Concepedia

Fat-dough Interactions

Fat-Dough Interactions is a rheological construct in cereal science that characterizes the modifying effects of lipid inclusion on the viscoelastic properties and structural development of dough matrices during mixing, resting, and deformation processes.

130

Publications

7.1K

Citations

412

Authors

153

Institutions

Publications per year

2017–2026

45

Parents

Publications

130

The role of sugar and fat in sugar-snap cookies: Structural and textural properties

Bram Pareyt, Faisal Talhaoui, Greet Kerckhofs et al. · Journal of Food Engineering · 2008 · 274 citations

, , +12

Effect of fat-type on cookie dough and cookie quality

Jissy K. Jacob, K. Leelavathi · Journal of Food Engineering · 2006 · 231 citations

, , +9

Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

Juan Mario Sanz Penella, Concha Collar · Journal of Cereal Science · 2008 · 210 citations

, , +14

Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality

M. L. Sudha, Alok Kumar Srivastava, R. Vetrimani et al. · Journal of Food Engineering · 2006 · 190 citations

, , +15

Effect of native lipids, shortening, and bread moisture on bread firming

D. E. Rogers, Kathleen Zeleznak, Chao‐Sung Lai et al. · 1988 · 169 citations

, , +14

1–5 of 130

Authors

412

  1. NF
    N. Fisher

    Western General Hospital, United Kingdom

    7 publications · 176 citations

    7

    h-index

  2. BB
    Brenda Bell

    Herman Miller (United States), United States

    4 publications · 86 citations

    4

    h-index

  3. RC
    R. C. Hoseney

    Kansas State University, United States

    3 publications · 212 citations

    3

    h-index

  4. ML
    M. L. Sudha

    Central Food Technological Research Institute, India

    3 publications · 283 citations

    3

    h-index

  5. AS
    Ana Salvador

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    3 publications · 193 citations

    3

    h-index

1–5 of 412

Institutions

153

  1. Central Food Technological Research Institute

    Mysore, India

    6 h-index

    16 publications

    1.8K citations

  2. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    5 h-index

    14 publications

    1.2K citations

  3. Agricultural Research Service

    Washington, United States

    4 h-index

    5 publications

    411 citations

  4. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    4 h-index

    10 publications

    668 citations

  5. Korea Food Research Institute

    Wanju, South Korea

    3 h-index

    10 publications

    184 citations

  6. Middle East Technical University

    Ankara, Türkiye

    3 h-index

    3 publications

    205 citations

  7. Korea University

    Seoul, South Korea

    3 h-index

    10 publications

    195 citations

  8. South China University of Technology

    Guangzhou, China

    3 h-index

    11 publications

    514 citations

1–8 of 153

Venues

  1. Journal of Cereal Science

    17 publications · 960 citations

    17

    h-index

  2. Journal of the Science of Food and Agriculture

    12 publications · 521 citations

    12

    h-index

  3. Journal of Food Science and Technology

    10 publications · 605 citations

    9

    h-index

  4. Food Chemistry

    9 publications · 526 citations

    8

    h-index

  5. LWT

    8 publications · 507 citations

    8

    h-index

1–5