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Articles (55)

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1-10 of 55 results for bread dough

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

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Research article

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

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Research article

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: 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 Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality

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Research article

First published 2007-06

Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality

L.-Y. Liu, K.-L. Wu, Y.-W. Jen [...]

Food Science and Technology International

Select article: Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads

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Research article

First published 2026-1

Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads

Yuqi Zhang, Xueyan Wei, Jiao Bao [...]

Food Science and Technology International

Select article: Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

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Research article

First published 2023-10

Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ

Strahinja Vidosavljević, Jana Zahorec, Nemanja Bojanić [...]

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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Research article

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: Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

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Research article

First published 2017-12

Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread

Isela Carballo Pérez, Tai-Hua Mu, Miao Zhang [...]

Food Science and Technology International

Select article: Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

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Research article

First published 2000-6

Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

T. Jimenez, M.A. Martinez-Anaya

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

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