pastry flour
Selected indexed studies
- Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry. (Foods, 2024) [PMID:38998574]
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. (Foods, 2023) [PMID:37685172]
- Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. (Foods, 2019) [PMID:30759835]
_Worker-drafted node — pending editorial review._
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Sources
- Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry. (2024) pubmed
- Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. (2023) pubmed
- Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings. (2019) pubmed
- Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review. (2016) pubmed
- Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry. (2021) pubmed
- Acorn flour properties depending on the production method and laboratory baking test results: A review. (2021) pubmed
- Formaldehyde and Acetaldehyde Exposure in "Non-Traditional" Occupational Sectors: Bakeries and Pastry Producers. (2023) pubmed
- Exposure of bakery and pastry apprentices to airborne flour dust using PM2.5 and PM10 personal samplers. (2007) pubmed
- Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances. (2016) pubmed
- Antioxidant effect of soybean flour in frozen pastry. (1947) pubmed