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

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Xiaoxuan Jin ◽  
Jing Gao ◽  
Ziyou Qiu ◽  
Jian Ying ◽  
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Bread Quality ◽  
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scholarly journals Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

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Benjamín RAMÍREZ-WONG ◽  
Ana I. LEDESMA-OSUNA ◽  
Concepción L. MEDINA-RODRÍGUEZ ◽  
Refugio ORTEGA-RAMÍREZ ◽  
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F. E. Dowell ◽  
E. B. Maghirang ◽  
R. O. Pierce ◽  
G. L. Lookhart ◽  
S. R. Bean ◽  
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Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
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Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
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Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system

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Han Tao ◽  
Bao Zhang ◽  
Fengfeng Wu ◽  
Zhengyu Jin ◽  
Xueming Xu
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Dan Xu ◽  
Fang Fang ◽  
Zhengyu Jin ◽  
Xueming Xu
Keyword(s):  
Bread Quality ◽  
Wheat Dough ◽  
Dough Properties
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