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There are 20124 results for: content related to: Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

  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. 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

  3. Dough aeration and rheology: Part 3. Effect of the presence of gas bubbles in bread dough on measured bulk rheology and work input rate

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 13, October 2005, Pages: 2203–2212, Nyuk L Chin, Peter J Martin and Grant M Campbell

    Version of Record online : 20 JUN 2005, DOI: 10.1002/jsfa.2238

  4. The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

    Journal of Texture Studies

    Volume 47, Issue 5, October 2016, Pages: 423–431, Iva Burešová and Roman Kubínek

    Version of Record online : 24 FEB 2016, DOI: 10.1111/jtxs.12176

  5. EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB-SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES

    Journal of Food Processing and Preservation

    Volume 37, Issue 3, June 2013, Pages: 232–244, SUWIMON KEERATIPIBUL, NAPHATRAPI LUANGSAKUL, SHINYA OTSUKA, SHIGERU SAKAI, YASUSHI HATANO and SOMBOON TANASUPAWAT

    Version of Record online : 5 MAR 2012, DOI: 10.1111/j.1745-4549.2011.00640.x

  6. Dough aeration and rheology: Part 2. Effects of flour type, mixing speed and total work input on aeration and rheology of bread dough

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 13, October 2005, Pages: 2194–2202, Nyuk L Chin and Grant M Campbell

    Version of Record online : 20 JUN 2005, DOI: 10.1002/jsfa.2237

  7. Rheological properties of commercial chestnut flour doughs with different gums

    International Journal of Food Science & Technology

    Volume 46, Issue 10, October 2011, Pages: 2085–2095, Ramon Moreira, Francisco Chenlo and Maria Dolores Torres

    Version of Record online : 26 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02720.x

  8. You have free access to this content
    Bread Dough and Baker's Yeast: An Uplifting Synergy

    Comprehensive Reviews in Food Science and Food Safety

    Nore Struyf, Eva Van der  Maelen, Sami Hemdane, Joran Verspreet, Kevin J. Verstrepen and Christophe M. Courtin

    Version of Record online : 28 JUL 2017, DOI: 10.1111/1541-4337.12282

  9. Influence of Mixing on Quality of Gluten-Free Bread

    Journal of Food Quality

    Volume 36, Issue 2, April 2013, Pages: 139–145, Manuel Gómez, María Talegón and Esther de la Hera

    Version of Record online : 7 JAN 2013, DOI: 10.1111/jfq.12014

  10. EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN-FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS

    Journal of Texture Studies

    Volume 43, Issue 5, October 2012, Pages: 375–383, R. MOREIRA, F. CHENLO and M.D. TORRES

    Version of Record online : 27 JUN 2012, DOI: 10.1111/j.1745-4603.2012.00348.x

  11. Influence of the Addition of Extruded Flours on Rice Bread Quality

    Journal of Food Quality

    Volume 37, Issue 2, April 2014, Pages: 83–94, Mario M. Martínez, Bonastre Oliete, Laura Román and Manuel Gómez

    Version of Record online : 16 JAN 2014, DOI: 10.1111/jfq.12071

  12. Origin and practical significance of the sticky dough factor in 1BL/1RS wheats

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 1, 1 January 2003, Pages: 29–38, W E Barbeau, S S Schwarzlaff, M G Uriyo, J M Johnson, C H Harris and C A Griffey

    Version of Record online : 9 DEC 2002, DOI: 10.1002/jsfa.1274

  13. Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: E455–E461, K.L. Mehta, M.G. Scanlon, H.D. Sapirstein and J.H. Page

    Version of Record online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01346.x

  14. Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2109–2116, Marcella Mastromatteo, Alessandra Danza, Mariangela Guida and Matteo Alessandro Del Nobile

    Version of Record online : 4 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03077.x

  15. 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

  16. Dough aeration and rheology: Part 1. Effects of mixing speed and headspace pressure on mechanical development of bread dough

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 13, October 2005, Pages: 2184–2193, Nyuk L Chin and Grant M Campbell

    Version of Record online : 20 JUN 2005, DOI: 10.1002/jsfa.2236

  17. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation

    Journal of the Science of Food and Agriculture

    Volume 97, Issue 8, June 2017, Pages: 2366–2374, Donatella Peressini, Dobrila Braunstein, John H Page, Anatoliy Strybulevych, Corrado Lagazio and Martin G Scanlon

    Version of Record online : 24 OCT 2016, DOI: 10.1002/jsfa.8048

  18. IMPROVEMENT OF THE WHEAT AND CORN BRAN BREAD QUALITY BY USING GLUCOSE OXIDASE AND HEXOSE OXIDASE

    Journal of Food Quality

    Volume 32, Issue 2, April 2009, Pages: 209–223, HÜLYA GÜL, M. SERTAÇ ÖZER and HALEF DİZLEK

    Version of Record online : 2 APR 2009, DOI: 10.1111/j.1745-4557.2009.00246.x

  19. You have free access to this content
    Effect of leavening microflora on pizza dough properties

    Journal of Applied Microbiology

    Volume 85, Issue 5, November 1998, Pages: 891–897, S. Coppola, O. Pepe and G. Mauriello

    Version of Record online : 5 JAN 2002, DOI: 10.1046/j.1365-2672.1998.00570.x

  20. DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKING

    Journal of Texture Studies

    Volume 36, Issue 1, February 2005, Pages: 44–67, AJAY PAL SINGH and MRINAL BHATTACHARYA

    Version of Record online : 26 APR 2005, DOI: 10.1111/j.1745-4603.2005.00003.x