Results 91 to 100 of about 932 (171)

Effect of Kefiran on Mixolab Thermomechanical Properties of Weak Wheat Dough [PDF]

Journal of Nutritional Health & Food Engineering, 2017
openaire   +1 more source

The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread. [PDF]

Foods
Akshorayeva G, Ospankulova G, Gökmen V, Kamanova S, Murat L, Shaimenova B, Aitmukhanbetov D, Tazhina S, Kakimov M.   +8 more
europepmc   +1 more source

Effect of lion's mane mushroom (<i>Hericium erinaceus</i>) on dough rheology, protein structure, and quality of steamed bread. [PDF]

Food Chem X
Yang C, Yang YL, Yang L, Bi ZJ, Dong CQ, Liu ZP, Gong ZX, Wang RX, Yin XB.   +8 more
europepmc   +1 more source

Application of Mixolab to Assess the Bread Making Quality of Wheat Varieties

Journal of Food Processing & Technology, 2012
Vandana Dhaka, Neelam Gulia
openaire   +1 more source

Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns. [PDF]

Foods
Dvořáček V, Jágr M, Jelínek M, Jurkaninová L, Fraňková A.   +4 more
europepmc   +1 more source

Peanut Shell Valorization: Effects of Particle Size on Techno-Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies. [PDF]

J Food Sci
Konak Alkış Üİ, Erem F, Şahin N.
europepmc   +1 more source

Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance. [PDF]

J Sci Food Agric
Atanazio-Silva GA, Garzon R, Torrano GP, Tadini CC, Rosell CM.   +4 more
europepmc   +1 more source

Valorization of breadnut (Artocarpus camansi) leaves in gnocchi-type product. [PDF]

Sci Rep
Masiala A, Aurore G, Pejcz E, Wojciechowicz-Budzisz A, Olędzki R, Zając A, Górska K, Harasym J, Vingadassalon A.   +8 more
europepmc   +1 more source

Association of Kernel Hardness and Puroindoline Genes with Alveograph and Mixolab Parameters

Acta Agronomica Sinica, 2012
Feng CHEN, Huan-Huan LI, Fu-Yan ZHANG, Xiao-Li SHANG, Hai-Xia XU, Dang-Qun CUI   +5 more
openaire   +1 more source

Evaluation of the Nutritional, Rheological, Functional, and Sensory Properties of Cookies Enriched with Taro (<i>Colocasia esculenta</i>) Flour as a Partial Substitute for Wheat Flour. [PDF]

Foods
Dossa S, Neagu C, Lalescu D, Negrea M, Stoin D, Jianu C, Berbecea A, Cseh L, Rivis A, Suba M, Alexa E.   +10 more
europepmc   +1 more source