The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between prepared soy, lupin, and yeast proteins. highest viscosity 2.04 Pa·s registered for lupin emulsion, whereas emulsion exhibited narrowest linear viscoelastic region. influence on thermo-me...

We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...

The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors the tested range each factor: a first fermentation time of 15~45 min, second 30~90 freezing temperature −45~−25 °C, min. Sweet produced with these was evaluated by weight, moisture content, crus...

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed improve WWF's poor technological properties and resulting bread quality. We tested effect of a common bakers' strategy WWF performance: adding part water recipe during kneading operation. First, operating conditions were optimized perform gradual addition. The dough sample was second trial make an ...

Fat is of the most important ingredients in bakery products which contributes providing textural properties baking products, particularly biscuits. Three entirely different olein (canola oil), palmitic (PBF) and lauric (PKBF) based fats were applied to hard dough biscuits (HDBs) their structural characteristics evaluated. Results showed that significant differences (p < 0.05) found outcome test...

Abstract Okra ( Abelmoschus esculentus ) has interesting nutritional and technological properties is naturally gluten-free (GF). This study investigated the physicochemical of okra powder obtained by a low-temperature drying process its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) Psyllium fibre (Psy)) was also studied. As importa...