Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles [PDF]
Ultrasonics Sonochemistry, 2023 In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics ...
Geng Cao +7 more
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Effect of Wheat Germ on Quality of Wheat Bread Dough
Kurdistan Journal of Applied Research, 2019 The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored.
Lehat Yousif M. Noori, Dler Amin Sabir
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The Application of Lophatherum Gracile Brongn Flavonoids in Wheat Flour Products: Effects on the Structural and Functional Characteristics of Wheat Dough [PDF]
FoodsThe effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess ...
Qin Li, Yi Liu, Huimei Bao, Haihua Zhang
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Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough [PDF]
Ultrasonics SonochemistryThis study investigates the effects of multi-frequency ultrasound treatment on the quality of frozen dough. We analyzed frozen wheat dough comprehensively for texture, viscosity, rheology, and structural quality characteristics under multi-frequency ...
Zahoor Ahmed +7 more
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The effect of laccase enzyme addition to soft Syrian wheat flour or blending with durum flour on the rheological properties of dough [PDF]
Journal of Central European Agriculture, 2023 Wheat is one of the most important crops in the world, its products, especially fermented baked goods, take a major role in the diet. These products require strong flour.
Rabab Saoud, Ramez MOHAMMAD, Sanaa Sara
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Application of textured wheat flour in bakery technology [PDF]
BIO Web of Conferences, 2023 The paper presents the study results on the effect of textured wheat flour on organoleptic, physical and chemical, and microbiological quality indicators, and storage stability of bakery products. The study objects were samples of bakery products made by
Martirosyan Vladimir +4 more
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Tikrit Journal for Agricultural Sciences, 2021 The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste.
Ali Muhsin Hamdi, Sabeeha Hussein Ahmed
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Milky Stage Versus Dough Stage of Immature Wheat Grain: Effects on Phytic Acid and Fructan Contents, Antioxidant Activity, Textural Parameters, and Sensory Characteristics of Set-Type Yoghurts [PDF]
Brazilian Archives of Biology and Technology, 2021 HIGHLIGHTS Yoghurts were supplemented with milky and dough stage wheat grain flours. Total antioxidant capacity was improved by wheat grain flour supplementation.
Çiğdem Konak Göktepe, Nihat Akın
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Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough
Shipin gongye ke-ji, 2022 The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough ...
Keying MA +4 more
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Microwave vacuum-dried durian flour and its application in biscuits
Heliyon, 2021 Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv.
S. Bai-Ngew, N. Therdthai, W. Zhou
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