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Articles (21)

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1-10 of 21 results for dough functionality

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Select article: Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

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Research article

First published 2000-6

Effects of enzyme associations on bread dough performance. A response surface analysis/ Efectos de las asociaciones enzimáticas sobre la calidad funcional de masas panarias. Análisis de superficies de respuesta

C. Collar, J.C. Martinez, P. Andreu [...]

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: Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach

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Research article

First published 2025-3

Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach

Sourav Misra, Pooja Pandey, Hari Niwas Mishra

Food Science and Technology International

Select article: Effect of chitosan on physicochemical and rheological attributes of bread

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Research article

First published 2019-4

Effect of chitosan on physicochemical and rheological attributes of bread

Gargi Ghoshal, Sapna Mehta

Food Science and Technology International

Select article: Structural changes in biscuits made with cellulose emulsions as fat replacers

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Research article

First published 2017-9

Structural changes in biscuits made with cellulose emulsions as fat replacers

Teresa Sanz, Amparo Quiles, Ana Salvador [...]

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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Research article

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

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

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Research article

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: 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: 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: Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

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Research article

First published 2020-10

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

Patricia Tozatti, Erin J Hopkins, Connie Briggs [...]

Food Science and Technology International

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