Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology

2016 ◽  
Vol 64 (39) ◽  
pp. 7348-7356 ◽  
Author(s):  
Audrey L. Girard ◽  
M. Elena Castell-Perez ◽  
Scott R. Bean ◽  
Sherry L. Adrianos ◽  
Joseph M. Awika
Keyword(s):  
Wheat Flour ◽  
Condensed Tannin ◽  
Dough Rheology ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 828
Author(s):  
Mădălina Iuga ◽  
Olga Boestean ◽  
Aliona Ghendov-Mosanu ◽  
Silvia Mironeasa
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Bread Making ◽  
Flour Dough ◽  
Positive Effects ◽  
Wheat Flour Dough ◽  
Influence Of Water ◽  
Negative Effect ◽  
Dairy Ingredients ◽  
Acid Whey

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

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

Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

2008 ◽  
Author(s):  
Jan Engmann ◽  
Albert Co ◽  
Gary L. Leal ◽  
Ralph H. Colby ◽  
A. Jeffrey Giacomin
Keyword(s):  
Wheat Flour ◽  
Cell Structure ◽  
Dough Rheology ◽  
Structure Development ◽  
Gas Cell ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Baked Products

Wheat-Flour Dough Rheology

2007 ◽  
pp. 199-240 ◽  
Author(s):  
Robert S. Anderssen
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Flour Dough ◽  
Wheat Flour Dough

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
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