Application of xanthan gum for reducing syruping in refrigerated doughsSIMSEK, Senay.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2354-2358, issn 0268-005X, 5 p.Article

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

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

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

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

Physical and microscopic studies of flour-water systemsUNBEHEND, Ljiljana; LINDHAUER, Meinolf G; MEUSER, Friedrich et al.European food research & technology (Print). 2004, Vol 219, Num 5, pp 514-521, issn 1438-2377, 8 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

Rheological changes in wheat sourdough during controlled and spontaneous fermentationWEHRLE, K; ARENDT, E. K.Cereal chemistry. 1998, Vol 75, Num 6, pp 882-886, issn 0009-0352Article

Effect of Soy Addition on Microwavable Pocket-Type Flat DoughsSERVENTI, Luca; SACHLEBEN, Joseph; VODOVOTZ, Yael et al.Journal of food science. 2011, Vol 76, Num 5, issn 0022-1147, E392-E398Article

Predicting wheat quality : consequences of the ascorbic acid improver effectEVERY, Dale; MOTOI, Lidia; RAO, Shiva P et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 339-348, issn 0733-5210, 10 p.Article

Physicochemical properties of arabinoxlans in refrigerated doughSIMSEK, Senay; YU ZHANG; CAMPANELLA, Osvaldo H et al.Food research international. 2010, Vol 43, Num 8, pp 2119-2125, issn 0963-9969, 7 p.Article

Correlating dough elastic recovery during sheeting with flour analyses and rheological propertiesDANQIU REN; WALKER, Charles E; FAUBION, Jon M et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 15, pp 2581-2588, issn 0022-5142, 8 p.Article

Effects of frying conditions and yeast fermentation on the acrylamide content in you-tiao, a traditional Chinese, fried, twisted dough-rollWEINING HUANG; SHENGDI YU; QIBO ZOU et al.Food research international. 2008, Vol 41, Num 9, pp 918-923, issn 0963-9969, 6 p.Conference Paper

Expansion capacity of doughs : methodology and applicationsGANDIKOTA, S; MACRITCHIE, F.Journal of cereal science (Print). 2005, Vol 42, Num 2, pp 157-163, issn 0733-5210, 7 p.Article

Assessment by MRI of local porosity in dough during proving. Theoretical considerations and experimental validation using a spin-echo sequenceGRENIER, A; LUCAS, T; COLLEWET, G et al.Magnetic resonance imaging. 2003, Vol 21, Num 9, pp 1071-1086, issn 0730-725X, 16 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

Effect of honey powder on dough rheology and bread qualityQUNYI TONG; XIAOYU ZHANG; FANG WU et al.Food research international. 2010, Vol 43, Num 9, pp 2284-2288, issn 0963-9969, 5 p.Article