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Rheological and Microstructural Study of Wheat Doughs Partially Replaced with Mesquite Flour (Prosopis alba) and Added with Transglutaminase
(Springer, 2017-05)
The incorporation of different flours into wheat bread may pursue different objectives, such as increasing the nutritional quality of the products or the recovery of flour with little use in the industry. The “mesquite ...
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
(Association of Food Scientists and Technologists of India, 2017-05)
The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the ...
The effect of arabinoxylan and wheat bran incorporation on dough rheology and thermal processing of rotary-moulded biscuits
(2021)
Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water ...
Design and construction of low shear laminar transport system for the production of nixtamal corn dough
(Universidad Nacional de Colombia Sede Medellín, 2014-06-24)
The tortilla is obtained by the traditional process of nixtamalization. This process has two disadvantages: production of liquid waste and it is in batches. Extrusion has resolved the problem of liquid waste, however, ...
Effect of organic calcium salts–inulin systems on hydration and thermal properties of wheat flour
(Elsevier Science, 2013-01)
The aim of this work was to study the effect of calcium acid salts–inulin systems on hydration and thermal properties of wheat flour dough. Wheat flour was enriched with calcium lactate (CaLa2) or calcium citrate (Ca3Ci2) ...