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Impact of Egg Components on Model Pasta Dough Rheology, Microstructure, and Mechanical Dough Rolling Energy [PDF]

Food Technology and Biotechnology
Research background. Pasta is a widely consumed food usually made from durum wheat semolina. During production of pasta, dough kneading is the first step and varying degrees of deformation are applied to the dough.
Berkay Berk, Şelale Öncü Glaue, Sevcan Ünlütürk   +2 more
doaj   +2 more sources

A Review on Rheological Properties and Measurements of Dough and Gluten [PDF]

Journal of Applied Sciences, 2010
The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment.
Abang Zaidel, Dayang Norulfairuz, Chin, Nyuk Ling, Yusof, Yus Aniza   +2 more
openaire   +3 more sources

Rheological and thermal properties of sorghum dough

, 2005
This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca.
Kulamarva, Arun.
openaire   +2 more sources

Effect of Alkaline Extrusion Temperature on Rheological Properties of Andean Corn Dough

Biology and Life Sciences Forum
The application of alkaline extrusion in whole corn flour not only produces partial gelatinization of starch but also favors interactions between its components and releases natural hydrocolloids, modifying the rheological properties and suitability for ...
Natalia Ester Dominguez, María Alejandra Gimenez, Cristina Noemi Segundo, Ileana de los Angeles Gremasqui, Manuel Oscar Lobo, Norma Cristina Samman   +5 more
doaj   +2 more sources

Characterization of bread dough: Rheological properties and microstructure

Journal of Food Engineering, 2012
The change in rheological and microstructural properties of wheat flour dough as a function of water and yeast content, and with addition of hydrocolloids is described. The rheological properties vary with the size of the bubbles and measurements were made on controlled shear/stress rheometer. Confocal laser scanning microscope (CLSM), accompanied with
UPADHYAY, R, GHOSAL, D, MEHRA, A
openaire   +3 more sources

Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread [PDF]

Journal of Agricultural Chemistry and Biotechnology, 2021
The effect of partial replacement of wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) of sugar beet pulp (SBP) on rheological properties of the dough and quality characteristics of the flat bread produced were investigated.
K. Yousef, S. Allam, H. El-khamissi, A. Khattab   +3 more
doaj   +1 more source

Effect of the amount of palm oil on dough quality

Shipin yu jixie, 2022
Objective: This study aimed to explore the reasonable application of palm oil in the production of fermented dough such as Naan, bread, steamed bread, soda biscuits and frozen flour products.
MA Qi-yu, LIU Zhong-yi, FU Man, LIU Wen-xing, LI Xi-yu   +4 more
doaj   +1 more source

RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR [PDF]

THE INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS", 2021
Background. The analysis of modern literature sources shows that the impro­vement of existing biscuit technologies is aimed primarily at the use of various non-traditional raw materials to regulate the nutritional value and increase the stability of sponge dough during production and baking.Thus, the production of biscuits from spelt flour is one of ...
KRAVCHENKO Mykhailo, ROMANOVSKA Olha, MARUSYAK Tetiana   +2 more
openaire   +1 more source

Rheological and textural properties of lafun, a stiff dough, from improved cassava varieties [PDF]

, 2021
We studied the textural and rheological (viscoelastic) properties of fresh lafun dough, a fermented cassava product, and their changes during storage at 45 °C for 5 and 24 h, in order to determine after‐cooking storability.
Thierry Tran, Joseph, Djidjoho, Djidjoho Joseph Hounhouigan, Akissoé, Hounhouigan Noël, Padonou, Segla Wilfrid, Bouniol, Alexandre, Dufour, Dominique, Alexandre Bouniol, Sègla Wilfrid Padonou, Francis Hotegni, Hotegni, Francis, Laurent Adinsi, Adinsi, Laurent, Dominique Dufour, Akissoé, Noël, Gnanvossou, Désiré, Tran, Thierry, Noël Akissoé, Hounhouigan, Joseph Djidjoho, Désiré Gnanvossou   +19 more
core   +1 more source

The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain

Foods, 2023
This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products.
Abirami Ramu Ganesan, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, Lorenza Conterno   +6 more
doaj   +1 more source