[PDF] Top 20 Effect of ascorbic acid on the rheological properties of wheat fermented dough
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Effect of ascorbic acid on the rheological properties of wheat fermented dough
... of dough at the conventional mixing speed and improves the bread quality by the production of a greater oven spring that results in finer crumb grain and a larger loaf ...mechanical dough development ... See full document
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Effect of malt flour addition on the rheological properties of wheat fermented dough
... three wheat flour samples, divided into two groups according to the ash content (up to ...value), rheological investigations (amylograph, maturograph, oven rise recorder), and laboratory baking test were ... See full document
9
Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours
... polysaccharides effect on human health (EFSA, ...tested rheological properties of wheat‑barley combination and evaluated characteristics of proper bread variants – enhancement level ranged ... See full document
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Evaluation of Effect of Polypropylene on the Mechanical Properties of Concrete
... Utilization of randomly distributed fibers in composite material is not new. Since time immemorial, fibers such as straw, horsehair and other plant fibers were used to strengthen brittle materials [ACI 544.1R (1996)]. ... See full document
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Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality
... tural properties of bread are attributed to the presence of arabinoxylans in wheat as water absorption are governed by both protein and arabinoxylan content and their inter- actions ...study, dough ... See full document
9
Effect of Cephalaria syriaca addition on rheological properties of composite flour
... improving effect of fat in WCSF on dough rheo- logical ...as dough stabilizer interacting with the gluten protein in the dough and as crumb softeners when the fat complexes with the ... See full document
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Rheological properties of dough made from grain amaranth cereal composite flours based on wheat and spelt
... nutritional properties that are superior to those of almost all common ...on wheat flour, and virtually no research has been reported on spelt-amaranth composite ...old wheat species whose produc- ... See full document
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Relationship of Dough Rheological and Pasting characteristics with Chapatti Quality of Indian wheat varieties
... give wheat flour dough its desirable viscoelastic properties ( Morita ...al.,1998). Wheat is the leading cereal grain produced, consumed and traded ...thereof, wheat is generally ... See full document
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Effect of Gliadin Addition on Dough Mixing Properties of Wheat Varieties
... Wheat flours were defatted by successive extraction with chloroform according to MacRitchie (1987). Flour (100 g) was defatted using 200 ml of chloroform, the solution was allowed to filter through filter paper at ... See full document
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Wheat flour dough rheological characteristics predicted by NIRSystems 6500
... Rheological Characteristics: The results of farinograph and extensigraph measurements of dough are summarised in Table 1 (harvest 1998 and 1999). According to these characteristics, flours from harvest 1998 ... See full document
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Influence of the storage of wheat flour on the physical properties of gluten
... single wheat cultivars and to separate the groups of cultivars with similar predispositions to ...of wheat flour as a result of the lengthening of its ...as dough yield and bread ...that wheat ... See full document
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Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor
... cant effect on surface rheology (Wilde, 2000). Dough liquor from 2011 fl our produced the least elastic interface; where Е was approximately 10 e 12 mN/m for most of the study, only rising towards 15 mN/m ... See full document
12
Indian Flat Breads: A Review
... and certain additives for quality improvement and shelf life enhancement [11]. Flour nature and water are the most important ingredients that affect the texture, aroma and chewability of flat bread [12]. They are ... See full document
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Nutritional Quality of Biscuit Supplemented with Wheat Bran and Date Palm Fruits (Phoenix dactylifera L )
... 3.6. Sensory Evaluation of Produced Biscuits As shown in Table 4, colour of biscuits had low score as a result of increasing the level of date powder mixture. Above 30% date powder and wheat bran mixture in the ... See full document
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Rheological properties of wheat flour dough : a dissertation presented in partial fulfilment of the requirements for the Master in Food Technology of Massey University
... Results of the large deformation shear stress growth test for optimal mixed Bakers flour doughs prepared with different water absorption levels are illustrated in Figures 4.18a and 4.18b[r] ... See full document
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Rheological properties of wheat flour dough : a dissertation presented in partial fulfilment of the requirements for the Master in Food Technology of Massey University
... Using both weak flour Halo and strong flour Beta large deformation tests Shear Stress Growth Test and Planar Extensional Flow Test showed very consistent results and the presence of an o[r] ... See full document
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EFFECT OF PRESOWING TREATMENT OF TRITICUM SEEDS WITH ASCORBIC ACID AND SUCROSE ON GROWTH, DEVELOPMENTAL AND YIELD CHARACTERS
... The beneficial effect of pretreatment of seeds with ascorbic acid and sucrose is well manifested in the growth and develop- mental characters of wheat.. Grain yield was [r] ... See full document
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Investigation effects of baking processes on folic acid stability in fortified wheat via high performance liquid chromatography
... floic acid content in various Iranian breads. Analysis of folic acid content eas performed by high performance liquid chromatography (HPLC) coupled with ultraviolet (UV) detection after extraction and ... See full document
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Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
... The use of oxidizers in wheat flour has been well known for a long time. Iodate is a strong oxidizing agent acting on the free -SH groups of cysteine in the wheat protein chain. Due to cystine produced this ... See full document
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Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties
... viscoelastic properties of the wheat fl our dough ...in wheat fl our but in minor amount and their addition has also positive nutritional eff ... See full document
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