Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of Physical Processes (SPP) are used to study interpret the large amplitude oscillatory shear (LAOS) responses doughs. The doughs were prepared semolina, hard, soft wheat flours, a pectin solution was studied as highly viscous reference. FTC method enables extraction user-friendly measures at limiting conditions (??0, ?? ?m...

the effect of four types of shortening including a commercially vegetable oil (as control), palm olein (po), palm stearin (ps), and a blend of the latter two oils with rapeseed oil (bf) on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. all of the obtained dough treatments showed weak liquid viscoelastic behavior. their storage (g ) an...

The quality and physicochemical properties of dough noodles made from blends chayotextle flour wheat semolina were investigated. results showed that the inclusion increased both hardness adhesiveness dough, there was a 10% increase in cohesiveness elasticity when using this particular flour. Regarding extensibility, no significant differences found (p < 0.05) control, while proximal chemical an...

A major problem in industrial processing of highly hydrated wheat doughs is the stability dough over time. Phase separation occurs during storage with a detrimental effect on viscoelastic properties dough. We developed an original production process which water addition and mixing were done two steps. The was added either one step (1S) or steps (2S) compared contents ranging from 55 to 80% (wb)...

Perovskite nanocrystals (PNCs) are emerging luminescent materials for a wide range of technological applications. The broad adaptation PNCs will be greatly improved by addressing their intrinsically low stability and developing processes assembly into 2D 3D structures using facile approaches. Inspired the mechanism natural protection leaves, this paper proposes carnauba wax (CW) as an encapsula...