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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 ...
Controlled delivery of propionic acid from chitosan films for pastry dough conservation
(Elsevier, 2013-05)
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 ...
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 ...
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 ...
Yeast leavened laminated salty baked goods: Flour and dough properties and their relationship with product technological quality
(Faculty Food Technology Biotechnology, 2015-10)
The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability ...
Production and characterization of sponge-dough bread using scalded rye
(BLACKWELL PUBLISHING, 2008)
In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour ...
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 ...
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 ...