This work examined the effect of mixing time on three different flour dough systems: bread-flour wheat dough, all-purpose flour wheat dough, and cake flour wheat dough. Both ultrasound and conventional rheology techniques were used to examine the effect of mixing on these dough systems. Fundamental ultrasound results were obtained at 3.5 MHz; velocity and attenuation showed peak values at the o...

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional proper...

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 ...

This paper reports on a study concerned with the numerical simulation of dough mixing that arises in the food processing industry. The flows considered are in a complex domain setting. Two dough mixers at various rotation speeds are studied; one with one stirrer and the other with two stirrers. Numerical simulations are based on three dimensions in the cylindrical polar co-ordinates system. The...

In this article we report on work concerned with the three-dimensional numerical simulation of dough mixing that arises in the food processing industry. Two dough mixers at various rotation speeds are studied, one with one stirrer and the other with two stirrers. Various types of fluid models are incorporated in this work. Numerical simulations are based on three dimensions in the cylindrical c...

The formation of the large protein structure known as "gluten" during dough-mixing and bread-making processes is extremely complex. It has been established that a specific subset of the proteins comprising gluten, the glutenin subunits, directly affects dough formation and breadmaking quality. Glutenin subunits have no definitive structural differences that can be directly correlated to their a...

This research aimed to investigate effects of dough improvers (trehalose; TR, sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough imp...

Cereal Chem. ~()(5):51 ~523 Wlwat (hilil'/ilil (/('slil'llll/ I .. ) genotypes with short mixing times usually have low lllixing toiel'ance values. which make them more ,ensitive to overmixing in commercial bread production. In thi, ,tudy. we evaluated the genotypic and environmental elTects on agronol11ic performance and end-u.se quality of 27 experimental genotypes (hereaner reJ'crred to a, I...

Fourier transform horizontal attenuated total reflectance (FT-HATR) was used to examine changes in the secondary structure of gluten proteins in a flour-water dough system during mixing. Midinfrared spectra of mixed dough revealed changes in four bands in the amide III region associated with secondary structure in proteins: 1317 (alpha-helix), 1285 (beta-turn), 1265 (random coil), and 1242 cm (...

In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely 'Gazul', 'Podenco' and 'Arpain'), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respec...