Baking quality prediction of spelt wheat based on rheological and mixolab parameters [PDF]
Acta Alimentaria, 2019 The aim of this work was to test the potential of Mixolab II in the baking quality prediction of fiveTriticum speltaL. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number.
Lacko-Bartošová, M. +2 more
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MIXOLAB® rheology of enzymatic flour and validation of baking performance
Journal of Agroalimentary Processes and TechnologiesThe purpose of this research is to justify the way in which flour is added to obtain a quality product, quality seen from the perspective of bakers. Because bakers want to have good and consistent flour, many tests are done in the mills for the addition of flour, tests that are correlated with baking samples.
Monica Gabriela Dinu +1 more
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Peanut Shell Valorization: Effects of Particle Size on Techno-Functional Attributes, Mineral Profile, Starch Digestibility, and Bioactive Properties of Cookies. [PDF]
J Food SciABSTRACT Peanuts are among the most widely produced nuts globally, generating greater quantities of shell residues than other nut by‐products, thereby representing a highly abundant source of lignocellulosic fiber and phenolic compounds. This study examined the effect of peanut shell ground to different sizes (212, 500, and 800 µm) on the physical ...
Konak Alkış Üİ, Erem F, Şahin N.
europepmc +2 more sources
Comparison of rheological properties between Mixolab-driven dough and bread-making dough under various salt levels. [PDF]
Food Sci Biotechnol, 2023 Kim HR +7 more
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Journal of Engineering Science (Chişinău), 2023 Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting ...
BANTEA-ZAGAREANU, Valentina
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Determination of Rheological and Chemical Properties of Hemp, Rosehip Seed and Safflower Flours
Journal of Agricultural Sciences, 2023 The use of alternative flour in the production of cereal products such as bread can improve the functional and nutritional properties of bread. However, the addition of substitute flour to wheat flour may have some technological, sensory, and rheological
Nazlı Şahin, Ali Cingöz
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Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads
Foods, 2022 Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads.
Maria Franco, Manuel Gómez
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Новые технологии, 2020 The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device.
Ju. V. Ushakova +3 more
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Influence of sorghum flour on the rheological properties of semi-finished wheat product
Новые технологии, 2023 Rheological processes are associated with irreversible residual deformations and flow of various plastic and viscous materials, stress and relaxation phenomena. In the food industry ingredients, semi-finished products and finished products have different
V. A. Bukhovets +3 more
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Time-Dependent Effects of Ultrasonic Modification of Soy Protein Concentrate on the Mixolab Rheology of Enriched Dough [PDF]
FoodsSoy protein concentrate (SPC) often has limited food applications due to the loss of its functional properties under harsh industrial processing. This study explored the effects of exposure time to high-intensity ultrasound (HUS) on the structural ...
Šekuljica N +6 more
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