Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

Part of the role which arabinoxylan (AX) plays in bread making relates to its impact on bulk rheology dough. However, actual mechanisms by it influences dough are still not well understood. An evident research approach is use endo-?-1,4-xylanases (XYLs) hydrolyze AX and hence increase their solubility. Here, population (i) wheat (ii) mixed cereal doughs made from blends flour (WF) rye (RF) was ...

A new approach to the forming control using a forming process model of rheological food dough is presented. Manipulative operations of rheological objects can be found in many industrial fields such as food industry and medical product industry. For example, automatic operations of rheological objects such as food dough are eagerly required in food industry. Since food dough deforms during oper...

Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects OP inclusion wheat flour (0.01% 0.02% on weight basis) dough rheology breadmaking performance, bread features were investigated. Farinograph, uniaxial extension shear rheometry (oscillatory creep-recovery) applied. Doughs contai...

PEČIVOVÁ, P., JUŘÍKOVÁ, K., BUREŠOVÁ, I., ČERNÁ, M., HRABĚ, J.: The eff ect of pectin from apple and arabic gum from acacia tree on quality of wheat fl our dough. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 6, pp. 255–264 The infl uence of hydrocolloids on the qualitative properties of wheat fl our dough was monitored by farinograph. The addition of arabic gum from acacia tree to...

Acoustic cavitation has been shown to cause physical damage and partial starch depolymerization in ultrasound-treated flours. However, the promising effects of this modification on bread-making performance gluten-free flour are still unexplored. Based hypothesis, sonicated rice (2–20 min) was used replace 30% native control formulation bread. Breadmaking characterized by doughs' pasting, therma...

The effect of the dosing vehicle (e.g., dough) on the ability of an in vitro gastrointestinal (IVG) method to predict relative bioavailable Pb associated with soil ingestion was evaluated. Bioaccessible Pb determined by the IVG method was compared with relative bioavailable Pb measured from dosing trials using juvenile swine for 18 contaminated soils ranging from 1270 to 14200 mg Pb kg(-1). Bio...

All over the world, healthy foods, functional diet foods and many similar terms are on agenda. Consumers offered different types of for a diet. To this end, studies to improve properties bread have gained momentum. One ways is use flours with more than wheat flour. However, effects added rheology dough also different. The aim study determine (buckwheat (10-30%), carob (3, 6, 9, 12), chickpea (1...