Results 181 to 190 of about 174,546,506 (215)

RHEOLOGICAL PROPERTIES OF ENZYME SUPPLEMENTED DOUGHS

Journal of Texture Studies, 1997
ABSTRACTThe rheological behaviour of doughs made with different commercial amylases, xylanases, lipases, and glucose‐oxidase, singly and in mixed combinations was investigated. All doughs showed similar trends when subjected to frequency and strain sweep tests.
M. ANTONIA MARTÍNEZ‐ANAYA, TERESA JIMÉNEZ   +1 more
openaire   +1 more source

Substitution of sodium chloride by salt microspheres in dough: Effect on dough rheological properties

Journal of Texture Studies, 2018
AbstractThis research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough ...
Martin Král, Matej Pospiech, Hana Běhalová, Dani Dordevic, Martina Ošťádalová, Bohuslava Tremlová, Adam Florkiewicz   +6 more
openaire   +2 more sources

RHEOLOGICAL PROPERTIES OF BATTER DOUGH: EFFECT OF EGG LEVEL

Journal of Food Process Engineering, 2011
ABSTRACT In this study a rheological characterization of batter dough for pudding production is presented. Small amplitude oscillation tests in linear viscoelastic range were performed at different temperatures (from 10 to 76C), and rheological characterization was completed also measuring apparent viscosity, as a function of shear rate and batter ...
MIGLIORI M., GABRIELE D., BALDINO N., LUPI F. R., DE CINDIO B.   +4 more
openaire   +1 more source

Effect of pentosan addition on dough rheological properties

Food Research International, 2010
Abstract In this paper a complete rheological characterisation of bread dough added with water-solvable pentosans is showed. In the literature several works are available showing the chemical and physical effect of pentosan addition but it is still matter of discussion of their effect on the mechanical properties of dough.
MIGLIORI, Massimo, GABRIELE, DOMENICO
openaire   +1 more source

Starch gelatinization as measured by rheological properties of the dough

Journal of Food Engineering, 2010
Rheological properties of gluten-free dough (GFD) as well as conventional gluten containing dough (CGD) during processing were measured. Both CGD and GFD were examined in terms of mechanical spectrum, in the frequency range 0.1– 10 Hz, at constant deformation γ = 0.01, at different temperatures.
Marek Sikora, Stanisław Kowalski, Magdalena Krystyjan, Rafał Ziobro, Paulina Wrona, Duška Ćurić, Alan LeBail   +6 more
openaire   +2 more sources

Rheological Properties of Defatted Flaxseed-Wheat Dough

2008 Providence, Rhode Island, June 29 - July 2, 2008, 2008
Influences of defatted flaxseed powder concentration and granularity on the dynamic rheological properties of defatted flaxseed-wheat dough was studied using a rheometer. Frequency sweep tests at 25 oC and 80 oC and temperature sweep tests from 25 oC to 80 oC were applied to wheat dough samples.
null Changchun Hao, null Zhihuai Mao, null Dong Li, null Lijun Wang   +3 more
openaire   +1 more source

Rheological properties of doughs with buckwheat and quinoa additives

Chemical Papers, 2009
AbstractRheological properties of doughs prepared from wheat flour with buckwheat and quinoa flour addition (2.5 mass %, 5.0 mass %, 7.5 mass %, and 10 mass %) were investigated using a farinograph and compared with those of standard dough (without addition of pseudocereals).
Michala Jancurová, Lucia Minarovičová, Alexander Dandár   +2 more
openaire   +1 more source

THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS

Journal of Texture Studies, 1975
Abstract. Doughs from three flours were sheared between a cone and plate at constant rates in the range 6 times 10‐4‐2 times 10‐2 s‐1.At temperatures between 25 and 40d̀C, the apparent viscosity decreased with increasing temperature and with increasing rate of shear.
Bloksma, A.H., Nieman, W.
openaire   +2 more sources

Use of an Ultrasonic Technique to Evaluate the Rheological Properties of Cheese and Dough

Journal of Food Engineering, 1992
Abstract The utility of an ultrasonic technique to evaluate the rheological properties of viscoelastic food samples has been demonstrated. Rheology can be described by the rates of mechanical energy dissipation and storage during the wave propagation.
Hae Ok Lee, Huiching Luan, David G. Daut
openaire   +1 more source

Effects of recombinant lipoxygenase on the rheological properties of dough and the quality of noodles

Journal of the Science of Food and Agriculture, 2016
AbstractBACKGROUNDThe effects of purified recombinant lipoxygenase (ana‐rLOX) on the rheological properties of dough and the quality of noodles made from wheat flour with low protein content (Yanmai 15) were studied.RESULTSThe addition of ana‐rLOX increased dough stability time, decreased the degree of softening within 12 min, enhanced the resistance ...
Chong, Zhang, Shuang, Zhang, Xiaomei, Bie, Haizhen, Zhao, Fengxia, Lu, Zhaoxin, Lu   +5 more
openaire   +2 more sources