Results 41 to 50 of about 1,049 (174)

QUALITY ATTRIBUTES OF SOME BREADS MADE FROM WHEAT FLOUR SUBSTITUTED BY DIFFERENT LEVELS OF WHOLE AMARANTH MEAL [PDF]

Journal of Food and Dairy Sciences, 2009
Amaranth plant grows rapidly, with a high tolerance to arid conditions and poor soils. So, a trial was made to use amaranth meal in producing popular Egyptian breads.
M. H. M. Mahmoud, A. I. El-Desouky, A. M. A. Sharoba, Kh. M. Youssef   +3 more
doaj   +1 more source

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, Jayne E. Bock, Kristina Pizzi, Elaine Sopiwnyk, Kun Wang, Bin Xiao Fu   +5 more
wiley   +1 more source

Enhancement of Gluten Quality and Rheology in Sunn Pest (Eurygaster spp.)–Damaged Wheat Flour Using Plant Extracts

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT In this study, the potential to improve the technological quality of sunn pest (Eurygaster spp.)–damaged wheat (SPDW) flours using plant extracts rich in phenolic compounds (black tea, green tea, green coffee beans, sage, hibiscus, and blueberry) was investigated.
Mucahide Koksal Kavrak, Mustafa Tugrul Masatcioglu   +1 more
wiley   +1 more source

Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis

Journal of Chemometrics, Volume 40, Issue 6, June 2026.
ABSTRACT Near‐infrared (NIR) spectroscopy combined with ANOVA–simultaneous component analysis (ASCA) provides a powerful approach for investigating sourdough fermentation. Two complementary longitudinal experiments (repeated four times) were conducted to evaluate the influence of key design factors on sourdough development over a 28‐day refreshment ...
Mari van Wyk, Federico Marini, Marena Manley   +2 more
wiley   +1 more source

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

Research and preparation on the certified reference material for the determination of wheat flour quality curve - stabilization time

Liang you shipin ke-ji, 2021
According to the requirements of GB/T 15000—2008 《Directives for the work of reference materials preparation》, the method of preparing reference materials for determination of wheat flour quality curve- stability time is established.
GAO Yan, LU Xue-rui, SHI Cui-xia, ZHANG Yue   +3 more
doaj   +1 more source

Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti, Miriam Chiodetti, Eleonora Carini   +2 more
wiley   +1 more source

Enhancing rheological properties of dough and quality of potato fibre-enriched bread

Czech Journal of Food Sciences
This study investigates the effect of varying concentrations of potato fibre (PF) (1, 2, and 3%) on wheat flour (WF) dough rheological properties and the resultant pan bread quality.
Omar Saleh, Hossam S. El-Beltagi, Abdelrahman R. Ahmed, Hefnawy Taha, Haiam O. Elkatary, Abdalla El-Hadary, Hoda A.S. Farag, Mahmoud Sitohy, Ahmed Mahmoud Ismail, Ali Osman   +9 more
doaj   +1 more source

Influence of protein concentration on farinograph absorption, mixing requirements and mixing tolerance [PDF]

Canadian Journal of Plant Science, 2004
Accurate and precise measurements of grain quality traits are required throughout the wheat (Triticum aestivum L. Em. Thell.) production and marketing chain to ensure that quality standards are maintained. In the present study, spring and winter wheat genotypes representing a wide range of grain quality types and protein concentration (PC) were grown ...
D. B. Fowler, M. I. P. Kovacs
openaire   +1 more source

Genetic control of wheat flour end‐use quality and rheology by genome‐wide association studies

The Plant Genome, Volume 19, Issue 2, June 2026.
Abstract Improving end‐use quality in bread wheat (Triticum aestivum) requires dissecting the genetic basis of complex processing traits and deploying robust prediction pipelines in breeding. We performed genome‐wide association studies (GWASs) using 1767 high‐quality single‐nucleotide polymorphisms generated by genotyping‐by‐sequencing in a diverse ...
Juan Menor de Gaspar, Richard D. Cuthbert, Ruan Yuefeng, Ron Knox, BinXiao Fu, Kun Wang, Jatinder S. Sangah, Samia Berraies, Brad Meyer, Firdissa E. Bokore, Julio Isidro y Sánchez   +10 more
wiley   +1 more source