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...

kefiran, extracted from kefir grains, is a water-soluble, glucogalactan containing almost equal amounts of d-glucose and d-galactose residues. throughout this research, kefiran and xanthan were added at concentrations of 3% (w/w flour basis) to two wheat dough samples to investigate the effects on the rheological and physical properties of french bread. physicochemical properties of wheat and i...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, expla...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

the effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. a complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. the correlation coefficient among the various parameters of applied methods wa...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...

Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. Materials and Me...

Hrušková M., Švec I. (2017): Rheological characteristics of composite flour with linseed fibre – relation to bread quality. Czech J. Food Sci., 35: 424–431. Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fe...

flaxseed is rich in omega-3 essential fatty acids, lignans, dietary fiber and natural antioxidants such as tocopherols. because of its functional effect in preventing disease, flaxseed is used as an ingredient to fortify food formulations. bread is a major food product in iran. fortification of wheat flour with ground flaxseed makes use of the healthy benefits of flaxseed. this study investigat...