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1
Optimization of Gluten-Free Formulations for French-Style Breads
Optimization of Gluten-Free Formulations for French-Style Breads
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Optimization of Gluten-Free Formulations for French-Style Breads

Mezaize, S ; Chevallier, S ; Le Bail, A ; de Lamballerie, M

Journal of food science, 2009-04, Vol.74 (3), p.E140-E146 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations
Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations
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Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations

Charoenthaikij, Phantipha ; Jangchud, Kamolwan ; Jangchud, Anuvat ; Prinyawiwatkul, Witoon ; Tungtrakul, Patcharee

Journal of food science, 2010-08, Vol.75 (6), p.S312-S318 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough
Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough
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Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread Dough

Mehta, K.L ; Scanlon, M.G ; Sapirstein, H.D ; Page, J.H

Journal of food science, 2009-11, Vol.74 (9), p.E455-E461 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Small and Large Deformation Rheology for Hard Wheat Flour Dough as Influenced by Mixing and Resting
Small and Large Deformation Rheology for Hard Wheat Flour Dough as Influenced by Mixing and Resting
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Small and Large Deformation Rheology for Hard Wheat Flour Dough as Influenced by Mixing and Resting

Kim, Y.-R ; Cornillon, P ; Campanella, O.H ; Stroshine, R.L ; Lee, S ; Shim, J.-Y

Journal of food science, 2008, Vol.73 (1), p.E1-E8 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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5
Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time
Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time
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Physicochemical Properties and Consumer Acceptance of Wheat-Germinated Brown Rice Bread during Storage Time

Charoenthaikij, Phantipha ; Jangchud, Kamolwan ; Jangchud, Anuvat ; Prinyawiwatkul, Witoon ; No, Hong Kyoon ; King, Joan M

Journal of food science, 2010-08, Vol.75 (6), p.S333-S339 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties
Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties
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Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

Yi, Jinhee ; Kerr, William L ; Johnson, Jerry W

Journal of food science, 2009-06, Vol.74 (5), p.E278-E284 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours
Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours
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Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours

Nakamura, S ; Suzuki, K ; Ohtsubo, K

Journal of food science, 2009-04, Vol.74 (3), p.E121-E130 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Novel Bread Making Process Using Salt-Stressed Baker's Yeast
Novel Bread Making Process Using Salt-Stressed Baker's Yeast
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Novel Bread Making Process Using Salt-Stressed Baker's Yeast

Yeh, Lien-Te ; Charles, Albert Linton ; Ho, Chi-Tang ; Huang, Tzou-Chi

Journal of food science, 2009-11, Vol.74 (9), p.S399-S402 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain
Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain
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Sensory Profiles of Bread Made from Paired Samples of Organic and Conventionally Grown Wheat Grain

Annett, L.E ; Spaner, D ; Wismer, W.V

Journal of food science, 2007-05, Vol.72 (4), p.S254-S260 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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10
Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling
Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling
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Variations of the Sensory Profile of Durum Wheat Altamura PDO (Protected Designation of Origin) Bread during Staling

Pasqualone, Antonella ; Summo, Carmine ; Bilancia, Maria Teresa ; Caponio, Francesco

Journal of food science, 2007-04, Vol.72 (3), p.S191-S196 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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