Influence of partial wheat flour substitution by buckwheat flour on dough rheological characteristics measured using Mixolab

M Hadnađev, A Torbica, P Dokić… - Food Processing, Quality …, 2008 - scindeks.ceon.rs
Rheological properties of wheat flour, wheat flour/unhusked buckwheat flour and wheat
flour/husked buckwheat flour dough using Mixolab were investigated. Mixtures of 50 …

The effect of the addition of gelatinized flour on dough rheology and quality of bread made from brown wheat flour

O Parenti, L Guerrini, V Canuti, G Angeloni, P Masella… - LWT, 2019 - Elsevier
Although brown wheat flours are healthier than refined ones, baking quality is poor. To
improve the workability and quality of brown wheat flour, we tested the addition of …

Dough rheology and bread quality of wheat–chickpea flour blends

I Mohammed, AR Ahmed, B Senge - Industrial Crops and Products, 2012 - Elsevier
In this study, partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and
30% was carried out to study their rheological and baking performance. Chickpea flour …

Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength

M Katyal, A Kaur, N Singh - Journal of food science and technology, 2019 - Springer
Flours from various wheat varieties varied in gluten strength were blended in varying
proportions and evaluated for pasting and dough rheological properties. The different …

[PDF][PDF] Influence of buckwheat flour on the dough rheology and sensory properties of wheat bread

A Selimović, D Miličević, S Oručević, Đ Ačkar… - Technologica acta, 2011 - hrcak.srce.hr
Farinograph and extensograph properties were determined in the prepared mixtures in
which wheat flour was partially replaced with 15%, 30% and 40% of buckwheat flour. Wheat …

Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour

E Hallén, Ş İbanoğlu, P Ainsworth - Journal of food engineering, 2004 - Elsevier
There is a growing interest in fortifying wheat flour with high lysine material, such as cowpea
flour, to improve the essential amino acid balance of baked food products. The use of …

Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of …

TA Zafar, AR Allafi, D Alkandari… - Food Science and …, 2021 - journals.sagepub.com
Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect.
Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to …

Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits

YS Savitha, D Indrani, J Prakash - Journal of Texture studies, 2008 - Wiley Online Library
The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of
maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results …

Effect of blending sorghum flour on dough rheology of wheat bread.

KP Khating, RN Kenghe, GB Yenge, VM Ingale… - 2014 - cabidigitallibrary.org
The present investigation was carried out to study the changes in rheological qualities of the
composite flour. Wheat flour was mixed by sorghum flour at 5, 10, 15, 20 and 25%. The …

Dough rheology and internal structure of bread produced with wheat flour partially substituted by buckwheat flour: A step towards enhancing nutritional value

B Biduski, M Maçãs, N Vahedikia, PM O'Connor… - Food Structure, 2024 - Elsevier
Buckwheat flour is a pseudocereal that can be used to improve the nutritional value of staple
food, such as bread. However, substituting wheat flour can be challenging due to potential …