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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 ...
Technological quality of dough and breads from commercial algarroba–wheat flour blends
(Springer, 2017-06)
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and ...
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 ...
Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Relationship between wheat flour properties and french bread char- acteristics using principal component analysis
(Research Journal Biotechnology, 2015-04)
The objective was to use Principal Component Analysis as a tool to assess the relationship between physical and rheological characteristics of wheat flour and the quality of french bread. Flours belonging to eight varieties ...
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 ...