[PDF] Top 20 Rheological properties of dough and baking quality of products using coloured wheat
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Rheological properties of dough and baking quality of products using coloured wheat
... The dough samples were prepared according to the formulation used in breadmaking without oil and ...the dough was left to rest at 30 ± 1°C for 5 ± 1 min in a sealed ...The dough edges were afterwards ... 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 ...inferior baking quality due to its not containing gluten (Thompson 2001), and thus the addition to leavened products ... See full document
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Effect of barley (Hordeum vulgare L ) flour incorporation on the baking quality of wheat (Triticum aestivum L ) flour
... Baking quality is complex ...Indirect quality assessment is often used; these are made on the basis of a number of physical and chemical tests on flour ...in baking quality assessment ... See full document
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Relationship of Dough Rheological and Pasting characteristics with Chapatti Quality of Indian wheat varieties
... the rheological behaviour of dough during ...%). Dough development time (DDT) is the time required for the curve to reach its maximum ...min). Dough Stability (DS) is the difference in time ... See full document
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Effect of malt flour addition on the rheological properties of wheat fermented dough
... bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to ...value), rheological investigations (amylograph, maturograph, oven rise ... See full document
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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
... the dough between two kneading arms, where the dough is subjected to dual mixing and temperature constrains (Rosell et ...proteins quality by determin- ing their water absorption, stability, ... See full document
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Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties
... in wheat fl ours and doughs, per- haps acting as a kind of stabilizing crosslink in the wheat gluten structure in addition to those provided by disulfi de bonds (Tilley et ...are products of tyro- sine ... See full document
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The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread crumb
... the rheological properties of ...the rheological proper- ties of dough (Tomoskozi et ...the dough development process, while the subse- quent decline in the resistance is taken as a ... See full document
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Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
... bakery products and feeling of humidity, it was also easy to ...The products with an addition of wheat and potato fibre were comparable, whereas the deliciousness and the ease to swallow were ... See full document
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Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines
... analysis using principal components (PCA) resulted in the extraction of four factors that had Eigen values ≥ 1 and together accounted for more than 80% of the variability in the fourteen response variables studied ... See full document
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Relationship of Sodium Carbonate SRC with Some Physicochemical, Rheological and Gelatinization Properties of Flour and its Impact on End Quality of Biscuit
... in baking industries for example some mixing properties of wheat flour such as dough development time, water absorption and mixing tolerance index have been correlated with some SRC tests (Ram ... See full document
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Wheat flour dough rheological characteristics predicted by NIRSystems 6500
... of dough and quality of end products. These rheological characteris- tics change throughout the breadmaking process and are difficult to measure in definitive terms (H RUKOVÁ ...the ... 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
... bakery products such as bread, biscuits and cakes all over the ...the wheat grown is used for the preparation of chapati, an unleavened flat bread, which is prepared from whole wheat ...traditional ... See full document
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Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough
... bakery products. It is also a strong oxidizer improving rheological properties of ...on rheological properties of wheat dough and baked products was studied ... See full document
5
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
... ing quality of soft wheat flours, finds currently an increasing use in many ...HRS wheat and reported low and insignificant correlations with the loaf ...the quality of HRS wheat with ... See full document
6
Investigation effects of baking processes on folic acid stability in fortified wheat via high performance liquid chromatography
... A pH meter Model 827 pH Lab digital pH meter from Metrohm with combined glass electrode was used for monitoring pH adjustment. SPE of folic acid from water samples was carried out using 10 mm height, 1.5 mm i.d., ... See full document
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Sulfur and baking quality of breadmaking wheat
... on wheat and its quality. Breeders successfully selected wheat cultivars with ever firmer and elastic glutens, a process that is still in ...protein quality of the staple food wheat ... See full document
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... confectionery products representing one of the most significant kinds of snack foods throughout the world which are widely consumed by individuals in all age groups ...refined wheat flour of 60 to 75% ... See full document
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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
13
Effect of the Inulin Addition on the Properties of Gluten Free Pasta
... sensory quality of dry spaghetti based on maize and on the dough rheological properties were ...the dough up to an amount of ...overall quality; in particular, the sample with 5% ... See full document
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