Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough

1962 ◽  
Vol 13 (11) ◽  
pp. 572-580 ◽  
Author(s):  
H. G. Muller ◽  
Mary V. Williams ◽  
P. W. Russell Eggitt ◽  
J. B. M. Coppock
Keyword(s):  
Elastic Modulus ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Coefficient Of Viscosity

scholarly journals Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

2020 ◽  
Author(s):  
Pelin Dölek Ekinci ◽  
Incilay Gökbulut
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
White Bread ◽  
Wheat Varieties ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Wheat Flours ◽  
Average Development

In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.

Determination of Breadmaking Quality of Wheat Flour Dough with Different Macro and Micro Mixers

2011 ◽  
pp. 267-270 ◽  
Author(s):  
S. Tömösközi ◽  
Á. Kindler ◽  
J. Varga ◽  
M. Rakszegi ◽  
L. Láng ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Breadmaking Quality ◽  
Flour Dough ◽  
Wheat Flour Dough

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

2012 ◽  
Vol 56 (3) ◽  
pp. 676-683 ◽  
Author(s):  
A. Turbin-Orger ◽  
E. Boller ◽  
L. Chaunier ◽  
H. Chiron ◽  
G. Della Valle ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bubble Growth ◽  
X Ray ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Micro Tomography ◽  
Kinetics Of

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

2021 ◽  
pp. 130543
Author(s):  
Xiaolong Wang ◽  
Pai Peng ◽  
Rudi Appels ◽  
Linpei Tian ◽  
Xiaoyang Zou
Keyword(s):  
Wheat Flour ◽  
Mechanical Treatment ◽  
Flour Dough ◽  
Wheat Flour Dough

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

2018 ◽  
Vol 43 (6) ◽  
pp. e13857 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Adriana Dabija ◽  
Silviu Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties

scholarly journals Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

2017 ◽  
Vol 10 (12) ◽  
pp. 2188-2198 ◽  
Author(s):  
Mathieu Meerts ◽  
Helene Van Ammel ◽  
Yannick Meeus ◽  
Sarah Van Engeland ◽  
Ruth Cardinaels ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Rheological Performance

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

2018 ◽  
Vol 12 (2) ◽  
pp. 228-245 ◽  
Author(s):  
Silvia Mironeasa ◽  
Mădălina Iuga ◽  
Dumitru Zaharia ◽  
Costel Mironeasa
Keyword(s):  
Wheat Flour ◽  
Particle Sizes ◽  
Rheological Analysis ◽  
Flour Dough ◽  
Wheat Flour Dough
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