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:
- Publication type:
- Article
Works matching DE "SEMOLINA"
Results: 223
1
2
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
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- Publication type:
- Article
3
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
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- Publication type:
- Article
4
The Occurrence of Ochratoxin A in Hard Wheat and its Products During Milling Processes followed by Certain Mills in Tripoli.
- Published in:
- Arab Gulf Journal of Scientific Research, 2016, v. 34, n. 1/2, p. 11
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- Publication type:
- Article
5
吸风量对不同性质物料清粉效果的影响.
- Published in:
- Food Research & Development, 2025, v. 46, n. 1, p. 88, doi. 10.12161/j.issn.1005-6521.2025.01.012
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- Publication type:
- Article
6
Efecto de la Molienda de Trigo Harinero (Triticum aestivum L.) y Trigo Duro (Triticum durum Desf.) sobre la Germinación de Teliosporas de Tilletia indica Mitra.
- Published in:
- Revista Mexicana de Fitopatología, 2005, v. 23, n. 2, p. 119
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- Publication type:
- Article
7
Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage.
- Published in:
- Plants (2223-7747), 2023, v. 12, n. 5, p. 1125, doi. 10.3390/plants12051125
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- Publication type:
- Article
8
Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review.
- Published in:
- Plants (2223-7747), 2023, v. 12, n. 3, p. 530, doi. 10.3390/plants12030530
- By:
- Publication type:
- Article
9
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 24, p. 3409, doi. 10.3390/plants11243409
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- Publication type:
- Article
10
Protein Maps for Durum Wheat Precision Harvest and Pasta Production.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 22, p. 3149, doi. 10.3390/plants11223149
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- Publication type:
- Article
11
Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 15, p. 2021, doi. 10.3390/plants11152021
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- Publication type:
- Article
12
Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 47, doi. 10.1111/j.1365-2621.2006.01313.x
- By:
- Publication type:
- Article
13
Transfer of Soft Kernel Texture from Triticum aestivum to Durum Wheat, Triticum turgidum ssp. durum.
- Published in:
- Crop Science, 2011, v. 51, n. 1, p. 114, doi. 10.2135/cropsci2010.05.0306
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- Publication type:
- Article
14
The Blackpoint Status of Selected Tetraploid Species and Australian Durum Wheats and Breeding Lines.
- Published in:
- Crop Science, 2010, v. 50, n. 4, p. 1279, doi. 10.2135/cropsci2009.08.0439
- By:
- Publication type:
- Article
15
Genetic and agronomic effects on semolina milling value of durum wheat.
- Published in:
- Crop Science, 1999, v. 39, n. 3, p. 790, doi. 10.2135/cropsci1999.0011183X003900030029x
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- Publication type:
- Article
16
WPŁYW ZAMIANY KASZY MANNY SKŁADNIKAMI BEZGLUTENOWYMI NA WŁAŚCIWOŚCI DROBIOWYCH PASZTETÓW PIECZONYCH.
- Published in:
- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2015, v. 9, n. 1, p. 1, doi. 10.17306/J.NPT.2015.1.15
- By:
- Publication type:
- Article
17
Allelic variation at Psy1-A1 and association with yellow pigment in durum wheat grain.
- Published in:
- Theoretical & Applied Genetics, 2009, v. 118, n. 8, p. 1539, doi. 10.1007/s00122-009-1001-x
- By:
- Publication type:
- Article
18
Construction and characterization of a half million clone BAC library of durum wheat (Triticum turgidum ssp. durum).
- Published in:
- Theoretical & Applied Genetics, 2003, v. 107, n. 5, p. 931, doi. 10.1007/s00122-003-1331-z
- By:
- Publication type:
- Article
19
QTLs for grain dry milling properties, composition and vitreousness in maize recombinant inbred lines.
- Published in:
- Theoretical & Applied Genetics, 2001, v. 102, n. 4, p. 591, doi. 10.1007/s001220051685
- By:
- Publication type:
- Article
20
Factibilidad tecnológica de incorporar germen desgrasado de maíz en la elaboración de pasta corta.
- Published in:
- Anales Venezolanos de Nutrición, 2009, v. 22, n. 1, p. 25
- By:
- Publication type:
- Article
21
Cooking Properties and Heat Damage of Dried Pasta as Influenced by Raw Material Characteristics and Processing Conditions.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 5, p. 465, doi. 10.1080/10408390802437154
- By:
- Publication type:
- Article
22
Dust explosion in Turkey.
- Published in:
- Loss Prevention Bulletin, 2018, n. 260, p. 15
- By:
- Publication type:
- Article
23
Effects of UVG treatment on re-milled semolina dough and data -- driven analysis of leavening process.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 31, doi. 10.1016/j.fbp.2019.10.009
- By:
- Publication type:
- Article
24
Does Fumigation of Durum Wheat and Semolina with Sulfuryl Fluoride Affect Quality of the Grain, Semolina, and Derived Spaghetti and Bread?
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 5, p. 482, doi. 10.1094/CCHEM-12-15-0244-R
- By:
- Publication type:
- Article
25
Effect of Soft Kernel Texture on the Milling Properties of Soft Durum Wheat.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 5, p. 513, doi. 10.1094/CCHEM-06-15-0136-R
- By:
- Publication type:
- Article
26
Physicochemical Changes in Nontraditional Pasta During Cooking.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 6, p. 578, doi. 10.1094/CCHEM-01-15-0014-R
- By:
- Publication type:
- Article
27
Changes in Semolina Yellow Pigment Content and Carotenoid Composition During Pasta Processing.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 6, p. 551, doi. 10.1094/CCHEM-04-15-0065-R
- By:
- Publication type:
- Article
28
Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 6, p. 542, doi. 10.1094/CCHEM-10-13-0224-R
- By:
- Publication type:
- Article
29
Impacts of SSIIa-A Null Allele on Durum Wheat Noodle Quality.
- Published in:
- Cereal Chemistry, 2014, v. 91, n. 2, p. 176, doi. 10.1094/CCHEM-10-12-0134-R
- By:
- Publication type:
- Article
30
Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 2, p. 84, doi. 10.1094/CCHEM-08-11-0097
- By:
- Publication type:
- Article
31
A Fast, Simple, and Reliable Method to Predict Pasta Yellowness.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 3, p. 264, doi. 10.1094/CCHEM-12-10-0173
- By:
- Publication type:
- Article
32
Physico -Chemical and Technological Properties of some New Durum Wheat Varieties.
- Published in:
- Journal of Food & Dairy Sciences, 2017, v. 8, n. 9, p. 383
- By:
- Publication type:
- Article
33
EFFECT OF SELECTED PARAMETERS ON SECTIONAL EXPANSION INDEX AND BULK DENSITY DURING THE EXTRUSION OF CHICKPEA INSTANT SEMOLINA.
- Published in:
- Food Science & Technology (2073-8684), 2021, v. 15, n. 2, p. 79, doi. 10.15673/fst.v15i2.2107
- By:
- Publication type:
- Article
34
EFFECT OF FRACTIONAL MILLING OF WHEAT ON NUTRITIONAL QUALITY OF MILLED FRACTIONS.
- Published in:
- Trends in Carbohydrate Research, 2013, v. 5, n. 1, p. 52
- By:
- Publication type:
- Article
35
Gamma Radiation Mediated Synthesis of New Biopolymer Network of Semolina Grafted Poly(acrylic acid).
- Published in:
- Trends in Carbohydrate Research, 2012, v. 4, n. 4, p. 42
- By:
- Publication type:
- Article
36
Comparative Study of Ochratoxin A Exposure through the Intake of Cereal Products in Two Climatic Moroccan Regions.
- Published in:
- Toxins, 2023, v. 15, n. 7, p. 452, doi. 10.3390/toxins15070452
- By:
- Publication type:
- Article
37
SUBSTITUTION OF SEMOLINA DURUM WITH COMMON WHEAT FLOUR IN EGG AND EGGLESS PASTA.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 439, doi. 10.17306/j.afs.0722
- By:
- Publication type:
- Article
38
Estudio del Perfil de Aminoácidos y Análisis Proximal de Pastas Secas Extruidas a Base de Harina de Quinua y Harina de Chontaduro.
- Published in:
- Información Tecnológica, 2019, v. 30, n. 6, p. 93, doi. 10.4067/S0718-07642019000600093
- By:
- Publication type:
- Article
39
Investigation of the production parameters, nutrient and mineral composition of mealworm (Tenebrio molitor) larvae grown on different substrates.
- Published in:
- Acta Agraria Debreceniensis, 2022, n. 1, p. 129, doi. 10.34101/ACTAAGRAR/1/10418
- By:
- Publication type:
- Article
40
Effect of the quantity of cocoa shells and moisture content on sorption characteristics of extrudates from corn semolina.
- Published in:
- Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 143
- By:
- Publication type:
- Article
41
Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina.
- Published in:
- Foods, 2025, v. 14, n. 3, p. 392, doi. 10.3390/foods14030392
- By:
- Publication type:
- Article
42
Distribution of Elements in Durum Wheat Seed and Milling Products: Discrimination between Cultivation Methods through Multivariate Data Analysis.
- Published in:
- Foods, 2024, v. 13, n. 12, p. 1924, doi. 10.3390/foods13121924
- By:
- Publication type:
- Article
43
Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality.
- Published in:
- Foods, 2024, v. 13, n. 5, p. 807, doi. 10.3390/foods13050807
- By:
- Publication type:
- Article
44
Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 590, doi. 10.3390/foods13040590
- By:
- Publication type:
- Article
45
A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3743, doi. 10.3390/foods12203743
- By:
- Publication type:
- Article
46
Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.
- Published in:
- Foods, 2023, v. 12, n. 14, p. 2641, doi. 10.3390/foods12142641
- By:
- Publication type:
- Article
47
Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina.
- Published in:
- Foods, 2023, v. 12, n. 5, p. 1029, doi. 10.3390/foods12051029
- By:
- Publication type:
- Article
48
Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch.
- Published in:
- Foods, 2023, v. 12, n. 2, p. 327, doi. 10.3390/foods12020327
- By:
- Publication type:
- Article
49
Impact of Quality Improvement and Milling Innovations on Durum Wheat and End Products.
- Published in:
- Foods, 2022, v. 11, n. 12, p. 1796, doi. 10.3390/foods11121796
- By:
- Publication type:
- Article
50
Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces.
- Published in:
- Foods, 2022, v. 11, n. 11, p. 1545, doi. 10.3390/foods11111545
- By:
- Publication type:
- Article