wheat flour dough Latest Research Papers

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

Journal of Food Processing and Preservation ◽

10.1111/jfpp.16227 ◽

2021 ◽

Author(s):

Madhuparna Deb ◽

Kshirod K. Dash

Keyword(s):

Mass Transport ◽

Wheat Flour ◽

Flour Dough ◽

Wheat Flour Dough

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The effect of kneading speed on breadmaking from unrefined wheat flour dough

European Food Research and Technology ◽

10.1007/s00217-021-03901-z ◽

2021 ◽

Author(s):

Ottavia Parenti ◽

Bruno Zanoni ◽

Maria Rosaria Giuffrè ◽

Lorenzo Guerrini

Keyword(s):

Wheat Flour ◽

Flour Dough ◽

Wheat Flour Dough

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The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Food Chemistry ◽

10.1016/j.foodchem.2021.130976 ◽

2021 ◽

pp. 130976

Author(s):

Xinyang Sun ◽

Fei Pei ◽

Yong Fang

Keyword(s):

Wheat Flour ◽

Microstructural Properties ◽

Whole Wheat Flour ◽

Flour Dough ◽

Whole Wheat ◽

Wheat Flour Dough

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Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

LWT ◽

10.1016/j.lwt.2021.112180 ◽

2021 ◽

pp. 112180

Author(s):

Hongxiu Fan ◽

Hongcheng Liu ◽

Yuetong Chen ◽

Bingyu Chen ◽

Dawei Wang ◽

...

Keyword(s):

High Pressure ◽

High Temperature ◽

Rheological Property ◽

Wheat Flour ◽

Acidic Solution ◽

Flour Dough ◽

Auricularia Auricula ◽

Solution Treated ◽

Wheat Flour Dough ◽

High Temperature High Pressure

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Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

Food Chemistry ◽

10.1016/j.foodchem.2021.130543 ◽

2021 ◽

pp. 130543

Author(s):

Xiaolong Wang ◽

Pai Peng ◽

Rudi Appels ◽

Linpei Tian ◽

Xiaoyang Zou

Keyword(s):

Wheat Flour ◽

Mechanical Treatment ◽

Flour Dough ◽

Wheat Flour Dough

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Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110549 ◽

2021 ◽

Vol 301 ◽

pp. 110549

Author(s):

Secil Turksoy ◽

Merve Yildirim Erturk ◽

Jozef Kokini

Keyword(s):

Wheat Flour ◽

Molecular Interactions ◽

Soft Wheat ◽

Flour Dough ◽

Wheat Flour Dough

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How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

Food Biophysics ◽

10.1007/s11483-021-09679-7 ◽

2021 ◽

Author(s):

Alice S. Beghin ◽

Nand Ooms ◽

Kristof Brijs ◽

Bram Pareyt ◽

Paula Moldenaers ◽

...

Keyword(s):

Ascorbic Acid ◽

Wheat Flour ◽

Extensional Rheology ◽

Flour Dough ◽

Wheat Flour Dough

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Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Journal of Food Science ◽

10.1111/1750-3841.15752 ◽

2021 ◽

Author(s):

Yu‐ling Yang ◽

Er‐qi Guan ◽

Li‐li Zhang ◽

Jin‐yue Pang ◽

Meng‐meng Li ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Moisture Distribution ◽

Flour Dough ◽

Mixing Speed ◽

Vacuum Degree ◽

Wheat Flour Dough ◽

Water Amount

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Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough

Journal of Cereal Science ◽

10.1016/j.jcs.2021.103204 ◽

2021 ◽

Vol 99 ◽

pp. 103204

Author(s):

Wei Cao ◽

David A. Pink ◽

Iris J. Joye

Keyword(s):

Wheat Flour ◽

Water Mobility ◽

Thiol Oxidation ◽

Protein Crosslinking ◽

Ion Concentrations ◽

Hard Wheat ◽

Flour Dough ◽

Oxidation Rates ◽

Wheat Flour Dough

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Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106203 ◽

2021 ◽

Vol 111 ◽

pp. 106203 ◽

Cited By ~ 1

Author(s):

Yun Zhou ◽

Sushil Dhital ◽

Chenyang Zhao ◽

Fayin Ye ◽

Jia Chen ◽

...

Keyword(s):

Dietary Fiber ◽

Wheat Flour ◽

Protein Interaction ◽

Gluten Protein ◽

Flour Dough ◽

Wheat Flour Dough

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wheat flour dough
Recently Published Documents

TOTAL DOCUMENTS

H-INDEX

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

The effect of kneading speed on breadmaking from unrefined wheat flour dough

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

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wheat flour doughRecently Published Documents

TOTAL DOCUMENTS

H-INDEX

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

The effect of kneading speed on breadmaking from unrefined wheat flour dough

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Effect of low ion concentrations on thiol oxidation rates, protein crosslinking, water mobility and rheology of hard wheat flour dough

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms

wheat flour dough
Recently Published Documents