Results 301 to 310 of about 72,319 (349)

Influence of gluten and starch granules interactions on dough mixing properties in wheat ( L.)

Food Hydrocolloids, 2020
Zhonghua Wang, Asgar Farahnaky, Xinyou Cao   +2 more
exaly  

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

Trends in Food Science and Technology, 2018
Da-Wen Sun
exaly  

Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

Trends in Food Science and Technology, 2015
Xueming Xu
exaly  

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

Food Hydrocolloids, 2013
Jayne Bock, Srinivasan Damodaran
exaly  

Dough

2001
openaire   +1 more source

Dough

2011
openaire   +1 more source

Food dough and method for producing such a dough

2018
DESJARDINS-LAVISSE ISABELLE, GILLET GUILLAUME, GRESSIN LAURIANNE   +2 more
openaire   +2 more sources

dough

2013
openaire   +1 more source

Dough rheology and the Farinograph: The mechanism underlying dough development

2022
openaire   +1 more source

BISCUIT DOUGH

2012
WAHL ROBIN, ARLOTTI AGATHE, LANVIN LIONEL, AYMARD PIERRE   +3 more
openaire   +3 more sources