Effect of the addition of wheat bran stream on dough rheology and bread quality
The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran streams incorporated and from wholewheat. The result...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Galati University Press
2012-08-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/4_Banu%20et%20al.pdf |
| _version_ | 1818056484831887360 |
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| author | Iuliana Banu Georgeta Stoenescu Violeta Sorina Ionescu Iuliana Aprodu |
| author_facet | Iuliana Banu Georgeta Stoenescu Violeta Sorina Ionescu Iuliana Aprodu |
| author_sort | Iuliana Banu |
| collection | DOAJ |
| description | The milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread. |
| first_indexed | 2024-12-10T12:29:35Z |
| format | Article |
| id | doaj.art-3c740d3badb544d1a0dfb5e7935129d8 |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-12-10T12:29:35Z |
| publishDate | 2012-08-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-3c740d3badb544d1a0dfb5e7935129d82022-12-22T01:48:51ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2012-08-013613952Effect of the addition of wheat bran stream on dough rheology and bread qualityIuliana BanuGeorgeta StoenescuVioleta Sorina IonescuIuliana AproduThe milling by-products have high nutritional value and can be incorporated into white flour. This study was aimed at comparatively examining the rheological behaviour of the doughs made from wheat white flour with different levels (3-30%) of bran streams incorporated and from wholewheat. The results indicated significant correlations between the ash content of the wheat bran streams incorporated into flour and Alveograph, Rheofermentograph and Mixolab parameters. The white flour sample with 25% wheat bran streams had the ash content similar to wholewheat, but the dough rheology was improved. The quality of the white flour bread with 25% wheat bran streams was improved compared to the wholemeal bread.http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/4_Banu%20et%20al.pdfwheat bran streamAlveographRheofermentometerMixolabbread |
| spellingShingle | Iuliana Banu Georgeta Stoenescu Violeta Sorina Ionescu Iuliana Aprodu Effect of the addition of wheat bran stream on dough rheology and bread quality Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology wheat bran stream Alveograph Rheofermentometer Mixolab bread |
| title | Effect of the addition of wheat bran stream on dough rheology and bread quality |
| title_full | Effect of the addition of wheat bran stream on dough rheology and bread quality |
| title_fullStr | Effect of the addition of wheat bran stream on dough rheology and bread quality |
| title_full_unstemmed | Effect of the addition of wheat bran stream on dough rheology and bread quality |
| title_short | Effect of the addition of wheat bran stream on dough rheology and bread quality |
| title_sort | effect of the addition of wheat bran stream on dough rheology and bread quality |
| topic | wheat bran stream Alveograph Rheofermentometer Mixolab bread |
| url | http://www.ann.ugal.ro/tpa/Anale%202012/vol%201/4_Banu%20et%20al.pdf |
| work_keys_str_mv | AT iulianabanu effectoftheadditionofwheatbranstreamondoughrheologyandbreadquality AT georgetastoenescu effectoftheadditionofwheatbranstreamondoughrheologyandbreadquality AT violetasorinaionescu effectoftheadditionofwheatbranstreamondoughrheologyandbreadquality AT iulianaaprodu effectoftheadditionofwheatbranstreamondoughrheologyandbreadquality |