Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

DVOŘÁKOVÁ, P., KUČEROVÁ, J., KRÁČMAR, S.: Eff ect of sweet yeast bread formula on evaluating rapid mix test. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 39–46 The aim of this work was to detect how diff erent sweet yeast bread formulas infl uence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefi t and use in ...

The field experiment was conducted at the Farm of College Agricultural Engineering and Technology, Godhra, Gujarat during year 2018-19 2019-20 to simulate phenology yield rabi maize (Zea mays L.) in sandy loam soil central Gujarat. design split plot with 36 treatment combinations 3 replications including three irrigation regimes (1.0IW/CPE, 0.8IW/CPE 0.6IW/CPE), four mulch conditions (control, ...

Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

Zinc (Zn) is an essential needed for the growth and development of plants, however, Zn continuously increasing in our soils which decreasing crop production. Further, crops grown on Zn-deficient also contains a low amount major reason deficiency humans. So, it mandatory to supply fulfil needs with corresponding increase grain Zn. Therefore, present study was performed determine impact different...

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during oper...

under condition of limited water supply, determination of minimum water requisite to keep potential yield should be considered as an important target. with this respect, a field experiment was conducted at research farm of university college of agriculture and natural resources, university of tehran, in 2012-2013, karaj, iran. the experiment was conducted in a split plot, based on randomized co...