all items  in current results   Refine your search within these categories: Animal Science and Animal Products (group results) animal products (3) animal science (6) animals (1) zoology (10) Biological Sciences (group results) anatomy and morphology (9) behavior (2) biochemistry (85) biological properties and phenomena (7) botany (6) cell biology (7) genetics (12) immunology (2) microbiology (28) nutrition (19) more... Breeding and Genetic Improvement (group results) breeding (12) genetic resources (18) genetic techniques and protocols (2) germplasm evaluation (1) Calendar Year (group results) Year (125) Economics, Business and Industry: all > products and commodities > agricultural products > foods > dough > bread dough Farms and Farming Systems Food and Human Nutrition (group results) food science (95) foods (125) human nutrition (1) Forest Science and Forest Products Geographical Locations (group results) Asia (2) Europe (3) North America (2) Government, Law and Regulations Health and Pathology (group results) animal and human health (5) pathological processes and conditions (1) plant health (1) Insects and Entomology (group results) insect products (1) Natural Resources, Earth and Environmental Sciences atmospheric sciences (2) environment (1) hydrology (5) natural resource management (2) natural resources (18) soil science (5) Physical and Chemical Sciences (group results) chemical substances (89) chemistry (84) physics (96) Plant Science and Plant Products (group results) botany (6) crop production (3) crop quality (1) irrigation and drainage (1) plant breeding (11) plant characteristics (2) plant cultural practices (3) plant health (1) plant products (89) soil management (4) Reference Types (group results) Journal (125) Research, Technology and Engineering (group results) engineering (4) equipment (10) materials science (17) mathematics and statistics (23) methodology (41) research (13) support systems and models (7) technology (60) Rural and Agricultural Sociology (group results) family and consumer science (2) people (2) social sciences (2) Taxa - Algae Taxa - Animalia Taxa - Archaea, Cyanobacteria and Bacteria (group results) Eubacteria (8) Taxa - Fungi, Yeasts, Molds and Mildews (group results) Deuteromycotina (1) Dikarya (6) Taxa - Plantae (group results) Magnoliophyta (17) Taxa - Viruses and Viroids Time Periods Recently Viewed Items Go to Item History

These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > dough > bread dough × 125 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (2)    (Click to View) Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking Innovative food science and emerging technologies (Click to View) Models of growing season weather impacts on breadmaking quality of spring wheat from producer fields in western Canada Journal of the science of food and agriculture environment (1)    (Click to View) Predicting wheat quality--consequences of the ascorbic acid improver effect Journal of cereal science hydrology (5)    (Click to View) Prediction of rheological properties of Iranian bread dough from chemical composition of wheat flour by using artificial neural networks Journal of food engineering (Click to View) A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour Journal of food engineering (Click to View) Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs Journal of agricultural and food chemistry (Click to View) Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing Journal of cereal science (Click to View) Digitization of farinogram plots and estimation of mixing stability Journal of cereal science natural resource management (2)    (Click to View) Fourier modelling, analysis and interpretation of high-resolution mixograph data Journal of cereal science (Click to View) Models of growing season weather impacts on breadmaking quality of spring wheat from producer fields in western Canada Journal of the science of food and agriculture natural resources (18)    (Click to View) Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits Theoretical and applied genetics (Click to View) 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 (Click to View) Effect of pentosanase on dough and bread properties produced by different types of flours Journal of food quality (Click to View) Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast International journal of food microbiology (Click to View) Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread Journal of cereal science (Click to View) Fourier modelling, analysis and interpretation of high-resolution mixograph data Journal of cereal science (Click to View) Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation Food microbiology (Click to View) Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10 Journal of cereal science (Click to View) Effects of the 6VS.6AL translocation on agronomic traits and dough properties of wheat Euphytica (Click to View) Rheological and Nuclear Magnetic Resonance (NMR) Study of the Hydration and Heating of Undeveloped Wheat Doughs Journal of agricultural and food chemistry (Click to View) Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties Journal of the science of food and agriculture (Click to View) Comparison of predictions of baking volume using large deformation rheological properties Journal of cereal science (Click to View) Composition of polymeric proteins and bread-making quality of wheat lines with allelic HMW-GS differing in number of cysteines Journal of cereal science (Click to View) Predicting wheat quality--consequences of the ascorbic acid improver effect Journal of cereal science (Click to View) Models of growing season weather impacts on breadmaking quality of spring wheat from producer fields in western Canada Journal of the science of food and agriculture (Click to View) A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality Journal of the science of food and agriculture (Click to View) Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection Journal of cereal science (Click to View) Effect of the 1BL.1RS translocation and of the Glu-B3 variation on fifteen quality tests in a doubled haploid population of wheat (Triticum aestivum L.) Journal of cereal science soil science (5)    (Click to View) The effect of the type and quantity of sugar-beet fibers on bread characteristics Journal of food engineering (Click to View) Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking Journal of agricultural and food chemistry (Click to View) Fourier modelling, analysis and interpretation of high-resolution mixograph data Journal of cereal science (Click to View) Interaction between nitrogen and sulfur by foliar application and its effects on flour bread-making quality Journal of the science of food and agriculture (Click to View) 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