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Textual Modality for: 204102.1 - Doughs
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 204102.1 | Rheological and fermentation properties of doughs and quality of breads ... | The dough development is generally measured as the time required to reach the maximum torque of 1.1 ... | Total words: 8,873 | doughs: 23 | View |
| 204102.1 | Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by ... | Each dough was prepared in sterile beaker mixing 100 g of flour and 50 mL of sterilized water, addin... | Total words: 9,703 | doughs: 78 | View |
| 204102.1 | The effects of certain enzymes on the rheology of dough and the quality ... | The dough was aerated in the mixer for 1 min at the end of each leavening step. After the second (la... | Total words: 7,231 | doughs: 7 | View |
| 204102.1 | Development and Validation of a Recipe Method for Doughs | When preparing the doughs, 33 of the 43 wheat preparers and 15 of 50 the corn dough preparers mixed ... | Total words: 11,458 | doughs: 27 | View |
| 204102.1 | Recovery from Food Waste-Biscuit Doughs Enriched with ... - PubMed | The aim of the present work is the characterization of biscuit doughs enriched with pomegranate peel... | Total words: 1,986 | doughs: 11 | View |
| 204102.1 | Hierarchical Effects of Lactic Fermentation and Grain Germination on ... | Dough samples were prepared in duplicate and fermentations were repeated twice. All the doughs were ... | Total words: 10,459 | doughs: 111 | View |
| 204102.1 | How fructophilic lactic acid bacteria may reduce the FODMAPs content in ... | Doughs fermented by L. plantarum DC400 or F. sanfranciscensis SD8 were also analyzed. A dough withou... | Total words: 7,618 | doughs: 34 | View |
| 204102.1 | Effects of starch-tea polyphenol complexes on the structure features of ... | The structural features of reconstituted doughs play a crucial role in determining the oil uptake pr... | Total words: 1,134 | doughs: 5 | View |
| 204102.1 | Sourdough Microbiome Comparison and Benefits - PMC | At the same time, some researchers also considered another type of sourdough as type 0, referring to... | Total words: 13,187 | doughs: 3 | View |
| 204102.1 | Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian ... | The mean taste and appearance scores obtained for the dough fermented with the isolated yeasts and t... | Total words: 2,675 | doughs: 24 | View |
| 204102.1 | Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on ... | Dough leavening properties. Dough development during leavening and CO 2 production and retention wer... | Total words: 6,447 | doughs: 18 | View |
| 204102.1 | Functional analysis of unfermented and fermented citrus peels and ... | The dough strength decreases gradually as the added amount of citrus powder increases. In summary, f... | Total words: 5,022 | doughs: 12 | View |
| 204102.1 | Investigation of viscoelastic behaviour of rice-field bean gluten-free ... | Baseline-corrected FTIR spectra of examined doughs (as indicated). Characteristic bands: NH stretchi... | Total words: 7,573 | doughs: 71 | View |
| 204102.1 | Characterization of wheat-flour-water doughs: a new method ... - PubMed | In this paper, an original method of evaluating the physical properties of wheat-flour-water systems... | Total words: 1,042 | doughs: 7 | View |
| 204102.1 | Metagenetic Analysis for Microbial Characterization of Focaccia Doughs ... | 2.2. Liquid Sourdough and Dough Fermentation. Two different doughs were used for the production of f... | Total words: 8,033 | doughs: 39 | View |
| 204102.1 | Investigation of viscoelastic behaviour of rice-field bean gluten-free ... | Field bean dough showed the highest storage modulus (G′ = 58,010 Pa) while that of the improved fo... | Total words: 7,573 | doughs: 71 | View |
| 204102.1 | Yeast-Free Doughs by Zymomonas mobilis : Evaluation of Technological ... | This research focuses on the leavening performances and development of volatile compounds of three s... | Total words: 7,277 | doughs: 57 | View |
| 204102.1 | Recovery from Food Waste—Biscuit Doughs Enriched with Pomegranate Peel ... | In Figure 6, the rheological behavior of the reference dough and of the doughs added with 3 wt% and ... | Total words: 9,285 | doughs: 21 | View |
| 204102.1 | In vitro protein digestibility of RuBisCO-enriched wheat dough: a ... | This study investigates the nutritional and digestive implications of enriching wheat dough with RuB... | Total words: 1,228 | doughs: 3 | View |
| 204102.1 | Real-Time Monitoring of Volatile Compounds Losses in the Oven during ... | Losses of volatile compounds during baking are expected due to their evaporation at the high tempera... | Total words: 1,969 | doughs: 1 | View |