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1.
Ingredient Functionality During Foam-Type Cake Making: A Review.
Compr Rev Food Sci Food Saf
; 18(5): 1550-1562, 2019 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336911
2.
Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.
Crit Rev Food Sci Nutr
; 56(13): 2101-14, 2016 Oct 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-26177127
3.
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein.
Compr Rev Food Sci Food Saf
; 12(4): 427-438, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33412682
4.
Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: I. Current View on the Role of Puroindolines and Polar Lipids.
Compr Rev Food Sci Food Saf
; 12(4): 413-426, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-33412687
5.
The influence of varying levels of molecular oxygen on the functionality of azodicarbonamide and ascorbic acid during wheat bread making.
Food Res Int
; 161: 111878, 2022 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-36192912
6.
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting.
Foods
; 10(1)2021 Jan 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33419205
7.
Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter.
Food Res Int
; 140: 110007, 2021 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-33648239
8.
Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake.
Food Chem
; 271: 401-409, 2019 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-30236694
9.
The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies.
Crit Rev Food Sci Nutr
; 48(9): 824-39, 2008 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-18788008
10.
The role of gluten in a pound cake system: A model approach based on gluten-starch blends.
Food Chem
; 110(4): 909-15, 2008 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26047278
11.
Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
Food Res Int
; 112: 299-311, 2018 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-30131141
12.
The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.
Food Chem
; 242: 68-74, 2018 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-29037737
13.
Impact of starch granule associated proteins and lipids on wheat starch functional properties.
Commun Agric Appl Biol Sci
; 77(1): 39-43, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-22558753
14.
Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield.
J Agric Food Chem
; 65(9): 1932-1940, 2017 Mar 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-28240876
15.
Non-additive response of blends of rice and potato starch during heating at intermediate water contents: A differential scanning calorimetry and proton nuclear magnetic resonance study.
Food Chem
; 192: 586-95, 2016 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-26304387
16.
Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.
Food Chem
; 172: 613-21, 2015 Apr 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25442598
17.
A lipase based approach for studying the role of wheat lipids in bread making.
Food Chem
; 156: 190-6, 2014 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-24629957
18.
Combined impact of Bacillus stearothermophilus maltogenic alpha-amylase and surfactants on starch pasting and gelation properties.
Food Chem
; 139(1-4): 1113-20, 2013 Aug 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23561216
19.
Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.
Food Chem
; 141(4): 4179-85, 2013 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23993603
20.
Wheat gluten functionality as a quality determinant in cereal-based food products.
Annu Rev Food Sci Technol
; 3: 469-92, 2012.
Artículo
en Inglés
| MEDLINE | ID: mdl-22224557