Results 191 to 200 of about 17,449 (255)
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Current Nutrition & Food Science, 2012
Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins.
V. C. Aquino +3 more
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Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins.
V. C. Aquino +3 more
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Flour quality and dough elasticity: Dough sheetability
Journal of Food Engineering, 2013Abstract Current practices in testing flours call for measuring dough strength, not elasticity. Sheeting is a common method for processing developed doughs, the elasticity of which governs dough’s sheetability as dough springs back exiting rollers.
M.J. Patel, S. Chakrabarti-Bell
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Rheological Properties of Dough During Mechanical Dough Development
Journal of Cereal Science, 2000During mechanical development dough is subjected to both shear and extensional deformations. Thus, it is expected that both flow conditions contribute to the development of dough. In order to monitor rheological changes, occurring during mixing, shear and extensional properties of dough prepared with two flours of different strength and various levels ...
H Zheng +3 more
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Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 2. Unleavened Doughs
Journal of Agricultural and Food Chemistry, 2004The contribution to monochloropropanediol (MCPD) levels in cooked wheat flour dough from glycero lipid precursors present in white flour and flour improver agents has been investigated. The results showed that monoacylglycerols, lysophospholipids, and phosphatidylglycerols present in white flour together with diacetyl tartaric acid esters of ...
Colin G, Hamlet +2 more
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Cereal Chemistry, 1992
Stress-relaxation and small deformation oscillatory techniques were used to study the rheological changes in doughs subjected to freezing and thawing. Relative to fresh doughs, the relaxation modulus and relaxation time both decreased. Plots of storage modulus (G') and tan delta versus temperature showed a decrease in G', an increase in tan delta, and ...
Autio, Karin, Sinda, Eija
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Stress-relaxation and small deformation oscillatory techniques were used to study the rheological changes in doughs subjected to freezing and thawing. Relative to fresh doughs, the relaxation modulus and relaxation time both decreased. Plots of storage modulus (G') and tan delta versus temperature showed a decrease in G', an increase in tan delta, and ...
Autio, Karin, Sinda, Eija
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Dough rheology and physical testing of dough
1993The earliest written documents on the baking quality of wheat and wheat flour provide evidence that even centuries ago bakers and millers were well aware of the inherent differences in the baking potential of flours milled from different wheats. After wheat gluten was first isolated and described by Beccari in 1728 (Bailey, 1941), it became evident ...
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Generation of Monochloropropanediols (MCPDs) in Model Dough Systems. 1. Leavened Doughs
Journal of Agricultural and Food Chemistry, 2004The effect of dough recipe ingredients and processing on the generation of monochloropropanediol isomers (MCPDs) in leavened wheat doughs has been investigated. Commercial ingredients having no effect on MCPD formation were acetic acid and baking fats (triacylglycerols).
Colin G, Hamlet +2 more
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1998
Over the years bakers have sought ways to extend the working life of dough, which is otherwise largely limited by the natural processes of yeast fermentation, enzymic activity and structural relaxation of the gluten. Improvements in production efficiency have been the main driving force for the baker to seek such extensions in dough life.
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Over the years bakers have sought ways to extend the working life of dough, which is otherwise largely limited by the natural processes of yeast fermentation, enzymic activity and structural relaxation of the gluten. Improvements in production efficiency have been the main driving force for the baker to seek such extensions in dough life.
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Journal of the American Oil Chemists' Society, 1979
AbstractAlthough much has been learned about the gluten protein complex in the past 50 years, we still do not know why gluten proteins form a dough. We are left pointing out how gluten differs from other proteins, and offering a few tentative hypotheses.
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AbstractAlthough much has been learned about the gluten protein complex in the past 50 years, we still do not know why gluten proteins form a dough. We are left pointing out how gluten differs from other proteins, and offering a few tentative hypotheses.
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Practical Pre-School, 2009
Play dough can be enjoyed by a nine-month-old baby prodding and poking it for its sensory value and a four-year-old involved in an elaborate process of making enough ‘cakes’ to fit on a baking tray to go in the ‘oven’. It is for these reasons and many others, that we should not underestimate its worth, and not see it simply as an everyday malleable ...
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Play dough can be enjoyed by a nine-month-old baby prodding and poking it for its sensory value and a four-year-old involved in an elaborate process of making enough ‘cakes’ to fit on a baking tray to go in the ‘oven’. It is for these reasons and many others, that we should not underestimate its worth, and not see it simply as an everyday malleable ...
openaire +1 more source