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Keyword    dough

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Characterization ofSaccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo
by Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A. and Limingui Polo C.
American Journal of Food Science and Technology. 2019, 7(6), 205-214. DOI: 10.12691/ajfst-7-6-7
Pub. Date: September 02, 2019Views: 19596Downloads: 20216
palm wine Saccharomyces cerevisiae bio-leaven wheat dough PCR-based NaCl
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Effect of Resistant Starch on Physicochemical Properties of Wheat Dough and Bread
by Yung-Shin Shyu, Jean-Yu Hwang, Tzu-Ching Huang and Wen-Chieh Sung
Journal of Food and Nutrition Research. 2018, 6(5), 335-340. DOI: 10.12691/jfnr-6-5-9
Pub. Date: May 19, 2018Views: 16732Downloads: 16045
alveograph bread farinograph resistant starch scanning electron microscopy (SEM)
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Effect of Corn Bran Addition on Technological Properties of Tagliarini Pasta
by Gislane Oliveira Ribeiro, Emília Carolina da Cruz Lisboa Brito, Geany Peruch Camilloto and Renato Souza Cruz
Journal of Food and Nutrition Research. 2018, 6(2), 130-136. DOI: 10.12691/jfnr-6-2-10
Pub. Date: March 07, 2018Views: 11786Downloads: 10413
corn bran shelf-life rheological analysis tagliarini pasta dough quality
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Preservation Effects of Sourdough Bread Using Lacticaseibacillus Paracasei and Lactiplantibacillus Plantrum
by Kotomi Iwabuchi, Jun Shima and Noriko Komatsuzaki
American Journal of Food Science and Technology. 2023, 11(4), 165-161. DOI: 10.12691/ajfst-11-4-5
Pub. Date: October 17, 2023Views: 1353Downloads: 1560
Lacticaseibacillus sourdough sourdough bread organic acids preservation
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Glycemic Indices, Vitamins of Flour and Sensory Properties of Stiff Dough (Swallow) from Processed, Ripe and Unripe Breadfruits (Artocarpus altilis)
by Eke-Ejiofor J, Friday U. B and Anumba N. L
American Journal of Food Science and Technology. 2023, 11(2), 49-56. DOI: 10.12691/ajfst-11-2-4
Pub. Date: June 06, 2023Views: 2072Downloads: 2049
breadfruit glycemic indices vitamins sensory stiff dough
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Influence of Tribolium castaneum (Herbst) Infestation on Farinographical Properties of Wheat Flour Dough
by Jianhua Lü, Yafei Guo and Zongwen Huang
Journal of Food and Nutrition Research. 2022, 10(3), 175-179. DOI: 10.12691/jfnr-10-3-1
Pub. Date: February 27, 2022Views: 3173Downloads: 3340
wheat flour tribolium castaneum farinographical quality infestation
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Lactic Acid Bacteria and Yeasts in Spontaneously Fermented Sorghum Sourdough
by Motunrayo O. Ewuoso, Oluwatoyin H. Animashaun and Adedapo A. Adejumo
American Journal of Microbiological Research. 2020, 8(2), 63-72. DOI: 10.12691/ajmr-8-2-4
Pub. Date: May 17, 2020Views: 5598Downloads: 6079
sorghum sourdough fermentation yeast
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Nutritional, Rheological and Organoleptic Properties of Whole Meal Flour Prepared from Stem Rust Resistant Wheat Varieties Released in Kenya
by Kariithi Samuel Ngure, Abwao Stephen Indieka, Ndung’u John and Njau Peter
World Journal of Agricultural Research. 2016, 4(6), 173-182. DOI: 10.12691/wjar-4-6-4
Pub. Date: October 10, 2016Views: 16302Downloads: 14342
zinc and iron content dough development time rheological organoleptic protein whole meal flour
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Effect of Sourdough on Shelf Life, Freshness and Sensory Characteristics of Egyptian Balady Bread
by Sobhy. M. Mohsen, Mohamed H. Aly, Afaf A. Attia and Dalia B. Osman
Journal of Applied & Environmental Microbiology. 2016, 4(2), 39-45. DOI: 10.12691/jaem-4-2-3
Pub. Date: May 20, 2016Views: 24633Downloads: 21510
sourdough lactic acid bacteria antimicrobial activity organic acids shelf life staling and sensory evaluation
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