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...

Leftover dough, a byproduct in steamed bread processing, is rich starch, which carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients medium of Isochrysis galbana. In this study, leftover dough hydrolysates were used as carbon resources cultivation galbana docosahexaenoic acid production under different NaNO3 concentrations. The results showed that conce...

BACKGROUND The effects of mixtures of reducing and oxidising agents on the rheological characteristics and quality of wheat flour dough and the sensory characteristics of buns were studied. RESULTS In chemical analyses, no differences between control dough and doughs with individual mixtures of additives were found. Rheological measurements showed that increasing addition of L-ascorbic acid +...

Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for b...

This study was performed to investigate the chemical and rheological properties of composite flours prepared by using whole wheat flour (Triticum aestivum), whole maize flour (Zea mays) and whole sorghum flour (Sorghum bicolor). Seven blends were prepared by homogenously mixing maize and sorghum flours with wheat flour in the percentage proportions: 0:100, 10:90, 20:80, 30:70, 15:15:70 (MF: WWF...

Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples ...

Certain factors are common to the erythrocyte sedimentation rate and the plasma viscosity. Thus fibrinogen increases the erythrocyte sedimentation rate (Gram, 1921 ; Greisheimer, Johnson, and Ryan, 1929) and Hardwicke, Ricketts, and Squire (1950) found that a direct logarithmic relation exists between the erythrocyte sedimentation rate and the plasma fibrinogen concentration. Also fibrinogen ex...

in the baking industry, use of hydrocolloid technology to improve the operation and to increase the tolerance to paste fermentation conditions, improve quality and increase the shelf life of fresh as well as stored bread, is of large applications. this research was carried out to evaluate the effects of gel of sodium alginate on rheological properties of dough and quality (volume, specific volu...

This study presents the action of an exogenous enzyme: protease in different dosages, in the bread dough. The determination of the rheological characteristics of the dough is obtained by alveographic method. The addition of proteolytic enzymes allows adjustment of the rheological characteristics of dough according to the needs of the technological process. The specific effect of proteases on th...

It is known that crystalline amylopectin of starch plays a role of resistant starch. Although crystalline amylopectin of starchy food melts almost completely during its heat-processing, the melting may be prevented by a pre-dehydration treatment, because melting temperature of the crystalline amylopectin increases with a decrease in the water content of starch. In order to some insight into the...