Results 101 to 110 of about 174,546,506 (215)

Relationship between amylolytic activity and rheological properties of wheat dough [PDF]

, 2013
Celem pracy było określenie zależności pomiędzy aktywnością enzymów amylolitycznych a cechami reologicznymi ciasta pszennego. Materiał badawczy stanowiły mąki uzyskane z ziarna odmian pszenicy ozimej: Tonacja, Turnia, Bogatka, Bamberka, Muszelka.
Stepniewska, S.
core  

Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018
The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type.
Georgiana Gabriela CODINĂ, Dumitru ZAHARIA, Silvia MIRONEASA, Sorina ROPCIUC   +3 more
doaj   +1 more source

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source

Rheological properties of gluten free dough systems [PDF]

, 2013
Bread is the one of the oldest processed foods and a major wheat based product. The basic process involves mixing of ingredients until the flour is converted into dough, followed by baking the dough into a loaf. A very important step in breadmaking is to
Tandazo, Stephany Aurea, Tandazo, Aurea Stephany   +1 more
core  

Estimation of semolina dough rheological parameters by inversion of a finite elements model

Journal of Agricultural Engineering, 2015
The description of the rheological properties of food material plays an important role in food engineering. Particularly for the optimisation of pasta manufacturing process (extrusion) is needful to know the rheological properties of semolina dough ...
Angelo Fabbri, Chiara Cevoli
doaj   +1 more source

White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. [PDF]

Foods, 2023
Guardianelli LM, Carbas B, Brites C, Puppo MC, Salinas MV.   +4 more
europepmc   +1 more source

Effect of Trehalose on Rheological Properties of Bread Flour Dough

Korean Journal of Food Science and Technology, 2014
This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology.
Young-Ja Kim, Jeong-Hoon Lee, Koo-Chun Chung, Si-Kyung Lee   +3 more
openaire   +2 more sources

AN ENGINEERING APPROACH TO THE STUDY OF THE PROCESSES OF DOUGH FLOW IN THE PRODUCTION OF PASTA AT AGRO-INDUSTRIAL ENTERPRISES

Siberian Journal of Life Sciences and Agriculture
Background. In modern conditions, the provision of domestic pasta produced from durum wheat varieties on modern technological equipment is becoming important.
Anna B. Torgan, Vladimir Ya. Grudanov, Vladimir G. Barsukov, Roza T. Timakova   +3 more
doaj   +1 more source

Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough. [PDF]

Open Life Sci, 2021
Franaszek S, Salmanowicz B.
europepmc   +1 more source

Comparative Genome‐Wide Association Studies of Metabolites and Grain‐Related Traits in Common Wheat

Plant Biotechnology Journal, Volume 24, Issue 11, Page 5911-5926, November 2026.
ABSTRACT The metabolome is highly diverse and the closest layer to phenotype; therefore, it is commonly regarded as a bridge between the genome and phenome in plants. Here, we performed large‐scale metabolome analysis using liquid chromatography–tandem mass spectrometry (LC–MS/MS) and 33 grain‐related traits in a diverse panel of natural accessions and
Guoguo Lv, Yanyan Liu, Bingyang Zhang, Ranran Shen, Maosong Yu, Yongyang Wu, Wanting Du, Xinru Yuan, Congwei Sun, Yan Yan, Wei Chen, Feng Chen   +11 more
wiley   +1 more source