Fibre enrichment of wheat bread with Jerusalem artichoke inulin: Effect on dough rheology and bread quality
Keywords: خمیر; Dietary fibre; Inulin; Wheat flour; Dough; Bread
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Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough
Keywords: خمیر; KAMUT® Khorasan flour; Durum wheat flour; Dough; Fermentation;
Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation
Keywords: خمیر; Saccharomyces cerevisiae; Yeast; Physiological phase; Diauxic shift; Dough; Fermentation rate; Rheofermentometer; Organic acids; pH; HPLC; High performance liquid chromatography; OD600; Optical density at 600Â nm; YPD; Yeast peptone dextrose; YPS; Yeast p
Impulse viscoelastic characterization of wheat flour dough during fermentation
Keywords: خمیر; Impulse viscoelasticity; Dough; Fermentation; Extensional property; Rheology
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
Keywords: خمیر; Rheology; By-products; Dough; Fibre; Pasting properties
Linear viscoelasticity characterization of egg albumen/glycerol blends with applications in material moulding processes
Keywords: خمیر; Egg albumen protein; Glycerol; Rheology; Dough
The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures
Keywords: خمیر; Gluten-free bread; Buckwheat; HPMC; Rheology; Dough; BakingCD, celiac disease; DBF, dehulled buckwheat flour; GF, gluten-free; HPMC, hydroxypropylmethylcellulose; HuSL, moisture of the bread slice; HuCC, moisture of the crumb core; PBF, puffed buckwheat f
Investigations on the evaluation of rheological properties of cereal based viscoelastic fluids using ultrasound
Keywords: خمیر; Dough; Ultrasound; Attenuation; Hookean material constants
Effect of Honey as Partial Sugar Substitute on Pasting Properties, Consumer Preference and Shelf Stability of Cassava-Wheat Composite Bread
Keywords: خمیر; Honey; sucrose sugar; cassava-wheat bread; dough; pasting properties
Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy
Keywords: خمیر; Dough; Gluten; Bran; ATR-FTIR spectroscopy; Gluten secondary structure; State of water in dough; Effect of bran addition on gluten structure in dough
Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties
Keywords: خمیر; Wheat; Dough; Gluten; SDS-unextractable polymeric protein (UPP); Rheology; DDT; dough development time; DOS; degree of softening; DS; dough stability; HMW-GS; high molecular weight-glutenin subunits; UPP; SDS-unextractable polymeric protein; WA; water abs
Characterization and yeast cryoprotective performance for thermostable ice-structuring proteins from Chinese Privet (Ligustrum Vulgare) leaves
Keywords: خمیر; Chinese Privet leaves; Ice-structuring proteins; Yeast; Dough; Rheofermentation;
The effects of soy on freezable bread dough: A magnetic resonance study
Keywords: خمیر; Magnetic resonance; NMR; MRI; Soy bread; Dough; Frozen dough; Functional foods
Textural and sensory properties of salted noodles containing purple yam flour
Keywords: خمیر; Wheat and yam flour blend; Textural properties; Dough; Sensory properties; Salted noodle;
Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)
Keywords: خمیر; Near infrared spectroscopy; Gluten-free; Dough; NIRS; near infrared reflectance spectroscopy; SNV; standard normal variate; DT; detrend; MSC; multiple scatter correction; MPLS; modified partial least squares; SD; standard deviation; SEC; standard error of
Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence
Keywords: خمیر; Wheat proteins; Lipids; Fluorescence; Dough; Protein surface hydrophobicity;
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs
Keywords: خمیر; Sweetener; Rheology; Dough; Texture; ANOVA; analysis of variance; BU; Brabender Unit; CTD; croissant-type doughs; FR-D; croissant-type dough containing fructose; Gâ²; elastic modulus; Gâ³; viscous modulus; G*; complex modulus; η*; complex viscosity; LS
Soy ingredients stabilize bread dough during frozen storage
Keywords: خمیر; Bread; Dough; Frozen storage; Soy; AUP; area under the peak; cc; cubic centimeter; ÎH; the change in enthalpy; DSC; differential scanning calorimetry; DTG; derivative of thermogravimetric analysis; ExtRmax; the extension of the dough at the maximal resis
Effect of glutens of different quality on dough characteristics and breadmaking performance
Keywords: خمیر; Wheat flour; Gluten quality; Dough; Breadmaking; Rheology;
Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours
Keywords: خمیر; Flour quality; Farinograph; Mixograph; Alveograph; Zeleny sedimentation test; AM; approved method; AX; arabinoxylan; FDDT; Farinograph dough development time; FDS; Farinograph dough stability; FS; flour sample; FWA; Farinograph water absorption; Ie; dough
Effect of inulin on rheological and thermal properties of gluten-free dough
Keywords: خمیر; Inulin; Starch; Dough; Bread; Rheological behavior; Thermal properties;
Characterization of bread dough: Rheological properties and microstructure
Keywords: خمیر; Dough; Moduli; Microstructure; Hydrocolloids;
Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty
Keywords: خمیر; MRI; Temperature mapping; T1; Dough; Bread; Uncertainty; Food; NMR;
Effects of hydroperoxide in breads on IgE antibody responses
Keywords: خمیر; Hydroperoxide; Allergy; Dough; Baked bread; ELISA; IgE
A stability study of green tea catechins during the biscuit making process
Keywords: خمیر; Tea catechins; Tea polyphenols; Stability; HPLC; EGCG; ECG; Biscuit; Dough;
Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties
Keywords: خمیر; Buckwheat; Wheat; Dough; Lipids composition; Rheology;
Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48
Keywords: خمیر; Bacteriocin; Bacillus; Dough; Spoilage; Food poisoning;
Quality of shear fractionated wheat gluten - Comparison to commercial vital wheat gluten
Keywords: خمیر; Functional properties; Gluten; Bread; Shear; Dough; CVWG; Commercial vital wheat gluten; SCG; Shear Cell separated gluten;
A novel method to prepare gluten-free dough using a meso-structured whey protein particle system
Keywords: خمیر; Gluten-free; Dough; Whey protein; Mesoscopic; Rheology; db; dry basis; GDL; glucono-delta-lacton; GMP; glutenin macropolymer; É; Henky-strain at fracture stress; RH; relative humidity; Ï; stress at fracture; n; strain hardening coefficient; WP; whey pro
Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan
Keywords: خمیر; Dough; Chinese steamed bread; Sodium alginates; Konjac glucomannan;
Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread
Keywords: خمیر; Gluten-free; Dough; Hydrocolloids; Soy protein isolate; Egg white solids; Thermal analysis; Rheology; Quality
Effect of honey powder on dough rheology and bread quality
Keywords: خمیر; Honey powder; Bread; Dough; Dough rheology
Antibacterial activity of carvacrol and 2-nitro-1-propanol against single and mixed populations of foodborne pathogenic bacteria in corn flour dough
Keywords: خمیر; Foodborne pathogens; Carvacrol; 2-Nitro-1-propanol; Dough; TTGE
Effect of wheat dietary fibres on bread dough development and rheological properties
Keywords: خمیر; Arabinoxylans; Dough; Fibres; ShearAX, arabinoxylans; G′,G″, storage and loss moduli (Pa); J,Je0,Jr0, creep compliance, steady state compliance and recoverable compliance (Pa−1); n, shear flow index of the Cross model; S, total creep time; WE-AX, water-ex
Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique
Keywords: خمیر; Dough; Microstructure; Epifluorescence light microscopy (EFLM); Confocal scanning laser microscopy (CSLM)
Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties
Keywords: خمیر; Dough; Rheological properties; Phospholipase A2; Dried egg yolk
Aeration of bread dough influenced by different way of processing
Keywords: خمیر; Dough; Aeration; Shearing; Mixing
Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb
Keywords: خمیر; Bread; Dough; Baking; Post-chilling; Pressure; CO2 release; Porous structure; Crust; Starch gelatinisation; Viscous forces
Variation in polar lipids located on the surface of wheat starch
Keywords: خمیر; Polar lipids; Wheat starch; Puroindoline; Starch isolation; Batter; Dough; Electrospray ionization tandem mass spectrometryPin-A, puroindoline A; pin-B, puroindoline B; DGDG, digalactosyldigylceride; MGDG, monogalactosyldigylceride; PC, phosphatidylcholin
Stress relaxation of reconstituted cassava dough
Keywords: خمیر; Cassava; Dough; Cooked flour; Stress relaxation
Measurement of dough specific volume in chemically leavened dough systems
Keywords: خمیر; Chemical leavening systems; Dough; Gas production; Gas retention; Specific volume
Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics
Keywords: خمیر; Dietary fibre; Dough; Bread; Rheology; Firming kinetics
Lateral growth of a wheat dough disk under various growth conditions
Keywords: خمیر; Viscoelasticity; Dough; Pressure release; Expansion
Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving
Keywords: خمیر; Magnetic susceptibility; MRI simulation; Field inhomogeneity; Gas bubble; Gas cell; Bread; Dough; Proving; Fermentation
Tracking isoflavones: From soybean to soy flour, soy protein isolates to functional soy bread
Keywords: خمیر; Soybean; Soy bread; Isoflavones; Food processing; Functional food; Dough; Proofing
Nonlinear, time-dependent shear flow behaviour, and shear-induced effects in wheat flour dough rheology
Keywords: خمیر; Dough; Nonlinear rheology; Flow behaviour; Shear-induced effects
Production of microbial exopolysaccharides in the sourdough and its effects on the rheological properties of dough
Keywords: خمیر; Exopolysaccharides; Lactic acid bacteria; Rheological properties; Dough
The influence of specific mechanical energy on the ultrasonic characteristics of extruded dough
Keywords: خمیر; Twin-screw extruder; Specific mechanical energy (SME); Dough; Ultrasonic velocity; Ultrasonic attenuation
Near-infrared prediction of milling and baking parameters of wheat varieties
Keywords: خمیر; Wheat; Dough; Rheology; NIR; Spectroscopy
Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough
Keywords: خمیر; Rheological properties; Viscoelastic moduli; Dough; Alfalfa powder concentration; Alfalfa powder granularity