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Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling
Sourdough Quality
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2016/6/2
The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
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2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times
rheofermentometer yeast fermentable sugars Principal Component Analysis HPLC
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2014/2/24
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
spray-dried sourdough dough rheology flour
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2014/2/24
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough...
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
wheat fibre apple fibre potato fibre bamboo fibre bakery test sensory analysis
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2014/2/24
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph...
Dynamic NIR Spectroscopy to Monitor Bread Dough Mixing: A Short Review
Monitor Bread Dough Mixing Short Review
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2016/5/31
Near infrared (NIR) spectroscopy has been recognized as a valuable tool for quality control in both industry and laboratories. The aim of this review is to describe the ability of the dynamic NIR spec...
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
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2014/2/25
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 ins...
New approach to the study of dough mixing processes
mixing kneading dough rheology wheat dough
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2014/2/27
The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actu...
Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions
amylase enzymes extrusion protease wheat flour
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2010/3/24
Low processing temperatures are required to improve the texture of products when enzymes are directly added to the extruder. Interaction among processing variables and enzymatic activity can occur dur...
Effects of Polyunsaturated Phospholipids on the Thermal and Physical Properties of Starch in Dough and Bread
polyunsaturated fatty acid phospholipids starch gelatinization
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2009/7/8
The effects of polyunsaturated phospholipids on changes in the thermal and physical properties of starch systems during mixing, baking and storage were studied. In the presence of phospholipids (PLs) ...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
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2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
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2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
amaranth fiour lipase hemicellulase
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2009/6/18
The commercial hard wheat flour, “Cameria” replaced by amaranth flour (∼20%), was tested for its dough properties and baking qualities including sensory evaluation. The loaf volumes of bread bak...
Relationship between Physical Dough Properties and the Improvement of Bread-Making Quality during Flour Aging
flour aging bread-making quality specific loaf volume
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2009/6/18
The relationship between physical dough properties and bread-making quality during flour aging was investigated for two Japanese domestic bread-making spring wheat cultivars (Haruyutaka, Haruyokoi) an...
The Quality of Extra Strong Flour Used in Bread Production with Frozen Dough
extra strong flour frozen dough bread-making quality
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2009/6/18
We examined the properties of frozen dough made with an extra strong (ES) flour called Wildcat to determine the freezing resistance of the flour. The results were as follows: (1) Degradation of the fr...