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Dissertations / Theses on the topic 'Bread dough'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Ng, Shen Kuan (Trevor Shen Kuan). "Extensional rheology of bread dough." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/38267.

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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.<br>Includes bibliographical references (p. 99-107).<br>We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheometer permitted us to investigate the visco-elastic nat

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2

Trinh, Linda. "Gas cells in bread dough." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/gas-cells-in-bread-dough(617b6c1d-273a-4223-a3f3-090d75ed7d0e).html.

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Gas cells make up a significant proportion of bread’s volume and are responsible for a number of bread’s characteristics, making their size distribution throughout bread an important quality parameter. The number and size of cells affect the texture and volume of bread, the quantity of sauce mopped up, and how bright the bread appears. Gas cells are incorporated into bread dough during mixing and manipulated throughout the breadmaking process to obtain the desired cellular structure. Due to the fragile nature of bread dough, obtaining accurate quantitative data on its cellular structure is cha

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3

Campbell, Grant M. "The aeration of bread dough during mixing." Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.

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4

Sevenou, Olivier. "Starch : its relevance to dough expansion during baking." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474.

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5

Lin, Hsing-I. "Using enzymes to improve frozen-dough bread quality." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/554.

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6

Hamlet, Colin G. "Monochloropropanediols in bread : model dough systems and kinetic modelling." Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408579.

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7

Robinson, Simone. "Fungal xylanases : purification, characterisation and bread improving properties." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299307.

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8

Ng, Shen Kuan (Trevor Shen Kuan). "Linear to nonlinear rheology of bread dough and its constituents." Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/42288.

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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2007.<br>Includes bibliographical references (p. 263-282).<br>There are many practical reasons for studying the deformational behavior or rheological properties of a dough system. The mass production of bread has led to a need of machines that are able to handle and process large volumes of dough. An understanding of the deformational properties can aid in designing machines of this kind. Less obviously, the texture of the bread we eat is governed by the mechanical properties of the dough from which it is

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9

Armaghani, F. A. S. "A study of two sour dough starter cultures." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372.

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10

Nitcheu, Ngemakwe Patrick Hermaan. "Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread." Thesis, Cape Peninsula University of Technology, 2014. http://hdl.handle.net/20.500.11838/832.

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Thesis presented in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences 2014<br>The aim of this study was to evaluate the effect of transglutaminase (TG) and cyclodextrinase (CG) on the rheological characteristics of oat dough and shelf-life characteristics of oat bread with a view to developing oat bread with improved texture and shelf-life. Firstly, the effects of yeast, carboxylmethylcellulose (CMC), plain yoghurt (YG), transglutaminase (TG) and cyclodextrinase (CG) on the mixing, pasti

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11

Van, der Graaf John E. "Isolation, purification and characterisation of a novel Mâ†r 50k wheat protein." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343324.

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12

Zambelli, Rafael Audino. "Development of a methodology to glaze frozen dough for bread production." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14965.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>A tÃcnica de glazeamento Ã utilizada em produtos de confeitaria e pÃes doces, com a finalidade de promover a melhoria das caracterÃsticas externas do produto. O estudo teve como objetivo desenvolver soluÃÃes de glazeamento compostas de matÃrias-primas nÃo-convencionais como Ãleos vegetais, vegetais em pÃ e subprodutos do processamento de frutas e avaliar o processo de obtenÃÃo dos pÃes tipo forma atravÃs da tecnologia de massas congeladas verificando o efeito da estocagem por 60 dias nos parÃmetros de qualidade dos pÃes. As soluÃÃes

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13

Schlepp, Emily Beth. "Effect of Flaxseed Fiber on Bread Quality Obtained from Frozen Dough." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26712.

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Fiber in frozen bread dough is thought to reduce the loss of yeast vitality and improve nutrition and quality of bread. The objective of this study was to determine the applicability of flaxseed fiber in frozen bread dough. Fiber was extracted from two sources of brown flaxseed and added to bread formulas at 0%, 1% and 3%. Dough was blast chilled and kept frozen until thawed at scheduled intervals. Thawed dough was proofed, baked into bread. Bread was tested analytically and by a sensory panel. Loss of overall quality was observed overtime. Breads containing flaxseed fiber had significantly la

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14

Gajula, Hyma. "Effect of wheat bran on gluten network formation as studied through dough development, dough rheology and bread microstructure." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35570.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Hulya Dogan<br>Jon M. Faubion<br>The overall hypothesis underlying this study is that the nature and extent of bran interactions with the gluten protein matrix play a dominant role in both 'in-process' dough and final product quality of whole grain baked goods. Therefore, the purposeful manipulation of those interactions should be able to minimize adverse processing or product characteristics resulting from bran inclusion/presence. The approach we took was to study the effects of bran milled to different particle sizes on doug

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15

Ziegler-Purcell, Ulrike G. "Rheological mechanisms governing variation in the extent of gas cell expansion in bread dough." Thesis, University of Reading, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250682.

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16

Oshikiri, Reona. "Fundamental bases for the improving action of novel enzyme-oxidant combinations in frozen dough." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15518.

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Master of Science<br>Department of Grain Science and Industry<br>J.M. Faubion<br>The market for frozen goods is expanding and the frozen dough goods sector still has potential to expand its market. It is well known that deterioration in bread quality occurs during frozen dough/bread production. In addition, it is known that dough rheology influences bread quality. To prevent deterioration of bread quality, many additives have been used and researched. Combinations of oxidants (potassium bromate and ascorbic acid) are widely used worldwide. However, potassium bromate may be carcinogenic to hu

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17

Rahman, Md Mahfuzur. "An Initiative to Clean Label: Can We Replace Dough Strengtheners in Bread Formulations." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/28734.

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Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significant

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18

Chlapowski, Yolantha Sophie. "Effect of dough conditioners on the bread-making qualities of soft wheat flour." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/43964.

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19

Khatkar, Bhupendar Singh. "Functional and dynamic rheological properties of wheat gluten." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319243.

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20

Balestra, Federica <1979&gt. "Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2009. http://amsdottorato.unibo.it/1941/.

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Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed

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21

Padilla, Cesar, Aida Vivanco, Leonardo Vinces, and Mirko Klusmann. "Design of a multi-hole cylindrical extruder, driven by a linear actuator and used for the formation of bakery dough." Institute of Electrical and Electronics Engineers Inc, 2020. http://hdl.handle.net/10757/656628.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.<br>The present work proposes a solution for the conditioning of bakery dough with the purpose of reducing costs by replacing manual work with a mechanized system that will be a piston extruder. In the process, the mass will be contained within a 304 stainless steel prismatic matrix with multiple outlet openings for optimization of the production line. The mechanical properties of bread dough were studied for the design of the platform and the esti

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22

Sly, Alexandra Claire. "Improvement of zein dough characteristics using dilute organic acids." Diss., University of Pretoria, 2013. http://hdl.handle.net/2263/40337.

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The only treatment for coeliac disease, a common autoimmune disorder, is life-long adherence to a gluten-free diet. However, the replacement of wheat gluten, a key structural and functional component in bread, poses a major technological challenge for food scientists. The use of non-wheat cereal proteins, as alternatives to gluten, shows much promise in gluten-free bread making. Literature has shown that when zein, the maize prolamin protein, is subjected to wet heat above its glass transition temperature (Tg), the protein becomes viscoelastic, rubbery and dough-like. Gluten-like fibrils are v

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23

Crockett, Rachel Lynn. "The Physicochemical Properties of Gluten-Free Dough with the Addition of Hydrocolloids and Proteins." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1251825675.

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24

Weegels, Peter Louis. "Depolymerisation and re-polymerisation of wheat glutenin during dough processing and effects of low Mâ†r wheat proteins." Thesis, King's College London (University of London), 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320464.

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25

Danielson, Erin Marie. "Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/33595.

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The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of isoelectric precipitation. The pH 4.8 precipitate was found to yield the greatest LOX activity when compared with other fractions (p<0.05). The addition of pH 4.8 precipitate improved rheological properties of bread dough, examined in a farinograph, when co

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26

Yip, Hopi, of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Genetic manipulation of baker's yeast for improved maltose utilisation." THESIS_FSTA_SFS_Yip_H.xml, 1999. http://handle.uws.edu.au:8081/1959.7/223.

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Two yeast/E.coli shuttle vector plasmids were studied in 1994, termed pIBIDB and pBP33. According to this study, each plasmid should contain at least one ADH2UAS (upstream activation sequence in the alcohol dehydrogenase 2 gene) insert. In the present study, the constructed plasmids were analysed and transformed into laboratory strain yeast. The aim of this project was to identify the orientation, quantity and quality of the insert in the selected plasmids. Methods such as restriction analysis, polymerase chained reaction (PCR), sequencing, plate assays and enzyme assays were used to identify

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27

Cropper, Sherrill Lyne. "The influence of native wheat lipids on the rheological properties and microstructure of dough and bread." Diss., Kansas State University, 2015. http://hdl.handle.net/2097/18924.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Hulya Dogan<br>Jon Faubion<br>Bread quality and final crumb grain are reflective of the ability for wheat flour dough to retain and stabilize gas cells during the baking process. The visco-elastic properties of dough allow for the incorporation of air cells and expansion during fermentation and baking. The gluten-starch matrix provides the backbone support. However, following the end of proofing and during the beginning of baking, the structure weakens due to over-extension and expansion and the matrix begins to separate and e

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28

Рябець, Я. Ю. "Розробка проєкту хлібозаводу з установкою 3-х печей Г4-ХПН-25, впровадивши прискорену технологію виробництва хлібобулочних виробів, передбачивши в асортименті сухарні вироби". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23250.

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Рябець, Я. Ю. Розробка проєкту хлібозаводу з установкою 3-х печей Г4-ХПН-25, впровадивши прискорену технологію виробництва хлібобулочних виробів, передбачивши в асортименті сухарні вироби : випускна кваліфікаційна робота : 181 «Харчові технології» / Я. Ю. Рябець ; керівник роботи К. М. Іваненко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 132 с.<br>Тема дипломного проєкту: «Розробити проєкт хлібозаводу з установкою 3-х печей Г4-ХПН-25, впровадивши прискорену технологію виробництва хлібобулочних виробів, передбачивши в асортименті сухарні вироби». Умовою дип

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29

Almonte, M. Theresa. "Effects of dough mixing and relaxation on the protein solubility and composition of two diverse bread wheats." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ32898.pdf.

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30

Bell, Ruth Mary. "Extraction of arabinoxylan from animal feed and investigations into its functionality as an ingredient in bread dough." Thesis, University of Manchester, 2015. https://www.research.manchester.ac.uk/portal/en/theses/extraction-of-arabinoxylan-from-animal-feed-and-investigations-into-its-functionality-as-an-ingredient-in-bread-dough(a234da96-130a-45ac-912f-cbafb7f69880).html.

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Arabinoxylans (AX’s) are the predominant non-starch polysaccharides found in the structural matrix of cell walls in wheat grains, being present in large quantities in wheat bran, accounting for up to 25% of its composition. Their physicochemical properties define their functionality which can be beneficial in cereal-based products such as bread, where their addition could enhance the gluten matrix responsible for the aerated structure and quality of bread. Bioethanol production has grown rapidly, however, to be economically viable, cereal-derived first generation biorefineries need to adopt th

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31

Khuzwayo, Thandiwe Amelia. "Improvement in maize bread quality through addition of pre-gelatinized starch, sourdough in combination with dough sheeting." Diss., University of Pretoria, 2016. http://hdl.handle.net/2263/57249.

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Wheat bread is a staple food product that is not easily accessible to many people in sub-Saharan Africa as it is relatively expensive. This is due to the regions climatic conditions which are not generally suitable for wheat cultivation. Hence, most wheat has to be imported. Maize is potentially a suitable alternative for production of bread and other dough-based products since it is widely produced under diverse environments in sub-Saharan Africa. However, maize does not possess unique viscoelastic gas-holding properties like wheat. The effects of dough sheeting on the quality of maize dough

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32

Zhang, Hua-Xiao. "Effects of flour proteins, dough rheological properties, and flour extraction rates on northern-style Chinese steamed bread making /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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33

Jelena, Filipović. "Interakcija prehrambenih vlakana sa gradivnim materijama testa u postupku izrade pekarskih proizvoda snižene energije." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2009. https://www.cris.uns.ac.rs/record.jsf?recordId=71247&source=NDLTD&language=en.

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U radu je ispitana interakcija tri vrste komercijalnih prehrambenih vlakana (Fibrex, inulin HPX i inulin GR) sa strukturnim komponentama hlebnog testa. Na različitim pH vrednostima (pH 7, pH 5, pH 4 i pH 3) ispitane su fizikohemijske osobine vlakana, pri čemu Fibrex ima najveći kapacitet zadržavanja vode od 421% dok inulin GR najmanji od svega 4.2%. Na osnovu reolo&scaron;ke osobina testa sa vlaknima u količini od 5 i 10% dobijen je uvid u interakciju vlakana sa proteinskim kompleksom i klajsterisanim skrobom. Reolo&scaron;ke osobine hlebnog testa zavise od količine i vrste inkorporiranih vlak

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34

Traynham, Toshiba Lynne. "Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development." [Ames, Iowa : Iowa State University], 2006.

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35

Pickett, Melissa M. "Study of gas cell stability during breadmaking using x-ray microtomography and dough rheology." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1674.

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36

Buche, François. "Influence de la formulation de pâtes de farine de blé sur leur consommation d'oxygène et leur production de dioxyde de carbone au cours du pétrissage et de la fermentation : Conséquences biochimiques et rhéologiques." Thesis, Paris, AgroParisTech, 2011. http://www.theses.fr/2011AGPT0033/document.

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Le pétrissage et la fermentation des pâtes constituent deux étapes clé de la panification. Lors du pétrissage, l'oxygène incorporé à la pâte alimente en substrat oxydant les réactions d'oxydation, pour la plupart enzymatiques, conduisant au développement des réseaux de gluten et d'arabinoxylanes donnant à la pâte ses propriétés viscoélastiques et son aptitude à la rétention gazeuse. Lors de la fermentation, la production de dioxyde de carbone par la levure conditionne la levée du pâton. Un pétrin-fermenteur étanche, le sitoxygraphe, a été utilisé pour quantifier, à tout instant au cours du pét

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37

Gan, Zhilin. "The structure and functional properties of gas cells in wheat bread dough with special reference to the use of wholemeal flour." Thesis, King's College London (University of London), 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242897.

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38

Matuda, Tatiana Guinoza. "Análise térmica da massa de pão francês durante os processos de congelamento e descongelamento: otimização do uso de aditivos." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-20082004-145227/.

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O pão produzido de massa congelada tem sido aprimorado pelos avanços tecnológicos e diferentes formulações, porém ainda apresenta problemas como fermentação prolongada, baixo volume, textura e desempenho variados. O efeito do congelamento pode ser minimizado através do uso de aditivos e ingredientes adequados para a elaboração da massa. Entretanto o mecanismo de fortalecimento devido aos aditivos como, por exemplo, o emulsificante não é completamente conhecido. A análise térmica é uma ferramenta útil para pesquisa, desenvolvimento e controle de qualidade de alimentos, pois permite o estudo das

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39

Fontaine, Joran. "Effet de la géométrie des pétrins sur l'alvéolation et la texturation de pâte à pain." Electronic Thesis or Diss., Nantes, Ecole nationale vétérinaire, 2019. http://www.theses.fr/2019ONIR127F.

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Dans le procédé de panification, la phase de pétrissage est une des plus importantes et va conditionner en grande partie la structure finale du produit céréalier. Ce travail s’est intéressé à l’impact de la géométrie du pétrin et des conditions opératoires sur les caractéristiques de la pâte à pain. Pour ce faire, quatre pétrins de deux géométries (simple et double outil) et de deux échelles (laboratoire et industrielle) ont été étudiés. Ces pétrins ont été définis grâce à des facteurs (puissance, cisaillement, mélange etc.) les caractérisant. L’étude a permis de quantifier le taux de cisaille

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40

Yip, Hopi. "Genetic manipulation of baker's yeast for improved maltose utilisation." Thesis, [Richmond, N.S.W.] : Centre for Biostructural and Biomolecular Resarch, Faculty of Science and Technolocy, University of Western Sydney, Hawkesbury, 1999. http://handle.uws.edu.au:8081/1959.7/223.

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Two yeast/E.coli shuttle vector plasmids were studied in 1994, termed pIBIDB and pBP33. According to this study, each plasmid should contain at least one ADH2UAS (upstream activation sequence in the alcohol dehydrogenase 2 gene) insert. In the present study, the constructed plasmids were analysed and transformed into laboratory strain yeast. The aim of this project was to identify the orientation, quantity and quality of the insert in the selected plasmids. Methods such as restriction analysis, polymerase chained reaction (PCR), sequencing, plate assays and enzyme assays were used to identify

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41

Slađana, Rakita. "Evaluacija kvaliteta pšeničnih sorti sa teritorije Vojvodine procenom reoloških karakteristika testa." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2018. https://www.cris.uns.ac.rs/record.jsf?recordId=105545&source=NDLTD&language=en.

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Uprkos brojnim tradicionalnim reolo&scaron;kim metodama koje se već dugi niz godina koriste u proceni kvaliteta bra&scaron;na, postoji potreba za razvijanjem novih metoda, pomoću kojih bi se za kratko vreme i uz ograničenu količinu uzorka mogao uspe&scaron;no predvideti kvalitet bra&scaron;na i gotovog proizvoda. Na taj način selekcionerima bi bila omogućena procena tehnolo&scaron;kog kvaliteta linija p&scaron;enice čija je količina ograničena, dok bi se mlinarima obezbedio brz metod procene kvaliteta. Osnovni cilj istraživanja ove disertacije je ispitivanje mogućnosti primene novog reolo&scar

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Abu-Ghoush, Mahmoud Hassan. "Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of Arabic flat bread as determined by near infrared spectroscopy and texture analysis /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Matuda, Tatiana Guinoza. "Estudo do congelamento da massa de pão: determinação experimental das propriedades termofísicas e desempenho de panificação." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-17112008-114317/.

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O conhecimento de propriedades termofísicas é importante na modelagem, na otimização e no projeto de equipamentos para processos como a fabricação de massa de pão congelada. Neste trabalho, as propriedades termofísicas condutividade térmica, difusividade térmica e calor específico foram determinadas experimentalmente ao longo do processo de congelamento da massa de pão, pois influenciam diretamente a cinética do processo que, por sua vez, determina a qualidade do pão produzido. Os resultados obtidos mostraram que algumas destas propriedades variaram em função do conteúdo inicial de água e prin

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Rothman, Emma, and Jakob Erlandsson. "Potatisfibers inverkan på bröd : hur påverkas deg och bröd av potatisfiberns malningsgrad?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-19719.

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Introduktion: Potatisfibern utgör ca 1 % av potatisens vikt och är en restprodukt vid tillverkningen av potatisstärkelse. Idag tillsätter flera välkända livsmedelsföretag potatisfiber i sina produkter. Den främsta anledningen till detta är för att fibern kan binda vätska 7–12 gånger sin egen vikt vilket kan ge en ekonomisk fördel. Syfte: Syftet med studien är att jämföra hur grovmalen respektive finmalen potatisfiber påverkar utvalda egenskaper i degen och brödet med särskilt fokus på brödets lagringsstabilitet. Metod: Pilottester Observationer av degegenskaper Mätning av vätskeförlust och br

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Негай, В. О. "Розробка технології хлібобулочних виробів з використанням плодів журавлини та цедри плодів цитрусових". Thesis, Чернігів, 2020. http://ir.stu.cn.ua/123456789/22817.

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Негай, В. О. Розробка технології хлібобулочних виробів з використанням плодів журавлини та цедри плодів цитрусових : дипломна робота : 181 – Харчові технології / В. О. Негай ; керівник роботи Н. П. Буяльська ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2020. – 114 с.<br>У кваліфікаційній роботі проведений літературний огляд щодо перспективності використання плодів журавлини та цедри плодів цитрусових у харчових технологіях, а саме у технології хлібобулочних виробів. Вивчено вплив плодів журавлини та харчових цитрусових волокон Herbacel AQ Plus на реологічні власти

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Elmehdi, Hussein Mohamed. "An ultrasonic investigation of the effect of voids on the mechanical properties of bread dough and the role of gas cells in determining the cellular structure of freeze-dried breadcrumb." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq62634.pdf.

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Rühmkorf, Christine [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, and Peter [Akademischer Betreuer] Köhler. "Molecular background, in situ production and structure, function relation of bacterial exopolysaccharides in gluten-free dough and bread / Christine Rühmkorf. Gutachter: Rudi F. Vogel ; Peter Köhler. Betreuer: Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2013. http://d-nb.info/1035766566/34.

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Resende, Fabrício de Souza. "Efeito do congelamento sobre a microestrutura da massa do pão." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-04112011-151945/.

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A qualidade global da massa de pão congelada por um longo período é um desafio para indústria de panificação. O uso de diferentes técnicas pode ajudar a explicar os danos sofridos à massa de pão durante o congelamento e armazenamento congelado. A presença de água na forma de cristais de gelo foi vista como a principal causa de defeitos à estrutura da massa. Gomas guar e xantana foram incorporadas às massas para contornar os danos causados pelo congelamento. Das análises térmicas conduzidas em calorímetro de varredura diferencial foi possível quantificar a quantidade de gelo presente na

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Boitte, Jean-Baptiste. "Contribution à l’étude de systèmes divisés alimentaires par observation de microstructures au cours de traitements thermo-mécaniques." Thesis, Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0064/document.

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Pour mettre en relation les propriétés rhéologiques et la structure méso/microscopique d'un système modèle ou complexe, l'utilisation de la rhéo-optique est indispensable. Nous avons donc développé une cellule d'observation sous cisaillement adaptée à la microscopie confocale. Ce dispositif, breveté et nommé RheOptiCAD®, permet le cisaillement contrôlé d'un échantillon quelconque placé entre 2 plans parallèles en translation. Grâce à un système à dépression, la mise en place de l'échantillon est simple et rapide tout en assurant des propriétés optiques répétables et reproductibles (planéité, p

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Altuna, Luz. "Efeito da adição de amido resistente de milho e enzimas sobre as propriedades da massa de pão e as propriedades físicas do pão de forma." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-13042016-111652/.

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O amido resistente de milho (ARM) não é digerido em humanos fornecendo benefícios para a saúde tais como redução do colesterol, do índice glicêmico e fermentação no cólon. Porém, a substituição parcial de farinha de trigo (FT) por ARM em massa de pão resulta na diluição do glúten prejudicando a qualidade do produto. Massa de pão foi produzida com 12,5 g/100g de ARM e os efeitos das enzimas glicose-oxidase (Gox), tranglutaminase (TG) e xilanase (HE) na massa foram estudados. Massa produzida sem ARM e sem enzimas foi considerada padrão e massa produzida com ARM e sem enzimas foi considerada cont

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