Drying-Induced Stresses in Macaroni Dough.
- Published in:
- Drying Technology, 2006, v. 24, n. 9, p. 1093, doi. 10.1080/07373930600778171
- By:
- Publication type:
- Article
Works matching DE "DOUGH testing"
Results: 42
1
2
Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum dough.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 6, p. 639, doi. 10.1111/j.1365-2621.2005.01124.x
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- Publication type:
- Article
3
Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 1, p. 11, doi. 10.1111/j.1365-2621.2004.00741.x
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- Publication type:
- Article
4
FERMENTED DOUGH CHARACTERISTICS OF WHEAT-BARLEY-HEMP COMPOSITES. COMPARISON OF TWO DOSAGES OF BARLEY AND HEMP WHOLEMEAL/FLOUR.
- Published in:
- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2016, v. 64, n. 3, p. 803, doi. 10.11118/actaun201664030803
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- Publication type:
- Article
5
Ferulic acid and its position among the phenolic compounds of wheat.
- Published in:
- 2006
- By:
- Publication type:
- journal article
6
Modified Dough Preparation for Alveograph Analysis with Limited Flour Sample Size.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 6, p. 565, doi. 10.1094/CCHEM-09-14-0197-N
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- Publication type:
- Article
7
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
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- Publication type:
- Article
8
Effect of High-Molecular-Weight Glutenin Subunit Allelic Composition on Wheat Flour Tortilla Quality.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 3, p. 155, doi. 10.1094/CCHEM-12-11-0152
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- Publication type:
- Article
9
Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 6, p. 596, doi. 10.1094/CCHEM-07-11-0082
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- Publication type:
- Article
10
Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the Method.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 1, p. 25, doi. 10.1094/CCHEM-10-10-0152
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- Publication type:
- Article
11
Chemical, rheological and bread characteristics of wheat flour influenced by different forms of chia (Salvia hispanica L.).
- Published in:
- Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 12, p. 872, doi. 10.9755/ejfa.2015-04-073
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- Publication type:
- Article
12
Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 7, p. 607, doi. 10.1177/1082013218779323
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- Publication type:
- Article
13
The Relationship of Freeze Tolerance with Intracellular Compounds in Baker's Yeasts.
- Published in:
- Applied Biochemistry & Biotechnology, 2014, v. 172, n. 6, p. 3042, doi. 10.1007/s12010-014-0744-2
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- Publication type:
- Article
14
THE EFFECT OF WATER HARDNESS ON RHEOLOGICAL BEHAVIOR OF DOUGH.
- Published in:
- Journal of Engineering Studies & Research, 2015, v. 21, n. 1, p. 99
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- Publication type:
- Article
15
Dough rheology and bread quality of supplemented flours Reologia de la masa y calidad del pan de harinas suplementadas.
- Published in:
- CyTA: Journal of Food, 2011, v. 9, n. 3, p. 180, doi. 10.1080/19476337.2010.504885
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- Publication type:
- Article
16
Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behavior Efectos de la adicion de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis
- Published in:
- CyTA: Journal of Food, 2011, v. 9, n. 3, p. 200, doi. 10.1080/19476337.2010.512395
- By:
- Publication type:
- Article
17
The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol.
- Published in:
- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 603, doi. 10.1007/s11947-016-1845-4
- By:
- Publication type:
- Article
18
Influence of Different Carob Fruit Flours ( Ceratonia siliqua L.) on Wheat Dough Performance and Bread Quality.
- Published in:
- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1561, doi. 10.1007/s11947-015-1527-7
- By:
- Publication type:
- Article
19
Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3113, doi. 10.1007/s11947-012-0982-7
- By:
- Publication type:
- Article
20
SIMULATION OF COMPONENTS MIXING IN ORDER TO DETERMINE RATIONAL PARAMETERS OF WORKING BODIES.
- Published in:
- Advances in Science & Technology Research Journal, 2016, v. 10, n. 31, p. 130, doi. 10.12913/22998624/64068
- By:
- Publication type:
- Article
21
RHEOLOGICAL BEHAVIOR OF DOUGH WITH ADDED POTATO (VARIETIES LAURA AND IMPALA) IN PRESENCE OF NaCl AND Saccharomyces cerevisiae.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2011, v. 15, n. 1, p. 17
- By:
- Publication type:
- Article
22
Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough.
- Published in:
- BMC Microbiology, 2015, v. 15, p. 1, doi. 10.1186/s12866-015-0602-6
- By:
- Publication type:
- Article
23
Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil.
- Published in:
- Journal of Culinary Science & Technology, 2016, v. 14, n. 4, p. 318, doi. 10.1080/15428052.2016.1138916
- By:
- Publication type:
- Article
24
IMPROVEMENT OF WHEAT FLOUR DOUGH RHEOLOGY BY ?LPHA -AMYLASE AND PROTEASE COMBINATION.
- Published in:
- Food & Environment Safety, 2014, v. 13, n. 4, p. 309
- By:
- Publication type:
- Article
25
Low‐molecular‐weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 6, p. 2156, doi. 10.1002/jsfa.8700
- By:
- Publication type:
- Article
26
Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2366, doi. 10.1002/jsfa.8048
- By:
- Publication type:
- Article
27
Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 4, p. 1235, doi. 10.1002/jsfa.7855
- By:
- Publication type:
- Article
28
The effects of commercial fibres on frozen bread dough.
- Published in:
- Journal of the Serbian Chemical Society, 2010, v. 75, n. 2, p. 195, doi. 10.2298/JSC1002195F
- By:
- Publication type:
- Article
29
The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 5, p. 423, doi. 10.1111/jtxs.12176
- By:
- Publication type:
- Article
30
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:
- Publication type:
- Article
31
THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER.
- Published in:
- Journal of Texture Studies, 2006, v. 37, n. 4, p. 383, doi. 10.1111/j.1745-4603.2006.00058.x
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- Publication type:
- Article
32
Making dough in the Iron Age.
- Published in:
- Archaeology Ireland, 2016, v. 30, n. 3, p. 50
- Publication type:
- Article
33
Performance of industrial dough mixers and its effects on noodle quality.
- Published in:
- International Journal of Agricultural & Biological Engineering, 2016, v. 9, n. 1, p. 125, doi. 10.3965/j.ijabe.20160901.1448
- By:
- Publication type:
- Article
34
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:
- Publication type:
- Article
35
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:
- Publication type:
- Article
36
The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread.
- Published in:
- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 107, doi. 10.17508/CJFST.2016.8.2.10
- By:
- Publication type:
- Article
37
Ekmeklik Buğday Unlarında Alveograf, Farinograf ve Miksografta Ölçülen Reolojik Özellikler Arasındaki İlişkinin Belirlenmesi.
- Published in:
- Journal of the Faculty of Agriculture / Ziraat Fakültesi Dergisi, 2012, v. 7, n. 1, p. 74
- By:
- Publication type:
- Article
38
Results of an international ring test for the determination of water absorption capacity and physical properties of wheat dough using the Haubelt Flourgraph E 6 (ICC standard no. 179).
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 2, p. 193, doi. 10.3920/QAS2013.0288
- By:
- Publication type:
- Article
39
Thermomechanical changes during reheating pizza shells as related to heating method.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 990, doi. 10.1111/j.1365-2621.1996.tb10918.x
- By:
- Publication type:
- Article
40
Leavened dough pH determination by an improved method.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1994.tb08196.x
- By:
- Publication type:
- Article
41
Uniaxial extensional viscosity during extrusion cooking from entrance pressure drop method.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 221, doi. 10.1111/j.1365-2621.1994.tb06935.x
- By:
- Publication type:
- Article
42
Amino acid profiles of fermenting wheat sour doughs.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1324, doi. 10.1111/j.1365-2621.1993.tb06175.x
- By:
- Publication type:
- Article