Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

2014 ◽  
Vol 8 (4) ◽  
pp. 777-790 ◽  
Author(s):  
C. Rondeau-Mouro ◽  
M. Cambert ◽  
R. Kovrlija ◽  
M. Musse ◽  
T. Lucas ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Starch ◽  
Model Systems ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Proton Dynamics

Effect of Adding Silver Carp Surimi on Gelatinization Characteristics of Wheat Flour Dough during Microwave Heating

2011 ◽  
Vol 396-398 ◽  
pp. 1382-1388
Author(s):  
Yi Wang ◽  
Yin Zhe Jin ◽  
Yu Dong Cheng
Keyword(s):  
Temperature Distribution ◽  
Microwave Heating ◽  
Wheat Flour ◽  
Silver Carp ◽  
Wheat Starch ◽  
The Other ◽  
Gelatinization Temperature ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
End Set

The aim of this work was to study the effect of adding silver carp surimi on gelatinization characteristics of wheat flour dough during microwave heating. Differential scanning calorimeter (DSC) was used to determine the extent of gelatinization of wheat starch. It is observed that as surimi added into wheat flour dough it would take 95s to achieve the targeted temperature which was longer than 0% surimi-wheat flour dough with 5s. On the other hand, adding of surimi enhanced the uniformity of temperature distribution during microwave heating. Moreover, microwave heating lead to an increase of gelatinization temperature of pre-heated samples including TO (onset temperature), TP (peak temperature) and TE (end set temperature). When the amount of silver carp surimi was increasing, the gelatinization rate of dough decreased slightly. The results indicated that silver carp surimi competed wheat starch with water during microwave heating.

High amylose wheat starch increases the resistance to deformation of wheat flour dough

2018 ◽  
Vol 79 ◽  
pp. 440-448 ◽  
Author(s):  
Thu H. McCann ◽  
Stephen H. Homer ◽  
Sofia K. Øiseth ◽  
Li Day ◽  
Marcus Newberry ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Starch ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Resistance To Deformation ◽  
High Amylose

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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