Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

LWT ◽  
2009 ◽  
Vol 42 (1) ◽  
pp. 363-371 ◽  
Author(s):  
P. Fustier ◽  
F. Castaigne ◽  
S.L. Turgeon ◽  
C.G. Biliaderis
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Dough Rheology ◽  
Partial Substitution ◽  
Flour Milling ◽  
Biscuit Making

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

2009 ◽  
Vol 90 (2) ◽  
pp. 228-237 ◽  
Author(s):  
P. Fustier ◽  
F. Castaigne ◽  
S.L. Turgeon ◽  
C.G. Biliaderis
Keyword(s):  
Wheat Flour ◽  
Quality Attributes ◽  
Soft Wheat ◽  
Dough Rheology

Analysis of the Relationship between Various Soft Wheat Flour Characteristics and Cookie Quality

2020 ◽  
Vol 26 (2) ◽  
pp. 215-222
Author(s):  
Zenta Nishio ◽  
Miwako Ito ◽  
Kanenori Takata ◽  
Daisuke Goshima ◽  
Koki Matsushita ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soft Wheat ◽  
Cookie Quality ◽  
The Relationship

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

2019 ◽  
Vol 4 (3) ◽  
pp. 89-99
Author(s):  
A.S. Sallam ◽  
A.H. Khalil ◽  
M.M. Mostafa ◽  
A.A. El Bedawy ◽  
Aml A. Atef
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Partial Substitution ◽  
Defatted Rice Bran ◽  
Pan Bread ◽  
Quality Aspects

Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends

2017 ◽  
Vol 13 (3) ◽  
Author(s):  
Pinki Saini ◽  
Neelam Yadav ◽  
Devinder Kaur ◽  
V. K. Gupta ◽  
Bandana Kaundal ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Potato Flour ◽  
Flour Blends ◽  
Biscuit Making

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

Hydrolysis of soft wheat flour: enhanced functional properties and the effect of starch on allergenicity reduction

2021 ◽  
Author(s):  
Ivana Gazikalović ◽  
Jelena Mijalković ◽  
Nataša Šekuljica ◽  
Nevena Luković ◽  
Sonja Jakovetić Tanasković ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Soft Wheat ◽  
Hydrolysis Of
Sign in / Sign up

Export Citation Format

Share Document