of different modifiers on frozen steamed bread dough and edible quality based on principal component analysis.
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- China Food Additives, 2021, v. 32, n. 12, p. 64, doi. 10.19804/j.issn1006-2513.2021.12.009
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- Article