During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior ...

The rested time after kneaded is important to obtain bread with good crumb, good size and excellent presentation. The rheological changes in the doughs were determinated during six rested times (15, 30, 45, 60, 75, 90 min) ...

The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched ...

Rheology studies of baking dough are important to commerce of wheat, the quality of flour and its transformation to bread. Bakers can standardize the phases of baking process, it is necessary to have the knowledge about ...

This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this ...

The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the ...

The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the ...

The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite ...