Results 121 to 130 of about 174,546,506 (215)
Effect of puroindolines on dough rheological properties
, 2015 Puroindolines proteins are related to grain hardness and affect milling yield, flour particle size, damaged starch content and water absorption. Little information is available on the role of puroindolines in dough rheology.
A. Marti, E. T. Quayson
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Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
Shipin yu jixieObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming +4 more
doaj +1 more source
, 2010 [[abstract]]The rheological and thermal properties of wheat dough with the addition of γ-polyglutamic acid (PGA) (0.5, 1.0, 5.0 g kg-1, w/w) was evaluated by the measurements of farinography, rapid visco analysis and differential scanning calorimetry ...
Shyu, Yung-Shin ; Hwang, Jean-Yu ; Hsu, Cheng-Kuang
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Effect of Silver Carp Protein Hydrolysate on Quality Properties of Frozen Dough and Bread
Liang you shipin ke-jiIn order to expand the application of silver carp protein hydrolysate in frozen dough, this paper investigated the effects of silver carp protein hydrolysates on the freezable water content, water distribution and migration, microstructure, rheological ...
TIAN Jin-he +5 more
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Determination of ultrasonic-based rheological properties of dough during fermentation
, 2004 An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the extensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Machine.
Campanella, O. +2 more
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Changes in Rheological, Thermal, and Structural Properties of Simulated Dough from Heat Induced Corn Starch [PDF]
The purpose of this study was to investigate the effects of different structures of corn starch (high amylose corn starch, normal corn starch, and waxy corn starch) on the processing quality of dough.
KONG Qing-xia +2 more
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Wheat Flour Dough-Rheological and Structural Aspects
, 1997 The thesis presents a rheological study on wheat flour dough, in relation to the structural influence of the different dough constituents, added components and mixing time.
Larsson, Helena
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Техника и технология пищевых производствWheat dough is a popular binder in many food formulations. It is also the most promising material for 3D-printed innovative food products. The article describes the effect of dairy ingredients on the rheological profile of wheat dough and its prospects ...
Alexander N. Martekha +3 more
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, 2020 Bread is one of the most important foods consumed all over the world. This review focuses on the use of rheometer for the measurement of dough rheological properties and factors affecting them.
Hossein Mirsaeedghazi +3 more
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Rheological and textural properties of dough for cookies with dietary fibers
, 2013 Alternative methods of dietary fibers application are within components for processed food enriched with dietary fibers. Bakery product, cookies and crackers, different kind of snack products, can be observed for this purpose.
Šereš, Zita +5 more
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