Results 111 to 120 of about 10,124 (189)

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

Ultrason Sonochem
Ahmed Z, Hussain A, Farooq U, Zhou Y, Mohamed Ahmed IA, Waseem M, Xu B, Manzoor MF, Mugabi R.   +8 more
europepmc   +1 more source

Physical Characteristics of Durum Wheat Dough and Pasta with Different Carrot Pomace Varieties. [PDF]

Gels
Luca MI, Ungureanu-Iuga M, Batariuc A, Mironeasa S.   +3 more
europepmc   +1 more source

Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread. [PDF]

Food Sci Nutr
Jin YB, Tan JM, Yang H, Liu P, Wu H, Li B.   +5 more
europepmc   +1 more source

Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough. [PDF]

Food Chem X
Song M, Fan Z, Liang Z, Wang S, Zhang X, Pei Y, Gao H, Zeng J.   +7 more
europepmc   +1 more source

Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough. [PDF]

Food Chem X
Wang L, Yan M, Jiang Q, Wang B, Luo D, Yue C, Guo J, Qiu J, Wang H, Wu W, Huang Y.   +10 more
europepmc   +1 more source

Microbiological aspects of wheat sour-dough

Antonie van Leeuwenhoek, 1985
Creemers-Molenaar, T., Nout, M.J.R., Bonants-van Laarhoven, T.M.G.   +2 more
openaire   +3 more sources

Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough. [PDF]

Molecules
Liszkowska W, Motyl I, Pielech-Przybylska K, Dziekońska-Kubczak U, Berłowska J.   +4 more
europepmc   +1 more source

Metabolite analysis of wheat dough fermentation incorporated with buckwheat. [PDF]

Food Sci Nutr, 2020
Wang B, Xiao L, Chai D, Jiang Y, Wang M, Xu X, Li C, Dong L.   +7 more
europepmc   +1 more source

Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality. [PDF]

Food Sci Nutr, 2020
Shi K, Wang P, Zhang C, Lu Z, Chen M, Lu F.   +5 more
europepmc   +1 more source

Preliminary Survey of Alternaria Toxins Reduction during Fermentation of Whole Wheat Dough. [PDF]

Microorganisms, 2020
Janić Hajnal E, Pezo L, Orčić D, Šarić L, Plavšić D, Kos J, Mastilović J.   +6 more
europepmc   +1 more source