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Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems
(John Wiley & Sons Ltd, 2016-05)
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 ...
Rheological properties of Bread Dough formulated with wheat flour–organic calcium salts–FOS-enriched Inulin systems
(Springer, 2013-09)
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 ...
Rheological Properties Of Vital Wheat Glutens With Water Or Sodium Chloride
(Elsevier Science BVAmsterdam, 2017)
Effect of different fibers on dough properties and biscuit quality
(John Wiley & Sons Ltd, 2016-08)
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 ...
Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
(Springer, 2017-05)
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 ...
Techno-functional properties of wheat flour-resistant starch mixtures applied to breadmaking
(Wiley Blackwell Publishing, Inc, 2017-02)
Resistant starch can be used to reduce the availability of carbohydrates in baked products. In this study, the effect of type 4 resistant wheat starch (RS4) on wheat flour dough and breads was evaluated. Wheat flour was ...
Bacterial nanocellulose as a potential additive for wheat bread
(Elsevier, 2017-06)
Bacterial nanocellulose (BNC) is an emerging nanomaterial with a morphologic structure of a 3-D network and unique properties produced by several species of bacteria. The objective of the present work was to evaluate whether ...
A Study of Fundamental and Empirical Rheology Properties of Pan Bread Dough
(Springer, 2014-10)
The effect of maize resistant starch (MRS) and transglutaminase (TG) on rheological and thermal properties of pan bread dough was studied. The MRS was added as an alternative to increase the fiber ingestion while TG supplies ...
Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product
(Association of Food Scientists and Technologists of India, 2017-08)
The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), ...
Structural Modifications Of Gluten Proteins In Strong And Weak Wheat Dough During Mixing
(AACC INTERNATIONALST PAUL, 2015)