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Showing 1 to 8 of 8 for “"dough rheology"”.
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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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VALORIZATION OF LESS COMMON GRAINS IN BAKED PRODUCTS THROUGH SPROUTING PROCESS.
… (ii) elucidating the impact of sprouting on dough rheology; and (iii) reformulating baked products with sustainable crops to promote innovative and eco-friendly food systems. In the case of oat, a literature review (Chapter 4.1) revealed that sprouting conditions—such as soaking time, …
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Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
… attributes of the loaves were assessed by dough rheology tests, differential scanning calorimetry (DSC), and both objective and sensory evaluation. Farinograph results indicated that millet flour decreased absorption (water uptake) when compared to the control, decreased peak time for dough …
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Effects of Bran Treatment on Rheology and Sensory Quality of Whole Wheat Flat Bread
… on particle size, chemical composition, color, dough rheology, product formulation, and sensory characteristics of 100% whole wheat flour were studied. Grains of five HRSW cultivars (Advance, Prevail, Select, Brick and Forefront) were milled using a Quadrumat Senior mill. Gluten analysis of …
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Protein and Fiber Fortification of White Pan Bread Using Food-Grade Distiller’s Dried Grains
… and HP-DDG were used in all-purpose flour (APF). Dough rheology was tested using a Mixolab and a TA.XTPlus Texture Analyzer. Bread was baked using a modified AACC straight dough process. Loaves were then analyzed for color, volume, density, internal crumb structure and texture profile. Sensory …
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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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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 …
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Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
The application of sourdough can improve texture, structure, nutritional value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the …