Articles 2017-10-25T00:24:29+00:00

Articles

Whole Wheat

Studying the Effects of Whole-Wheat Flour on the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine – May 2017

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Asian Steamed Bread

Effects of Flour Particle Size on the Quality Attributes of Reconstituted Whole-Wheat Flour and Chinese Southern-Type Steamed- April 2017

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Green Tea Bread

Effect of Green Tea Powder on the Quality Attributes and Antioxidant Activity of Whole-Wheat Flour Pan Bread – January 2017

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Microstructural Whole Wheat Noodle

Microstructural, Textural, and Sensory Properties of Whole-Wheat Noodle Modified by Enzymes and Emulsifiers – December 2016

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Sprouted Whole Wheat

Quality Attributes of Whole-Wheat Flour Tortillas with Sprouted Whole-Wheat Flour Substitution – November 2016

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Whole Wheat Particle Size

Effects of Particle Size on the Quality Attributes of Reconstituted Whole-Wheat Flour and Tortillas Made From It – August 2016

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Whole Wheat Tortilla

Effects of Chemical Leavening System and Processing Conditions on the Opacity and Other Quality Characteristics of Whole-Wheat Flour Tortillas – June 2016

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Particle Size

Effects of Particle Size on the Properties of Whole-Grain Soft Wheat Flour and Its Cracker Baking Performance – March 2016

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Udon Noodles

AACCI Approved Methods Technical Committee Report on the Guidelines for Laboratory Preparation of Japanese Udon Noodles – May 2015

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Whole Wheat

Physicochemical Characterization of Whole-Grain Wheat Flour in a Frozen Dough System for Bake Off Technology – September 2014

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Noodles in Bowl

Inhibitory Effects of Ultrasound Combined with Ascorbic Acid or Flutathione on Enzymatic Darkening of Whole-Wheat Raw Noodles – July 2014

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Fortified Korean Instant Noodle

Effects of Superfine Grinding on the Quality Characteristics of Whole-Wheat Flour and Its Raw Noodle Product – June 2014

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Noodles Up Close

Effects of Fine Grinding of Millfeeds on the Quality Attributes of Reconstituted Whole-Wheat Flour and its Raw Noodle Products – January 2014

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Whole Wheat Saltine

Studying the Effects of Whole-Wheat Flour on the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine – January 2014

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Barley Noodles

Development of Barley-Fortified Instant Noodles – October 2013

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Crackers on Tray

Effects of Endoxylanases, Vital Wheat Gluten, and Gum Arabic on the Rheological Properties, Water Mobility, and Baking Quality of Whole-Wheat Saltine Cracker Dough – September 2013

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Crackers on Tray

Studying the Effects of Whole-Wheat Flour on the Rheological Properties and the Quality Attributes of Whole-Wheat Saltine Cracker Using SRC, Alveograph, Rheometer, and NMR Technique – July 2013

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Crackers on Tray

Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements – July 2013

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Comparing Gas Fermentation

Comparing Fermentation Gas Production Between Wheat and Apple Sourdough Starters Using the Risograph – April 2013

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Fortified Korean Instant Noodle

Utilization of Preharvest-Dropped Apple Powder as an Oil Barrier for Instant Fried Noodles – February 2013

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Water Migration Whole Wheat Bread

Effect of Water Migration Between Arabinoxylans and Gluten on Baking Quality of Whole Wheat Bread Detected by Magnetic – June 2012

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Effects of Phosephate Salt

Effect of Phosphate Salts on the Korean Non-Fried Instant Noodle Quality – September 2011

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Noodles in Bowl

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle – March 2011

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Bread Research

Relaciones de le Composición Proteínica y Mediciones Reológicas en Masa con la Calidad – 2005

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Noodles Up Close

Oriental Noodles – February 2001

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Raw Noodle

Developing Noodles from US Wheat Varieties for the Far East Market: Sensory Perspective – November 1998

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Noodles in Bowl

Asian Noodle Technology – January 1998

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