Results 151 to 160 of about 3,577 (217)

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

Freezing dynamics of dough under molecular hydrogen-fumigation assisted immersion: quality and structural responses to freezing and thawing cycles. [PDF]

Food Chem X
Chen YM, Wu XM, Pang XX, Liang JF, Li JY, Liao L, Zeng XA.   +6 more
europepmc   +1 more source

Breadmaking properties of frozen-and-thawed bread dough

Breadmaking properties of frozen-and-thawed bread dough
2015
openaire  

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

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

Effects of Grass Carp Antifreeze Peptide on Freeze-Thaw Characteristics and Structure of Wet Gluten Protein. [PDF]

Foods
Dang M, Huang B, Jia Y, Shao Y, Mei X, Li C.   +5 more
europepmc   +1 more source

Physicochemical Evolution of Glutinous Rice Flour and Its Influence on Tangyuan Processing Performance. [PDF]

Foods
Wang F, Li N, Dou J, Gao E, Tong L.
europepmc   +1 more source

Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles. [PDF]

Food Chem X
Zheng J, Xie D, Li X, Li Y.
europepmc   +1 more source

Electron Beam Irradiation Modulates the Multiscale Structure and Physicochemical Properties of Wheat Starch in Dough Systems. [PDF]

Foods
Yuan Y, Liu P, Zhang Y, Zhang Y, Song M, Wang H, Shen H, Zhang H, Liu X.   +8 more
europepmc   +1 more source

Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics

, 2007
Giannou, V, Tzia, C
core   +1 more source

Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation. [PDF]

Food Chem X
Guo Z, Wang X, Deng X, Fan L, Shen Q, Li X, Wu X.   +6 more
europepmc   +1 more source