Works about DOUGH

Results: 1329

Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.

Published in:

Plant Foods for Human Nutrition, 2025, v. 80, n. 3, p. 1, doi. 10.1007/s11130-025-01363-2

By:

González-Victoriano, Lizbeth;
Santamaría-Gómez, Juan Manuel;
Hernández-Varela, Josué David;
Soto Simental, Sergio;
Arredondo Tamayo, Benjamin;
Chanona-Pérez, José Jorge;
Güemes Vera, Norma

Publication type:

Article

DETERMINING THE INFLUENCE OF DRUM MIXER PARAMETERS ON THE CHANGE IN DOUGH COMPONENTS CONCENTRATION AT THE INITIAL MIXING STAGE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2025, v. 2, n. 11(134), p. 6, doi. 10.15587/1729-4061.2025.327160

By:

Stadnyk, Igor;
Piddubnyi, Volodymyr;
Kolomiiets, Olena;
Chahaida, Andrii;
Kravets, Oleh;
Fedoriv, Viktor;
OlenaIeremeieva;
Mihailik, Vitalii;
Kravcheniuk, Rostyslav;
Radchenko, Iurii

Publication type:

Article

河南传统酸面团中酵母菌的筛选鉴定及其发酵性能的研究.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 139, doi. 10.11882/j.issn.0254-5071.2025.04.020

By:

李斌;
杜帆帆;
袁嘉璐;
黄维鹏;
杨孝祖;
李越

Publication type:

Article

Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars.

Published in:

Euphytica, 2011, v. 180, n. 2, p. 235, doi. 10.1007/s10681-011-0385-2

By:

Chul Soo Park;
Chon-Sik Kang;
Ji-Ung Jeung;
Sun-Hee Woo

Publication type:

Article

Effects of the 6VS.6AL translocation on agronomic traits and dough properties of wheat.

Published in:

Euphytica, 2007, v. 155, n. 3, p. 305, doi. 10.1007/s10681-006-9332-z

By:

Li, Guiping;
Chen, Peidu;
Zhang, Shouzhong;
Wang, Xiue;
He, Zhonghu;
Zhang, Yan;
Zhao, He;
Huang, Huiyao;
Zhou, Xiangchun

Publication type:

Article

Relationship between common wheat ( Triticum aestivum L.) gluten proteins and dough rheological properties.

Published in:

Euphytica, 2005, v. 143, n. 1/2, p. 169, doi. 10.1007/s10681-005-3157-z

By:

Peña, Elpidio;
Bernardo, Angeles;
Soler, Consuelo;
Jouve, Nicolás

Publication type:

Article

Genetical analysis of contribution of low-molecular-weight glutenin subunits to dough strength in common wheat (Triticum aestivumL.).

Published in:

Euphytica, 2005, v. 141, n. 1/2, p. 157, doi. 10.1007/s10681-005-6714-6

By:

Tanaka, Hiroyuki;
Shimizu, Rie;
Tsujimoto, Hisashi

Publication type:

Article

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1347, doi. 10.1007/s00217-019-03253-9

By:

Vidaurre-Ruiz, Julio;
Matheus-Diaz, Shessira;
Salas-Valerio, Francisco;
Barraza-Jauregui, Gabriela;
Schoenlechner, Regine;
Repo-Carrasco-Valencia, Ritva

Publication type:

Article

Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters.

Published in:

European Food Research & Technology, 2019, v. 245, n. 1, p. 213, doi. 10.1007/s00217-018-3154-9

By:

Horstmann, S. W.;
Atzler, J. J.;
Heitmann, M.;
Zannini, E.;
Arendt, E. K.

Publication type:

Article

Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product.

Published in:

European Food Research & Technology, 2018, v. 244, n. 9, p. 1595, doi. 10.1007/s00217-018-3072-x

By:

Romano, Annalisa;
Masi, Paolo;
Bracciale, Annachiara;
Aiello, Alessandra;
Nicolai, Maria Adalgisa;
Ferranti, Pasquale

Publication type:

Article

Effect of brown seaweed powder on physical and textural properties of wheat bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 1, doi. 10.1007/s00217-017-2929-8

By:

Arufe, S.;
Della Valle, G.;
Chiron, H.;
Chenlo, F.;
Sineiro, J.;
Moreira, R.

Publication type:

Article

Effect of tef [ Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume.

Published in:

European Food Research & Technology, 2015, v. 241, n. 4, p. 469, doi. 10.1007/s00217-015-2476-0

By:

Abebe, Workineh;
Ronda, Felicidad;
Villanueva, Marina;
Collar, Concha

Publication type:

Article

Acidification of protein-enriched rice starch doughs: effects on breadmaking.

Published in:

European Food Research & Technology, 2015, v. 240, n. 4, p. 783, doi. 10.1007/s00217-014-2384-8

By:

Villanueva, Marina;
Mauro, Raúl;
Collar, Concha;
Ronda, Felicidad

Publication type:

Article

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:

Zettel, V.;
Krämer, A.;
Hecker, F.;
Hitzmann, B.

Publication type:

Article

Temperature-induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 333, doi. 10.1007/s00217-013-2117-4

By:

Marti, Alessandra;
D'Egidio, Maria;
Dreisoerner, Jens;
Seetharaman, Koushik;
Pagani, Maria

Publication type:

Article

Changes in glyoxal and methylglyoxal content in the fried dough twist during frying and storage.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 323, doi. 10.1007/s00217-013-2110-y

By:

Liu, Huicui;
Li, Juxiu

Publication type:

Article

Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)

Published in:

European Food Research & Technology, 2013, v. 237, n. 6, p. 865, doi. 10.1007/s00217-013-2067-x

By:

Iglesias-Puig, Esther;
Haros, Monika

Publication type:

Article

Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough.

Published in:

European Food Research & Technology, 2013, v. 237, n. 1, p. 1, doi. 10.1007/s00217-013-1976-z

By:

Kukurová, Kristína;
Ciesarová, Zuzana;
Mogol, Burçe;
Açar, Özge;
Gökmen, Vural

Publication type:

Article

Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR.

Published in:

European Food Research & Technology, 2011, v. 233, n. 4, p. 617, doi. 10.1007/s00217-011-1537-2

By:

Wieschebrock, Melanie;
Seitter, Marion;
Hertel, Christian

Publication type:

Article

Prediction of wheat quality parameters using near-infrared spectroscopy and artificial neural networks.

Published in:

European Food Research & Technology, 2011, v. 233, n. 2, p. 267, doi. 10.1007/s00217-011-1515-8

By:

Mutlu, Ayse;
Boyaci, Ismail;
Genis, Huseyin;
Ozturk, Rahime;
Basaran-Akgul, Nese;
Sanal, Turgay;
Evlice, Asuman

Publication type:

Article

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:

Fois, Simonetta;
Sanna, Manuela;
Stara, Giuseppe;
Roggio, Tonina;
Catzeddu, Pasquale

Publication type:

Article

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread.

Published in:

European Food Research & Technology, 2011, v. 232, n. 3, p. 405, doi. 10.1007/s00217-010-1409-1

By:

Hager, Anna-Sophie;
Ryan, Liam;
Schwab, Clarissa;
Gänzle, Michael;
O'Doherty, John;
Arendt, Elke

Publication type:

Article

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 535, doi. 10.1007/s00217-010-1310-y

By:

Rosell, Cristina M.;
Santos, Eva;
Collar, Concha

Publication type:

Article

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 441, doi. 10.1007/s00217-010-1297-4

By:

Sullivan, Paul;
O'Flaherty, John;
Brunton, Nigel;
Arendt, Elke;
Gallagher, Eimear

Publication type:

Article

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

By:

Fadda, Costantino;
Angioloni, Alessandro;
Piga, Antonio;
Collar, Concha

Publication type:

Article

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 119, doi. 10.1007/s00217-009-1146-5

By:

Martinez-Villaluenga, Cristina;
Horszwald, Anna;
Frias, Juana;
Piskula, Mariusz;
Vidal-Valverde, Concepcion;
Zieliński, Henryk

Publication type:

Article

Novel materials and surface investigations for optimizing dough carrier interactions.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 183, doi. 10.1007/s00217-009-1053-9

By:

Beck, M.;
Jekle, M.;
Hofmann, S.;
Becker, T.

Publication type:

Article

Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 291, doi. 10.1007/s00217-008-0934-7

By:

Kaditzky, Susanne;
Vogel, Rudi F.

Publication type:

Article

A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentation.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 151, doi. 10.1007/s00217-007-0704-y

By:

Behic Mert

Publication type:

Article

Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 365

By:

Alok Srivastava;
M. Sudha;
V. Baskaran;
K. Leelavathi

Publication type:

Article

The effects of low mixing temperature on dough rheology and bread properties.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 138

By:

Ayberk Basaran;
Duygu Gocmen

Publication type:

Article

Identification of benzalkonium chloride in food additives and its inefficacy against bacteria in minced meat and raw sausage batters.

Published in:

European Food Research & Technology, 2003, v. 216, n. 5, p. 402

By:

Lothar Krckel;
Wolfgang Jira;
Dieter Wild

Publication type:

Article

Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough.

Published in:

European Food Research & Technology, 2003, v. 216, n. 2, p. 122

By:

Colin G. Hamlet;
Peter A. Sadd;
David A. Gray

Publication type:

Article

Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 46

By:

Jadwiga Sadowska;
Wioletta Blaszczak;
Jzef Fornal;
Concepcion Vidal-Valverde;
Juana Frias

Publication type:

Article

Effect of dietary fibre on dough rheology and bread quality.

Published in:

European Food Research & Technology, 2003, v. 216, n. 1, p. 51

By:

Manuel Gmez;
Felicidad Ronda;
Carlos A. Blanco;
Pedro A. Caballero;
Arancha Apestegua

Publication type:

Article

Molecular characterisation of the low-molecular weight glutenin subunit genes of tall wheatgrass and functional properties of one clone Ee34.

Published in:

Amino Acids, 2010, v. 38, n. 4, p. 991, doi. 10.1007/s00726-009-0307-y

By:

Fanguo Chen;
Shuwei Liu;
Feng Zhao;
Chunhui Xu;
Guangmin Xia

Publication type:

Article

Preparing Sponge Dough for Making Bread Using Wheat Flour Cultured in 5% Saline.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 206, doi. 10.3390/fermentation11040206

By:

Ohisa, Naganori;
Endo, Kazuto;
Komoda, Toshikazu

Publication type:

Article

Sourdough Fermentation of Oat and Barley Flour with Bran and Its Application in Flatbread Made with No-Time and Dough Retardation Methods.

Published in:

Fermentation (Basel), 2024, v. 10, n. 3, p. 174, doi. 10.3390/fermentation10030174

By:

Grgić, Tomislava;
Drakula, Saša;
Voučko, Bojana;
Čukelj Mustač, Nikolina;
Novotni, Dubravka

Publication type:

Article

The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 271, doi. 10.3390/fermentation9030271

By:

Ran, Junjian;
Zhang, Bo;
Su, Yiwei;
Deng, Yanwen;
Li, Yongchao;
Liang, Xinhong;
Sun, Junliang

Publication type:

Article

The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 263, doi. 10.3390/fermentation9030263

By:

Kalinina, Irina;
Fatkullin, Rinat;
Naumenko, Natalya;
Popova, Natalia;
Stepanova, Darya

Publication type:

Article

Enhancing Docosahexaenoic Acid Production of Isochrysis galbana from Starch-Rich Food Processing Byproducts.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 158, doi. 10.3390/fermentation9020158

By:

Ge, Fengru;
Song, Kunyan;
Yang, Zixiang;
Li, Jinmeng;
Yan, Feng;
Zhang, Mengyan;
Huang, Binbin;
Fu, Guiming;
Zheng, Hongli

Publication type:

Article

Effect of Adding of Moringa and Turmeric as Nutritive Food Colorants on Chemical, Physical and Rheological Properties of Pan Bread.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 9, p. 225, doi. 10.21608/jfds.2021.201815

By:

El-Refai, A. A.;
El-Gammal, Rania E.;
Motawea, El-Zahraa M.;
Ali, A.

Publication type:

Article

Analyses of dietary fibre contents, antioxidant composition, functional and pasting properties of plantain and Moringa oleifera composite flour blends.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1278871

By:

Badejo, Adebanjo A.;
Osunlakin, Adeboye P.;
Famakinwa, Ademola;
Idowu, Atinuke O.;
Fagbemi, Tayo N.;
Yildiz, Fatih

Publication type:

Article

Economic advantage of sorghum harvest at soft dough grain stage to prevent bird damage.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1259141

By:

Mutisya, Daniel L.;
Karanja, David R.;
Kisilu, Rachael K.;
Yildiz, Fatih

Publication type:

Article

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1178693

By:

Öksüz, Tuğba;
Karakaş, Barçın;
Yildiz, Fatih

Publication type:

Article

Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2015.1136017

By:

Ochoa-Martínez, Luz Araceli;
Castillo-Vázquez, Karla;
Figueroa-Cárdenas, Juan de Dios;
Morales-Castro, Juliana;
Gallegos-Infante, José Alberto;
Yildiz, Fatih

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