In extrusion printing, the printability of food materials depends on rheology under shearing when extruded, and at rest, post-deposition. Piloting microstructure to provide rheological properties compatible with 3D printing is a major challenge. Microstructure, rheology, wheat-flour based varying concentrations flour, sugar, oil, water were studied. Materials obtained by heating doughs moisture...

Background and objectives Utilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain flour protein content. One strategy to increase content is introducing the functional Gpc-B1 allele from wild emmer dicoccoides). Findings Introduction into soft kernel increased 17 g/kg, dough strength as evidenced SDS sedimentation volume Mixograph mixing parameters, strai...

Andean grains have great potential for transformation into new products, but their comprehensive utilization is a technological challenge. The objective of this work was to modify the techno-functional properties whole-grain flours Capia, Bolita and Chulpi maize races by extrusion obtain that potentially improve quality gluten-free bread. were extruded in single screw extruder, using an incompl...

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 composite dough used to prepare bread. The doughs were subjected rheological analysis using mixolab, consistograph alveograph. Bread physical properties measured sensory qualities evalu...

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 +...

Rheological properties of intermediate moisture (35-45% wet basis) doughs from pregelatinized and raw wheat starch blends of various ratios were characterized using off-line capillary rheometry and online slit-die extrusion. In the case of capillary rheometer, viscosity of blends decreased by up to 50% as pregel starch concentration increased from 5 to 45%, whereas tests could not be conducted ...

Fourier transform horizontal attenuated total reflectance (FT-HATR) was used to examine changes in the secondary structure of gluten proteins in a flour-water dough system during mixing. Midinfrared spectra of mixed dough revealed changes in four bands in the amide III region associated with secondary structure in proteins: 1317 (alpha-helix), 1285 (beta-turn), 1265 (random coil), and 1242 cm (...

This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglome...

Protein hydrolysis and amino acid metabolism contribute to the beneficial effects of sourdough fermentation on bread quality. In this work, genes of Lactobacillus sanfranciscensis strain DSM 20451 involved in peptide uptake and hydrolysis were identified and their expression during growth in sourdough was determined. Screening of the L. sanfranciscensis genome with degenerate primers targeting ...

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...