Results 141 to 150 of about 174,546,506 (215)

Enhancing the Quality of Buckwheat Noodles Through the Addition of Wheat Gluten and Wheat Flour. [PDF]

Foods
Lei X, Huang Y, Hu Y, Tang Q, Zeng X, Liu C, Liu X, Zhang W.   +7 more
europepmc   +1 more source

Physicochemical, Rheological, and Sensory Characterization of Gluten-Reduced Cookies Enriched with Amaranth and Chickpea Flours. [PDF]

Foods
De la Cruz Sarchi SA, Pozo Alvear LJ, Rivas Rosero CA, Torres Mayanquer FG, Mina Ortega JI, Jácome Sarchi GA.   +5 more
europepmc   +1 more source

Insights into the coordinated roles of CO₂ evolution and <i>in situ</i> generated sodium salts across gluten protein, dough development, and steamed bread quality, in a chemically leavened system. [PDF]

Curr Res Food Sci
Wang A, Mohammadi N, Tong LT, Scannell AGM.   +3 more
europepmc   +1 more source

Effects of Ultra-High Pressure-Cellulase Pretreatment on the Structural Characteristics and Functional Properties of Soluble Dietary Fiber from Perilla Seed Hulls and Its Application in Wheat-Corn Composite Dough. [PDF]

Foods
Zhou F, Wang B, Liu K, Yang Y, Wang Q, Li S.   +5 more
europepmc   +1 more source

Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi-Scale Effects, and Synergistic Technologies. [PDF]

Compr Rev Food Sci Food Saf
Meng K, Luo D, Bai Z, Yue C, Li P, Chen Y, Han S.   +6 more
europepmc   +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

From milling to digestion: matrix-driven effects of tritordeum and wheat flours on the technological quality and digestibility of cereal-based foods. [PDF]

Curr Res Food Sci
D'Auria G, Sardella C, Bresciani A, Graziuso F, Nitride C, Pellegrino L, Ferranti P, Marti A, Blandino M.   +8 more
europepmc   +1 more source

Impact of microwave- and far-infrared-assisted acid modification on the structure and functional properties of zein-corn dough. [PDF]

Food Chem X
Liu Y, Liu Z, Song B, Li Q, Wang Y, Zhou Y, Zhao C, Zhang H, Wu Y, Xu X, Liu J.   +10 more
europepmc   +1 more source

Optimized Hydrothermal Pretreatment of Quinoa Seeds and Its Impact on the Functional, Rheological, and Breadmaking Properties of Quinoa Flour. [PDF]

J Food Sci
Dudu OE, Bolaji OO, Olotu TA, Tajudeen RA, Dudu JW, Oyeyinka SA.   +5 more
europepmc   +1 more source

Features of the rheological properties of dough with sunflower and cedar flour

Proceedings of the Voronezh State University of Engineering Technologies, 2016
V. A. Gaysina, L. A. Kozubaeva, S. S. Kuzmina   +2 more
openaire   +2 more sources