Results 171 to 180 of about 174,546,506 (215)

Correction: Effect of hulless barley flours on dough rheological properties, Baking Quality, and Starch Digestibility of Wheat Bread. [PDF]

Front Nutr
Yu L, Ma Y, Zhao Y, Pan Y, Tian R, Yao X, Yao Y, Cao X, Geng, Wang Z, Wu K, Gao X.   +11 more
europepmc   +1 more source

Rheological properties of β-glucan supplemented wheat doughs

, 2008
Skendi, A., Papageorgiou, M., Biliaderis, Costas   +2 more
openaire   +1 more source

Effects of Cysteine and Mixing Conditions on White/Whole Dough Rheological Properties

Journal of Food Engineering, 2007
The effects of cysteine and processing parameters (mixing speed and time) of white/whole dough viscoelastic properties were evaluated. The same amount of cysteine (20 mg/kg) was added for each mixing time (10, 15, 20 s) in order to assess its effect on ...
Marco Dalla Rosa
exaly   +2 more sources

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Rheological Properties of Short Doughs at Small Deformation

Journal of Cereal Science, 1997
Large deformation rheological properties of short doughs of various composition were determined in uniaxial compression. Apart from a sugar-free dough, all doughs studied showed pronounced yielding and flow behaviour. Yielding occurred at very small strain, indicating strong strain dependence.
Baltsavias, A., Jurgens, A., Vliet, T. van   +2 more
exaly   +3 more sources

Rheological Properties of Sorghum Dough

2004, Ottawa, Canada August 1 - 4, 2004, 2004
Sorghum is a gluten free cereal and dough made with sorghum flour has poor viscoelastic properties compared to wheat dough. This study was conducted to elucidate the rheological properties of sorghum dough using dynamic oscillatory rheometer and the Instron- Universal Testing Machine.
null Arun G. Kulamarva, null Yvan Gariépy, null Venkatesh R. Sosle, null Michael Ngadi, null Vijaya Raghavan   +4 more
openaire   +1 more source

Rheological Properties of Dough During Mechanical Dough Development

Journal of Cereal Science, 2000
During mechanical development dough is subjected to both shear and extensional deformations. Thus, it is expected that both flow conditions contribute to the development of dough. In order to monitor rheological changes, occurring during mixing, shear and extensional properties of dough prepared with two flours of different strength and various levels ...
H Zheng, M.P Morgenstern, O.H Campanella, N.G Larsen   +3 more
openaire   +1 more source

Rheological Properties of Short Doughs at Large Deformation

Journal of Cereal Science, 1999
Large deformation rheological properties of short doughs of various composition were determined in uniaxial compression. Apart from a sugar-free dough, all doughs studied showed pronounced yielding and flow behaviour. Yielding occurred at very small strain, indicating strong strain dependence.
Baltsavias, A., Jurgens, A., Vliet, T. van   +2 more
openaire   +2 more sources

Effect of Inulin on Rheological and Thermal Properties of Gluten-Free Dough

Carbohydrate Polymers, 2012
The aim of the study was to evaluate the influence of inulins with varying degree of polymerization on rheological and thermal properties of gluten-free starch-based dough. The share of inulin reduced the values of consistency coefficient, as well as storage and loss moduli, and increased creep compliance.
Jaroslaw Korus, Lesław Juszczak, Rafal Ziobro   +2 more
exaly   +3 more sources