the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

introduction: a mixture of wheat flour, water, salt, yeast and other optional ingredients such as preservatives, enzymes, whey powder, surfactants, sugar, fibres and improvers form bread dough. enrichment of dough and bakery products by dietary fibres such as wheat bran and resistant starch, beta-glucans and inulin has been reported (peressini, & sensidoni, 2009; hager, ryan, schwab, gänzle, o’...

The aim of this study was to evaluate the effect of supplementing wheat flour with 5, 10, and 15% seinat seed proteins on physicochemical, nutritional and sensory properties of bread. Seinat seeds protein concentrate (SSPC) and seinat seeds protein isolates (SSPI) were added to wheat flour (WF) to make bread. Dough characteristics were studied using a Brabender Farinograph and Extensograph. Loa...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...

the aim of this study was to evaluate the capability of the empirical (large scale) and fundamental (small scale) rheological tests to differentiate between wheat flours of different harvest years. in order to provide flours affected by different climatic conditions, harvest years 2004 and 2005 characterized by high temperatures and large amounts of rainfall were chosen. moreover, a control whe...

in the baking industry, use of hydrocolloid technology to improve the operation and to increase the tolerance to paste fermentation conditions, improve quality and increase the shelf life of fresh as well as stored bread, is of large applications. this research was carried out to evaluate the effects of gel of sodium alginate on rheological properties of dough and quality (volume, specific volu...

The objective of this study was to evaluate the effect cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT approved ORG) on analytical rheological quality traits winter wheat its productivity. results after 16 years field experiments were evaluated. Pre-crop for N-fixing crop. Grain yield (6.8 t ha-1 INT, 6.5 did not differ significantly, while ha...

Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and ...