Results 151 to 160 of about 10,124 (189)

RHEOLOGY OF WHEAT FLOUR DOUGHS

Journal of Texture Studies, 1972
AbstractRheological properties of dough are important since they affect the quality of the baked product. In addition, they are interesting since they provide information on dough structure. Instruments used for quality control in mills and bakeries are reviewed.
openaire   +1 more source

Availability of Selenium in Dough and Biscuit in Comparison to Wheat Meal

Annals of Nutrition and Metabolism, 1990
We studied the availability of selenium in processed foods and whole wheat diets for restoring the Se content and glutathione peroxidase (GSHPx) activity in the blood and liver of selenium-depleted rats. The Se content in the rat diets ranged from 225 to 342 micrograms Se/kg diet. Different selenium sources and different Se amounts had little influence
S. Ciappellano, G. Testolin, M. Allegrini, M. Porrini   +3 more
openaire   +3 more sources

The Rate-Independence of the Mixing of Wheat Flour Dough to Peak Dough Development

Journal of Cereal Science, 1998
Abstract When examining quantitatively the material properties of wheat flour dough, the need arises to model the mixing of the dough in terms of some constitutive relationship which simulates the changing rheology of the dough during the mixing. In formulating a mathematical model of the mixing one key issue is the extent to which the mixing of the ...
R.S. Anderssen, P.W. Gras., F. MacRitchie   +2 more
openaire   +1 more source

Development of wheat dough by means of shearing

Journal of Food Engineering, 2017
Abstract Wheat dough is transferred from the mixer to the rheometer in order to perform rheological measurements. During this step additional energy is inserted in the dough by stretching or squeezing, which causes an alteration of the gluten network. To avoid an unwanted additional energy input water and flour were mixed directly in a rheometer. The
Stefan Tietze, Mario Jekle, Thomas Becker   +2 more
openaire   +1 more source

THE PROCESS OF MAKING WHEAT FLOUR DOUGH

American Journal of Applied Science and Technology
Wheat is divided into several types according to its natural characteristics, including important advantages in industry and production, and subtypes according to color, smell, and transparency. Thus, the 1st type of spring red wheat is classified as follows.
B.M. Kosbergenova, M. Risnazarova
openaire   +1 more source

The Viscoelastic Properties of Wheat Flour Doughs

1990
It should be evident that cereal scientists need to be able to measure and understand the fundamental mechanical properties of wheat flour doughs. Restated more precisely, the goal is to understand the relationships between the forces acting on dough, its subsequent deformation, and time. This goal has been the impetus for a great deal of research over
J. M. Faubion, R. Carl Hoseney
openaire   +1 more source

Prefermented frozen lean wheat doughs: Dissertation

1998
The baking properties of prefermented frozen doughs were examined with frozen storage times up to 14 days at -20°C. Different types of flour, prefermentation times, water contents, and hydrocolloids were investigated. The factors used to explain the observed improvements were yeasted dough rheology, pore structure, and water state. The deterioration in
openaire   +2 more sources

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Food Hydrocolloids, 2023
Fei Pei, Qiuhui Hu
exaly  

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

Food Chemistry, 2022
Fei Pei
exaly  

Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties

Food Chemistry, 2021
Jing Gao, Weibiao Zhou, Suyun Lin
exaly