Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and ...

wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in mo...

High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfatpolyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phasehigh performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 loc...

flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. bread is a major food product in iran. fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. this study investigat...

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...

This work examined the effect of mixing time on three different flour dough systems: bread-flour wheat dough, all-purpose flour wheat dough, and cake flour wheat dough. Both ultrasound and conventional rheology techniques were used to examine the effect of mixing on these dough systems. Fundamental ultrasound results were obtained at 3.5 MHz; velocity and attenuation showed peak values at the o...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during oper...

Genetic and environmental factors that affect the formation of glutenin macropolymer (GMP) particles were investigated by growing Lance 5C 10, Lance 2C12, Warigal 5C10 and Warigal 2C12 lines under widely differing temperature regimes in greenhouse conditions. The GMP characteristics and mixing properties of flour extracted from mature wheat kernels were systematically studied. The amount of GMP...