Results 171 to 180 of about 47,459 (283)

Chemical and Rheological Modifications of White Sorghum Flour by Physical Treatments with Possible Implications for Health. [PDF]

Molecules
Batariuc A, Ungureanu-Iuga M, Becze A, Senila L, Cobuz C, Mironeasa S.   +5 more
europepmc   +1 more source

Key Methodologies in Characterizing the Multi-Scale Structures of Gluten Proteins in Dough: A Comparative Review. [PDF]

Biomolecules
Su F, Zou Y, Zhang Z, Tang Z, Luo H, Ye F, Zhao G.   +6 more
europepmc   +1 more source

Utilizing Defatted Hulless Pumpkin Seed Meal for Bread Fortification: A Valorization Approach to Improve Techno-functional and Textural properties. [PDF]

Sci Rep
Raina S, Joshi T, Singh A, Dhatt AS, Sharma M.   +4 more
europepmc   +1 more source

Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley-Wheat Blend. [PDF]

Foods
Zong M, Wang J, Wu T, Ma W, Kang J, Wang J.   +5 more
europepmc   +1 more source

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. [PDF]

Foods
Mıdık F, Ozkan K, Karataylioglu L, Ozer C, P Shamanin V, V Pototskaya I, Morgounov AI, Sagdic O, Koksel H.   +8 more
europepmc   +1 more source

Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil. [PDF]

J Food Sci
Centenaro A, Valduga E, Steffens C.
europepmc   +1 more source

Dough strength as measured by dough profiling and the extensigraph

, 1996
openaire   +1 more source

Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation. [PDF]

Food Chem X
Guo Z, Wang X, Deng X, Fan L, Shen Q, Li X, Wu X.   +6 more
europepmc   +1 more source

Genome of <i>Bacillus cereus</i> strain <i>riobravensis</i>, a novel strain isolated from white sorghum dough made for human consumption. [PDF]

Microbiol Resour Announc
Hernández-González LI, Acosta-Cruz E, Rodríguez-Medina D, Acosta-González RI, Tamayo-Ordoñez MC, Hernández-Jiménez MC, Rodríguez-Castillejos GC, Martínez-Montoya H.   +7 more
europepmc   +1 more source

Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities. [PDF]

Food Chem X
Kong F, Li Y, Lu H, Ding Y.
europepmc   +1 more source