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 ...

The objective of this study was to determine how harvest maturity of whole-crop cereals commonly used in swath grazing systems in western Canada affects yield, chemical composition, and in situ digestibility. We hypothesized that the increase in yield with advancing maturity would not offset the decline in digestibility and, thus, the yield of effectively degradable DM (EDDM) would decline with...

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

Cereal Chem. ~()(5):51 ~523 Wlwat (hilil'/ilil (/('slil'llll/ I .. ) genotypes with short mixing times usually have low lllixing toiel'ance values. which make them more ,ensitive to overmixing in commercial bread production. In thi, ,tudy. we evaluated the genotypic and environmental elTects on agronol11ic performance and end-u.se quality of 27 experimental genotypes (hereaner reJ'crred to a, I...

DVOŘÁKOVÁ, P., KUČEROVÁ, J., KRÁČMAR, S.: Eff ect of sweet yeast bread formula on evaluating rapid mix test. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 39–46 The aim of this work was to detect how diff erent sweet yeast bread formulas infl uence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefi t and use in ...

The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiberenriched foods such as fiber-enriched baked goods. A distinction is established between insoluble DF and soluble DF. Insoluble and soluble forms of DF have different compositions resulting in different of nutritional, physiological and technological properties. In this work, the effect of ins...