Results 21 to 30 of about 10,124 (189)
Shipin gongye ke-ji, 2022 Artemisia sphaerocephala Krasch gum (ASKG) can be carboxymethylated and greasy-based emulsified to improve its water solubility and emulsifying property, while the effect of modified ASKG on wheat flour processing as a gluten enhancer remains largely ...
Xiaoyi WEI +6 more
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Stickness of Wheat Flour Dough
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996 生地の粘着性の測定を試みるとともに,粘着性(付着性,付着力,伸びの各パラメーター)に及ぼす生地の調製条件の影響を検討し次の結果を得た.(1) 生地の粘着性パラメーターは,変形率あるいは圧縮で発生する応力を増加させると増大した.(2) 加水量の増加により生地の付着性と伸びは増加したが,付着力は47.5%まで増加しそれ以上の添加では減少した.生地の粘着性には生地の粘弾性と生地表面のぬれが大きく関与すると考えられる.(3) 塩化ナトリウムの添加で粘着性のパラメーターは増加し,1～6%添加でほぼ一定値を示したが,8%添加で減少した.(4) 混捏時間とともに生地の粘着性の各パラメーターは10分まで増加し,それ以上の混捏で減少した.(5) 生地の粘着性の各パラメーターは生地pH 6付近で最大値を示した.(6 ...
MIKI, Eizo +2 more
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Utilization of Sugar Beet Pulp to Improve Quality of Flat Bread [PDF]
Journal of Agricultural Chemistry and Biotechnology, 2021 The effect of partial replacement of wheat flour (72% extraction) by different levels (3%, 6%, 9%, and 12%) of sugar beet pulp (SBP) on rheological properties of the dough and quality characteristics of the flat bread produced were investigated.
K. Yousef +3 more
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The Quality of Wheat after Unsealing of Controlled Atmosphere by Nitrogen
Liang you shipin ke-ji, 2023 The processing quality of wheat before and after unsealing of controlled atmosphere storage under the conditions of temperature of (30±2) ℃ and relative humidity of 75% were studied.
WANG Li-na +7 more
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Rheology of wheat flour dough at mixing
Current Opinion in Food Science, 2022 The baking industry performs common technological (empirical)tests. Unfortunately, the results hardly predict the doughbehavior online. This paper first reviews the most commonmethods to assess the rheological properties of the dough,including empirical tests, small and large deformationsmethods.
Della Valle, Guy +5 more
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EFFECT OF PROTEIN FRACTION ON QUALITY CHRACTERIESTICS OF WHEAT FLOUR OBTAINED FROM DIFFERENT WHEAT KERNELS. [PDF]
Journal of Food and Dairy Sciences, 2015 Different wheat kernels (Australian, Argentine, Russian, American and French), and Egyptian wheat (Gimaza 9, Misr 1 and 2) local wheat cultivars were subjected to physico-chemical properties according to their different performance in baked products. The
T. EL-Afifi, T. El-Sisy
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Agronomy, 2022 A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS).
Ionica Coţovanu, Silvia Mironeasa
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INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH [PDF]
Journal of Food and Dairy Sciences, 2007 The present study aims to investigate the effects of the addition of theremally modified wheat flour, thermally modified starch at (160ºC, 180ºC and 200ºC) for 5 hrs. and maltodextrin on the rheological properties of wheat flour dough.
A. Youssef +3 more
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Research Progress on Whole Wheat Frozen Dough
Liang you shipin ke-jiFrozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food.
LI Yi +6 more
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The amino-acid content of wheat flour dough [PDF]
Biochemical Journal, 1935 RESP ...
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