Wheat flour dough is a rheologically complex viscoelastic material, whose unique time-dependent properties depend on the quality of the flour, the available moisture, and the extent to which the dough is mixed. The rheological properties developed in dough during mixing are governed by the rate, amount, and type of deformation applied. As a result, dough mixers have evolved into highly complex ...

farinograph is the most frequently used equipment for empirical rheological measurements of dough. it’suseful to illustrate quality of flour, behavior of dough during mechanical handling and texturalcharacteristics of finished products. the percentage of water absorption and the development time of doughare the most important parameters of farinography for bakery industries during production. h...

Farinograph is the most frequently used equipment for empirical rheological measurements of dough. It’suseful to illustrate quality of flour, behavior of dough during mechanical handling and texturalcharacteristics of finished products. The percentage of water absorption and the development time of doughare the most important parameters of farinography for bakery industries during production. H...

The rheological properties of dough made from a mixture wheat flour and dogwood seeds are investigated. For the production flour, were crushed on disintegrator to size less than 100 nm. objects study control sample without addition cornel seed (sample no. 1) samples with in amount 2,5%; 5,0%, 7,5% instead (samples 2, 3, 4, respectively). test studied using alveograph (Chopin) farinograph (Brabe...

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

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 current paper has presented the study results of rheological and baking properties 4 winter durum wheat varieties in mixtures with common wheat. purpose was to research dough estimate qualities FSBSI “ARC “Donskoy” mixed its pure form. objects were ‘Kristella’, ‘Amazonka’, ‘Eirena’, ‘Yakhont’ grown competitive variety testing laboratory for breeding seed production 2019–2021. In preparation...

The aim of this work was to evaluate the effect addition (0.5 %, 1 % and 1.5 %) vegetable oils (pumpkin, rapeseed sunflower oil) on technological quality (rheological properties dough, bakery indicators experiment) wheat dough subsequently bread. flour type T 650 used as a base also control. In determined dry matter 86.65 %. By determining (crude protein content, falling number, starch ash titr...