Results 61 to 70 of about 918 (184)

Prediction the Quality of Industrial Flour Using the Mixolab Device

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2010
Mixolab is a device used to investigate the thermo-mechanical behaviour of the dough. The aim of the present study was to investigated the possibility of predicting the quality of the wheat based on the behaviour of the flour with different extraction rates. Our results indicated relationships in terms of water absorbtion capacity, dough stability, C3,
Georgeta STOENESCU, Violeta IONESCU, Ina VASILEAN, Iuliana APRODU   +3 more
openaire   +2 more sources

Textural characterisation of wheat–oat breads using a combination of quantitative descriptive analysis and partial napping profiling techniques

International Journal of Food Science &Technology, Volume 59, Issue 11, Page 8501-8511, November 2024.
This study investigated the textural sensory profile of wheat bread developed using oat flour at different substitution levels and particle sizes using quantitative descriptive analysis (QDA) and partial napping (PN) techniques. Results showed that as the substitution level of oat flour increased, the effect of particle size became less evident ...
Mahmoud Said Rashed, Shivani Pathania, Eimear Gallagher, Jesus M Frias, Ciara McDonagh, Emily Crofton   +5 more
wiley   +1 more source

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans

Food Science &Nutrition, Volume 12, Issue 10, Page 8297-8308, October 2024.
In order to solve the problem of the high GI value of glutinous rice flour, this experiment mainly focuses on the production of low GI value mixed flour by adding legumes to glutinous rice flour in a synergistic heat–moisture treatment. The characterization properties of starch in mixed flour were then explored through a series of experiments to ...
Sun Qiangqiang, Liu Xuhua, Yan Rong, Wang Junying, Yang Liping, Dong Qiyun, Zhai Ligong   +6 more
wiley   +1 more source

EFFECT OF ROSELLE SEEDS FLOUR ADDITION ON THE QUALITY CHARACTERISTICS OF PAN BREAD [PDF]

Journal of Food and Dairy Sciences, 2015
The effect of defatted Roselle seeds flour (DRSF) addition at different levels (5, 10 and 15%) to wheat flour on the flour characteristics, dough rheological properties, bread chemical, physical and sensory characteristics were investigated.
M. Abdel-Samie, G. Abdulla
doaj   +1 more source

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Journal of Food Science, Volume 89, Issue 6, Page 3347-3368, June 2024.
Abstract The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%,
Mahmoud Said Rashed, Milica Pojić, Ciara McDonagh, Eimear Gallagher, Jesus M Frias, Shivani Pathania   +5 more
wiley   +1 more source

Influence of Mixing Speed on Dough Microstructure and Rheology

Food Technology and Biotechnology, 2013
The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device.
Silvia Mironeasa, Georgiana Gabriela Codină   +1 more
doaj  

Genome-wide QTL mapping for wheat processing quality parameters in a Gaocheng 8901/Zhoumai 16 recombinant inbred line population

Frontiers in Plant Science, 2016
Dough rheological and starch pasting properties play an important role in determining processing quality in bread wheat (Triticum aestivum L.). In the present study, a recombinant inbred line (RIL) population derived from a Gaocheng 8901/Zhoumai 16 cross
Hui Jin, Hui Jin, Weie Wen, Jindong Liu, Shengnan Zhai, Yan Zhang, Jun Yan, Zhiyong Liu, Xianchun Xia, Zhonghu He, Zhonghu He   +10 more
doaj   +1 more source

Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread

Cereal Chemistry, Volume 101, Issue 3, Page 668-680, May/June 2024.
Abstract Background This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat‐treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination.
Peter Mukwevho, M. Naushad Emmambux
wiley   +1 more source

Prediction models to evaluate baking quality instruments for commercial wheat flour

Cereal Chemistry, Volume 101, Issue 3, Page 681-691, May/June 2024.
Abstract Background and Objectives Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy. Findings Flour type
Louise Selga, Eva Johansson, Roger Andersson   +2 more
wiley   +1 more source

Effect of addition of wheat bran hydrolysate on bread properties

Journal of Food Science, Volume 89, Issue 5, Page 2567-2580, May 2024.
Abstract Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 
Ali Cingöz, Özlem Akpinar, Abdulvahit Sayaslan   +2 more
wiley   +1 more source