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The Effects Of Flour Properties And Processing Conditions On The Rheological Properties Of White Salted Sheeted Noodle Doughs
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Book Synopsis The Effects of Flour Properties and Processing Conditions on the Rheological Properties of White Salted Sheeted Noodle Doughs by : Salah M. Al-Eid
Download or read book The Effects of Flour Properties and Processing Conditions on the Rheological Properties of White Salted Sheeted Noodle Doughs written by Salah M. Al-Eid and published by . This book was released on 1996 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dough Rheology and Baked Product Texture by : H. Faridi
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.
Book Synopsis The impact of food processing on physicochemical and nutritional properties of foods by : Hao Jiang
Download or read book The impact of food processing on physicochemical and nutritional properties of foods written by Hao Jiang and published by Frontiers Media SA. This book was released on 2023-06-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Wheat Flour, Water, Salt and Mixing on the Rheological Properties and the Gas Phase of Bread Dough by : Xinyang Sun
Download or read book The Effects of Wheat Flour, Water, Salt and Mixing on the Rheological Properties and the Gas Phase of Bread Dough written by Xinyang Sun and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health Canada recommends an approximately 30% reduction of sodium levels in bread products, which brings a great challenge for bakery industry due to dough handling difficulties and product quality issues induced by sodium reduction. In order to address this challenge, the effects of wheat cultivar, water content and mixing time on the response of dough's rheological properties and gas phase to salt (NaCl) reduction were investigated to develop processing strategies for improving the breadmaking performance of reduced salt content doughs. The rheological properties of doughs with a wide range of formulations were examined using the mixograph, dynamic oscillatory rheometry and creep-recovery tests. Outcomes from these rheological studies indicated that doughs with a better tolerance to salt reduction were prepared at higher water contents, and/or optimal mixing time. The gas phase parameters, i.e., the gas volume fraction and the volumetric bubble size distribution, of doughs were examined using synchrotron X-ray microtomography. In terms of the time evolution of the bubble size distribution in unyeasted doughs, increased water content, reduced salt content, and/or increased mixing time were seen to promote disproportionation in the dough. Dough gas phase studies also confirmed a cultivar-dependent response of dough to salt reduction and suggested that the optimal-mixing condition developed the doughs to be more tolerant to salt reduction compared to under- and over-mixing conditions. In conclusion, formulation and mixing conditions play an important role in determining dough's response to salt reduction. The type of wheat flour (associated with the cultivar's tolerance to salt reduction), water content and optimal mixing time need to be considered when improving the breadmaking performance of reduced-salt doughs.
Book Synopsis American Doctoral Dissertations by :
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1996 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cereal-Based Food Products by : Manzoor Ahmad Shah
Download or read book Cereal-Based Food Products written by Manzoor Ahmad Shah and published by Springer Nature. This book was released on 2023-11-06 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products. Covers different types of products prepared from cereal grains; Focuses on production technology for the development of cereal products; Presents information on packaging requirements of cereal products.
Book Synopsis Physicochemical Properties of Flour Proteins in Relation to the Textural and Structural Properties of White Salted Noodles by : Ritu Saini
Download or read book Physicochemical Properties of Flour Proteins in Relation to the Textural and Structural Properties of White Salted Noodles written by Ritu Saini and published by . This book was released on 2007 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Correlating Dough Elastic Recovery During Sheeting to Flour Analyses and Rheological Properties by : Danqiu Ren
Download or read book Correlating Dough Elastic Recovery During Sheeting to Flour Analyses and Rheological Properties written by Danqiu Ren and published by . This book was released on 2007 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: In commercial bakeries, the baker expects to get the same bread loaf, including weight and size, after sheeting the same size dough piece. Doughs made from different flours have different elastic recoveries to a great extent, which has an effect on the doughs size and density. Products made from differently elastic doughs can't have the same shape and height. Weight may also be affected. The dough rheological behaviors of five flours and their blends having different chemical and physical properties were measured as were changes in thickness and snapback (thickness of the machined dough sheet relative to the roll gap) immediately following sheeting. Dough snapback was determined to be a function of both processing parameters, reduction ratio, and dough rest time, as well as different flour properties. The predication equation for dough snapback is based on multiple flour properties and sheeting conditions. Among the variables, Mixograph work, reduction ratio, and dough rest time were the main factors affecting the elastic characteristics of the doughs. Minimum snapback occurred with the weakest flour experiencing the longest rest time and the smallest reduction ratio. A 7-factor equation was found to be robust to predict the snapback of several flours, by combining Mixograph work, reduction ratio, dough rest time, Mixograph peak height and mixing time, Alveograph P/L, and protein content.
Download or read book Asian Noodles written by Gary G. Hou and published by John Wiley & Sons. This book was released on 2011-02-16 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Book Synopsis Yellow Alkaline Noodles by : Roselina Karim
Download or read book Yellow Alkaline Noodles written by Roselina Karim and published by Springer. This book was released on 2014-11-22 with total page 43 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Book Synopsis Effects of Flour and Process Conditions on Sensory Characteristics and Rheological Properties of Pizza Crusts by : D'Anne Marie Larsen
Download or read book Effects of Flour and Process Conditions on Sensory Characteristics and Rheological Properties of Pizza Crusts written by D'Anne Marie Larsen and published by . This book was released on 1990 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fundamentals of Dough Rheology by : Hamed Faridi
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:
Book Synopsis Use of an Air-coupled Ultrasound Technique to Assess the Mechanical Properties of White Salted Noodle Dough and Its Potential Capability in Prediction of Cooked Noodle Texture by : Huiqin Wang
Download or read book Use of an Air-coupled Ultrasound Technique to Assess the Mechanical Properties of White Salted Noodle Dough and Its Potential Capability in Prediction of Cooked Noodle Texture written by Huiqin Wang and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this study, an innovative technique-air-coupled ultrasound-was used to measure the mechanical properties of white salted noodles, in a fast, non-destructive, non-contact way. The ultrasound technique was sensitive to the changes brought about by dough moisture content, work input (either from the mixing or sheeting process), as well as the changes in noodle properties with time. In addition, the cooked noodle texture was assessed by conventional methods: an instrumental method and a trained sensory panel. Noodles were less firm with increased water content, and with prolonged storage time (24 hours). Noodles made with CWRW (Canada Western Red Winter) flour had a comparable firmness as noodles made from high protein content flour (Canada Western Red Spring). Overall, the cooked noodle texture was highly correlated with the dough properties measured with the ultrasound technique. Therefore, this research suggests that air-coupled ultrasound has a promising capability for the prediction of noodle quality.
Book Synopsis Assessment of Fermented Products on the Flavor Profile of White Bread and Salt Substitutes on Viscoelastic Properties of Wheat Gluten and on Fermentation Properties of Wheat Dough by : Rabia Javid
Download or read book Assessment of Fermented Products on the Flavor Profile of White Bread and Salt Substitutes on Viscoelastic Properties of Wheat Gluten and on Fermentation Properties of Wheat Dough written by Rabia Javid and published by . This book was released on 2014 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Study II aimed to analyze the effect of sodium chloride substitutes on dough rheological properties. Three commercial flours (9.8, 10.9 and 13.3% protein) were treated with 1 and 2% levels of salt substitutes using a randomized complete block with three replications. Results indicated that flour with 9.8% protein increased the viscosity of gluten with an increase in salt levels, whereas, flour with 13.3% protein did not show any significant effect on gluten viscoelastic properties with increase in salt level. Flour with 10.9% protein showed decrease in viscosity and increase in elastic recovery of gluten with increase in salt level. Salt substitutes at 1 and 2% increased Hm, total volume, volume lost and lower h and T1 values while increased viscosity of gluten and decreased elastic recovery with salt substitutes compared to controls. Reduced sodium salt substitutes affected gluten network formation and yeast activity which resulted in a negative effect on rheological properties of wheat flour compared to control (NaCl).
Book Synopsis The Effect of Flour Type, Formula Ingredients, and Processing Conditions on Dough Properties and Microstructure of Extrusion-formed and Baked Snacks by : Jasbir Kaur Singh
Download or read book The Effect of Flour Type, Formula Ingredients, and Processing Conditions on Dough Properties and Microstructure of Extrusion-formed and Baked Snacks written by Jasbir Kaur Singh and published by . This book was released on 1991 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cereals in Breadmaking by : Eliasson
Download or read book Cereals in Breadmaking written by Eliasson and published by Routledge. This book was released on 2018-05-08 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb; covers new results on the gluten structure in bulk and at interfaces, as well as on phase separation in the dough; presents a complete model of all structural transitions from dough mixing to the formation of a bread; details the physicochemical properties of proteins, lipids and carbohydrates in wheat and other cereals, and considers their modes of interaction; and explores recent progress in the shape of biomolecular assemblies, derived from forces and curvature at interfaces.;The text provides nearly 850 citations from the reference literature.
Book Synopsis Dynamic Rheological Properties of Wheat Flour-water Doughs by : Kathrine Anne Mill
Download or read book Dynamic Rheological Properties of Wheat Flour-water Doughs written by Kathrine Anne Mill and published by . This book was released on 1997 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:
