Works matching DE "EXTENSIGRAPHS"

Results: 33

Native and Succinylated Sunflower Proteins Use in Bread Baking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 992, doi. 10.1111/j.1365-2621.1991.tb14624.x

By:

YUE, P.;
HETTIARACHCHY, N.;
D'APPOLONIA, B. L.

Publication type:

Article

A new sight on the Extensograph-E functionality.

Published in:

Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 2, p. 102, doi. 10.23789/1869-2303-2023-2-102

By:

Švec, Ivan;
Sluková, Marcela;
Skřivan, Pavel;
Klitschová, Blanka

Publication type:

Article

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:

Patel, Milan J.;
Chakrabarti-Bell, Sumana

Publication type:

Article

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:

Patel, Milan J.;
Chakrabarti-Bell, Sumana

Publication type:

Article

Rheological characteristics of dough from wheat-defatted flaxseed composite flours.

Published in:

Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 299

By:

Istrate, Ana-Maria;
Gontariu, Ioan;
Stroe, Silviu-Gabriel;
Codină, Georgiana Gabriela

Publication type:

Article

Effects of Salep and Tragacanth Hydrocolloids on dough rheological properties and Barbari Bread Quality.

Published in:

Journal of Food Science & Technology (2008-8787), 2016, v. 12, n. 50, p. 22

By:

Gharaie, Z.;
Azizi, M. H.;
Barzegar, M.;
Aghagholizade, R.

Publication type:

Article

Buğdayların Sitophilus granarius L. ile Bulaştırılmasının Unların Reolojik Özelliklerine Etkisi.

Published in:

Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 40

By:

Keskin, Şule;
Özkaya, Hazım

Publication type:

Article

EFFECTS OF CORN MEAL, VITAL WHEAT GLUTEN, HIGH AMYLOSE STARCH AND EXTRUSION PARAMETERS ON TECHNOLOGICAL PROPERTIES OF WHEAT-BASED EXTRUDED BREADING.

Published in:

Journal of Food Quality, 2006, v. 29, n. 3, p. 229, doi. 10.1111/j.1745-4557.2006.00070.x

By:

Acioli-Moura, Ricardo;
Yoon Kil Chang

Publication type:

Article

USE OF FLOUR-GRAPHICS TECHNIQUE IN THE COMPATIBILITY PARAMETER EXTENSOGRAPH BRABENDER AND FLOURGRAPH E7.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 5, n. 3, p. 277, doi. 10.15414/jmbfs.2015/16.5.3.277-281

By:

Iancu, Maria Lidia;
Ognean, Mihai

Publication type:

Article

EVALUATION OF RHEOLOGICAL PROPERTIES OF FLOUR AND POTATO PULP BLENDS USING BRABENDER FARINOGRAPH AND E6 HAUBELT FLOURGRAPH.

Published in:

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

By:

IANCU, MARIA LIDIA;
OGNEAN, MIHAI;
DANCIU, IOAN;
HAUBELT, GÜNTER

Publication type:

Article

BREADMAKING CHARACTERISTICS OF DOUGH WITH EXTRUDED CORN.

Published in:

Chemical Industry & Chemical Engineering Quarterly, 2009, v. 15, n. 1, p. 21, doi. 10.2298/CICEQ0901021F

By:

Filipović, Nada;
Šoronja^Simović, Dragana;
Filipović, Vladimir

Publication type:

Article

PROPERTY ASSESSMENT OF STEAMED BREAD ADDED WITH CELLULASE BY USING FUZZY MATHEMATICAL MODEL.

Published in:

Journal of Texture Studies, 2015, v. 46, n. 6, p. 420, doi. 10.1111/jtxs.12141

By:

Lu, Qian;
He, Yaqiang;
Liu, Xiufang

Publication type:

Article

PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 4, p. 326, doi. 10.1111/j.1745-4603.2011.00342.x

By:

ABBASI, HAJAR;
ARDABILI, SEYYED MAHDI SEYEDAIN;
EMAM-DJOMEH, ZAHRA;
MOHAMMADIFAR, MOHAMMAD AMIN;
ZEKRI, MARYAM;
AGHAGHOLIZADEH, ROYA

Publication type:

Article

INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD.

Published in:

Journal of Texture Studies, 2010, v. 41, n. 2, p. 208, doi. 10.1111/j.1745-4603.2010.00222.x

By:

INDRANI, D.;
RAJIV, JYOTSNA;
RAO, G. VENKATESWARA

Publication type:

Article

STUDY OF RHEOLOGICAL AND SENSORY PROPERTIES OF SOFT WHEAT (TRITICUM AESTIVUM) AND GERMINATED PRODUCTS.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 2, p. 2291

By:

Fadel, Fatima Ali;
Al - Mudhafar, Adnan Wahhab Habeeb

Publication type:

Article

STUDY OF RHEOLOGICAL AND SENSORY PROPERTIES OF SOFT WHEAT (TRITICUM AESTIVUM) AND GERMINATED PRODUCTS.

Published in:

Plant Archives (09725210), 2020, v. 20, n. 1, p. 2291

By:

Fadel, Fatima Ali;
Habeeb Al-Mudhafar, Adnan Wahhab

Publication type:

Article

Effects of Solvent Retention Capacities, Pentosan Content, and Dough Rheological Properties on Sugar Snap Cookie Quality in Chinese Soft Wheat Genotypes.

Published in:

Crop Science, 2007, v. 47, n. 2, p. 656, doi. 10.2135/cropsci2006.05.0357

By:

Qijun Zhang;
Yong Zhang;
Yan Zhang;
Zhonghu He;
Peña, Roberto J.

Publication type:

Article

METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS.

Published in:

Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 52, doi. 10.15673/fst.v12i4.1182

By:

Lebedenko, T.;
Korkach, H.;
Kozhevnikova, V.;
Novichkova, T.

Publication type:

Article

Low Viscosity Starch Sodium Octenylsuccinate as Wall Material for Encapsulation of Lemon Oil.

Published in:

Natural Product Research & Development, 2007, v. 19, n. 1, p. 138

By:

Huang Qiang;
Luo Fa-xing;
Li Lin;
Yang Yuan-e

Publication type:

Article

Effect of some essential oils on rheological properties of wheat flour dough.

Published in:

International Journal of Food Sciences & Nutrition, 2009, v. 60, n. 2, p. 176, doi. 10.1080/09637480701635555

By:

Özcan, Mehmet Musa

Publication type:

Article

Rheological properties of wheat flour with different extraction rate.

Published in:

International Food Research Journal, 2016, v. 23, n. 3, p. 1056

By:

Moradi, V.;
Khaneghah, A. Mousavi;
Fallah, A.;
Akbarirad, H.

Publication type:

Article

INFLUENCE OF α-AMYLASE AND ASCORBIC ACID COMBINATION ON EXTENSOGRAPH OF WEAK WHEAT FLOUR DOUGH AND SENSORY PROPERTIES OF PAN BREAD.

Published in:

Arab Universities Journal of Agricultural Sciences, 2018, v. 26, n. 2, p. 581, doi. 10.21608/ajs.2018.15964

By:

Shebl, M. S. M.;
Kishk, Y. F. M.;
Abd El-Fatah, A. A.;
Yousif, E. I.

Publication type:

Article

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 1, p. 226, doi. 10.1007/s11947-009-0277-9

By:

López-Guel, Emigdio;
Lozano-Bautista, Flora;
Mora-Escobedo, Rosalva;
Farrera-Rebollo, Reynold;
Chanona-Pérez, Jorge;
Gutiérrez-López, Gustavo;
Calderón-Domínguez, Georgina

Publication type:

Article

Influence of Some Enzymes Addition on the Rheological Characteristics for Balady Bread Prepared By Sakha 94 Wheat Flour.

Published in:

Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 3, p. 715, doi. 10.21608/assjm.2019.98133

By:

Youssef, Walid M.;
Khalaf, Hassan H. A.;
Sharoba, Ashraf M.

Publication type:

Article

Rheological and Chemical Characteristics of Some Egyptian and Yemeni Wheat Verities.

Published in:

Annals of Agricultural Science Moshtohor, 2019, v. 57, n. 2, p. 375, doi. 10.21608/assjm.2019.44296

By:

A-Mahturi, ALI M. l;
Sharoba, A. M.;
El-Desouky, A. I.;
Mahmoud, M. H. M.

Publication type:

Article

Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour.

Published in:

Quality Assurance & Safety of Crops & Foods, 2017, v. 9, n. 1, p. 47, doi. 10.3920/QAS2016.0874

By:

Dizlek, H.;
Özer, M. S.

Publication type:

Article

Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 569, doi. 10.3920/QAS2014.0474

By:

Mahmood, K.;
Alamri, M. S.;
Mohamed, A. A.;
Hussain, S.;
Qasem, A. A. Abdu

Publication type:

Article

Improved quality characteristics of Sangak bread by response surface optimisation of farinograph and extensograph traits of doughs formulated with fenugreek gum.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 4, p. 413, doi. 10.3920/QAS2013.0389

By:

Rahnama, F.;
Milani, J. Mohammadzadeh;
Ardabili, A. Gohari

Publication type:

Article

The Brabender® '3-Phase-System' indispensable for quality control, research and development.

Published in:

Quality Assurance & Safety of Crops & Foods, 2012, v. 4, n. 3, p. 154, doi. 10.1111/j.1757-837X.2012.00165.x

By:

Löns, M.

Publication type:

Article

INFLUENCE OF BUCKWHEAT FLOUR ON THE DOUGH RHEOLOGY AND SENSORY PROPERTIES OF WHEAT BREAD.

Published in:

Technologica Acta, 2011, v. 4, n. 1, p. 33

By:

Selimović, Amel;
Miličević, Dijana;
Oručević, Sanja;
Ačkar, Đurđica;
Babić, Jurislav

Publication type:

Article

ESTIMATING TECHNOLOGICAL QUALITY IN WHEAT BY HAGBERG FALLING NUMBER AND AMYLOGRAPH PEAK VISCOSITY.

Published in:

Zbornik Radova - A Periodical of Scientific Research on Field & Vegetable Crops, 2008, v. 45, n. 2, p. 21

By:

Đurić, Veselinka;
Mladenov, Novica;
Hristov, Nikola;
Kondić-Špika, Ankica;
Racć, Marija

Publication type:

Article

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.

Published in:

European Journal of Plant Pathology, 2018, v. 151, n. 1, p. 21, doi. 10.1007/s10658-017-1348-9

By:

Ács, K.;
Lehoczki-Krsjak, S.;
Varga, M.;
Kótai, C.;
Ács, E.;
Salgó, A.;
Mesterházy, Á.

Publication type:

Article

FARKLI TİP UNLARA OZON UYGULAMASININ, UN, HAMUR VE EKMEK KALİTESİ ÜZERİNE ETKİSİ.

Published in:

GIDA: The Journal of Food, 2011, v. 36, n. 4, p. 209

By:

Demir, Mustafa Kürşat;
Elgün, Adem;
Elgün, M. Saini

Publication type:

Article