scholarly journals Synergistic evaluation of glucose oxidase and lipase enzymes on rheological properties of barberry flour formulated with relative replacement of corn flour

2021 ◽  
Vol 18 (118) ◽  
pp. 43-54
Author(s):  
Parisa Pazoki ◽  
Mahsa Tabari ◽  
Nafiseh Jahanbakhshian ◽  
◽  
◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Rheological Properties ◽  
Corn Flour

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles

2016 ◽  
Vol 93 (2) ◽  
pp. 125-129 ◽  
Author(s):  
Daiva Daugelaite ◽  
Anatoliy Strybulevych ◽  
Martin G. Scanlon ◽  
John H. Page ◽  
David W. Hatcher
Keyword(s):  
Glucose Oxidase ◽  
Rheological Properties ◽  
Storage Effects ◽  
And Storage

scholarly journals Effect of process and variety on physico-chemical and rheological properties of two corn flour varieties (Atp and Kassaï)

2020 ◽  
Vol 2 ◽  
pp. 100075
Author(s):  
Hygride Dongmo ◽  
Stephano Tene Tambo ◽  
Gires Boungo Teboukeu ◽  
Alix Ntongme Mboukap ◽  
Bruno Saah Fotso ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Flour ◽  
Physico Chemical

Rheological Properties of Batters for Coating Products - Effect of Addition of Corn Flour and Salt

2003 ◽  
Vol 9 (1) ◽  
pp. 23-27 ◽  
Author(s):  
A. Salvador ◽  
T. Sanz ◽  
S. M. Fiszman
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Shear Thinning ◽  
Elastic Component ◽  
Viscoelastic Behaviour ◽  
Consistency Index ◽  
Corn Flour ◽  
Viscous Behaviour

The contributions made by corn flour (0, 3 and 6%) and salt (0 and 5.5%) to the rheological properties of a commercial batter mix were studied. The properties of the wheat flour that are the base of the mix were studied first, then the corn flour, salt and other ingredients were added step by step. All the samples showed a shear-thinning behaviour. An increase in the consistency index was obtained when corn flour was present, while the presence of salt produced a remarkable decrease. No differences in viscoelastic behaviour were found when corn flour up to 6% was added, and the behaviour had a clear elastic component. The addition of salt produced a more viscous behaviour. An increase in the gelatinisation temperature of batters was observed in the formulations with salt.

scholarly journals The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality

2019 ◽  
Vol 7 (9) ◽  
pp. 2977-2985 ◽  
Author(s):  
Huaxing Sun ◽  
Qian Ju ◽  
Jie Ma ◽  
Jincheng Chen ◽  
Yaoxi Li ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Bread Quality ◽  
Corn Flour

scholarly journals Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis

2020 ◽  
pp. 74-83
Author(s):  
Ju. V. Ushakova ◽  
E. M. Paskova ◽  
G. E. Rysmukhambetova ◽  
T. B. Kulevatova
Keyword(s):  
Rheological Properties ◽  
Lower Cost ◽  
Rice Flour ◽  
High Water ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Gluten Free ◽  
Corn Flour ◽  
High Water Absorption ◽  
Cumulative Curves

The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.

scholarly journals Research of rheological properties of egg sponge with extruded corn flour

2016 ◽  
Vol 2 (11(80)) ◽  
pp. 19
Author(s):  
Tetiana Lisovska ◽  
Nina Chorna ◽  
Alexander Dyakov
Keyword(s):  
Rheological Properties ◽  
Corn Flour

scholarly journals Effects of Wheat Flour Dough’s Viscoelastic Level by Adding Glucose Oxidase on its Dynamic Shear Properties whatever the Strain Modes

2014 ◽  
Vol 71 (1) ◽  
pp. 32
Author(s):  
Jean Didier Koffi Kouassi ◽  
Vlad Muresan ◽  
Sophie Nadège Gnangui ◽  
Elena Mudura ◽  
Lucien Patrice Kouame
Keyword(s):  
Shear Strain ◽  
Glucose Oxidase ◽  
Rheological Properties ◽  
Strain Hardening ◽  
Wheat Flour ◽  
Dynamic Shear ◽  
Strain Mode ◽  
Linear Viscoelastic ◽  
Tan Δ

The objective of this work was to study the effects of wheat flour dough’s viscoelastic level by adding glucose oxidase (Gox) on its rheological properties at dynamic shear strain mode to predict the final product quality. Dough does display a linear viscoelastic domain. Glucose oxidase (Gox) was added to dough in order to enhance its viscoelasticity and to take into account the possible effects of this viscoelasticity on the results. Whatever the types of dough strain used G’ increased, tan δ decreased and led to less sticky dough. Wheat flour dough, an increase in G’ with extension may be associated to a strain-hardening phenomenon but the role of dough viscoelasticity is discussed.

scholarly journals The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling

Molecules ◽  
2019 ◽  
Vol 24 (11) ◽  
pp. 2137 ◽  
Author(s):  
Jie Liu ◽  
Tiantian Yuan ◽  
Ruijuan Wang ◽  
Yawei Liu ◽  
Guihong Fang
Keyword(s):  
Rheological Properties ◽  
Xanthan Gum ◽  
Sensory Quality ◽  
Average Particle Size ◽  
Cassava Starch ◽  
Neutral Protease ◽  
Average Particle ◽  
Dry Milling ◽  
Wet Milling ◽  
Corn Flour

Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared with dry-milling corn flour (DCF) and wet-milling corn flour (WCF), the ECF had less average particle size (16.74 μm), higher peak viscosity and higher final viscosity of 2997 cP and 3300 cP, respectively. The thermal properties showed that ECF had higher ∆H and lower To, Tp and Tc. The G′ of ECF gel (6%, w/w) was higher than that of DCF gel and WCF gel. Dynamic viscoelastic measurement indicated that the tortillas made of ECF had lower G′ and G″ over the frequency range (0.1–100 rad/s) after adding xanthan gum and cassava starch. The gel structure of tortillas made of ECF was homogeneous in distribution of pores. The gelatinization, thermal and rheological properties of corn flour were improved by addition of neutral protease. The addition of xanthan gum and cassava starch helped to make the tortilla with porous structure and good sensory quality.

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