Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

2018 ◽  
Vol 54 (5) ◽  
pp. 1777-1786 ◽  
Author(s):  
Xiaoya Li ◽  
Honghai Hu ◽  
Fen Xu ◽  
Zhengquan Liu ◽  
Liang Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Dough

Effects of Mutant Thermostable α-Amylases on Rheological Properties of Wheat Dough and Bread

2003 ◽  
Vol 80 (6) ◽  
pp. 722-727 ◽  
Author(s):  
Tomoko Maeda ◽  
Tetsu Hashimoto ◽  
Masashi Minoda ◽  
Shin-ichiro Tamagawa ◽  
Naofumi Morita
Keyword(s):  
Rheological Properties ◽  
Wheat Dough

scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

LWT ◽  
2010 ◽  
Vol 43 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Xiaoguang Zhao ◽  
Dong Shi-Jian ◽  
Guanjun Tao ◽  
Rongrong Xu ◽  
Miao Wang ◽  
...  
Keyword(s):  
Phospholipase A2 ◽  
Rheological Properties ◽  
Egg Yolk ◽  
Wheat Dough ◽  
Dough Rheological Properties

Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

2001 ◽  
Vol 34 (3) ◽  
pp. 251-260 ◽  
Author(s):  
M.S Izydorczyk ◽  
A. Hussain ◽  
A.W. MacGregor
Keyword(s):  
Rheological Properties ◽  
Wheat Dough

Effect of inulin on rheological properties of soft and strong wheat dough

2018 ◽  
Vol 53 (7) ◽  
pp. 1648-1656 ◽  
Author(s):  
Denglin Luo ◽  
Xuerui Kou ◽  
Tian Zhang ◽  
Ying Nie ◽  
Baocheng Xu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Dough

Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

2008 ◽  
Vol 89 (2) ◽  
pp. 137-141 ◽  
Author(s):  
Chang-chun Hao ◽  
Li-jun Wang ◽  
Dong Li ◽  
Necati Özkan ◽  
De-cheng Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Dough ◽  
Powder Concentration

Rheological properties of wheat dough in some hexaploid Indian wheat varieties

2007 ◽  
Vol 55 (2) ◽  
pp. 235-241 ◽  
Author(s):  
K. Gajalakshmi ◽  
V. Reddy
Keyword(s):  
Rheological Properties ◽  
Hexaploid Wheat ◽  
Wheat Varieties ◽  
Flour Quality ◽  
Wheat Dough ◽  
Dough Properties ◽  
Brabender Farinograph ◽  
Biscuit Making ◽  
Dough Characteristics

The dough characteristics of fifty popular Indian hexaploid wheat varieties were assessed by testing various rheological properties using a Brabender Farinograph and an Extensograph. These studies were aimed at evaluating the flour quality and functionality of the wheat dough. Based on the rheological dough properties of 50 Indian hexaploid wheat varieties it was recommended that 13 wheats could be useful for blending purposes, 31 varieties could be used for both bread and chapatti making, and the remaining 6 wheats were found suitable for biscuit making. The outcome of the experiments will be useful for plant breeders, millers and bakers.

Physicochemical properties of starch in relation to rheological properties of wheat dough (Triticum aestivum L.)

2019 ◽  
Vol 297 ◽  
pp. 125000 ◽  
Author(s):  
Xinyou Cao ◽  
Jingyang Tong ◽  
Mengyun Ding ◽  
Kesen Wang ◽  
Libin Wang ◽  
...  
Keyword(s):  
Triticum Aestivum ◽  
Physicochemical Properties ◽  
Rheological Properties ◽  
Triticum Aestivum L ◽  
Wheat Dough
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