Tef flour has been considered a good alternative raw material to improve the quality of gluten-free bread due its attractive nutritional profile. The influence tef variety (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) incorporation level (100, 75 50%) on rheological thermal properties maize starch-based doughs, their impact characteristics was investigated. addition brought about structuring effect doughs...

"Things sweet to taste prove in digestion sour" (Shakespeare, Richard II, Act 1, Scene 3, line 236)

Cereal Chem. 72(4):349-351 A high-performance liquid chromatography (HPLC) method has been systems and one chemically leavened dough system were used to test developed to extract and quantitate individual sugars present in dough the methodology. The chemically leavened dough system remained consystems throughout processing. Sugars were extracted from freeze-dried stant in its sugar composition ...

The relationship between lipid content and tolerance to freezing at -50 degrees C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents correlated with the superior cryoresistance in dough or in water of the fed-batch-grown com...

Gluten is the main functional component of wheat, and is the main source of the viscoelastic properties in a dough. Dough properties are primarily governed by the structure of gluten, and interactions within the protein complex. While starch and water are the main components of doughs, the physical properties of a dough arise from interactions between gluten proteins, particularly the disul®de-...