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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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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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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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| Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality | | Lebensmittel-Wissenschaft |
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| Effects of glucose oxidase, hemicelluluas and ascorbic acid on dough and bread quality | | Journal of food quality |
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| Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread | | Food and bioprocess technology |
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| Some nutritional quality and sensory attributes of wheat flours fortified with iron and zinc | | Journal of food processing and preservation |
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| The use of whey protein particles in gluten-free bread production, the effect of particle stability | | Food hydrocolloids |
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| Formulation optimisation of vegetable flour–loaded functional bread. Part II: effect of the flour hydration on the bread quality | | International journal of food science and technology |
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| Effect of native and lyophilized kefir grains on sensory and physical attributes of wheat bread | | Journal of food processing and preservation |
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| Grain of high digestible, high lysine (HDHL) sorghum contains kafirins which enhance the protein network of composite dough and bread | | Journal of cereal science |
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| Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread | | Food hydrocolloids |
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| A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven | | European food research and technology |
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| Effect of date flesh fiber concentrate addition on dough performance and bread quality | | Journal of texture studies |
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| Soy ingredients stabilize bread dough during frozen storage | | Journal of cereal science |
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| Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking | | Innovative food science and emerging technologies |
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| Effect of extruded wheat bran on dough rheology and bread quality | | Lebensmittel-Wissenschaft |
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| Genomic regions influencing gene expression of the HMW glutenins in wheat | | Theoretical and applied genetics |
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| Salt content in bread and dough from northern Portugal: Method development and comparison | | Journal of food composition and analysis |
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| Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life | | International journal of food science and technology |
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| Isolation and identification of phytase-active yeasts from sourdoughs | | Lebensmittel-Wissenschaft |
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| Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality | | Food and bioprocess technology |
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| Impact of process conditions on the structure of pre-fermented frozen dough | | Journal of food engineering |
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| Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough | | Food hydrocolloids |
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| Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids | | Journal of the science of food and agriculture |
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| Effects of glycerol on water properties and steaming performance of prefermented frozen dough | | Journal of cereal science |
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| Design of multiplex PCR for simultaneous detection of rope‐forming Bacillus strains in Iranian bread dough | | Journal of the science of food and agriculture |
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| Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS ¹³C NMR Spectroscopic Study | | Food and bioprocess technology |
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| Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach | | Food biophysics |
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| Effect of emulsifiers and fungal α-amylase on rheological characteristics of wheat dough and quality of flat bread | | Journal of food process engineering |
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| Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread | | European journal of lipid science and technology |
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| Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile | | European food research and technology |
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| Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking | | Food and bioprocess technology |
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| Can bread wheat quality be determined by gluten index? | | Journal of cereal science |
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| Effect of Extruded Wheat Germ on Dough Rheology and Bread Quality | | Food and bioprocess technology |
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| Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases | | Applied microbiology and biotechnology. |
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| Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC | | Food research international |
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