Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2016.07.014
Abstract: Abstract Replacement of wheat flour (WF) by soy protein hydrolysates (SPH) and fructooligosaccharides (FOS) may have beneficial health effects, but they can modify dough rheology performance, and the technological quality of functional breads with health… read more here.
Keywords: methodology; wheat flour; mixolab; soy protein ... See more keywords
Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks
Sign Up to like & getrecommendations! Published in 2019 at "Foods"
DOI: 10.3390/foods8100447
Abstract: An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet… read more here.
Keywords: difference; mixolab; amylase addition; mixolab parameters ... See more keywords