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Articles (9)

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1-9 of 9 results for wheat dough fermentation

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Select article: Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection

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Research article

First published 2001-08

Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection

S. Tomás, F. J. M. Harren

Food Science and Technology International

Select article: Quality of wheat breads enriched with flour from germinated amaranth seeds

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Research article

First published 2022-7

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

Select article: The effect of fermentation time on the volatile aromatic profile of tarhana dough

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Research article

First published 2019-4

The effect of fermentation time on the volatile aromatic profile of tarhana dough

Nilgün Özdemir, Ömer Şimşek, Hasan Temiz [...]

Food Science and Technology International

Select article: Influence of flour,bacterial starter and breadmaking stages on total starch,sugars and low-molecular-weight dextrins/ Influencia de la harina,del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total,azúcares y dextrinas de bajo peso molecular

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Research article

First published 1996-2

Influence of flour,bacterial starter and breadmaking stages on total starch,sugars and low-molecular-weight dextrins/ Influencia de la harina,del iniciador microbiano y de la etapa del proceso de panificación sobre el almidón total,azúcares y dextrinas de bajo peso molecular

M.A. Martínez-Anaya, O. Rouzaud

Food Science and Technology International

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: Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes

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Research article

First published 2001-04

Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes

A. Devesa, M. A. Martlnez-Anaya

Food Science and Technology International

Select article: Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

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Research article

First published 2025-12

Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs

Julia Nutter, Amelia Ivone Saiz

Food Science and Technology International

Select article: Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

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Research article

First published 2017-1

Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads

Concha Collar, Paola Conte

Food Science and Technology International

Select article: Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

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Research article

First published 2001-02

Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality

T. Jiménez, M.A. Martínez-Anaya*

Food Science and Technology International

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