You are on the new improved site. You can view the old site in view-only mode here until June 27, 2026

Filter Results

Search all journals

Enter search terms…

Advanced search

/

About

About Sage
About Sage Journals
Privacy Policy
Terms of Use
Contact Us
Help

Information for

Authors
Editors
Librarians
Researchers
Reviewers
Frequently asked questions

Copyright © 2026 by Sage Publications.京ICP备09090397号-11

Search results

Search results page

Articles (48)

Journals (0)

1-10 of 48 results for dough quality

Sort by:

Relevance

Select all

Select all

Sort by:

Relevance

Select article: Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Retricted access

Research article

First published 2025-3

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread

Xiaohuang Cao, Md. Nahidul Islam, Dandan Lu [...]

Food Science and Technology International

Select article: Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Retricted access

Research article

First published 2024-9

Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread

Sibel Bölek, Feyza Tosya, Özge Dinç

Food Science and Technology International

Select article: Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread

Retricted access

Research article

First published 2025-6

Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread

Yavuz YÜKSEL, Mustafa Kiralan, Mohamed Fawzy Ramadan

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

Retricted access

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

Select article: The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

Retricted access

Research article

First published 2020

The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder

Yumeng Zhang, Chengcheng Ruan, Jiejie Wang [...]

Food Science and Technology International

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

Retricted access

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: Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

Retricted access

Research article

First published 2005-12

Dough and Breadmaking Properties of Wheat Flour Substituted by 10% with Germinated Quinoa Flour

S. H. Park, N. Morita

Food Science and Technology International

Select article: Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Retricted access

Research article

First published 2022

Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, Julio Vidaurre-Ruiz [...]

Food Science and Technology International

Select article: Quality characteristics of wheat flour dough and bread containing grape pomace flour

Retricted access

Research article

First published 2018-4

Quality characteristics of wheat flour dough and bread containing grape pomace flour

Monika Šporin, Martina Avbelj, Boris Kovač [...]

Food Science and Technology International

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

Retricted access

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

1
2
3
4
5
10 / page

Article type

Publication date

Subjects

Access