Effect of bran addition on rheological properties of dough and quality of triticale bread

2020 ◽  
Author(s):  
Joanna Kaszuba ◽  
Grażyna Jaworska ◽  
Barbara Krochmal‐Marczak ◽  
Barbara Kogut ◽  
Piotr Kuźniar
Keyword(s):  
Rheological Properties

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

scholarly journals Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

scholarly journals WORKABILITY AND RHEOLOGICAL PROPERTIES OF EVA-MODIFIED BITUMEN COMPARED WITH PG 76 BINDER

2018 ◽  
Vol 80 (4) ◽  
Author(s):  
Ebenezer Akin Oluwasola ◽  
Mohd Rosli Hainin ◽  
Mohd Khairul Idham ◽  
Modupe Abayomi
Keyword(s):  
Rheological Properties ◽  
Vinyl Acetate ◽  
Softening Point ◽  
Ethylene Vinyl Acetate ◽  
Climatic Conditions ◽  
Dynamic Shear ◽  
Modified Bitumen ◽  
Dynamic Shear Rheometer ◽  
Modified Binder

The failures of the flexible pavements are not only caused by harsh climatic conditions prevailing in most of the tropical countries but also due to increase in traffic. The ethylene vinyl acetate (EVA) modification of the bitumen can strengthen the properties of binders and also improve the quality of bitumen used for pavements construction. This paper reports the changes in physical and rheological properties of unaged 80-100 grade bitumen modified with different percentages of EVA and compared with the properties of PG 76 binder. The penetration, softening point and viscosity properties were studied. The rheological properties were measured using dynamic shear rheometer and the test was performed at temperatures ranging from 46 to 76 ⁰C at intervals of 6 ⁰C. It was noted that, after modification, the properties of binders had improved. The results show that 5% EVA content by weight in modified binder is adequate in terms of physical and rheological properties studied. In addition, the properties of 5% EVA modified 80-100 grade bitumen are similar to PG 76 binder.

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

2020 ◽  
Vol 112 (3) ◽  
pp. 1921-1930
Author(s):  
Baoqiang Zheng ◽  
Hong Zhao ◽  
Qin Zhou ◽  
Jian Cai ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Dough Rheological Properties ◽  
Gluten Structure

Relationships among Mixolab rheological properties of isolated starch and white flour and quality of baking products using different wheat cultivars

2019 ◽  
Vol 89 ◽  
pp. 102801 ◽  
Author(s):  
Václav Dvořáček ◽  
Jana Bradová ◽  
Tibor Sedláček ◽  
Evžen Šárka
Keyword(s):  
Rheological Properties ◽  
Wheat Cultivars ◽  
White Flour

scholarly journals Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar

2020 ◽  
Vol 615 ◽  
pp. 012096
Author(s):  
Hong Zhu ◽  
Pasquale M. Falcone ◽  
Ju Qiu ◽  
Chang-Zhong Ren ◽  
Zai-Gui Li
Keyword(s):  
Rheological Properties
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