Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...

This study presents the action of an exogenous enzyme: protease in different dosages, in the bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on th...

The rising of bread and the quality of the baked loaf depend upon the nature of the dough and especially upon such of its properties as tenacity, ductility, and elasticity. These properties are hard to define theoretically in this complex colloidal system, but they are, as we have found, related to viscosity or to whatever may determine the resistance of dough to stirring and to flowing through...

Approximately 70% of wheat endosperm consists of starch, and variations in the quality and quantity of starch affect the processing characteristics of wheat flour. Amylose content in particular has a major effect on Asian noodle quality, and selection of wheat lines with slightly lower amylose levels is an important goal in Japanese wheat breeding programs. Accurately measuring amylose content ...

Cereal Chem. 86(2):197–203 This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, and end-use quality characteristics of soft white winter wheats grown in Oregon. Absorbance area and area percentage values of protein fractions separated by sizeexclusion HPLC (SE-HPLC) showed significant correlations with quality characteristics...

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...

Mulches bring several benefits to lettuce cultivation.A study on the lettuce ‘Red Rapids’ has been conducted to determine the influence of the different colored plastic mulch on its growth. The experiment consisted of five color treatments as follows; treatment 1- metallic silver (control), treatment 2- red, treatment 3- orange, treatment 4- yellow and treatment 5-green. Results showed that the...

PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255–264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to...