Physicochemical, morphological, rheological characteristics and finite element modelling of wheat flour, rice starch gluten were studied in this work. The physicochemical analysis flour exhibited almost similar to without present. Rice contained higher value carbohydrate fibres compared starch. Likewise, interacted strongly with water oil due absorption, solubility absorption indices SEM images...

This work deals with the electromagnetic characterization of Carasau bread doughs, in microwave range region. The microstructure, texture, product quality and dielectric properties were investigated, jointly a thorough thermogravimetric analysis. goal is to link physical process variables. variation during dough leavening studied. raw materials (water, yeast, salt semolina) measured from 500 MH...

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite different concentrations, added into flour at a 4% level, which had significant impact free sulphhydryl, disulphide bonds, ratio two indices. There was no relevance ...

People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss softness the crumbs. The inclusion frozen doughs for can provide feasible solution to increase product supply technological sensory quality, providing fresh uniform character...

All over the world, healthy foods, functional diet foods and many similar terms are on agenda. Consumers offered different types of for a diet. To this end, studies to improve properties bread have gained momentum. One ways is use flours with more than wheat flour. However, effects added rheology dough also different. The aim study determine (buckwheat (10-30%), carob (3, 6, 9, 12), chickpea (1...

T7ze behavior of a hard wheat flour dough has been measured in lubricated uniCLrial compression experiments at compressional rates (crosshead speeds) of 0.2, 2 and 20 em/min. T7ze appropriate differential equation, derived for an upper convected MCLnvell model, while taking into account the changing strain rate during the compression at constant crosshead speed, was solved numerically. With a s...

Tef flour has been considered a good alternative raw material to improve the quality of gluten-free bread due its attractive nutritional profile. The influence tef variety (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) incorporation level (100, 75 50%) on rheological thermal properties maize starch-based doughs, their impact characteristics was investigated. addition brought about structuring effect doughs...