Results 271 to 280 of about 72,319 (349)
Some of the next articles are maybe not open access.
Food Chemistry, 2022
The effects of gelatinization degree of oat flour and boiling water on the rheological characteristics of oat dough were investigated. Gelatinized oat flour had higher water absorption (2.25-3.83 g/g) and swelling (2.40-4.19), but lower solubility (6.20 ...
Yujuan Gu +4 more
semanticscholar +1 more source
The effects of gelatinization degree of oat flour and boiling water on the rheological characteristics of oat dough were investigated. Gelatinized oat flour had higher water absorption (2.25-3.83 g/g) and swelling (2.40-4.19), but lower solubility (6.20 ...
Yujuan Gu +4 more
semanticscholar +1 more source
Food Chemistry, 2022
Rheological properties and chemical interactions of doughs prepared at different temperatures were evaluated. The results showed that the rigidity of pretreated doughs was enhanced, and the processing performance of doughs was weakened.
Yu-Ling Yang +5 more
semanticscholar +1 more source
Rheological properties and chemical interactions of doughs prepared at different temperatures were evaluated. The results showed that the rigidity of pretreated doughs was enhanced, and the processing performance of doughs was weakened.
Yu-Ling Yang +5 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
In this study, WBDF with different particle sizes were used to characterize their structure and physicochemical properties, and their effects on macro-rheology and microstructure of dough were investigated.
Mengyuan Li +5 more
semanticscholar +1 more source
In this study, WBDF with different particle sizes were used to characterize their structure and physicochemical properties, and their effects on macro-rheology and microstructure of dough were investigated.
Mengyuan Li +5 more
semanticscholar +1 more source
Food Chemistry, 2022
Effect of asparaginase was tested in different biscuit and cracker doughs, and wafer batter by changing processing conditions such as enzyme dosage, dough resting time and temperature, mixing speed and time, and mixing procedure of the recipe components.
Selahattin Gazi +3 more
semanticscholar +1 more source
Effect of asparaginase was tested in different biscuit and cracker doughs, and wafer batter by changing processing conditions such as enzyme dosage, dough resting time and temperature, mixing speed and time, and mixing procedure of the recipe components.
Selahattin Gazi +3 more
semanticscholar +1 more source
Food Chemistry
The formation and growth of ice crystals are critical factors affecting the quality of frozen dough. Gluten and starch are the primary components of dough, and their hydration properties and effects on dough structure are crucial in determining the type ...
Ji-Kai Jiang +7 more
semanticscholar +1 more source
The formation and growth of ice crystals are critical factors affecting the quality of frozen dough. Gluten and starch are the primary components of dough, and their hydration properties and effects on dough structure are crucial in determining the type ...
Ji-Kai Jiang +7 more
semanticscholar +1 more source
An extensive review: How starch and gluten impact dough machinability and resultant bread qualities
Critical reviews in food science and nutrition, 2021Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking.
Xiao-Hui Hu +5 more
semanticscholar +1 more source
Current Nutrition & Food Science, 2012
Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins.
V. C. Aquino +3 more
openaire +1 more source
Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins.
V. C. Aquino +3 more
openaire +1 more source
Flour quality and dough elasticity: Dough sheetability
Journal of Food Engineering, 2013Abstract Current practices in testing flours call for measuring dough strength, not elasticity. Sheeting is a common method for processing developed doughs, the elasticity of which governs dough’s sheetability as dough springs back exiting rollers.
M.J. Patel, S. Chakrabarti-Bell
openaire +1 more source
Food Chemistry
The effects of SHP on the texture, rheological properties, starch crystallinity and microstructure of frozen dough were investigated. The efficacy of SHP in enhancing dough quality is concentration-dependent, with frozen dough containing 1.5% SHP ...
Xueying Huang +6 more
semanticscholar +1 more source
The effects of SHP on the texture, rheological properties, starch crystallinity and microstructure of frozen dough were investigated. The efficacy of SHP in enhancing dough quality is concentration-dependent, with frozen dough containing 1.5% SHP ...
Xueying Huang +6 more
semanticscholar +1 more source
Food Research International, 2022
Four simple dough preparation methods were proposed to imitate the rheological behaviors of traditional hand-made doughs and the underlying mechanism was concomitantly elucidated.
Yu-Ling Yang +4 more
semanticscholar +1 more source
Four simple dough preparation methods were proposed to imitate the rheological behaviors of traditional hand-made doughs and the underlying mechanism was concomitantly elucidated.
Yu-Ling Yang +4 more
semanticscholar +1 more source