The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
A Cappelli, L Bettaccini, E Cini - Trends in Food Science & Technology, 2020 - Elsevier
Background Worldwide, bread and other baked products are considered to be essential for
human nutrition. Current research is focused on technological and nutritional improvements …
human nutrition. Current research is focused on technological and nutritional improvements …
Novel nondestructive biosensors for the food industry
An increasing number of foodborne outbreaks, growing consumer desire for healthier
products, and surging numbers of food allergy cases necessitate strict handling and …
products, and surging numbers of food allergy cases necessitate strict handling and …
Comparison of sequence of physical processes (SPP) and Fourier transform coupled with Chebyshev polynomials (FTC) methods to interpret large amplitude …
Abstract Fourier Transform coupled with Chebyshev Polynomials (FTC) and Sequence of
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …
Physical Processes (SPP) are used to study and interpret the large amplitude oscillatory …
Effect of chemical structure of selected phenolic acids on the structure of gluten proteins
R Welc, K Kłosok, M Szymańska-Chargot, A Nawrocka - Food Chemistry, 2022 - Elsevier
Abstract Effect of overmixing process and structure of selected phenolic acids belonging to
hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were …
hydroxycinnamic and hydroxybenzoic group on the structure of gluten network were …
Understanding the role of gluten subunits (LMW, HMW glutenins and gliadin) in the networking behavior of a weak soft wheat dough and a strong semolina wheat …
The differences in viscoelastic properties of gluten from two very different wheat flours, a
weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and …
weak soft flour dough and a strong semolina dough, primarily caused by their gliadin and …
Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting
M Zhang, M Ma, R Jia, T Yang, Q Sun, M Li - Food Chemistry, 2022 - Elsevier
To understand the formation of gluten network and its regulation on noodle qualities upon
mixing and resting, the dynamic distribution and molecular transformation of gluten were …
mixing and resting, the dynamic distribution and molecular transformation of gluten were …
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat …
S Li, Y Liu, J Tong, L Yu, M Ding, Z Zhang… - Food Research …, 2020 - Elsevier
Bread wheat (Triticum aestivum L.) is one of the crucial cereals consumed by human beings
and wheat gluten, the natural macromolecules, mainly determines the processing quality of …
and wheat gluten, the natural macromolecules, mainly determines the processing quality of …
Relationship of non-linear rheological properties and quantitative network analysis parameters as a function of increasingly large amplitude deformations in non-fat …
Yogurt is a popular fermented food product produced by culturing milk with specific groups
of bacteria including streptococcus and lactobacillus subspecies (Hekmat & Reid, 2006) …
of bacteria including streptococcus and lactobacillus subspecies (Hekmat & Reid, 2006) …
Effect of fat on non-linear rheological behavior of processed cheese spreads using coupled amplitude-frequency sweeps, Fourier Transform-Chebyshev polynomials …
The nonlinear rheological behavior of high and low-fat cheese spreads was investigated at
strains between 0 and 1000% using 4 different methods. The first method consisted of …
strains between 0 and 1000% using 4 different methods. The first method consisted of …
Protein, thermal and functional properties of α-, γ-and ω-gliadins of wheat and their effect on bread making characteristics
N Chaudhary, AS Virdi, P Dangi, BS Khatkar… - Food …, 2022 - Elsevier
The study investigated the rheological, microstructural and functional properties of α-, γ-and
ω-gliadins. Crude gliadin was subjected to cation exchange fast protein liquid …
ω-gliadins. Crude gliadin was subjected to cation exchange fast protein liquid …