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Monitoring the dynamic density of wheat dough during fermentationKTENIOUDAKI, A; BUTLER, F; GONZALES-BARRON, U et al.Journal of food engineering. 2009, Vol 95, Num 2, pp 332-338, issn 0260-8774, 7 p.Article

Arabinoxylans and endoxylanases in refrigerated dough syrupingCOURTIN, Christophe M; GYS, Wouter; DELCOUR, Jan A et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 11, pp 1587-1595, issn 0022-5142, 9 p.Conference Paper

Microstructures of bread dough and the effects of shortening on frozen doughAIBARA, Shigeo; OGAWA, Noriko; HIROSE, Masaaki et al.Bioscience, biotechnology, and biochemistry. 2005, Vol 69, Num 2, pp 397-402, issn 0916-8451, 6 p.Article

A simple approach to predicting dough sheeting thicknessFUZHONG QI; DAI, Shao-Cong; NEWBERRY, Marcus P et al.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 489-495, issn 0733-5210, 7 p.Article

Leavened dough processing by supercritical fluid extrusion (SCFX)HICSASMAZ, Zeynep; DOGAN, Esref; CHU, Cindy et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 21, pp 6191-6197, issn 0021-8561, 7 p.Article

Dough characteristics of Irish wheat varieties II. Aeration profile and baking qualityKTENIOUDAKI, A; BUTLER, F; GALLAGHER, E et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 602-610, issn 0023-6438, 9 p.Article

Functional response of diluted dough matrixes in high-fibre systems : A viscometric and rheological approachANGIOLONI, Alessandro; COLLAR, Concha.Food research international. 2008, Vol 41, Num 8, pp 803-812, issn 0963-9969, 10 p.Article

The effects of low mixing temperature on dough rheology and bread propertiesBASARAN, Ayberk; GÖCMEN, Duygu.European food research & technology (Print). 2003, Vol 217, Num 2, pp 138-142, issn 1438-2377, 5 p.Article

Comparative Study of the Effect of Incorporated Individual Wheat Storage Proteins on Mixing Properties of Rice and Wheat DoughsOSZVALD, Maria; BALAZS, Gábor; TÖMÖSKÖZI, Sándor et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 17, pp 9664-9672, issn 0021-8561, 9 p.Article

Improved functional properties for soy-wheat doughs due to modification of the size distribution of polymeric proteinsMAFORIMBO, E; SKURRAY, G; UTHAYAKUMARAN, S et al.Journal of cereal science (Print). 2006, Vol 43, Num 2, pp 223-229, issn 0733-5210, 7 p.Article

Modelling of dough formation process and structure evolution during farinograph testMIGLIORI, Massimo; CORRERA, Sebastiano.International journal of food science & technology. 2013, Vol 48, Num 1, pp 121-127, issn 0950-5423, 7 p.Article

Embossing of dough and related processesLEVINE, Leon.Cereal foods world. 2004, Vol 49, Num 1, issn 0146-6283, 35, 38 [2 p.]Article

Fat replacement in soft dough biscuits : Its implications on dough rheology and biscuit qualitySUDHA, M. L; SRIVASTAVA, A. K; VETRIMANI, R et al.Journal of food engineering. 2007, Vol 80, Num 3, pp 922-930, issn 0260-8774, 9 p.Article

Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour doughCHAKRABARTI-BELL, S; BERGSTRÖM, J. S; LINDSKOG, E et al.Journal of food engineering. 2010, Vol 100, Num 2, pp 278-288, issn 0260-8774, 11 p.Article

A new instrumental setup for determination of small amplitude viscoelastic properties of dough during fermentationMERT, Behic.European food research & technology (Print). 2008, Vol 227, Num 1, pp 151-157, issn 1438-2377, 7 p.Article

Fourier modelling, analysis and interpretation of high-resolution mixograph dataVERBYLA, A. P; SAINT-PIERRE, C; PETERSON, C. J et al.Journal of cereal science (Print). 2007, Vol 46, Num 1, pp 11-21, issn 0733-5210, 11 p.Article

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Effect of ice structuring proteins from winter wheat on thermophysical properties of dough during freezingXU, Hua-Neng; WEINING HUANG; ZHOUPING WANG et al.Journal of cereal science (Print). 2009, Vol 50, Num 3, pp 410-413, issn 0733-5210, 4 p.Article

Description of batter mixing using near infrared spectroscopyAÏT KADDOUR, A; MOREL, M.-H; CUQ, B et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 698-708, issn 0733-5210, 11 p.Article

Effect of flour heating on dough rheologyGELINAS, P; MCKINNON, C. M.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 129-131, issn 0023-6438, 3 p.Article

Rheological characterization and constitutive modeling of bread doughSOFOU, Souzanna; MULIAWAN, Edward B; HATZIKIRIAKOS, Savvas G et al.Rheologica acta. 2008, Vol 47, Num 4, pp 369-381, issn 0035-4511, 13 p.Article

Xylanases from microbial origin induce syrup formation in doughDE SCHRYVER, Peter; SESENA, Susana; DECAIGNY, Bert et al.Journal of cereal science (Print). 2008, Vol 47, Num 1, pp 18-28, issn 0733-5210, 11 p.Article

Influence of dough ingredients on 3-chloropropane-1,2-diol (3-MCPD) formation in toastBREITUNG-UTZMANN, C. M; HRENN, H; HAASE, N. U et al.Food additives and contaminants. 2005, Vol 22, Num 2, pp 97-103, issn 0265-203X, 7 p.Article