Results 41 to 50 of about 918 (184)

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
doaj   +1 more source

Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough [PDF]

Hemijska Industrija
In 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., Zarić Danica B., Krunić Tanja Ž., Bulatović Maja Lj.   +3 more
doaj   +1 more source

Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

BIO Web of Conferences, 2020
The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France).
Rustemova Ainash, Kydyraliev Nurudin, Sadigova Madina, Batyrbayeva Nurgul   +3 more
doaj   +1 more source

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours

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
doaj   +1 more source

Wheat flour particle size: Influence of mill design and effects on quality and performance

JSFA reports, Volume 6, Issue 6, Page 202-211, June 2026.
Abstract Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the
Ricardo Barroso Lopes, Daniele Bach, Luiz Gustavo Lacerda, Ivo Mottin Demiate   +3 more
wiley   +1 more source

The Mixolab Parameters of Wheat/Quinoa Composite Flour and Their Relation to Quality Characteristics [PDF]

Egyptian Journal of Nutrition, 2019
Effect of addition of Quinoa flour (QF) in different levels (5, 10 and 15%) to wheat flour (WF) on the characteristics of the prepared pan bread was analyzed.
M. Abdel-aziz
openaire   +2 more sources

The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

Foods, 2019
The effects of the addition of 0−3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated.
Jianjun Zhou, Yuan Ke, Francisco J. Barba, Shensheng Xiao, Xianqin Hu, Xinguang Qin, Wenping Ding, Qingyun Lyu, Xuedong Wang, Gang Liu   +9 more
doaj   +1 more source

Micronization of Whole Grain Flours: Innovative Approaches for Improving Functional Characteristics and Product Performance

eFood, Volume 7, Issue 2, April 2026.
This review discusses the latest advances in micronization techniques for whole‐grain flours, emphasizing their impact on structural, physicochemical, techno‐functional, and nutritional attributes, as well as their implications for product development and sustainability.
Diksha Arora, Kamaljit Kaur, Taranpreet Kaur, Julia Sebastian, Seid Reza Falsafi   +4 more
wiley   +1 more source

Evaluation of some  Different Paprameters of Mixolab Device of Some Approved Syrian Soft Wheat Varieties

Gateway Journal for Modern Studies and Research (GJMSR)
This research aims to study some of different parameters of some Syrian soft wheat varieties recently approved for cultivation, using Mixolab device according to the ICC.No.173 method; The required samples of durum wheat varieties: Sham8, Buhouth8, and ...
Wisal Alhommada
semanticscholar   +1 more source

Modelling the effects of psyllium and water on dough parameters using Mixolab® and their relationship with physical properties and acceptability of gluten-free bread

, 2020
This study aimed to investigate the effects of psyllium (P) and water (W) on dough Mixolab® parameters, and their relationship with gluten-free bread (GFB) physical properties and acceptability. A 22 factorial design with three center points was used, in
F. Santos, C. Fratelli, N. Alencar, V. Capriles   +3 more
semanticscholar   +1 more source