Results 121 to 130 of about 918 (184)

The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough. [PDF]

Foods
Li Q, Liu Y, Bao H, Zhang H.
europepmc   +1 more source

Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread. [PDF]

Foods
Bojňanská T, Kolesárová A, Čech M, Tančinová D, Urminská D.   +4 more
europepmc   +1 more source

Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making. [PDF]

Foods
Alija D, Olędzki R, Nikolovska Nedelkoska D, Pejcz E, Wojciechowicz-Budzisz A, Stamatovska V, Harasym J.   +6 more
europepmc   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making. [PDF]

Gels
Ropciuc S, Dranca F, Oroian MA, Leahu A, Prisacaru AE, Spinei M, Codină GG.   +6 more
europepmc   +1 more source

Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread. [PDF]

Foods
Oprea OB, Sannan S, Tolstorebrov I, Claussen IC, Gaceu L.   +4 more
europepmc   +1 more source

The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics. [PDF]

Foods
Zhou X, Wu S, Sun X.
europepmc   +1 more source

Reconciliation of wheat 660K and 90K SNP arrays and their utilization in dough rheological properties of bread wheat. [PDF]

J Adv Res
Sun C, Jing Z, Chen X, Chen J, Shang Q, Jin H, Jia J, Ren Y, Zhao L, Gao L, He Z, Chen F.   +11 more
europepmc   +1 more source

Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion. [PDF]

Foods
Zeng Y, Wang J, Bao M, Wu Y, Chen Z.
europepmc   +1 more source

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles. [PDF]

Foods
Zhu Y, Wang X, Zhang X, Du Y, Liang F, Zhang F, Wu C, Zhao Q, Shen Q.   +8 more
europepmc   +1 more source