Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

2009 ◽  
Vol 5 (1) ◽  
pp. 226-234 ◽  
Author(s):  
Emigdio C. López-Guel ◽  
Flora Lozano-Bautista ◽  
Rosalva Mora-Escobedo ◽  
Reynold R. Farrera-Rebollo ◽  
Jorge Chanona-Pérez ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Fractions ◽  
Bread Quality ◽  
Dough Rheological Properties

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

2010 ◽  
Vol 43 (8) ◽  
pp. 2186-2192 ◽  
Author(s):  
S. Mezaize ◽  
S. Chevallier ◽  
A. Le-Bail ◽  
M. de Lamballerie
Keyword(s):  
Rheological Properties ◽  
Bread Quality ◽  
Gluten Free ◽  
Frozen Dough ◽  
Dough Rheological Properties

scholarly journals The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

2014 ◽  
Vol 31 (1) ◽  
pp. 1-11
Author(s):  
Laila Vilmane ◽  
Evita Straumite
Keyword(s):  
Moisture Content ◽  
Rheological Properties ◽  
Quality Parameters ◽  
Bread Quality ◽  
Soy Flour ◽  
Gluten Free ◽  
Free Products ◽  
Bread Crumb ◽  
Flour Basis ◽  
Dough Rheological Properties

Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).

scholarly journals Improvement of maize bread quality through modification of dough rheological properties by lactic acid bacteria fermentation

2014 ◽  
Vol 60 (3) ◽  
pp. 471-476 ◽  
Author(s):  
Adediwura T. Falade ◽  
M. Naushad Emmambux ◽  
Elna M. Buys ◽  
John R.N. Taylor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rheological Properties ◽  
Bread Quality ◽  
Dough Rheological Properties ◽  
Maize Bread

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

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 Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties
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