DATEM emulsifier dough
Selected indexed studies
- Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processing. (J Food Sci, 2025) [PMID:40260780]
- Understanding the effect of emulsifiers on bread aeration during breadmaking. (J Sci Food Agric, 2018) [PMID:29691873]
- Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. (Int J Food Sci, 2014) [PMID:26904634]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Enhancing the breadmaking quality of ancient grains through synergistic emulsifier treatment and extrusion processing. (2025) pubmed
- Understanding the effect of emulsifiers on bread aeration during breadmaking. (2018) pubmed
- Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. (2014) pubmed
- Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms. (2015) pubmed