Download or read book Dough Rheology and Baked Product Texture written by H. Faridi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Dough s Rheology Baked Product Texture PB written by Faridi; Faubion and published by . This book was released on 1997-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fundamentals of Dough Rheology written by Hamed Faridi and published by . This book was released on 1986 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Investigating Dough Rheology and Texture Properties of Bakery Products Containing Soy Or Pulse Flours written by Yiqin Zhang and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soybean and pulse flours are excellent source of various macro- and micro-nutrients, such as proteins, dietary fibers, minerals, and bioactive compounds associated with health benefits. They are becoming increasingly important to the food industry as product formulators and consumers are seeking nutritionally attractive ingredients. Fortification of cereal foods with pulse or soybean flour represents a promising approach to enhance their nutritional value, health benefits, and flavor profiles. However, the lack of gluten protein in these flours results in undesirable dough rheological properties and baked products with poor texture and other quality defects. This thesis is comprised of two studies that aimed to investigate and understand the effect of incorporating soybean or pulse flours on the dough properties and bakery product quality. In the first study, we investigated the effect of formulation (e.g., shortening, sugar, and water) and pretreatment of soy flour on dough properties and cookie texture in a gluten-free (GF) system. Cookies were formulated with composite flours containing commercial GF flour and original or pretreated soy flour (70/30). Reducing agents (cysteine, glutathione, and sodium sulfite) and protease (Flavourzyme) were used for soy flour pretreatment, respectively. The modified proteins were characterized by analyzing contents of free sulfhydryl and free amino group and SDS-PAGE profiles. Dough properties were measured using mixograph and texture analyzer. Cookie quality was determined by analyzing spread ratio, texture, color, and moisture content. Results showed that adding relatively higher amount of sugar, shortening, and water greatly increased cookie spread and improved cookie cracking pattern, though it also increased the stickiness of the dough. Pretreatment of soy flour with reducing agent or protease reduced protein molecular size, and thus, weakened the GF dough, which also led to increased cookie spread and better cracking pattern. In the second study, we investigated the effect of different types (yellow pea, green pea, red lentil, and chickpea) and amounts (0-25%) of whole pulse flours on whole wheat flour-based dough properties and bread quality. Pulse grains were ground using a Wiley mill to obtain whole pulse flour. Mixolab was used to analyze mixing and pasting properties of the whole wheat/pulse composite flours, and bread was characterized. Results showed that increasing the amount of pulse flour in the composite significantly weakened the dough and decreased dough viscosity due to a dilution of gluten proteins. Bread specific volume decreased, and hardness increased with higher amount of pulse flours. Among all the tested pulse flours, the composite flour containing yellow pea flour had overall better baking performances. This research demonstrated the potential of utilizing soybean and pulse flours for bakery applications. The knowledge will be useful for the industry in developing new gluten-free or fortified bakery products.
Download or read book Food Texture and Rheology written by Philip Sherman and published by . This book was released on 1979 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: ABSTRACT: Twenty-six papers presented at a symposium for theInternational Union of Food Science and Technology, are included. Two categories of papers are offered: 1) critical reviews of present knowledge on specificied themes, and 2) unpublished data and theory. The papers' approaches are multidisciplinary. Topics included the 1) psychophysics of the sensory evaluation of textural properties; 2) instrumental evaluation of textural properties and common problems associated with measurement; 3) food processing aspects of food rheology; 4) rheological properties of vegetables proteins and their relevance to the preparation of meat extenders and substitutes; 5) the rheology and microstructure of baker's dough and baked products; and 6) the relationship between structure and rheological properties of commodities.
Download or read book Rheology of Foods written by R.P. Borwankar and published by Elsevier. This book was released on 2016-01-21 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer–reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.
Download or read book Technology of Breadmaking written by Stanley P. Cauvain and published by Springer Science & Business Media. This book was released on 2007-05-20 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Download or read book Dough Rheology and Statistical Correlation written by Abdyl Sinani and published by . This book was released on 2016-12-13 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Baked Products written by Stanley P. Cauvain and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. First establishing an understanding of the key characteristics which unite existing baked product groups, the authors move on to discuss product development and optimisation, providing the reader with coverage of: Key functional roles of the main bakery ingredients Ingredients and their influences Heat transfer and product interactions Opportunities for future product development Baked Products is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food companies. Libraries in universities and research establishments where food science and technology is studied and taught will find the book an important addition to their shelves.
Download or read book Rheology of Cereal Products written by Ioana Stanciu and published by . This book was released on 2024-05-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Rheology of Developed and Undeveloped Wheat Flour Dough written by Danilo Tomines Campos and published by . This book was released on 1996 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Rheology and Texture in Food Quality written by John M. DeMan and published by Westport, Conn. : AVI Publishing Company. This book was released on 1976 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mechanical properties of food. Microstructure of food and its relation to texture. Instrumental measurement of food texture. Applications of instrumetns for measurement. Interpretation of force curve from instrumental measurements. texture of fruits and vegetables. Texture of dough, pasta and fat products. The tectural characterisitics of dairy products., of meat and its measurement. Starch texture. Rheology of chocolate. Engineerig food texture. Textural characteristics of food emulsions. functions of emulsifiers in relation to food texture. Sensory measurement of food texture. The textural profile. Physhophysical relations in texture.
Download or read book Predicting Baking Performance Using Dough Rheology written by M. Poole and published by . This book was released on 2014 with total page 13 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bakery Products Science and Technology written by Weibiao Zhou and published by John Wiley & Sons. This book was released on 2014-06-04 with total page 1374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensive overview of bakery science is revised and expanded, featuring chapters on various bread and non-bread products from around the world, as well as nutrition and packaging, processing, quality control, global bread varieties and other popular bakery products. The book is structured to follow the baking process, from the basics, flour and other ingredients, to mixing, proofing and baking. Blending the technical aspects of baking with the latest scientific research, Bakery Products Science and Technology, Second Edition has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.
Download or read book Rheological Characterization of Four Kansas Hard Red Winter Wheat Flour water Dough Systems written by Summer Steeples and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Kansas is the top wheat-producing state, providing about 1/5 of the yearly wheat crop in the U.S. Therefore, the quality of wheat grown in Kansas is a primary concern of the milling and baking industry. Quality of wheat flour is measured through analysis of protein, dough rheology, and baked product characteristics. This study characterized four commonly-grown Kansas hard red winter wheat cultivars chosen to span the largest possible range of protein contents and baking qualities. Flour protein content and moisture was determined by NIR, and composition was assessed using SE-HPLC. Dough empirical rheological and mixing characteristics were determined by farinograph and mixograph recording dough mixers. Rheological measurements of fundamental dough properties were performed through strain sweeps, frequency sweeps, temperature sweeps, creep-relaxation, and stress relaxation on a rheometer. All cultivar flours were baked to assess baking quality through evaluation of loaf volume, texture profile analysis (TPA), C-cell, and x-ray microtomography (XMT). Overley and Karl 92 have the two highest protein contents, respectively, and are not significantly different in percent of unextractable polymeric protein (UPP). Generally, cultivars with higher protein and percent UPP (Overley and Karl 92) gave larger loaves, much more expanded air cells, thinner cell walls, greater void fractions, and better mixing properties. Lower TPA firmness was found for Overley, corresponding with its larger XMT fragmentation index, existence of large air cells, and high void fraction. In contrast, 2137 gave the lowest XMT fragmentation index, low void fraction, larger cell wall thicknesses, and a significantly firmer (P
Download or read book Bread Making written by Stanley P Cauvain and published by CRC Press. This book was released on 2003-09-17 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Download or read book Rheological Properties of Soy Polysaccharide Dough written by Aminta Virginia Vega-Vargas and published by . This book was released on 1990 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
