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You searched for: Author "Hoseney, R.C." Remove constraint Author: "Hoseney, R.C." Publication Year 1997 Remove constraint Publication Year: 1997 Subject dough Remove constraint Subject: dough
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1. Garlic effects on dough properties

Author:
Hoseney, R.C.,   et al.   ; Miller, R.A.; Graf, E.; Soper, J.;     Show all 4 Authors
Source:
Journal of food science 1997 v.62 no.6 pp. 1198-1201
ISSN:
0022-1147
Subject:
garlic; encapsulation; mixing; rheological properties; breads; dough
Abstract:
... Addition of garlic to wheat flour dough causes it to rapidly break down during mixing but the cause of that effect is unknown. Our objectives were to determine if the effect was present in the clove or due to an enzyme reaction and whether encapsulation would prevent the effect. Scallion and leek also cause rapid breakdown, but to a lesser extent. The dough-weakening effects were similar to effect ...
DOI:
10.1111/j.1365-2621.1997.tb12243.x

2. Effect of formula water content on the spread of sugar-snap cookies

Author:
Hoseney, R.C.,   et al.   ; Miller, R.A.; Morris, C.F.;     Show all 3 Authors
Source:
Cereal chemistry 1997 v.74 no.5 pp. 669-671
ISSN:
0009-0352
Subject:
weight; cultivars; diameter; dough; wheat flour; durum wheat; baking quality; water content; recipes; winter wheat; cookies
Abstract:
... Sugar-snap cookie doughs prepared with a commercial soft wheat flour and standard formula water (25%, fwb) produced baked cookies with a mean diameter of 186 mm. Increasing the formula water to 30% resulted in cookies with a mean diameter of 187 mm and decreasing the formula water to 20% resulted in cookies with a mean diameter of 185 mm. A similar effect was seen when the formula water in cookie ...
DOI:
10.1094/CCHEM.1997.74.5.669

3. Use of elongational viscosity to estimate cookie diameter

Author:
Hoseney, R.C.,   et al.   ; Miller, R.A.;     Show all 2 Author
Source:
Cereal chemistry 1997 v.74 no.5 pp. 614-616
ISSN:
0009-0352
Subject:
cookies; diameter; estimation; viscosity; prediction; baking quality; wheat flour; durum wheat; dough
Abstract:
... Cookie diameter is a function of spread rate and set time during baking. Dough viscosity appears to control cookie spread rate and, thus, will affect final cookie diameter. The technique of lubricated uniaxial compression was used to measure the elongational viscosity of cookie dough. Full-formula cookie doughs made with a commercial hard wheat flour had a significantly higher elongational viscosi ...
DOI:
10.1094/CCHEM.1997.74.5.614