Cereal Chem. 72(3):308-311 A neural network was designed to predict the rheological properties accurately predicted the Theological properties (>94%) based on the mixer of dough from the torque developed during mixing. Dough rheological torque curve. The ability to measure the rheology of every batch of dough properties were determined using traditional equipment such as farinoenables online pr...

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also improve their quality, especially concerning the lysine content, limiting amino acid wheat flour. As an alternative enrichment, isolates become viable because they provide content and quality. However, that addition flour greatly affects its rheological properties. Thus, objective th...

In this study, the incorporation of leek in wheat bread was explored. Green leaves were dried with two techniques to obtain powder after milling. The air-dried and freeze-dried powders incorporated into flour at five substitution levels (0, 0.5, 1, 1.5 2 g/100 g). impact on dough rheology, quality, sensory evaluation mould-free shelf-life investigated. Leek negatively impacted mixing properties...

This study focuses on the possibility of using germinated lupine flour (GLF) in breadmaking process order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% 20%) were used, influence its addition wheat was analyzed. On empirical rheological properties, GLF has effect decreasing water absorption capacity, consistency, baking strength, extens...

Wheat flour dough is a rheologically complex viscoelastic material, whose unique time-dependent properties depend on the quality of the flour, the available moisture, and the extent to which the dough is mixed. The rheological properties developed in dough during mixing are governed by the rate, amount, and type of deformation applied. As a result, dough mixers have evolved into highly complex ...

Cereal Chem. 70(l):59-63 A capillary extrusion rheometer was employed for detailed investigation coefficient of 2,395 Pa-sec 03 4 . The flow curves, corrected for end effects of the flow behavior of wheat flour-water dough. Dough was extruded and for effect of die diameter on shear rates, were independent of capillary at ambient conditions through capillaries of different lengths and diamdimens...

The inclusion of plant material in bread formulations is a global trend, but research on the mechanisms its effect structural and baking performance dough lacking. Herein, edible chrysanthemum (Chrysanthemum morifolium Ramat.) powder (CP) was substituted for wheat flour at 3–15 wt% effects structure rheology, physicochemical properties, aroma profile were investigated. CP reduced relative cryst...

Occurrence of surplus bread (SB) is common in the baking industry. Edible can be utilized as a new dough ingredient; however, it creates technological challenges that affect quality bread. In this study, interactions SB with macromolecules were studied gluten-starch model system and subsequent Moreover, dextran or maltosyl-isomalto-oligosaccharides (MIMO) produced by dextransucrase preparation,...

The aim of the study was to investigate effect using various by-products (orange and apple pomace, tomato peel, pepper prickly pear seed peel) on dough rheology properties gluten-free bread. were incorporated into a bread formulation based corn chickpea flours (2/1 w/w). Different levels each by-product (0, 2.5, 5, 7.5% in basic replacement) tested. Wheat without addition used as controls. resu...