scholarly journals Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality

2020 ◽  
Vol 8 (10) ◽  
pp. 5434-5442
Author(s):  
Kexin Shi ◽  
Pei Wang ◽  
Chong Zhang ◽  
Zhaoxin Lu ◽  
Meirong Chen ◽  
...  
Keyword(s):  
Bread Quality ◽  
Wheat Dough ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Effect of glutathione on wheat dough properties and bread quality

2020 ◽  
Vol 96 ◽  
pp. 103116
Author(s):  
Lunan Guo ◽  
Dan Xu ◽  
Fang Fang ◽  
Zhengyu Jin ◽  
Xueming Xu
Keyword(s):  
Bread Quality ◽  
Wheat Dough ◽  
Dough Properties

Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality

2017 ◽  
Vol 65 (10) ◽  
pp. 2162-2171 ◽  
Author(s):  
Guang Liu ◽  
JingJing Wang ◽  
Yi Hou ◽  
Yan-Bo Huang ◽  
Ya-Ping Zhang ◽  
...  
Keyword(s):  
Endoplasmic Reticulum ◽  
Bread Quality ◽  
Wheat Dough ◽  
Dough Properties

Micronized whole wheat flour and xylanase application: dough properties and bread quality

2020 ◽  
Author(s):  
Josemere Both ◽  
Bárbara Biduski ◽  
Manuel Gómez ◽  
Telma Elita Bertolin ◽  
Maria Tereza Friedrich ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Whole Wheat Flour ◽  
Dough Properties ◽  
Whole Wheat

Effect of yerba mate ( Ilex paraguariensis ) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

2021 ◽  
Author(s):  
Gabriela Soster Santetti ◽  
Marina Volpato Dacoreggio ◽  
Ana Carolina Mattana Silva ◽  
Barbara Biduski ◽  
Joseane Bressiani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Bread Quality ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Whole Wheat Flour ◽  
Dough Properties ◽  
Whole Wheat

Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties

2021 ◽  
Vol 353 ◽  
pp. 129407
Author(s):  
Suyun Lin ◽  
Xiaoxuan Jin ◽  
Jing Gao ◽  
Ziyou Qiu ◽  
Jian Ying ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Bread Quality ◽  
Dough Properties

scholarly journals Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

2016 ◽  
Vol 37 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Jesús E. GERARDO-RODRÍGUEZ ◽  
Benjamín RAMÍREZ-WONG ◽  
Ana I. LEDESMA-OSUNA ◽  
Concepción L. MEDINA-RODRÍGUEZ ◽  
Refugio ORTEGA-RAMÍREZ ◽  
...  
Keyword(s):  
Freezing Rate ◽  
Bread Quality ◽  
Frozen Dough ◽  
Dough Properties
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