Results 31 to 40 of about 10,124 (189)

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety).
Belcar Justyna, Sobczyk Anna, Sekutowski Tomasz R., Stankowski Sławomir, Gorzelany Józef   +4 more
doaj   +1 more source

Superior gluten structure and more small starch granules synergistically confer dough quality for high amylose wheat varieties

Frontiers in Nutrition, 2023
High amylose wheat (HAW) has potential health benefits but its dough structure is usually inferior. Wheat dough is a complex mixture and its structure is influenced by the physicochemical properties of gluten and starch.
Liqun Li, Zhenzhen Liu, Xu Li, Xiangnan Chu, Weibing Yang, Bingxin Wang, Yanzhou Xie, Xuejun Li   +7 more
doaj   +1 more source

Wheat-flour dough extensibility as a discriminator for wheat varieties

Journal of Cereal Science, 2004
Abstract The extension testing of wheat-flour dough has become one of the key cereal chemistry links to end product quality assessment, because of its perceived relevance to baking performance, and because of the various correlations that have been inferred and assumed since the extensibility of a dough was first investigated in the late 19th century.
Anderssen, Robert S, Bekes, F, Gras, P W, Nikolov, A, Wood, Jeffrey   +4 more
openaire   +2 more sources

Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage, Sijo Joseph Thandapilly, James Duncan House, Adam Franczyk, Amanda Gomes Almeida Sá, Maneka Malalgoda   +5 more
wiley   +1 more source

Yield, germination and herbicide residue in seeds of preharvest desiccated wheat

Journal of Seed Science
: The goals of this study were to evaluate herbicide application rates at different timings for preharvest desiccation of wheat (Trial 1), as well as to evaluate the effect of the timing of herbicide desiccation at preharvest and harvest timing (Trial 2)
Lais Tessari Perboni, Dirceu Agostinetto, Leandro Vargas, Joanei Cechin, Renan Ricardo Zandoná, Humberto De Souza Farias   +5 more
doaj   +1 more source

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD [PDF]

Journal of Food and Dairy Sciences, 2013
            The objective of this study was to determine chemical composition and hydration properties of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels (replacing of fine wheat flour with 2, 4, 6 and 8% of CP)
H. Abd El - Mageed, A. Yonis, M. Hussein
doaj   +1 more source

Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley   +1 more source

Dough-Making Technology for Sugar and Hard-Dough Cookies

Техника и технология пищевых производств
Pastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the ...
Pavel V. Medvedev, Vitalij A. Fedotov, Irina A. Bochkareva   +2 more
doaj   +1 more source

Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Driven by increasing consumer demand for nutrient‐dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species,
Sathsara Deyalage, Kristin Whitney, Senay Simsek, Maneka Malalgoda   +3 more
wiley   +1 more source

Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study applied linear programming to optimize taioba (Xanthosoma sagittifolium) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality. Findings Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific ...
Diana Jessica Souza Guimarães, Bárbara Kelly de Albuquerque Bezerra, Luciana Gama de Mendonça, Rafael Audino Zambelli   +3 more
wiley   +1 more source