Results 11 to 20 of about 1,794 (177)

Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Fluids, 2020
Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products.
Christine Macedo, Maria Cristiana Nunes, Isabel Sousa, Anabela Raymundo   +3 more
doaj   +1 more source

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Applied Sciences, 2020
Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times.
Samuel Longoria, Juan Contreras, Ruth Belmares, Mario Cruz, Mildred Flores   +4 more
doaj   +1 more source

Strain-dependent assessment of dough's polymer structure and functionality during the baking process.

PLoS ONE, 2023
During the baking process, the functionality of the heterogeneous dough matrix changes as the composing polymers experience conformational transition processes.
Thekla Alpers, Thomas Becker, Mario Jekle   +2 more
doaj   +1 more source

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

Foods, 2023
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu, Xiangyu Zhou, Yuxin Zhang, Wenhua Zhou, Lin Zhang   +4 more
doaj   +1 more source

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods, 2021
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties ...
Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou, Theodoros Varzakas   +3 more
doaj   +1 more source

Effect of sprouted barley flour on the quality wheat of bread, biscuits and cakes

Cogent Food & Agriculture, 2022
Sprouted barley flour was used at the ratio of 0, 5, 10 and 20% in the wheat flour and effect of incorporation on the quality of bread, biscuits and cakes was evaluated. The chemical analysis of barley-wheat flour blends exposed that protein, fat, energy
Muhammad Abdullah, Tabussam Tufail, Muzzamal Hussain, Majid Nadeem, Muhammad Owais, Muhammad Zulkiffal, Muhammad Hammad Tanveer, Entessar Al Jbawi   +7 more
doaj   +1 more source

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

Applied Sciences, 2020
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure ...
Carla Graça, Anabela Raymundo, Isabel Sousa   +2 more
doaj   +1 more source

Rheological, physicochemical, and sensory characteristics of bread enriched with tarap (Artocarpus odoratissimus) composite flour [PDF]

Exploration of Foods and Foodomics
Aim: This study aimed to evaluate the effects of incorporating tarap flour (TF) at 0–20% substitution levels into high-protein wheat flour blends on dough rheology, bread quality, nutritional composition, and consumer acceptance.
Noorfarahzilah Masri, Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Norazlina Mohammad Ridhwan, Mohd Sani Sarjadi, Nicky Rahmana Putra, Hasmadi Mamat   +6 more
doaj   +1 more source

Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing

Food Chemistry: X, 2022
To understand the formation process of dough with different hydration levels upon mixing and the response of dough rheology, the dynamic evolution of gluten protein was tracked and quantified at morphological, structural, and molecular levels.
Ruobing Jia, Mengli Zhang, Tianbao Yang, Meng Ma, Qingjie Sun, Man Li   +5 more
doaj   +1 more source

Rheology of wheat flour dough at mixing

Current Opinion in Food Science, 2022
The baking industry performs common technological (empirical)tests. Unfortunately, the results hardly predict the doughbehavior online. This paper first reviews the most commonmethods to assess the rheological properties of the dough,including empirical tests, small and large deformationsmethods.
Della Valle, Guy, Chiron, Hubert, Saulnier, Luc, Dufour, Maude, Hugon, Florence, Kansou, Kamal   +5 more
openaire   +2 more sources