The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such a...

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting quinoa (QF) at different addition levels and particle sizes (PS). Experimental variation prediction ?-amylase activity, rheological properties, bread characteristics were estimated using mathematical models. decrease in falling number index, water absorption, speed protein weakening, ga...

Cereal Chem. 72(2):151-154 Fermented dairy ingredients prepared with Lactobacillus casei subsp. differ from that of standard milk bread. When milk was the main comrhamnosus and containing variable proportions of milk, whey, and whole ponent of the fermented dairy ingredient (no whey or flour), the quality wheat flour were incorporated in a pan bread formulation and tested of the bread was about...

The objective of this work was to study the effect pistachio by-product flour (PBF) addition wheat on rheological properties dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic farinographic assays, gluten, moisture content (H), dough pH were studied. In addition, texture profile analysis, dynamic rheology relaxation performed. water absorption, develo...

Complex rotational flows of non-Newtonian fluids are simulated through finite element methods. The predictions have direct relevance to dough kneading, associated with the food industry. The context is taken as two-dimensional and one of stirring material within a cylindrical vessel. Three stirrer shapes are considered, placed in eccentric location with respect to the cylinder centre. The motio...