Results 161 to 170 of about 859 (186)
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Effects of sucrose fatty acid ester and blends on alveograph characteristics of wheat flour doughs
Journal of Cereal Science, 1995Abstract The effects of commercial sucrose ester emulsifiers (Ryoto, Mitsubishi-Kasei Food Corporation, Tokyo, Japan) on alveograph rheological dough properties of a commercial hard red winter (HRW) wheat flour were determined. The esters were evaluated alone or combined to produce blends of varying hydrophile-lipophile balance (HLB).
K Addo, Casimir C Akoh
exaly +2 more sources
Cereal Chemistry, 2005
ABSTRACTWe contrast two types of pizza dough produced in Naples. One was prepared in accordance with pizza dough regulations drawn up by the Ente Nazionale Italiano di Unificazione (UNI). Different pizza doughs were studied using a set of parameters linked to mechanical, microbiological, and chemical properties.
FORMATO, ANDREA, PEPE, OLIMPIA
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ABSTRACTWe contrast two types of pizza dough produced in Naples. One was prepared in accordance with pizza dough regulations drawn up by the Ente Nazionale Italiano di Unificazione (UNI). Different pizza doughs were studied using a set of parameters linked to mechanical, microbiological, and chemical properties.
FORMATO, ANDREA, PEPE, OLIMPIA
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Effect of the fertilization and the fungicide treatment on the alveographic quality of winter wheat
Cereal Research Communications, 2007Introduction Sustainable wheat production is much related to quality performance. Jolankai (1982) obtained improved quality of wheat with 12 varieties but found that crop year had more influence on the quality than fertilizing. According to Tanacs et al.
Matuz, János +4 more
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Using the alveograph in developing requirements for the quality of flour for wafer sheet production
Khleboproducty, 2020Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for ...
E.P. Meleshkina +2 more
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Effect of weather conditions on the alveographic w value of winter wheat
Cereal Research Communications, 2006The quality of winter wheat can be examined by different methods to measure the rheological characteristics of dough from wheat flour (Dessalegn et al., 2005). In Hungary there is a raising interest about Aiveograph beside Farinograph due to the changing market and also EU requirements (Dubois, 1996; Bartolucci et al., 1998; Rasper et al., 1986). There
Sipos, Péter +3 more
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Wheat flour dough Alveograph characteristics predicted by Mixolab regression models
Journal of the Science of Food and Agriculture, 2011AbstractBACKGROUND: In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the ...
Georgiana Gabriela, Codină +4 more
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Modified Dough Preparation for Alveograph Analysis with Limited Flour Sample Size
Cereal Chemistry, 2015Dough rheological characteristics obtained by alveograph testing, such as extensibility and resistance to extension, are important traits for determination of wheat and flour quality. A challenging issue that faces wheat breeding programs and some wheat research projects is the relatively large flour sample size of 250 g required for the standard ...
Yuanhong R. Chen +2 more
exaly +2 more sources
Journal of the Science of Food and Agriculture, 1952
AbstractA new technique is described by which, it becomes possible to use the Chopin Alveograph for detecting the effect of improvers in flour. In the standard technique, dough pieces for test are shaped by extrusion and flattening by rolling and are tested 20 minutes after mixing.The modified technique involves keeping the dough in bulk for three ...
J B M Coppock
exaly +2 more sources
AbstractA new technique is described by which, it becomes possible to use the Chopin Alveograph for detecting the effect of improvers in flour. In the standard technique, dough pieces for test are shaped by extrusion and flattening by rolling and are tested 20 minutes after mixing.The modified technique involves keeping the dough in bulk for three ...
J B M Coppock
exaly +2 more sources
Food Chemistry, 2020
Durum wheat (Triticum turgidum ssp. durum) is widely grown in the Mediterranean area. The semolina obtained by this grain is used to prepare pasta, couscous, and baked products all over the world. The growing area affects the characteristics of Durum wheat; consequently, it is relevant to trace this product.
Patrizia Firmani +5 more
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Durum wheat (Triticum turgidum ssp. durum) is widely grown in the Mediterranean area. The semolina obtained by this grain is used to prepare pasta, couscous, and baked products all over the world. The growing area affects the characteristics of Durum wheat; consequently, it is relevant to trace this product.
Patrizia Firmani +5 more
openaire +4 more sources
From Alveograph test to extensional behavior of wheat flour dough
Rheologica ActaDough extensional properties obtained from 14 wheat flours hydrated at 50% (/flour weight) were assessed by the empirical test of Alveograph, a bubble inflation test, and by the rheometric test of uniaxial compression in lubricated conditions (LSF) at large deformations.
Dufour, Maude +6 more
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