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There are 9567 results for: content related to: A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing

  1. Bread making with Saccharomyces cerevisiae CEN.PK113-5D expressing lipase A from Bacillus subtilis: leavening characterisation and aroma enhancement

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2120–2128, Lucia Paciello, Carmine Landi, Paola Orilio, Marisa Di Matteo, Jesus Zueco and Palma Parascandola

    Version of Record online : 22 JUN 2015, DOI: 10.1111/ijfs.12876

  2. Puff pastry and trends in fat reduction: an update

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1065–1075, Kanchana S. Wickramarachchi, Mike J. Sissons and Stanley P. Cauvain

    Version of Record online : 10 FEB 2015, DOI: 10.1111/ijfs.12754

  3. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  4. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality

    International Journal of Food Science & Technology

    Volume 47, Issue 12, December 2012, Pages: 2561–2573, Wesam A. AbuHammad, Elias M. Elias, Frank A. Manthey, Mohammed S. Alamri and Mohamed Mergoum

    Version of Record online : 14 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03135.x

  5. Dough rheological properties in relation to cracker-making performance of organically grown spelt cultivars

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2356–2362, Bojana Filipčev, Olivera Šimurina, Marija Bodroža-Solarov and Jovana Brkljača

    Version of Record online : 12 JUL 2013, DOI: 10.1111/ijfs.12225

  6. Chia (Salvia hispanica L.) as fat replacer in sweet pan breads

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1425–1432, Viktoria Zettel and Bernd Hitzmann

    Version of Record online : 6 MAY 2016, DOI: 10.1111/ijfs.13110

  7. Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 142–149, Trygve Helgerud, Reidar B. Schüller, Tzvetelin Dessev, Elling O. Rukke, Svein H. Knutsen, Nils K. Afseth and Simon Ballance

    Version of Record online : 14 NOV 2015, DOI: 10.1111/ijfs.12983

  8. Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 555–564, Pierre Gélinas, Carole McKinnon and Fleur Gagnon

    Version of Record online : 24 DEC 2015, DOI: 10.1111/ijfs.13022

  9. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  10. 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

  11. 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

  12. Mathematical approach to assessing spelt cultivars (Triticum aestivum subsp. spelt) for pasta making

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 195–203, Jelena Filipović, Lato Pezo, Nada Filipović, Vladimir Filipović, Marija Bodroža-Solarov and Miroslav Plančak

    Version of Record online : 12 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03177.x

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    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

  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. 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

  16. Modelling of dough formation process and structure evolution during farinograph test

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 121–127, Massimo Migliori and Sebastiano Correra

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03167.x

  17. Chemical composition, sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

    International Journal of Food Science & Technology

    Volume 49, Issue 6, June 2014, Pages: 1544–1556, Lucia Padalino, Marcella Mastromatteo, Lucia Lecce, Sara Spinelli, Francesco Contò and Matteo Alessandro Del Nobile

    Version of Record online : 13 DEC 2013, DOI: 10.1111/ijfs.12453

  18. Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1375–1382, Sandra Pérez-Quirce, Concha Collar and Felicidad Ronda

    Version of Record online : 13 DEC 2013, DOI: 10.1111/ijfs.12439

  19. Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2413–2420, Crassina A. Shimray, Sheetal Gupta and G. Venkateswara Rao

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03117.x

  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