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Showing 1 to 20 of 73 for “"dough"”.
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Extensional rheology of bread dough
… the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material …
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Capillary rheometry of soy isolate dough
Viscosity of 30 and 48% soy isolate (Promine-D) dough is determined using an Instron capillary rheometer at 298K, 333K and 363K. Thermal transitions of 10 to 100% soy isolate dough are measured using a Perkin-Elmer Differential Scanning Calorimeter (DSC-2) over 310 to 350K. The observed behavior of …
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Studies on the rheology of flour dough
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960.
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Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes
Call number: LD2668 .T4 1985 K34
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Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes
Call number: LD2668 .T4 1985 K34
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Design of a measurement device for bread dough proofing
… of gluten and air bubbles which leaven the dough and allow it to rise and achieve its final form during baking. One of the most time-sensitive and critical stages is the final period before baking, also known as the final proof. During this stage, starches in the flour break down into …
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Linear to nonlinear rheology of bread dough and its constituents
… behavior or rheological properties of a dough system. The mass production of bread has led to a need of machines that are able to handle and process large volumes of dough. An understanding of the deformational properties can aid in designing machines of this kind. Less obviously, the …
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Barley silage harvested at boot and soft dough stages for lactating cows
… vulgare, L.) harvested at boot (5/7/88) and soft dough (6/6/88) stages of maturity was ensiled for nutritive comparisons. Boot stage was wilted and soft dough was direct cut at 15 (SD-Lo) and 25 cm (SD-Hi) above ground. Yields (kg DM/ha) were 3690, 8750 and 6287 for boot, SD-Lo and SD-Hi …
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Effect of dough conditioners on the bread-making qualities of soft wheat flour
… the addition of two substances commonly used as dough conditioners: ascorbic acid and diacetyl tartaric esters of monoglycerides (DATEM). The breadmaking properties of the flours were evaluated by measuring the loaf characteristics by objective and sensory evaluation. In addition, the effect of …
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The effects of flour starch damage on physical dough properties of continuous mix bread
Call number: LD2668 .T4 1969 L67
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The effects of flour starch damage on physical dough properties of continuous mix bread
Call number: LD2668 .T4 1969 L67
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Effect of 1B/1R Chromosomal Translocation on Dough Rheology of Soft Red Winter Wheat Flour
… provide disease resistance, but produce sticky doughs. The 1995-1996 and 1996-1997 SRWW flours were subjected to farinograph analysis and dough stickiness testing. Dough stickiness was determined by the Schwarzlaff-Shepherd Dough Stripping Method. Wheat samples from 1995-1996 were also analyzed …
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Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting
… alternative for production of bread and other dough-based products since it is widely produced under diverse environments in sub-Saharan Africa. However, maize does not possess unique viscoelastic gas-holding properties like wheat. The effects of dough sheeting on the quality of maize dough and …
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Flour quality and dough stickiness of soft red winter wheat lines with and without 1B/1R translocations
… to produce undesirable characteristics such as dough stickiness and reduced mixing tolerance. Many promising wheat lines have been developed by crossbreeding 1B/1R Jines with soft wheat in hopes of producing a 1B/1R soft wheat of good quality for use in soft wheat products. The purpose of this …
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Thiol Dough Conditioners Impact on the Formation of Advanced Glycation End-products in Bagels Containing Sunflower Seed Flour
<p>Baking bagels can increase advanced glycation end products (AGEs), which are linked to increased metabolic and chronic diseases. This research correlated color and the proximate composition with fluorescent AGEs in bagels containing 0-20% sunflower flour (SFF) and 0-90 ppm L-cysteine (Cys) or …
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Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality
… of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of …
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THE DEVELOPMENT OF ALTERNATIVE STRATEGIES FOR USING CHEMICAL OXIDIZING AND REDUCING AGENTS IN FLOURS AS A MEANS OF CONTROLLING GLUTEN STRENGTH PRIOR TO DEVELOPING DOUGH
… to commonly used chemical oxidizers on the dough handling and baking performance of wheat flours used in the baking industry. The use of enzymes is attractive to the baking industry as an alternative to chemical oxidizers as dough strengtheners as it allows for cleaner labels to be achieved. …
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In situ observation of the distribution and location of gliadin as a function of mixing time in wheat flour dough using quantum dots
… contribute to viscosity and extensibility in dough. In our study, distribution and location of gliadins as a function of mixing time in model wheat flour dough were investigated for the first time using confocal laser scanning microscopy. In this research we tagged gliadin proteins with …
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Improving the quality of non-wheat bread made from maize using sourdough fermentation
… gluten, the protein that is formed in wheat dough which is responsible for the desirable quality attributes (high loaf volume, soft and open crumb structure) of wheat bread. Therefore the need arises to improve maize bread quality. The effects of three types of non-wheat bread methods on the …
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