WATER ABSORPTION EFFECTS ON BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT FLOUR DOUGH

2003 ◽  
Vol 34 (2) ◽  
pp. 147-157 ◽  
Author(s):  
FERNANDO OSORIO ◽  
ERIC GAHONA ◽  
FRESIA ALVAREZ
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Extensional Viscosity ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

2011 ◽  
Vol 59 (6) ◽  
pp. 255-264 ◽  
Author(s):  
Pavlína Pečivová ◽  
Kateřina Juříková ◽  
Iva Burešová ◽  
Monika Černá ◽  
Jan Hrabě
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Development Time ◽  
Qualitative Properties ◽  
Arabic Gum ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Acacia Tree

The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality of the doughs occurred only after the addition of 15.0 g.kg−1. The addition of pectin from apple increased water absorption of the dough. Dough stability was increasing until the addition of 5.0 g.kg−1 but then it decreased. The degrees of softening were decreasing until the addition of 5.0 g.kg−1 but then they increased. Farinograph quality number was increasing until the addition of 5.0 g.kg−1 pectin from apple but then it decreased to the value of 149. These hydrocolloids are able to modify different qualitative properties of dough depending on their amount.

Biaxial extensional viscosity in wheat flour dough during baking

2018 ◽  
Vol 236 ◽  
pp. 29-35
Author(s):  
F.M. Vanin ◽  
T. Lucas ◽  
G. Trystram ◽  
C. Michon
Keyword(s):  
Wheat Flour ◽  
Extensional Viscosity ◽  
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

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

2021 ◽  
pp. 130543
Author(s):  
Xiaolong Wang ◽  
Pai Peng ◽  
Rudi Appels ◽  
Linpei Tian ◽  
Xiaoyang Zou
Keyword(s):  
Wheat Flour ◽  
Mechanical Treatment ◽  
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 Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

2017 ◽  
Vol 10 (12) ◽  
pp. 2188-2198 ◽  
Author(s):  
Mathieu Meerts ◽  
Helene Van Ammel ◽  
Yannick Meeus ◽  
Sarah Van Engeland ◽  
Ruth Cardinaels ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Rheological Performance

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

2018 ◽  
Vol 12 (2) ◽  
pp. 228-245 ◽  
Author(s):  
Silvia Mironeasa ◽  
Mădălina Iuga ◽  
Dumitru Zaharia ◽  
Costel Mironeasa
Keyword(s):  
Wheat Flour ◽  
Particle Sizes ◽  
Rheological Analysis ◽  
Flour Dough ◽  
Wheat Flour Dough
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