Results 111 to 120 of about 291 (129)

Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal

Journal of Food Engineering, 2012
Antoni Miß, Dariusz Dziki
exaly  

PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT‐FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH

Journal of Texture Studies, 2012
Hajar Abbasi, Mohammad Amin Mohammadifar, Maryam Zekri   +2 more
exaly  

Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough

Journal of Cereal Science, 2013
Antoni Miß, Dariusz Dziki
exaly  

Dependence of Extensograph Parameters on Wheat Protein Composition Measured by SE-HPLC

Journal of Cereal Science, 1997
F Macritchie, I L Batey
exaly  

Comparison of rheological characteristics of winter wheat cultivars determined by extensograph and alveograph

Acta Alimentaria, 2013
Z Gyori
exaly  

Relationship of Mixograph Parameters with Farinograph and Extensograph Parameters, and Bread-Making Quality Traits

Acta Agronomica Sinica(China), 2010
Zhong-Hu He, Xin-Min Chen
exaly  

Relationships of Mixolab Parameters with Farinograph, Extensograph Pa-rameters, and Bread-Making Quality

Acta Agronomica Sinica(China), 2009
Zhong-Hu He, Xin-Min Chen
exaly  

Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models

International Journal of Food Science and Technology, 2014
Aleksandra Torbica, Jasna Mastilovic, Elizabet Janic Hajnal   +2 more
exaly  

Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics

Food Research International
Yuanfeng Hao, Zhonghu He, Wenfei Tian
exaly  

Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

Journal of Cereal Science, 1997
A S Tatham, F Bekes, P W Gras
exaly