A simple approach to predicting dough sheeting thickness
Keywords: خمیر; Sheeting; Dough; Viscoelasticity; Damage function; Elastic recoil;
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Rheological properties of kafirin and zein prolamins
Keywords: خمیر; SDS-PAGE, sodium dodecyl sulphate polyacrylamide gel electrophoresisKafirin; Zein; Dough; Viscoelasticity; Strain hardening; Extensional viscosity
Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing
Keywords: خمیر; Baking process; Foam; Dough; Proofing; Coalescence; Modelling; Finite element method
Functional response of diluted dough matrixes in high-fibre systems: A viscometric and rheological approach
Keywords: خمیر; Dietary fibre; Dough; Basting properties; Rheology
Comparison of the deep frying process in coated and uncoated dough systems
Keywords: خمیر; Edible coating; Methylcellulose; Deep-fat frying; Oil uptake; Dough; Heat and mass transfer; Mathematical modeling; Structure
MRI evaluation of local expansion in bread crumb during baking
Keywords: خمیر; Baking; Wheat; Bread; Dough; Crumb; Bubble; Cell; Oven-rise; Local expansion; Compression; MRI; Magnetic resonance imaging
Description of batter mixing using near infrared spectroscopy
Keywords: خمیر; Dough; Mixing; PCA; 2D COSFT-NIR, Fourier transform near infrared; NIR, near infrared; PC, principal component; PCA, principal component analysis; tpeak, time to peak; 2D COS, generalized two-dimensional correlation spectroscopy
Effect of shear rate on microstructure and rheological properties of sheared wheat doughs
Keywords: خمیر; Shear; Couette; Dough; Gluten; MicrostructureCSLM, confocal scanning laser microscopy; GMP, glutenin macropolymer; SDS, sodium dodecyl sulphate; DTT, dithiothreitol; SME, specific mechanical energy; ZD, zero developed; NEMI, N-ethylmaleimide; RH, relative
Thermal conductivity measurements of a traditional fermented dough in the frozen state
Keywords: خمیر; Thermal conductivity; Dough; Thermal properties; Frozen dough; Tarhana
Modeling of the effect of relative humidity and temperature on proving rate of rice-flour-based dough
Keywords: خمیر; Rice; Dough; Proving; Kinetic model; Relative humidity
Effects of hydroperoxide in lipid peroxidation on dough fermentation
Keywords: خمیر; Dough; Lipid peroxidation; Fermentation; Lipoxygenase; Gluten; Linoleic acid
Molecular mobility in model dough systems studied by time-domain nuclear magnetic resonance spectroscopy
Keywords: خمیر; Starch; Gluten; Dough; Water mobility distribution; Time-domain NMR spectroscopyCPMG, Carr-Purcell-Meiboom-Gill; FID, free induction decay; NMR, nuclear magnetic resonance; T2, spin–spin relaxation time; T21, spin–spin relaxation time obtained from 90° pu
Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying
Keywords: خمیر; Gellan gum; Deep-fat frying; Oil-uptake; Dough; Sev; Texture
Utilisation Glucagel® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation
Keywords: خمیر; β-glucan; Starch; Dough; Flour; Glycaemic index
Effects of cysteine and mixing conditions on white/whole dough rheological properties
Keywords: خمیر; Dough; Mixing time; Cysteine; Machinability; Rheological properties
Rheological characteristics of wheat flour dough as influenced by ingredients of parotta
Keywords: خمیر; Rheology; Dough; Ingredients; Instron
Cooperation of phosphatidylcholine with endogenous lipids of wheat flour for an increase in dough volume
Keywords: خمیر; Bread; Dough; Phosphatidylcholine; Glycolipid; Wheat flour
Use of ultrasound for the determination of flour quality
Keywords: خمیر; Flour; Dough; Quality; Ultrasound; Rheology
Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production
Keywords: خمیر; Chickpea fermentation; Characterization; Bacillus; Clostridium; Dough; Leavening
Prediction of rheological properties of Iranian bread dough from chemical composition of wheat flour by using artificial neural networks
Keywords: خمیر; Artificial neural network; Dough; Prediction; Rheological (Farinographic) properties
Application of response surface methodology for the optimization of oxidants in wheat flour
Keywords: خمیر; Optimization; Dough; Lipoxygenase; Ascorbic acid; Wheat flour
A new on-line process rheometer for highly viscous food and animal feed materials
Keywords: خمیر; Rheometer; Rheology; Control process; Dough; Fluid; On-line; Measurement method
Effect of fat level, mixing pressure and temperature on dough expansion capacity during proving
Keywords: خمیر; Dough; Proving; Fat; Aeration
Effects of crust constraints on bread expansion and CO2 release
Keywords: خمیر; Crust; Constraint; Pressure; Porosity; CO2 release; Dough; Bread; Baking; Oven rise; MRI; Cell bubble; Wall; Membrane
The pattern of the linear viscoelastic behaviour of wheat flour dough as delineated from the effects of water content and high molecular weight glutenin subunits composition
Keywords: خمیر; Dough; Linear viscoelasticity; Hydration; High molecular weight glutenin subunits; db; on dry basis; GNo; viscoelastic plateau modulus (Pa); HMW-GS; high molecular weight glutenin subunits; J(t); compliance function (m2/N); Jr(t); recoverable compliance f
A mathematical model for the isothermal growth of bubbles in wheat dough
Keywords: خمیر; Bubble growth; Dough; Extrusion; Cell Model; Viscoelastic; Memory function
A novel improved method for analysis of 2D diffusion-relaxation data-2D PARAFAC-Laplace decomposition
Keywords: خمیر; DRCOSY; PARAFAC; Laplace inversion; Diffusion; Relaxation; Correlation spectroscopy; NMR; PGSTE; Dough; Water; Oil;
Dough processing in a Couette-type device with varying eccentricity: Effect on glutenin macro-polymer properties and dough micro-structure
Keywords: خمیر; Shear; Couette; Processing; Dough; Gluten; Development; Micro-structureCSLM, confocal scanning laser microscopy; GMP, glutenin macro-polymer; SME, specific mechanical energy; TTP, time to peak; ZD, zero developed
Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking
Keywords: خمیر; X-ray tomography; Dough; Bubble growth; Coalescence; Foam
Dynamic rheological characteristics of wheat flour–water doughs. Effect of adding NaCl, sucrose and yeast
Keywords: خمیر; Rheology; Viscoelasticity; Dough; Yeast; Salt; Sugar
Application of Bifidobacterium strains to the breadmaking process
Keywords: خمیر; Fermentation; Dough; Breadmaking process; Bread; Lactobacillus; Bifidobacterium
The bubble size distribution in wheat flour dough
Keywords: خمیر; Dough; Aeration; Bubble size distribution; X-ray microcomputed tomography; Anisotropy
Microstructure formation and rheological behaviour of dough under simple shear flow
Keywords: خمیر; Dough; Gluten; Mixing; Simple shearing; Microstructure; Confocal scanning laser microscopy; Uniaxial extension; RheologyCSLM, confocal scanning laser microscopy; FFT, fast Fourier transform; FITC, fluorescein isothiocyanate; MC, moisture content; PMV, pro
Roller extrusion of biscuit doughs
Keywords: خمیر; Dough; Plasticity model; Power law fluid; Rolling
Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment
Keywords: خمیر; Dough; Mixing; Sodium chloride; Thermo-mechanical properties; Starch gelatinisation;
Effect of heat-moisture treated maize starch on the properties of dough and bread
Keywords: خمیر; Heat-moisture treated maize starch; Dough; Bread;
Effect of simple shear on the physical properties of glutenin macro polymer (GMP)
Keywords: خمیر; Dough; Gluten; GMP; Glutenin particles; Simple shearing; Z-blade mixing; CSLM; confocal scanning laser microscopy; db; dry matter basis; DMF; dimethylformamide; FITC; fluorescein isothiocyanate; GMP; glutenin macropolymer; GS; gluten-starch mixture; MC;
Chilling and freezing of part-baked bread. Part I: An MRI signal analysis
Keywords: خمیر; NMR relaxation; Dough; Cooling; Staling; Water content; Crust; Crumb;
Shear and extensional properties of bread doughs affected by their minor components
Keywords: خمیر; Viscosity; Strain hardening; Dough; Crumb fineness;