Results 41 to 50 of about 291 (129)

Effects of yeast polysaccharides on the quality of wheat dough and toast

Food Biomacromolecules, Volume 3, Issue 2, Page 306-317, June 2026.
Abstract This study assessed how the soluble yeast polysaccharide (SYP) affected the physicochemical, pasting, and rheological properties of the wheat flour as well as the texture, the visual appearance, and the sensory evaluation of the toast.
Guozhen Wang, Siyu Wang, Bo Liu, Xianhui Chang, Wenping Ding, Weizhu Yu   +5 more
wiley   +1 more source

Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake [PDF]

Journal of Food and Dairy Sciences, 2020
This research aims to study the effect of replacing fat with avocado puree or powder on the sensory, rheological, physical and chemical properties of the cup cake.
Rania E. EL Gammal, Mona M. Khalil, Aya K. Abass   +2 more
doaj   +1 more source

Study on the relationship between quality indexes of rheological properties of wheat flour

Liang you shipin ke-ji, 2019
56 representative wheat flour samples were detected by Farinograph, Extensograph, Alveograph and Glutograph-E respectively, and the relationship between rheological properties such as farinogram properties, tensile properties, alveogram characteristics ...
BA Rui-xin, YU Su-ping, FENG Li-ying, SHI Cui-xia, LU Xue-rui   +4 more
doaj   +1 more source

EFFECT OF ADDITION OF STABILIZED RICE BRAN ON PHYSICAL, RHEOLOGICAL AND CHEMICAL CHARATARESTICS OF PAN BREAD [PDF]

Journal of Food and Dairy Sciences, 2014
This study was performed to investigate  the effect of addition of stabilized  rice bran  on physical, rheological and chemical properties of pan bread processed from wheat  flour 72 % extraction  .
Hala El kewawy, Rania El-Gammal
doaj   +1 more source

Leveraging Natural Fermentation: A Tailored Poolish Dough Technique for Enhancing the Quality, Texture, and Shelf‐Life of Arabic Flatbread

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
In conventional practice, the Poolish preferment is typically equal weights (1:1) of flour and water fermented with commercial yeast for 24 h. However, this investigation employs the preparation of Poolish preferments subjected to four fermentation durations (24, 48, 72, and 96 h) using the backslopping technique and incorporating them into the Arabic ...
Ashraf M. Al-khamaiseh, Mohammad H. Shahein, Yanal Albawarshi, Ahmad Sundookah, Mahmoud S. Abu-Samak, Ghedeir Alshammari, Manal Al-khamaiseh, Poulami Jha   +7 more
wiley   +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  

Integration of Multi‐Cereals Into Wheat Flour: Nutritional Composition, Dough Rheology, and Sensory Profile of Composite Breads

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
The current study aimed to explore the integration of selected multi‐cereals, that is, barley, oats, corn, millet and sorghum into wheat flour to produce composite breads. The primary objective is to evaluate nutritional profiling, dough rheological analyses and sensory attributes of developed products to assess consumer acceptance.
Farooq Hafeez, Muhammad Tauseef Sultan, Hassan Raza, Muhammad Usman Khalid, Ali Ikram, Muhammad Tayyab Arshad, Iqra Baig, Sidra Imtiaz, Muhammad Abrar, Ali Imran, Kodjo Théodore Gnedeka   +10 more
wiley   +1 more source

Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough

Czech Journal of Food Sciences, 2001
Several ways are recommended how to avoid iodine deficiency in food of many countries' population. In addition to the common use of salt fortified with KI, KJO3 can also be used in bakery products.
Z. Špačková, J. Příhoda, S. Rovnaníková   +2 more
doaj   +1 more source

Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction

Cereal Chemistry, Volume 102, Issue 3, Page 628-640, May/June 2025.
ABSTRACT Background and Objectives Spectroscopy of wheat kernels and flour has been used as a rapid tool to assess wheat quality, but predictions still lack in accuracy for most quality parameters except for protein content. To enable an improved prediction of further quality characteristics, new approaches are needed.
Denise Ziegler, Lukas Buck, Katharina Anne Scherf, Lutz Popper, Bernd Hitzmann   +4 more
wiley   +1 more source

Advances in ozone technology for preservation of grains and end products: Application techniques, control of microbial contaminants, mitigation of mycotoxins, impact on quality, and regulatory approvals

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract Ozone has emerged as a promising technology for preserving stored grains and end products. Its efficiency as a biocide and the absence of residues make it an attractive alternative to traditional chemical methods of food preservation. This study reviews recent advancements in ozone application techniques, including continuous flow treatments ...
Eugénio da Piedade Edmundo Sitoe, Flaviana Coelho Pacheco, Florentina Domingos Chilala   +2 more
wiley   +1 more source