Works matching DE "DOUGH"

Results: 1343

Microbial community of raw flour, baker’s yeast, and dough with different bread-making methods.

Published in:

Food Science & Technology Research, 2025, v. 31, n. 3, p. 247, doi. 10.3136/fstr.FSTR-D-24-00239

By:

Run WANG;
Shiori UENO;
Tomoko KANEMOTO;
Maho HARADA;
Akane MATSUMOTO;
Ayumi FURUTA;
Genya OKADA;
Megumi SHOBAYASHI;
Shota TANIMOTO

Publication type:

Article

Effect of Polygonatum sibiricum powder on properties of dough and quality of bread.

Published in:

Food & Machinery, 2025, n. 7, p. 190, doi. 10.13652/j.spjx.1003.5788.2024.81015

By:

WU Kunwei;
WEI Ming;
QIAN Senke;
LI Ziman;
XIE Yan

Publication type:

Article

Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 11, p. 1071, doi. 10.1002/aocs.12594

By:

Zhao, Muxin;
Rao, Jiajia;
Chen, Bingcan

Publication type:

Article

Evaluation of Isolated Impact of Trans Fatty Acids on Short Dough Product.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 8, p. 1015, doi. 10.1007/s11746-016-2860-3

By:

Sahin, Kubra;
Mert, Behic;
Tekin, Aziz

Publication type:

Article

Phytostanol Supplementation Through Frying Dough in Enriched Canola Oil.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 5, p. 687, doi. 10.1007/s11746-012-2201-0

By:

Aydeniz, Buket;
Yılmaz, Emin

Publication type:

Article

Classical and knudsen thermogravimetry to check states and displacements of water in food systems.

Published in:

Journal of Thermal Analysis & Calorimetry, 2003, v. 71, n. 1, p. 225, doi. 10.1023/A:1022290922801

By:

Schiraldi, A.;
Fessas, D.

Publication type:

Article

Calorimetric and rheological properties of wheat flour suspensions and doughs.

Published in:

Journal of Thermal Analysis & Calorimetry, 2003, v. 71, n. 1, p. 311, doi. 10.1023/A:1022255309597

By:

Berland, S.;
Relkin, P.;
Launay, B.

Publication type:

Article

Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 102, doi. 10.1016/j.fbp.2024.01.007

By:

Qiannan Liu;
Kang Li;
Lei Wu;
Wei Liu;
Ruixuan Zhao;
Liang Zhang;
Honghai Hu

Publication type:

Article

Practical identifiability analysis for a multiphase diffusion-evaporation model: Dough baking in a pilot scale jet impingement oven.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 238, doi. 10.1016/j.fbp.2022.07.005

By:

Anagnostara, Ioanna;
Stubbe, Peter Reimer;
Martinez-Lopez, Brais

Publication type:

Article

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:

Campagna, R.;
Romano, A.;
Raiola, A.;
Masi, P.;
ToraIdo, G.;
Cavella, S.

Publication type:

Article

Baking kinetics of laminated dough using convective and microwave heating.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 59, doi. 10.1016/j.fbp.2019.02.007

By:

Garg, Anubha;
Malafronte, Loredana;
Windhab, Erich J.

Publication type:

Article

Application of fuzzy logic control for the dough proofing process.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 36, doi. 10.1016/j.fbp.2019.02.006

By:

Yousefi-Darani, Abdolrahimahim;
Paquet-Durand, Olivier;
Hitzmann, Bernd

Publication type:

Article

A novel method to assess the mechanical behavior A novel method to assess the mechanical behavior.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 112, n. Part C, p. 131, doi. 10.1016/j.fbp.2018.10.001

By:

Khorshidi, Ali Salimi;
Hatcher, Dave W.;
Page, John H.;
Scanlon, Martin G.

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

Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.

Published in:

Applied Microbiology & Biotechnology, 2016, v. 100, n. 14, p. 6375, doi. 10.1007/s00253-016-7449-0

By:

Zhang, Cui-Ying;
Lin, Xue;
Feng, Bing;
Liu, Xiao-Er;
Bai, Xiao-Wen;
Xu, Jia;
Pi, Li;
Xiao, Dong-Guang

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

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

IMPACT OF SPROUTED WHEAT GRAIN FLAKES ON THE QUALITY CHARACTERISTICS OF DOUGH AND BREAD MADE FROM WHEAT FLOUR.

Published in:

EUREKA: Life Sciences, 2024, n. 3, p. 54, doi. 10.21303/2504-5695.2024.003579

By:

Oliinyk, Svitlana;
Samokhvalova, Olga;
Bilash, Bohdan;
Bolkhovitina, Olena

Publication type:

Article

THE INFLUENCE OF RICE PROTEIN CONCENTRATE ON THE TECHNOLOGICAL PROCESS OF WHEAT BREAD PRODUCTION.

Published in:

EUREKA: Life Sciences, 2023, n. 4, p. 65, doi. 10.21303/2504-5695.2023.003031

By:

Shevchenko, Anastasiia;
Litvynchuk, Svitlana;
Koval, Olga

Publication type:

Article

Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker’s yeast in lean dough.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2018, v. 45, n. 9, p. 827, doi. 10.1007/s10295-018-2058-9

By:

Lin, Xue;
Zhang, Cui-Ying;
Meng, Lu;
Bai, Xiao-Wen;
Xiao, Dong-Guang

Publication type:

Article

Enhanced leavening properties of baker's yeast overexpressing MAL62 with deletion of MIG1 in lean dough.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2012, v. 39, n. 10, p. 1533, doi. 10.1007/s10295-012-1144-7

By:

Sun, Xi;
Zhang, Cuiying;
Dong, Jian;
Wu, Mingyue;
Zhang, Yan;
Xiao, Dongguang

Publication type:

Article

施肥和不施肥条件下耕作方式对小麦品质的影响.

Published in:

Journal of Henan Agricultural Sciences, 2022, v. 51, n. 1, p. 43, doi. 10.15933/j.cnki.1004‑3268.2022.01.006

By:

聂胜委;
张巧萍;
许纪东;
张玉亭;
郑念;
潘秀燕

Publication type:

Article

Effect of Microwave Treatment on the Browning and Characteristics of Fresh and Wet Noodles.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 9, p. 187, doi. 10.13982/j.mfst.1673-9078.2023.9.1143

By:

WANG Rui;
LIN Jiangtao;
YUE Qinghua;
SONG Anqi;
SONG Xiya;
SU Dongmin

Publication type:

Article

紫薯-中筋复配粉的理化特性及其馒头制品品质分析.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 209, doi. 10.13982/j.mfst.1673-9078.2023.7.0906

By:

赵时珊;
蔡芳;
隋勇;
施建斌;
熊添;
蔡沙;
陈学玲;
何建军;
李少斌;
梅新

Publication type:

Article

不同竹笋粉添加量的面团特性及面包品质的变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 195, doi. 10.13982/j.mfst.1673-9078.2023.6.0762

By:

王璧莹;
白莉;
李湘銮;
陈滢欣;
于立梅

Publication type:

Article

Effects of Raw Whole Sweet Potato Flour on Dough Characteristics and Steamed Bread Quality.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 11, p. 219, doi. 10.13982/j.mfst.1673-9078.2022.11.0005

By:

CAI Sha;
CAI Fang;
SHI Jianbin;
SUI Yong;
XIONG Tian;
HE Jianjun;
CHEN Xueling;
FAN Chuanhui;
JIA Zhiwen;
MEI Xin

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

抹茶粉对面团流变学特性及面条品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 229, doi. 10.13982/j.mfst.1673-9078.2022.8.0381

By:

汪金萍;
曹蒙;
王雪菲;
王宝刚;
周枫;
位华健

Publication type:

Article

复合改良剂对小麦面团特性及馒头品质的改善作用.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 8, p. 199, doi. 10.13982/j.mfst.1673-9078.2022.8.1216

By:

刘依林;
李冰;
吴虹

Publication type:

Article

不同添加量洋葱浆对馕品质的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 3, p. 195, doi. 10.13982/j.mfst.1673-9078.2022.3.0551

By:

古丽乃再尔·斯热依力;
阿衣古丽·阿力木;
付文欠;
阿丽耶·穆太力普;
冯作山;
黄文书

Publication type:

Article

The effect of dosing vehicle on arsenic bioaccessibility in smelter-contaminated soils.

Published in:

Journal of Environmental Science & Health. Part A. Toxic/Hazardous Substances & Environmental Engineering, 2007, v. 42, n. 9, p. 1275, doi. 10.1080/10934520701434927

By:

Basta, Nicholas T.;
Foster, Jill N.;
Dayton, E. A.;
Rodriguez, Robin R.;
Casteel, Stan W.

Publication type:

Article

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread.

Published in:

Journal of Engineering Research (2307-1877), 2023, v. 11, n. 1A, p. 41, doi. 10.36909/jer.15023

By:

Almusallam, Abdulwahab S.;
Zafar, Tasleem A.;
Sidhu, Jiwan S.

Publication type:

Article

ISOLATION AND COMPARATIVE ASSESSMENT OF DOUGH-FERMENTING POTENTIALS OF PURIFIED YEAST CELLS FROM LOCALLY TAPPED PALM WINE.

Published in:

Food & Environment Safety, 2024, v. 23, n. 2, p. 51, doi. 10.4316/fens.2024.005

By:

OGBODO, Priscilla Ukamaka;
ANUFORO, Henry Uzoma;
NWACHUKWU, Augusta Anuli;
OLATUNJI, Mercy Ngozi;
UWAKWE, Felicia;
OGBULIE, Toochukwu Ekwutosi

Publication type:

Article

SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR.

Published in:

Food & Environment Safety, 2023, v. 22, n. 4, p. 228, doi. 10.4316/fens.2023.021

By:

BORUK, Sergiy;
WINKLER, Igor;
ROMANOVSKA, Olga;
PILYUGINA, Inna

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

EVALUATION OF THE QUALITY OF WHEAT WITH ADDED IMPROVERS.

Published in:

Food & Environment Safety, 2022, v. 21, n. 3, p. 237, doi. 10.4316/fens.2022.023

By:

BUCULEI, Amelia;
GATLAN, Anca;
COJOCARIU, Adriana

Publication type:

Article

INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD.

Published in:

Food & Environment Safety, 2021, v. 20, n. 3, p. 172, doi. 10.4316/fens.2021.019

By:

MEDVID, Iryna;
SHYDLOVSKA, Olena;
ISHCHENKO, Tetiana

Publication type:

Article

SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER.

Published in:

Food & Environment Safety, 2021, v. 20, n. 1, p. 5

By:

BORUK, Sergiy;
WINKLER, Igor

Publication type:

Article

DEVELOPMENT OF COMPLEX ACIDIFIERS AND ANALYSIS OF IMPACT ON BIOCHEMICAL PROCESSES IN DOUGH.

Published in:

Food & Environment Safety, 2016, v. 15, n. 1, p. 67

By:

SILCHUK, Tetyana;
ZUYKO, Vira

Publication type:

Article

STUDY ON FLOUR QUALITY ASSESSMENT DESIGNED TO OBTAIN BISCUITS.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 218

By:

DABIJA, Adriana;
PĂAIUSŞ, Anca Magda

Publication type:

Article

THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH.

Published in:

Food & Environment Safety, 2015, v. 14, n. 2, p. 206

By:

ARPUL, Oksana;
SYLCHUK, Tetiana;
KULINICH, Vira;
USATIUK, Olena

Publication type:

Article

SCREENING OF LACTIC ACID BACTERIA AS POTENTIAL STARTER FOR THE PRODUCTION OF ATTIÉKÉ, A FERMENTED CASSAVA FOOD.

Published in:

Food & Environment Safety, 2015, v. 14, n. 1, p. 21

By:

KRABI, Regina Ekoua;
ASSAMOI, Antoine Allah;
EHON, Fafadzi Ayawovi;
NIAMKE, Sébastien Lamine

Publication type:

Article

THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH.

Published in:

Food & Environment Safety, 2015, v. 14, n. 1, p. 1

By:

ARPUL, Oksana;
SYLCHUK, Tetiana;
KULINICH, Vira;
USATIUK, Olena

Publication type:

Article

EFFECT OF FLOUR MADE FROM WAXY WHEAT ON THE STRUCTURAL- MECHANICAL PROPERTIES OF DOUGH FOR HARDTACKS WITHOUT SUGAR.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 95, n. 11, p. 63, doi. 10.15587/1729-4061.2018.143053

By:

Iorgachova, K.;
Makarova, O.;
Khvostenko, K.

Publication type:

Article

STUDY OF MICROELEMENT DISTRIBUTION UNIFORMITY IN A BULK OF DOUGH ENRICHED WITH DIETARY SUPPLEMENTS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 94, n. 11, p. 42, doi. 10.15587/1729-4061.2018.140134

By:

Golovko, T.;
Pogozhikh, M.;
Golovko, N.;
Pak, A.;
Bakirov, M.

Publication type:

Article

EXAMINING A POSSIBILITY OF USING PURPLE AMARANTH IN THE TECHNOLOGY FOR PRODUCTS MADE OF YEAST DOUGH.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 92, n. 11, p. 57, doi. 10.15587/1729-4061.2018.127173

By:

Simakovа, O.;
Korenets, Yu.;
Yudina, T.;
Nazarenko, I.;
Goriainova, Iu.

Publication type:

Article

Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 372, doi. 10.1111/1471-0307.12358

By:

Silva, Eric Keven;
Toledo Hijo, Ariel Antonio C;
Costa, Joyce Maria G;
Marques, Gerson R;
Pereira, Joelma;
Borges, Soraia V

Publication type:

Article

History and Domestication of Saccharomyces cerevisiae in Bread Baking.

Published in:

Frontiers in Genetics, 2020, v. 11, p. N.PAG, doi. 10.3389/fgene.2020.584718

By:

Lahue, Caitlin;
Madden, Anne A.;
Dunn, Robert R.;
Smukowski Heil, Caiti

Publication type:

Article