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

BALANCING TEXTURE AND OTHER SENSORY FEATURES IN REDUCED FAT SHORT-DOUGH BISCUITSLAGUNA, Laura; VARELA, Paula; SALVADOR, Ana et al.Journal of texture studies. 2012, Vol 43, Num 3, pp 235-245, issn 0022-4901, 11 p.Article

Fundamentals of dough formationMACRITCHIE, F.Cereal foods world. 2003, Vol 48, Num 4, pp 173-176, issn 0146-6283, 4 p.Article

Use of Tannic Acid as Dough Oxidizing and Vitamin C Protective AgentMENDES DA SILVA, Claudio Ernani; SABOIA AMORIM, Mariza Vieira Da Fonseca; LEAL DE MEDEIROS, Marcia Maria et al.Cereal chemistry. 2009, Vol 86, Num 2, pp 136-138, issn 0009-0352, 3 p.Article

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYEESTELLER, Mauricio S; LANNES, Suzana C. S.Journal of texture studies. 2008, Vol 39, Num 1, pp 56-67, issn 0022-4901, 12 p.Article

Retardation of discoloration in barley flour gel and doughQUINDE-AXTELL, Z; POWERS, J; BAIK, B.-K et al.Cereal chemistry. 2006, Vol 83, Num 4, pp 385-390, issn 0009-0352, 6 p.Article

Development of dynamic modulus and cell opening of dough during bakingAJAY PAL SINGH; BHATTACHARYA, Mrinal.Journal of texture studies. 2005, Vol 36, Num 1, pp 44-67, issn 0022-4901, 24 p.Article

Evaluating dough density changes during fermentation by different techniquesELMEHDI, H. M; PAGE, J. H; SCANLON, M. G et al.Cereal chemistry. 2007, Vol 84, Num 3, pp 250-252, issn 0009-0352, 3 p.Article

Recycling and the Age of DoughLEVINE, Leon.Cereal foods world. 2007, Vol 52, Num 6, pp 328-329, issn 0146-6283, 2 p.Article

The Kieffer dough and gluten extensibility rig: An experimental evaluationDUNNEWIND, B; SLIWINSKI, E. L; GROLLE, K et al.Journal of texture studies. 2004, Vol 34, Num 5-6, pp 537-560, issn 0022-4901, 24 p.Article

INFLUENCE OF DEFATTED SOY FLOUR AND WHEY PROTEIN CONCENTRATE ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF INSTANT VERMICELLISUDHA, M. L; RAJESWARI, G; VENKATESWARA RAO, G et al.Journal of texture studies. 2011, Vol 42, Num 1, pp 72-80, issn 0022-4901, 9 p.Article

Effect of the Coenzymes NAD(P)(H) in Straight-Dough Breadmaking on Protein Properties and Loaf VolumeJOYE, Iris J; JINGYA SHANG; BRIJS, Kristof et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 420-427, issn 0009-0352, 8 p.Article

EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITYBORCHANI, Chema; MASMOUDI, Manel; BESBES, Souhail et al.Journal of texture studies. 2011, Vol 42, Num 4, pp 300-308, issn 0022-4901, 9 p.Article

Relationship of dough extensibility to dough strength in a spring wheat crossNASH, D; LANNING, S. P; FOX, P et al.Cereal chemistry. 2006, Vol 83, Num 3, pp 255-258, issn 0009-0352, 4 p.Article

Determination of ultrasonic-based rheological properties of dough during fermentationSUYONG LEE; PYRAK-NOLTE, Laura J; CAMPANELLA, Osvaldo et al.Journal of texture studies. 2004, Vol 35, Num 1, pp 33-51, issn 0022-4901, 19 p.Article

EFFECT OF WHEAT AND OAT BRANS ON THE DOUGH RHEOLOGICAL AND QUALITY CHARACTERISTICS OF INSTANT VERMICELLISUDHA, M. L; RAJESWARI, G; VENKATESWARA RAO, G et al.Journal of texture studies. 2012, Vol 43, Num 3, pp 195-202, issn 0022-4901, 8 p.Article

THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLABMIRONEASA, Silvia; GABRIELA CODINA, Georgiana; MIRONEASA, Costel et al.Journal of texture studies. 2012, Vol 43, Num 1, pp 40-48, issn 0022-4901, 9 p.Article

BETTER MODELING OF HIGH-SPEED COMMERCIAL DOUGH MIXING : QualityELLIOTT, B.Cereal foods world. 2010, Vol 55, Num 3, pp 136-138, issn 0146-6283, 3 p.Article

BIAXIAL EXTENSION OF WHEAT FLOUR DOUGHS : LUBRICATED SQUEEZING FLOW AND STRESS RELAXATION PROPERTIESLAUNAY, B; MICHON, C.Journal of texture studies. 2008, Vol 39, Num 5, pp 496-529, issn 0022-4901, 34 p.Article

MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICSINDRANI, D; SOUMYA, C; RAJIV, Jyotsna et al.Journal of texture studies. 2010, Vol 41, Num 3, pp 302-319, issn 0022-4901, 18 p.Article

Einfluss der Backbedingungen und des Wassergehaltes auf das Backen von Rühr- und Sandmassen = Influence of baking conditions and water contents on the baking process of battersKAISER, Heinz.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 1, pp 44-51, issn 0367-4177Article

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

Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in DoughsKAINO, Tomohiro; TATEIWA, Tetsuya; MIZUKAMI-MURATA, Satomi et al.Applied and environmental microbiology (Print). 2008, Vol 74, Num 18, pp 5845-5849, issn 0099-2240, 5 p.Article

Dynamic monitoring of dough mixing using near-infrared spectroscopy : Physical and chemical outcomesAÏT KADDOUR, A; BARRON, C; MOREL, M.-H et al.Cereal chemistry. 2007, Vol 84, Num 1, pp 70-79, issn 0009-0352, 10 p.Article

Thermal diffusivity determination of pizza and puff pastry doughs at freezing temperaturesKUMCUOGLU, Seher; TAVMAN, Sebnem.Journal of food processing and preservation. 2007, Vol 31, Num 1, pp 41-51, issn 0145-8892, 11 p.Article