Bran-induced effects on the evolution of bubbles and rheological properties in bread dough

2017 ◽  
Vol 48 (5) ◽  
pp. 415-426 ◽  
Author(s):  
S. Padma Ishwarya ◽  
Kiran M. Desai ◽  
Srinivasulu Naladala ◽  
C. Anandharamakrishnan
Keyword(s):  
Rheological Properties ◽  
Bread Dough

Control Variables for Food Slicing Supporting Cooking and Improved Operation

2009 ◽  
Vol 3 (6) ◽  
pp. 751-759
Author(s):  
Fumiaki Osawa ◽  
Keyword(s):  
Rheological Properties ◽  
Cutting Force ◽  
Control Variables ◽  
Bread Dough ◽  
Fish Meat ◽  
Cutting Surface ◽  
Qualitative Relationship

This study focuses on robot-supported cooking in which a robot slices food with a knife. Food such as fish, meat, fish paste products, and bread dough have rheological properties - quantitative and qualitative relationships between deformation and stress and their derivatives [1]. Cutting techniques appropriate to individual materials preserve fiber and cell tissues on the cutting surface. We introduce basic and supplementary control variables for robot food slicing, demonstrating the qualitative relationship between supplementary control variables and cutting force and that operations are improved by adjusting control variables based on inner force information at cutting.

Rheological Behaviour of Formulated Bread Doughs During Mixing and Heating

2007 ◽  
Vol 13 (2) ◽  
pp. 99-107 ◽  
Author(s):  
C. Collar ◽  
C. Bollain ◽  
C.M. Rosell
Keyword(s):  
Rheological Properties ◽  
Rheological Behaviour ◽  
Bread Dough ◽  
Promising Tool ◽  
Exogenous Enzymes ◽  
New Apparatus ◽  
Temperature Constraint ◽  
Dough Rheological Properties ◽  
Design Factors ◽  
Suitable Technique

During breadmaking different physicochemical phenomena occur producing discernible changes in the rheological properties. Traditionally, these changes have been studied with equipments controlling separately the mixing step and the baking process. The MIXOLAB is a new apparatus which measures torque when bread dough is subjected to a dual mixing and temperature constraint. It was the aim of this study to compare this new tool with other available methodologies in order to explore its use as a suitable technique for determining bread dough rheological properties. A broad range of correlations was found, not only within parameters derived from the MIXOLAB, but also with standard methods as the pasting method performed by the Rapid Visco Analyser, the gluten index and uni- and bi-axial extensional measurements. The use of MIXOLAB has also allowed the identification of the influence of design factors (flour and exogenous enzymes) on the rheological properties. These results confirm MIXOLAB as a promising tool for the rheological assessment of bread dough.

Effect of wheat dietary fibres on bread dough development and rheological properties

2010 ◽  
Vol 52 (2) ◽  
pp. 200-206 ◽  
Author(s):  
M. Bonnand-Ducasse ◽  
G. Della Valle ◽  
J. Lefebvre ◽  
L. Saulnier
Keyword(s):  
Rheological Properties ◽  
Bread Dough ◽  
Dietary Fibres

scholarly journals Effects of Liquid Broth Cultured with Red Koji on the Rheological Properties of White Pan Bread Dough

2011 ◽  
Vol 43 (2) ◽  
pp. 235-239 ◽  
Author(s):  
Young-Eun Kim ◽  
Hyun-Dong Paik ◽  
Soo-Young Kim ◽  
Jeong-Hoon Lee ◽  
Si-Kyung Lee
Keyword(s):  
Rheological Properties ◽  
Bread Dough ◽  
Pan Bread

scholarly journals Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins

2021 ◽  
pp. 161-175
Author(s):  
Awatif Fetouhi ◽  
Agnieszka Sujak ◽  
Leila Bentallah ◽  
Agnieszka Nawrocka ◽  
Monika Szymańska-Chargot ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Field Bean ◽  
Gluten Free ◽  
Bread Dough ◽  
Gluten Proteins ◽  
Maize Field

scholarly journals EFFECT OF ADDING BARLEY AND OAT FLOUR ON THE RHEOLOGICAL PROPERTIES OF BREAD DOUGH

2014 ◽  
Vol 5 (8) ◽  
pp. 641-652 ◽  
Author(s):  
M. Abou - Raya ◽  
M. Rabiae ◽  
A. El - Shazly ◽  
E. El – Fadaly
Keyword(s):  
Rheological Properties ◽  
Bread Dough ◽  
Oat Flour

scholarly journals The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

LWT ◽  
2021 ◽  
Vol 136 ◽  
pp. 110299
Author(s):  
Mia Marchini ◽  
Eleonora Carini ◽  
Nicolò Cataldi ◽  
Fatma Boukid ◽  
Massimo Blandino ◽  
...  
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Wheat Bread ◽  
Bakery Products ◽  
Bread Dough ◽  
Substitution Level ◽  
Lentil Flour
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