Relevant bibliographies by topics / Dough texture

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Dough texture'

Author: Grafiati
Published: 4 June 2021
Last updated: 19 June 2025

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Journal articles on the topic "Dough texture"

1

Abduh, Setya Budi Muhammad, V. Priyo Bintoro, Vitus Dwi Yunianto, and Yoyok Budi Pramono. "Determination of The Optimum pH and Enzyme Ratio for Starch Hydrolysis Test and Characterization of Steamed, Baked, and Fried Wheat Doughs." Journal of Applied Food Technology 10, no. 1 (2023): 1–7. http://dx.doi.org/10.17728/jaft.18727.

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Digestibility is the most important nutritional functionality of starchy foods. Unfortunately, in Indonesia, this functionality has not been extensively studied due to the relatively challenging methods involving enzymes. This research aims to determine the optimal pH and enzyme ratio of α-amylase (AA) and glucoamylase (GA) for starch hydrolysis tests and apply them to characterize steamed, baked, and fried wheat doughs. For optimization, hydrolysis was carried out at 37 °C with an enzyme-to-substrate ratio (E/S) of 100 mL/g for 120 min. Samples of wheat dough obtained from three major dough p
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Csonka, Judit, László Friedrich, Klára Pásztor-Huszár, Karina Hidas, Anna Visy, and Ildikó Zeke. "Effect of freeze-thaw on the texture of gluten-free pie crust dough." Review on Agriculture and Rural Development 7, no. 1-2 (2019): 98–102. http://dx.doi.org/10.14232/rard.2018.1-2.98-102.

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Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a d
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Marinopoulou, Anna, Nikoleta Sevastopoulou, Kyriaki Farmouzi, Evdokia Konstantinidou, Afroditi Alexandri, and Maria Papageorgiou. "Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality." Applied Sciences 14, no. 24 (2024): 11633. https://doi.org/10.3390/app142411633.

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Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp protein-enriched doughs exhibited significantly higher Young’s modulus of elasticity and elongational viscosity values compared to the wheat flour dough, indicating that the incorporation of hemp protein affected the firmness of the doughs. Farinograph analysis showed that replacing wheat flour with hemp protein increas
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Rodríguez Sandoval, Eduardo, Alejandro Fernández Quintero, and Alfredo Ayala Aponte. "Rheology and texture of doughs: applications on wheat and corn." Ingeniería e Investigación 25, no. 1 (2005): 72–78. http://dx.doi.org/10.15446/ing.investig.v25n1.14629.

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A dough made of amylaceou materials shows a viscoelastic behavior, its macrostructural behavior depends on processing conditions, its constituents and the interaction among them. Studies on dough rheology and texture are useful and important for applications that include ingredient specifications, quality control, product design and adaptation of new processing technologies. This work is a review of rheological and textural principles, testing methods and characteristics of wheat and corn doughs.
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Di Cairano, Maria, Marisa Carmela Caruso, Fernanda Galgano, Fabio Favati, Ndy Ekere, and Fideline Tchuenbou-Magaia. "Effect of sucrose replacement and resistant starch addition on textural properties of gluten-free doughs and biscuits." European Food Research and Technology 247, no. 3 (2021): 707–18. http://dx.doi.org/10.1007/s00217-020-03659-w.

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AbstractThere is a need to develop low-sugar healthy products. The aim of this research was to evaluate the effect of maltitol and inulin as sucrose replacement alongside resistant starch (RS) and green banana flour (GBF) on the texture and physical properties of gluten-free doughs and biscuits formulated with buckwheat, sorghum and lentil flours. These properties are important to predict the dough workability, how easy the biscuits could be mass-produced and determine consumers’ acceptability. Results showed that partial and complete substitution of sucrose could be achieved and appropriate c
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Kim, Hye-Jin, та Sang-Ho Yoo. "Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads". Polymers 12, № 6 (2020): 1349. http://dx.doi.org/10.3390/polym12061349.

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Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC)
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Krasina, Irina, Anastasia Strelkova, Nargiz Duishenbek, and Elizabeth Filippova. "The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit." E3S Web of Conferences 285 (2021): 05008. http://dx.doi.org/10.1051/e3sconf/202128505008.

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For the production of the low-caloric gluten-free cookies, the fat content was reduced by 50, 60 and 70% in the cookie formula. As the fat level decreased, the hardness of the gluten-free dough increased, and the ejection time of the gluten-free dough rose. The texture analysis showed an increase of the dough hardness. The fat replacing with an equal amount of inulin to some extent reduced the consistency of the dough and its hardness, and its cohesive, elastic and adhesive properties increased. The effect of fat reduction negatively affected the texture of gluten-free cookies. The research sh
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Dou, Xinlai, Mingshou Lv, Xuyang Ren, et al. "Test conditions of texture profile analysis for frozen dough." Italian Journal of Food Science 35, no. 4 (2023): 58–68. http://dx.doi.org/10.15586/ijfs.v35i4.2401.

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Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from different places and found that the variety BDHhgwf is most suitable to make frozen dough. Texture profile analysis (TPA) has been implemented in the dough-based food industry, and the properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of TPA in assessing the pr
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Prieto-Vázquez del Mercado, Pavel, Luis Mojica, and Norma Morales-Hernández. "Protein Ingredients in Bread: Technological, Textural and Health Implications." Foods 11, no. 16 (2022): 2399. http://dx.doi.org/10.3390/foods11162399.

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The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough pro
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Beltrão Martins, R., M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, and A. Raymundo. "Impact of Acorn Flour on Gluten-Free Dough Rheology Properties." Foods 9, no. 5 (2020): 560. http://dx.doi.org/10.3390/foods9050560.

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Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly
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Dissertations / Theses on the topic "Dough texture"

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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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Martin, Debra J. "The effects of mixing time and dough storage on the rheological properties of pizza dough and the baked crust density, texture, and color." The Ohio State University, 1987. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299004376.

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Aquino, Vanessa Cukier de. "Estudo da estrutura de massas de pães elaboradas a partir de diferentes processos fermentativos." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-10092012-142302/.

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Massas de pães são preparadas a partir da mistura de farinha de trigo, água, sal e fermento. Ao entrar em contato com a água e sofrer amassamento mecânico, a farinha de trigo tem a propriedade, quase exclusiva, de produzir uma massa coesa e viscoelástica, por conter proteínas formadoras de glúten. O processo de mistura pela qual passam as massas de pães, seguido de etapas de fermentação é fundamental para o bom desenvolvimento da massa e qualidade final do pão acabado. As análises de textura (back extrusion e extensibilidade) e volume, em massa crua de pão, podem avaliar o desenvolvimento e a
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Scarnato, Lucilla <1984&gt. "Biotechnological Treatments of Gluten and Gluten-Free Flours to Improve Dough Texture Properties and Aroma Profiles of the Product." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7855/1/PhD%20thesis_Lucilla%20Scarnato%20online.pdf.

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This project is focused on the improvement of gluten and gluten-free bakery products using a new biotechnological process based on the combined use of a protein cross-linking enzyme, microbial transglutaminase from Streptoverticillum mobaraense and, a selected microbial consortium of lactic acid bacteria and yeasts (i. e. selected strains of Lactobacillus sanfrancisciensis and Candida milleri). The transglutaminase enzyme is studied for its ability to organize and create protein networks allowing an improvement of the structure and texture of the dough made from different flours. The microbia
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PAOLILLO, MADDALENA. "3d food printing: study and applications to produce innovative food products." Doctoral thesis, Università di Foggia, 2022. https://hdl.handle.net/11369/425830.

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La stampa 3D degli alimenti rappresenta una tecnologia innovativa ed emergente capace di costruire un oggetto tridimensionale partendo da un modello CAD creato su software di disegno grafico. Durante gli ultimi anni molti studi hanno dimostrato come questa tecnologia sia stata applicata per la produzione di alimenti nuovi. L’obiettivo principale di questa tesi è stato l’approfondimento e il miglioramento della tecnologia di stampa 3D nel settore alimentare contribuendo alla creazione di alimenti dalle proprietà mai esplorate prima. Dopo un’analisi dell’evoluzione temporale della tecnologia di
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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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Armstrong, Brian M. "Understanding the effects of gas cell size, distribution and dough density on textural defects in extrusion-formed breadsticks." 2000. http://catalog.hathitrust.org/api/volumes/oclc/47147845.html.

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Thesis (M.S.)--University of Wisconsin--Madison, 2000.<br>Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 97-102).
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Liao, Minhung, and 廖敏宏. "Effects of Water Temperature, Water Content and Oil Content on Physical and Textural Properties of Dough and Product of Oriental Pancake Sheet." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/06332055236503572951.

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碩士<br>實踐大學<br>食品營養與保健生技學系碩士班<br>100<br>In the study, oriental pancake is made from wheat flour with various water temperature (25 and 85℃), water contents (65 and 80%, flour basis), oil contents (0 and 5%, flour basis) and 2% salt. After mixing, dough is rested and heated on the steel plate with controlled temperature and time to make oriental pancake. Quality of fresh and stored dough and oriental pancake were examined. The higher water temperature made the dough with the higher G’, G”, hardness, adhesiveness, springness and gelatinization temperature, but with the lower stickiness and gelati
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Books on the topic "Dough texture"

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Faridi, Hamed. Dough Rheology and Baked Product Texture. Springer US, 1989.

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Faridi, Hamed, and Jon M. Faubion, eds. Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4.

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Hamed, Faridi, and Faubion Jon M, eds. Dough rheology and baked product texture. Van Nostrand Reinhold, 1990.

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Dough Rheology and Baked Product Texture. Springer, 2012.

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Faridi, H., and J. M. Faubion. Dough Rheology and Baked Product Texture. Springer, 1989.

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Faridi, H. Dough Rheology and Baked Product Texture. Springer, 2011.

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Book chapters on the topic "Dough texture"

1

Menjivar, Juan A. "Fundamental Aspects of Dough Rheology." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_1.

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Bourne, Malcolm C. "Practical Texture Measurements of Cereal Foods." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_15.

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Bourne, Malcolm C. "Basic Principles of Food Texture Measurement." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_6.

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Loh, Jimbay, and Wesley Mannell. "Application of Rheology in the Breakfast Cereal Industry." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_10.

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van Lengerich, Bernhard. "Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_11.

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Leschke, Rudolph. "Rheology in Process Engineering." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_12.

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Ofoli, Robert Y. "Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_13.

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Levine, Leon, and Bruce A. Drew. "Rheological and Engineering Aspects of the Sheeting and Laminating of Doughs." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_14.

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Hansen, Laura M., and Carole S. Setser. "Texture Evaluation of Baked Products Using Descriptive Sensory Analysis." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_16.

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Faubion, J. M., and R. Carl Hoseney. "The Viscoelastic Properties of Wheat Flour Doughs." In Dough Rheology and Baked Product Texture. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_2.

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Conference papers on the topic "Dough texture"

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Shim, Youn Young, Clara Olivia, Xian-Guo Zou, Young Jun Kim, and Martin Reaney. "Stability of Novel Peptides (linusorbs) in Flaxseed Meal Fortified Gluten-free Bread." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mfmf5716.

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Flaxseed meal is rich in water-soluble gums and, as such, can improve texture in gluten-free products. Flaxseed bioactive-antioxidant peptides, linusorbs (LOs, a.k.a. cyclolinopeptides), are a class of molecules that may contribute health-promoting effects. The effects of dough preparation, baking, and storage on flaxseed-derived LOs stability in doughs and baked products are unknown. Gluten-free (GF) bread dough and bread were prepared with flaxseed meal and the LO content was determined in the flaxseed meal, bread flour containing the flaxseed meal, bread dough, and bread. The LO content dur
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David, Ioan, Ariana Velciov, and Gabriel Bujanca. "THE USE OF BIOENZYMATIC INDICATORS LIKE PROTEASE AND ASPARAGINASE ENZYMES ON BISCUIT PRODUCTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.55.

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This article presents the rheological study of protease and asparaginase enzymes on dough obtained from white flour used for biscuits. Using alveographic method and falling number method we were able to determine the rheological characteristics of the dough used for biscuits and monitor the effects in the flour and finished products of protease and asparaginase enzymes taking into account different dosages. The technological process of preparing biscuits and crackers using protease and asparaginase becomes more healthy and efficient due to improvements in dough handling, volume and texture of
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Emun, Helen. "Sensory Evaluation of Doughnuts made with Dates instead of Sugar as Sweetener." In Advances in Multidisciplinary and Scientific Research Journal Publication. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2022. http://dx.doi.org/10.22624/aims/isteams/lasustech2022v30p3.

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A doughnut is a fried dough that has been leavened. For different varieties, different toppings and flavorings are applied, such as sugar, dates, chocolate, or maple glaze. These toppings or sweeteners are met with different customer reactions and have a direct relationship to sales turnover hence this study proposes to undertake a sensory evaluation of doughnuts made with dates instead of refined sugar as a sweetener. The study adopted a comparative research design. In this research, 10 selectively chosen lecturers of Hospitality Management Technology was selected as experienced panelist to c
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C Pronyk, S Cenkowski, W E Muir, and O M Lukow. "Effect of Dough Resting Time on the Textural Properties of Raw Asian Noodles." In 2007 Minneapolis, Minnesota, June 17-20, 2007. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22952.

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C Pronyk, S Cenkowski, W E Muir, O M Lukow, J Wyatt, and D Nicholson. "Effects of Dough Resting Time and Saturated Steam Pre-Treatment on the Textural Properties of Superheated Steam Processed Instant Asian Noodles." In 2007 Minneapolis, Minnesota, June 17-20, 2007. American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22955.

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Maier, Alina, Cristina Maria Canja, Mirabela Ioana Lupu, Geronimo Raducu Branescu, and Vasile Padureanu. "VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/4.2/s18.14.

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Disposal of by-products from the processing of plant foods is a major industry concern, but these by-products are also promising sources of compounds with technological or nutritional properties and are now being considered as a possible source of functional compounds. The common bean (Phaseolus vulgaris L.), which contains a high protein content, fiber, and other critical minerals for humans, is one of the most significant pulses in the world. The objective of this work is to exploit the properties of common bean (Phaseolus vulgaris L.) by-products by including them in powder form in new brea
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