Results 141 to 150 of about 1,049 (174)
Some of the next articles are maybe not open access.
The Farinograph as a tool for wheat-milling operations: Current and potential uses
2022Curtis Bartell, Angie Anyieni, Gang Guo
exaly +2 more sources
Development of a model for the simulation of Farinograph measurements
AIP Conference Proceedings, 2016Based upon kneading curves obtained from eight wheat flours using different cultivars, a mathematical model was developed to simulate the middle curve of Farinograph measurements. In the model the different states of the protein polymers during the kneading process are considered.
Bernhard Hermannseder +3 more
openaire +1 more source
The evolution of the brabender farinograph
Rheologica Acta, 1969The importance of the consistency of wheat flour dough in baking is defined. This is normally determined with the aid of a recording dough mixer. Such a mixer was first patented byHogarth, a Scottish miller in 1889 but proved inadequate. About 40 years laterHankoczy a Hungarian cereal chemist initiated the line of recording dough mixers which are used ...
openaire +1 more source
The prediction of bread baking performance using the farinograph and extensograph
Journal of Cereal Science, 1992Optimal loaf volume was obtained when dough was mixed to the end of the plateau period of the Farinograph mixing curve. The identification of this point was easier if the Farinograph were run faster (180 rev/min) than the conventional speed (60 rev/min). Unlike mixing time, the work requirement to this point was independent of mixing speed.
J.R. Oliver, H.M. Allen
openaire +1 more source
Structural and farinographic changes during mixing of a yeast sweet dough
Food / Nahrung, 2003AbstractSweet dough requires longer mixing time than salty or white pan bread doughs to reach a developed stage. Although many studies have dealt with the effect of mixing time on dough, few have referred to yeast sweet doughs. The aim of this study was to evaluate if the changes in dough microstructure during different stages of mixing were the same ...
Georgina, Calderón-Domínguez +4 more
openaire +2 more sources
Journal of Texture Studies, 1973
AbstractSignificant differences were found in the sensory assessment of stiffness of doughs made from various wheat varieties with such water additions that their Brabender farinograph consistencies would have been identical. Sensory ratings correlated significantly with extensigraph and creep measurements.
Bloksma, A.H., Meppelink, E.K.
openaire +2 more sources
AbstractSignificant differences were found in the sensory assessment of stiffness of doughs made from various wheat varieties with such water additions that their Brabender farinograph consistencies would have been identical. Sensory ratings correlated significantly with extensigraph and creep measurements.
Bloksma, A.H., Meppelink, E.K.
openaire +2 more sources
Effects of emulsifiers on farinograph and extensograph measurements
Food Chemistry, 1996Abstract The effects of four different emulsifiers (distilled monoglycerides (MG), diglycerides (DG), diacetyl tartaric acid ester of monoglycerides (DATEM) and lecithin) on the rheological properties of Norwegian wheat flour dough were investigated.
openaire +1 more source
Modelling of dough formation process and structure evolution during farinograph test
International Journal of Food Science & Technology, 2012SummaryDough formation process is a relevant step in cereal goods manufacturing, as in this stage the material develops its mechanical properties. Dough structure formation is promoted by mechanical energy transfer from the mixer blades to the sample, affecting flour hydration and gluten network formation kinetics.
MIGLIORI, Massimo, Correra S.
openaire +2 more sources
Farinographic Properties of Germinated Lentils and Wheat Flour Blends
Given its excellent and balanced nutritional composition, particularly as a high source of proteins, lentil (Lens culinaris Medik.) flour is now being increasingly blended with wheat flour to produce different types of bakery products, such as bread.Romano Annalisa +4 more
openaire +2 more sources