Works matching DE "FARINOGRAPHS"

Results: 101

Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.

Published in:

Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2

By:

Tsilo, Toi;
Nygard, Gloria;
Khan, Khalil;
Simsek, Senay;
Hareland, Gary;
Chao, Shiaoman;
Anderson, James

Publication type:

Article

Erratum to: Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.

Published in:

2013

By:

Tsilo, Toi;
Nygard, Gloria;
Khan, Khalil;
Simsek, Senay;
Hareland, Gary;
Chao, Shiaoman;
Anderson, James

Publication type:

Correction Notice

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

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour.

Published in:

European Food Research & Technology, 2014, v. 238, n. 5, p. 763, doi. 10.1007/s00217-014-2161-8

By:

Zannini, Emanuele;
Waters, Deborah;
Arendt, Elke

Publication type:

Article

Influence of durum wheat cultivar on the sensory profile and staling rate of Altamura bread.

Published in:

European Food Research & Technology, 2003, v. 218, n. 1, p. 49

By:

Antonio Raffo;
Antonella Pasqualone;
Fiorella Sinesio;
Flavio Paoletti;
Giovanni Quaglia;
Rosanna Simeone

Publication type:

Article

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/7548759

By:

Naumenko, Natalia;
Potoroko, Irina;
Kalinina, Irina;
Fatkullin, Rinat;
Ivanisova, Eva

Publication type:

Article

Applicability of Mixolab test with local wheat flours.

Published in:

International Journal of Food Studies, 2015, v. 4, p. 78, doi. 10.7455/ijfs/4.1.2015.a6

By:

VAZQUEZ, DANIEL;
VEIRA, MARÍA C.

Publication type:

Article

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

THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS.

Published in:

Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2015, v. 15, n. 1, p. 351

By:

POPA, Ciprian Nicolae;
TAMBA-BEREHOIU, Radiana Mariana;
CULEA, Rodica Elena

Publication type:

Article

Determining the Diversity of Bread Wheat Variteties on Yield and Quality Traits at Rainfed and Irrigated Conditions.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2018, v. 32, n. 1, p. 170, doi. 10.15316/SJAFS.2018.81

By:

AYDOĞAN, Seydi;
ŞAHİN, Mehmet;
GÖÇMEN AKÇACIK, Aysun;
DEMİR, Berat;
HAMZAOĞLU, Sümeyra;
TANER, Seyfi

Publication type:

Article

EFFECT OF CHIA AND TEFF SUPPLEMENT ON DIETARY FIBRE CONTENT, NON-FERMENTED DOUGH AND BREAD CHARACTERISTICS FROM WHEAT AND WHEAT-BARLEY FLOURS.

Published in:

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017, v. 65, n. 2, p. 727, doi. 10.11118/actaun201765020727

By:

Švec, Ivan;
Hrušková, Marie

Publication type:

Article

Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 1, p. 1, doi. 10.1515/1556-3758.2347

By:

Majzoobi, Mahsa;
Ostovan, Raheleh;
Farahnaky, Asgar

Publication type:

Article

The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications.

Published in:

Cereal Chemistry, 2015, v. 92, n. 2, p. 154, doi. 10.1094/CCHEM-03-14-0046-R

By:

Pareyt, Bram;
Vanneste, Jacques;
Brijs, Kristof;
Delcour, Jan A.

Publication type:

Article

Effect of Transglutaminase, Citrate Buffer, and Temperature on a Soft Wheat Flour Dough System.

Published in:

Cereal Chemistry, 2014, v. 91, n. 5, p. 460, doi. 10.1094/CCHEM-09-13-0176-R

By:

Bagagli, Marcela P.;
Jazaeri, Sahar;
Bock, Jayne E.;
Seetharaman, Koushik;
Sato, Helia H.

Publication type:

Article

Expression, Purification, and Functional Analysis of Three Low-Molecular-Weight Glutenin Subunits from Wheat Cultivar Cheyenne.

Published in:

Cereal Chemistry, 2014, v. 91, n. 4, p. 378, doi. 10.1094/CCHEM-11-13-0232-R

By:

Shen, Xing;
Chen, Mei‐Rong;
Li, Lin;
Hu, Song‐Qing

Publication type:

Article

Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production.

Published in:

Cereal Chemistry, 2014, v. 91, n. 2, p. 139, doi. 10.1094/CCHEM-05-13-0102-R

By:

Posner, Elieser S.;
Chew‐Guevara, Ana A.;
Mitre‐Dieste, Marcelo;
Perez‐Carrillo, Esther;
Heredia‐Olea, Erick;
Wilson, Jeff D.;
Serna‐Saldivar, Sergio O.

Publication type:

Article

Physical Characteristics of Genetically Altered Wheat Related to Technological Protein Separation.

Published in:

Cereal Chemistry, 2013, v. 90, n. 1, p. 1, doi. 10.1094/CCHEM-10-11-0122

By:

Robertson, George H.;
Blechl, Ann E.;
Hurkman, William J.;
Anderson, Olin D.;
Cao, Trung K.;
Tanaka, Charlene K.;
Gregorski, Kay S.;
Orts, William J.

Publication type:

Article

Comparison of Oil, Shortening, and a Structured Shortening on Wheat Dough Rheology and Starch Pasting Properties.

Published in:

Cereal Chemistry, 2011, v. 88, n. 3, p. 253, doi. 10.1094/CCHEM-03-10-0041

By:

Huschka, Brittany;
Challacombe, Carolyn;
Marangoni, Alejandro G.;
Seetharaman, Koushik

Publication type:

Article

Hypernatremia secondary to homemade play dough ingestion in dogs: a review of 14 cases from 1998 to 2001.

Published in:

Journal of Veterinary Emergency & Critical Care, 2004, v. 14, n. 3, p. 196, doi. 10.1111/j.1534-6935.2004.04027.x

By:

Barr, Julie M.;
Khan, Safdar A.;
McCullough, Sheila M.;
Volmer, Petra A.

Publication type:

Article

Effects of storage strategies on physicochemical properties of stored wheat in Ethiopia.

Published in:

AIMS Agriculture & Food, 2019, v. 4, n. 3, p. 578, doi. 10.3934/agrfood.2019.3.578

By:

Worku, Admasu F.;
Kalsa, Karta K.;
Abera, Merkuz;
Nigus, Habtu G.

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

UTILIZATION OF APPLE POMACE COEXTRUDED WITH CORN GRITS IN SPONGE CAKE CREATION.

Published in:

Food & Feed Research, 2018, v. 45, n. 2, p. 149, doi. 10.5937/FFR1802149T

By:

Torbica, Aleksandra M.;
Tomić, Jelena M.;
Savanović, Danica M.;
Pajin, Biljana S.;
Petrović, Jovana S.;
Lončarević, Ivana S.;
Fišteš, Aleksandar Z.;
Blažek, Karolina A. Mocko

Publication type:

Article

POTENTIAL OF PUMPKIN OIL CAKE PROTEIN ISOLATE IN PRODUCTION OF MILLET BREAD.

Published in:

Food & Feed Research, 2018, v. 45, n. 2, p. 139, doi. 10.5937/FFR1802139T

By:

Tomić, Jelena M.;
Torbica, Aleksandra M.;
Belović, Miona M.;
Popović, Ljiljana M.;
Čakarević, Jelena C.;
Savanović, Danica M.;
Novaković, Aleksandra R.;
Blažek, Karolina A. Mocko

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

Responses of wheat yield, quality and bread-making properties on the sulphur fertilization.

Published in:

Acta Agriculturae Scandinavica: Section B, Soil & Plant Science, 2017, v. 67, n. 5, p. 444, doi. 10.1080/09064710.2017.1293725

By:

Järvan, Malle;
Lukme, Lea;
Adamson, Ando;
Akk, Ann

Publication type:

Article

Yield and bread-making quality of different wheat (Triticum aestivum L.) genotypes grown in Western Turkey.

Published in:

Archives of Agronomy & Soil Science, 2009, v. 55, n. 2, p. 169, doi. 10.1080/03650340802477742

By:

Erekul, Osman;
Kautz, Timo;
Ellmer, Frank;
Turgut, Ismail

Publication type:

Article

Farinographic Studies of Mozzarella Cheese at Optimized Conditions.

Published in:

Pakistan Journal of Zoology, 2013, v. 45, n. 5, p. 1423

By:

Inayat, Saima;
Ayaz, Muhammad;
Naseer Pasha, Talat;
Abdullah, Muhammad;
Waheed, Abdul;
Nadeem, Muhammad

Publication type:

Article

Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics.

Published in:

Journal of Food Quality, 2014, v. 37, n. 2, p. 107, doi. 10.1111/jfq.12079

By:

Bassett, Maria N.;
Pérez-Palacios, Trinidad;
Cipriano, Inês;
Cardoso, Paulo;
Ferreira, Isabel M.P.L.V.O.;
Samman, Norma;
Pinho, Olívia

Publication type:

Article

EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURS.

Published in:

Journal of Food Quality, 2008, v. 31, n. 2, p. 156, doi. 10.1111/j.1745-4557.2008.00195.x

By:

Koyuncu, Özkan;
Giçli, Nermin Bil;
Elgün, Adem;
Kara, Meryem

Publication type:

Article

EFFECTS OF ROSEHIP SEED FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2017, v. 21, p. 330

By:

GÜL, Hülya;
ŞEN, Hicran

Publication type:

Article

EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 7, n. 6, p. 636, doi. 10.15414/jmbfs.2018.7.6.636-640

By:

ur Rehman, Tanzeel;
Sharif, Mian Kamran;
Majeed, Majid;
Hussain, Muhammad Bilal;
Khan, Muhammad Usman;
Rodionova, Natalya S.;
Shariati, Mohammad Ali;
Shevaldova, Tatyana V.

Publication type:

Article

FARINOGRAPHIC EVALUATION OF WHEAT DOUGH ENRICHED WITH INULIN, NAKED BARLEY, MALT AND POTEX ADDITION.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 157, doi. 10.15414/jmbfs.2015.4.special3.157-160

By:

Tokár, Marián;
Bojňanská, Tatiana;
Frančáková, Helena;
Ivanišová, Eva;
Dráb, Štefan;
Mocko, Karolina;
Balková, Hana

Publication type:

Article

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1417, doi. 10.1111/j.1365-2621.2010.02282.x

By:

Komlenić, Daliborka Koceva;
Ugarčić-Hardi, Žaneta;
Jukić, Marko;
Planinić, Mirela;
Bucić-Kojić, Ana;
Strelec, Ivica

Publication type:

Article

The effects of different materials as dough improvers for organic whole wheat bread.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1472, doi. 10.1111/j.1365-2621.2010.02289.x

By:

Boz, Hüseyin;
Karaoğlu, Mehmet Murat;
Kotancilar, Halis Gürbüz;
Gerçekaslan, Kamil Emre

Publication type:

Article

Effect of temperature and consistency on wheat dough performance.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 493, doi. 10.1111/j.1365-2621.2008.01758.x

By:

Rosell, Cristina M.;
Collar, Concha

Publication type:

Article

Cephalaria syriaca addition to wheat flour dough and effect on rheological properties.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, p. 37, doi. 10.1111/j.1365-2621.2006.01272.x

By:

Murat Karaoğlu, Mehmet

Publication type:

Article

Use of pejibaye flour ( Bactris gasipaes Kunth) in the production of food pastas.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 933, doi. 10.1111/j.1365-2621.2005.01145.x

By:

De Oliveira, Maria K. S.;
Martinez-Flores, Hector E.;
De Andrade, Jerusa S.;
Garnica-Romo, Ma G.;
Chang, Yoon K.

Publication type:

Article

BREAD DOUGH RHEOLOGY STUDY BY MONITORING ENERGY PARAMETERS.

Published in:

Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 2, p. 21

By:

CÂRLESCU, Petru Marian

Publication type:

Article

PHYSICO-CHEMICAL, RHEOLOGICAL AND TECHNOLOGICAL CHARACTERIZATION OF SOME MIXTURES OF WHEAT, OAT, BARLEY AND MILLET FLOURS.

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, 2017, v. 41, n. 2, p. 102

By:

TAMBA-BEREHOIU, RADIANA-MARIA;
TURTOI, MIRA OANA;
VISAN, LUMINIȚA VALERICA;
POPA, CIPRIAN N.

Publication type:

Article

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

Published in:

By:

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

Publication type:

Article

The impact of yeast fermentation on dough matrix properties.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3741, doi. 10.1002/jsfa.7562

By:

Rezaei, Mohammad N;
Jayaram, Vinay B;
Verstrepen, Kevin J;
Courtin, Christophe M

Publication type:

Article

Rheological properties of whole wheat and whole triticale flour blends for pasta production.

Published in:

Agronomy Research, 2015, v. 13, n. 4, p. 948

By:

Kalnina, S.;
Rakcejeva, T.;
Kunkulberga, D.;
Galoburda, R.

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

Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch.

Published in:

Journal of Texture Studies, 2013, v. 44, n. 2, p. 115, doi. 10.1111/jtxs.12003

By:

Milašinović Šeremešić, Marija;
Dokić, Ljubica;
Nikolić, Ivana;
Radosavljević, Milica;
Šoronja Simović, Dragana

Publication type:

Article

INFLUENCE OF GREEN GRAM FLOUR ( PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 5, p. 350, doi. 10.1111/j.1745-4603.2012.00346.x

By:

RAJIV, JYOTSNA;
LOBO, SWETHA;
JYOTHI LAKSHMI, A.;
VENKATESWARA RAO, G.

Publication type:

Article

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLI.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 3, p. 195, doi. 10.1111/j.1745-4603.2011.00329.x

By:

SUDHA, M.L.;
RAJESWARI, G.;
VENKATESWARA RAO, G.

Publication type:

Article

INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLI.

Published in:

Journal of Texture Studies, 2011, v. 42, n. 1, p. 72, doi. 10.1111/j.1745-4603.2010.00269.x

By:

SUDHA, M. L.;
RAJESWARI, G.;
RAO, G. VENKATESWARA

Publication type:

Article

EFFECTS OF HYDROXYPROPYL CELLULOSE ON THE QUALITY OF WHEAT FLOUR SPAGHETTI.

Published in:

Journal of Texture Studies, 2011, v. 42, n. 1, p. 20, doi. 10.1111/j.1745-4603.2010.00264.x

By:

MAJZOOBI, MAHSA;
OSTOVAN, RAHELEH;
FARAHNAKY, ASGAR

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

THE EFFECT OF SALT, WATER AND TEMPERATURE ON WHEAT DOUGH RHEOLOGY.

Published in:

Journal of Texture Studies, 2007, v. 38, n. 4, p. 499, doi. 10.1111/j.1745-4603.2007.00107.x

By:

Farahnaky, A.;
Hill, S. E.

Publication type:

Article