Results 181 to 189 of about 10,124 (189)

Effect of high pressure processing on wheat dough and bread characteristics

LWT - Food Science and Technology, 2010
Cristina M Rosell, Rossana Altamirano-Fortoul, Maria Eugenia Barcenas   +2 more
exaly  

Modelling the Developmental Rheology of Wheat-Flour Dough using Extension Tests

Journal of Cereal Science, 2000
P W Gras, R S Anderssen
exaly  

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Trends in Food Science and Technology, 2018
Yonghui Li, Yanting Shen
exaly  

Dough rheology and bread quality of wheat–chickpea flour blends

Industrial Crops and Products, 2012
exaly  

WHEAT DOUGH PROPERTIES AFFECTED BY ADDITIVES

1995
openaire   +1 more source

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Foods
Filip Van Bockstaele, Els Debonne, Mia Eeckhout   +2 more
exaly  

The rheological testing of wheat glutens and doughs.

Chemistry & industry, 1968
P W, Heaps, T, Webb, P W, Eggitt, J B, Coppock   +3 more
openaire   +1 more source

Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review

Food Research International
exaly  

Wheat flour. Physical characteristics of doughs

openaire   +2 more sources