Dough Rheology and Statistical Correlation PDF Download

Author: Abdyl Sinani
Publisher:
ISBN: 9783330005228
Category :
Languages : en
Pages : 64

View

Book Description

Author: Sinani Abdyl
Publisher: LAP Lambert Academic Publishing
ISBN: 9783659792380
Category :
Languages : en
Pages : 56

View

Book Description
The influence of -amylase, fibers and water in rheological qualities is important for creating proper mixtures in relation to bakery products with good organoleptic quality and improved nutritional value. The ability of -amylase in bread volume improvement is explained by the fact of increasing the capacity of dough to keep gas, and reducing the viscosity of starch gelatinization, which enables a better volume of the final product. -amylase thermo-stable is effective in slowing of staling bread by partially hydrolysed starches and producing dextrins."

Author: H. Faridi
Publisher: Springer Science & Business Media
ISBN: 1461308615
Category : Technology & Engineering
Languages : en
Pages : 609

View

Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

Author: Hamed Faridi
Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 206

View

Book Description

Author:
Publisher:
ISBN:
Category : Cereal products
Languages : en
Pages : 372

View

Book Description

Author: Anabela Raymundo
Publisher: Springer Nature
ISBN: 3031672178
Category :
Languages : en
Pages : 200

View

Book Description

Author: Arnaud Dubat
Publisher: Academic Press
ISBN: 0128104309
Category : Technology & Engineering
Languages : en
Pages : 126

View

Book Description
Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

Author: Khalil Khan
Publisher: Elsevier
ISBN: 0128104546
Category : Technology & Engineering
Languages : en
Pages : 480

View

Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.

Author: Lena Susan Halabi
Publisher:
ISBN:
Category :
Languages : en
Pages : 127

View

Book Description
Ranking wheat flour quality by class or grade does not reveal functional quality attributes relevant to the end user. This has resulted in a continuous effort to find more effective ways to measure quality across the wheat value chain. In line with these efforts, a novel rheology instrument, the CORE, was introduced as a simple and rapid quality test for gluten. The instrument applies a biaxial compression force followed by a free recovery, to measure the elastic behavior of gluten samples. Although designed for gluten, the instrument exhibits potential to reveal valuable data using dough as a more realistic test material. The CORE was optimized for dough, resulting in new test parameters where dough is compressed at 1 Newton (N) for 5 seconds, followed by a 55-second free recovery. To gain a deeper understanding of its characterization abilities, this test was applied on three large sample sets of flour. It showed a wide range of degrees of elasticity (DE) across different wheat classes and within two sets of Hard Red Winter (HRW) wheat. In addition, the test revealed a new measureable material property, firmness, represented by a sample's resistance to the applied compression force (RC). This new value was strongly negatively correlated with DE, at r2=0.89, indicating that samples which are highly elastic are also difficult to compress. Values for DE and RC showed inconsistent correlations with some physicochemical data, but strong agreement with rheological data of the farinograph and alveograph, where multivariate correlations exceeded 0.80. The CORE was capable of detecting a significant increase in DE and RC upon treatment of flour with dough-enhancing enzyme transglutaminase. However, the enzyme's effect varied among cultivars. Similarly, the CORE was successful in detecting improved elasticity upon blending strong flour with weaker flour. Yet, the extent of elasticity imparted by the donor flour was cultivar-specific, and not mathematically predictable.

Author: Clyde E. Stauffer
Publisher: Springer Science & Business Media
ISBN: 9780442003531
Category : Cooking
Languages : en
Pages : 300

View

Book Description
Abstract: This publication is a detailed reference source which surveys the functions and applications of additives used in baked foods at relatively low levels. Written for a wide range of bakery professionals, the text explains how each class of additives functions and relates the action of each additive to the ultimate purpose of the baker-- making high-quality baked products. The additives discussed in this volume include oxidants, reductants, emulsifiers and surfactants, enzymes, chemical leavenings, yeast, vital wheat gluten, and gums.