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 ...
متن کاملEffect 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...
متن کاملUniaxial Compression of a Hard Wheat Flour Dough: Data Analysis Using the Upper Convected Maxwell Model
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 کاملInfluence of Added Enzymes on the Rheological Properties of a Wheat Flour Dough
Cereal Chem. 69(5):542-546 The changes in rheological properties of a wheat flour dough due to the wheat flour dough were clearly influenced both by the type of the addition of enzymes were measured. The dough, made of flour of a-amylase and by mixing protease with the a-amylase. The presence of standard baking quality, was characterized by oscillatory measurements a-amylases caused a decrease ...
متن کاملAssessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound
Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualitie...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1996
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.43.472