Results 201 to 210 of about 47,459 (283)

An extensive review: How starch and gluten impact dough machinability and resultant bread qualities

Critical reviews in food science and nutrition, 2021
Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking.
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zheng-biao Gu   +5 more
semanticscholar   +1 more source

Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties.

Food Chemistry, 2022
Effect of asparaginase was tested in different biscuit and cracker doughs, and wafer batter by changing processing conditions such as enzyme dosage, dough resting time and temperature, mixing speed and time, and mixing procedure of the recipe components.
Selahattin Gazi, Neslihan Göncüoğlu Taş, A. Görgülü, V. Gökmen   +3 more
semanticscholar   +1 more source

Mechanical action on the development of dough andits influence on rheological properties and protein network structure.

Food Research International, 2022
Four simple dough preparation methods were proposed to imitate the rheological behaviors of traditional hand-made doughs and the underlying mechanism was concomitantly elucidated.
Yu-Ling Yang, E. Guan, Li-li Zhang, Mengmeng Li, K. Bian   +4 more
semanticscholar   +1 more source

Flour quality and dough elasticity: Dough sheetability

Journal of Food Engineering, 2013
Abstract 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
openaire   +1 more source

Interaction between gliadin/glutenin and starch granules in dough during mixing

, 2021
In order to explore the interaction between gliadin/glutenin (gli/glu) and starch granules, rheological, microscopic and molecular structural properties of gluten-starch dough with varied gli/glu ratios during mixing was investigated.
Mingfei Li, Qinghua Yue, Chong Liu, Xueling Zheng, Jing Hong, Nannan Wang, K. Bian   +6 more
semanticscholar   +1 more source

Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.

Food Chemistry, 2021
This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties.
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou   +7 more
semanticscholar   +1 more source

Leavening Bread Dough

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, CONVERTI, ATTILIO, PEREGO, PATRIZIA, S. C. S. Lannes   +3 more
openaire   +1 more source

Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure.

Food Chemistry
The effects of SHP on the texture, rheological properties, starch crystallinity and microstructure of frozen dough were investigated. The efficacy of SHP in enhancing dough quality is concentration-dependent, with frozen dough containing 1.5% SHP ...
Xueying Huang, Shengnan Wang, Minghao Zhang, Guangchen Zhang, Ziyang Zhang, Xiuzhi Cao, He Liu   +6 more
semanticscholar   +1 more source

Effect of static magnetic field on the quality of frozen bread dough

LWT, 2021
The magnetic field is an emerging physical method used for food preservation, characterized by its high penetrability in food materials. The effect of a static magnetic field (MF, 2 mT) on frozen dough upon freeze-thaw treatments (3, 7, and 10 cycles ...
Hongling Zhou, Yamei Jin, Tingting Hong, N. Yang, Bo Cui, Xueming Xu, Zhengyu Jin   +6 more
semanticscholar   +1 more source

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

, 2020
Background Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling.
Alessio Cappelli, Noemi Oliva, E. Cini
semanticscholar   +1 more source