The aim of this study was to optimize composite breads wheat and whole millet flour by the use natural improvers. Three types local malted cereals were used as fermented with EPSs producing LAB strain prior use. technological characteristics flours determined using an alveograph. physico-chemical nutritional standard methods their sensory profiles evaluated a panel 35 consumers. alveograph resu...

Obtaining wheat grain with good baking qualities is an important part of the food security Russian Federation. An link in production development winter common varieties, which have genetically determined quality characteristics. FSBSI “FRC “Nemchinovka” a leading institute for strong and valuable varieties. In recent years, most spread varieties developed by “Nemchinovska” are ‘Moskovskaya 39’,...

The aim of the study was to determine influence hemp seed oil on rheological properties dough and white black wheat flour bread. In this work, obtained from types 550, 650, 1350 which added in percentages ranging 0–15% (flour-based). empirical fundamental were characterization using an alveograph test a rotational rheometer. determined by indicated correlation between extensibility index bread ...

Cereal Chem. 86(5):582–589 A modified extensigraph method reduced sample quantity to 100 g from 300 g and testing time by half with easy dough preparation compared to the AACC standard extensigraph method, which challenges wheat breeding programs where the sample size is small and evaluations of large numbers of samples are demanded. Correlation coefficients (r) for 93 pairs of each of six exte...

Wheat ( L.) cultivars must possess suitable end-use quality for release and consumer acceptability. However, breeding for quality traits is often considered a secondary target relative to yield largely because of amount of seed needed and expense. Without testing and selection, many undesirable materials are advanced, expending additional resources. Here, we develop and validate whole-genome pr...

The rheological properties of wheat dough directly influence the texture and appearance of bakery products, and the effect of wheat proteins on flour dough properties is a question attracting considerable interest. We present results that complement this ongoing theoretical scrutiny by empirically relating intrinsic grain properties to end-use flour characteristics. More specifically, we presen...

The rheological properties of dough made from a mixture wheat flour and dogwood seeds are investigated. For the production flour, were crushed on disintegrator to size less than 100 nm. objects study control sample without addition cornel seed (sample no. 1) samples with in amount 2,5%; 5,0%, 7,5% instead (samples 2, 3, 4, respectively). test studied using alveograph (Chopin) farinograph (Brabe...

The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...