scholarly journals Influence of Acidification on Dough Rheological Properties

Rheology ◽  
10.5772/35829 ◽  
2012 ◽  
Author(s):  
Daliborka Koceva ◽  
Vedran Slaanac ◽  
Marko Juki
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

Addition of Aegilops geniculata 1Ug chromosome improves the dough rheological properties by changing the composition and micro-structure of gluten

2021 ◽  
Vol 358 ◽  
pp. 129850
Author(s):  
Lei Guo ◽  
Liwei Yu ◽  
Jingyang Tong ◽  
Yiyue Zhao ◽  
Yang Yang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Micro Structure ◽  
Aegilops Geniculata ◽  
Dough Rheological Properties

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

2009 ◽  
Vol 5 (1) ◽  
pp. 226-234 ◽  
Author(s):  
Emigdio C. López-Guel ◽  
Flora Lozano-Bautista ◽  
Rosalva Mora-Escobedo ◽  
Reynold R. Farrera-Rebollo ◽  
Jorge Chanona-Pérez ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Fractions ◽  
Bread Quality ◽  
Dough Rheological Properties

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

Effect of modified soy protein isolate on dough rheological properties and noodle qualities

2022 ◽  
Author(s):  
Yingying Zhang ◽  
Xingfeng Guo ◽  
Haoran Xiong ◽  
Tingwei Zhu
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Dough Rheological Properties

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

2018 ◽  
Vol 43 (6) ◽  
pp. e13857 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Adriana Dabija ◽  
Silviu Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

2020 ◽  
Vol 112 (3) ◽  
pp. 1921-1930
Author(s):  
Baoqiang Zheng ◽  
Hong Zhao ◽  
Qin Zhou ◽  
Jian Cai ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Dough Rheological Properties ◽  
Gluten Structure
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