the motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. this article reviews them in detail and attempts to provide new insight into the use of dough rheological models.

In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...

PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255–264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to...

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...

Wheat is known as a staple crop around the world. Roshan wheat cultivar is an elite variety with high cultivation in Iran, on which radiation has been done in order to access higher qualitative feature. After data collection of the tests Farinograph and Extensograph were implemented using physical and chemical features of wild type wheat and mutant line. The results suggest that line mutant in ...

Biscuits are convenient food products, becoming very popular among both rural and urban populations of worldwide. Some of the reasons for such wide popularity are low cost among other processed foods, varied taste, easy availability and longer shelf life. This paper presents a review regarding several aspects of the quality and impact of biscuits making until biscuits packaging, mainly from foo...

Marama bean is an indigenous southern African oilseed legume with an unusual protein composition. Hence, its rheological properties were studied. Marama protein formed a highly viscous and extensible dough when compared to soya and gluten. With a dough of 38% moisture, marama protein extensibility was very high (304% of its original length), twice that of gluten and soya, and this increased con...

The protein content and its type are principal factors affecting wheat (Triticum aestivum) end product quality. Among the wheat proteins, glutenin proteins, especially, high molecular weight glutenin subunits (HMW-GS) are major determinants of processing quality. Wheat and its primary gene pool have limited variation in terms of HMW-GS alleles. Wild relatives of wheat are an important source of...

A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours. Another set of 18 samples was used to validate the models. The prediction models were developed...

The main objective of this study was to understand the physical law characterizing dough during kneading. Throughout the process, dough is subjected to extensional deformation resulting from the mechanical component and the development of holes in the matrix. For that, we developed a very low frequency acoustic device (< 100 Hz) to follow the mechanical evolution of the dough through an in-line...