Results 291 to 300 of about 72,319 (349)

Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread.

Food Chemistry, 2021
Jin-Ying Guo, Feng Liu, Chuanfa Gan, Ying-Ying Wang, Ping Wang, Xiao-Lan Li, J. Hao   +6 more
semanticscholar   +1 more source

Alleviative effect of short-clustered maltodextrin on the quality deterioration of frozen dough: Compared with trehalose and guar gum

Food Hydrocolloids, 2021
Zhaofeng Li, Yan Hong, Xiaofeng Ban
exaly  

Different dough

New Scientist, 2021
openaire   +2 more sources

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Food Chemistry, 2022
Fei Pei, Yong Fang
exaly  

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread.

Food Chemistry
Fan Zhang, Jin-Ying Guo, Pei-Yao Li, Fen Zhao, Xue Yang, Qiao-Fen Cheng, J. S. Elmore, Ping Wang, Can Cui   +8 more
semanticscholar   +1 more source

THE EFFECTS OF DOUGH MIXING ON GMP RE-AGGREGATION AND DOUGH ELASTICITY DURING DOUGH REST

2004
Don, C., Lichtendonk, W.J., Plijter, J.J., Hamer, R.J.   +3 more
openaire   +2 more sources

Dough

2007
openaire   +2 more sources

Effect of NaHCO3 and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure.

Food Chemistry, 2021
Lu Lu, Zhen Yang, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu   +4 more
semanticscholar   +1 more source

Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough

, 2021
Chong-Chong Wang, Zhen Yang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu   +4 more
semanticscholar   +1 more source

Dough

2018
Ann-Charlotte Eliasson, Kåre Larsson
openaire   +1 more source