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Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
(Association of Food Scientists and Technologists of India, 2021-04)
The aims of this work were to assess the influence of the physicochemical composition of whole flour from soft and hard wheat genotypes on cookie and bread properties, as well as the ability of the prediction tests to ...
Influence of different carob fruit flours (Ceratonia siliqua L.) on wheat dough performance and bread quality
(Springer, 2015-07)
The objective of this work was to study the influence of carob flours from seed germ (G) and from fruit pulp (P) fractions (from 10 to 30 % w/w) on hydration (moisture, water activity, and relaxation time) and rheological ...
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 ...
Effect of hydrocolloids on structural and functional properties of wheat/potato (50/50) flour dough
(Elsevier, 2020-04)
Physicochemical analyses were performed to study the effect of hydrocolloids on wheat/potato (50/50) flour doughs. Pectin, hydroxypropilmethylcellulose, Arabic gum and konjac glucomannan were tested at 1.5 g/100 g (flour ...
Flour and starch characteristics of soft wheat cultivars and their effect on cookie quality
(Springer, 2019-10)
Studies on Argentinian soft wheat cultivars are scarce, although the flours obtained from these wheats are the most suitable for cookie making. This work studies the behavior of the flours obtained from 44 adapted soft ...
Development of lasagna pasta with partial replacement of wheat flour by cassava flour and addition of eggplant
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta
(Sage Publications Ltd, 2014-04)
The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the ...
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 ...
Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
(Elsevier Science, 2016-01)
Leguminous flours provide both nutritional and functional benefits when they are incorporated in a bread formula. Mesquite tree, (genus Prosopis) is widespread in semiarid regions of America and its fruit contains a high ...