Results 71 to 80 of about 1,794 (177)

Relationship of Starch Pasting Properties and Dough Rheology, and the Role of Starch in Determining Quality of Short Biscuit. [PDF]

Front Plant Sci, 2022
Liu L, Yang T, Yang J, Zhou Q, Wang X, Cai J, Huang M, Dai T, Cao W, Jiang D.   +9 more
europepmc   +1 more source

The effect of improver on dough rheology and bread properties

, 2007
The influence of bread improver on dough rheology and bread properties was investigated. The effect of bread improver on extensographic parameters of analyzed flours with different rheological properties was more pronounced in comparison with farinographic.
Horvat, Daniela, Drezner, Georg, Šimić, Gordana, Magdić, Damir, Dvojković, Krešimir, Brođanac, Marko, Lukinac, Jasmina   +6 more
openaire   +2 more sources

Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Foods
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties ...
Celeste Verbeke, Els Debonne, Stien Versele, Filip Van Bockstaele, Mia Eeckhout   +4 more
doaj   +1 more source

Effect of extraction rate on rheological properties of wheat flour [PDF]

Journal of Food and Bioprocess Engineering, 2018
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated.
Vahideh Moradi, Babak Ghiassi Tarzi, Mehdi Farhoodi, Amir Fallah   +3 more
doaj  

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners. [PDF]

Molecules, 2021
Marzec A, Kowalska J, Domian E, Galus S, Ciurzyńska A, Kowalska H.   +5 more
europepmc   +1 more source

Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns

Foods
The study aimed to elucidate compositional changes in free phenolic compounds (fPHEs) during bakery processing of wheat flour supplemented with grape pomace (GP) and to assess dough rheology, bun shape and physical characteristics. Three GP variants were
Václav Dvořáček, Michal Jágr, Michael Jelínek, Lucie Jurkaninová, Adéla Fraňková   +4 more
doaj   +1 more source

Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads. [PDF]

Foods, 2021
Kotsiou K, Sacharidis DD, Matsakidou A, Biliaderis CG, Lazaridou A.   +4 more
europepmc   +1 more source

Effects of Grafting Methods on the Physicochemical Properties of Gluten-Curcumin Conjugate and Its Application in Frozen Dough

Shipin gongye ke-ji
In this study, the conjugate of curcumin and gluten were prepared through alkaline, ultrasonic, and enzymatic methods. The effects of grafting methods on physicochemical properties of gluten, rheology properties of frozen dough and the quality of ...
Jianying LIU, Yalu ZHENG, Ruhuan YUAN, Feng XUE, Xiaohui XIONG, Chen LI   +5 more
doaj   +1 more source

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies. [PDF]

Foods, 2021
Vukušić Pavičić T, Grgić T, Ivanov M, Novotni D, Herceg Z.   +4 more
europepmc   +1 more source

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features. [PDF]

Foods, 2021
Coțovanu I, Mironeasa S.
europepmc   +1 more source