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There are 106727 results for: content related to: The effects of different materials as dough improvers for organic whole wheat bread

  1. 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

  2. Probing the Properties of Dough with Low-Intensity Ultrasound

    Cereal Chemistry

    Volume 92, Issue 2, March/April 2015, Pages: 121–133, Martin G. Scanlon and John H. Page

    Version of Record online : 24 APR 2015, DOI: 10.1094/CCHEM-11-13-0244-IA

  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. 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

  5. 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

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

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 5, September 2017, Pages: 850–867, 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

  7. 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

  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. 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

  10. 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

  11. 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

  12. Cephalaria syriaca addition to wheat flour dough and effect on rheological properties

    International Journal of Food Science & Technology

    Volume 41, Issue s2, December 2006, Pages: 37–46, Mehmet Murat Karaoğlu

    Version of Record online : 16 NOV 2006, DOI: 10.1111/j.1365-2621.2006.01272.x

  13. Bakery Processes, Yeast-Raised Products

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Joseph G. Ponte, Joel D. Payne and

    Published Online : 13 JUL 2007, DOI: 10.1002/0471238961.2505011916151420.a01.pub2

  14. Small and Large Deformation Rheology for Hard Wheat Flour Dough as Influenced by Mixing and Resting

    Journal of Food Science

    Volume 73, Issue 1, January/February 2008, Pages: E1–E8, Y.-R. Kim, P. Cornillon, O.H. Campanella, R.L. Stroshine, S. Lee and J.-Y. Shim

    Version of Record online : 12 DEC 2007, DOI: 10.1111/j.1750-3841.2007.00599.x

  15. 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

  16. Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

    Journal of Texture Studies

    Volume 46, Issue 6, December 2015, Pages: 475–486, Jean Didier Kouassi-Koffi, Vlad Muresan, Sophie Nadege Gnangui, Alina Sturza, Elena Mudura and Lucien Patrice Kouamé

    Version of Record online : 1 SEP 2015, DOI: 10.1111/jtxs.12153

  17. 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

  18. The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough

    Cereal Chemistry

    Volume 93, Issue 4, July/August 2016, Pages: 377–385, Xiaojuan Tang, Feng Wang, Weining Huang, Qibo Zou, Chunli Jia, Dadi Jin, Jacob-Ojobi Omedi and Zhibin Li

    Version of Record online : 17 FEB 2016, DOI: 10.1094/CCHEM-08-15-0179-R

  19. Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation

    Cereal Chemistry

    Volume 92, Issue 6, November/December 2015, Pages: 588–597, Mohammad N. Rezaei, Kevin J. Verstrepen and Christophe M. Courtin

    Version of Record online : 15 JUN 2015, DOI: 10.1094/CCHEM-04-15-0061-R

  20. You have full text access to this Open Access content
    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