scholarly journals Effect of golden and brown linseed fibre on wheat flour pasting, dough properties and bread quality

2018 ◽  
Vol 46 (1) ◽  
pp. 114-123 ◽  
Author(s):  
I. Švec ◽  
M. Hrušková
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Dough Properties

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Micronized whole wheat flour and xylanase application: dough properties and bread quality

2020 ◽  
Author(s):  
Josemere Both ◽  
Bárbara Biduski ◽  
Manuel Gómez ◽  
Telma Elita Bertolin ◽  
Maria Tereza Friedrich ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Whole Wheat Flour ◽  
Dough Properties ◽  
Whole Wheat

Effect of yerba mate ( Ilex paraguariensis ) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

2021 ◽  
Author(s):  
Gabriela Soster Santetti ◽  
Marina Volpato Dacoreggio ◽  
Ana Carolina Mattana Silva ◽  
Barbara Biduski ◽  
Joseane Bressiani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Bread Quality ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Whole Wheat Flour ◽  
Dough Properties ◽  
Whole Wheat

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties

2021 ◽  
Vol 353 ◽  
pp. 129407
Author(s):  
Suyun Lin ◽  
Xiaoxuan Jin ◽  
Jing Gao ◽  
Ziyou Qiu ◽  
Jian Ying ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Bread Quality ◽  
Dough Properties

Adding Rice Starch to Hard Wheat Flour for Improving its Dough Properties and Baking Quality

1975 ◽  
Vol 27 (6) ◽  
pp. 198-202 ◽  
Author(s):  
R. M. A. El Saadany ◽  
Y. H. Foda ◽  
F. M. El Saadany
Keyword(s):  
Wheat Flour ◽  
Rice Starch ◽  
Hard Wheat ◽  
Baking Quality ◽  
Dough Properties
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