The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

Escape responses of fishes have long been studied as a model locomotor behavior in which hypothesized maximal or near-maximal muscle power output is used to generate rapid body bending. In this paper we present the results of experiments that challenged zebrafish (Danio rerio) to perform escape responses in water of altered viscosity, to better understand the effects that the fluid mechanical e...

Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

The development of gluten-free bread production has drawn massive attention to decrease the number wheat imports in some developing countries and fulfilled needs people with celiac other diseases related gluten components. Since component flours taken a major role form an extensible structure dough, its removal emerged considerable issues production. Hydrocolloids are food additive which able g...

Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

there are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. however, there is little information to prove such effect on flat breads. the main aim of this study was to improve the quality of barbari dough and bread (iranian flat bread) in terms of texture, taste and general acceptability of fres...

acrylamide was grafted in low density polyethylene during melt processing in the presence of a free radical initiator using a torque rheometer in a closed system. effects of processing time, acrylamide and benzoyl peroxide concentrations were studied. ftir studies revealed that the degree of grafting increased by an increase in acrylamide concentration. maximum grafting was obtained at 7 minute...

The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiberenriched foods such as fiber-enriched baked goods. A distinction is established between insoluble DF and soluble DF. Insoluble and soluble forms of DF have different compositions resulting in different of nutritional, physiological and technological properties. In this work, the effect of ins...