Results 191 to 200 of about 174,546,506 (215)

Relationship of indicators of rheological properties of the dough with the quality of the cracker

Food processing industry, 2021
Представлены результаты исследований, проведенных во Всероссийском научно-исследовательском институте зерна и продуктов его переработки, влияния основных показателей реологических свойств теста, позволяющих максимально дифференцировать свойства пшеничной муки, на качество готового изделия - крекера.
openaire   +1 more source

Effect of shear rate on microstructure and rheological properties of sheared wheat doughs

Journal of Cereal Science, 2008
Abstract Structure formation in dough systems is the result of an interplay between processing conditions and subsequent interactions in the protein phase. These interactions can be both of a covalent (disulfide bonds) and physical nature and occur at all length scales.
Peressini, D., Peighambardoust, S.H., Hamer, R.J., Sensidoni, A., van der Goot, A.J.   +4 more
openaire   +3 more sources

Effects of Laccase and Xylanase on the Chemical and Rheological Properties of Oat and Wheat Doughs

Journal of Agricultural and Food Chemistry, 2008
The effects of Trametes hirsuta laccase and Pentopan Mono BG xylanase and their combination on oat, wheat, and mixed oat-wheat doughs and the corresponding breads were investigated. Laccase treatment decreased the content of water-extractable arabinoxylan (WEAX) in oat dough due to oxidative cross-linking of feruloylated arabinoxylans.
Flander, Laura, Rouau, X., Morel, M.-H., Autio, Karin, Seppänen-Laakso, Tuulikki, Kruus, Kristiina, Buchert, Johanna   +7 more
openaire   +5 more sources

Rheological properties of wheat flour doughs

Rheologica Acta, 1970
T. L. Smith, N. W. Tschoegl
  +4 more sources

The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor

Food Chemistry
Imitation dough liquor was formulated from natural dough liquid phase components, primarily comprising water-soluble arabinoxylan and wheat-soluble protein. It was found that arabinoxylan limited the diffusion rate of actively adsorbing components (Kdiff: -0.134 mNm-1 s-0.5 to -0.0573 mNm-1 s-0.5) and decreased the zeta potential (10.91 ± 1.31 mV to 5 ...
Tongtong, Zhou, Yucong, Zhang, Shiming, Zhou, Qing, Liu, Qianzhu, Lin, Yihui, Wang, Yueyue, Yang, Chao, Qiu, Aiquan, Jiao, Zhengyu, Jin   +9 more
openaire   +2 more sources

Rheological properties of Dough (Turkish with English Abstract)

2015
Ekmek yapımında bir ara ürün olan hamurun reolojik özellikleri, fırın ürünlerinin kalitesini doğrudan etkilemesi yanında hamur yapısı hakkında bilgi vermesi nedeniyle oldukça önemlidir. Bu derlemede hamurun reolojik özelliklerini belirlemek amacıyla geliştirilen farinograf, ekstonsograf, alveograf ve maturograf yanında sabit kayma basıncı ve kayma ...
ÜNAL, S. Sezgin, BOYACIOĞLU, M. Hikmet
openaire   +1 more source

Effects of Ingredient and Processing Conditions on the Rheological Properties of Whole Wheat Flour Dough During Breadmaking - A Review

Food Hydrocolloids, 2023
Yong Fang, Minhao Xie, Filiz Koksel
exaly  

Effects of Konjac Glucomannan With Different Viscosities on the Rheological and Microstructural Properties of Dough and the Performance of Steamed Bread

Food Chemistry, 2022
Jinying Guo, Xiaolan Li
exaly  

Starch gelatinization as measured by rheological properties of the dough

Journal of food engineering, 2009
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.
openaire  

Effect of Potassium Carbonate on Rheological Properties of Dough and Its Mechanism

LWT - Food Science and Technology, 2021
Hanxue Hou
exaly