Results 131 to 140 of about 1,794 (177)
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Fundamental Aspects of Dough Rheology
1990The rheology of wheat flour dough has been a topic of much interest to cereal chemists for several decades (Schofield and Scott Blair, 1932). The flow and deformation behavior of doughs are recognized to be central to the successful manufacturing of bakery products.
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ENGINEERING ANALYSIS OF SOY DOUGH RHEOLOGY IN EXTRUSION
Journal of Food Process Engineering, 1978ABSTRACTEffects of moisture level, temperature and shear rate on the rheological properties of defatted soy dough during extrusion were studied on a Brabender laboratory extruder. Entrance pressure loss through the extruder capillary die as well as viscosity of the cooked and compressed soy dough were expressed as a function of added moisture, shear ...
Y. C. JAO +3 more
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The effect of pre-test deformation on dough rheology
Rheologica Acta, 2012We show that the strain involved in forming a dough specimen before testing will often radically alter the measured rheological properties in shear and in elongation if these pre-strains are greater than about 0.5 (Hencky strain). It is shown that this may be accounted for by changing the G(1) value used in the damage function model to a relevant value.
Roger I. Tanner +3 more
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Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties
Cereal Chemistry, 2018Background and objectivesMushroom powders from white button, shiitake, and porcini mushrooms were used to replace high‐grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement. Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed.
Lu, X +3 more
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Dynamic and Elongation Rheology of Yeasted Bread Doughs
Cereal Chemistry, 2002ABSTRACTThe rheology of yeasted bread doughs is a little‐studied field despite yeast's importance in developing bread structure. A method of thermally inactivating the yeast within mixed bread doughs was developed to overcome the difficulty of yeast fermenting during rheological measurements.
M. P. Newberry +4 more
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Large deformation extensional rheology of bread dough
Rheologica Acta, 2006The stress–strain curves of bread dough were derived under uniaxial compression, uniaxial tension and equi-biaxial tension loading conditions. In uniaxial compression, a lubricant was used to eliminate frictional effects between the loading platens and the sample.
Maria N. Charalambides +4 more
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The effect of improvers on dough rheology and bread properties
2007The influence of improvers on dough rheology and bread properties was investigated. The quantity of added improvers was in accordance with manufacturer recommendations. The analyzed flours were made by milling wheat cultivars of different rheological properties from Agricultural Institute Osijek.
Lukinac Čačić, Jasmina +5 more
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Studies on the rheology of flour dough
1960Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Food Technology, 1960. ; Includes bibliographical references (leaves 136-140). ; by Thoams Laurence Fazzina. ; Ph.D.
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