Works matching DE "EXTENSIGRAPHS"
Results: 33
Buğdayların Sitophilus granarius L. ile Bulaştırılmasının Unların Reolojik Özelliklerine Etkisi.
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- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 40
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- Article
ESTIMATING TECHNOLOGICAL QUALITY IN WHEAT BY HAGBERG FALLING NUMBER AND AMYLOGRAPH PEAK VISCOSITY.
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- Zbornik Radova - A Periodical of Scientific Research on Field & Vegetable Crops, 2008, v. 45, n. 2, p. 21
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- Article
Influence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour.
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- Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 3, p. 715, doi. 10.21608/assjm.2019.98133
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Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities.
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- Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 2, p. 375, doi. 10.21608/assjm.2019.44296
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- Article
USE OF FLOUR-GRAPHICS TECHNIQUE IN THE COMPATIBILITY PARAMETER EXTENSOGRAPH BRABENDER AND FLOURGRAPH E7.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 5, n. 3, p. 277, doi. 10.15414/jmbfs.2015/16.5.3.277-281
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METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 52, doi. 10.15673/fst.v12i4.1182
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INFLUENCE OF BUCKWHEAT FLOUR ON THE DOUGH RHEOLOGY AND SENSORY PROPERTIES OF WHEAT BREAD.
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- Technologica Acta, 2011, v. 4, n. 1, p. 33
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- Article
FARKLI TİP UNLARA OZON UYGULAMASININ, UN, HAMUR VE EKMEK KALİTESİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2011, v. 36, n. 4, p. 209
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Rheological properties of wheat flour with different extraction rate.
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- International Food Research Journal, 2016, v. 23, n. 3, p. 1056
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BREADMAKING CHARACTERISTICS OF DOUGH WITH EXTRUDED CORN.
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- Chemical Industry & Chemical Engineering Quarterly, 2009, v. 15, n. 1, p. 21, doi. 10.2298/CICEQ0901021F
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INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD.
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- Arab Universities Journal of Agricultural Sciences, 2018, v. 26, n. 2, p. 581, doi. 10.21608/ajs.2018.15964
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Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality.
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- Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 226, doi. 10.1007/s11947-009-0277-9
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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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EFFECTS OF CORN MEAL, VITAL WHEAT GLUTEN, HIGH AMYLOSE STARCH AND EXTRUSION PARAMETERS ON TECHNOLOGICAL PROPERTIES OF WHEAT-BASED EXTRUDED BREADING.
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- Journal of Food Quality, 2006, v. 29, n. 3, p. 229, doi. 10.1111/j.1745-4557.2006.00070.x
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Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour.
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- Quality Assurance & Safety of Crops & Foods, 2017, v. 9, n. 1, p. 47, doi. 10.3920/QAS2016.0874
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Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 569, doi. 10.3920/QAS2014.0474
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- Article
Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 413, doi. 10.3920/QAS2013.0389
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STUDY OF RHEOLOGICAL AND SENSORY PROPERTIES OF SOFT WHEAT (TRITICUM AESTIVUM) AND GERMINATED PRODUCTS.
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- Plant Archives (09725210), 2020, v. 20, n. 2, p. 2291
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STUDY OF RHEOLOGICAL AND SENSORY PROPERTIES OF SOFT WHEAT (TRITICUM AESTIVUM) AND GERMINATED PRODUCTS.
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- Plant Archives (09725210), 2020, v. 20, n. 1, p. 2291
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- Article
A new sight on the Extensograph-E functionality.
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- Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 102, doi. 10.23789/1869-2303-2023-2-102
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- Article
Effect of some essential oils on rheological properties of wheat flour dough.
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- International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 2, p. 176, doi. 10.1080/09637480701635555
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PROPERTY ASSESSMENT OF STEAMED BREAD ADDED WITH CELLULASE BY USING FUZZY MATHEMATICAL MODEL.
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- Journal of Texture Studies, 2015, v. 46, n. 6, p. 420, doi. 10.1111/jtxs.12141
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PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH.
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- Journal of Texture Studies, 2012, v. 43, n. 4, p. 326, doi. 10.1111/j.1745-4603.2011.00342.x
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INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD.
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- Journal of Texture Studies, 2010, v. 41, n. 2, p. 208, doi. 10.1111/j.1745-4603.2010.00222.x
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Reduction of deoxynivalenol (DON) contamination by improved fungicide use in wheat. Part 3. Reduction of Fusarium head blight and influence on quality traits in cultivars with different resistance levels.
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- European Journal of Plant Pathology, 2018, v. 151, n. 1, p. 21, doi. 10.1007/s10658-017-1348-9
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Rheological characteristics of dough from wheat-defatted flaxseed composite flours.
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- Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 299
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Effects of Solvent Retention Capacities, Pentosan Content, and Dough Rheological Properties on Sugar Snap Cookie Quality in Chinese Soft Wheat Genotypes.
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- Crop Science, 2007, v. 47, n. 2, p. 656, doi. 10.2135/cropsci2006.05.0357
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The Brabender® '3-Phase-System' indispensable for quality control, research and development.
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- Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 154, doi. 10.1111/j.1757-837X.2012.00165.x
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- Article
Low Viscosity Starch Sodium Octenylsuccinate as Wall Material for Encapsulation of Lemon Oil.
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- Natural Product Research & Development, 2007, v. 19, n. 1, p. 138
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Effects of Salep and Tragacanth Hydrocolloids on dough rheological properties and Barbari Bread Quality.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 12, n. 50, p. 22
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Native and Succinylated Sunflower Proteins Use in Bread Baking.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 992, doi. 10.1111/j.1365-2621.1991.tb14624.x
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EVALUATION OF RHEOLOGICAL PROPERTIES OF FLOUR AND POTATO PULP BLENDS USING BRABENDER FARINOGRAPH AND E6 HAUBELT FLOURGRAPH.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2010, v. 34, n. 2, p. 59
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