Results 1 to 10 of about 3,577 (217)

Esterification enhances carotenoid retention during bread-making. [PDF]

J Sci Food Agric
Requena-Ramírez MD, Rodríguez-Suárez C, Hornero-Méndez D, Atienza SG.   +3 more
europepmc   +1 more source

Mechanism of konjac glucomannan to improve the freeze-thaw quality of traditional oat-based food Youmian Yuyu. [PDF]

Food Chem X
Wang R, Cheng L, Ma H, Dege X, Ma S, Zhang M.   +5 more
europepmc   +1 more source

Alleviation of structural deterioration in gluten and its components during freeze-thaw cycles by deacetylated konjac glucomannan. [PDF]

Food Chem X
Fan J, Wang H, Zeng Z, Li Y, Qin X, Li Y, Liu X.   +6 more
europepmc   +1 more source

Mitigative effects of carboxymethyl chitosan on the deterioration of gliadin tractility in frozen rice dough during frozen storage. [PDF]

Food Chem X
Dong W, Wu Y, Zhang G, Wei Q.
europepmc   +1 more source

Altered starch composition and improved bread quality in novel wheat mutant reveal key transcriptional regulators. [PDF]

Curr Res Food Sci
Wang X, Wang M, Chen J, Ge W, Lu C, Xu Y, Ren X.   +6 more
europepmc   +1 more source

Effects of different pretreatment methods on the dough properties, bread flavor and <i>in vitro</i> digestion of black highland barley. [PDF]

Food Chem X
Liu Y, Li L, Xiao H, Wang H, Zhao C, Zhang W, Xiang Q, Zhao Y, Tian Y.   +8 more
europepmc   +1 more source

Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation. [PDF]

Foods
Sun Y, Wang L, Li Y, Bai X, Yang R, Wang L, Cao R.   +6 more
europepmc   +1 more source

Growth Kinetics of <i>Bacillus cereus</i> Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production. [PDF]

Int J Food Sci
Dong Z, Zhang X, Wang X, Li Z, Fan H, Suo B.   +5 more
europepmc   +1 more source

Freeze-Tolerant Yeast for Frozen Dough Method

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 1989
openaire   +2 more sources

Starch-Based Functional Ingredients in Baking: A Review of Advances in Starch Derivatives, Quality Enhancement, and Reduction of Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols. [PDF]

Molecules
Biney E, Wang M, Cheong KL.
europepmc   +1 more source