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Current Opinion in Colloid & Interface Science, ISSN 1359-0294, 2011, Volume 16, Issue 1, pp. 36 - 40
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2016, Volume 69, pp. 252 - 258
Puroindoline (PIN) proteins are the molecular basis for wheat kernel texture classification and affect flour milling performance. This study investigated the... 
Dough rheology | Kernel hardness | Puroindolines | Gluten aggregation | QUALITY | GLUTEN | DAMAGED STARCH | FOOD SCIENCE & TECHNOLOGY | NOODLE | FLOUR | COMPONENTS | Wheat | Gluten | Analysis | Hardness
Journal Article
Journal of Non-Newtonian Fluid Mechanics, ISSN 0377-0257, 01/2008, Volume 148, Issue 1-3, pp. 33 - 40
A new set of experiments on a bread dough includes small-strain oscillatory behaviour, larger-strain oscillatory behaviour, simple shearing beginning from... 
Bread dough | Soft-solid | Integral model | Recoil | Damage function | Experiments | recoil | VISCOELASTIC PROPERTIES | experiments | FLOUR DOUGH | VISCOSITY | SOFT MATERIAL | MECHANICAL-PROPERTIES | DEFORMATION | soft-solid | integral model | ELASTICITY | bread dough | MECHANICS | GLUTEN | PLASTIC STRENGTH | damage function
Journal Article
Journal of Food Science, ISSN 0022-1147, 12/2014, Volume 79, Issue 12, pp. E2470 - E2479
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 03/2012, Volume 36, Issue 1, pp. 196 - 202
► Effects of chickpea flour on dough properties and bread quality was tested. ► Substitution of 10, 20 and 30% wheat flour with chickpea flour was done. ►... 
Dough rheological properties | Wheat and chickpea flour | Bread quality | Sensory evaluation | BAKING | AGRONOMY | PROTEIN | FIBER | AGRICULTURAL ENGINEERING | PRODUCTS | COWPEA | BEAN FLOUR | LUPIN | LEGUMES | BREADMAKING | Universities and colleges | Absorption
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2016, Volume 69, pp. 228 - 237
The rheological properties of dough have an essential role in processing handling and quality of baked products. Understanding how measurement parameters... 
Starch granule | Dough microstructure | Dough rheology | Wheat flour | WHEAT-FLOUR | BREAD DOUGH | LARGE-DEFORMATION PROPERTIES | FOOD SCIENCE & TECHNOLOGY | Gluten
Journal Article
Progress in Polymer Science, ISSN 0079-6700, 2012, Volume 37, Issue 4, pp. 595 - 623
This paper reviews the state of the art in the field of the rheology of starch polymers, including specially designed rheometric techniques and complex... 
Extension | Shear | Melt | Starch | Rheology | Processing | 98-PERCENT AMYLOPECTIN AMIOCA | POLYMER SCIENCE | WHEAT-STARCH | THERMOPLASTIC STARCH | SUPERCRITICAL-FLUID EXTRUSION | ENTRANCE PRESSURE-DROP | SLIT-DIE VISCOMETER | MELT FLOW BEHAVIOR | CORN MEAL DOUGH | EXTENSIONAL VISCOSITY | TWIN-SCREW EXTRUSION | Polymers | Analysis | Nanotechnology
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 79, Issue 3, pp. 1033 - 1047
The effect of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations based on rice flour, corn starch, and sodium caseinate... 
Gluten-free | Dough rheology | Bread quality | Hydrocolloids | BETA-GLUCANS | RICE FLOUR | hydrocolloids | VISCOELASTIC PROPERTIES | FOOD SCIENCE & TECHNOLOGY | RESPONSE-SURFACE METHODOLOGY | CREEP-RECOVERY | MOLECULAR-SIZE | dough rheology | gluten-free | ENGINEERING, CHEMICAL | bread quality | WHEAT-FLOUR DOUGHS | DURUM-WHEAT | CRUMB CHARACTERISTICS | BREADMAKING | Pectin | Porosity | Analysis | Bread
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 342 - 348
Dynamic rheological properties of dough and gluten were studied and related to the empirical rheology (Farinograph) and the protein fractions of different... 
Dough | SDS-unextractable polymeric protein (UPP) | Rheology | Wheat | Gluten | VISCOELASTIC BEHAVIOR | QUALITY | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | FLOUR DOUGH | CHEMISTRY, APPLIED | WATER | Analysis | Proteins | Dynamic tests | Dynamics | Empirical analysis
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2020, Volume 100, Issue 1, pp. 177 - 183
BACKGROUND The small and large strain rheology of gluten (G) and gluten–starch (G + S) doughs containing wheat bran dietary fiber (WBDF) were investigated.... 
small strain rheology | dietary fiber | dough viscoelasticity | large strain rheology
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 03/2015, Volume 50, Issue 3, pp. 682 - 690
Summary The objective of the present work was to formulate a gluten‐free (GF) baked product based on a cassava starch, rice flour and egg white mixture and... 
response surface methodology | cassava starch | rheology | gluten‐free | rice flour | Apple pomace | Cassava starch | Gluten-free | Rice flour | Response surface methodology | Rheology | FOOD SCIENCE & TECHNOLOGY | FREE BREAD | DOUGH | gluten-free | SUGAR | DIETARY FIBER | HYDROCOLLOIDS | HPMC | Gluten-free diet | Gluten | Apples | Food science | Food quality
Journal Article
Cereal Chemistry, ISSN 0009-0352, 05/2018, Volume 95, Issue 3, pp. 418 - 427
Background and objectives Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%,... 
bread | physical properties and porosity | dough | mushroom powder | BAKING | QUALITY | PERFORMANCE | FOOD SCIENCE & TECHNOLOGY | GRIFOLA-FRONDOSA | WHEAT-FLOUR |