The objectives of this study was to investigate the influences of increasing levels of transglutaminase (TG) on dough rheological properties and the characteristics of white salted noodles regarding two Korean wheat cultivars, cvs. Keumkang and Younbaek, and commercial wheat flour for noodle making (Com), and to evaluate quality of white salted noodles from 13 Korean wheat flours with the 0.4% ...

The sulfhydryl oxidase (SHOxase; EC. 1.8.3.2) which catalyzes the oxidation of sulfhydryl groups to disulfides was purified from Aspergillus niger using a combination of chromatographies. The influence of SHOxase on starch properties was tested by rheometer, farinographand scanning electron microscopy (SEM). Moreover, the gelatinization and retrogradation were studied by differential scanning c...

Unfavorable ecological and food security situation in the world causes frequent spread of diseases gastrointestinal tract. In particular, number cases irritable bowel syndrome is increasing, especially among young working population. Diet therapy, which includes increasing amount dietary fiber combination with phospholipids, effective for prevention these diseases. A perspective raw material a ...

We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...

Abstract Orange-fleshed sweet potato (OFSP) and pumpkin fruit are underutilized crops with great potential for the production of high-quality bread health-enhancing properties. However, incorporation nonconventional flour in formula may influence dough quality This study investigated effect partial substitution wheat OFSP (10–50%) (10–40%), baking temperature (150–200 °C) time (15–25 min) on pr...

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 composite dough used to prepare bread. The doughs were subjected rheological analysis using mixolab, consistograph alveograph. Bread physical properties measured sensory qualities evalu...

This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition of 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% sorghum flour, and 30% potato starch. Nevertheless, a flat top and tendency toward a hole in the crumb remained. Sourdough fermentation of the total sorghum flour eliminated these problems. Size-exclu...

BACKGROUND Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. METHODOLOGY/PRINCIPAL FINDINGS Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and ...

In order to investigate the toxicity of rutin-rich dough from the Tartary buckwheat variety 'Manten-Kirari,' acute and subacute toxicity studies (10,000 and 5,000 mg/kg flour, respectively) were performed using rats. In the acute toxicity study, no toxic symptoms were observed and no rats died during the test. Body weight in the 'Manten-Kirari'-treated group was not significantly different when...