Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
نویسندگان
چکیده
منابع مشابه
Optimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...
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T7ze behavior of a hard wheat flour dough has been measured in lubricated uniCLrial compression experiments at compressional rates (crosshead speeds) of 0.2, 2 and 20 em/min. T7ze appropriate differential equation, derived for an upper convected MCLnvell model, while taking into account the changing strain rate during the compression at constant crosshead speed, was solved numerically. With a s...
متن کاملEffect of Salt on Gas Production in Bread Dough
Salt is an essential ingredient to life and good health and is used in a variety of processed food. It not only confers its own specific flavour on products, it is also used to enhance and modify the flavour of other ingredients. It contributes to taste and it controls fermentation, a key part of the bread making process. This paper presents some aspect concerning the effect of salt on gas prod...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2013
ISSN: 1212-1800,1805-9317
DOI: 10.17221/216/2012-cjfs