Effect of waxy flour blends on dough rheology and bread quality

2014 ◽  
Vol 50 (4) ◽  
pp. 926-933 ◽  
Author(s):  
Laura H. Blake ◽  
Colin F. Jenner ◽  
Andrew R. Barber ◽  
Robert A. Gibson ◽  
Brian K. O'Neill ◽  
...  
Keyword(s):  
Bread Quality ◽  
Dough Rheology ◽  
Flour Blends

Dough rheology and bread quality of wheat–chickpea flour blends

2012 ◽  
Vol 36 (1) ◽  
pp. 196-202 ◽  
Author(s):  
Idriss Mohammed ◽  
Abdelrahman R. Ahmed ◽  
B. Senge
Keyword(s):  
Bread Quality ◽  
Dough Rheology ◽  
Chickpea Flour ◽  
Flour Blends

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

scholarly journals Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 233 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Marco Napoli ◽  
Marco Mancini ◽  
Piernicola Masella ◽  
Alessio Cappelli ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Protein Composition ◽  
Bread Quality ◽  
Dough Rheology ◽  
Seeding Density ◽  
Wheat Varieties ◽  
Kernel Composition ◽  
Nitrogen Treatments ◽  
Sulfur Fertilization

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

scholarly journals Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

2006 ◽  
Vol 99 (2) ◽  
pp. 408-415 ◽  
Author(s):  
A. Bonet ◽  
C.M. Rosell ◽  
P.A. Caballero ◽  
M. Gómez ◽  
I. Pérez-Munuera ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Molecular Level ◽  
Bread Quality ◽  
Dough Rheology

scholarly journals Bread quality and dough rheology of enzyme-supplemented wheat flour

2006 ◽  
Vol 224 (5) ◽  
pp. 525-534 ◽  
Author(s):  
Pedro A. Caballero ◽  
Manuel Gómez ◽  
Cristina M. Rosell
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheology

Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality

2015 ◽  
Vol 7 (4) ◽  
pp. 569-579 ◽  
Author(s):  
K. Mahmood ◽  
M.S. Alamri ◽  
A.A. Mohamed ◽  
S. Hussain ◽  
A.A. Abdu Qasem
Keyword(s):  
Functional Properties ◽  
Bread Quality ◽  
Dough Rheology ◽  
Pan Bread ◽  
Gum Cordia

Effect of isomaltodextrin on dough rheology and bread quality

2021 ◽  
Author(s):  
Fang Fang ◽  
Aminata Diatta ◽  
Senay Simsek ◽  
Pablo Torres‐Aguilar ◽  
Hikaru Watanabe ◽  
...  
Keyword(s):  
Bread Quality ◽  
Dough Rheology
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