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Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough
(Elsevier Science, 2021-10)
The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g ...
Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking
(Taylor & Francis, 2011-05)
The effect of mixing time on two Argentinean commercial flours (FI and FII) was studied. Both flours showed a similar electrophoresis profile but different content of free sulfhydryls. Rheology of dough obtained from flours ...
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 ...
CAMBIOS REOLÓGICOS EN UNA MASA PANARIA DURANTE EL TIEMPO DE REPOSO
(VIDSUPRA Vol.1 Núm.2, p., 2006-01-15)
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) ...
Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough
(Amer Assoc Cereal Chemists, 2009-07)
The effect of hydrocolloids addition (0-25-1.5 g/100g flour) on water absorption of flour and their influence on dough rheology were analyzed. The influence of guar gum (GG), xanthan gum (XG), high methoxyl pectin (P), ...