Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour

Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour

The results of the research on the effect of “Pear Powder” food additive on the quality and properties of first grade wheat flour are presented. It’s been determined that adding of the investigated food additive to the first grade wheat flour has a strengthening effect on gluten flour, which convert...

Full description

Bibliographic Details
Main Authors:	E. P. Victorova, O. V. Fedoseeva, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, E. E. Dikolova
Format:	Article
Language:	Russian
Published:	Maykop State Technological University 2018-06-01
Series:	Новые технологии
Subjects:	“pear powder” food additive macronutrients wheat flour quantity and quality of gluten gas-forming ability
Online Access:	https://newtechology.mkgtu.ru/jour/article/view/116

Similar Items

Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation
by: O. V. Fedoseeva, et al.
Published: (2018-03-01)

Bakery properties of composite mixtures of wheat and spelt flour
by: N. S. Sanzharovskaya, et al.
Published: (2018-09-01)

<i>Lentinus edodes</i> Powder Improves the Quality of Wheat Flour Gluten Sticks
by: Suya Xie, et al.
Published: (2023-04-01)

Effect of Adding Grape Seed Powder on The Chemical Composition and Rheological Properties of Local Wheat Flour
by: Ali Muhsin Hamdi, et al.
Published: (2021-12-01)

EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH QUINOA FLOUR ON QUALITY OF PAN BREAD AND BISCUIT
by: E. Moawad, et al.
Published: (2018-02-01)

Physicochemical and Rheological Characteristics of Commercial and Monovarietal Wheat Flours from Peru
by: Ivan Best, et al.
Published: (2023-04-01)

Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics
by: Wei Gong, et al.
Published: (2023-05-01)

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough
by: Shadrack Mubanga CHISENGA, et al.
Published: (2019-10-01)

Gliadin Proteins in Muffins with Quinoa Flour
by: Vesna S. Gojković Cvjetković, et al.
Published: (2024-03-01)

Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake
by: LI Yi, et al.
Published: (2024-11-01)

Evaluation of the effect of non-thermal plasma on the physicochemical, technological and functional properties of wheat flour
by: Seyed Amir Tavakoli Lahijani, et al.
Published: (2022-05-01)

THE INFLUENCE OF RICE BRAN ON THE BREAD-MAKING PROPERTIES OF WHEAT FLOUR
by: Boldina A.A., et al.
Published: (2016-03-01)

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels
by: Nusrat Jan, et al.
Published: (2022-04-01)

World practice of wheat flour classification
by: A. V. Baskakov, et al.
Published: (2024-10-01)

Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers
by: Dmitry M. Borodulin, et al.
Published: (2021-03-01)

ANALYSIS OF THE QUALITY OF FLOUR FROM DIFFERENT SYSTEMS OF THE TECHNOLOGICAL PROCESS OF A FLOUR MILL
by: D. ZHYGYNOV, et al.
Published: (2019-04-01)

Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough
by: LI Ming, et al.
Published: (2023-06-01)

The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics
by: Nicoleta Vartolomei, et al.
Published: (2021-12-01)

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India
by: Raashid Ahmad Siddiqi, et al.
Published: (2020-09-01)

Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour
by: Liping Yang, et al.
Published: (2023-01-01)

Analysis on microbial communities and characteristic flavor metabolic of PXDB-meju by partially substituting wheat flour with soybean flour and gluten flour
by: Min Xu, et al.
Published: (2024-01-01)

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
by: J. Pokorný, et al.
Published: (2002-12-01)

Improving the technology of gluten-free bread from composite flour mixtures
by: A. I. Soloveva, et al.
Published: (2024-07-01)

Deformation index (GDI) in grain as a criterion for wheat gluten quality
by: E. N. Shabolkina, et al.
Published: (2021-05-01)

A new winter common wheat VARIETY ‘Sultan’
by: I. D. Fadeeva
Published: (2023-07-01)

The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour
by: E. N. Shabolkina, et al.
Published: (2022-02-01)

New winter common wheat variety ‘Saban’ for the middle Volga Region
by: I. D. Fadeeva, et al.
Published: (2024-11-01)

Effect of wheat flour fortification with sesame flour on properties of Sangak and Barbari flour, dough and bread
by: Arman Naderi, et al.
Published: (2022-11-01)

The Influence of Gluten-Free Flour on Bakery Dough Quality
by: Anastasia A. Merker, et al.
Published: (2022-06-01)

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour
by: Xiaoyi WEI, et al.
Published: (2022-12-01)

Effect of chestnut and acorn flour on wheat / wheat-barley flour properties and bread quality
by: Marie Hruškova, et al.
Published: (2019-04-01)

Technological aspects of managing the structural and mechanical properties of wheat bread crumb
by: V. Ya. Chernykh, et al.
Published: (2024-10-01)

Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods
by: Amani Weerarathna, et al.
Published: (2024-01-01)

Gluten free and high protein-fiber wheat flour blends: Macro-micronutrient, dietary fiber, functional properties, and sensory attributes
by: Oluwole Steve Ijarotimi, et al.
Published: (2022-10-01)

EFFECT OF BARLEY FLOUR ON WHEAT BREAD QUALITY
by: H. El-Taib, et al.
Published: (2018-10-01)

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour
by: Sofyan Maghaydah, et al.
Published: (2022-03-01)

Characterization of wheat flour millstreams for friabilin prevalence and nutrient composition
by: Zafar Iqbal, et al.
Published: (2023-09-01)

Optimization of Separation Parameters of Wheat Aleurone Layer Flour and Their Influence on Characteristics of Wheat Flour and Dough
by: LUO Dan, MA Junzhe, SANG Ziqing, XIE Qiang, CHEN Chen, WANG Jianying, XUE Wentong
Published: (2024-06-01)

Occurrence of Zearalenone and Enniatin B in Swiss Wheat Grains and Wheat Flours
by: Amandine André, et al.
Published: (2022-10-01)

Effect of Lesser Yam Flour Addition on Water Content, Texture, Crude Fiber Content, and Reducing Sugar Content of Donut Made from Wheat Flour
by: Indri Iriana Putri, et al.
Published: (2020-05-01)