Related references
Note: Only part of the references are listed.Effect of β-Glucan-Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough
Abdelmagid Hamed et al.
JOURNAL OF FOOD SCIENCE (2014)
Effect of composition of gluten proteins and dough rheological properties on the cookie-making quality
Sheweta Barak et al.
BRITISH FOOD JOURNAL (2013)
Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
Marija Milasinovic Seremesic et al.
JOURNAL OF TEXTURE STUDIES (2013)
Soy ingredients stabilize bread dough during frozen storage
Amber L. Simmons et al.
JOURNAL OF CEREAL SCIENCE (2012)
Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies
Mahesh Gupta et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour
Paul Sullivan et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking
Danielle Gray et al.
FOOD CHEMISTRY (2010)
Fibres in the dough influencing freezing and thawing kinetics
Jelena Filipovic et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough
Guenaelle Leray et al.
JOURNAL OF FOOD ENGINEERING (2010)
UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIES
I. T. Seker et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)
Effect of modified whey protein concentrates on empirical and fundamental dynamic mechanical properties of frozen dough
Ali Asghar et al.
FOOD HYDROCOLLOIDS (2009)
Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality
Bram Pareyt et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
The role of sugar and fat in sugar-snap cookies: Structural and textural properties
Bram Pareyt et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties
Jinhee Yi et al.
JOURNAL OF FOOD SCIENCE (2009)
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: A review on sugar-snap cookies
Bram Pareyt et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Hard Red Spring wheat/C-TRIM 20 bread: Formulation, processing and texture analysis
Abdellatif Mohamed et al.
FOOD CHEMISTRY (2008)
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
Tatiana Guinoza Matuda et al.
JOURNAL OF CEREAL SCIENCE (2008)
The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends
Bram Pareyt et al.
JOURNAL OF CEREAL SCIENCE (2008)
Physical properties of breads containing hydrocolloids stored at low temperature. I. Effect of chilling
I. Mandala et al.
FOOD HYDROCOLLOIDS (2007)
Effects of hydrophilic hydrocolloids on dough and bread performance of samples made from frozen doughs
J. Dodic et al.
JOURNAL OF FOOD SCIENCE (2007)
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies
Hacer Uysal et al.
JOURNAL OF FOOD ENGINEERING (2007)
Rheological behaviour of biscuit dough in relation to water mobility
Ali Assifaoui et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties
M. F. Piteira et al.
JOURNAL OF NON-NEWTONIAN FLUID MECHANICS (2006)
Effect of hydrophilic gums on the quality of frozen dough: Electron microscopy, protein solubility, and electrophoresis studies
R. Sharadanant et al.
CEREAL CHEMISTRY (2006)
Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies
S Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Pasting properties of starch and protein in selected cereals and quality of their food products
S Ragaee et al.
FOOD CHEMISTRY (2006)
Rheological properties and baking performance of new oat β-glucan-rich hydrocolloids
S Lee et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough
PD Ribotta et al.
FOOD HYDROCOLLOIDS (2004)
Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits
CS Brennan et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2004)
The changes of β-glucan content and β-glucanase activity in barley before and after malting and their relationships to malt qualities
JM Wang et al.
FOOD CHEMISTRY (2004)
Water dynamics in white bread and starch gels as affected by water and gluten content
X Wang et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Centrifuged liquid and breadmaking properties of frozen-and-thawed bread dough
M Seguchi et al.
CEREAL CHEMISTRY (2003)
Effect of wheat bran, coarse wheat flour, and rice flour on the instrumental texture of cookies
HS Gujral et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2003)
Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs
M Bhattacharya et al.
FOOD RESEARCH INTERNATIONAL (2003)
Effect of hydrophilic gums on frozen dough. I. Dough quality
R Sharadanant et al.
CEREAL CHEMISTRY (2003)
Effect of hydrophilic gums on the quality of frozen dough: II. Bread characteristics
R Sharadanant et al.
CEREAL CHEMISTRY (2003)
Effect of the addition of different fibres on wheat dough performance and bread quality
JS Wang et al.
FOOD CHEMISTRY (2002)
Imaging of the fermentation process of bread dough and the grain structure of baked breads by magnetic resonance imaging
H Takano et al.
JOURNAL OF FOOD SCIENCE (2002)
Influence of hydrocolloids on dough rheology and bread quality
CM Rosell et al.
FOOD HYDROCOLLOIDS (2001)