farinograph is the most frequently used equipment for empirical rheological measurements of dough. it’suseful to illustrate quality of flour, behavior of dough during mechanical handling and texturalcharacteristics of finished products. the percentage of water absorption and the development time of doughare the most important parameters of farinography for bakery industries during production. h...

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough propertie...

INTRODUCTION Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). METHODS Prior to milling t...

among cereals, oats are unique for their benefiting from high protein as well as lipid content. however, insufficient gluten content creates a big challenge to making breads out of this kind of cereals. flour made of one type of bread wheat cultivar plus two types of improved oat lines were employed in this study to make composite oat-wheat flour bread. according to the data obtained from farin...

protein content and its effect on the quality of fresh pastas, obtained from dough preparedwith different formulas: semolina, wheat flour, gluten, wheat bran and soybean proteins, were evaluatedin this paper. tests were carried out in the laboratory using raw materials from the same batch nationalorigin. raw materials were mixed in an auxiliary kneading machine with a 500 g -capacity. the dough...

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...

The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and re...

Cereal Chem. 72(l):33-37 The FY sedimentation test is commonly used by manufacturers of Spring and Western Soft White wheat classes decreased. Examination steamed and fried noodles as one of their flour quality specifications. of flours increasing in protein content and dough strength suggested that The FY sedimentation values of Canadian wheat flours were determined, the latter was associated ...