Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread

2017 ◽  
Vol 75 ◽  
pp. 10-16 ◽  
Author(s):  
Chunli Jia ◽  
Wendan Yang ◽  
Zixuan Yang ◽  
Omedi Jacob Ojobi
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Frozen Dough

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

2009 ◽  
Vol 8 (4) ◽  
pp. 401-409 ◽  
Author(s):  
Peng QIN ◽  
Chuan-xi MA ◽  
Rong-lin WU ◽  
Zhi-you KONG ◽  
Bo-qiao ZHANG
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Flour Blends

Effects of Waxy Wheat Flour and Water on Frozen Dough and Bread Properties

2009 ◽  
Vol 74 (5) ◽  
pp. E278-E284 ◽  
Author(s):  
Jinhee Yi ◽  
William L. Kerr ◽  
Jerry W. Johnson
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Frozen Dough ◽  
Bread Properties

Properties of bread made from frozen dough containing waxy wheat flour

2009 ◽  
Vol 50 (3) ◽  
pp. 364-369 ◽  
Author(s):  
J. Yi ◽  
J.W. Johnson ◽  
W.L. Kerr
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Frozen Dough

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

2016 ◽  
Vol 202 ◽  
pp. 120-124 ◽  
Author(s):  
Sen Ma ◽  
Li Li ◽  
Xiao-xi Wang ◽  
Xue-ling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Frozen Dough ◽  
Damaged Starch ◽  
Steamed Bread

Effect of Partial Waxy Wheat on Processing and Quality of Wheat Flour Tortillas

2002 ◽  
Vol 79 (2) ◽  
pp. 210-214 ◽  
Author(s):  
Ralph D. Waniska ◽  
Robert A. Graybosch ◽  
Janet L. Adams
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat

scholarly journals Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour

2010 ◽  
pp. 115-120
Author(s):  
Laslo Ruska ◽  
Adrian Timar
Keyword(s):  
Wheat Flour ◽  
Frozen Storage ◽  
Bread Quality ◽  
Prolonged Storage ◽  
Processing Conditions ◽  
Optimum Conditions ◽  
Frozen Dough ◽  
Commercial Practice ◽  
Absorption Level

A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice has beendeveloped and used to study the effects of ingredients and processing conditions on the bread quality of a straightgrade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixingenergy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or doughstrengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loafvolume and/or bread score). In general, these effects were more pronounced with extended frozen storage time.High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants hadthe most dramatic effects. Addition of a very strong flour at 30% to strengthen the wheat flour had no significanteffect (P>0.05) upon bread quality under optimum conditions.

scholarly journals Technological characteristics of yeast-containing cakes production using waxy wheat flour

2016 ◽  
Vol 10 (4) ◽  
Author(s):  
K. Iorgachova ◽  
O. Makarova ◽  
K. Khvostenko
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Technological Characteristics ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Volume Porosity ◽  
Different Types ◽  
New Type ◽  
Wheat Flours

This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.

End Use Quality of Waxy Wheat Flour in Various Grain-Based Foods

2004 ◽  
Vol 81 (5) ◽  
pp. 666-672 ◽  
Author(s):  
K. Hayakawa ◽  
K. Tanaka ◽  
T. Nakamura ◽  
S. Endo ◽  
T. Hoshino
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
End Use
Sign in / Sign up

Export Citation Format

Share Document