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Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

Journal of cereal science, 2013-05, Vol.57 (3), p.444-452

2013

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Flour quality and dough elasticity: Dough sheetability

Journal of food engineering, 2013-04, Vol.115 (3), p.371-383

2013

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Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Journal of food engineering, 2021-07, Vol.301, p.110549, Article 110549

2021

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Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Journal of food engineering, 2007-06, Vol.80 (3), p.922-930

2007

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Dough rheology and bread quality of wheat–chickpea flour blends

Industrial crops and products, 2012-03, Vol.36 (1), p.196-202

2012

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Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells

Journal of cereal science, 2022-09, Vol.107, p.103516, Article 103516

2022

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Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

Trends in food science & technology, 2024-01, Vol.143, p.104251, Article 104251

2024

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Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines

Field crops research, 2022-08, Vol.284, p.108585, Article 108585

2022

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Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

International journal of food science & technology, 2022-04, Vol.57 (4), p.2126-2137

2022

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Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor

Food hydrocolloids, 2025-02, Vol.159, p.110701, Article 110701

2025

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On the use of low protein flours and ‘smart’ sheeting lines for making bakery products

Journal of food engineering, 2017-09, Vol.209, p.36-44

2017

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Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review

Food reviews international, 2023-08, Vol.39 (7), p.3830-3857

2023

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Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

International journal of food science & technology, 2022-09, Vol.57 (9), p.6130-6142

2022

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Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

Trends in food science & technology, 2018-02, Vol.72, p.25-33

2018

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Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Trends in food science & technology, 2016-05, Vol.51, p.49-57

2016

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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of food engineering, 2007-04, Vol.79 (3), p.1033-1047

2007

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Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Trends in food science & technology, 2022-05, Vol.123, p.281-289

2022

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Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough

Journal of cereal science, 2020-01, Vol.91, p.102866, Article 102866

2020

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The Farinograph Handbook: Advances in Technology, Science, and Applications

Fourth edition, 2022

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The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

Trends in food science & technology, 2020-10, Vol.104, p.91-101

2020

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Monitor and classify dough based on color image with deep learning

Journal of food engineering, 2025-02, Vol.386, p.112299, Article 112299

2025

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Frozen bread dough: Effects of freezing storage and dough improvers

Journal of cereal science, 2007, Vol.45 (1), p.1-17

2007

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An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Critical reviews in food science and nutrition, 2023, Vol.63 (13), p.1930-1941

2023

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Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Food research international, 2015-03, Vol.69, p.64-71

2015

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Conducting Polymer Dough for Deformable Electronics

Advanced materials (Weinheim), 2016-06, Vol.28 (22), p.4455-4461

2016

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Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking

Flour quality and dough elasticity: Dough sheetability

Behavior of semolina, hard, soft wheat flour dough at different aging times and temperatures through LAOS properties and molecular interactions of proteins

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

Dough rheology and bread quality of wheat–chickpea flour blends

Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

Effects of glutenins (Glu-1 and Glu-3) allelic variation on dough properties and bread-making quality of CIMMYT bread wheat breeding lines

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor

On the use of low protein flours and ‘smart’ sheeting lines for making bakery products

Quality Evaluation Systems and Methods of the Whole Making Process of Asian Noodles: A Review

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation

Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough

The Farinograph Handbook: Advances in Technology, Science, and Applications

The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

Monitor and classify dough based on color image with deep learning

Frozen bread dough: Effects of freezing storage and dough improvers

An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

Conducting Polymer Dough for Deformable Electronics

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