Effects of black soybean powder particle size on the characteristics of mixed powder and wheat flour dough

Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycemia and enhanced satiety perception

(2021) Elsa Mecha et al.   CEREAL CHEMISTRY

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

(2021) Jinyue Pang et al.   Food Science & Nutrition

Impact of potato pulp on the processing characteristics and gluten structures of wheat flour dough

(2020) Yanfei Cao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder

(2020) Feng Kong et al.   POWDER TECHNOLOGY

Gluten-free cookies from sorghum and Turkish beans; effect of some non-conventional and commercial hydrocolloids on their technological and sensory attributes

(2020) Syed Ali SHAHZAD et al.   Food Science and Technology

Preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores

(2020) Yabo Dong et al.   FOOD HYDROCOLLOIDS

Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours

(2019) Lindsay Bourré et al.   CEREAL CHEMISTRY

Influence of milling whole wheat grains and particle size on thermo-mechanical properties of flour using Mixolab

(2019) Joseane Bressiani et al.   CZECH JOURNAL OF FOOD SCIENCES

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

(2019) Xiaojuan Xu et al.   FOOD CHEMISTRY

Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices

(2019) Carola Cappa et al.   FOOD CHEMISTRY

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

(2018) Junzhou Ding et al.   FOOD CHEMISTRY

Effect of whey protein addition on the nutritional, technological and sensory quality of banana cake

(2018) Liziane R. Camargo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

(2018) Xiaoyun Xu et al.   JOURNAL OF CEREAL SCIENCE

Potassium chloride affects gluten microstructures and dough characteristics similarly as sodium chloride

(2018) Gengjun Chen et al.   JOURNAL OF CEREAL SCIENCE

Effects of frying on starch structure and digestibility of glutinous rice cakes

(2018) Yuanyuan Ding et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of different tea extracts on dough, textural, and functional properties of dry Chinese white salted noodle

(2018) Min Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of flour particle size and hydrothermal treatment on dough rheology and quality of barley rusks

(2018) Athina Lazaridou et al.   FOOD HYDROCOLLOIDS

Properties of whole grain wheat flour and performance in bakery products as a function of particle size

(2017) Joseane Bressiani et al.   JOURNAL OF CEREAL SCIENCE

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

(2017) Denglin Luo et al.   JOURNAL OF CEREAL SCIENCE

A Critical Review on Polyphenols and Health Benefits of Black Soybeans

(2017) et al.   Nutrients

The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

(2016) Pei Wang et al.   FOOD CHEMISTRY

Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making

(2016) Pieter J. Jacobs et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

(2016) Ting Liu et al.   JOURNAL OF CEREAL SCIENCE

Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance

(2016) Naifu Wang et al.   JOURNAL OF CEREAL SCIENCE

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

(2015) M.I. Capitani et al.   JOURNAL OF FOOD ENGINEERING

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

(2014) Meng Niu et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres

(2014) Nisha Rakhesh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

(2013) Liming Cai et al.   CEREAL CHEMISTRY

Effect of water content and flour particle size on gluten-free bread quality and digestibility

(2013) Esther de la Hera et al.   FOOD CHEMISTRY

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

(2013) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

OPTIMIZATION PROCESS OF ROASTED BROKEN BLACK SOYBEAN NATTO USING RESPONSE SURFACE METHODOLOGY

(2012) MING-CHIH SHIH et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products

(2012) Jan A. Delcour et al.   Annual Review of Food Science and Technology

Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles

(2011) J.S. Chen et al.   JOURNAL OF CEREAL SCIENCE

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

(2010) Cristina M. Rosell et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY