Influence of grapefruit dietary fibre rich powder on the rheological characteristics of wheat flour dough and on biscuit quality

2013 ◽  
Vol 42 (1) ◽  
pp. 91-101 ◽  
Author(s):  
Z. Kohajdová ◽  
J. Karovičová ◽  
M. Jurasová
Keyword(s):  
Wheat Flour ◽  
Dietary Fibre ◽  
Rheological Characteristics ◽  
Flour Dough ◽  
Wheat Flour Dough

scholarly journals The influence of reducing and oxidising agents on the rheology of wheat flour dough

2008 ◽  
Vol 56 (5) ◽  
pp. 163-170 ◽  
Author(s):  
Pavlína Pečivová ◽  
Vladimír Pavlínek ◽  
Jan Hrabě ◽  
Stanislav Kráčmar
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Deformation Energy ◽  
Reducing Agents ◽  
Reducing Agent ◽  
The Other ◽  
Rheological Characteristics ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Cysteine Hydrochloride

The effects of a reducing agent (L-cysteine hydrochloride monohydrate), oxidising agents (ina­cti­va­ted dry yeast, L-tyrosine) and other two amino acids (L-threonine and L-tryptophan) on the rheological characteristics of wheat flour dough and its quality were studied. The addition of oxidising agents increases the values such as tenacity and decreases extensibility which were measured on the alveograph. From the consistograph values, weakening of the dough also decreases. While reducing agents increase the extensibility and weakening of the dough, they decrease its deformation energy. The addition of L-tryptophan caused a higher increase in tenacity of the dough but on the other hand a larger decrease in extensibility and deformation energy. L-tryptophan caused better stability of the dough. L-treonine was found to be an oxidising agent. The dough with L-threonine weakened rapidly and therefore fast preparation of the dough is necessary. It means that the time of mixing and dough proo­fing must be reduced.

scholarly journals Wheat flour dough rheological characteristics predicted by NIRSystems 6500

2013 ◽  
Vol 19 (No. 6) ◽  
pp. 213-218 ◽  
Author(s):  
M. Hrušková ◽  
M. Bednářová ◽  
F. Novotný
Keyword(s):  
Wheat Flour ◽  
Cross Validation ◽  
Rheological Characteristics ◽  
Absorption Time ◽  
Flour Dough ◽  
Independent Validation ◽  
Wheat Flour Dough ◽  
Predicted Values ◽  
Calibration Equations

Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples.

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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