Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology

2011 ◽  
Vol 49 (2) ◽  
pp. 229-236 ◽  
Author(s):  
Deborah M. Waters ◽  
Liam A.M. Ryan ◽  
Patrick G. Murray ◽  
Elke K. Arendt ◽  
Maria G. Tuohy
Keyword(s):  
Thermostable Enzyme ◽  
Dough Rheology ◽  
Talaromyces Emersonii ◽  
Wheat Dough ◽  
Enzyme Cocktail

Effect of heat treatment on wheat dough rheology and wheat protein solubility

2013 ◽  
Vol 20 (5) ◽  
pp. 341-351 ◽  
Author(s):  
Julia Mann ◽  
Birgitta Schiedt ◽  
Andreas Baumann ◽  
Beatrice Conde-Petit ◽  
Thomas A. Vilgis
Keyword(s):  
Heat Treatment ◽  
Protein Solubility ◽  
Dough Rheology ◽  
Wheat Protein ◽  
Wheat Dough

Wheat dough rheology at low water contents and the influence of xylanases

2014 ◽  
Vol 66 ◽  
pp. 478-484 ◽  
Author(s):  
N.A. Hardt ◽  
R.M. Boom ◽  
A.J. van der Goot
Keyword(s):  
Dough Rheology ◽  
Wheat Dough ◽  
Water Contents

scholarly journals Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

2016 ◽  
Vol 9 (1) ◽  
pp. 14-18 ◽  
Author(s):  
Michaela Lauková ◽  
Zlatica Kohajdová ◽  
Jolana Karovičová
Keyword(s):  
Dietary Fibre ◽  
Dough Rheology ◽  
Hydration Properties ◽  
Overall Acceptability ◽  
Wheat Dough ◽  
Commercial Potato ◽  
Swelling Capacity ◽  
Dough Development Time ◽  
Baked Rolls

AbstractThe effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

2008 ◽  
Vol 14 (1) ◽  
pp. 57-65 ◽  
Author(s):  
M. Gómez ◽  
B. Oliete ◽  
P.A. Caballero ◽  
F. Ronda ◽  
C.A. Blanco
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Development Time ◽  
Mixing Time ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Wheat Dough ◽  
Bread Volume ◽  
Viscoelastic Characteristics ◽  
Dough Development Time

The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.

Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy

2014 ◽  
Vol 143 ◽  
pp. 139-146 ◽  
Author(s):  
D.S. Oliveira ◽  
J. Telis-Romero ◽  
R. Da-Silva ◽  
C.M.L. Franco
Keyword(s):  
Thermostable Enzyme ◽  
Wheat Bread ◽  
Thermoascus Aurantiacus ◽  
Enzyme Cocktail

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

2017 ◽  
Vol 75 ◽  
pp. 205-212 ◽  
Author(s):  
Denglin Luo ◽  
Xuping Liang ◽  
Baocheng Xu ◽  
Xuerui Kou ◽  
Peiyan Li ◽  
...  
Keyword(s):  
Degree Of Polymerization ◽  
Dough Rheology ◽  
Wheat Dough ◽  
Steamed Bread

Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition

2010 ◽  
Vol 45 (7) ◽  
pp. 1417-1425 ◽  
Author(s):  
Daliborka Koceva Komlenić ◽  
Žaneta Ugarčić-Hardi ◽  
Marko Jukić ◽  
Mirela Planinić ◽  
Ana Bucić-Kojić ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Brevis ◽  
Bread Quality ◽  
Dough Rheology ◽  
Wheat Dough ◽  
Acid Addition

Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology

2002 ◽  
Vol 79 (2) ◽  
pp. 294-300 ◽  
Author(s):  
S. Uthayakumaran ◽  
H. L. Beasley ◽  
F. L. Stoddard ◽  
M. Keentok ◽  
N. Phan-Thien ◽  
...  
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Glutenin Subunit ◽  
Dough Rheology ◽  
Additive Effects ◽  
Wheat Dough
Sign in / Sign up

Export Citation Format

Share Document