In extrusion printing, the printability of food materials depends on rheology under shearing when extruded, and at rest, post-deposition. Piloting microstructure to provide rheological properties compatible with 3D printing is a major challenge. Microstructure, rheology, wheat-flour based varying concentrations flour, sugar, oil, water were studied. Materials obtained by heating doughs moisture...

The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...

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...

Part of the role which arabinoxylan (AX) plays in bread making relates to its impact on bulk rheology dough. However, actual mechanisms by it influences dough are still not well understood. An evident research approach is use endo-?-1,4-xylanases (XYLs) hydrolyze AX and hence increase their solubility. Here, population (i) wheat (ii) mixed cereal doughs made from blends flour (WF) rye (RF) was ...

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during oper...

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects OP inclusion wheat flour (0.01% 0.02% on weight basis) dough rheology breadmaking performance, bread features were investigated. Farinograph, uniaxial extension shear rheometry (oscillatory creep-recovery) applied. Doughs contai...

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...

Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance gluten-free flour are still unexplored. Based hypothesis, sonicated rice (2–20 min) was used replace 30% native control formulation bread. Breadmaking characterized by doughs' pasting, therma...

The effect of the dosing vehicle (e.g., dough) on the ability of an in vitro gastrointestinal (IVG) method to predict relative bioavailable Pb associated with soil ingestion was evaluated. Bioaccessible Pb determined by the IVG method was compared with relative bioavailable Pb measured from dosing trials using juvenile swine for 18 contaminated soils ranging from 1270 to 14200 mg Pb kg(-1). Bio...