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Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
(Springer Verlag, 2019)
The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were ...
Dough rheology of wheat recombinant lines in relation to allelic variants of Glu-1 and Glu-3 loci
(Akadémiai KiadóSpringerhttps://link.springer.com/article/10.1556/CRC.39.2011.3.8https://akjournals.com/view/journals/0806/39/3/article-p386.xml, 2021)
Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours
(Taylor & Francis, 2016-02)
Rheological behavior and microstructural characteristics of composite dough with wheat and mesquite flours (from Prosopis alba) were analyzed by response surface methodology. A central composite design was applied varying ...
How leaf rust disease and its control with fungicides affect dough properties, gluten quality and loaf volume under different N rates in wheat
(Academic Press Ltd - Elsevier Science Ltd, 2018-03)
The unique viscoelastic properties of gluten make bread wheat (Triticum aestivum L.) a staple food. The specific balance between gluten fractions, together with grain protein content (GPC), defines nutritional and end-use ...
New thermal and rheological approaches of chickpea–wheat dough for breadmaking
(Springer, 2021-05)
Chickpea (Cicer arietinum L.) is a legume of Fabaceae family whose grains are rich in proteins, total dietary fiber, unsaturated lipids, minerals and bioactive compounds with antioxidant activity. Therefore, chickpea flour ...
Propriedades viscoelásticas de massa de farinha de arroz e do concentrado proteico de orizeninaViscoelastic properties of dough rice protein and oryzenin concentrate
(Universidade Federal de ViçosaBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosMestrado em Ciência e Tecnologia de AlimentosUFV, 2015)
A new apparatus for the evaluation of rheological properties of wheat gluten
(Akademiai KiadoBudapestHungria, 2000)