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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Detarium microcarpum (Dm) and Mucuna flagellipes (Mf) gums on the quality of white bread (1999)
    Springer
    Plant foods for human nutrition 54 (1999), S. 173-182 
    Details
    ISSN: 1573-9104
    Keywords: Detarium microcarpum ; Moisture retention ; Mucuna flagellipes ; Oven spring ; Polysaccharide gums ; White bread
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p≤ 0.05) in water absorption of the dough. Doughs containing gums had higher (p≤ 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p≤ 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p≤ 0.05) higher sensory score for crumb grain, texture but lower (p〈0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008111610481
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of steaming on the rheological characteristics of wheat flour dough (1999)
    Springer
    European food research and technology 209 (1999), S. 122-125 
    Details
    ISSN: 1438-2385
    Keywords: Key words Wheat flour ; Rheology ; Gluten denaturation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The effect of steaming on the various rheological characteristics of wheat flour dough was studied. Steaming of flours at atmospheric pressure for 15 min completely denatured the gluten and reduced the water absorption capacity from 58.4% to 45.0%. Even steaming for just 5 min increased the resistance to extension considerably from 500 BU (Brabender Units) to 1000 BU and the ratio figure (resistance to extension/extensibility) from 4.2 to 27.4, indicating stiffening of the dough. The dough made from steamed flour had a higher hardness value of 91.1 N than the dough made from raw wheat flour which had a value of 51.1 N. The pasting characteristics of flour steamed for 15 min measured in a Rapid Visco Analyser showed increased peak viscosity from 218 rapid visco units (RVU) to 257 RVU as well as increased cold paste viscosity from 175 RVU to 200 RVU and increased hot paste viscosity from 94 RVU to 108 RVU for flour steamed for 15 min.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050469
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of water on the rheological characteristics of biscuit dough and quality of biscuits (1999)
    Springer
    European food research and technology 209 (1999), S. 281-285 
    Details
    ISSN: 1438-2385
    Keywords: Key words Biscuit dough ; Rheological characteristics ; Texture ; Consistency ; Water
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  The influence of water on the rheological characteristics of biscuit dough and quality of biscuits was studied. A variation of even 1% in water content considerably changed the various rheological characteristics of biscuit dough. Increasing water content by 3% significantly increased the compliance from 32.6% to 45.6%, and decreased the extrusion time from 100 s to 34 s, the apparent biaxial extensional viscosity from 3.06×105 Pas to 1.5×105 Pas, and the consistency from 943 Ns to 620 Ns for dough based on weak wheat flour. The elastic recovery of biscuit dough increased significantly from 0.425 mm to 0.535 mm. Dough became more cohesive and adhesive with increasing water content, whilst biscuits became harder, as indicated by increases in density, breaking strength and compression strength.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002170050494
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    Paper (German National Licenses)
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