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Dough Development Time (dough + development_time)
Selected AbstractsClassification of protein content and technological properties of eighteen wheat varieties grown in IranINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006Mohammad Ali Sahari Summary The best method for wheat planning and its food industrial usage is evaluation of its technological properties. Classification of protein content and some technological properties of eighteen important Iranian wheat cultivars were investigated. Statistical analysis revealed, highest protein content (11%), protein quality (SDS = 35.6 mL), hardness degree (63%), in Rooshan of Karaj (I), Zagroos of Ahvaz (K) and Marvdasht of Karaj (O) varieties, respectively. On the basis of the quality, the Zagross of Ahvaz (K), Zarrine of Aurumieh (L), Rooshan of Karaj (I), and Chamran of Ahvaz (D) varieties were recognized for their farinograph and extensograph characteristics (water absorption = 61,65%, dough development time = 2.3,5.3 min, dough stability to break down = 15,19.3 min, mixing tolerance index = 22.3,32.3 BU, valorimetry index = 55,64.3 Unit, maximum resistance to extension = 134,450 BU, dough energy = 11.3,100.3 cm2 and extensibility = 156,179 mm). The dendrogram was classified into four groups and in general, the wheat cultivar K was the most separated from the other cultivars, followed by L and I. [source] WHEAT BRAN (TRITICUM AESTIVUM): COMPOSITION, FUNCTIONALITY AND INCORPORATION IN UNLEAVENED BREADJOURNAL OF FOOD QUALITY, Issue 3 2002ARCHANA SHENOY H. High fiber Chapathi, an Indian unleavened bread incorporating different levels (5,15%) of wheat bran to wheat flour was prepared and evaluated for acceptability and farinograph characteristics. Whole wheat flour, wheat bran and its differently milled fractions were analyzed for chemical composition and functional properties. The water absorption capacity of bran was slightly lower than that of flour and did not increase as a function of time. The bran incorporated doughs were difficult to knead and sticky with no change in rolling properties. Farinograph characteristics revealed an increase in dough development time and a decrease in mixing tolerance index as the level of incorporation of bran increased. Wheat bran incorporated products scored lesser for the sensory quality attributes than controls. The differences were statistically significant for products prepared with 10% and 15% bran and not significant for products prepared with 5% level of bran. It can be concluded that wheat bran can be incorporated up to a level of 5% for preparation of high fiber phulkas or chapathis without affecting sensory quality. [source] EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOURJOURNAL OF TEXTURE STUDIES, Issue 1 2009SAEED AKHTAR ABSTRACT This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product. [source] Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blendsMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 4 2003Shalini Hooda Abstract The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83,16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively. 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