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...

Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition a...

Environ Entomol 23(6): 1534-1543 (1994) ABSTRACT The nitidulid species, Carpophilus mutilatus Erichson, C hemipterus (L ), C freemani Dobsan, and C obsoletus Erichson, responded to their aggregation pheromones during a 17-mo study in a California date garden The pheromones were dramatically synergized by volatiles from fermenting whole-wheat bread dough; pheromones alone attracted only 1 0-29% ...

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to estab...

Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...

The architecture of baked breads made of fresh dough and frozen dough was depicted by magnetic resonance imaging (MRI). Pieces of bread (16 mm cubic cakes) were soaked in organic solvents containing various concentrations of heavy metals (Cu, Co and Fe) and images of the grain structure of the breads were obtained. Of the organic solvents tested, acetone was preferable because of its single pea...

X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 μm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two...

Kuktaite, R. 2004. Protein Quality in Wheat: Changes in Protein Polymer Composition During Grain Development and Dough Processing. Doctoral dissertation. ISSN 1401-6249, ISBN 91-576-6778-0 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different en...