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

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

Relationship of Bread Quality to Kernel, Flour, and Dough Properties

2008 ◽  
Vol 85 (1) ◽  
pp. 82-91 ◽  
Author(s):  
F. E. Dowell ◽  
E. B. Maghirang ◽  
R. O. Pierce ◽  
G. L. Lookhart ◽  
S. R. Bean ◽  
...  
Keyword(s):  
Bread Quality ◽  
Dough Properties ◽  
Relationship Of

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.

scholarly journals Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate

2016 ◽  
Vol 53 (10) ◽  
pp. 3761-3769 ◽  
Author(s):  
Mina Akbarian ◽  
Arash Koocheki ◽  
Mohebbat Mohebbi ◽  
Elnaz Milani
Keyword(s):  
Rheological Properties ◽  
Freezing Rate ◽  
Bread Quality

Impact of Wheat Fiber on Frozen Dough Shelf Life and Bread Quality

2015 ◽  
Vol 92 (4) ◽  
pp. 370-377 ◽  
Author(s):  
Vivian Adams ◽  
Sanaa Ragaee ◽  
El-Sayed M. Abdel-Aal
Keyword(s):  
Shelf Life ◽  
Bread Quality ◽  
Frozen Dough

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

2016 ◽  
Vol 69 ◽  
pp. 132-137 ◽  
Author(s):  
Han Tao ◽  
Bao Zhang ◽  
Fengfeng Wu ◽  
Zhengyu Jin ◽  
Xueming Xu
Keyword(s):  
Wheat Starch ◽  
Bread Quality ◽  
Dough Properties

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
Sign in / Sign up

Export Citation Format

Share Document