Results 231 to 240 of about 35,290 (268)

Dough rheology and the Farinograph: The mechanism underlying dough development

2022
openaire   +1 more source

Dough

2011
openaire   +1 more source

doughing, n.

2023
openaire   +1 more source

Doughs

1992
openaire   +1 more source

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Food Hydrocolloids, 2013
Narpinder Singh
exaly  

Frozen Dough

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

Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)

Food Chemistry, 2019
Zhonghua Wang, Xin Gao, Jingyang Tong
exaly  

Controlling Dough Development

2003
openaire   +1 more source

dough, v.

2023
openaire   +1 more source

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry, 2016
Sen Ma, Xueling Zheng, Xiao-Xi Wang
exaly