The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...

efforts to improve the quality of bakery products are increasing every day. several techniques were developed for this purpose. in this study the possibility of betterment and optimization of quality properties of dough and barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. the independent process variables for baking process were do...

the effect of xanthan and qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the mixing tolerance index (mti), dough development time (ddt), gelatinization temperature (gt), viscosity, dough stability and quality of wheat flour. addition of xanthan and qodume shi...

wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. dough sof-tening increased with an increased level of oat ...

An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the ertensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Machine. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the vi...

The increasing interest in unrefined flour-based products demands innovative strategies to improve dough properties and bread quality. This study investigated the effect of an empirical practice used by bakers – gradual flour addition during kneading on wholewheat After optimizing operating conditions perform kneading, a full factorial design tested optimized samples as function total water con...

The motivation for this work is to propose a first thorough review of dough rheological models used in numerical applications. Although many models have been developed to describe dough rheological characteristics, few of them are employed by researchers in numerical applications. This article reviews them in detail and attempts to provide new insight into the use of dough rheological models.

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...

1. Amjid M.R., Shehzad A., Hussain S., Shabbir M.A., and Khan 2013. A comprehensive review on wheat flour dough rheology. Pak. J. Food Sci., 23, 2, 105-123. Google Scholar

Grains of the wheat variety Tajan were milled into straight-run flour and bran. Proximate analysis, farinograph experiments and rheological characteristics were conducted. Two types of bran (hydrothermal treated and untreated) at three levels (0%, 5%, 10%) were added to the parent flour. Proximate analysis and farinograph experiments of these flours were conducted. The effects of adding treated...