Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systems.
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DOI: 10.1111/1750-3841.16115
Abstract: Referring to the total surface existing in wheat dough, gluten-starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed… read more here.
Keywords: rheology; interface characteristics; wheat dough; surface ... See more keywords
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies
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DOI: 10.3390/foods10010193
Abstract: In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content… read more here.
Keywords: cookie; rheology; fat type; flour fat ... See more keywords
The Effect of Arabinoxylan and Wheat Bran Incorporation on Dough Rheology and Thermal Processing of Rotary-Moulded Biscuits
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DOI: 10.3390/foods10102335
Abstract: Wheat bran incorporation into biscuits may increase their nutritional value, however, it may affect dough rheology and baking performance, due to the effect of bran particles on dough structure and an increase in water absorption.… read more here.
Keywords: rheology; wheat bran; effect; bran ... See more keywords
Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
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DOI: 10.3390/foods11071012
Abstract: Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus… read more here.
Keywords: gfb; quality; rheology; dough rheology ... See more keywords