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Cookie Making Potential of Composite Flour Containing Wheat, Barley and Hemp
wheat composite flour barley flour hemp product baking test cookie cluster analysis
2015/12/30
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour
as expected, and positively influenced its cookie making potential. Dehulled or co...
Evaluation of wheat/non-traditional flour composite
dietary fibre flour, minerals proteins resistant starch baking test
2014/7/10
We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used ...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
Dough Properties and Baking Quality of Several Domestic Wheat Flours as Compared with Commercial Foreign Wheat Flour
breadmaking domestic wheat fermograph
2009/6/18
The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat ...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Effects of Increase in α-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat
extra-strong variety breadmaking quality endo-protease activity
2009/6/18
The effects of increase in α-amylase and endo-protease activities during germination on the deterioration of the breadmaking quality of hard wheat were examined using three varieties with different st...
Staling and Texture of Bread Prepared from New Japanese Bread Wheat Varieties with Slightly Low-Amylose Starch
bread staling texture wheat starch
2009/5/20
The bread-making quality of flour made from two new Japanese bread wheat varieties, Haruyokoi and Kitanokaori, was evaluated, and the staling and texture of bread made from these flour types were comp...
Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour
Kasutera cake baking dry-heated wheat flour hydrophobicity
2010/2/3
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake inc...
Wheat flour dough alveograph characteristics predicted by NIRSystems 6500
wheat flour doughAalveographANIRSystems 6500Aprediction of rheological characteristics
2014/3/19
Rheological quality of wheat dough prepared from 130 variety, stream, and commercial wheat flour samples (wheat harvest 1999, 2000 and 2001) was assessed with alveograph. Spectra of all samples were m...
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
wheat flour dough rheological characteristics maturograph oven spring bread baking test
2014/3/19
Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harv...
Prediction of wheat and flour Zeleny sedimentation value using NIR technique
wheat flour Zeleny sedimentation value NIRSystem 6500 Inframatic 8620 ASH prediction of quality
2014/3/19
Analytical quality parameters of wheat flour prepared from variety and commercial wheat samples (wheat harvest 1998, 1999, 2000 and 2001) were assessed by means of filter spectrograph Inframatic 8620 ...
Effect of ascorbic acid on the rheological properties of wheat fermented dough
ascorbic acidSwheat flourSfermented doughSmaturographSoven rise recorderSbread volume
2014/3/19
The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented two groups of flours, characterised (according to the ash content,...
Effect of malt flour addition on the rheological properties of wheat fermented dough
wheat flour malt flour fermented dough maturograph oven rise recorder bread volume
2014/3/19
The bread-making quality of forty three wheat flour samples, divided into two groups according to the ash content (up to 0.6% and 0.7%), and its changes by fortification with malt flour were studied i...
Relationship between Baking Quality and Proportion of SDS-Insoluble Gluten in Wheat Flour
N-ethylmaleimide baking quality yeast food (ingredient)
2010/11/22
The relationship between loaf volume and the proportion of SDS-insoluble gluten in wheat flour was studied using N-ethylmaleimide (NEMI) as a modifying reagent of gluten. The loaf volume responded to ...