This work aimed to investigate the effects of composition and internal structure cookie doughs on its printability baking stability using an extrusion-based three-dimensional (3D) printer. Two types fat (butter/shortening) three flour (wheat/rice/tapioca) were used, pre-heating was included in dough preparation step. The mechanical, thermal, structural properties measured. yield stress values b...

wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...

SYNOPSIS Many complex fluids exhibit power-law responses in their relaxation modulus; examples include foods, soft solids, fractal gels and other polydisperse systems. In the present study we investigate the rheological characteristics of such materials beyond the linear regime using a gluten-water gel as a prototypical system. The material functions of gluten dough under finite strains can be ...

Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of th...

Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall quality. Bran is hypothesised to withdraw water from gluten, resulting less optimal viscoelastic dough properties and lower gas retention capacity, turn decreased loaf volume. In this study, wheat samples having different capacities were produced used investigate hypothesis. Gluten-starch mo...

1. Betoret E, Rosell CM. Enrichment of bread with fruits and vegetables: Trends strategies to increase functionality. Cereal Chemistry. 2019;97(1):9-19. doi:10.1002/cche.10204 CrossRef Google Scholar

Abstract Rheological measurements and FTIR spectroscopy were used to characterize different doughs, obtained by commercial monovarietal durum wheat flours (Cappelli Karalis). frequency sweep tests carried out, the Weak Gel model, whose parameters may be related gluten network extension strength, was applied. IR analysis mainly focused on Amide III band, revealing significant variations in netwo...

PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255–264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to...