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There are 23299 results for: content related to: Influence of Mixing on Quality of Gluten-Free Bread

  1. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 4, 15 March 2015, Pages: 653–661, María E Matos and Cristina M Rosell

    Version of Record online : 27 MAY 2014, DOI: 10.1002/jsfa.6732

  2. 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

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    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

  4. 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

  5. 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

    Iva Burešová and Roman Kubínek

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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. Baked Goods

    Biotechnology Set, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 239–319, 2008

    Published Online : 7 MAY 2008, DOI: 10.1002/9783527620999.ch7j

  14. 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

  15. Baked Goods

    Biotechnology: Enzymes, Biomass, Food and Feed, Volume 9, Second Edition

    Gottfried Spicher, Jürgen-Michael Brümmer, Pages: 240–319, 2008

    Published Online : 4 MAR 2008, DOI: 10.1002/9783527620920.ch7

  16. Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1735–E1745, J. Shanthilal and Suvendu Bhattacharya

    Version of Record online : 6 AUG 2015, DOI: 10.1111/1750-3841.12941

  17. 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

  18. Physical properties of sugar cookies containing chia–oat composites

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 15, December 2014, Pages: 3226–3233, George E Inglett, Diejun Chen and Sean Liu

    Version of Record online : 23 APR 2014, DOI: 10.1002/jsfa.6674

  19. 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

  20. 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