Results 11 to 20 of about 10,124 (189)
Vibration responses of wheat doughs [PDF]
International Journal of Food Properties, 1999 Abstract The dough samples of different types of wheat flours were vibrated vertically on a vibration exciter through a range of frequencies from 10 to 1000 Hz. The frequency responses were modeled by a single‐degree‐of‐freedom Kelvin model. Natural frequency (ωn), critical damping (cc), damping coefficient (c) and stiffness (K) of non‐fermented wheat ...
G.S. Mittal, J. Zhang
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INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR
Harčova Nauka ì Tehnologìâ, 2020 The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour.
A. Zaparenko +3 more
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Foods, 2022 Upon hydrating and mixing wheat flour, wheat protein forms a network that strongly affects the structure and physicochemical properties of dough, thus affecting the properties of noodles.
Peng Zang +4 more
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Wheat Flour Quality Assessment by Fundamental Non-Linear Rheological Methods: A Critical Review
Foods, 2023 Wheat quality assessment involves physical, physicochemical, chemical, and sensory characterization of wheat kernels and the resulting wheat flour, dough, and bread. The physical tests conducted on wheat flour dough are mostly based on empirical methods.
Gamze Yazar
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Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum). [PDF]
PLoS ONE, 2012 Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic ...
Yin Li +13 more
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Agronomy, 2022 This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour
Denisa Atudorei +2 more
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Effects of Wheat Flour Composition on Dough Moisture Migration and Product Quality
Liang you shipin ke-ji, 2022 Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough.
YING Xin +3 more
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The Ultracentrifugation of Doughs Made from Wheat Flour [PDF]
Australian Journal of Biological Sciences, 1965 A new method for the fractionation of dough made from wheat flour is described. The method does not involve the use of diluents or extractants and consists simply of ultracentrifugation of the dough. With this method dough is resolved into from five to seven discrete layers, depending on the dough treatment.
C M, MAURITZEN, P R, STEWART
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Effect of temperature and composition on thermal conductivity of "Mlinci" dough
Czech Journal of Food Sciences, 2005 The objective of this study was to determine the thermal conductivity of "Mlinci" dough T-500 and "Mlinci" dough T-500 with the addition of eggs, wheat germs and wheat bran in the temperature range of 40°C to 70°C.
Bernarda Šeruga +3 more
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Agronomy, 2023 With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent.
Zhenzhen Zhang +8 more
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