Results 31 to 40 of about 174,546,506 (215)
Foods, 2021 Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were ...
Gustavo Armando Rosas-Sánchez +4 more
doaj +1 more source
Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough
Gels, 2022 The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s ...
Ricardo Troncoso Recio +3 more
openaire +4 more sources
Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough [PDF]
Foods, 2021 The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours
Tatiana Bojňanská +2 more
openaire +3 more sources
Quality prediction of freshly-harvested wheat using GlutoPeak during postharvest maturation
Grain & Oil Science and Technology, 2021 Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties. However, this process is time-consuming and complex.
Mengyu Mu +5 more
doaj +1 more source
Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance. [PDF]
Compr Rev Food Sci Food SafABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
Álvarez-Arteaga P +3 more
europepmc +2 more sources
Some Rheological Properties of Dough Alkalified and Neutralized
Agricultural and Biological Chemistry, 1978 The dough prepared with “Kansui, ” a mixture of alkali carbonates, was observed to show characteristic rheological properties in various extensographic tests. The characteristic properties of the dough were retained even after the dough was neutralized.
TERADA, Masaki +2 more
openaire +2 more sources
Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality
Grain & Oil Science and Technology, 2018 Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread (CSB) quality ...
LI Jinxin, YIN Lijun, LI Jinlong
doaj +1 more source
Rheological properties of calcium carbonate self-setting injectable paste [PDF]
, 2010 With the development of minimally invasive surgical techniques, there is growing interest in the research and development of injectable biomaterials with controlled rheological properties.
Auzély-Velty, Rachel +16 more
core +1 more source
The Effect of the Relative Amount of Ingredients on the Rheological Properties of Semolina Doughs [PDF]
Sustainability, 2020 “Pani carasau” is a traditional Sardinian bread, made with re-milled durum wheat semolina, with a long shelf-life. The production process is highly energy consuming, but its automation can make it more energy-efficient and sustainable. This requires a deep knowledge of the rheological parameters of the doughs.
Fabio Fanari +4 more
openaire +2 more sources
Prediction of rye dough behaviour and bread quality using response surface methodology [PDF]
, 2011 peer-reviewedBread making is a hydro-thermal process; therefore, knowing the behaviour of the main constituents of the flour at different temperatures allows control of the quality of the end-product.
Constantin, O.E. +3 more
core +1 more source