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Showing 1 to 2 of 2 for “"Dough Functionality"”.
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Effects of Bran Content, Thermal Treatment, and Storage on Flavor Development and Functionality in Intermediate Wheatgrass Flour
… hand, thermal treatment may negatively impact functionality over storage. Reducing the bran content may also increase shelf life by reducing fat content; however, it would be at the expense of reducing the dietary fiber content. Understanding the storage stability of IWG and identifying methods …
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Technologies for improving the quality of bread doughs made with barley spent grain and sorghum
… which is responsible for good viscoelastic dough and high bread volume. BSG particle size reduction in combination with a sourdough fermentation were investigated as BSG pre-treatment technologies to improve wheat-BSG composite dough and bread quality. Fractionation of dried BSG through …