{"id":"https://openalex.org/W2007146086","doi":"https://doi.org/10.1111/j.1750-3841.2011.02186.x","title":"Effect of Soy Addition on Microwavable Pocket\u2010Type Flat Doughs","display_name":"Effect of Soy Addition on Microwavable Pocket\u2010Type Flat Doughs","publication_year":2011,"publication_date":"2011-05-04","ids":{"openalex":"https://openalex.org/W2007146086","doi":"https://doi.org/10.1111/j.1750-3841.2011.02186.x","mag":"2007146086","pmid":"https://pubmed.ncbi.nlm.nih.gov/22417429"},"language":"en","primary_location":{"id":"doi:10.1111/j.1750-3841.2011.02186.x","doi":"https://doi.org/10.1111/j.1750-3841.2011.02186.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1750-3841.2011.02186.x","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"},"volume":null,"type":"article","indexed_in":["crossref","pubmed"],"open_access":{"is_oa":false,"oa_status":"closed","oa_url":null,"any_repository_has_fulltext":false},"authorships":[{"author_position":"first","author":{"id":"https://openalex.org/A5061067311","display_name":"Luca Serventi","orcid":"https://orcid.org/0000-0002-5172-8515","observed_orcids":["https://orcid.org/0000-0002-5172-8515"]},"institutions":[{"id":"https://openalex.org/I52357470","display_name":"The Ohio State University","ror":"https://ror.org/00rs6vg23","country_code":"US","type":"education","lineage":["https://openalex.org/I52357470"]}],"countries":["US"],"is_corresponding":true,"raw_author_name":"Luca Serventi","raw_affiliation_strings":["Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Court, Columbus, OH 43210, USA","Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Court, Columbus, OH 43210, USA","institution_ids":["https://openalex.org/I52357470"]},{"raw_affiliation_string":"Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA","institution_ids":["https://openalex.org/I52357470"]}]},{"author_position":"middle","author":{"id":"https://openalex.org/A5040154189","display_name":"Joseph R. Sachleben","orcid":"https://orcid.org/0000-0002-2018-1326","observed_orcids":["https://orcid.org/0000-0002-2018-1326"]},"institutions":[{"id":"https://openalex.org/I40347166","display_name":"University of Chicago","ror":"https://ror.org/024mw5h28","country_code":"US","type":"education","lineage":["https://openalex.org/I40347166"]},{"id":"https://openalex.org/I52357470","display_name":"The Ohio State University","ror":"https://ror.org/00rs6vg23","country_code":"US","type":"education","lineage":["https://openalex.org/I52357470"]}],"countries":["US"],"is_corresponding":true,"raw_author_name":"Joseph Sachleben","raw_affiliation_strings":["Authors Serventi and Vodovotz are with Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Court, Columbus, OH, 43210, U.S.A. Author Sachleben is with Biomolecular NMR Facility, The Division of Biological Sciences, The Univ. of Chicago, 929 E. 57th St. Chicago, IL, 60637, U.S.A","The Ohio State University, Columbus, United States"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Serventi and Vodovotz are with Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Court, Columbus, OH, 43210, U.S.A. Author Sachleben is with Biomolecular NMR Facility, The Division of Biological Sciences, The Univ. of Chicago, 929 E. 57th St. Chicago, IL, 60637, U.S.A","institution_ids":["https://openalex.org/I40347166","https://openalex.org/I52357470"]},{"raw_affiliation_string":"The Ohio State University, Columbus, United States","institution_ids":["https://openalex.org/I52357470"]}]},{"author_position":"last","author":{"id":"https://openalex.org/A5031152641","display_name":"Yael Vodovotz","orcid":"https://orcid.org/0000-0002-9141-3016","observed_orcids":["https://orcid.org/0000-0002-9141-3016"]},"institutions":[{"id":"https://openalex.org/I40347166","display_name":"University of Chicago","ror":"https://ror.org/024mw5h28","country_code":"US","type":"education","lineage":["https://openalex.org/I40347166"]},{"id":"https://openalex.org/I52357470","display_name":"The Ohio State University","ror":"https://ror.org/00rs6vg23","country_code":"US","type":"education","lineage":["https://openalex.org/I52357470"]}],"countries":["US"],"is_corresponding":true,"raw_author_name":"Yael Vodovotz","raw_affiliation_strings":["Authors Serventi and Vodovotz are with Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Court, Columbus, OH, 43210, U.S.A. Author Sachleben is with Biomolecular NMR Facility, The Division of Biological Sciences, The Univ. of Chicago, 929 E. 57th St. Chicago, IL, 60637, U.S.A","The Ohio State University, Columbus, United States"],"raw_orcid":null,"affiliations":[{"raw_affiliation_string":"Authors Serventi and Vodovotz are with Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Court, Columbus, OH, 43210, U.S.A. Author Sachleben is with Biomolecular NMR Facility, The Division of Biological Sciences, The Univ. of Chicago, 929 E. 57th St. Chicago, IL, 60637, U.S.A","institution_ids":["https://openalex.org/I40347166","https://openalex.org/I52357470"]},{"raw_affiliation_string":"The Ohio State University, Columbus, United States","institution_ids":["https://openalex.org/I52357470"]}]}],"institutions":[],"countries_distinct_count":1,"institutions_distinct_count":2,"corresponding_author_ids":["https://openalex.org/A5031152641","https://openalex.org/A5040154189","https://openalex.org/A5061067311"],"corresponding_institution_ids":["https://openalex.org/I40347166","https://openalex.org/I52357470"],"apc_list":{"value":4550,"currency":"USD","value_usd":4550},"apc_paid":null,"fwci":0.5912,"has_fulltext":false,"cited_by_count":3,"citation_normalized_percentile":{"value":0.71383148,"is_in_top_1_percent":false,"is_in_top_10_percent":false},"cited_by_percentile_year":{"min":89,"max":96},"biblio":{"volume":"76","issue":"5","first_page":"E392","last_page":"8"},"is_retracted":false,"is_paratext":false,"is_xpac":false,"primary_topic":{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9696999788284302,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},"topics":[{"id":"https://openalex.org/T10140","display_name":"Food composition and properties","score":0.9696999788284302,"subfield":{"id":"https://openalex.org/subfields/2916","display_name":"Nutrition and Dietetics"},"field":{"id":"https://openalex.org/fields/29","display_name":"Nursing"},"domain":{"id":"https://openalex.org/domains/4","display_name":"Health Sciences"}},{"id":"https://openalex.org/T10411","display_name":"Proteins in Food Systems","score":0.02449999935925007,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}},{"id":"https://openalex.org/T12192","display_name":"Polysaccharides Composition and Applications","score":0.0015999999595806003,"subfield":{"id":"https://openalex.org/subfields/1106","display_name":"Food Science"},"field":{"id":"https://openalex.org/fields/11","display_name":"Agricultural and Biological Sciences"},"domain":{"id":"https://openalex.org/domains/1","display_name":"Life Sciences"}}],"keywords":[{"id":"https://openalex.org/keywords/soy-flour","display_name":"soybean flour","score":0.7630000114440918},{"id":"https://openalex.org/keywords/soy-milk-powder","display_name":"soy milk powder","score":0.7630000114440918},{"id":"https://openalex.org/keywords/microwave-baking","display_name":"microwave baking","score":0.7599999904632568},{"id":"https://openalex.org/keywords/starch-plasticization","display_name":"starch plasticization","score":0.6480000019073486},{"id":"https://openalex.org/keywords/freezable-water","display_name":"freezable water","score":0.8220000267028809},{"id":"https://openalex.org/keywords/water-mobility","display_name":"water mobility","score":0.8669999837875366},{"id":"https://openalex.org/keywords/dough-texture","display_name":"dough texture","score":0.8560000061988831},{"id":"https://openalex.org/keywords/cohesion","display_name":"cohesion","score":0.8159999847412109},{"id":"https://openalex.org/keywords/wheat-flour-substitution","display_name":"wheat flour substitution","score":0.824999988079071},{"id":"https://openalex.org/keywords/polar-lipids","display_name":"polar lipids","score":0.8080000281333923},{"id":"https://openalex.org/keywords/functional-food-ingredients","display_name":"functional food ingredients","score":0.35199999809265137}],"concepts":[{"id":"https://openalex.org/C2777014122","wikidata":"https://www.wikidata.org/wiki/Q7571993","display_name":"Soy protein","level":2,"score":0.7597059011459351},{"id":"https://openalex.org/C31903555","wikidata":"https://www.wikidata.org/wiki/Q1637030","display_name":"Food science","level":1,"score":0.6077038645744324},{"id":"https://openalex.org/C2993983287","wikidata":"https://www.wikidata.org/wiki/Q192199","display_name":"Soy milk","level":2,"score":0.5958924293518066},{"id":"https://openalex.org/C58968531","wikidata":"https://www.wikidata.org/wiki/Q910212","display_name":"Plasticizer","level":2,"score":0.5434927344322205},{"id":"https://openalex.org/C192562407","wikidata":"https://www.wikidata.org/wiki/Q228736","display_name":"Materials science","level":0,"score":0.5103194117546082},{"id":"https://openalex.org/C2776491529","wikidata":"https://www.wikidata.org/wiki/Q152234","display_name":"Water retention","level":3,"score":0.5041130781173706},{"id":"https://openalex.org/C3020104520","wikidata":"https://www.wikidata.org/wiki/Q11006","display_name":"Soy flour","level":2,"score":0.4895978569984436},{"id":"https://openalex.org/C24939127","wikidata":"https://www.wikidata.org/wiki/Q373499","display_name":"Water content","level":2,"score":0.43055790662765503},{"id":"https://openalex.org/C44838205","wikidata":"https://www.wikidata.org/wiki/Q127995","display_name":"Microwave","level":2,"score":0.42937469482421875},{"id":"https://openalex.org/C185592680","wikidata":"https://www.wikidata.org/wiki/Q2329","display_name":"Chemistry","level":0,"score":0.3594728708267212},{"id":"https://openalex.org/C159985019","wikidata":"https://www.wikidata.org/wiki/Q181790","display_name":"Composite material","level":1,"score":0.25678884983062744},{"id":"https://openalex.org/C121332964","wikidata":"https://www.wikidata.org/wiki/Q413","display_name":"Physics","level":0,"score":0.0},{"id":"https://openalex.org/C159750122","wikidata":"https://www.wikidata.org/wiki/Q96621023","display_name":"Soil water","level":2,"score":0.0},{"id":"https://openalex.org/C62520636","wikidata":"https://www.wikidata.org/wiki/Q944","display_name":"Quantum mechanics","level":1,"score":0.0},{"id":"https://openalex.org/C187320778","wikidata":"https://www.wikidata.org/wiki/Q1349130","display_name":"Geotechnical engineering","level":1,"score":0.0},{"id":"https://openalex.org/C39432304","wikidata":"https://www.wikidata.org/wiki/Q188847","display_name":"Environmental science","level":0,"score":0.0},{"id":"https://openalex.org/C159390177","wikidata":"https://www.wikidata.org/wiki/Q9161265","display_name":"Soil science","level":1,"score":0.0},{"id":"https://openalex.org/C127413603","wikidata":"https://www.wikidata.org/wiki/Q11023","display_name":"Engineering","level":0,"score":0.0}],"mesh":[{"descriptor_ui":"D001939","descriptor_name":"Bread","qualifier_ui":"Q000032","qualifier_name":"analysis","is_major_topic":false},{"descriptor_ui":"D005433","descriptor_name":"Flour","qualifier_ui":null,"qualifier_name":null,"is_major_topic":true},{"descriptor_ui":"D005503","descriptor_name":"Food Additives","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true},{"descriptor_ui":"D005615","descriptor_name":"Freezing","qualifier_ui":null,"qualifier_name":null,"is_major_topic":false},{"descriptor_ui":"D005983","descriptor_name":"Glutens","qualifier_ui":"Q000378","qualifier_name":"metabolism","is_major_topic":false},{"descriptor_ui":"D008872","descriptor_name":"Microwaves","qualifier_ui":null,"qualifier_name":null,"is_major_topic":true},{"descriptor_ui":"D013025","descriptor_name":"Glycine max","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":true},{"descriptor_ui":"D014867","descriptor_name":"Water","qualifier_ui":"Q000378","qualifier_name":"metabolism","is_major_topic":false},{"descriptor_ui":"D014908","descriptor_name":"Triticum","qualifier_ui":"Q000737","qualifier_name":"chemistry","is_major_topic":false},{"descriptor_ui":"D018857","descriptor_name":"Food Packaging","qualifier_ui":"Q000379","qualifier_name":"methods","is_major_topic":true},{"descriptor_ui":"D030262","descriptor_name":"Soybean Proteins","qualifier_ui":"Q000378","qualifier_name":"metabolism","is_major_topic":false}],"locations_count":2,"locations":[{"id":"doi:10.1111/j.1750-3841.2011.02186.x","doi":"https://doi.org/10.1111/j.1750-3841.2011.02186.x","is_oa":false,"landing_page_url":"https://doi.org/10.1111/j.1750-3841.2011.02186.x","pdf_url":null,"source":{"id":"https://openalex.org/S23579880","display_name":"Journal of Food Science","issn_l":"0022-1147","issn":["0022-1147","1750-3841"],"is_oa":false,"is_in_doaj":false,"is_core":true,"listed_in":["anvur-scientific","cwts-core","dongbi-d","jufo-1","medline","norway-1","poland-70","russia-white-list-2","vabb-shw"],"host_organization":"https://openalex.org/P4310320595","host_organization_name":"Wiley","host_organization_lineage":["https://openalex.org/P4310320595"],"host_organization_lineage_names":["Wiley"],"type":"journal"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of Food Science","raw_type":"journal-article"},{"id":"pmid:22417429","doi":null,"is_oa":false,"landing_page_url":"https://pubmed.ncbi.nlm.nih.gov/22417429","pdf_url":null,"source":{"id":"https://openalex.org/S4306525036","display_name":"PubMed","issn_l":null,"issn":null,"is_oa":false,"is_in_doaj":false,"is_core":false,"listed_in":[],"host_organization":"https://openalex.org/I1299303238","host_organization_name":"National Institutes of Health","host_organization_lineage":["https://openalex.org/I1299303238"],"host_organization_lineage_names":[],"type":"repository"},"license":null,"license_id":null,"version":"publishedVersion","is_accepted":true,"is_published":true,"raw_source_name":"Journal of food science","raw_type":"Journal Article"}],"best_oa_location":null,"sustainable_development_goals":[{"id":"https://metadata.un.org/sdg/2","display_name":"Zero hunger","score":0.9208999872207642}],"sustainable_development_goals_aurora":[],"study_designs":[],"awards":[],"funders":[],"has_content":{"grobid_xml":false,"pdf":false},"content_urls":null,"referenced_works_count":39,"referenced_works":["https://openalex.org/W1728741956","https://openalex.org/W1825277024","https://openalex.org/W1952197922","https://openalex.org/W1972535066","https://openalex.org/W1973510341","https://openalex.org/W1975601544","https://openalex.org/W1981596913","https://openalex.org/W1987394136","https://openalex.org/W1989874789","https://openalex.org/W1993013612","https://openalex.org/W1997223080","https://openalex.org/W2004712367","https://openalex.org/W2004837103","https://openalex.org/W2009932900","https://openalex.org/W2011229405","https://openalex.org/W2017897939","https://openalex.org/W2019552356","https://openalex.org/W2019934717","https://openalex.org/W2020507582","https://openalex.org/W2024686645","https://openalex.org/W2028037471","https://openalex.org/W2030803564","https://openalex.org/W2035559257","https://openalex.org/W2056346371","https://openalex.org/W2056847689","https://openalex.org/W2085880882","https://openalex.org/W2089633020","https://openalex.org/W2090098120","https://openalex.org/W2094111661","https://openalex.org/W2095139395","https://openalex.org/W2165189319","https://openalex.org/W2171317325","https://openalex.org/W2267769344","https://openalex.org/W2495742874","https://openalex.org/W2889938534","https://openalex.org/W3054289835","https://openalex.org/W3159492879","https://openalex.org/W4251848120","https://openalex.org/W4285719527"],"related_works":["https://openalex.org/W2164788583","https://openalex.org/W2038960869","https://openalex.org/W2365322358","https://openalex.org/W3150838863","https://openalex.org/W2753010023","https://openalex.org/W2326834792","https://openalex.org/W2352750073","https://openalex.org/W2353574126","https://openalex.org/W3086836322","https://openalex.org/W323757549"],"abstract_inverted_index":{"UNLABELLED:":[0],"Microwavable":[1,240],"frozen":[2],"baked":[3,29,92,159,179,215,228,276],"goods":[4],"are":[5,244],"widely":[6],"used":[7,245],"by":[8,69,190,197,247],"the":[9,13,36,65,113,149,154,157,162,177,210,224,248,268,293,303,321],"food":[10,249],"industry.":[11],"However,":[12,151],"altered":[14],"heat":[15],"and":[16,27,43,56,77,84,86,101,130,139,193,201,255,282,298],"mass":[17],"transfer":[18],"patterns":[19],"associated":[20,307],"with":[21,39,76,105,146,290,308],"microwave":[22,70,158,214,227,309],"radiation":[23],"result":[24],"in":[25,97,128,136,279,292],"tough":[26,102,131,281],"rubbery":[28,129,283],"products":[30,132,160,272],"due":[31,133],"to":[32,52,57,89,112,118,134,174,222,251,274],"reduced":[33,153],"plasticization":[34,55],"of":[35,46,72,124,148,156,176,186,213,226,264,270,287,295,324],"polymers.":[37],"Ingredients":[38],"high":[40,44],"water-holding":[41],"capacity":[42],"content":[45],"polar":[47,194],"lipids":[48,195],"have":[49],"been":[50],"shown":[51,221],"enhance":[53],"gluten":[54],"improve":[58,119,223],"water":[59,137,142,187],"retention.":[60],"Therefore,":[61],"this":[62],"study":[63],"explored":[64],"physicochemical":[66],"changes":[67,135,306],"imparted":[68],"baking":[71,95,123],"pocket-type":[73,229,241,326],"flat":[74,230,242,327],"doughs":[75,126,231,243,266],"without":[78],"soy":[79,125,152,167,191,216,219,296,299,315],"added":[80,111],"at":[81,165],"10%,":[82],"20%,":[83],"26%":[85],"compared":[87,145,273],"these":[88],"their":[90],"conventionally":[91,178,275],"counterparts.":[93],"Microwave":[94,262],"resulted":[96,127],"a":[98,116,280,317],"soft,":[99],"rubbery,":[100],"wheat":[103,288],"product":[104],"increased":[106],"\"freezable\"":[107],"water.":[108],"Soy":[109],"was":[110,220],"formulation":[114],"as":[115],"means":[117],"polymer":[120],"plasticization.":[121],"Conventional":[122],"state":[138],"mobility":[140,188],"(freezable":[141],"approximately":[143],"15":[144],"7.09":[147],"control).":[150,180],"cohesiveness":[155],"reaching":[161],"lowest":[163],"value":[164],"20%":[166],"addition":[168],"(cohesiveness":[169],"0.33":[170],"\u00b1":[171],"1,":[172],"comparable":[173],"that":[175,184,314],"These":[181,311],"data":[182],"suggest":[183,313],"reduction":[185],"induced":[189],"proteins":[192],"(confirmed":[196],"thermogravimetric":[198],"analysis":[199],"[TGA]":[200],"\u00b9H":[202],"nuclear":[203],"magnetic":[204],"resonance":[205],"[\u00b9H":[206],"NMR])":[207],"possibly":[208],"plasticized":[209],"starch-gluten":[211],"network":[212],"doughs.":[217,328],"Thus,":[218],"texture":[225],"although":[232],"further":[233],"formula":[234],"optimization":[235],"is":[236,316],"warranted.":[237],"PRACTICAL":[238],"APPLICATION:":[239],"frequently":[246],"industry":[250],"enrobe":[252],"meat,":[253],"vegetable,":[254],"sweet":[256],"items":[257],"for":[258,320],"convenient":[259],"meal":[260],"delivery.":[261],"heating":[263],"such":[265],"induces":[267],"development":[269],"crustless":[271],"products,":[277],"resulting":[278],"texture.":[284],"Partial":[285],"substitution":[286],"flour":[289,297],"soy,":[291],"form":[294],"milk":[300],"powder,":[301],"prevented":[302],"deleterious":[304],"textural":[305,322],"heating.":[310],"results":[312],"functional":[318],"ingredient":[319],"improvement":[323],"microwavable":[325]},"counts_by_year":[{"year":2026,"cited_by_count":1},{"year":2012,"cited_by_count":1}],"updated_date":"2026-10-31T12:09:11.096373","created_date":"2016-06-24T00:00:00"}