Rheological Properties and Baking Performance of New Oat β-Glucan-Rich Hydrocolloids

2005 ◽  
Vol 53 (25) ◽  
pp. 9805-9809 ◽  
Author(s):  
Suyong Lee ◽  
Kathleen Warner ◽  
George E. Inglett
Keyword(s):  
Rheological Properties ◽  
Baking Performance

Rheological properties and baking performance of rye dough as affected by transglutaminase

2011 ◽  
Vol 54 (1) ◽  
pp. 29-36 ◽  
Author(s):  
M. Beck ◽  
M. Jekle ◽  
P.L. Selmair ◽  
P. Koehler ◽  
T. Becker
Keyword(s):  
Rheological Properties ◽  
Baking Performance

scholarly journals EXAMINATION OF RELATIONSHIPS BETWEEN THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF SELECTED SOFT WHEAT FLOURS

2004 ◽  
Vol 27 (3) ◽  
pp. 239-254 ◽  
Author(s):  
MARIA G. URIYO ◽  
WILLIAM E. BARBEAU ◽  
CARL A. GRIFFEY ◽  
JAMES RANCOURT
Keyword(s):  
Rheological Properties ◽  
Soft Wheat ◽  
Wheat Flours ◽  
Baking Performance

Evaluation of GlutoPeak test for prediction of bread wheat flour quality, rheological properties and baking performance

2019 ◽  
Vol 90 ◽  
pp. 102827 ◽  
Author(s):  
Çiğdem Mecitoğlu Güçbilmez ◽  
Mehmet Şahin ◽  
Aysun Göçmen Akçacık ◽  
Seydi Aydoğan ◽  
Berat Demir ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Bread Wheat ◽  
Wheat Flour ◽  
Flour Quality ◽  
Wheat Flour Quality ◽  
Baking Performance ◽  
Bread Wheat Flour

scholarly journals Rheological properties and baking performance of new waxy lines: Strengths and weaknesses

LWT ◽  
2018 ◽  
Vol 88 ◽  
pp. 159-164 ◽  
Author(s):  
Rosita Caramanico ◽  
Alessandra Marti ◽  
Patrizia Vaccino ◽  
Gabriella Bottega ◽  
Carola Cappa ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Baking Performance

scholarly journals Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 167-173
Author(s):  
M.N.G. Amin ◽  
D. Pebruwantoro ◽  
S.A. Pralebda ◽  
M.N. Hasan ◽  
Zakariya ◽  
...  
Keyword(s):  
Bulk Density ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Peak Time ◽  
Bruguiera Gymnorrhiza ◽  
Preliminary Study ◽  
The Difference ◽  
Physicochemical And Functional Properties ◽  
Baking Performance ◽  
Comprehensive Study

In order to yield influential information on the most recommended use of BGF, which so far still questioned, this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%) were produced, where single WF and BGF were used as controls. This research revealed the different amount of BGF and wheat flour in the mixed flour showed the significantly different value of functional and rheological properties attributes, such as bulk density, CI, HR, WAI, WSI, SP, OAC, peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity and peak time. We have inferred to some previous studies and speculated that the difference in functional and rheological properties could be caused by the different amylose and amylopectin amount in the mixed flour. As far as we know that this present study was the first study on the mixed flour of BGF and wheat flour, therefore we suggested a more comprehensive study such as investigation of baking performance and bread qualities.

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