Results 11 to 20 of about 859 (186)
Mixolab versus Alveograph and Falling Number [PDF]
Czech Journal of Food Sciences, 2010 Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. This laboratory equipment has amazing possibilities for
Georgiana Gabriela Codină +3 more
doaj +3 more sources
Evaluation of Yield and Quality Traits of Wheat Cultivars
Turkish Journal of Agriculture: Food Science and Technology, 2014 This research was conducted to determine grain yield and some quality traits of 18 bread wheat varieties in dry conditions and location in the center of Konya in 2009-2010 growing seasons.
Seydi Aydoğan +3 more
doaj +3 more sources
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500 [PDF]
Czech Journal of Food Sciences, 2003 Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were measured on spectrograph NIRSystems 6500.
M. Hrušková, P. Šmejda
doaj +2 more sources
Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase
Quality of Life (Banja Luka) - APEIRON, 2013 Although there is considerable interest in glucose oxidase, little is known about its activity on rheological characteristics of wheat dough and with bread making quality. Influence that the glucose oxidase exerts on rheological properties of the wheat dough is investigated on the basic of rheological determinations obtained with alveograph.
Milan Vukić +3 more
core +4 more sources
Effects of salt forms and concentrations on the alveograph parameters of winter wheat [PDF]
Journal on Processing and Energy in Agriculture, 2014 The strong connection between sodium intake and high blood pressure draws attention to the salt content of foodstuffs and initiated programs for reduction sodium chloride contents of foods.
Sipos Péter +2 more
doaj +1 more source
Plant Production Science, 2012 Understanding the contribution of genotype, environment and genotype-by-environment interaction to wheat grain quality facilitates the selection for quality in breeding programs.
Maria Surma +9 more
doaj +2 more sources
BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR
Italian Journal of Food Science, 2015 Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing.
F. Nemar +5 more
doaj +2 more sources
Role of the farinograph test in the wheat flour quality determination
Acta Universitatis Sapientiae: Alimentaria, 2015 Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more ...
Diósi G., Móré M., Sipos P.
doaj +2 more sources
Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil. [PDF]
J Food SciABSTRACT This study evaluated the physicochemical and rheological characteristics of wheat flours sourced from different processors in southern Brazil, covering the harvest seasons from 2021 to 2025. Rheological analysis is essential for predicting dough behavior during processing and ensuring the quality of flours.
Centenaro A, Valduga E, Steffens C.
europepmc +2 more sources
Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour. [PDF]
Int J Food SciPeanuts are nutritious, containing antioxidants and health benefiting and promoting bioactives. Moreover, they have excellent amino acid profiles composed of 20 amino acids making them an important ingredient to enhance the quality baked products like muffins.
Mkoko T +5 more
europepmc +2 more sources