Results 321 to 330 of about 72,319 (349)

The impact of yeast fermentation on dough matrix properties

Journal of the Science of Food and Agriculture, 2016
Christophe M. Courtin, Kevin J Verstrepen   +1 more
exaly  

Ultrasound as a tool to study bubbles in dough and dough mechanical properties: A review

Food Research International, 2016
Martin Scanlon, John H Page, Filiz Koksel   +2 more
exaly  

The effects of yeast metabolites on the rheological behaviour of the dough matrix in fermented wheat flour dough

Journal of Cereal Science, 2018
Christophe M. Courtin, Ruth Cardinaels, Nore Struyf   +2 more
exaly  

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Journal of Food Engineering, 2007
exaly  

Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties

Journal of Agricultural and Food Chemistry, 2014
Christophe M. Courtin, Kevin J Verstrepen, Jan Delcour   +2 more
exaly  

Frozen Dough

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

DOUGH

2002
FINNIGAN TIMOTHY JOHN ANDREW, AKINTOYE MUYIWA   +1 more
openaire   +1 more source

Bringing in the dough

IEEE Spectrum, 2002
openaire   +1 more source

Controlling Dough Development

2003
openaire   +1 more source

DOUGH RELAXATION

2020
BECKER THOMAS, JEKLE MARIO, BRANDNER SILVIA   +2 more
openaire   +3 more sources