The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough [PDF]
Journal of Central European Agriculture, 2023 Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour.
Rabab Saoud, Ramez MOHAMMAD, Sanaa Sara
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INFLUENCE OF EARLY-SPRING FERTILIZING WITH SULPHUR-CONTAINING MINERAL FERTILIZERS ON THE QUALITY OF WINTER WHEAT GRAIN FLOUR [PDF]
Volga Region Farmland, 2019 Wheat flour obtained from winter soft wheat grain of the Saratovskaya 17 variety, grown under the conditions of leached, medium-power, low-humus, medium loamy black soil of the Middle Volga region of the Russian Federation (Ulyanovsk Region) in 2017-2018
F.A. Mudarisov +3 more
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Two resistant starches applied in bread
Czech Journal of Food Sciences, 2017 Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial effects on the human health.
Evžen Šárka +6 more
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Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
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Rheological properties assessment of carp feed mixtures with different protein sources included using Mixolab [PDF]
Food and Feed ResearchThree carp formulations with same starch content (approximately 230 g/kg) with the inclusion of different protein sources were formulated. Control feed contained fish meal and soybean meal as a main source of protein which were completely substituted by ...
Ilić Petar +6 more
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Application of two rheological methods for flour testing to predict pasta quality [PDF]
Acta Periodica Technologica, 2017 Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for
Filipović Jelena S. +1 more
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Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources
Czech Journal of Food Sciences, 2021 The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs.
Magdaléna Lacko-Bartošová +2 more
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Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
Applied Sciences, 2021 Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality.
Ionica Coțovanu, Silvia Mironeasa
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Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough [PDF]
Hemijska IndustrijaIn this work, the antioxidant properties of three types of flour (wheat, buckwheat and millet flour) and rheological properties of three types of dough were investigated: wheat flour dough, dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.%
Rakin Marica B. +3 more
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Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2017 To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals.
Ivan Švec, Marie Hrušková
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