The present study was undertaken for the characterization of wheat flour on basis protein content and dough quality to evaluate rheological changes after fermentation with a-amylase, protease, sodium acid pyrophosphate (SAPP) yeast. In this experiment, three types (hard, soft mixed) were used resulted gluten percentage 1575, 10.14 5.78, respectively. Four samples made. During dough, temperature...

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...

Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

Wax deposition phenomenon changes the rheological behavior of waxy crude oil completely. In the current work, the rheological time-dependent and time-independent behaviors of waxy crude oil samples are studied and flow curve and compliance function are measured for the oil samples with various wax contents at different temperatures. A decrease in temperature and an increase in wax content lead ...

in the baking industry, use of hydrocolloid technology to improve the operation and to increase the tolerance to paste fermentation conditions, improve quality and increase the shelf life of fresh as well as stored bread, is of large applications. this research was carried out to evaluate the effects of gel of sodium alginate on rheological properties of dough and quality (volume, specific volu...

Cereal Chem. 70(2): 179-183 Sorghum grains varying in grain hardness or endosperm texture (soft dispersion in hot water. Parboiled grain with soft endosperm texture and intermediate) and starch composition (nonwaxy and waxy) were contained less dispersible and soluble starch than parboiled grain with parboiled. Whole grain (one volume) and water (three volumes) were intermediate endosperm textu...