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There are 17251 results for: content related to: Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

  1. 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

  2. Rheological properties of yeasted and nonyeasted wheat doughs developed under different mixing conditions

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 13, October 2008, Pages: 2309–2323, Robin K Connelly and Rebekah L McIntier

    Version of Record online : 29 AUG 2008, DOI: 10.1002/jsfa.3352

  3. Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven

    Journal of Texture Studies

    Volume 45, Issue 3, June 2014, Pages: 235–245, Renata Różyło, Dariusz Dziki, Janusz Laskowski, Stanisław Skonecki, Grzegorz Łysiak, Ryszard Kulig and Krzysztof Różyło

    Version of Record online : 20 MAY 2014, DOI: 10.1111/jtxs.12069

  4. Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β-Glucan-Rich Barley Flour Fraction

    Journal of Food Quality

    Volume 38, Issue 5, October 2015, Pages: 316–327, Abdelmagid Hamed, Sanaa Ragaee, Massimo Marcone and El-Sayed M. Abdel-Aal

    Version of Record online : 29 JUL 2015, DOI: 10.1111/jfq.12151

  5. You have free access to this content
    Rheological properties and bread quality of frozen yeast-dough with added wheat fiber

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 1, 15 January 2017, Pages: 191–198, Vivian Adams, Sanaa M Ragaee and El-Sayed M Abdel-Aal

    Version of Record online : 6 APR 2016, DOI: 10.1002/jsfa.7710

  6. Effect of β-Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

    Journal of Food Science

    Volume 79, Issue 12, December 2014, Pages: E2470–E2479, Abdelmagid Hamed, Sanaa Ragaee and El-Sayed M. Abdel-Aal

    Version of Record online : 17 NOV 2014, DOI: 10.1111/1750-3841.12702

  7. The impact of yeast fermentation on dough matrix properties

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 11, 30 August 2016, Pages: 3741–3748, Mohammad N Rezaei, Vinay B Jayaram, Kevin J Verstrepen and Christophe M Courtin

    Version of Record online : 8 JAN 2016, DOI: 10.1002/jsfa.7562

  8. The effect of different mixing processes on dough extensional rheology and baked attributes

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 12, September 2010, Pages: 2098–2104, Anastasia Ktenioudaki, Francis Butler and Eimear Gallagher

    Version of Record online : 1 JUL 2010, DOI: 10.1002/jsfa.4057

  9. How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough?

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: E274–E282, Rachel Crockett, Pauline Ie and Yael Vodovotz

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02088.x

  10. Combinations of glucose oxidase, α-amylase and xylanase affect dough properties and bread quality

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 525–534, María Eugenia Steffolani, Pablo D. Ribotta, Gabriela T. Pérez and Alberto E. León

    Version of Record online : 14 DEC 2011, DOI: 10.1111/j.1365-2621.2011.02873.x

  11. Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

    Journal of Texture Studies

    Volume 46, Issue 4, August 2015, Pages: 262–271, Federica Balestra, Gian Gaetano Pinnavaia and Santina Romani

    Version of Record online : 21 MAY 2015, DOI: 10.1111/jtxs.12124

  12. Enzymes, Baking, Bread Making

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    Encyclopedia of Bioprocess Technology

    Joan Qi Si

    Published Online : 15 OCT 2002, DOI: 10.1002/0471250589.ebt078

  13. Effects of milk proteins and gums on quality of bread made from frozen dough

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 8, June 2009, Pages: 1407–1415, Jinhan Shon, Young Yun, Malshick Shin, Koo Bok Chin and Jong-Bang Eun

    Version of Record online : 5 MAY 2009, DOI: 10.1002/jsfa.3602

  14. 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

  15. Combined Effect of Xylanase, Ascorbic and Citric Acid in Regulating the Quality of Bread Made From Organically Grown Spelt Cultivars

    Journal of Food Quality

    Volume 37, Issue 3, June 2014, Pages: 185–195, Bojana Filipčev, Olivera Šimurina and Marija Bodroža-Solarov

    Version of Record online : 21 MAR 2014, DOI: 10.1111/jfq.12081

  16. Application of the Chinese Steamed Bun Starter Dough (CSB-SD) in Breadmaking

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: E596–E604, Suwimon Keeratipibul, Naphatrapi Luangsakul, Shinya Otsuka, Shigeru Sakai, Yasushi Hatano and Somboon Tanasupawat

    Version of Record online : 3 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01845.x

  17. Effect of Lupinus (Lupinus albus) and Jatropha (Jatropha curcas) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design

    Journal of Texture Studies

    Volume 44, Issue 6, December 2013, Pages: 424–435, Alfonso Totosaus, Hugo López and Norma Güemes-Vera

    Version of Record online : 21 JUL 2013, DOI: 10.1111/jtxs.12031

  18. You have free access to this content
    Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

    Comprehensive Reviews in Food Science and Food Safety

    Volume 13, Issue 5, September 2014, Pages: 871–890, Vanessa D. Capriles and José Alfredo G. Arêas

    Version of Record online : 19 AUG 2014, DOI: 10.1111/1541-4337.12091

  19. Enzymes, Baking Processes

    Standard Article

    Encyclopedia of Industrial Biotechnology

    Joan Qi Si

    Published Online : 15 APR 2010, DOI: 10.1002/9780470054581.eib284

  20. Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: E278–E284, Jinhee Yi, William L. Kerr and Jerry W. Johnson

    Version of Record online : 18 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01180.x