The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Dough
Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
dough
Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
Batters and Doughs
