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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 ...
Rheological characterization of refrigerated and frozen non-fermented gluten-free dough: Effect of hydrocolloids and lipid phase
(Academic Press Ltd - Elsevier Science Ltd, 2009-09)
This work intended to study the rheological and textural behavior of gluten-free dough for "empanadas" and pie-crusts production. Traditionally, these products are made with non-fermented wheat-based dough. They are highly ...
Rheological properties of Bread Dough formulated with wheat flour–organic calcium salts–FOS-enriched Inulin systems
(Springer, 2013-09)
The objective of this work was to study the effect of organic calcium salts–fructooligosaccharide (FOS)-enriched inulin systems on dough structure and rheological properties of wheat flour dough. Wheat flour was enriched ...
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 modified celluloses on dough rheology and microstructure
(Elsevier Science, 2010-04)
The effect of different modified celluloses on dough microstructure and rheological characteristics was studied. Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and two different types of hydroxypropylmet ...
Rheological Properties Of Vital Wheat Glutens With Water Or Sodium Chloride
(Elsevier Science BVAmsterdam, 2017)
Rheological and microstructural characterization of wheat dough formulated with high levels of resistant starch
(Springer, 2018-06)
Fiber-enriched breads can contribute to increasing the daily fiber intake. Resistant starches (RS) are a useful resource to increase the amount of non-digestible carbohydrates while preserving as far as possible the ...