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...

Cereal Chem. ~()(5):51 ~523 Wlwat (hilil'/ilil (/('slil'llll/ I .. ) genotypes with short mixing times usually have low lllixing toiel'ance values. which make them more ,ensitive to overmixing in commercial bread production. In thi, ,tudy. we evaluated the genotypic and environmental elTects on agronol11ic performance and end-u.se quality of 27 experimental genotypes (hereaner reJ'crred to a, I...

Enzymes are useful to modify wheat proteins to preserve the gas better and to correct the rheological properties of the dough of weak flour and bread. Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) leading to the strengthening, stability and constancy of the dough as well as the improvement of the volume, texture and storage time o...

The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat-taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough stability time, time to break down, mixing tolerance index, and farinographic quality number were ...

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

barbari is a traditional flat leavened iranian bread and one of the most popular breads consumed in iran and some other countries in the middle east. barbari stales very fast and its shelf life is very short. therefore, addition of bread improvers and anti-staling agents, such as hydrocolloids, is a suitable method for extending the shelf life of the bread. in the present study, the effect of v...

This research aimed to investigate effects of dough improvers (trehalose; TR, sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough imp...

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...

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, ...

Hrušková M., Švec I. (2017): Rheological characteristics of composite flour with linseed fibre – relation to bread quality. Czech J. Food Sci., 35: 424–431. Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fe...