Cellular structure and rheological properties of shaped fermented wheat flour dough
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2016.12.001
Abstract: Abstract Among the various operations of the breadmaking chain, the impact of shaping on dough cellular structure has scarcely been studied. In this work, wheat flour dough has been laminated under different roll gap conditions… read more here.
Keywords: cellular structure; wheat flour; flour dough; rheological properties ... See more keywords
Biaxial extensional viscosity in wheat flour dough during baking
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.05.007
Abstract: Abstract Lubricated squeezing flow (LSF) experiments on wheat flour dough were conducted at a constant biaxial extensional rate followed by relaxation experiments. The effect of temperature on the rheology of the dough was studied in… read more here.
Keywords: wheat flour; flour dough; temperature; extensional viscosity ... See more keywords
Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109294
Abstract: Abstract Aleurone flour is a nutrient-dense ingredient that can be incorporated into food products to improve nutritional and health benefits. The objective of this research was to evaluate dough and instant noodle quality using wheat… read more here.
Keywords: flour dough; aleurone flour; evaluation aleurone; instant noodle ... See more keywords
Interrelationships of Flour, Dough, and Bread Properties Under Reduced Salt Level Conditions
Sign Up to like & getrecommendations! Published in 2017 at "Cereal Chemistry"
DOI: 10.1094/cchem-12-16-0285-r
Abstract: The interrelationships between flour quality and the variability in the dough physical properties and bread loaf characteristics were investigated under reduced salt conditions using partial least squares (PLS) regression analysis. Seventy-two percent of the variability… read more here.
Keywords: interrelationships flour; flour dough; flour quality; variability ... See more keywords