Wheat is known as a staple crop around the world. Roshan wheat cultivar is an elite variety with high cultivation in Iran, on which radiation has been done in order to access higher qualitative feature. After data collection of the tests Farinograph and Extensograph were implemented using physical and chemical features of wild type wheat and mutant line. The results suggest that line mutant in ...

Marama bean is an indigenous southern African oilseed legume with an unusual protein composition. Hence, its rheological properties were studied. Marama protein formed a highly viscous and extensible dough when compared to soya and gluten. With a dough of 38% moisture, marama protein extensibility was very high (304% of its original length), twice that of gluten and soya, and this increased con...

The main objective of this study was to understand the physical law characterizing dough during kneading. Throughout the process, dough is subjected to extensional deformation resulting from the mechanical component and the development of holes in the matrix. For that, we developed a very low frequency acoustic device (< 100 Hz) to follow the mechanical evolution of the dough through an in-line...

Durum wheat (Triticum turgidum L.) is the preferred raw material for the production of pasta worldwide and some speciality bread common in parts of Italy and the Mediterranean region. The quality of such foods in terms of texture, colour, flavour and appearance are determined by raw material quality, processing methods and other ingredients. This review focuses on the raw material composition a...

Environ Entomol 23(6): 1534-1543 (1994) ABSTRACT The nitidulid species, Carpophilus mutilatus Erichson, C hemipterus (L ), C freemani Dobsan, and C obsoletus Erichson, responded to their aggregation pheromones during a 17-mo study in a California date garden The pheromones were dramatically synergized by volatiles from fermenting whole-wheat bread dough; pheromones alone attracted only 1 0-29% ...

We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheo...

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to estab...

Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...