Results 61 to 70 of about 1,794 (177)

Wheat Protein Aggregation and Disaggregation Behaviors and Their Effects on Dough Rheological Properties and Noodle Qualities

Shipin gongye ke-ji
The aggregation and disaggregation behaviors of wheat proteins, which regulate the spatial structures of protein molecules and control the structural stability of forming gluten network via intra/inter-molecular covalent and non-covalent bonds, play a ...
Xiangke YU, Yuanxiao LIU, Jianli WANG, Shaoying LI, Xiaoning WANG, Tingjing ZHANG, Erqi GUAN   +6 more
doaj   +1 more source

Influence of potato flour on dough rheological properties and quality of steamed bread

Journal of Integrative Agriculture, 2016
It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were ...
Xing-li LIU, Tai-hua MU, Hong-nan SUN, Miao ZHANG, Jing-wang CHEN   +4 more
doaj   +1 more source

Physicochemical Properties and Processing Performance of Black Wheat Flour Dough Based on Glucose Oxidase Action

Liang you shipin ke-ji
To improve the physicochemical properties and processing performance of black wheat flour dough, the effects of adding Glucose oxidase (GOD) on the gelatinization, thermomechanics dough tensile, rheology properties, and microstructure of black wheat ...
JIANG Yu-lu, DENG Li-ling, CHEN Yuan-yuan, LIU Ding-yu, ZHANG Shi-pei, ZHOU Bin, ZHONG Geng   +6 more
doaj   +1 more source

Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality

Grain & Oil Science and Technology
This study aimed to explore the effects of Spirulina micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality.
Anhe Zhao, Sihai Han, Qianyi Li, Zhouya Bai, Chonghui Yue, Peiyan Li, Libo Wang, Denglin Luo   +7 more
doaj   +1 more source

Effects of red kidney bean polysaccharide on the physicochemical properties of frozen dough and the resulting steamed bread quality

Journal of Agriculture and Food Research
In our previous study, red kidney bean polysaccharides (RKP) have been regarded as the functional polysaccharide with glucolipid metabolism regulation activity.
Zhouya Bai, Yunhui Zhang, Hongyan Li, Jinying Guo, Chi Zhang, Xingguo Li, Mengyuan Geng, Honglin Lan, Denglin Luo, Sihai Han   +9 more
doaj   +1 more source

Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat. [PDF]

Foods, 2023
Suprabha Raj A, Boyacioglu MH, Dogan H, Siliveru K.   +3 more
europepmc   +1 more source

Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread

Foods
This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread.
Rui Gao, Kai Yan, Jian Xia, Zixuan Yang, Zhan Wang   +4 more
doaj   +1 more source

Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology. [PDF]

Int J Food Sci, 2022
Zomegni G, Saidou C, Mbougueng PD, Ndjouenkeu R.   +3 more
europepmc   +1 more source

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. [PDF]

Foods, 2022
Chochkov R, Savova-Stoyanova D, Papageorgiou M, Rocha JM, Gotcheva V, Angelov A.   +5 more
europepmc   +1 more source

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics. [PDF]

Sci Rep, 2022
Coţovanu I, Mironeasa S.
europepmc   +1 more source