Results 161 to 170 of about 10,124 (189)

Rheological properties of wheat flour doughs

Rheologica Acta, 1970
T. L. Smith, N. W. Tschoegl
  +4 more sources

Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Journal of Food Engineering, 2021
Secil Türksoy, Józef Kokini, Merve Yildirim Erturk   +2 more
exaly  

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Food Hydrocolloids, 2020
Zhonghua Wang, Asgar Farahnaky
exaly  

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

Food Research International, 2022
Yanrong Ma, Xinyou Cao
exaly  

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Carbohydrate Polymers, 2021
Zhonghua Wang, Mingxun Chen, Xin Gao
exaly  

Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Food Hydrocolloids, 2022
Runqiang Yang, , Zhenxin Gu
exaly  

Lipids in wheat flour doughs.

Journal of the science of food and agriculture, 1973
D L, Mann, W R, Morrison
openaire   +1 more source

The glutenin macropolymer of wheat flour doughs

Trends in Food Science & Technology, 1999
Megan P. Lindsay, John H. Skerritt
openaire   +1 more source

WHEAT | Dough Rheology

2004
openaire   +1 more source

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Food Hydrocolloids, 2013
Narpinder Singh
exaly