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Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.

• Authors : Sidhu, Jiwan S.¹ (AUTHOR) ; Zafar, Tasleem¹ (AUTHOR) ; Almusallam, Abdulwahab² (AUTHOR)

Subjects: *FLOUR; *BAKED products; *OXIDANT statusWORLD Wildlife Fund (U.S.)

• Source: Arab Gulf Journal of Scientific Research. 2024, Vol. 42 Issue 2, p290-305. 16p.

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Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants.

• Authors : Chochkov, Rosen¹; Savov, Miroslav¹; Gotcheva, Velitchka²

Subjects: *RHEOLOGY; *DOUGH; *SACCHAROMYCES cerevisiae

• Source: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2023, Vol. 35 Issue 3, p115-129. 15p.

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تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری.

• Authors : آیدا اباذری¹; مانیا صالحی فر²

Subjects: *BAKED products; *QUINOA; *FLOUR

• Source: Journal of Food Science & Technology (2008-8787). 5/15/2023, Vol. 20 Issue 135, p181-194. 14p.

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Technological approaches applied in the design of gluten-free bakery products.

• Authors : Siminiuc, Rodica¹ ; Țurcanu, Dinu¹

Subjects: *BAKED products; *FLOUR; *BREAD

• Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 3, p155-172. 18p.

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Multi‐scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.

• Authors : Vogt, Ulrike Therese¹ (AUTHOR); Kwak, Ju Eun¹ (AUTHOR); Fahmy, Ahmed Raouf² (AUTHOR)

Subjects: *DOUGH; *ADHESION; *SENSORY evaluation

• Source: Journal of Texture Studies. Apr2023, Vol. 54 Issue 2, p222-236. 15p.

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Meet the snote pâtisserie.

Subjects: *PASTRY; *CREATIVE ability in cooking; *BAKING industry

• Source: Restaurant & Cafe. Oct2023, Vol. 16 Issue 10, p14-16. 3p.

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Impact of mushroom (Pleurotus eryngii) flour upon quality attributes of wheat dough and functional cookies‐baked products

• Authors : Yuan Biao; Xin Chen; Song Wang

Subjects: cookies; dough; mushroom

• Source: Food Science & Nutrition, Vol 8, Iss 1, Pp 361-370 (2020)

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Dielectric properties analysis of dough and further microwave baking for cookies.

• Authors : Gutiérrez‐Cárdenas, Mónica Giovanna¹ (AUTHOR); Kaur, Tejinder² (AUTHOR); Corona‐Chávez, Alonso³ (AUTHOR)

Subjects: *DIELECTRIC properties; *COOKIES; *DOUGH

• Source: Journal of Food Processing & Preservation. Sep2022, Vol. 46 Issue 9, p1-7. 7p.

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THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.

• Authors : BANU, IULIANA¹; APRODU, IULIANA¹

Subjects: *RICE flour; *BREAD; *FLOUR

• Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare.

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Protein substances of oat bran and their influence on conformational transformations in dough and bread from wheat flour.

• Authors : Shevchenko, Anastasiia¹ ; Litvynchuk, Svitlana¹

Subjects: *BREAD; *FLOUR; *ESSENTIAL amino acids

• Source: Ukrainian Journal of Food Science. 2022, Vol. 10 Issue 2, p161-170. 10p.

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