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

Effect of magnesium salts addition on white wheat flour dough rheological properties

2017 ◽  
Vol 256 ◽  
pp. S71 ◽  
Author(s):  
Georgiana Gabriela Codina ◽  
Dumitru Zaharia ◽  
Sorina Ropciuc ◽  
Adriana Dabija
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
White Wheat ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Magnesium Salts ◽  
Dough Rheological Properties

Wheat Flour Dough Rheological Properties Measurement: Effects of the Target Values on the Attained Results

2015 ◽  
Vol 46 (6) ◽  
pp. 475-486 ◽  
Author(s):  
Jean Didier Kouassi-Koffi ◽  
Vlad Muresan ◽  
Sophie Nadege Gnangui ◽  
Alina Sturza ◽  
Elena Mudura ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Target Values ◽  
Dough Rheological Properties ◽  
Measurement Effects

scholarly journals Influence of calcium ions addition from gluconate and lactate salts on refined wheat flour dough rheological properties

2018 ◽  
Vol 16 (1) ◽  
pp. 884-891 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Dumitru Zaharia ◽  
Silviu-Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Calcium Ions ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties

scholarly journals Evaluation of Wheat Flour Dough Rheological Properties by Magnesium Lactate Salt Addition

2018 ◽  
Vol 75 (1) ◽  
pp. 21 ◽  
Author(s):  
Georgiana Gabriela CODINĂ ◽  
Dumitru ZAHARIA ◽  
Silvia MIRONEASA ◽  
Sorina ROPCIUC
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Magnesium Ions ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Salt Addition ◽  
Volume Production ◽  
Low Levels ◽  
Dough Rheological Properties ◽  
Dough Development Time

The aim of this study was to assess the influence of the magnesium ions from lactate salt at the level of 100, 150 and 200 mg/100g addition on the rheological properties of the wheat flour dough of 550 type. For this purpose, the empirical dough rheological properties were investigated during mixing, pasting and fermentation process by using the Farinograph, Falling Number, Amylograph and Rheofermentometer devices. During mixing dough hydration capacity decreases with the increased level of magnesium ions addition whereas the dough stability and dough development time decreases at low levels of magnesium ions addition and increases at high levels. The temperature at peak viscosity, total CO2 volume production and the total volume of CO2 lost decreases with the increased level of magnesium addition. PCA analysis shows that the wheat flour with 100 mg and 150 mg /100g magnesium ions addition presents a similar behaviour slightly different to those with 200 mg /100g magnesium ions addition (P < 0.05).

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.

Sign in / Sign up

Export Citation Format

Share Document