Search Results - "Doughs"

1

Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread

by Adeboye, A. S., Babajide, J. M, Shittu, T. A
Published 2016

Subjects: “...Doughs...”
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Journal Contribution

2

Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil

by Punturug, A., Netiwaranon, S
Published 2016

Subjects: “...Doughs...”
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Journal Contribution

3

Biscuit doughs /

by Manley, Duncan.
Published 1998

Subjects: “...Dough....”

Book

4

Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality

by Van Bockstaele, F., Marikkar, J. M. N., Nusantoro, B. P., Y. N. Manaf, S. Mustafa,
Published 2021

Subjects: “...Doughs...”
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Journal Contribution

5

Biscuit dough piece forming /

by Manley, Duncan.
Published 1998

Subjects: “...Dough....”

Book

6

Identification of predominant Lactobacillus species in liquid sourdough fermentation

by Kam, W.Y., Wan Aida, W.M., Sahilah, A.M.
Published 2016

Subjects: “...Sour doughs...”
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Journal Contribution

7

Dough : simple contemporary bread /

by Bertinet, Richard.
Published 2007

Subjects: “...Dough....”

Book

8

Changes in flour quality of four Iraqi wheat varieties during storage

by Alhendi, Abeer Salh, Almukhtar, Balsam Qays, Al-haddad, Farah Mueen
Published 2022

Subjects: “...Doughs...”
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Journal Contribution

9

Functional additives for bakery foods /

by Stauffer, Clyde E.
Published 1990

Subjects: “...Dough....”

Book

10

Structural and functional properties of major ingredients of biscuit

by Hill, S. E., Hasmadi Mamat
Published 2021

Subjects: “...Doughs...”
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Journal Contribution

11

Healthier pineapple tart pastry using oleogel-based solid fat replacement

by Kah, Xuan Wong, Yong, Shaun Jie Sim, Henry, Christiani Jeyakumar
Published 2022

Subjects: “...Doughs...”
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Journal Contribution

12

Bread art

Published 2006

Subjects: “...Bread dough craft....”

Book

13

Dough rheology and baked product texture /

Published 1990

Subjects: “...Dough Mechanical properties....”

Book

14

Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: a preliminary study

by Succi, M., Pannella, G., Sturchio, M., Coppola, R., Tremonte, P., Luongo, D., Tipaldi, L., Sorrentino, E.
Published 2019

Subjects: “...Sour doughs...”
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Journal Contribution

15

Effect of mixing period, water and sugar on the sesame cracker dough stickiness

by Tan, S. B., Rosnah Shamsudin, Mohd Afandi Mohammed, Nur'Aliaa Abdul Rahman
Published 2018

Subjects: “...Doughs...”
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Journal Contribution

16

Influences of sulfhydryl oxidase isolated from Aspergillus niger on physicochemical properties of starch and rheological properties of wheat dough

by Siswoyo, T. A., Morita, N.
Published 2017

Subjects: “...Doughs...”
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Journal Contribution

17

Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality

by Ribotta, P. D., Barrera, G. N., León, A. E., de la Horra, A. E., Steffolani, M. E.
Published 2020

Subjects: “...Doughs...”
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Journal Contribution

18

Fried legume products of India

by Kulkarni, P. R., Rege, D. V.
Published 2018

Subjects: “...Doughs...”
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Proceedings Paper

19

Utilisation of concentrated whey in the production of multigrain bread: optimisation of solid levels in concentrated whey and temperatures of baking

by Paul, S., Kulkarni, S., Rao, K. J.
Published 2021

Subjects: “...Doughs...”
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Journal Contribution

20

Sesame-oil-cake (SOC) impacted consumer liking of a traditional Jordanian dessert; a mixture response surface model approach

by Akash, M., Ghazzawi, H., Al-Dabbas, M., Saleh, M., Al-Ismail, K.
Published 2017

Subjects: “...Doughs...”
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Journal Contribution

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