scholarly journals Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread

2019 ◽  
Vol 57 (5) ◽  
pp. 1710-1718 ◽  
Author(s):  
Naifu Wang ◽  
Yan Xu ◽  
Huimei Chao ◽  
Min Zhang ◽  
Yibin Zhou ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Wheat Dough ◽  
Dough Properties

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.

Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties

2014 ◽  
Vol 62 (38) ◽  
pp. 9326-9335 ◽  
Author(s):  
Vinay B. Jayaram ◽  
Mohammad N. Rezaei ◽  
Sven Cuyvers ◽  
Kevin J. Verstrepen ◽  
Jan A. Delcour ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Strong Impact ◽  
Wheat Dough ◽  
Dough Properties

Rheological properties of wheat dough in some hexaploid Indian wheat varieties

2007 ◽  
Vol 55 (2) ◽  
pp. 235-241 ◽  
Author(s):  
K. Gajalakshmi ◽  
V. Reddy
Keyword(s):  
Rheological Properties ◽  
Hexaploid Wheat ◽  
Wheat Varieties ◽  
Flour Quality ◽  
Wheat Dough ◽  
Dough Properties ◽  
Brabender Farinograph ◽  
Biscuit Making ◽  
Dough Characteristics

The dough characteristics of fifty popular Indian hexaploid wheat varieties were assessed by testing various rheological properties using a Brabender Farinograph and an Extensograph. These studies were aimed at evaluating the flour quality and functionality of the wheat dough. Based on the rheological dough properties of 50 Indian hexaploid wheat varieties it was recommended that 13 wheats could be useful for blending purposes, 31 varieties could be used for both bread and chapatti making, and the remaining 6 wheats were found suitable for biscuit making. The outcome of the experiments will be useful for plant breeders, millers and bakers.

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

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

scholarly journals Effects of potato powder on wheat dough properties and fresh noodles quality

2021 ◽  
Vol 19 (1) ◽  
pp. 588-595
Author(s):  
Chunsheng Tao ◽  
Wentian Shi ◽  
Qiao Bai ◽  
Kejian Wang
Keyword(s):  
Wheat Dough ◽  
Dough Properties ◽  
Potato Powder

Effect ofAmaranthusand Buckwheat Proteins on Wheat Dough Properties and Noodle Quality

1998 ◽  
Vol 75 (2) ◽  
pp. 171-176 ◽  
Author(s):  
Feliciano P. Bejosano ◽  
Harold Corke
Keyword(s):  
Wheat Dough ◽  
Dough Properties ◽  
Noodle Quality
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