HRUŠKOVÁ MARIE, ŠVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to l...

This paper reports on a study concerned with the numerical simulation of dough kneading that arises in the food processing industry. The flows considered are in a complex domain setting. Two dough mixers running at various rotation speeds are studied; one with a single stirrer, the other with two stirrers. Stirrers are fixed on the lid of the vessel and the motion is driven by the rotation of t...

The effectiveness of two lures for trapping the small hive beetle, Aethina tumida, by means of in-hive traps was tested by field trials in apiaries located in Florida, Delaware, and Pennsylvania during 2003-2005. Both lures included a mixture (pollen dough) consisting of bee pollen and commercial pollen substitute formulated with or without glycerol and honey. Before it was used in the traps, t...

Dear Editor: We read with great interest the article by Namratha and Shetty entitled “A Technique to Evaluate Custom Tray Border Extensions Before Peripheral Molding.” Articles related to evaluation of denture border extensions are numerous, but there is marked paucity of literature regarding evaluation of border extensions of custom trays before border molding. The authors have introduced a co...

The aim of this work was to evaluate the influence Chlorella vulgaris ( C. ) additions on printability cereal-based doughs. Increasing levels incorporation (2–30 % w/w) were tested and a limit (30 %) for printing reached. Evaluation conducted based rheology texture properties doughs shape fidelity 3D printed combination assessment led development maps, where grouped into different (1–3), provid...

Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperature...

INTRODUCTION The workers in the dough processing industry are a population exposed to psychosocial risk factors due to the conditions in the workplace; therefore, they are likely to suffer from one of the consequences of chronic stress to which a worker is exposed daily: burnout syndrome. OBJETIVE The aim of this study was to analyze the relationship between psychosocial factors and the burno...

The carbohydrate contents of sweet sorghum (Sorghum bicolor L. Moench) is an important industrial factor for crystal sugar or bioethanol production. In this study the relationship between growth analysis and carbohydrate contents were studied to recognize the best growth stages for sweet sorghum harvesting. Five sweet sorghum cultivars and four sweet sorghum lines were evaluated for leaf area i...

The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and re...

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also improve their quality, especially concerning the lysine content, limiting amino acid wheat flour. As an alternative enrichment, isolates become viable because they provide content and quality. However, that addition flour greatly affects its rheological properties. Thus, objective th...