Cereal Chem. 69(5):542-546 The changes in rheological properties of a wheat flour dough due to the wheat flour dough were clearly influenced both by the type of the addition of enzymes were measured. The dough, made of flour of a-amylase and by mixing protease with the a-amylase. The presence of standard baking quality, was characterized by oscillatory measurements a-amylases caused a decrease ...

Wheat-flour crackers represent a staple snack option, although they lack nutritional value. Agricultural by-products such as olive and grape seeds, cereals barley legumes lupine chickpea are rich in bioactive compounds; therefore, flours obtained from those could better option for bakery products fortification. The purpose of the present study was investigation total phenolic content antioxidan...

Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, expectations for ingredients have changed over past few years, and reformulations taken place provide “clean label” options. However, effects mechanisms blended conditioners suitable products not been systematically summarized. In this...

Inclusion of pulses flour in bread formulation has important nutritional effects but its successful implementation is challenging and requires a good understanding the effect functionality, granulometry substitution level on quality. Accordingly, this work studied red lentil dimensional fractions (coarse, medium, fine, extra-fine), considering compositional, morphological, functional, thermal p...

protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the dough...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...