Results 91 to 100 of about 1,794 (177)

Utilization of Walnut Male Flowers (<i>Juglans regia</i> L.) as a Functional Ingredient in Biscuits: Impacts on Dough Rheology, Nutritional Composition, Glycemic Response, and Sensory Attributes. [PDF]

Food Sci Nutr
Qin G, Li Y, Sun J, Wang Z, Nie J, Kong KW, Ismail A, Si Y, Zhang X.   +8 more
europepmc   +1 more source

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread. [PDF]

Foods, 2020
Li QM, Li Y, Zou JH, Guo SY, Wang F, Yu P, Su XJ.   +6 more
europepmc   +1 more source

Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour. [PDF]

Int J Food Sci
Mkoko T, Kidane SW, Shelembe JS, Nkambule TP, Dlamini MM, Nkhambule TB.   +5 more
europepmc   +1 more source

Impact of Sprouted Chickpea Grits and Flour on Dough Rheology and Bread Features. [PDF]

Foods
Bresciani A, Sergiacomo A, De Stefani A, Marti A.   +3 more
europepmc   +1 more source

Soluble fibres modulate dough rheology and gluten structure via hydrogen bond density and Flory-Huggins water interaction parameter. [PDF]

Curr Res Food Sci
Renzetti S, Lambertini L, Mocking-Bode HCM, van der Sman RGM.   +3 more
europepmc   +1 more source

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits. [PDF]

Ultrason Sonochem
Ranasinghe M, Stathopoulos C, Sundarakani B, Maqsood S.   +3 more
europepmc   +1 more source

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality. [PDF]

J Food Sci Technol, 2018
Erinc H, Mert B, Tekin A.
europepmc   +1 more source

Dough Rheology and Baked Product Texture [PDF]

, 1990
openaire   +1 more source

Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior. [PDF]

J Food Sci Technol, 2019
Gujral HS, Sharma B, Singh P.
europepmc   +1 more source