Results 81 to 90 of about 10,124 (189)

Effects of Baking and Frying on the Protein Oxidation of Wheat Dough. [PDF]

Foods, 2023
Liu R, Yang Y, Cui X, Mwabulili F, Xie Y.   +4 more
europepmc   +1 more source

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes. [PDF]

Foods, 2023
Pycia K, Juszczak L.
europepmc   +1 more source

Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake

Liang you shipin ke-ji
In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected.
LI Yi, TIAN Xiao-hong, WANG Jia-ya, JIANG Ping, TAN Bin   +4 more
doaj   +1 more source

Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality

Food Technology and Biotechnology, 2007
Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa.
Mouming Zhao, Yueming Jiang, Jinshui Wang   +2 more
doaj  

Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough. [PDF]

Foods, 2023
Yang J, Zhang Y, Jiang J, Zhang B, Li M, Guo B.   +5 more
europepmc   +1 more source

Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid. [PDF]

Foods, 2023
He N, Pan Z, Li L, Zhang X, Yuan Y, Yang Y, Han S, Li B.   +7 more
europepmc   +1 more source

INVESTIGATION OF BAKING PROPERTIES OF FLOUR PRODUCED FROM WHEAT OF DIFFERENT HARVEST YEARS

Zernovì Produkti ì Kombìkorma
The article presents the results of a study on the influence of wheat harvest year on the baking properties of wheat flour of premium, first, and second grades.
O. Voloshenko, M. Kovalov, V. Kovalova, V. Yenhibarian   +3 more
doaj   +1 more source

The effects of proteins and phospholipids on the mobility of wheat doughs. [PDF]

Agricultural and Biological Chemistry, 1989
AIBARA, Shigeo, INAKUMA, Takahiro, MORITA, Yuhei   +2 more
openaire   +2 more sources

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough. [PDF]

Gels, 2022
Troncoso Recio R, Pérez Guerra N, Torrado Agrasar A, Tovar Rodríguez CA.   +3 more
europepmc   +1 more source