Keywords: ریاضی خمیر; Barley rusks; β-Glucans; Dough rheology; Flour autoclaving; Flour particle size; Rusk quality attributes;
مقالات ISI ریاضی خمیر (ترجمه نشده)
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Keywords: ریاضی خمیر; Waxy wheat; Stickiness; Dough rheology; Bread-making;
Keywords: ریاضی خمیر; Pomace; Wheat dough; Dough rheology; Microstructure;
Keywords: ریاضی خمیر; Jet milling; Wheat flour particle size; Starch properties; Dough rheology; Arabinoxylan molecular characteristics; Arabinoxylan extractability;
Keywords: ریاضی خمیر; Dough rheology; Yeast fermentation; Ethanol; Succinic acid;
Keywords: ریاضی خمیر; Ciabatta; Acoustic emission; Dough rheology; Crust crispness; Water adsorption;
Keywords: ریاضی خمیر; Cassava; Dough rheology; Gluten-free flour; Marama bean;
Keywords: ریاضی خمیر; Dough rheology; Microstructure; Dough extension; Starch granule;
Keywords: ریاضی خمیر; Chestnut; Biscuits recipes; Celiac disease; Colour; Texture; Dough rheology;
Keywords: ریاضی خمیر; Sprouting; Dough rheology; Bread-making; Starch digestibility;
Keywords: ریاضی خمیر; Dextran; Bread quality; Dough rheology; Retrogradation; Dextran (PubChem CID: 4125253); Amylose (PubChem CID: 53477771); Amylopectin (PubChem CID: 439207);
Keywords: ریاضی خمیر; Gluten; Starch; Bread; Deoxynivalenol; Dough rheology; Cereal; Noodle; Wheat;
Keywords: ریاضی خمیر; Arabinoxylan; Oxidation; Gelation; Dough rheology; Molecular weight; Bile acid-binding;
Keywords: ریاضی خمیر; Whole-wheat noodle; Waxy flour; Dough rheology; Textural property; AACCI; AACC International; A-L; Lipid-complexed Amylose; ANOVA; Analysis of Variance; AX; Arabinoxylan; DP; Degree of Polymerization; FV; Final Viscosity; FW; Full-Waxy; GBSS; Granular Bou
Keywords: ریاضی خمیر; Wheat; Barley; Dough rheology; Bread structure; Porosity;
Keywords: ریاضی خمیر; Dough rheology; Dough sheeter test; On-line dough rheology sensors; Sponge-dough breads; Australian wheat; Continuous dough sheeting line;
Keywords: ریاضی خمیر; CL; cross-linked; RS; resistant starch; STMP; sodium trimetaphosphate; STPP; sodium tripolyphosphate; TDF; Total dietary fibre; DDT; Dough development time; TBD; Time to breakdown; Cross-linked rice starch; Steamed bun; Dough rheology; Physicochemical pro
Keywords: ریاضی خمیر; Ex-SW; extraordinarily soft wheat; MHW; medium-hard wheat; HW; hard wheat; GHI; grain hardness index; SV; sedimentation value; Ex-PP; extractable polymeric protein; Ex-MP; extractable monomeric protein; UnEx-PP; unextractable polymeric Protein; UnEx-MP; u
Keywords: ریاضی خمیر; Dough rheology; Small amplitude oscillatory test; Complex modulus; Phase angle; Flour tortilla quality
Keywords: ریاضی خمیر; Maize starch; Pea protein; Dough rheology; Cookie texture; Sensory analysis
Keywords: ریاضی خمیر; Wheat flour; Dough rheology; Dough microstructure; Starch granule
Keywords: ریاضی خمیر; Size exclusion chromatography; Molecular weight distribution; Bread quality; Gliadins; Glutenins; Dough rheology;
Keywords: ریاضی خمیر; Size exclusion chromatography; Dough rheology; Chapatti; Molecular weight distribution; Gliadins; Glutenins;
Keywords: ریاضی خمیر; Barley β-glucans; Oat β-glucans; Gluten free formulations; Dough rheology; Bread; β-Glucan molecular weight
Keywords: ریاضی خمیر; Barley; Dough rheology; Bread; β-glucans; Phytates; ANOVA; analysis of variance; db; dry basis; breads: BB; bread obtained from SB and FB; BW; bread obtained from SW and FW; BWB; bread obtained from SWB and FWB; bread doughs: DB; bread dough obtained fro
Keywords: ریاضی خمیر; Bubbles in doughs; Partial coalescence; Dough rheology; X-ray microtomography; Ostwald ripening; Scientific visualization;
Keywords: ریاضی خمیر; Sodium chloride; Dough rheology; Dough microstructure; Bread making; CLSM; confocal laser scanning microscopy; FITC; fluorescein isothiocyanate; PTFE; polytetrafluoroethylene; RH; relative humidity; SE-HPLC; size-exclusion high-performance liquid chromato
Keywords: ریاضی خمیر; High-pressure processing; Wheat flour; Starch enthalpy; Starch-gluten matrix; Dough rheology;
Keywords: ریاضی خمیر; Guar gum; Viscosity; Dietary fiber; Dough rheology; Properties
GlutoPeak method improvement for gluten aggregation measurement of whole wheat flour
Keywords: ریاضی خمیر; Whole wheat flour; GlutoPeak; Flour particle size; Gluten aggregation; Dough rheology;
The effect of Plantago seeds and husk on wheat dough and bread functional properties
Keywords: ریاضی خمیر; Wheat bread; Dough rheology; Bread quality; Plantago; Psyllium;
Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread
Keywords: ریاضی خمیر; Bakery products; Celiac; Dough rheology; Crumb texture; Quality;
Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa
Keywords: ریاضی خمیر; Baking quality; Dough rheology; Mixsmart; Wheat
Genotype × environment interactions and QTL clusters underlying dough rheology traits in Triticum aestivum L.
Keywords: ریاضی خمیر; AMMI analysis; Dough rheology; Mixograph; QTL
Diversity in grain, flour, dough and gluten properties amongst Indian wheat cultivars varying in high molecular weight subunits (HMW-GS)
Keywords: ریاضی خمیر; Wheat flour; Pasting; Dough rheology; Farinograph; Dynamic rheometry; Gluten index; Particle size; HMW glutenins subunits;
Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten
Keywords: ریاضی خمیر; Wheat gluten; Gliadins; Dough rheology; Thermal stability; Microscopic analysis
Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice–wheat bread
Keywords: ریاضی خمیر; Dough rheology; Composite bread quality; Lepidium sativum seed gum; Guar gum
Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach
Keywords: ریاضی خمیر; Gluten-free; Hydroxypropylmethylcellulose; β-Glucan; Dough rheology
Glucose and pyranose oxidase improve bread dough stability
Keywords: ریاضی خمیر; Oxidizing enzymes; Yeast; Dough rheology; Breadmakingdb, dry matter base; GO, glucose oxidase; H, height; P2O, pyranose oxidase; W, width
Dough characteristics of Irish wheat varieties I. Rheological properties and prediction of baking volume
Keywords: ریاضی خمیر; Dough rheology; Biaxial extension; Uniaxial extension; Baking
The utilisation of barley middlings to add value and health benefits to white breads
Keywords: ریاضی خمیر; β-Glucan; Fibre; Middlings; Barley; Milling; Bread; Dough rheology
Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
Keywords: ریاضی خمیر; Creep-recovery; Non-linear; Wheat flour; Bread volume; Dough rheology; Burgers model;
The complex shear modulus of dough over a wide frequency range
Keywords: ریاضی خمیر; Bread dough; Dough rheology; Soft solid; Viscoelasticity; Mechanical impedance; Rheometry; Shear waves; Ultrasound; Relaxation models
Effect of honey powder on dough rheology and bread quality
Keywords: ریاضی خمیر; Honey powder; Bread; Dough; Dough rheology
Rheological properties and baking quality of wheat varieties from various geographical regions
Keywords: ریاضی خمیر; Dough rheology; Biaxial extension; Wheat dough; Wheat flour
Utilization of chestnut flour in gluten-free bread formulations
Keywords: ریاضی خمیر; Dough rheology; Emulsifier; Gum; Gluten-free bread; Chestnut flour; Rice flour
The effects of maltodextrins on gluten-free dough and quality of bread
Keywords: ریاضی خمیر; Gluten-free bread; Maltodextrins; Dough rheology; Bread staling
Dough rheology and baking performance of wheat flour–lupin protein isolate blends
Keywords: ریاضی خمیر; Lupin protein; Dough rheology; Bread; Texture
Influence of the particle size on the rheological behaviour of chestnut flour doughs
Keywords: ریاضی خمیر; Dough rheology; Gluten-free; Viscoelasticity; Mixolab®
Influence of water and barley β-glucan addition on wheat dough viscoelasticity
Keywords: ریاضی خمیر; Dough rheology; β-Glucan molecular weight; Water content; Creep-recovery; Flour quality; Response surface methodology; Dynamic rheometry