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Impact of split application of potassium fertilizer on yield, quality, and economic benefits of winter wheat. [PDF]

Front Plant Sci
Pang S, Ali MF, Wang X, Wang Y, Ren X, Shah T, Lin X, Wang D.   +7 more
europepmc   +1 more source

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Use of the Farinograph for gluten-free grains

2022
Even though the Farinograph is known primarily for measuring the dough mixing properties and water absorption of gluten-based systems, it is also very useful in the determination of the rheology of gluten-free (GF) dough systems from grains such as corn, rice, pseudocereals, and pulses.
Alessandra Marti
exaly   +3 more sources

Farinograph properties and bread quality of flours supplemented with resistant starch

International Journal of Food Sciences and Nutrition, 2009
Three different commercial starches (Hylon VII, Novelose 330 and CrystaLean) were incorporated into the bread formulation at different levels and their effects on the rheological and baking properties and resistant starch contents of breads were evaluated. Starch-supplemented doughs were weaker and absorbed more water than those of the base flour. Loaf
Hamît Koksel
exaly   +3 more sources

Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough

Food Chemistry, 2021
Extruded wheat starch (ES) was obtained by a single-screw extruder to determine its effect on the farinograph, structural properties and baking behaviors of wheat dough. XRD analysis showed that increasing extrusion temperature made the crystalline peaks less pronounced due to the partial gelatinization. In terms of FTIR results, the molecular order of
Han Tao, Hui‐Li Wang
exaly   +3 more sources

RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

Agricultural Sciences in China, 2008
Resistant starch (RS) is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis (RVA) and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS (RS3 and RS2 ...
Ji-Chun Tian
exaly   +2 more sources

A farinograph study on the viscoelastic properties of sago/wheat flour dough systems

Journal of the Science of Food and Agriculture, 2004
AbstractDoughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW) flour. The viscoelasticity of doughs from control
Azlan Ariffin
exaly   +2 more sources

Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph

2022
Gary Hou
exaly   +2 more sources

Principles of Farinograph operation and factors affecting performance

2022
exaly   +2 more sources

The Farinograph: Understanding Farinograph curves

2022
exaly   +2 more sources