+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Evaluation of dough properties of selected composite wheat flours



Evaluation of dough properties of selected composite wheat flours



Cereal Research Communications 32(4): 533-540



Properties of composite dough were investigated on blends of Kenyan bread wheat and up to 20% of each of the following non-wheat flours: maize, sorghum, cassava, sweet potato, arrowroot, banana, cowpea, soyabean, and sunflower. Composite doughs were prepared from the various blends and evaluated on farinograph for water absorption, peak: time, tolerance and stability.

Please choose payment method:






(PDF emailed within 0-6 h: $19.90)

Accession: 004151047

Download citation: RISBibTeXText

DOI: 10.1007/bf03543345


Related references

The role of glutenin and gliadin in physical dough properties of wheat flours comparison of farinograph properties of durum and bread wheat flours. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kogyo Gakkaishi) 36(6): 437-447, 1989

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours. Food Science and Nutrition 4(4): 573-587, 2016

Composite wheat–germinated brown rice flours selected physicochemical properties and bread application. International Journal of Food Science and Technology 47(1): 75-82, 2012

Water soluble nonstarchy poly saccharides of composite flours part 2 the effect of poly saccharides from yam dioscorea and cassava flours on the rheological behavior of wheat dough. Cereal Chemistry 54(4): 813-819, 1977

Apparent dough stickiness of selected 1BL/1RS translocated soft wheat flours. Cereal Chemistry 78(1): 93-96, 2001

Thermo-physical properties of composite bread dough with maize and cassava flours. International Journal Of Food Science and Technology: 3, 587-593, 2010

Dough properties and baking quality of several domestic wheat flours as compared with commercial foreign wheat flour. Food Science and Technology Research 10(4): 389-395, 2004

Evaluation of selected properties of chlorinated wheat flours in a lean cake formulation. Food Microstructure 2(2): 153-160, 1983

Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition. Food Chemistry 194: 758-769, 2016

Comparison of rheological properties of dough prepared with different wheat flours. Journal of Food and Drug Analysis 11(3): 220-225, 2003

Rheological recognition of deficient dough properties of wheat flours. Deutsche Muller Zeitung 73(8): 133-135, 1975

Dough and baking properties of high-amylose and waxy wheat flours. Cereal Chemistry 79(4): 491-495, 2002

Characteristics of puri dough and puri based on wheat and composite flours. Journal of Food Science and Technology 29(3): 153-158, 1992

Comparison of dough profile parameters and extensigraph properties of four Canadian wheat flours. Cereal Foods World 41(7): 548, 1996

A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. Journal of Cereal Science 35(2): 201-214, 2002