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Search results: 11 articles
Search string: dough rheology
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Shabunina M. V., Andreeva A., Pavlova A. S. | Use of animal origin protein concentrates in bread baking | 11 | 2 | 2023 |
| 2 | Khrundin D. V. , Ponomarev V. Ya., Yunusov E. Sh. | Fermented oat milk as a base for lactose-free sauce | 10 | 1 | 2022 |
| 3 | Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation | 10 | 1 | 2022 |
| 4 | Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. | Substituting wheat flour with okara flour in biscuit production | 8 | 2 | 2020 |
| 5 | Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. | Degradation of β-Lactoglobulin during sourdough bread production | 7 | 2 | 2019 |
| 6 | Арет В. А., Кременевская М. И., Круподеров А. Ю., Соснина О. А., Чибиряк В. П., Сазонов В. А. | Intensification of thermal and rheological processes in a scraped-surface apparatus | 6 | 2 | 2018 |
| 7 | Nevskaya E. V., Borodulin D. M., Potekha V. L., Nevskiy A. A., Lobasenko B. A., Shulbaeva M. T. | DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS | 6 | 1 | 2018 |
| 8 | M. Majeed , S. Anwar , M. U. Khan, A. Asghar , M. A. Shariati , V. Semykin , M. Fazel | STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES | 5 | 2 | 2017 |
| 9 | L. K. Asyakina , V. F. Dolganyuk , D. D. Belova , M. M. Peral , L. S. Dyshlyuk | THE STUDY OF RHEOLOGICAL BEHAVIOR AND SAFETY METRICS OF NATURAL BIOPOLYMERS | 4 | 1 | 2016 |
| 10 | Burmagina Tatyana, Gnezdilova Anna, Kurenkova Lyudmila | INVESTIGATION OF RHEOLOGICAL CHARACTERISTICS OF CONCENTRATED MILK PRODUCTS WITH A COMPLEX CARBOHYDRATE AND PROTEIN COMPOSITION | 3 | 2 | 2015 |
| 11 | Renzyaeva Tamara | On the Role of Fats in Baked Flour Goods | 1 | 1 | 2013 |