Enhancing Wheat Flour with Proteins: Rheological Analysis of Dough_DATA

Name: Enhancing Wheat Flour with Proteins: Rheological Analysis of Dough_DATA
Creator: Vysoke uceni technicke v Brne; Uniwersytet Przyrodniczy w Poznaniu
Published: 2026-04-09T12:25:53+08:00

Mendeley Data2026-04-09 收录

食品蛋白质强化

面团流变学

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Complete dataset for the article Enhancing Wheat Flour with Proteins: Rheological Analysis of Dough

提供机构：

Vysoke uceni technicke v Brne; Uniwersytet Przyrodniczy w Poznaniu

Replication Data for: Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread

面包制作

面团流变学

Replication data of the publication entitled "Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volum

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Data_Sheet_1_Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties.docx

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High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties o

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Replication Data for: Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of gluten-starch doughs

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烘焙食品优化

The role of water-extractable (WE) cereal flour constituents, and particularly WE proteins, in determining bread dough gas cell stability and bread specific volume (SV) remains ill-understood. To this

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Data for: Dough rheology and loaf quality of wheat-cassava bread made using different cassava varieties and wheat substitution levels

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面团流变学

The dataset covers cassava flour particle size distribution, proximate composition and amylose content of flours, and quality characteristics of bread baked from composite flours of wheat and cassava

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The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

小麦育种

面团流变学

In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was intro

Figshare2016-01-19 更新30

Enhancing Wheat Flour with Proteins: Rheological Analysis of Dough_DATA

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