Results 41 to 50 of about 10,124 (189)

Effect of bread dough mixing method on rye bread quality [PDF]

Acta Periodica Technologica, 2014
The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight ...
Đukić Dragutin A., Radović Milorad M., Mandić Leka G., Vesković-Moračanin Slavica M.   +3 more
doaj   +1 more source

Characterizing Low Falling Number in the Absence of Elevated Alpha‐Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Non‐alpha‐amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end‐product quality. The results were analyzed to determine differences in flour characteristics that might result in a low
Gabriely M. Soncin Alfaro, Alecia M. Kiszonas, Sean M. Finnie, Xiaorong Wu, Jayne Bock, Andrew S. Ross, Amber L. Hauvermale, Alison L. Thompson   +7 more
wiley   +1 more source

Effects of buckwheat and millet flour addition on the antioxidant potential of wheat flour and rheological properties of the dough [PDF]

Hemijska Industrija
In this work, the antioxidant properties of three types of flour (wheat, buckwheat and millet flour) and rheological properties of three types of dough were investigated: wheat flour dough, dough obtained from a mixture of 50 wt.% wheat flour and 50 wt.%
Rakin Marica B., Zarić Danica B., Krunić Tanja Ž., Bulatović Maja Lj.   +3 more
doaj   +1 more source

Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Durum wheat (Triticum turgidum L. subsp. durum) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High‐amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality.
Prashant Kumar, Andrew C. Hogg, Frank Manthey, Michael J. Giroux   +3 more
wiley   +1 more source

Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough

Liang you shipin ke-ji
In order to study the effect of ultrafine grinding time on the quality characteristics of whole wheat flour and dough, wheat was used as raw material and the whole grain wheat was ultra-finely ground by direct grinding method.
FAN Mei-qi, CHEN Lin, QUAN Yu, WANG Cheng-xiang, ZHANG Mei-na, HAO Jian-xiong   +5 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Molecules, 2021
This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins).
Konrad Kłosok, Renata Welc, Emilia Fornal, Agnieszka Nawrocka   +3 more
doaj   +1 more source

Effect of Dough Mixing on Wheat Endosperm Cell Walls

Journal of Agricultural and Food Chemistry, 2013
Dough-derived cell wall fragments isolated by ultracentrifugation were largely derived from the starchy endosperm, with some fragments deriving from the aleurone and outer layers, as indicated by fluorescence microscopy. Dough mixing had little effect on the structure and composition of cell wall fragments compared to thin grain sections, as determined
Mills, Clare, Toole, Geraldine A., Selvatico, Elisa, Salt, Louise J., Le Gall, Gwénaëlle, Colquhoun, Ian J., Wellner, Nikolaus, Shewry, Peter R., Mills, E. N Clare   +8 more
openaire   +4 more sources

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

CyTA - Journal of Food, 2018
This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and ...
Georgiana Gabriela Codină, Dumitru Zaharia, Silviu-Gabriel Stroe, Sorina Ropciuc   +3 more
doaj   +1 more source