Results 151 to 160 of about 1,794 (177)

Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate

Journal of the Science of Food and Agriculture, 2005
Peter Martin, Grant Campbell
exaly  

Nonlinear viscoelastic rheology of wheat dough

2023
openaire   +1 more source

Effect of honey powder on dough rheology and bread quality

Food Research International, 2010
Qunyi Tong
exaly  

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering, 2007
Maria Papageorgiou, Denisa Duta, Athina Lazaridou   +2 more
exaly  

Influence of hydrocolloids on dough rheology and bread quality

Food Hydrocolloids, 2001
C M Rosell
exaly  

Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests

Journal of Cereal Science, 2000
P W Gras, R S Anderssen
exaly  

Chapter Dough rheology

2010
openaire   +1 more source

Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

Journal of Cereal Science, 2013
Thu Mccann, Li Day
exaly  

WHEAT | Dough Rheology

2004
openaire   +1 more source

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

LWT - Food Science and Technology, 2018
A Raymundo, Isabel Sousa, Patricia Fradinho   +2 more
exaly