Results 1 to 10 of about 174,546,506 (215)

Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough

Nutrition and Food Sciences Research, 2015
Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products.
Hajar Abbasi, Seyyed Mahdi Seyedain Ardabili, Mohammad Amin Mohammadifar, Zahra Emam-Djomeh   +3 more
doaj  

The products from fermentation of wheat bran fiber by Auricularia polytricha strain and the effects of the products on rheological properties of dough sheet. [PDF]

Food Sci Nutr, 2020
Jiang S, Li L, Li L, Zheng X, Li Z, Song X.   +5 more
europepmc   +1 more source

The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough

Ultrasonics Sonochemistry
This study explores the impact of multifrequency ultrasonic treatments on the properties of wheat frozen dough starch at different treatment times (15, 25, and 35 min).
Zahoor Ahmed, Abid Hussain, Umar Farooq, Yibin Zhou, Isam A. Mohamed Ahmed, Muhammad Waseem, Bin Xu, Muhammad Faisal Manzoor, Robert Mugabi   +8 more
doaj   +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

Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace. [PDF]

Foods
Dahdah P, Cabizza R, Farbo MG, Fadda C, Mara A, Hassoun G, Piga A.   +6 more
europepmc   +1 more source

Dough Rheology, Physico-Chemical, and Sensory Properties of Bread From Wheat/Fresh Green Mature Banana Puree Composite. [PDF]

Food Sci Nutr
Mugampoza E, Nankya N, Tabula A, Mutambuka M, Nakyinsige K.   +4 more
europepmc   +1 more source

Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality. [PDF]

Food Chem X
Zhuang K, Ding W, Yao L, Chen X, Dai J.
europepmc   +1 more source

Effects of Konjac Glucomannan on the Gelatinization, Retrogradation, and Dough Properties of Wheat Flour. [PDF]

Foods
Wu K, Yang Z, Xu W, Zhang T, Tao Y, Qian H, Zhang Q, Jiang F.   +7 more
europepmc   +1 more source

Ultrasound-mediated structural and chemical modifications in wheat proteins and their impact on functional and storage properties: a review. [PDF]

RSC Adv
Garg K, Sinha S, Kaur K, Qadri OS.
europepmc   +1 more source

Structure and Quantitative-Structure-Function Relationships of Wheat High-Molecular-Weight Glutenin Subunits: From Allelic Polymorphism to Dough Rheology. [PDF]

Compr Rev Food Sci Food Saf
Zhou H, Wei Y, Wang X, Guo B, Zhang Y.
europepmc   +1 more source