Abstract Background and Objectives Strengthening effects of sodium alginate (AG, anionic gum) locust bean gum (LBG, neutral on dough's network structures were investigated. Findings Among all samples, dough containing 0.6% AG showed the longest development stability time, which was longer than that LBG by 7.8% 15.5%, respectively. The relative elastic part maximum creep compliance (36.26%–59.13...

In this article we report on work concerned with the three-dimensional numerical simulation of dough mixing that arises in the food processing industry. Two dough mixers at various rotation speeds are studied, one with one stirrer and the other with two stirrers. Various types of fluid models are incorporated in this work. Numerical simulations are based on three dimensions in the cylindrical c...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...

Microalgae are an enormous biomass used for fortification in foods that represent a promising source of protein. Enrichment baked with microalgae is challenge its textural and structural impacts. In this study, dough rheology, physical, sensorial properties low-fat cookies Chlorella vulgaris at various concentration (0.5, 1.5 3.0 %) were evaluated. Dry matter (93.20 to 94.89, %), protein (5.55 ...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...