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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 ...
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 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 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% ...
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 ...