Now showing items 1-10 of 323
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation
The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extract ...
Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2008)
The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen ...
Controlled delivery of propionic acid from chitosan films for pastry dough conservation
A study was undertaken to evaluate the feasibility of using chitosan active films designed to control the release of an antimicrobial agent. In this context, the efficacy of propionic acid as both a medium for chitosan ...
Effect of formulation on the quality of frozen bread dough
(Instituto de Tecnologia do Paraná - Tecpar, 2003)
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) ...
Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures
(ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 2011)
Thermodynamic properties of bread dough (fusion enthalpy, apparent specific heat, initial freezing point and unfreezable water) were measured at temperatures from -40 degrees C to 35 degrees C using differential scanning ...
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation
(Academic Press Ltd - Elsevier Science Ltd, 2008-12)
The effect of sucrose on the fermentation balance of Lactobacillus reuteri CRL 1100 and the invertase activity of this strain in wheat dough and culture medium (MRSs) was evaluated. The enzyme activity was dependent on the ...
Rheological properties of Bread Dough formulated with wheat flour–organic calcium salts–FOS-enriched Inulin systems
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 ...