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Articles (23)

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1-10 of 23 results for Dough rheology

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Select article: Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

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Research article

First published 2025-12

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

Sibel Bölek, Feyza Tosya, Feriha Göksu

Food Science and Technology International

Select article: Effect of heat treatment on wheat dough rheology and wheat protein solubility

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First published 2014-7

Effect of heat treatment on wheat dough rheology and wheat protein solubility

Julia Mann, Birgitta Schiedt, Andreas Baumann [...]

Food Science and Technology International

Select article: Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

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Research article

First published 2007-04

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

C. Collar, C. Bollain, C.M. Rosell

Food Science and Technology International

Select article: Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

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First published 2008-02

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

M. Gómez, B. Oliete, P.A. Caballero [...]

Food Science and Technology International

Select article: Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz

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Research article

First published 1999-2

Rheological properties of corn meal dough / Propiedades reológicas de la pasta de harina de maíz

T. Lo, R.G. Moreira, E. Castell-Pérez

Food Science and Technology International

Select article: Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

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First published 2017-9

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová [...]

Food Science and Technology International

Select article: Effect of hydrocolloids on selected properties of gluten-free dough and bread

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First published 2011-8

Effect of hydrocolloids on selected properties of gluten-free dough and bread

D. Sabanis, C. Tzia

Food Science and Technology International

Select article: Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

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First published 2021-4

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder ( Phyllanthus emblica L.) addition on the functional properties of bread

Tasleem A Zafar, Ahmad R Allafi, Dina Alkandari [...]

Food Science and Technology International

Select article: Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles

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Research article

First published 2014-4

Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles

Neelam Gulia, BS Khatkar

Food Science and Technology International

Select article: Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

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First published 1995-2

Note: Rheological changes in cooked cornmeal dough due to differences in moisture content using squeezing flow viscometry/Nota: Efecto del contenido de húmedad en las propiedades reológicas de masa de maíz cocida usando viscometría de compresión entre dos platos lubricados

R.G. Moreira, T.-Er Lo, M.E. Castell-Perez

Food Science and Technology International

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