Results 141 to 150 of about 193,672 (211)

Effect of Tamarind Seed Polysaccharide on the Quality Characteristics and In Vitro Digestibility of Frozen Steamed Buns. [PDF]

Gels
Sheng X, Cui Q, Huang S, Song Z, Xu X, Yi J, Guo C, Ma Y.   +7 more
europepmc   +1 more source

Mannosyl erythritol lipid-A in frozen bread dough

Focus on Surfactants, 2022
openaire   +1 more source

The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types. [PDF]

Foods
Yilmaz S, Bekiroglu H, Ozulku G.
europepmc   +1 more source

Yeast mitochondrial adaptation to freeze thaw stress depends on pre freeze fermentation state. [PDF]

NPJ Sci Food
Xie D, Li X, Zheng J, Zhao L, Xue Y.
europepmc   +1 more source

Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality. [PDF]

Foods
Ostrun I, Mihatov V, Pichler A, Jozinović A, Banjari I, Kopjar M.   +5 more
europepmc   +1 more source

Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality. [PDF]

J Texture Stud
Ding J, Cui X, Xia Y, Lv Y, Zhang J, Li Z, Li N.   +6 more
europepmc   +1 more source

Reconstruction of fat crystal organization by a phytosterol/γ-oryzanol bigel: Linking structural evolution in blended fat systems to dough architecture and cookie quality. [PDF]

Curr Res Food Sci
Peng Y, Zhou K, Han L, Yang Y, He J, Chen C, Liu P, Feng J.   +7 more
europepmc   +1 more source

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products.

Foods, 2016
Giannou V, Tzia C.
europepmc   +1 more source

Physicochemical and structural properties of dough and cookies formulated with <i>Hodgsonia heteroclita</i> oilseed cake as a functional fat replacer. [PDF]

Food Chem X
Jibril Isah Y, Suttisansanee U, Khemthong C, Chaveanghong S, Chupeerach C, Chamchan R, On-Nom N.   +6 more
europepmc   +1 more source

Natural Bio-Sourced Additives for Bread Technology Improvement and Highly Nutritive Products. [PDF]

Foods
Platon N, Pârvulescu OC, Aruș VA, Georgescu AM, Silion M, Miron A, Muntianu G, Roșu AM, Iancu P, Azzouz A.   +9 more
europepmc   +1 more source