Results 211 to 220 of about 47,459 (283)
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, 2021
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous
F. Xiao +10 more
semanticscholar +1 more source
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous
F. Xiao +10 more
semanticscholar +1 more source
Sustainable DoughâBased Gel Electrolytes for Aqueous Energy Storage Devices
Advanced Functional Materials, 2021Polymer gel electrolytes are usually utilized in various energy storage devices due to their advantages of excellent ionic conductivity and outstanding mechanical properties.
Rui Wang +4 more
semanticscholar +1 more source
Food Chemistry, 2021
To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated.
Xinyang Sun, Fei Pei, Yong Fang
semanticscholar +1 more source
To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated.
Xinyang Sun, Fei Pei, Yong Fang
semanticscholar +1 more source
Early Years Educator, 2023
One of the most used areas within the continuous provision of all of our settings is the dough station. During this case study I will explore the benefits of the dough station and the learning which takes place within this area.
openaire +1 more source
One of the most used areas within the continuous provision of all of our settings is the dough station. During this case study I will explore the benefits of the dough station and the learning which takes place within this area.
openaire +1 more source
, 2021
Effects of different dough resting times (0, 30, 60, and 90 min) on the microstructure of gluten network along the sheeting direction (longitudinal direction) and perpendicular to the sheeting direction (transverse direction), and the textural properties
Shuyi Liu +6 more
semanticscholar +1 more source
Effects of different dough resting times (0, 30, 60, and 90 min) on the microstructure of gluten network along the sheeting direction (longitudinal direction) and perpendicular to the sheeting direction (transverse direction), and the textural properties
Shuyi Liu +6 more
semanticscholar +1 more source
Rheological Properties of Dough During Mechanical Dough Development
Journal of Cereal Science, 2000During mechanical development dough is subjected to both shear and extensional deformations. Thus, it is expected that both flow conditions contribute to the development of dough. In order to monitor rheological changes, occurring during mixing, shear and extensional properties of dough prepared with two flours of different strength and various levels ...
H Zheng +3 more
openaire +1 more source
, 2020
Background Worldwide, bread and other baked products are considered to be essential for human nutrition. Current research is focused on technological and nutritional improvements to products, via the application of innovative strategies.
Alessio Cappelli +2 more
semanticscholar +1 more source
Background Worldwide, bread and other baked products are considered to be essential for human nutrition. Current research is focused on technological and nutritional improvements to products, via the application of innovative strategies.
Alessio Cappelli +2 more
semanticscholar +1 more source
, 2020
Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough underwent during storage was investigated. The results showed that gelatin from pigskin could fortified the frozen dough bread quality, embodying in larger bread volume ...
Wenji Yu +7 more
semanticscholar +1 more source
Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough underwent during storage was investigated. The results showed that gelatin from pigskin could fortified the frozen dough bread quality, embodying in larger bread volume ...
Wenji Yu +7 more
semanticscholar +1 more source
Dough rheology and physical testing of dough
1993The earliest written documents on the baking quality of wheat and wheat flour provide evidence that even centuries ago bakers and millers were well aware of the inherent differences in the baking potential of flours milled from different wheats. After wheat gluten was first isolated and described by Beccari in 1728 (Bailey, 1941), it became evident ...
openaire +1 more source
1998
Over the years bakers have sought ways to extend the working life of dough, which is otherwise largely limited by the natural processes of yeast fermentation, enzymic activity and structural relaxation of the gluten. Improvements in production efficiency have been the main driving force for the baker to seek such extensions in dough life.
openaire +1 more source
Over the years bakers have sought ways to extend the working life of dough, which is otherwise largely limited by the natural processes of yeast fermentation, enzymic activity and structural relaxation of the gluten. Improvements in production efficiency have been the main driving force for the baker to seek such extensions in dough life.
openaire +1 more source