Results 111 to 120 of about 174,546,506 (215)
Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough [PDF]
, 2011 The aim of this work was to study the effect of calcium (Ca) carbonate-inulin (In) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Ca carbonate from 108 to 252 (mg Ca/100 g flour) content, and enriched In oligofructose ...
María Victoria Salinas +8 more
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Czech Journal of Food Sciences, 2009 The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough.
Silva Grobelnik Mlakar +3 more
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Dynamic rheological properties of dough as affected by amylases from various sources
, 2002 The effect of alpha-amylases from cereal, fungal, and bacterial sources on dough dynamic rheological properties was investigated. Dynamic rheological study of flour-and-water doughs during resting period showed significant changes in dough rheological ...
Dogan, IS
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, 2023 Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the ...
FENG Li-ping +3 more
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Rheological Characteristics of Composite Flour with Linseed Fibre - Relationship to Bread Quality
Czech Journal of Food Sciences, 2017 Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough.
Marie Hrušková, Ivan Švec
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Wheat Flour Enriched with Calcium and Inulin : A Study of Hydration and Rheological Properties of Dough [PDF]
, 2022 The aim of this work was to study the effect of calcium (Ca) carbonate-inulin (In) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Ca carbonate from 108 to 252 (mg Ca/100 g flour) content, and enriched In oligofructose ...
Zuleta, Angela +3 more
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Czech Journal of Food Sciences, 2011 The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the ...
Sándor Tömösközi +5 more
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, 2013 This research aimed to investigate effects of dough improvers (trehaloseTR, sucrose esterSE and hydroxylpropylmethylcelluloseHPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central ...
nur athirahana binti zulkifli
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Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 [PDF]
, 2016 The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW ...
Osman, M.O. +7 more
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Legume ScienceRheology is the study of flow and its behavior. Unlike powder flow, lentil flour and starch, either individually or in a food formulation, exhibit flow in dispersions, dough, or gel.
Jasim Ahmed
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