Role of the farinograph test in the wheat flour quality determination
Acta Universitatis Sapientiae: Alimentaria, 2015 Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more ...
Diósi G., Móré M., Sipos P.
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EFFECT OF FORTIFIED BREAD WITH DIFFERENT LEVELS OF GERMINATED FENUGREEK SEEDS FLOUR ON feeding DIABETIC RATS [PDF]
Journal of Agricultural Chemistry and Biotechnology, 2007 Effect of blending germinated fenugreek seeds flour from 1 to 5% with wheat flour (82%) on the rheological and organoleptic qualities of bread were investigated. The farinograph and extensograph results indicated that water absorption, mixing
S.Y.A. El-Sanat, E.A. Abd El-Rasool
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The Scientific World Journal, 2014 The effects of wheat bug infestation (Eurygaster spp. and Aelia spp.) on the composition of wheat gluten proteins and its influence on flour technological quality were investigated in the present study.
Aleksandra M. Torbica +3 more
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Croatian Journal of Food Science and Technology, 2018 To elevate dietary fibre content in wheat bread, additions of barley flour were tested (30%) alone, and in combination with 5% or 10% of chestnut and acorn flour.
IVAN ŠVEC +2 more
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Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat
Foods, 2020 This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties.
Gaetano Cardone +3 more
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EFFECT OF FATTY MATTERS ON DOUGH RHEOLOGICAL PROPERTIES AND SENSORY EVALUATION OF BAKERY PRODUCTS. [PDF]
Journal of Food and Dairy Sciences, 2009 Crunchy toast is a high fat roasted bread that produced using strong wheat flour of 72% extraction. Sunflower oil, palm oil shortening, hydrogenated soy bean oil (HSBO) and soft margarine were used by different ratios (5, 10, 15, 20 and 25%) in ...
O. Al Adl +4 more
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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 +3 more
wiley +1 more source
The influence of agro-ecological conditions on technological quality of mercantile wheat [PDF]
Journal on Processing and Energy in Agriculture, 2011 The results of the technological quality evaluation of wheat from harvests 2008 and 2010 were compared. Different climate conditions preceded the harvest in these two years.
Torbica Aleksandra +2 more
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EFFECT OF ENVIRONMENTAL TEMPERATURES ON PRODUCTION AND BREAD CHARACTERISTICS OF FOUR BREAD WHEAT CULTIVARS II. BREAD QUALITY ATTRIBUTES AS A FUNCTION OF ENVIRONMENTAL TEMPERATURES PRODUCTIVITY [PDF]
Journal of Plant Production, 2013 The effect of environmental temperatures on the production of wheat and the resulted bread quality of four cultivars was vestigated. The tested samples of (Misr 1, Gemmeiza 9, Sakha 93, and Sids 12) were grown under heat environment stress (HES) and ...
Hoda El-Gharbawy, M. Abo El-Naga
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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 +5 more
wiley +1 more source