Keyphrases
Dough
100%
Wheat Dough
66%
Starch
36%
Bread
28%
Flour
26%
Sodium Chloride
20%
Gluten
20%
Confocal Laser Scanning Microscopy
20%
Wheat Bread
19%
Crumbs
18%
Bread Quality
18%
Gluten-free Bread
18%
Fermentation
16%
Starch Modification
16%
Gluten Network
16%
Dough System
15%
Starch-based
14%
Dough Microstructure
14%
Wheat Flour
14%
Water Addition
13%
Leavening Agent
13%
Bread Volume
12%
CO2 Hydrate
12%
Distillers Grains
12%
Quinoa
12%
Microstructure
11%
Wheat
11%
Arabinoxylan
11%
Rheological Properties
11%
Dough Characteristics
11%
Baking Performance
10%
Bran
10%
Gluten-free Dough
10%
Stickiness
10%
3D Food Printing
10%
Gelatinization
10%
Protein Microstructure
9%
Bread Making
9%
Teff
9%
Image Analysis
9%
Dough Properties
9%
3D Printing
9%
Hydration Properties
8%
Lactobacillus Plantarum
8%
Bakery Products
8%
Wheat Starch
8%
Protein-protein Interaction Network Analysis
8%
Rheology
8%
Starch Gelatinization
8%
Aeration
8%
Food Science
Starch
65%
Wheat Dough
63%
Gluten
49%
Wheat Flour
28%
Confocal Microscopy
22%
Whole Wheat Bread
19%
Table Salt
19%
Starch-based
19%
Gluten Network
18%
Chenopodium Quinoa
18%
Gluten-free Bread
17%
Gelatinization
17%
Sodium
15%
Bakery Product
15%
Bread Volume
14%
Leavening
13%
Leavening Agent
13%
Bread Crumb
13%
Bran
12%
Arabinoxylan
11%
3D Food Printing
10%
Lactic Acid
10%
Bread Characteristics
10%
Dough Quality
10%
Starch Gelatinization
10%
Lactiplantibacillus plantarum
9%
Dough Rheology
9%
Hydration Properties
8%
Dough Development
8%
Gluten Proteins
8%
Baking Quality
8%
Food systems
8%
Fermentation
8%
Quality Parameters
8%
Protein Glutamine Gamma Glutamyltransferase
7%
Density (Specific Gravity)
7%
Stickiness
7%
Acidification
7%
Cereal-based
7%
Texture Profile Analysis
7%
Glutathione
6%
Food Industry
6%
Amylose
6%
Sensation of Taste
6%
Product Quality
6%
Fluorescence Spectroscopy
6%
Acrylamide Formation
6%
Flavor Dilution Factor
6%
Soy Protein
6%
Loaf Volume
5%