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| bread dough (125) |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Effect of hydrocolloids on gluten‐free batter properties and bread quality | | International journal of food science and technology |
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| Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread | | Journal of the science of food and agriculture |
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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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| dough sponges (3) |
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| Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits | | Theoretical and applied genetics |
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| Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties | | Theoretical and applied genetics |
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| Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread | | Journal of the science of food and agriculture |
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| frozen dough (36) |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions | | Journal of food engineering |
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| Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | | Journal of food engineering |
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| Soy ingredients stabilize bread dough during frozen storage | | Journal of cereal science |
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| all 36 items... |
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| sourdough (103) |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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| all 103 items... |
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| (others) (374) |
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| Rheological properties of batter dough: effect of egg level | | Journal of food process engineering |
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| Effect of Lentinus edodes β-Glucan-Enriched Materials on the Textural, Rheological, and Oil-Resisting Properties of Instant Fried Noodles | | Food and bioprocess technology |
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| Concentrations of Total Glutathione and Cysteine in Wheat Flour as Affected by Sulfur Deficiency and Correlation to Quality Parameters | | Journal of agricultural and food chemistry |
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| A suspension model of the linear viscoelasticity of gluten doughs | | Journal of cereal science |
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| all 374 items... |
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