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...

Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging,...

Sweet sorghum (Sorghum bicolor (L.) Moench) is a multiple-purpose crop which has been consumed as either food or feed and recently, industrially cultivated for liquid sugar and ethanol production. Biomass and carbohydrate composition of sweet sorghum are considered as important factors for industrial productions. Thus, in this study fresh stalk yield, total sugars, sucrose content and invert su...

Abstract—The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the qualit...

In this article we report on work concerned with the three-dimensional numerical simulation of dough mixing that arises in the food processing industry. Two dough mixers at various rotation speeds are studied, one with one stirrer and the other with two stirrers. Various types of fluid models are incorporated in this work. Numerical simulations are based on three dimensions in the cylindrical c...

In the dough, carbon sources are constituted of flour glucides represented by small quantities of glucose, fructose and sucrose. Glucose and fructose can be directly metabolised as they are diffused through the cellular membrane. There is a greater preference for glucose, which is the first to be used in the dough. By decreasing the glucose concentration, the yeast uses the fructose in the doug...

The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing in their quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished by employing an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peak resistance,dough development time, dough stability, softening and ener...

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determine...

"Elasticity" in bakery is a sensory perception that is felt when the dough is rapidly stretched and released. Elasticity is good when the dough contracts rapidly to approximately its original shape. In another test the baker tries to stretch the dough into a thin membrane (Fig. 82). The formation of membranes with no fissures is attributed to good gluten quality 14 The Role of Gluten Elasticity...

Deformability modulus, hardness, cohesiveness and adhesiveness of cassava dough reconstituted from precooked flour were evaluated using a lubricated compression test and texture profile analysis. Cassava parenchyma processed under different cooking conditions and left at either -5oC or -20oC for 24 h was used to make flour, which was reconstituted into dough. As temperature decreased to -20oC d...