Farinograph
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Comparison of yield, chemical composition and farinograph properties of common and ancient wheat grains Open
The chemical composition of 4 spring wheat species was analyzed: einkorn ( Triticum monococcum ) (local cv.), emmer ( Triticum dicoccon ) (Lamella cv.), spelt ( Triticum spelta ) (Wirtas cv.), and common wheat ( Triticum aestivum ) (Rospud…
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Rheological, baking, and sensory properties of composite bread dough with breadfruit (<i>Artocarpus communis</i> Forst) and wheat flours Open
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour ( WF ) replaced with breadfruit four (05–40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properti…
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Effect of size reduction on colour, hydration and rheological properties of wheat bran Open
The aim of this study was to determine the effect of size reduction of wheat bran (WB) on water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); rheological and colour properties. Coarse WB exhibited the high…
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Blending studies using wheat and lentil cotyledon flour—Effects on rheology and bread quality Open
Background and objectives Lentil ( Lens Culinaris . Medik) is a highly nutritious food staple widely consumed within India subcontinent and the Mediterranean region. Although gaining popularity in western diets, wheat will continue to be a…
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Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance Open
Arabinoxylans- (AX-) enriched fractions were separated from wheat bran by dry fractionation and utilized for fiber fortification in bread. The obtained AX-enriched fractions (AXF) contained 39.2–55.8% arabinoxylans (dry basis). To produce …
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Combined mutations in five wheat STARCH BRANCHING ENZYME II genes improve resistant starch but affect grain yield and bread-making quality Open
Increases in the proportion of amylose in the starch of wheat grains result in higher levels of resistant starch, a fermentable dietary fiber associated with human health benefits. The objective of this study was to assess the effect of co…
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Characteristics of Perennial Wheatgrass (<i>Thinopyrum intermedium</i>) and Refined Wheat Flour Blends: Impact on Rheological Properties Open
Intermediate wheatgrass (IWG) ( Thinopyrum intermedium ) is a perennial grass with desirable agronomic traits and positive effects on the environment. It has high fiber and protein contents, which increase the interest in using IWG for hum…
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Sprouting improves the bread‐making performance of whole wheat flour (<span><i>Triticum aestivum</i></span> L.) Open
BACKGROUND Pre‐harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread‐making performance of the related flours. On the other hand, improvements in bread …
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Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread Open
Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread we…
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Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis Open
A regression model composed of two sigmoid functions with variable asymptotes was developed and used to analyse the dietary fibre supplement behaviour during bread dough mixing. Using eight commercial dietary fibres of different botanical …
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Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread Open
The current study was a trial to produce an acceptable herbal bakery product such pan bread using Moringa leaves powder at different ratios, (5, 10, 15 and 20%). Chemical composition, and minerals content of raw materials and processed pan…
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Impact of water soluble arabinoxylan on starch-gluten interactions in dough Open
The effect of water soluble arabinoxylan (AX) on the dough formation was studied by Farinograph, Extensograph, CLSM, FTIR, DSC and TPA. The dough development time (DDT), stability time (DST) and extensibility were increased due to the addi…
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Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage Open
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and st…
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Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions Open
This study investigated the influence of wheat flour substitution with 10–60% of peeled or unpeeled orange-fleshed sweet potato (OFSP) flour on dough rheological properties as well as the effects of the flour mixture, baking temperature (1…
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Effect of Radio Frequency Cold Plasma Treatment on Intermediate Wheatgrass (<i>Thinopyrum intermedium</i>) Flour and Dough Properties in Comparison to Hard and Soft Wheat (<i>Triticum aestivum</i> L.) Open
Cold plasma is an emerging technology to improve microbiological safety as well as functionality of foods. This study compared the effect of radio frequency cold plasma on flour and dough properties of three members of the Triticeae tribe,…
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Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread Open
Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this w…
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Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread Open
Chinese steamed bread (CSB) accounts for 30% of the wheat end‐use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co‐produ…
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Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread Open
The biological function of bioactive compounds found in plant by-products has triggered expanded interest in recent years. This study aims to produce balady bread enriched with dietary fiber, mineral, and phenolic compounds by the addition…
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Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality Open
The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different …
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Comprehensive study on gluten composition and baking quality of winter wheat Open
Background and Objectives Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein compo…
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DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS Open
Wheat flour is staple diet and is mainly consumed in the form of chapatti and bread in Pakistan. Wheat is deficient in lysine which is the first limiting amino acid in wheat. Proteins are indispensable constituents of human diet and are co…
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Techno-functional, antioxidants, microstructural, and sensory characteristics of biscuits as affected by fat replacer using roasted and germinated chickpea ( <i>Cicer arietinum</i> L.) Open
Obesity is one of the major causes of non-communicable diseases (NCDs) associated with a dietary pattern rich in saturated fat. The present study utilized roasted and germinated chickpeas (Cicer arietinum) flour (RCPF and GCPF) as a replac…
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A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough Open
This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strateg…
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Rheological Properties and Bread Making Quality of White Grain Sorghum-Wheat Flour Composites Open
The effect of partial substitution of wheat flour with white grain sorghum flour on the rheological properties and bread making quality of the composites was investigated. Composite flours containing 10%, 20% and 30% sorghum were analysed …
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Effect of Habitat and Foliar Fertilization with K, Zn and Mn on Winter Wheat Grain and Baking Qualities Open
Cereal monoculture causes a series of unfavorable changes in field habitat, for example a decrease in technological quality and yield. This system can lead to a shortage of microelements in the diet of poor communities. Moreover, breeding …
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Non-Linear Rheological Properties of Soft Wheat Flour Dough at Different Stages of Farinograph Mixing Open
During mixing of wheat flour doughs, the distribution of the gluten network changes as a result of continuously applied large deformations. Especially gliadin, changes its distribution in the whole network during mixing. It is possible to …
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Effect of Moldavian dragonhead (<i>Dracocephalum moldavica</i>L.) leaves on the baking properties of wheat flour and quality of bread Open
The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of …
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Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (<i>Prosopis spp</i>) Flours Open
Rheological behavior and microstructural characteristics of composite dough with wheat and mesquite flours (from Prosopis alba) were analyzed by response surface methodology. A central composite design was applied varying proportions of wa…
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The quality characteristics of dough and toast bread prepared with wheat flour containing different levels of Portulaca oleracea leaf powder Open
Rheological characteristics, i.e., farinograph and extensograph test in dough, specific-volume, hardness, sensory-properties, and the physicochemical-properties of toast-bread containing four levels (0-15%) of Portulaca oleracea leaf-powde…
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Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production Open
The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (…