Results 81 to 90 of about 1,049 (174)

Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough

Nutrition and Food Sciences Research, 2015
Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products.
Hajar Abbasi, Seyyed Mahdi Seyedain Ardabili, Mohammad Amin Mohammadifar, Zahra Emam-Djomeh   +3 more
doaj  

Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]

Foods
Wirkijowska A, Łysakowska P, Zarzycki P, Teterycz D, Sobota A.   +4 more
europepmc   +1 more source

Effects of Spirulina on Mixing, Rheology, and Structure in Wheat Dough. [PDF]

Foods
He M, Chen H, Lyu Y, Dong C, Li X, Liu K.   +5 more
europepmc   +1 more source

Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics. [PDF]

Ital J Food Saf
Pikuli K, Devolli A, Muça K.
europepmc   +1 more source

Accelerated Screening of Wheat Gluten Strength Using Dual Physicochemical Tests in Diverse Breeding Lines. [PDF]

Methods Protoc
Hadinezhad M, Frégeau-Reid J, Giles M, Ballentine J, Carkner B.   +4 more
europepmc   +1 more source

Genome-Wide Linkage Mapping for Mixograph Properties in Common Wheat. [PDF]

Plants (Basel)
Zhang Q, Liu F, Cao W, Li Y, Lv Y, Zhou H, Du X, Wan Y, Ma C.   +8 more
europepmc   +1 more source

Gluten-Free Pan Bread Enriched With Microalgae (<i>Dunaliella salina</i>) and Encapsulated <i>Lactobacillus acidophilus</i>. [PDF]

Food Sci Nutr
Ziaziabari SF, Ghiassi Tarzi B, Seyedain-Ardebili SM.   +2 more
europepmc   +1 more source

Effects of Flour Particle Size on Farinographic Properties of Wheat Dough

Sarhad Journal of Agriculture, 2020
Qurrat ul Ain Akbar, Saqib Arif, Shahid Yousaf, Salman Khurshid, Najmus Sahar   +4 more
openaire   +1 more source

Enhancement of wheat bread quality using xylanase cellulase from gamma radiated Trichoderma afroharzianum mutant. [PDF]

Sci Rep
Askari H, Soleimanian-Zad S, Kadivar M, Shahbazi S.   +3 more
europepmc   +1 more source

Reflections on How Wheat Flour Lipids Impact the Viscoelastic Properties of Gluten Proteins. [PDF]

Compr Rev Food Sci Food Saf
Yazar G, Kokini JL.
europepmc   +1 more source