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...

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed improve WWF's poor technological properties and resulting bread quality. We tested effect of a common bakers' strategy WWF performance: adding part water recipe during kneading operation. First, operating conditions were optimized perform gradual addition. The dough sample was second trial make an ...

background and objectives: rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. our purpose in the present research is to apply soft computation tools for predicting the rheological properties of dough out of simple measurable factors. materials and met...

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...

Wheat flour is the main ingredient in bread processing. manufacturers produce quality wheat suitable for term of its chemical composition and rheological properties. This study compared four types flours (premium high protein, economic medium protein) produced by PT XYZ (namely GC, GE, KR BS) with other (TTK1 to TTK8) making sweet bread. Chemical (moisture, ash, protein gluten), Farinograph pro...

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...

Abstract Background and objectives To further improve the efficiency of GlutoPeak test for selecting water absorption gluten strength in wheat breeding programs, this study was conducted to investigate suitability effectiveness wholemeal as testing material by eliminating flour milling process which is often bottleneck quality evaluation throughput. Findings By analyzing forty‐four advanced lin...