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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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1998
The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ...
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The first, basic step in breadmaking is combining water with wheat flour and kneading (imparting mechanical energy to) the mixture to form an elastic dough (Bushuk, 1985; Hoseney, 1985). Flour from wheat, rather than from other cereal grains, is used because wheat storage protein has unique properties; no other cereal storage protein possesses the ...
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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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Practical Pre-School, 2016
Jenni Clarke explores how playdough can be linked to physical development with a focus on adding Indian spices, colour and sparkle, to promote children's fine motor skills and appreciation of colour.
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Jenni Clarke explores how playdough can be linked to physical development with a focus on adding Indian spices, colour and sparkle, to promote children's fine motor skills and appreciation of colour.
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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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THE EFFECTS OF DOUGH MIXING ON GMP RE-AGGREGATION AND DOUGH ELASTICITY DURING DOUGH REST
2004Don, C. +3 more
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Interaction between A-type/B-type starch granules and gluten in dough during mixing
Food Chemistry, 2021Mingfei Li, Jing Hong, Xueling Zheng
exaly