Rheological properties of wheat flour dough and pan bread with wheat bran

2016 ◽  
Vol 71 ◽  
pp. 177-182 ◽  
Author(s):  
Elis R.F. Boita ◽  
Tatiana Oro ◽  
Joseane Bressiani ◽  
Gabriela S. Santetti ◽  
Telma E. Bertolin ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Bran ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Pan Bread

Rheological properties of wheat flour dough and French bread enriched with wheat bran

2015 ◽  
Vol 65 ◽  
pp. 167-174 ◽  
Author(s):  
F. Le Bleis ◽  
L. Chaunier ◽  
H. Chiron ◽  
G. Della Valle ◽  
L. Saulnier
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Wheat Bran ◽  
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 The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

2011 ◽  
Vol 29 (No. 2) ◽  
pp. 109-116 ◽  
Author(s):  
S. Tömösközi ◽  
L. Gyenge ◽  
A. Pelcéder ◽  
T. Abonyi ◽  
R. Lásztity
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Absorption Capacity ◽  
Rheological Parameters ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Bread Crumb ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Resistance To Deformation

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

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.

Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology

2019 ◽  
Vol 221 ◽  
pp. 166-173 ◽  
Author(s):  
Amritpal Kaur ◽  
Madhav P. Yadav ◽  
Balwinder Singh ◽  
Seerat Bhinder ◽  
Stefanie Simon ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Bran ◽  
Dough Rheology ◽  
Flour Dough ◽  
Isolation And Characterization ◽  
Wheat Flour Dough

Foaming and rheological properties of the liquid phase extracted from wheat flour dough

2015 ◽  
Vol 43 ◽  
pp. 114-124 ◽  
Author(s):  
A. Turbin-Orger ◽  
G. Della Valle ◽  
J.L. Doublier ◽  
A.-L. Fameau ◽  
S. Marze ◽  
...  
Keyword(s):  
Liquid Phase ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough
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