Results 121 to 130 of about 1,794 (177)

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

Food Hydrocolloids, 2013
Abstract Dynamic rheological properties of dough and gluten were studied and related to the empirical rheology (Farinograph) and the protein fractions of different wheat varieties. The relationship between high molecular weight-glutenin subunits (HMW-GS) and dough strength was evaluated.
Narpinder Singh
exaly   +2 more sources

Effect of isomaltodextrin on dough rheology and bread quality

International Journal of Food Science & Technology, 2022
Summary Isomaltodextrin (IMD) is a novel highly branched α‐glucan ingredient that has potential applications in foods as a promising source of dietary fibre. In this study, we assessed the incorporation of IMD in baked products and its effect on dough rheology and physico‐textural characteristics of wheat breads.
Fang Fang, Aminata Diatta, Senay Simsek, Pablo Torres‐Aguilar, Hikaru Watanabe, Takanobu Higashiyama, Osvaldo H. Campanella, Bruce R. Hamaker   +7 more
openaire   +1 more source

Rheology of Model Dough Formulation

AIP Conference Proceedings, 2008
Dough is generally considered a viscoelastic material, and its elasticity is attributed to the hydrated gluten matrix. Since starch is a major constituent of flour (∼70 wt% on dry basis) we may expect it to contribute to dough rheology in a non‐trivial manner.
Kiran Desai, Smita Lele, Ashish Lele, Albert Co, Gary L. Leal, Ralph H. Colby, A. Jeffrey Giacomin   +6 more
openaire   +1 more source

Bread aeration and dough rheology: an introduction

2012
Aeration and rheology interact throughout the breadmaking process to create the distinctive and appealing structure of bread. Aeration during mixing provides oxygen for dough development and creates nuclei for the carbon dioxide produced by yeast during proving; the unique rheology of dough allows these bubbles to be retained to create a well risen ...
Campbell, G. M., Martin, P. J.; id_orcid 0000-0002-4292-7627   +1 more
openaire   +3 more sources

Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology

Cereal Chemistry, 1999
ABSTRACTReshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However,
R. Kieffer, N. Stein
openaire   +1 more source

The shear rheology of bread dough: modeling

Rheologica Acta, 2011
The mechanics and rheology of the two-regime shear flow behaviour of bread dough was explored. Small-strain oscillatory measurements revealed that storage and loss moduli data as a function of applied frequency fit power law relations, with the exponent p ∼ 0.31.
Christopher I. Hicks, Howard See, Charles Ekwebelam   +2 more
openaire   +1 more source

INVITED REVIEW: FOOD DOUGH RHEOLOGY

Chemical Engineering Communications, 1982
(1982). INVITED REVIEW: FOOD DOUGH RHEOLOGY. Chemical Engineering Communications: Vol. 15, No. 1-4, pp. 1-25.
DONALD G. BAIRD, ATHAN E. LABROPOULOS
openaire   +1 more source

Dough rheology and physical testing of dough

1993
The 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 ...
openaire   +1 more source

RHEOLOGY OF WHEAT FLOUR DOUGHS

Journal of Texture Studies, 1972
AbstractRheological properties of dough are important since they affect the quality of the baked product. In addition, they are interesting since they provide information on dough structure. Instruments used for quality control in mills and bakeries are reviewed.
openaire   +1 more source

Effects of treated and untreated bran in dough dynamic rheology

International Journal of Food Sciences and Nutrition, 2009
Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour.
Sh, Amirkaveei, M, Shahedi, Gh, Kabir, M, Kadivar   +3 more
openaire   +2 more sources