Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size

Effect of the addition of Psyllium fiber on wheat flour dough rheological properties

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

Effect of the addition of extruded wheat flours on dough rheology

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

Flow Behavior of Wheat Flour - Water Dough Using a Capillary Rheometer . I . Effect of Capillary Geometry

Cereal Chem. 70(l):59-63 A capillary extrusion rheometer was employed for detailed investigation coefficient of 2,395 Pa-sec 03 4 . The flow curves, corrected for end effects of the flow behavior of wheat flour-water dough. Dough was extruded and for effect of die diameter on shear rates, were independent of capillary at ambient conditions through capillaries of different lengths and diamdimens...

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...