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Letteratura scientifica selezionata sul tema "Bread dough"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 20 febbraio 2023

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Articoli di riviste sul tema "Bread dough"

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 (15 червня 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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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 (June 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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Zhao, Yuxia, and Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread." Applied Sciences 11, no. 17 (August 27, 2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to th

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Pejcz, Ewa, and Iva Burešová. "Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation." Foods 11, no. 4 (February 13, 2022): 536. http://dx.doi.org/10.3390/foods11040536.

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The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheologic

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Huang, Chengye, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, et al. "Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation." Foods 12, no. 3 (February 1, 2023): 605. http://dx.doi.org/10.3390/foods12030605.

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This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat

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Albasir, Mohamed Otman Saleh, Mohammad Alyassin, and Grant Murray Campbell. "Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size." Foods 11, no. 15 (August 2, 2022): 2300. http://dx.doi.org/10.3390/foods11152300.

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The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12

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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 (May 8, 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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Cukier de Aquino, Vanessa, Attilio Converti, Patrizia Perego, and Suzana Caetano da Silva Lannes. "Leavening Bread Dough." Current Nutrition & Food Science 8, no. 2 (June 1, 2012): 131–38. http://dx.doi.org/10.2174/157340112800840835.

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Djukic, Dragutin, Milorad Radovic, Leka Mandic, and Slavica Veskovic-Moracanin. "Effect of bread dough mixing method on rye bread quality." Acta Periodica Technologica, no. 45 (2014): 11–22. http://dx.doi.org/10.2298/apt1445011d.

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The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (prese

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Navrot, Nicolas, Rikke Buhl Holstborg, Per Hägglund, Inge Povlsen, and Birte Svensson. "New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough." Antioxidants 7, no. 12 (December 12, 2018): 190. http://dx.doi.org/10.3390/antiox7120190.

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Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough

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Tesi sul tema "Bread dough"

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. Includes bibliographical references (p. 99-107). 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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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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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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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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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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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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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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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. Includes bibliographical references (p. 263-282). 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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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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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 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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Libri sul tema "Bread dough"

Roach, Susan. Bread dough creations. Rozelle, NSW, Australia: Sally Milner Pub., 1993.

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Frankland, Sheila. Bread-dough flowers. Tunbridge Wells: Search, 1985.

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Dough crafts. New York, NY: Sterling, Lark, 1991.

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Dough: Simple contemporary bread. London: Kyle Books, 2005.

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Kiskalt, Isolde. Dough crafts. New York: Sterling Publishing, 1992.

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Dough folk art. New York: Sterling, 1995.

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New ideas with dough. London: Ward Lock, 1996.

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Petersen, Stephanie. Bread art: Braiding, decorating, & painting edible bread for beginners. Springville, Utah: Front Table Books, an Imprint of Cedar Fort, Inc., 2014.

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Creative dough crafts: 100 delightful designs to make in your own kitchen. Asheville, NC: Lark Books, 1997.

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Petits et grands pains d'une ferme bio: [levain, levure, pain complet, multigraine, vrioche, gressins, bagels, pizza]. Sète: Éditions la Plage, 2012.

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Capitoli di libri sul tema "Bread dough"

Calvel, Raymond. "Dough." In The Taste of Bread, 15–23. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_2.

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Stear, Charles A. "Dough and Bread Preservation." In Handbook of Breadmaking Technology, 679–714. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-2375-8_20.

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Calvel, Raymond. "Dough Maturation and Development." In The Taste of Bread, 55–63. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_6.

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Torikata, Yasuo, and Nobuo Ban. "Intelligent Mixer for Bread Dough." In Developments in Food Engineering, 265–67. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_81.

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Aaliya, Basheer, Muhammed Navaf, and Kappat Valiyapeediyekkal Sunooj. "Dough Handling Properties of Gluten-Free Breads." In Gluten-free Bread Technology, 49–70. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_4.

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Spies, Ronald. "Application of Rheology in the Bread Industry." In Dough Rheology and Baked Product Texture, 343–61. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_7.

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Sudheesh, Cherakkathodi, Shabir Ahmad Mir, and Kappat Valiyapeediyekkal Sunooj. "Quality Tests for Evaluating Gluten-Free Dough and Bread." In Gluten-free Bread Technology, 245–69. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_14.

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Cornish, G. B., F. Békés, H. A. Eagles, and P. I. Payne. "Chapter 8 Prediction of Dough Properties for Bread Wheats." In Gliadin and Glutenin: The Unique Balance of Wheat Quality, 243–80. 3340 Pilot Knob Road, St. Paul, Minnesota 55121, U.S.A.: AACC International, Inc., 2006. http://dx.doi.org/10.1094/9781891127519.012.

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Jødal, Anne-Sophie Schou, Thomas D. Brunoe, and Kjeld Nielsen. "Impact of Dough Property Characterization on Industrial Bread Production." In Towards Sustainable Customization: Bridging Smart Products and Manufacturing Systems, 628–35. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-90700-6_71.

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Koksel, Filiz, and Martin G. Scanlon. "Kinetics of Bubble Growth in Bread Dough and Crust Formation." In Food Engineering Series, 129–67. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24735-9_5.

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Atti di convegni sul tema "Bread dough"

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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Mohammed, M. A. P., E. Tarleton, M. N. Charalambides, and J. G. Williams. "A micromechanics model for bread dough." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE OF COMPUTATIONAL METHODS IN SCIENCES AND ENGINEERING 2010 (ICCMSE-2010). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4906679.

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Istudor, Adriana, Gheorghe Voicu, Gheorghe Muscalu, and Mariana Munteanu. "Power consumption optimization for bread dough prover." In 18th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, 2019. http://dx.doi.org/10.22616/erdev2019.18.n060.

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Gechev, Biser, Gabor Zsivanovits, and Maria Marudova. "Rheological models of gluten free bread dough." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091339.

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Tanner, Roger I., Albert Co, Gary L. Leal, Ralph H. Colby, and A. Jeffrey Giacomin. "Towards a Simple Constitutive Model for Bread Dough." In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964523.

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Mayo, S. C., T. McCann, L. Day, J. Favaro, H. Tuhumury, D. Thompson, and A. Maksimenko. "Rising dough and baking bread at the Australian synchrotron." In XRM 2014: Proceedings of the 12th International Conference on X-Ray Microscopy. AIP Publishing LLC, 2016. http://dx.doi.org/10.1063/1.4937500.

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Tanner, Roger I., Fuzhong Qi, and Shaocong Dai. "Bread dough rheology: Computing with a damage function model." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE OF COMPUTATIONAL METHODS IN SCIENCES AND ENGINEERING 2010 (ICCMSE-2010). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4906672.

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Berezina, N. A., A. S. Komolikov, T. V. Galagan, V. V. Rumyanceva, I. A. Nikitin, and I. V. Zavalishin. "Investigation of Ultrasonic Dough Processing Influence on Bread Quality." In International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/agrosmart-18.2018.17.

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Mohammed, M. A. P., L. Wanigasooriya, and M. N. Charalambides. "Experimental and numerical investigation of ram extrusion of bread dough." In ESAFORM 2016: Proceedings of the 19th International ESAFORM Conference on Material Forming. Author(s), 2016. http://dx.doi.org/10.1063/1.4963607.

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Voinea, Andreea, Silviu-Gabriel Stroe, Sorina Ropciuc, and Georgiana Gabriela Codina. "EFFECT OF POTASSIUM CHLORIDE ON DOUGH RHEOLOGY AND BREAD QUALITY." In 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021. STEF92 Technology, 2021. http://dx.doi.org/10.5593/sgem2021/6.1/s25.15.

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Rapporti di organizzazioni sul tema "Bread dough"

TERENTIEV, S., O. GRUNINA, and L. PONOMAREVA. FEATURES OF THE PRODUCTION OF DOUGH SEMI-FINISHED PRODUCT PRODUCED USING LENTIL FLOUR. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-15-22.

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Bread consumption has a stable increase in the territory of Russia and in particular in the Ulyanovsk and Samara regions. Bread, as a fairly low-priced product, is in high demand among consumers, but this product is not biologically saturated with useful substances, therefore, in modern production, a number of techniques are used to increase the nutritional and biological value of these types of products. In our work, one of these methods will be considered - the introduction of lentil flour into dough preparations. The problem is that the state policy regarding import substitution, aimed at r

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Price, Roz. Lessons From Livelihood Interventions that Increase the Resilience of Populations to Droughts in Afghanistan and Other FCAS. Institute of Development Studies (IDS), November 2021. http://dx.doi.org/10.19088/k4d.2022.012.

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Creating and protecting more resilient rural livelihoods is seen as being key to advancing Afghanistan’s development and improving its reslience to climate change impacts, particularly drought. This rapid review draws on policy and programme information from donor and multi-lateral organisations and some academic literature to identify best practices and lessons learned on interventions to support livelihood resilience (to drought) in Afghanistan. Where possible, final project evaluations were utilised. Some broader recommendations and insights are taken from other fragile and conflict-affecte

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