Results 51 to 60 of about 1,794 (177)

DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2019
The dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is
GABRIELA-MARIANA MUNTEANU, GHEORGHE VOICU , MARIANA FERDEȘ, ELENA-MĂDĂLINA ȘTEFAN, GABRIEL-ALEXANDRU CONSTANTIN, PAULA TUDOR   +5 more
doaj  

Climate Change Threatens Micronutrient Density of European Winter Wheat

Advanced Science, Volume 13, Issue 42, 28 July 2026.
Micronutrients are vital for human health. Wheat is a major staple crop and a significant source of minerals and B‐vitamins. The impact of climate change on their content remains largely unknown. We evaluated micronutrient levels in European winter wheat grown under historical and projected climate conditions. Our findings indicate that future climates
Da Cao, Jennifer Michel, Eline Lorer, Markus Weinmann, Jacques Le Gouis, Claire Léon, Sibille Perrochon, David Alvarez, Vincent Leemans, Iñaki Balanzategui Guijarro, Jordi Moya Laraño, Sara Sánchez Moreno, Symanczik Sarah, Waibel Matthias, Hervé Vanderschuren, Cécile Thonar, Pierre Delaplace, Dominique Van Der Straeten   +17 more
wiley   +1 more source

A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity

Cereal Chemistry, Volume 103, Issue 4, Page 487-493, July/August 2026.
ABSTRACT Background and Objectives When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein ...
Kun Wang, Dale Taylor, Carly Isaak, Bin Xiao Fu   +3 more
wiley   +1 more source

Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread

Cereal Chemistry, Volume 103, Issue 4, Page 587-610, July/August 2026.
ABSTRACT Background and Objectives The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white ...
Derya Ozalp Unal, Aliye Pehlivan, Yeliz Kaya Kartal, Arzu Ozer, Seda Kulen   +4 more
wiley   +1 more source

Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties

Cereal Chemistry, Volume 103, Issue 4, Page 448-453, July/August 2026.
ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak, Jayne E. Bock, Kristina Pizzi, Elaine Sopiwnyk, Kun Wang, Bin Xiao Fu   +5 more
wiley   +1 more source

Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough

Ultrasonics Sonochemistry
This study investigates the effects of multi-frequency ultrasound treatment on the quality of frozen dough. We analyzed frozen wheat dough comprehensively for texture, viscosity, rheology, and structural quality characteristics under multi-frequency ...
Zahoor Ahmed, Bin Xu, Umar Farooq, Muhammad Faisal Manzoor, Mohamed F. Awad, Jawad Ashraf, Tabussam Tufail, Gholamreza Abdi   +7 more
doaj   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, Volume 4, Issue 3, Page 673-683, July 2026.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities

Food Chemistry: X
Wheat bran, rich in fiber and bioactives, often impairs dough and final product quality upon incorporation. This study employed microwaving (MWB), steam explosion (SWB), and solid–state fermentation to modify wheat bran to improve its functionality in ...
Feng Kong, Yue Li, Hongrun Lu, Yishuai Ding   +3 more
doaj   +1 more source

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

Foods, 2019
The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated.
Hong Peng, Bin Li, Jing Tian
doaj   +1 more source

Influence of Mixing Speed on Dough Microstructure and Rheology

Food Technology and Biotechnology, 2013
The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device.
Silvia Mironeasa, Georgiana Gabriela Codină   +1 more
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