Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for b...

Genetic and environmental factors that affect the formation of glutenin macropolymer (GMP) particles were investigated by growing Lance 5C 10, Lance 2C12, Warigal 5C10 and Warigal 2C12 lines under widely differing temperature regimes in greenhouse conditions. The GMP characteristics and mixing properties of flour extracted from mature wheat kernels were systematically studied. The amount of GMP...

in this research roasted and sonicated rice bran were added at different levels (0, 5, 10, and 15% w/w) to wheat flour for the production of semi-voluminous bread. dough's rheological properties as well as textural and sensory characteristics of bread were investigated. the results showed that water absorption (%), development time (min) and the degree of dough softening (fu) were increased but...

The transfer of agronomically useful genes from wild wheat species into cultivated wheat is one of the most effective approaches to improvement of wheat varieties. To evaluate the transfer of genes from Dasypyrum villosum into Triticum aestivum, wheat quality and disease resistance was evaluated in two new translocation lines, T1DL•1V#3S and T1DS•1V#3L. We examined the levels of stripe rust res...

The effects of adding wheat and oat bran, at different levels and milled to varying particle size ranges, to dough formulations were investigated, with respect to aeration and dough development during mixing, expansion during proving and fi nal baked loaf characteristics. Addition of bran reduced the density of the dough at the end of mixing, largely because of the increased water absorption, w...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

The aim of this research was to study the effect of fortified pan bread with Lupine flour (5, 10 and 15 %) on the chemical, rheological and nutritional properties. Lupine flour showed higher levels of crude protein, ash, crude fat and fiber than the wheat flour. Conversely, wheat flour showed higher contents in carbohydrates. Rheological studies of dough showed clear differences between wheat f...

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...

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 ...

Fourier transform horizontal attenuated total reflectance (FT-HATR) was used to examine changes in the secondary structure of gluten proteins in a flour-water dough system during mixing. Midinfrared spectra of mixed dough revealed changes in four bands in the amide III region associated with secondary structure in proteins: 1317 (alpha-helix), 1285 (beta-turn), 1265 (random coil), and 1242 cm (...