the importance of dietary fiber in normal and therapeutic diets has been acknowledged by numerous authors in recent years. dietary fiber has different physiological effects on human health. the recommended daily intake of dietary fiber is about 30 g, but less than this is often consumed. wheat bran is an excellent source of dietary fiber and is used to fortify foods. the nutritional benefits of...

A major problem in industrial processing of highly hydrated wheat doughs is the stability dough over time. Phase separation occurs during storage with a detrimental effect on viscoelastic properties dough. We developed an original production process which water addition and mixing were done two steps. The was added either one step (1S) or steps (2S) compared contents ranging from 55 to 80% (wb)...

Rheology of the solid and melted cheese depends upon their functional properties. Farinograph is used for quality determination of wheat flour dough. Determination of the rheological properties of dough and dough like food materials from Farinograph is easy while study of cheese characteristics is very difficult and complicated. The present study is therefore designed for the possibility of qua...

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 ...

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such a...

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting quinoa (QF) at different addition levels and particle sizes (PS). Experimental variation prediction ?-amylase activity, rheological properties, bread characteristics were estimated using mathematical models. decrease in falling number index, water absorption, speed protein weakening, ga...