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Dough Samples (dough + sample)
Selected AbstractsCharacteristics and oil absorption of deep-fat fried dough prepared from ball-milled wheat flourJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2009Pariya Thanatuksorn Abstract BACKGROUND: High levels of oil in fried products has been recognized as causing health problems. The formation of microstructure during frying is one factor that influences oil absorption. Above the glass transition temperature (Tg), the physical properties of a polymer influences the formation of structure. The ball-milling process changes the physicochemical properties of wheat flour constituents. The present study investigated the effects of physicochemical changes in wheat flour by the ball-milling process on structure formation and oil absorption in wheat flour dough model. RESULTS: Dough samples were made from wheat flour that had been ball-milled for 0 to 10 h and then fried in frying oil at 150 °C for 1,7 min. Thermal properties of wheat flour, structure alteration, and textural properties of fried samples were evaluated. As compared with samples made of non-milled flour, samples made from milled flour had smaller pores and higher oil absorption. The fracture force of a fried sample prepared from non-milled flour was lower than that of a sample prepared from milled flour. CONCLUSION: Ball-milling affected the microstructure formation in fried wheat flour dough, and subsequently oil absorption. The crispness of a sample prepared from non-milled wheat flour is higher than that of a sample prepared from ball-milled wheat flour. This may be due not only to a plasticization effect, but may also be dependent on microstructure. Copyright © 2008 Society of Chemical Industry [source] Moisture Migration in Solid Food MatricesJOURNAL OF FOOD SCIENCE, Issue 8 2003Y.-C. Fu ABSTRACT: The goals of this study were to measure moisture migration in a porous solid matrix simulating a real food (flour dough) and to accomplish heating of the solid matrix. An off-line technique and a microwave temperature controller system were developed for measuring moisture concentration under isothermal heating condition. A temperature profile of a cylindrical dough sample was achieved by accurate control of microwave energy input and preheated carrier gas temperature. Results showed a simplified 1st order kinetic model adequately predicted moisture loss in dough samples. Effect of temperature on the rate constant was adequately modeled by the Arrhenius relationship. The rate constant was found to be affected by porosity of the dough sample. [source] Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Karina N. De Simas Summary The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0,30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05). [source] Moisture Migration in Solid Food MatricesJOURNAL OF FOOD SCIENCE, Issue 8 2003Y.-C. Fu ABSTRACT: The goals of this study were to measure moisture migration in a porous solid matrix simulating a real food (flour dough) and to accomplish heating of the solid matrix. An off-line technique and a microwave temperature controller system were developed for measuring moisture concentration under isothermal heating condition. A temperature profile of a cylindrical dough sample was achieved by accurate control of microwave energy input and preheated carrier gas temperature. Results showed a simplified 1st order kinetic model adequately predicted moisture loss in dough samples. Effect of temperature on the rate constant was adequately modeled by the Arrhenius relationship. The rate constant was found to be affected by porosity of the dough sample. [source] THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER,JOURNAL OF TEXTURE STUDIES, Issue 4 2006H. SINGH ABSTRACT Uniaxial compression test for dough and several commercial products like jello, mozzarella cheese, cheddar cheese, tofu and sausage (cooked and uncooked) was performed using a texture analyzer (TA). Percent stress relaxation (%SR ), k1 (initial rate of relaxation), k2 (extent of relaxation) and relaxation time (RT) were calculated and compared for different products. The TA software was used to convert the raw SR data into a linear form. Constants k1 and k2 were determined from the intercept and slope of the linear data. Higher values of %SR and k2 (90 and 9, respectively) indicated higher elasticity for jello, whereas wheat flour dough samples showed the lowest values (20,30) for %SR and 1 to 2 for k2. The RT and k1 values were not good indicators for differentiating different products based on their viscoelastic behavior. Measurement of RT was limited by the maximum time for which the data were collected, whereas k1, because of its mathematical form, needed careful interpretation. In this study, %SR was found to be a good measure to interpret viscoelasticity of different food samples. [source] DETERMINATION OF ULTRASONIC-BASED RHEOLOGICAL PROPERTIES OF DOUGH DURING FERMENTATION,JOURNAL OF TEXTURE STUDIES, Issue 1 2004SUYONG LEE ABSTRACT An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the extensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Maching. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the viscoelastic moduli of the dough; the storage modulus M' and the loss modulus M". These moduli include both the bulk and the shear moduli. A wavelet analysis also was used to determine the effect of frequency on the ultrasonic-based viscoelastic moduli and the effect of the fermentation process on the ultrasonic velocity dispersion. A decrease in ultrasonic velocity was observed with increasing fermentation times. Ultrasonic waves were strongly attenuated in the dough subjected to long fermentation times and fermentation had a large influence on the viscoelastic moduli of the dough. The ultrasonic velocity increased with increasing frequency, clearly showing the viscoelastic nature of the fermented dough. The analysis also showed significant ultrasonic velocity dispersion upon fermentation. Ultrasonic measurements yielded results that agreed with those obtained from conventional rheology commonly used to characterize the extensional properties of dough. Both tests clearly showed the loss of elasticity by the dough samples upon fermentation. [source] RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 1 2000EMILY J. SCHLUENTZ ABSTRACT Undeveloped wheat dough samples were strained in shear and extensional flow between parallel plates to produce a controlled level of development. Dough made in a standard Farinograph, considered developed dough, was used for comparison. Scanning electron microscopy images of deformed dough were subjected to numerical image processing to characterize the protein matrix present. Results were compared to dynamic rheological properties to evaluate the influence of strain deformation on the formation of microstructure. Viscoelastic moduli of wheat dough showed that developed dough had the greatest amount of structure formation, followed by extensionally-strained and shear-strained samples, respectively. Undeveloped dough showed the lowest levels of structure development. Image analysis indicated statistically significant differences between protein matrices in developed and undeveloped samples; however, results were not significantly different between shear- and extension-ally-strained samples. [source] | ||||||||||