Results 251 to 260 of about 47,459 (283)

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

Food Chemistry, 2019
Xinyou Cao, Jingyang Tong, Haosheng Li   +2 more
exaly  

Controlling Dough Development

2003
openaire   +1 more source

dough, v.

2023
openaire   +1 more source

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Food Hydrocolloids, 2004
Pablo D Ribotta, Gabriela T Perez
exaly  

Moon Dough

Science Activities: Classroom Projects and Curriculum Ideas, 1971
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, Xiaoxi Wang, Xueling Zheng
exaly  

Possibilities to derive empirical dough characteristics from fundamental rheology

Trends in Food Science and Technology, 2016
Mario Jekle, Thomas Becker
exaly  

A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

Food Hydrocolloids, 2004
Helena Larsson
exaly  

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids, 2001
Cristina M Rosell
exaly  

doughing, adj.

2023
openaire   +1 more source