The use of grains as an alternative to wheat in breadmaking has rapidly grown the last few years, driven by Sustainable Development Goals toward improving food security and promoting sustainable agriculture. Flours from legumes, pseudo-cereals, minor cereals milling by-products, such bran, are particular interest. production partially substituted or wheat-free bread is, however, a challenging t...

Cereal Chem. 86(5):582–589 A modified extensigraph method reduced sample quantity to 100 g from 300 g and testing time by half with easy dough preparation compared to the AACC standard extensigraph method, which challenges wheat breeding programs where the sample size is small and evaluations of large numbers of samples are demanded. Correlation coefficients (r) for 93 pairs of each of six exte...

Kuktaite, R. 2004. Protein Quality in Wheat: Changes in Protein Polymer Composition During Grain Development and Dough Processing. Doctoral dissertation. ISSN 1401-6249, ISBN 91-576-6778-0 The overall objective of the present studies was to increase the understanding about protein quality in wheat, i.e. to make it possible to improve the production of wheat with desired quality for different en...

Cereal Chem. 72(l):58-64 A dynamic rheometer was used to characterize the effect of glutathione, interchange. Addition of potassium bromate to dough resulted an increase potassium bromate, and two ascorbic acid isomers on the rheological in G'and a decrease in loss tangent. L-threoascorbic acid was rheologically properties of wheat flour doughs. During resting after mixing (dough more effective...

Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking when used as ingredient. This study aims to determine the role of dough acidification on Chlorella vulgaris enriched breads. Different levels microalga (1%, 2% 3%) were incorporated in recipe presence either 10% sourdough or chemically acidified doughs. Dough bread characteristics evaluated. Addit...