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1943, xi, 258
Book
Journal of Food Engineering, ISSN 0260-8774, 04/2013, Volume 115, Issue 3, pp. 371 - 383
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 09/2017, Volume 209, pp. 36 - 44
Australia is a major exporter of wheat to South East (SE) Asia. Much of this wheat is low protein, fails in standard bake tests and is not traded as bread... 
Continuous dough sheeting line | Dough sheeter test | Dough rheology | Sponge-dough breads | On-line dough rheology sensors | Australian wheat | ENGINEERING, CHEMICAL | QUALITY | FOOD SCIENCE & TECHNOLOGY | DOUGH | Bakers and bakeries | Usage | Sensors | Wheat industry
Journal Article
LWT, ISSN 0023-6438, 12/2018, Volume 98, pp. 276 - 282
This study focused on the evaluation of the physicochemical and rheological properties of chickpea flours and blends obtained by partially substituting rice... 
Chickpea flour | Physicochemical properties | Dough viscoelasticity | Gluten-free dough | BREAD QUALITY | LEBLEBI | COOKING | FOOD SCIENCE & TECHNOLOGY | STARCH | DOUGH PROPERTIES | CICER-ARIETINUM L | BREADMAKING
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 01/2018, Volume 79, pp. 86 - 92
Understanding the influence of bakery enzymes on dough properties during the early stages of the breadmaking process can help optimize the design of enzymes... 
Aeration | Bakery enzymes | Dough | Mixing | Ultrasound | BUBBLE-SIZE DISTRIBUTION | BREAD DOUGH | FOOD SCIENCE & TECHNOLOGY | FLOUR DOUGH | COMPONENTS | GAS RETENTION | RHEOLOGY | ADDITIVES | WHEAT DOUGH
Journal Article
Food Reviews International, ISSN 8755-9129, 04/2018, Volume 34, Issue 3, pp. 204 - 225
Large consumptions of dietary sodium have been shown to lead to hypertension, one of the main causative factors in cardiovascular disease. Bread (and other... 
gluten | glutenin | salt | sodium reduction | enzymes | gliadin | Bread | dough stickiness | BAKING | SODIUM-CHLORIDE | RHEOLOGICAL PROPERTIES | QUALITY | FOOD SCIENCE & TECHNOLOGY | WHEAT-FLOUR DOUGH | STICKY DOUGH | STICKINESS | NUTRITION & DIETETICS | PROTEIN-COMPOSITION | WATER DOUGHS | Hypertension | Industrial development | Constituents | Salts | Sodium | Diet | Dough | Sodium chloride | Cardiovascular diseases | Wheat | Gluten
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
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 05/2013, Volume 57, Issue 3, pp. 444 - 452
Sodium chloride (NaCl) is an essential ingredient to control the functional properties of wheat dough and bread quality. This study investigated the effect of... 
Bread making | Dough microstructure | Dough rheology | Sodium chloride | BAKING | QUALITY | FOOD SCIENCE & TECHNOLOGY | WHEAT-FLOUR DOUGH | DEFORMATION | BREAD | SALT | YEAST | REDUCTION | SECONDARY STRUCTURE | PROTEINS | Gluten
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 07/2017, Volume 76, pp. 99 - 107
The extensigraph is particularly useful in characterizing dough viscoelastic properties; however, testing throughput for standard method is low due to the... 
Extensigraph | Dough viscoelasticity | Dough mixing | Wheat quality | GLUTEN | FOOD SCIENCE & TECHNOLOGY | WHEAT-FLOUR DOUGH | STRENGTH | EXTENSIBILITY
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 11/2016, Volume 57, pp. 1 - 10
The determination of dough properties is essential for the estimation of dough processing, dough handling behavior and future bread properties. Several methods... 
Dough processing | Data conversion | All-in-one method | Fundamental rheology | AMPLITUDE OSCILLATORY SHEAR | DISCRETE RELAXATION | BREAD DOUGH | FOOD SCIENCE & TECHNOLOGY | BAKING QUALITY | WHEAT-FLOUR DOUGH | EXPERIMENTAL RESPONSES | POLYMER MELTS | GENERATING LINE SPECTRA | VISCOELASTIC BEHAVIOR | WATER DOUGHS
Journal Article
Journal of Texture Studies, ISSN 0022-4901, 08/2019, Volume 50, Issue 4, pp. 350 - 358
The effects of transglutaminase (TG) and glucose oxidase (GO) on the handling properties of model bread dough were examined at both normal (2% wt. by flour)... 
bread dough | transglutaminase | dough rheology | glucose oxidase | dough stickiness | PENTOSANASE | SODIUM-CHLORIDE | SALT REDUCTION | GLUCOSE-OXIDASE | FOOD SCIENCE & TECHNOLOGY | WHEAT-FLOUR DOUGH | BREAD QUALITY | IMPACT | GLUTENIN MACROPOLYMER | PROTEINS | Oxidases | Crosslinked polymers | Glucose | Analysis | Dextrose
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2017, Volume 68, pp. 15 - 22
The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from... 
Composite breads | Dough | Hydrocolloids | Bake off technologies | Staling | Bread | PHYSICAL-PROPERTIES | BREAD DOUGH | XANTHAN GUM | FOOD SCIENCE & TECHNOLOGY | FROZEN STORAGE | LOW-TEMPERATURE | MODIFIED CELLULOSES | HYDROPHILIC GUMS | FREEZE-THAW CYCLES | CHEMISTRY, APPLIED | DOUGH RHEOLOGY | GLUTEN PROTEINS | Dextran | Legumes | Beans | Carrageenin | Cellulose | Fermentation | Mimosaceae | Gluten | Guar | Biopolymers
Journal Article