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Refinado por: Nome da Publicação: Cereal Chemistry remover assunto: Chemistry, Applied remover
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11
Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour
Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour
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Relationship Between Solvent Retention Capacity and Protein Molecular Weight Distribution, Quality Characteristics, and Breadmaking Functionality of Hard Red Spring Wheat Flour

Hammed, Ademola Monsur ; Ozsisli, Bahri ; Ohm, Jae‐Bom ; Simsek, Senay

Cereal chemistry, 2015-09, Vol.92 (5), p.466-474 [Periódico revisado por pares]

Cereal Chemistry

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12
Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking
Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking
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Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking

Lazo‐Velez, Marco A. ; Mata‐Ramírez, Daniel ; Serna‐Saldivar, Sergio O. ; Chuck‐Hernandez, Cristina

Cereal chemistry, 2017-07, Vol.94 (4), p.740-745 [Periódico revisado por pares]

Cereal Chemistry

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13
Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality
Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality
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Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

Hattori, Kazuki ; Dupuis, Brigitte ; Fu, Bin Xiao ; Edwards, Nancy M.

Cereal chemistry, 2015-09, Vol.92 (5), p.481-486 [Periódico revisado por pares]

Cereal Chemistry

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14
Application of pregerminated brown rice for breadmaking
Application of pregerminated brown rice for breadmaking
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Application of pregerminated brown rice for breadmaking

Watanabe, M ; Maeda, T ; Tsukahara, K ; Kayahara, H ; Morita, N

Cereal chemistry, 2004-07, Vol.81 (4), p.450-455 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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15
Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat
Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat
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Effects of Kernel Vitreousness and Protein Level on Protein Molecular Weight Distribution, Milling Quality, and Breadmaking Quality in Hard Red Spring Wheat

Baasandorj, Tsogtbayar ; Jae-Bom Ohm ; Senay Simsek

Cereal chemistry, 2016-07, Vol.93 (4), p.426-434 [Periódico revisado por pares]

Cereal Chemistry

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16
Physicochemical Properties of Oat Varieties and Their Potential for Breadmaking
Physicochemical Properties of Oat Varieties and Their Potential for Breadmaking
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Physicochemical Properties of Oat Varieties and Their Potential for Breadmaking

Hüttner, Edith K ; Dal Bello, Fabio ; Zannini, Emanuele ; Titze, Jean ; Beuch, Steffen ; Arendt, Elke K

Cereal chemistry, 2011-11, Vol.88 (6), p.602-608 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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17
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality
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Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality

Xiao, Z.S ; Park, S.H ; Chung, O.K ; Caley, M.S ; Seib, P.A

Cereal chemistry, 2006-09, Vol.83 (5), p.465-471 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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18
Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality
Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality
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Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality

Caffe-Treml, Melanie ; Glover, Karl D ; Krishnan, Padmanaban G ; Hareland, Gary A ; Bondalapati, Krishna D ; Stein, Jeff

Cereal chemistry, 2011-03, Vol.88 (2), p.201-208 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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19
Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking
Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking
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Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking

Buddrick, Oliver ; Jones, Oliver A. H. ; Morrison, Paul D. ; Small, Darryl M.

Cereal chemistry, 2015-05, Vol.92 (3), p.327-331 [Periódico revisado por pares]

Cereal Chemistry

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20
Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking
Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking
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Comparison Between Potassium Bromate and Ozone as Flour Oxidants in Breadmaking

Sandhu, Harkanwal P.S ; Manthey, Frank A ; Simsek, Senay ; Ohm, Jae-Born

Cereal chemistry, 2011, Vol.88 (1), p.103-108 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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