Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread
نویسندگان
چکیده
منابع مشابه
effect of microbial biopolymers on extensographic properties of wheat dough and shelf life of raised bread
kefiran is an exogenous microbial metabolite produced mainly by bacteria and fungi during growth. the present study investigated the effects of the addition of 3% kefiran and 3% xanthan on the extensographic characteristics of wheat dough and the shelf life of raised bread. kefir grain was cultivated in a shaking incubator and kefiran extraction was carried using a centrifugal refrigerator. the...
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Two fractions (50-K and permeate) from a proteolytic hydrolysate (degree of hydrolysis, DH=3.8 %) of wheat gluten were separated using ultrafiltration (UF) membrane with molecular mass cut-off of 50 kDa. The effects of the wheat gluten hydrolysate (WGH) and its UF fractions on the mixing behaviour and viscoelastic properties of wheat dough were presented. The WGH and its UF fractions modified t...
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Chemical analysis Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Ins&on Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-wate...
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2018
ISSN: 1438-2377,1438-2385
DOI: 10.1007/s00217-018-3033-4