Results 161 to 170 of about 1,794 (177)

Interaction of wheat macromolecules and berry pomace in model dough: Rheology and microstructure

Journal of Food Engineering, 2018
Harald Rohm, Susanne Struck
exaly  

Possibilities to derive empirical dough characteristics from fundamental rheology

Trends in Food Science and Technology, 2016
Mario Jekle, Thomas Becker
exaly  

Rheology and chemistry of dough

1988
Bloksma, A.H., Bushuk, W.
openaire   +1 more source

Rheology of Semi-sweet Biscuit Doughs

1995
Ged Oliver, Sarabjit S. Sahi
openaire   +1 more source

Analysis of Dough Rheology in Breadmaking

2016
openaire   +1 more source

Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

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

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Food Chemistry, 2006
Manuel Gomez, M A Lluch, C M Rosell
exaly  

Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate

Food Hydrocolloids
Francesca Cuomo, Maria Cristina Messia, Francesco Lopez   +2 more
exaly  

Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread

Food Hydrocolloids, 2013
Mahdi Karimi
exaly  

Fermentation fundamentals: Fundamental rheology of yeasted doughs

2000
Peter R. Shewry, Arthur S. Tatham, M. Newberry, N. Phan-Thien, R. Tanner, O. Larroque, S. Uthayakumaran   +6 more
openaire   +1 more source