The wheat flour baguette bread is one of the most important foods throughout world. Therefore, improving quality this type white has always been interest. In study, effect xylanase and pentosanase enzymes on rheological properties dough characteristics was investigated. Adding and/or had led to improve dough. Using 0.2 gr in 100 g significantly strengthened gluten network Also, treatment lowest...

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...

This paper is concerned with the parallel computation of incompressible viscoelastic rotating flows. Such flows arise in many industrial settings being particularly important in the food industries, for materials such as dough. Here, the material is driven by one or two stirrers, rotating about the centre of a cylindrical vessel, fixed to a lid. The stirrers may be positioned in eccentric arran...

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, expla...

The rheological properties of wheat dough directly influence the texture and appearance of bakery products, and the effect of wheat proteins on flour dough properties is a question attracting considerable interest. We present results that complement this ongoing theoretical scrutiny by empirically relating intrinsic grain properties to end-use flour characteristics. More specifically, we presen...

Environ. Entomol. 23(6): 1534-1543 (1994) ABSTRACT The nitidulid species, Carpophilus mutilatus Erichson, C. hemipterus (L.), C. freemani Dobson, and C. obsoletus Erichson, responded to their aggregation pheromones during a 17-mo study in a California date garden. The pheromones were dramatically synergized by volatiles from fermenting whole-wheat bread dough; pheromones alone attracted only 1....

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

The present study investigated six varieties of locally grown wheat (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 and Inqlab) procured from Punjab Seed Corporation, Lahore, Pakistan for their proximate contents. On the basis of protein content and ready availability, Faisalabad-08 (FD-08) was selected to be used for the assessment of comparative efficiency of various methods used for glut...

A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening...

the motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. this article reviews them in detail and attempts to provide new insight into the use of dough rheological models.