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Interaction between gliadin/glutenin and starch granules in dough during mixing
, 2021In 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.
Ming-Fei Li +6 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
This study aimed to investigate the effect of wheat bran micronization on its functionality including physicochemical and antioxidant properties, and dough properties.
Suyun Lin +7 more
semanticscholar +1 more source
, 2021
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous
F. Xiao +10 more
semanticscholar +1 more source
The influences of bran components and glucose oxidase on the gluten development and water distribution in bread dough were investigated. Two major bran components, such as cellulose and arabinoxylan (AX), were included in the dough formula, and exogenous
F. Xiao +10 more
semanticscholar +1 more source
, 2020
Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological
Xin Gao +16 more
semanticscholar +1 more source
Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological
Xin Gao +16 more
semanticscholar +1 more source
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
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.
openaire +1 more source
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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, 2020
Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough underwent during storage was investigated. The results showed that gelatin from pigskin could fortified the frozen dough bread quality, embodying in larger bread volume ...
Wen-Ji Yu +7 more
semanticscholar +1 more source
Effect of pigskin gelatin and its hydrolysates on overall changes that frozen dough underwent during storage was investigated. The results showed that gelatin from pigskin could fortified the frozen dough bread quality, embodying in larger bread volume ...
Wen-Ji Yu +7 more
semanticscholar +1 more source
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 ...
openaire +1 more source
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 ...
openaire +1 more source
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
openaire +1 more source