Results 211 to 220 of about 17,449 (255)

dough, v.

2023
openaire   +1 more source

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

Trends in Food Science and Technology, 2020
Alessio Cappelli, Enrico Cini
exaly  

Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality

Food Chemistry, 2020
Jinying Guo, Guoyan Ren
exaly  

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough

Food Hydrocolloids, 2021
Hongwei Wang, Hua Zhang
exaly  

Frozen Dough

2016
D. Domingues, C. Dowd
openaire   +1 more source

doughing, adj.

2023
openaire   +1 more source

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Food Hydrocolloids, 2020
Xin Gao, Jingyang Tong, Liwei Yu
exaly  

Sustainable Dough‐Based Gel Electrolytes for Aqueous Energy Storage Devices

Advanced Functional Materials, 2021
Jin-Lei Tian, Zhi-Qiang Niu
exaly  

A Malleable Composite Dough with Well-Dispersed and High-Content Boron Nitride Nanosheets

ACS Nano, 2023
Bilu Liu, Hui-Ming Cheng, Ling Qiu
exaly  

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Trends in Food Science and Technology, 2018
Yonghui Li
exaly