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...

Quality driven design uses specified product qualities as a starting point for process design. By backward reasoning the required process conditions and processing system were found. In this work dynamic optimization was used as a tool to generate processing solutions for baking processes by calculating optimal operation strategies which give a basis for process and unit operation design. Two d...

We present data for the rheology of suspensions of monodisperse particles of varying aspect ratio, from oblate to prolate, and covering particle volume fractions φ from dilute to highly concentrated. Rheology is characterized by fitting the experimental data to the model of Herschel & Bulkley (Herschel & Bulkley 1926 Kolloid Z. 39, 291–300 (doi:10.1007/BF01432034)) yielding three rheometric par...

The functionality of gluten extracted from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flours was evaluated and compared. The extra-strong wheat cultivars had stronger dough properties and produced smaller bread loaves than AC Barrie. Modifications of a starch displacement gluten extraction method were evaluated. For optimal gluten formation and extraction, wat...

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 (...

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and ph...

HRUŠKOVÁ MARIE, ŠVEC IVAN. 2016. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 64(3): 803–812. Wheat fl our substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively) as well as to l...

This paper reports on a study concerned with the numerical simulation of dough kneading that arises in the food processing industry. The flows considered are in a complex domain setting. Two dough mixers running at various rotation speeds are studied; one with a single stirrer, the other with two stirrers. Stirrers are fixed on the lid of the vessel and the motion is driven by the rotation of t...

The effectiveness of two lures for trapping the small hive beetle, Aethina tumida, by means of in-hive traps was tested by field trials in apiaries located in Florida, Delaware, and Pennsylvania during 2003-2005. Both lures included a mixture (pollen dough) consisting of bee pollen and commercial pollen substitute formulated with or without glycerol and honey. Before it was used in the traps, t...

Dear Editor: We read with great interest the article by Namratha and Shetty entitled “A Technique to Evaluate Custom Tray Border Extensions Before Peripheral Molding.” Articles related to evaluation of denture border extensions are numerous, but there is marked paucity of literature regarding evaluation of border extensions of custom trays before border molding. The authors have introduced a co...