[go: up one dir, main page]

Wang et al., 2014 - Google Patents

Effect of whole wheat flour on the quality of traditional Chinese Sachima

Wang et al., 2014

Document ID
2999432318956208886
Author
Wang L
Deng L
Wang Y
Zhang Y
Qian H
Zhang H
Qi X
Publication year
Publication venue
Food chemistry

External Links

Snippet

The effects of whole wheat flour (WWF) on the properties of the dough and the final quality of Sachima were investigated. Refined wheat flour (RWF) in the recipe for Sachima dry mix was replaced with WWF at different levels. The farinograph characteristics of the Sachima …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Treating dough with micro-organisms or enzymes
    • A21D8/042—Treating dough with micro-organisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before sub-division
    • A21C3/04—Dough-extruding machines; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough

Similar Documents

Publication Publication Date Title
Wang et al. Effect of whole wheat flour on the quality of traditional Chinese Sachima
Sarabhai et al. Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties
Boita et al. Rheological properties of wheat flour dough and pan bread with wheat bran
Skendi et al. Effects of two barley β-glucan isolates on wheat flour dough and bread properties
Wang et al. Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough
Turkut et al. Effect of quinoa flour on gluten-free bread batter rheology and bread quality
Sarabhai et al. Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough
Flander et al. Effects of wheat sourdough process on the quality of mixed oat-wheat bread
Cao et al. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp
Choy et al. The effects of acetylated potato starch and sodium carboxymethyl cellulose on the quality of instant fried noodles
Iglesias-Puig et al. Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.)
Huang et al. Fenugreek fibre in bread: Effects on dough development and bread quality
Wang et al. Effect of the addition of different fibres on wheat dough performance and bread quality
Saha et al. Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit
Sabanis et al. Effect of dietary fibre enrichment on selected properties of gluten-free bread
Tong et al. Effect of honey powder on dough rheology and bread quality
Bagdi et al. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread
Bucsella et al. Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour
Zhong et al. High-amylose starch as a new ingredient to balance nutrition and texture of food
CN102018011A (en) Gluten protein substitute and application thereof
MX2007016524A (en) Fibre-rich backed product and method for the production thereof.
Blanco Canalis et al. Effect of inulin on dough and biscuit quality produced from different flours
Cheng et al. Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread
Zaki et al. Chemical, rheological and sensory properties of wheat-oat flour composite cakes and biscuits
Ammar et al. Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure