Results 1 to 10 of about 1,794 (177)
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties [PDF]
Foods, 2020 Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement ...
A Raymundo +2 more
exaly +8 more sources
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits [PDF]
Foods, 2021 Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption. This study analyzed the
María Teresa Molina +4 more
doaj +2 more sources
Foods, 2023 Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing.
Duqin Zhang
exaly +3 more sources
Feruloylation and Hydrolysis of Arabinoxylan Extracted from Wheat Bran: Effect on Dough Rheology and Microstructure [PDF]
FoodsFeruloylated arabinoxylan (AX) is a potential health-promoting fiber ingredient that can enhance nutritional properties of bread but is also known to affect dough rheology.
Solja Pietiäinen +7 more
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The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality [PDF]
Plants, 2022 The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to
Denisa Atudorei +2 more
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Applied RheologyThe flow of cracker dough is relevant to sheeting where material goes through rollers and is compressed rapidly to large total strains. Cracker doughs prepared in an internal mixer, with varying levels of water and sodium metabisulfite were subject to ...
Albarakati Najat M. +3 more
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Rheology and texture of doughs: applications on wheat and corn
Ingeniería e Investigación, 2005 A dough made of maylacceou materials shows a viscoelastic behavior, its macroestructural behavior depends on processing conditions, its constitutents and the interaction among them.
Eduardo Rodríguez Sandoval +2 more
doaj +2 more sources
Agronomy, 2022 A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS).
Ionica Coţovanu, Silvia Mironeasa
doaj +1 more source
Scientific Reports, 2023 A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties.
Wenjun Liu +3 more
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Harčova Nauka ì Tehnologìâ, 2020 Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets.
Afsaneh Moeini +4 more
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