Browsing Research Articles (Consumer Science) by Subject "Dough rheology"

Now showing items 1-3 of 3

Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay

Dovi, Koya A.P.; Solah, Vicky A.; Taylor, J.R.N. (John Reginald Nuttall); Johnson, Stuart K. (Wiley, 2024-03)

BACKGROUND AND OBJECTIVE : Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives ...
Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts-wheat dough and bread

Mukwevho, Peter; Emmambux, Mohammad Naushad (Wiley, 2024-05)

BACKGROUND : This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% ...
Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough

Nyembwe, Patricia M.; De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2018-06)

Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity characteristics. The dough properties of composites of defatted marama ...

Now showing items 1-3 of 3

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