Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00725-5
Abstract: Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers.… read more here.
Keywords: dough; quality; wheat flour; rheology ... See more keywords
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.04.160
Abstract: The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough. The mixing property of dough was measured by… read more here.
Keywords: dough; wheat; xylanase; rheological properties ... See more keywords
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126972
Abstract: Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical… read more here.
Keywords: dough; wheat flour; wheat; concentration ... See more keywords
Microwave vacuum-dried durian flour and its application in biscuits
Sign Up to like & getrecommendations! Published in 2021 at "Heliyon"
DOI: 10.1016/j.heliyon.2021.e08292
Abstract: Durian is one of most popular fruits due to its nutritional values and unique flavor. Durian products have been continuously developed to meet market needs. In this study, durian (Durio zibethinus Murr.) cv. ‘Monthong’ was… read more here.
Keywords: dough; flour; durian flour; wheat ... See more keywords
Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2019.102791
Abstract: Abstract Dough development is the most critical step in the conversion of flour into products. Low field nuclear magnetic resonance (LF-NMR), Texture Analyzer and Rheometer were used to analyze water distribution, uniaxial and biaxial tension,… read more here.
Keywords: dough; water; addition; wheat flour ... See more keywords
Zein functionality in viscoelastic dough for baked food products
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103270
Abstract: Abstract Zein is the major prolamin storage protein of maize and isolated zein is one of only two prolamins available commercially. Zein has a long history of use in the production of a wide range… read more here.
Keywords: dough; food products; viscoelastic dough; baked food ... See more keywords
Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.08.048
Abstract: Abstract For economic reasons dough freezing technique is nowadays commonly employed in bakery business. There are, however, several issues connected with this technology. To improve the quality of a ready product, baked from frozen dough,… read more here.
Keywords: dough; dough additives; danish dough; effects trehalose ... See more keywords
A Malleable Composite Dough with Well-Dispersed and High-Content Boron Nitride Nanosheets.
Sign Up to like & getrecommendations! Published in 2023 at "ACS nano"
DOI: 10.1021/acsnano.2c11826
Abstract: Aggregation of two-dimensional (2D) nanosheet fillers in a polymer matrix is a prevalent problem when the filler loading is high, leading to degradation of physical and mechanical properties of the composite. To avoid aggregation, a… read more here.
Keywords: boron nitride; well dispersed; content boron; dough ... See more keywords
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
Sign Up to like & getrecommendations! Published in 2018 at "Czech Journal of Food Sciences"
DOI: 10.17221/3474-cjfs
Abstract: Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were measured on spectrograph NIRSystems 6500.… read more here.
Keywords: dough; wheat flour; validation; alveograph ... See more keywords
Learning Closed-Loop Dough Manipulation Using a Differentiable Reset Module
Sign Up to like & getrecommendations! Published in 2022 at "IEEE Robotics and Automation Letters"
DOI: 10.48550/arxiv.2207.04638
Abstract: Deformable object manipulation has many applications such as cooking and laundry folding in our daily lives. Manipulating elastoplastic objects such as dough is particularly challenging because dough lacks a compact state representation and requires contact-rich… read more here.
Keywords: reset module; differentiable reset; manipulation; dough ... See more keywords