Results 201 to 210 of about 174,546,506 (215)

Effects of Natural Inulin on the Rheological, Physicochemical and Structural Properties of Frozen Dough During Frozen Storage and Its Mechanism

LWT - Food Science and Technology, 2023
Denglin Luo, Zhouya Bai, Yingyu Zhao
exaly  

Measuring the Rheological Properties of Dough

2003
openaire   +1 more source

Moderate Addition of B-Type Starch Granules Improves the Rheological Properties of Wheat Dough

Food Research International, 2022
Xinyou Cao, Yanrong Ma
exaly  

Effect of Freezing Rate and Frozen Storage on the Rheological Properties and Protein Structure of Non-Fermented Doughs

Journal of Food Engineering, 2021
Boli Guo
exaly  

Physicochemical Properties of Starch in Relation to Rheological Properties of Wheat Dough (Triticum aestivum L.)

Food Chemistry, 2019
Zhonghua Wang, Xin Gao, Jingyang Tong
exaly  

Comparison of Uniaxial/Biaxial Extensional Rheological Properties of Mixed Dough With Traditional Rheological Test Results: Relationship With the Quality of Steamed Bread

International Journal of Food Science and Technology, 2020
Chong Liu, Mingfei Li, Qinghua Yue
exaly  

Rheological properties of soy polysaccharide dough

1990
openaire   +1 more source

A Comparison of the Rheological Properties of Wheat Flour Dough and Its Gluten Prepared by Ultracentrifugation

Food Hydrocolloids, 2004
Helena Larsson, Ann-Charlotte Eliasson
exaly  

Effects of Freezing and Frozen Storage Conditions on the Rheological Properties of Different Formulations of Non-Yeasted Wheat and Gluten-Free Bread Dough

Journal of Food Engineering, 2010
Marie de Lamballerie, Bonastre Oliete
exaly  

Effect of Inulin on Rheological Properties of Soft and Strong Wheat Dough

International Journal of Food Science and Technology, 2018
Baocheng Xu, Denglin Luo, Sihai Han
exaly