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Journal of Food Processing and Preservation, ISSN 0145-8892, 12/2017, Volume 41, Issue 6, pp. e13293 - n/a
This study compares fermenting properties of the flours derived from old German varieties of spelt, new breeding lines of this grain, and the new Polish... 
BREAD | CULTIVARS | KERNEL | BAKING PROPERTIES | FOOD SCIENCE & TECHNOLOGY | DOUGH | GAS RETENTION | RHEOLOGY | BREADMAKING PROCESS | PROTEINS | Fermentation | Analysis
Journal Article
Cereal Chemistry, ISSN 0009-0352, 03/2017, Volume 94, Issue 2, pp. 270 - 276
The extensigraph is an internationally accepted method for measurement of physical properties of dough subjected to mechanical handling and resting. Standard... 
SALT | WHEAT-FLOUR | PHYSICAL DOUGH | TEMPERATURE | FOOD SCIENCE & TECHNOLOGY | FARINOGRAPH | RHEOLOGY | GLUTENS | FOODS | AGGREGATION BEHAVIORS | CHEMISTRY, APPLIED | BREADMAKING
Journal Article
Cereal Chemistry, ISSN 0009-0352, 03/2019, Volume 96, Issue 2, pp. 370 - 379
Background and objectives Western Australian wheat farmers rely on the international market to sell their wheat. One advantage they have in the market place is... 
temperature | rainfall | wheat | dough strength | TOLERANCE | FOOD SCIENCE & TECHNOLOGY | CULTIVAR | CHARACTERS | HEAT-STRESS | HERITABILITIES | SHOCK | QUALITY TRAITS | CHEMISTRY, APPLIED | GRAIN-PROTEIN
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 09/2019, Volume 89, p. 102752
This study evaluated the influence of water absorption and salt on dough rheological parameters used to discriminate gluten strength of bread wheat genotypes... 
Salt | Wheat flour | Farinograph absorption | Wheat protein composition | Water absorption | Gluten strength | Dough mixing
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 02/2018, Volume 88, pp. 159 - 164
In Western countries, the use of waxy wheat in bread-making is gaining interest in view of extending the shelf-life of bread, avoiding the use of additives.... 
Stickiness | Waxy wheat | Dough rheology | Bread-making | QUALITY | FOOD SCIENCE & TECHNOLOGY | ENVIRONMENT | DOUGH | HARD | BREAD | WHEAT-FLOUR | HIGH-AMYLOSE | STARCH | PROTEINS | WATER
Journal Article
BMC Plant Biology, ISSN 1471-2229, 12/2018, Volume 18, Issue 1, pp. 319 - 12
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 11/2011, Volume 91, Issue 14, pp. 2664 - 2673
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 12/2012, Volume 47, Issue 12, pp. 2561 - 2573
Journal Article
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN 0022-1155, 05/2019, Volume 56, Issue 5, pp. 2700 - 2711
Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties.... 
Wheat flour blends | Rheology | FOOD SCIENCE & TECHNOLOGY | HARD | SOFT | BLENDS | Pasting | ENDOSPERM | FUNCTIONALITY | QUALITY TRAITS | DIVERSITY | Mixograph | WHEAT-VARIETIES | Proteins | Regression coefficients | Properties (attributes) | Blending | Mixtures | Dough | Flour | Wheat | Gluten | Rheological properties
Journal Article
Journal of Food Measurement and Characterization, ISSN 2193-4126, 9/2018, Volume 12, Issue 3, pp. 1678 - 1685
In this study, Powder Flow Tester (PFT) was firstly used to determine and better understand the behavior of different dough samples. For this purpose, four... 
Chemistry | Dough rheology | Food Science | Wheat flour | Chemistry/Food Science, general | Dough extension | Engineering, general | Powder flow tester | Gluten | RHEOLOGICAL PROPERTIES | BREAD DOUGH | QUALITY | FOOD SCIENCE & TECHNOLOGY | EXTENSIONAL RHEOLOGY | LARGE-DEFORMATION | CHICKPEA | BREADMAKING | MICROSTRUCTURE | Measurement
Journal Article
Journal of Texture Studies, ISSN 0022-4901, 02/2016, Volume 47, Issue 1, pp. 3 - 13
This paper describes quantitative methods for measuring substantial values of rupture strength and Young's modulus considering the inner, crispy snack food... 
rupture strength | food texture | Young's modulus | Crispy foods | microstructure | finite element analysis | Food texture | Finite element analysis | Microstructure | Rupture strength | CRISPNESS | BREAD | TEXTURE | MECHANICS | FOOD SCIENCE & TECHNOLOGY | DOUGH | Snack foods | Analysis | Methods
Journal Article