Results 101 to 110 of about 918 (184)

NaCl-mediated gluten protein-wheat starch interaction changes in high-, medium- and low-gluten model doughs during heating stage. [PDF]

Food Chem X
Feng X, Li D, Zhu H, Yu Y, Huang S, Ma L, Dai H, Zhang Y.   +7 more
europepmc   +1 more source

Influence of zein on viscoelastic properties and gluten network development during dough formation. [PDF]

Food Chem X
Hong T, Tan Z, Xu D, Jin Y, Wu F, Huang G, Zhong X, Zhang J, Xu X.   +8 more
europepmc   +1 more source

Effect of Brewers' Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars. [PDF]

Foods
Ghendov-Mosanu A, Ropciuc S, Dabija A, Saitan O, Boestean O, Paiu S, Rumeus I, Leatamborg S, Lupascu G, Codină GG.   +9 more
europepmc   +1 more source

The Physicochemical and Rheological Properties of Green Banana Flour-Wheat Flour Bread Substitutions. [PDF]

Plants (Basel)
Bashmil YM, Bekes F, Ruderman M, Suleria HAR, Appels R, Dunshea FR.   +5 more
europepmc   +1 more source

Relationships of Mixolab Parameters with Farinograph, Extensograph Pa-rameters, and Bread-Making Quality

ACTA AGRONOMICA SINICA, 2009
Yan ZHANG, Yan-Fei WANG, Xin-Min CHEN, De-Sen WANG, G D Humieres, Jian-Jun FENG, Zhong-Hu HE   +6 more
openaire   +1 more source

Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities. [PDF]

Gels
Jeon H, Lee J, Nam TG, Choi H, Kim HS.
europepmc   +1 more source

Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles. [PDF]

Foods
Ma H, Yang L, Zhang D, Chen H, Kan J.
europepmc   +1 more source

Quality Characteristics and In Vitro Digestibility of Starch Gel in White Noodles Prepared with Short-Chain Glucan Aggregates (SCGA). [PDF]

Gels
Park JG, Ye SJ, Oh SM, Shin JS, Bae JE, Choi HW, Baik MY.   +6 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

Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. [PDF]

Foods
Maravić N, Pajin B, Hadnađev M, Dapčević-Hadnađev T, Pestorić M, Škrobot D, Tomić J.   +6 more
europepmc   +1 more source