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There are 6534 results for: content related to: Experiments on dough rheology to improve screening of bread wheat cultivars

  1. You have free access to this content
    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  2. Effect of waxy flour blends on dough rheology and bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 926–933, Laura H. Blake, Colin F. Jenner, Andrew R. Barber, Robert A. Gibson, Brian K. O'Neill and Q. Dzuy Nguyen

    Version of Record online : 22 DEC 2014, DOI: 10.1111/ijfs.12710

  3. The effects of bread-making process factors on Australian sweet lupin-wheat bread quality characteristics

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2373–2381, Casiana Blanca Villarino, Vijay Jayasena, Ranil Coorey, Sumana Chakrabarti-Bell and Stuart Johnson

    Version of Record online : 21 JUL 2014, DOI: 10.1111/ijfs.12595

  4. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2382–2390, Maria Assunta Previtali, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco, Amalia Conte and Matteo Alessandro Del Nobile

    Version of Record online : 8 MAY 2014, DOI: 10.1111/ijfs.12559

  5. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  6. Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

    International Journal of Food Science & Technology

    Volume 51, Issue 5, May 2016, Pages: 1120–1129, Phantipha Chareonthaikij, Tanat Uan-On and Witoon Prinyawiwatkul

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13072

  7. Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2685–2691, Jasna Mastilović, Žarko Kevrešan, Aleksandra Torbica, Elizabet Janić Hajnal and Dragan Živančev

    Version of Record online : 6 AUG 2014, DOI: 10.1111/ijfs.12601

  8. Arabinoxylan content and characterisation throughout the bread-baking process

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1911–1921, Alecia M. Kiszonas, E. Patrick Fuerst, Devanand Luthria and Craig F. Morris

    Version of Record online : 8 MAY 2015, DOI: 10.1111/ijfs.12829

  9. In vitro probiotic evaluation of potential antioxidant lactic acid bacteria isolated from idli batter fermented with Piper betle leaves

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 329–340, Vishwanathan Sadishkumar and Kadirvelu Jeevaratnam

    Version of Record online : 23 DEC 2016, DOI: 10.1111/ijfs.13284

  10. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  11. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  12. You have free access to this content
    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  13. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 1958–1966, James C. Waksmonski and Kadri Koppel

    Version of Record online : 14 JUL 2016, DOI: 10.1111/ijfs.13174

  14. Effect of xanthan gum on processing and cooking quality of nontraditional pasta

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1922–1932, Gurleen K. Sandhu, Senay Simsek and Frank A. Manthey

    Version of Record online : 20 APR 2015, DOI: 10.1111/ijfs.12813

  15. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  16. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Version of Record online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  17. Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 290–297, Chiemela E. Chinma, Muna Ilowefah, Balakrishnan Shammugasamy, Makeri Mohammed and Kharidah Muhammad

    Version of Record online : 18 JUL 2014, DOI: 10.1111/ijfs.12619

  18. Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 1000–1008, Raquel Garzón, Cristina M. Rosell, Rosa A. Malvar and Pedro Revilla

    Version of Record online : 22 FEB 2017, DOI: 10.1111/ijfs.13364

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    Coeliacs cannot live by gluten-free bread alone – every once in awhile they need antioxidants

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 81–90, María D. Torres, Santiago Arufe, Francisco Chenlo and Ramon Moreira

    Version of Record online : 18 OCT 2016, DOI: 10.1111/ijfs.13287

  20. Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice–buckwheat flour blend: assessment of quality characteristics and textural properties of the product

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 814–827, Alina Gerzhova, Martin Mondor, Marzouk Benali and Mohammed Aider

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13034