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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 ...
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), ...
Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds
(Elsevier, 2019-07)
The objective of this work was to analyze wheat dough combined with amaranth flour to predict dough behavior during breadmaking. Blends with wheat and amaranth flours from germinated (GA) and non-germinated (A) seeds at ...
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
(Academic Press Ltd - Elsevier Science Ltd, 2009-09)
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly ...
Effect of heat-treated wheat germ on dough properties and crackers quality
(Wiley Blackwell Publishing, Inc, 2021-04-18)
This study aims to analyse the influence of heat-treated wheat germ on dough properties and cracker quality. Different substitution levels of wheat flour were evaluated (0%, 10%, 20% and 30%). Dough rheological properties ...
Effect of modified celluloses on dough rheology and microstructure
(Elsevier Science, 2010-04)
The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmet ...
Rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch
(Springer, 2018-06)
Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the ...
Effect of freezing and frozen storage on mesquite-wheat dough for panettone-like breads
(Springer, 2019-05)
The aim of this work was to study the viability of freezing preservation of composite wheat - mesquite dough of panettone-like bread. Three levels of replacement of wheat by mesquite flour were assayed: 15, 25 and 35% ...
Optimization of rheological properties of gluten-free pasta dough using mixture design
(Academic Press Ltd - Elsevier Science Ltd, 2013-05)
The rising demand of gluten-free products for celiac people has led to important technological research on the replacement of the gluten matrix in the production of high quality gluten-free foods. The objective of this ...