The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheet...

X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 μm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two...

Rice (Oryza sativa L.) is a primary global food cereal. However, when compared to wheat, rice has poor food processing qualities. Dough that is made from rice flour has low viscoelasticity because rice seed lacks storage proteins that are comparable to gluten protein from wheat. Thus, current research efforts aim to improve rice flour processing qualities through the transgenic expression of vi...

OBJECTIVES To explore relations between two estimates of exposure to inhalable flour dust, and the incidence rates (IRs) of asthma and rhinitis in bakers. METHODS This was a retrospective cohort study among 2923 bakers. A posted questionnaire registered the disease and work history. For every year, each baker was assigned an estimate of the exposure concentration to inhalable flour dust deriv...

1. Amjid M.R., Shehzad A., Hussain S., Shabbir M.A., and Khan 2013. A comprehensive review on wheat flour dough rheology. Pak. J. Food Sci., 23, 2, 105-123. Google Scholar

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney bean...

The quality and health-promoting properties of enriched bread depend not only on the composition additive but also baking technology. In this study, preparation (rice flour, maltodextrin, red potato pulp) was used in amount 5% flour recipe at various stages production, i.e., during sourdough fermentation or dough kneading. aim study to analyze effect adding containing pulp content polyphenols a...

Physicochemical, morphological, rheological characteristics and finite element modelling of wheat flour, rice starch gluten were studied in this work. The physicochemical analysis flour exhibited almost similar to without present. Rice contained higher value carbohydrate fibres compared starch. Likewise, interacted strongly with water oil due absorption, solubility absorption indices SEM images...

The increasing interest in unrefined flour-based products demands innovative strategies to improve dough properties and bread quality. This study investigated the effect of an empirical practice used by bakers – gradual flour addition during kneading on wholewheat After optimizing operating conditions perform kneading, a full factorial design tested optimized samples as function total water con...

BACKGROUND AND AIMS Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, ...