The objective of this work was to study the effect pistachio by-product flour (PBF) addition wheat on rheological properties dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic farinographic assays, gluten, moisture content (H), dough pH were studied. In addition, texture profile analysis, dynamic rheology relaxation performed. water absorption, develo...

The increasing interest in unrefined flour-based products demands innovative strategies to improve dough properties and bread quality. This study investigated the effect of an empirical practice used by bakers – gradual flour addition during kneading on wholewheat After optimizing operating conditions perform kneading, a full factorial design tested optimized samples as function total water con...

Complex rotational flows of non-Newtonian fluids are simulated through finite element methods. The predictions have direct relevance to dough kneading, associated with the food industry. The context is taken as two-dimensional and one of stirring material within a cylindrical vessel. Three stirrer shapes are considered, placed in eccentric location with respect to the cylinder centre. The motio...

Cereal Chem. 72(3):308-311 A neural network was designed to predict the rheological properties accurately predicted the Theological properties (>94%) based on the mixer of dough from the torque developed during mixing. Dough rheological torque curve. The ability to measure the rheology of every batch of dough properties were determined using traditional equipment such as farinoenables online pr...