This work deals with the electromagnetic characterization of Carasau bread doughs, in microwave range region. The microstructure, texture, product quality and dielectric properties were investigated, jointly a thorough thermogravimetric analysis. goal is to link physical process variables. variation during dough leavening studied. raw materials (water, yeast, salt semolina) measured from 500 MH...

Cereal Chem. 72(l):58-64 A dynamic rheometer was used to characterize the effect of glutathione, interchange. Addition of potassium bromate to dough resulted an increase potassium bromate, and two ascorbic acid isomers on the rheological in G'and a decrease in loss tangent. L-threoascorbic acid was rheologically properties of wheat flour doughs. During resting after mixing (dough more effective...

Orange peel and pulp were analyzed for their proximate composition, water and oil holding capacity. Data showed that, orange peel and pulp had high amount of dietary fiber (74.87 and 70.64%, respectively) with high proportion of IDF, also it has high level of water and oil holding capacity. Biscuits prepared from blendes containing different proportion (0,5,15 and 25%) orange peel or pulp were ...

The consequences of addition of 1 % (w/w) glutenin of selected commercial wheat varieties, differing in their quantitative and qualitative gluten profile, to the base flour were investigated. The study was accomplished by employing an advanced 4 g bowl of MicrodoughLab (MDL). The elementary torque-time functions such as peak resistance,dough development time, dough stability, softening and ener...

Potassium bromate is a well known dough conditioner that has been used for many years in breadmaking around the world. It is used to improve dough-handling properties, oven rise, texture, and loaf volume and to control bread properties affected by changes in wheat qualities between crop years. Potassium bromate is a slow-acting oxidizing agent. It reacts until the end of the make-up stage, mode...

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...

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...