Impact of sodium chloride on wheat doughs [PDF]
, 2009 The impact of salt (sodium chloride) on the wheat dough was studied, with a particular focus on the state and distribution of water and sodium in the dough system. In this study, dough samples were prepared using the same processing techniques as in commercial bakery (i.e.
openaire +1 more source
Effect of cyclodextrin glucosyltransferase extracted from Bacillus xiaoxiensis on wheat dough and bread properties. [PDF]
Front Nutr, 2022 Yang L +7 more
europepmc +1 more source
Effects of wheat starch content on its flour and frozen dough bread
Food Chemistry: XThe refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0–8 weeks frozen dough bread were studied.
Zixuan Yang +4 more
doaj +1 more source
Composition and Functional Effect of Mango (Mangifera indica L.) Almond Flours on Wheat Dough Rheology. [PDF]
Int J Food Sci, 2022 Zomegni G +3 more
europepmc +1 more source
Technological aspects of managing the structural and mechanical properties of wheat bread crumb
Пищевые системыThis work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process,
V. Ya. Chernykh +4 more
doaj +1 more source
Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product. [PDF]
Foods, 2023 Adamczyk G +3 more
europepmc +1 more source
Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods. [PDF]
Foods, 2022 Xie X, Cai K, Yuan Z, Shang L, Deng L.
europepmc +1 more source
Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality. [PDF]
Foods, 2022 Carboni AD +3 more
europepmc +1 more source
The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough. [PDF]
Materials (Basel), 2022 Pycia K, Juszczak L.
europepmc +1 more source
Improvement of wheat dough structuring process
Новые технологии, 2019 The bakery industry plays a huge role in providing the Russian population with food. Bread in Russia has a special value and the range of bakery products is unusually wide. Continuously new types of baking products are developed. At the same time, production of traditional types of bread is preserved, without which food in Russia is difficult to ...
S. D. Rudnev, V. V. Ivanov, R. V. Kryuk
openaire +1 more source