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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 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% ...
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), ...
Active film incorporated with sorbic acid on pastry dough conservation
(Food Control, 2018)
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 ...