Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperature...

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...

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 ...

Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging,...

there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

High-molecular-weight glutenin subunits (HMW-GS) composition was analyzed by sodium-dodecyl-sulfatpolyacrilamid-gel electrophoresis (SDS-PAGE), while the quantitative determination of total HMW-GS was obtained by reversed phasehigh performance liquid chromatography (RP-HPLC). Considering HMW-GS composition, the most frequent subunits at Glu-A1 locus were N, at Glu-B1 locus 7+9 and at Glu-D1 loc...

Abstract—The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the qualit...

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such a...

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...