Results 141 to 150 of about 10,124 (189)

Glycosidases and glycanases of wheat flour doughs

Journal of the Science of Food and Agriculture, 1972
AbstractWheat flour contains hydrolytic enzymes capable of reducing dramatically the viscosity of the aqueous solution obtained by high‐speed centrifugation of dough. Indirect evidence suggests this reduction in viscosity is largely due to the hydrolysis of glycosidic linkages in the non‐starch polysaccharides.
J W, Lee, J A, Ronalds
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The formation and properties of wheat flour doughs

Critical Reviews in Food Science and Nutrition, 1990
Among the cereal flours, only wheat flour will form a viscoelastic dough when mixed with water. The viscoelasticity appears to be because the gluten proteins are water compatible and thus will swell and interact. The gluten protein's large molecular size and low charge density appear to allow them to interact by both hydrogen and hydrophobic bonds ...
R C, Hoseney, D E, Rogers
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Sheeting of wheat flour dough

International Journal of Food Science & Technology, 2007
SummaryA combined experimental, analytical and numerical study of sheeting of wheat flour dough was performed. The material behaviour was defined using a non‐linear viscoelastic model calibrated with data obtained from uniaxial compression, loading–unloading and stress relaxation tests. Tests were performed using an instrumented small‐scale rolling rig.
Wenfeng Xiao, Maria N. Charalambides, J. Gordon Williams   +2 more
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Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

Cereal Chemistry, 2006
ABSTRACTA negative relationship between dough strength and dough extensibility would pose a problem for breeding hard wheats, as both dough strength and dough extensibility are desirable. We derived 77 recombinant inbred lines (RIL) from a cross between hard red spring wheat cultivars McNeal and Thatcher.
D. Nash, S. P. Lanning, P. Fox, J. M. Martin, N. K. Blake, E. Souza, R. A. Graybosch, M. J. Giroux, L. E. Talbert   +8 more
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Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology

Cereal Chemistry, 1999
ABSTRACTReshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However,
R. Kieffer, N. Stein
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Ultrastructure of the Wheat Grain, Flour, and Dough

2016
Wheat is a major food crop forming a significant part of the diet of most of the Earth's population. The most valuable property of the wheat grain is its ability to form gluten, which is indispensable for making bread and bakery products, pasta, and semolina. Wheat flour and the resulting food products are known for their high nutritional value and for
Grundas, S., Wrigley, C. W.
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Water Distribution in Frozen Lean Wheat Doughs

Cereal Chemistry, 1997
ABSTRACTFrozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative effects of ice crystals could be controlled by reducing the water content, which was seen as ...
Blanshard, J., Siitari-Kauppi, Marja, Autio, Karin, Räsänen, Janne   +4 more
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Properties of Frozen Wheat Doughs at Subzero Temperatures

Journal of Cereal Science, 1998
The subzero properties of wheat doughs were measured by dynamic mechanical thermal analysis (DMTA) and dielectric thermal analysis (DETA) over the temperature range −90 to +40 °C and by1H-nuclear magnetic resonance (NMR) T2relaxation over the range −45 to 0 °C.
Räsänen, Janne, Blanshard, J., Mitchell, J., Derbyshire, W., Autio, Karin   +5 more
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Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough

Journal of Food Science, 1994
ABSTRACT Breads from sour doughs were started with Lactobacillis plantarum (L‐73, or B‐39) or Lactobacillus brevis (L‐62)‐, and incorporated at 10, 17.5, or 25%. Lactic and acetic acid production depended on bacterial starter and yeast.
Collar, Concha, Benedito Mengod, Carmen, Martínez-Anaya, María Antonia   +2 more
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Maltose formation in wheat dough depending on mechanical starch modification and dough hydration

Carbohydrate Polymers, 2018
This study investigates the maltose formation during grinding of flour and dough processing (kneading, fermentation) attributed to mechanical flour or rather mechanical starch modification (MSM) and dough hydration. A strong rise of maltose formation up to 334% was observed during kneading due to improved accessibility of mechanical modified starch to ...
Stefanie, Hackenberg, Thomas, Leitner, Mario, Jekle, Thomas, Becker   +3 more
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