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Journal articles on the topic 'Dough texture'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Bak, Se-Lim, Seung-Hyeon Cha, Sang-Beom Park, Shangle Jiang, Tae Kyung Hyun, and Keum-Il Jang. "Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean." Journal of Food Processing and Preservation 2023 (April 3, 2023): 1–14. http://dx.doi.org/10.1155/2023/5351057.

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We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment im

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12

Monaca, Ana B., Amanda Cazzaniga, Andrés R. Linares, and María M. Brousse. "Effect of the incorporation of dehydrated cassava puree in the texture of pasta doughs." Revista de Ciencia y Tecnología, no. 39 (May 1, 2023): 45–51. http://dx.doi.org/10.36995/j.recyt.2023.39.006.

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The possibility of replacing wheat with non-conventional flours in the production of pasta still represents a technological challenge. This work aimed to study the effect of replacing wheat flour with dehydrated cassavapuree on the texture of pasta doughs. Formulations were made by substituting 20%, 30%, 40%, and 50% wheatflour for dehydrated cassava puree. A control dough was formulated with 100% wheat flour to obtain a reference behavior. The moisture was determined at 105°C. Hardness, cohesiveness, elasticity, consistency, toughness, andextensibility were analyzed with a texturometer. Dehyd

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13

Pradhan, Aditi, Arfat Anis, Mohammad Asif Alam, Saeed M. Al-Zahrani, Maciej Jarzebski, and Kunal Pal. "Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies." Foods 12, no. 19 (2023): 3650. http://dx.doi.org/10.3390/foods12193650.

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This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (c

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14

Wang, Zheng, Xiaoling Tian, Shunshun Lin, Yanxia An, Longke Zhao, and Mengqin Li. "Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China." Journal of Food Processing and Preservation 2023 (October 10, 2023): 1–10. http://dx.doi.org/10.1155/2023/8873037.

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This study delved into the impact of various commercial yeast strains from different geographic regions on the quality attributes of dough and steamed bread. The investigation encompassed aspects such as fermentation dynamics, texture profiles, and overall quality features of frozen dough and steamed bread products. Eighteen distinct commercial yeast strains were utilized to prepare dough samples. The findings revealed minimal disparity in the color and height-to-diameter ratio of the resulting steamed bread across all samples. However, frozen doughs formulated with commercial yeast sourced fr

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15

Dokić, Ljubica, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Veljko Krstonošić, and Aleksandar Fišteš. "Physical properties of dough for cookies with chestnut flour." Analecta Technica Szegedinensia 8, no. 1 (2014): 66–71. http://dx.doi.org/10.14232/analecta.2014.1.66-71.

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A challenge for food producers is certainly to find suitable flour that can replace wheat flour in the production of flour–based products. Chestnut flour can be adequate substitute for wheat flour in the production of gluten–free flour confectionary products, due to high starch and sugar content. The objective of this work was to characterize physical changes, rheological and textural properties of dough for cookies with chestnut flour. The control dough was only with wheat flour. The substitution of wheat flour with chestnut flour for examined dough samples was at three different levels (20,

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16

Hidas, Karina Ilona, Adrienn Tóth, Eszter Hamar, Ivett Jakab, László Friedrich, and Csaba Németh. "Effect of cryogenic freezing on the textural and sensoric properties of donuts." Review on Agriculture and Rural Development 8, no. 1-2 (2019): 29–34. http://dx.doi.org/10.14232/rard.2019.1-2.29-34.

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Cryogenic freezing is a mild freezing technology due to the formation of small ice crystals. This preservation technology is well applicable for increasing the shelf life of bakery products. In our experiment, we made donut samples of matured dough, traditional dough with pork fat, and dough with increased fibre content made by adding flaxseed flour. They were fried in palm oil and also in high oleic sunflower oil. Donuts were frozen in liquid nitrogen for 60 seconds and they underwent a storage of 7 days at -18°C. Thawing at room temperature and thawing in oven were tested. We investigated ho

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17

Liu, Jun, Lei Yang, Yingji Wang, et al. "Effect of Mixed Yeast Strains and Additives on the Quality of Long-Term Refrigerated Fermented Doughs." Foods 14, no. 5 (2025): 717. https://doi.org/10.3390/foods14050717.

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With a prolonged refrigeration time, dough becomes syruped and the gluten strength is weakened, which negatively affects the texture of the dough. At the same time, differences in the growth and metabolism of different yeasts lead to large differences in the physicochemical properties of the dough and the final quality of the product. Therefore, in this study, suitable additives and non-Saccharomyces cerevisiae were selected to minimize the effects of long-term refrigeration on the physicochemical properties and microstructure of fermented doughs. Compared to the control group without mixed ye

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18

Yan, Bowen, Huayu Yang, Yejun Wu, et al. "Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification." Molecules 25, no. 3 (2020): 726. http://dx.doi.org/10.3390/molecules25030726.

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Alkali was used to adjust the pH and neutralize the excess acids of dough in the processing of Chinese northern steamed bread (CNSB). However, extra alkali addition generally resulted in alkalic flavor and poor appearance. The aim of this work was to investigate the role of proofed dough pH on the texture of CNSB. Correlation analysis demonstrated that the pH value of proofed dough has a significant effect on the textural properties of CNSB. The mechanism studies found that gradual acidification of dough by lactic acid bacteria is a critical factor affecting the process. Conversely, chemical a

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19

Onal, Adem, Meryem Bakrac, and Ferda Eser. "Preparation of Harmless Play Dough with Some Vegetable Dyes." Volume 4,Issue 2,2018 4, no. 2 (2018): 191–95. http://dx.doi.org/10.30799/jnpr.066.18040205.

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Preparation of harmless play dough process with vegetable dyes were investigated using various plant extracts (pomegranate flower, onionskin, purple basil, spinach, walnut leaves, red beet, red cabbage, turmeric, Turkish coffee, woad and red pepper) and powders of some plants (woad and Turkish coffee) as direct dye. Play doughs were obtained with plant extract. For this purpose, processed wheat flour with powders of plants by using kneading method with combination of various adjuvants were used. Decay times at room and cold ambient temperatures were determined. Texture and glutomatic system an

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20

Han, Rui, Jiaqi Lin, Jingyao Hou, et al. "Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns." Foods 12, no. 10 (2023): 1962. http://dx.doi.org/10.3390/foods12101962.

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Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of i

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21

Ren, Xiao Qing, Zong Hai Huang, and Xin Yi He. "Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread." Advanced Materials Research 554-556 (July 2012): 1589–92. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1589.

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The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Techn

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22

Manano, John, Patrick Ogwok, George William Byarugaba-Bazirake, and Ediriisa Mugampoza. "Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough." Journal of Food Research 10, no. 5 (2021): 18. http://dx.doi.org/10.5539/jfr.v10n5p18.

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Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the com

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23

Marzec, Agata, Patrycja Kramarczuk, Hanna Kowalska, and Jolanta Kowalska. "Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins." Applied Sciences 13, no. 13 (2023): 7632. http://dx.doi.org/10.3390/app13137632.

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The aim of this study was to develop a recipe for vegan muffins using wheat flour (100%) and a blend of whole-grain spelt flour (50%) and wheat flour (50%) enriched with microalgae (0, 0.5, 1.0, and 1.5% (g/100 g flour)). Replacing wheat flour with whole-grain spelt flour and adding microalgae while eliminating egg white from a recipe can affect the rheological properties of the dough and also the microstructure and texture of the muffins. The study analyzed the effects of the type of flour and the addition of microalgae on the rheological properties of the raw dough, measured through the osci

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24

Dhal, Somali, Arfat Anis, Hamid M. Shaikh, Abdullah Alhamidi, and Kunal Pal. "Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies." Foods 12, no. 5 (2023): 941. http://dx.doi.org/10.3390/foods12050941.

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This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I re

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25

Dev Prakash and Rishi Kumar. "A review on natural polymer locust bean gum." World Journal of Biology Pharmacy and Health Sciences 13, no. 1 (2023): 277–83. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0031.

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Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industr

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26

Dev, Prakash, and Kumar Rishi. "A review on natural polymer locust bean gum." World Journal of Biology Pharmacy and Health Sciences 13, no. 1 (2023): 277–83. https://doi.org/10.5281/zenodo.7947785.

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Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industr

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27

Mohamed, Abdellatif A., Mohamed Saleh Alamri, Shahzad Hussain, et al. "Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies." Molecules 27, no. 10 (2022): 3066. http://dx.doi.org/10.3390/molecules27103066.

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The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated. With the addition of CG and ZG, dough softness, mixing time, and mixing tolerance index (MTI) increased, whereas stability and water absorption decreased. TA data showed that addin

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28

Ma, Ranhuixin, Sihai Han, Jingzheng Song, et al. "Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread." Foods 14, no. 9 (2025): 1505. https://doi.org/10.3390/foods14091505.

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In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and texture characteristic measurements, we revealed the influence mechanisms of the different contents of PSO on the quality characteristics of the wheat dough and Chinese steamed breads. The results showed that adding PSO at 2% (wheat flour weight basis) had a positive effect on the dough’s viscoelasticity, while the G′ and G″ of doughs with higher

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29

Dvořáková, Petra, Iva Burešová, and Stanislav Kráčmar. "Textural properties of bread formulations based on buckwheat and rye flour." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 5 (2012): 61–68. http://dx.doi.org/10.11118/actaun201260050061.

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Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye

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30

Ulyarti, Ulyarti, Nazarudin Nazarudin, Lisani Lisani, and Nur Wulandari. "THE PROCESSING TECHNIQUE AFFECTS THE PHYSICOCHEMICAL AND TEXTURAL CHARACTERISTICS OF PURPLE YAM BASED GLUTEN-FREE DOUGH." Jurnal Teknologi Pertanian 25, no. 2 (2024): 141–50. http://dx.doi.org/10.21776/ub.jtp.2024.025.02.4.

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Purple yam tuber in the form of flour has been applied for functional food products. Processing purple yam tubers into flour eliminates many beneficial compounds of the tubers. Another alternative for processing purple yam tubers is to process them directly into a paste to be mixed into the dough. This study was carried out to determine the effect of the processing technique of yam tuber on the texture profile of gluten-free dough made up of yam tuber and modified cassava flour (mocaf). Four (4) types of processing techniques were applied to produce purple yam+mocaf dough. First (ST), steaming

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31

Vilmane, Laila, and Evita Straumite. "The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production." Proceedings of the Latvia University of Agriculture 31, no. 1 (2014): 1–11. http://dx.doi.org/10.2478/plua-2014-0001.

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Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was

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32

AbuDujayn, Abdulmajeed A., Abdellatif A. Mohamed, Mohamed Saleh Alamri, et al. "Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums." Molecules 28, no. 1 (2022): 1. http://dx.doi.org/10.3390/molecules28010001.

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The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analy

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Ramu Ganesan, Abirami, Philipp Hoellrigl, Hannah Mayr, et al. "The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain." Foods 12, no. 19 (2023): 3524. http://dx.doi.org/10.3390/foods12193524.

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This study aimed to evaluate the rheological properties of doughs with 50% brewers’ spent grain (BSG) derived from a rye-based (RBSG) and barley-based (BBSG) beer added, and the textural profile of the related baked products. Simple model systems using BSG flour mixed with water were studied. Two bakery products, focaccia and cookies, were made as food systems using BSG in a 1:1 ratio with wheat flour (WF). Their rheological properties and texture after baking were characterized. BSG-added dough exhibited viscoelastic properties with a solid gel-like behavior. The addition of BSG increased G′

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Macedo, Christine, Maria Cristiana Nunes, Isabel Sousa, and Anabela Raymundo. "Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour." Fluids 5, no. 2 (2020): 50. http://dx.doi.org/10.3390/fluids5020050.

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Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to det

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Rahayu Sihmawati, Rini, and A. Wardah. "Evaluasi Sifat Fisikokimia Mie Basah Dengan Subsitusi Tepung Tulang Ikan Bandeng (Chanos chanos)." STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa 14, no. 02 (2021): 62–70. http://dx.doi.org/10.36456/stigma.14.02.4562.62-70.

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Milkfish bone waste from the thornless milkfish industry contains have sufficient protein, calcium and phosphorus element. The milkfish bones can be processed and used as fish bone meal which is used as a substitute for processed foods, including wet noodles. This study aims to evaluate the physicochemical analysis of noodles wet. The research design used was a completely randomized design with one factor, namely the formulation of. milkfish bone meal to substitute for wheat, with the composition, F0 (100:0), F1 (95:5), F2 (90 :10), F3 (85:15) and F4 (80:20). Research observations include wate

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Benkadri, Soulef, Ana Salvador, Mohammed N. Zidoune, and Teresa Sanz. "Gluten-free biscuits based on composite rice–chickpea flour and xanthan gum." Food Science and Technology International 24, no. 7 (2018): 607–16. http://dx.doi.org/10.1177/1082013218779323.

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A gluten-free biscuit for celiac children based on composite rice–chickpea flour was developed. Xanthan gum was used to overcome the handling difficulties associated with the absence of gluten in the rice–chickpea flour. The effect of different levels of xanthan gum incorporation (0.5, 1, and 1.5% of flour) on the texture and rheological properties of the dough and on the texture, dimensions, moisture, water activity (aw), and sensory acceptability of the biscuit was studied. The incorporation of xanthan gum into rice–chickpea flour significantly affected the textural and linear viscoelastic p

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Tsilo, Toi J., Senay Simsek, Jae-Bom Ohm, Gary A. Hareland, Shiaoman Chao, and James A. Anderson. "Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines." Genome 54, no. 6 (2011): 460–70. http://dx.doi.org/10.1139/g11-012.

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Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with the main QTL on chromosomes 1A (R2 = 6.6%–17.3%), 5A (R2 = 6.1%–17.1%), and 5D (R2 = 15.8%–22%). Thirty-four

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Škrobot, Dubravka, Tamara Dapčević-Hadnađev, Jelena Tomić, et al. "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread." Foods 11, no. 23 (2022): 3927. http://dx.doi.org/10.3390/foods11233927.

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The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Bo

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Lazăr Bănuţă, Elena-Iulia, and Ovidiu Tiţa. "Determining the hydration capacity and elasticity of the dough using modern technology." Journal of Agroalimentary Processes and Technologies 2025 (31), no. 1 (2025): 75–80. https://doi.org/10.59463/japt2025.1.9.

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To determine the elasticity and viscosity of dough using modern technology, several methods can be used. One of the most common methods is to use a texture analyzer, which measures the force required to compress a dough sample. This force can be used to calculate dough elasticity and viscosity. Another method is to use a rheometer, which measures the flow and deformation properties of the dough under stress, technique can provide more detailed information about the rheological properties of the dough, including its elasticity, viscosity, and viscoelastic behavior. In addition, computer simulat

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Lafiandra, Domenico, Francesco Sestili, Mike Sissons, Alecia Kiszonas, and Craig F. Morris. "Increasing the Versatility of Durum Wheat through Modifications of Protein and Starch Composition and Grain Hardness." Foods 11, no. 11 (2022): 1532. http://dx.doi.org/10.3390/foods11111532.

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Although durum wheat (Triticum durum L. ssp. durum Desf.) has traditionally been used to make a range of food products, its use has been restricted due to the absence of the D-genome glutenin proteins, the relatively low variability in starch composition, and its very hard grain texture. This review focuses on the manipulation of the starch and protein composition and modification of the hardness of durum wheat in order to improve its technological and nutritional value and expand its utilization for application to a wider number of end products. Starch is composed of amylopectin and amylose i

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Anggreni, Ni Made Alit, and Utik Kuntariati. "Perbandingan Kualitas Roti dengan Menggunakan Mother Dough dan Instant Yeast." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 6 (2023): 1417–26. http://dx.doi.org/10.22334/paris.v2i6.459.

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Roti adalah hasil dari pencampuran tepung dan air yang difermentasikan menggunakan bahan pengembang seperti instant yeast dan mother dough. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengembang pada roti yang menggunakan mother dough dengan instant yeast dari segi rasa, aroma, warna dan tekstur serta untuk mengetahui analisis cost roti yang menggunakan mother dough dengan roti yang menggunakan instant yeast. Metode penelitian yang digunakan adalah eksperimen. Dengan data yang diperoleh dari hasil observasi dan kuesioner. Sedangkan data kuantitatif di peroleh dari organoleptik. Pa

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Belcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, and Józef Gorzelany. "Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.

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Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the opti

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Ungureanu-Iuga, Mădălina, and Silvia Mironeasa. "Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta." Applied Sciences 11, no. 23 (2021): 11129. http://dx.doi.org/10.3390/app112311129.

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Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the

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Gao, Xue-Li, Fu-Sheng Chen, Li-Fen Zhang, Guan-Hao Bu, and Ming-Tao Fan. "Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread." Journal of Chemistry 2016 (2016): 1–9. http://dx.doi.org/10.1155/2016/5323745.

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To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer (TPA), sensory analysis, and scanning electron microscope (SEM). The results showed that CSP, 7S, or 11S (each from 2.0 to 4.0%) significantly decreased gluten content (from 29.4 to 26.0, 36.7 to 31.8, and 31.6 to 30.7%), when those were added to wheat flour. The CSP/wheat dough stability was increa

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Inglett, George E., Diejun Chen, and Sean X. Liu. "Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products." Journal of Food Research 5, no. 3 (2016): 72. http://dx.doi.org/10.5539/jfr.v5n3p72.

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<p>Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, b

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Matidza, Mutshidzi, Tsietsie Ephraim Kgatla, and Mpho Edward Mashau. "Leavening capacity, physicochemical and textural properties of wheat dough enriched with non-commercial unripe banana flours." AIMS Agriculture and Food 8, no. 4 (2023): 978–94. http://dx.doi.org/10.3934/agrfood.2023052.

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<abstract> <p>Banana is a highly nutrient-dense, widely produced and consumed tropical fruit. <italic>Luvhele</italic> and <italic>mabonde</italic> non-commercial unripe banana cultivars were used to produce the flour and substituted the wheat flour at four levels (10%, 20%, 30% and 40%) for dough production. The water and oil holding capacity of the blended flour samples and the pH, titratable acidity, leavening capacity, proximate composition and texture of the dough were determined. Incorporation of <italic>Luvhele</italic> and <italic>M

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Franco, Maria, Mayara Belorio, and Manuel Gómez. "Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver." Foods 11, no. 9 (2022): 1366. http://dx.doi.org/10.3390/foods11091366.

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Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and who

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Carboni, Angela Daniela, Andrea Gómez-Zavaglia, Maria Cecilia Puppo, and María Victoria Salinas. "Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality." Foods 11, no. 13 (2022): 1866. http://dx.doi.org/10.3390/foods11131866.

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Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA

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Liu, L. Y., K. L. Wu, Y. W. Jen, and M. H. Yang. "Effect of Sweet Potato Leaf and Stem Addition on Dough Properties and Bread Quality." Food Science and Technology International 13, no. 3 (2007): 239–44. http://dx.doi.org/10.1177/1082013207080409.

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Sweet potato leaf and stem, rich in dietary fibre, were used to study their effects on properties of dough and toast bread. Dried and pulverised leaf and stem were separately added at 5, 10 and 15% substitution level. Rheological properties, color and texture of the bread were measured by a farinograph, colorimeter and texture profile analyser, respectively. Results showed water absorption and maximum tolerance index of the dough increased with increasing amount of leaf and stem, while development time, stability and time to breakdown decreased. Bread crumb with substituted leaf was darker tha

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Ismanto, Arif, and Sitiani Subaihah. "Sifat fisik, Organoleptic dan Aktivitas Antioksidan Sosis Ayam dengan Penambahan Ekstrak Daun Sirsak (Annona muricata l.)." Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Science) 10, no. 1 (2020): 45. http://dx.doi.org/10.46549/jipvet.v10i1.84.

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This study aims to determine the effect of adding soursop leaf extract (SLE) at level 0 (control), 2, 4, and 6% (the weight of SLE /the weight of the dough) on the physical, organoleptic and antioxidant qualities of chicken sausages. A Completely Randomized Design (CRD) was used in this study. Data analysis was performed using analysis of variance (ANOVA) and further tested using the Least Significant Difference Test (LSD). The results showed that differences in SLE levels did not significantly affect the physical quality of chicken sausages, but did change the color, aroma, texture, and taste

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