The study of rheological properties of dough during fermentation
release_4hrfwczoefh67erlpoxzr74lfy
by
Svitlana Popova, Alina Slashcheva
References
NOTE: currently batch computed and may include additional references sources, or be missing recent changes, compared to entity reference list.| Showing 1 - 30 of 32 references (in 327ms) | ||
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Pre-activation optimization of the yeast
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Potato peels: A potential food waste for amylase production
Qudsia Mushtaq, Muhammad Irfan, Fouzia Tabssum, Javed Iqbal Qazi 2016 Journal of food process engineering doi:10.1111/jfpe.12512 | |
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Xing-li, Liu. Influence of potato flour on dough rheological properties and quality of steamed bread / Liu Xing-li, Mu Tai-hua, Sun Hong-nan, Chen Jing-wang // Journal of Integrative Agriculture. -2016. -Vol. 11. -Р. 2666-2676. -doi: 10.1016/S2095-3119(16)61388-6.
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Rheology of gluten-free dough and physical characteristics of bread with potato protein
Teresa Witczak, Lesław Juszczak, Rafał Ziobro, Jarosław Korus 2016 Journal of food process engineering doi:10.1111/jfpe.12491 | |
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СОВРЕМЕННЫЕ ПРЕДСТАВЛЕНИЯ О ПИЩЕВОЙ ЦЕННОСТИ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ. ОСНОВНЫЕ НАПРАВЛЕНИЯ ДЛЯ ИХ КОРРЕКЦИИ
Т. Е. Лебеденко, Н. Ю. Соколова, В. О. Кожевникова 2015 Zernovì Produkti ì Kombìkorma doi:10.15673/2313-478x.58/2015.46011 | |
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Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
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F. Ronda, S. Pérez-Quirce, M. Villanueva 2017 Advances in Food Rheology and Its Applications doi:10.1016/b978-0-08-100431-9.00012-7 | |
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Creep–Recovery and Oscillatory Rheology of Flour-Based Systems
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T. Sanz, A. Salvador, M.J. Hernández 2017 Advances in Food Rheology and Its Applications doi:10.1016/b978-0-08-100431-9.00011-5 | |
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Study of the protein-carbohydrate mix effect on the technological properties of short yeast-leavened dough
Alina Slashcheva, Radion Nykyforov, Svitlana Popova, Yurіi Korenets 2016 Eastern-European Journal of Enterprise Technologies doi:10.15587/1729-4061.2016.64294 |
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Quality prediction of bakery products in the initial phase of process design
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Bibliography (transliterated)
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Удосконалення процесу активації дріжджів шляхом використання фітодобавок
Т. Є. Лебеденко, В. О. Кожевнікова, Н. Ю. Соколова 2015 Harčova Nauka ì Tehnologìâ doi:10.15673/2073-8684.31/2015.44264 |
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Huang, S., Miskelly, D. Optional ingredients for dough. Steamed breads, 2016, 47-63. doi: 10.1016/b978-0-08- 100715-0.00004-5
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Study of the fractional composition of sugars of the secondary products of potato processing
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Popova, S. Ju., Nykyforov, R. P., Slashcheva, A. V. Pre- activation optimization of the yeast. Technology Audit and Production Reserves, 2015, 5 (4/25), 29-35, doi: 10.15587/2312-8372.2015.51760.
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Mushtaq, Q., Irfan, М., Tabssum, F., Qazi, J. I. Potato peels: а potential food waste for amylase production. Journal of Food Process Engineering, 2016, 10, 345-352. doi: 10.1111/jfpe.12512.
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Xing-li Liu, Tai-hua Mu, Hong-nan Sun, Jing-wang Chen Influence of potato flour on dough rheological properties and quality of steamed bread. Journal of Integrative Agriculture, 2016, 11, 2666-2676, doi: 10.1016/S2095-3119(16)61388-6.
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Witczak, T., Juszczak, L., Ziobro, R., Korus, Ja. Rheology of gluten-free dough and physical characteristics of bread with potato protein. Journal of Food Process Engineering, 2016, 9, 345-352, doi: 10.1111/jfpe.12491.
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Structure and function of food products: A review
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Ronda, F., Pérez-Quirce, S., Villanueva, M. Rheological properties of gluten-free bread doughs: relationship with bread quality. Advances in Food Rheology and Its Applications, 2016, 297-334, doi: 10.1016/b978-0-08- 100431-9.00012-7.
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Sanz, T., Salvador, A., Hernández, M. J. Creep-recovery and oscillatory rheology of flour-based systems. Advances in Food Rheology and Its Applications, 2016, 277-295, doi: 10.1016/b978-0-08-100431-9.00011-5.
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[b27]via grobid |
Slashcheva, A., Nykyforov, R., Popova, S., Korenets, Yu. Study of the protein-carbohydrate mix effect on the technological properties of short yeast-leavened dough. Eastern-European Journal of Enterprise Technologies, 2016, 2 (11/80), 24-31, doi: 10.15587/1729- 4061.2016.64294.
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[b28]via grobid |
Hadiyanto Asselman, A., Straten, G. V., Boom, R. M., Esveld, D. C., Boxtel, A. J. B. V. Quality prediction of bakery products in the initial phase of process design. Innovative Food Science & Emerging Technologies, 2007, 8 (2), 285-298, doi: 10.1016/j.ifset.2007.01.006.
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Відомості про авторів (About authors)
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