U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "dough" Remove constraint Subject: "dough"
Start Over

Search

5,557  Search Results

« Previous | 1 - 20 of 5,557 |
Number of results to display per page

Search Results

1. Revisiting Indian traditional foods-A critical review of the engineering properties and process operations

Author:
Somnath Basak; Snehasis Chakraborty; Rekha S. Singhal
Source:
Food control 2023 v.143 pp. 109286
ISSN:
0956-7135
Subject:
dough,   etc   ; food safety; heat; humans; mass transfer; mechanization; palate; India;     Show all 8 Subjects
Abstract:
... A closer look at the traditional foods consumed in various parts of India shows their efficacy and wisdom in the intelligent use of resources available in each specific geographical region ranging from coastal to plains to hilly to the desert, and the perfection achieved in processing such foods that suit the palate along with nutritional perspective, safety protocols, and the combination of foods ...
DOI:
10.1016/j.foodcont.2022.109286

2. Fabrication and application of pickering emulsion stabilized by high pressure homogenization modified longan shell nanofiber

Author:
Dongwei Wang; Kai Wang; Lei Zhao; Xuwei Liu; Zhuoyan Hu
Source:
Journal of food engineering 2023 v.339 pp. 111264
ISSN:
0260-8774
Subject:
dough,   etc   ; cellulose nanofibers; digestion; emulsions; free fatty acids; gels; homogenization; longans; stabilizers; texture; viscosity;     Show all 11 Subjects
Abstract:
... Food-grade Pickering emulsion have attracted extensively attention in food engineering applications. In this work, high pressure homogenization (HPH) was applied to modified the longan shell cellulose nanofiber (LSCNF). The obtained LSCNF was used as a naturally-derived particle stabilizer for O/W Pickering emulsions and the gel-based Pickering emulsions can be applied to baked foods to control th ...
DOI:
10.1016/j.jfoodeng.2022.111264

3. Improving 3D food printing performance using computer vision and feedforward nozzle motion control

Author:
Yizhou Ma; Jelle Potappel; Aneesh Chauhan; Maarten A.I. Schutyser; Remko M. Boom; Lu Zhang
Source:
Journal of food engineering 2023 v.339 pp. 111277
ISSN:
0260-8774
Subject:
dough,   etc   ; computer software; computer vision; control methods; cookies; extrusion; printers; processed cheeses; white chocolate;     Show all 9 Subjects
Abstract:
... 3D food printing is an emerging technology to customize food designs and produce personalized foods. Food printing materials are diverse in rheological properties, which makes reliable extrusion-based 3D printing with constant printing parameters a challenge. Food printing often suffers from improper extrusion because of the varying elasticity of the food materials. In this study, a computer visio ...
DOI:
10.1016/j.jfoodeng.2022.111277

4. Principles and recent applications of vacuum technology in the processing of dough-based cereal products: A comprehensive review

Author:
Semra Bozkurt; Ahmet Görgüç; Esra Gençdağ; Feyza Elmas; Mehmet Koç; Fatih Mehmet Yılmaz
Source:
Food chemistry 2023 v.403 pp. 134443
ISSN:
0308-8146
Subject:
dough,   etc   ; energy; food chemistry; food matrix; gluten; noodle industry; nutrition; nutritive value; profitability; shelf life;     Show all 10 Subjects
Abstract:
... Cereal-based foods have been essential elements in nutrition throughout history. Recently, there has been an increasing interest in the application of innovative strategies to improve technological and nutritional properties of dough-based cereal products. Literature studies indicate that the integration of vacuum technology into baking and noodle industry can significantly enhance the quality and ...
DOI:
10.1016/j.foodchem.2022.134443

5. Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage

Author:
Yang Li; Fangfang Zhao; Caiming Li; Xiaofeng Ban; Zhengbiao Gu; Zhaofeng Li
Source:
Food hydrocolloids 2023 v.134 pp. 108092
ISSN:
0268-005X
Subject:
frozen dough,   etc   ; amino acid metabolism; cryoprotectants; energy metabolism; frozen storage; glycerol; hydrocolloids; ice; lipid metabolism; maltodextrins; metabolomics; trehalose; viability; yeasts;     Show all 14 Subjects
Abstract:
... The formation and growth of ice crystals are widely acknowledged to cause damage to different substances and we found short-clustered maltodextrin (SCMD) could alleviate the quality deterioration of frozen dough in previous research. But how SCMD interacts with dough components such as yeast is poorly understood. Here, we analyze the ice-recrystallization-inhibition (IRI) activity of SCMD and prov ...
DOI:
10.1016/j.foodhyd.2022.108092

6. Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review

Author:
Xinyang Sun; Simiao Wu; Filiz Koksel; Minhao Xie; Yong Fang
Source:
Food hydrocolloids 2023 v.135 pp. 108123
ISSN:
0268-005X
Subject:
dough,   etc   ; breadmaking; breadmaking quality; breads; dietary fiber; geometry; gluten; hydrocolloids; ingredients; particle size; rheology; temperature; viscoelasticity; wheat; wheat bran; whole wheat flour;     Show all 16 Subjects
Abstract:
... To benefit the consumers with a variety of health benefits, the incorporation of wheat bran into the bread formula has been widely conducted. This leads to changes in the rheological properties of dough that is associated with the overall quality of bakery products. This review has demonstrated the utility of a wide range of measurements at large and small deformations for determining dough rheolo ...
DOI:
10.1016/j.foodhyd.2022.108123

7. Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism

Author:
Jiaying Shang; Bo Zhao; Chong Liu; Limin Li; Jing Hong; Mei Liu; Xiaohui Zhang; Yiming Lei; Xueling Zheng
Source:
Food hydrocolloids 2023 v.134 pp. 108111
ISSN:
0268-005X
Subject:
dough,   etc   ; disulfides; gluten; hydrocolloids; hydrogen; hydrogen bonding; hydrophobicity; models; noodles; polymers; starch granules; stress relaxation; viscoelasticity; water binding capacity; water distribution; wheat starch;     Show all 16 Subjects
Abstract:
... The contribution of starch to dough behaviors has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The impact of wheat starch granule size on the viscoelastic behaviors of low-moisture noodle dough and its underlying mechanism were investigated. Dough with a high ratio of B-type starch granules (BS) had higher viscoelastic moduli (G″ and G′) and percent ...
DOI:
10.1016/j.foodhyd.2022.108111

8. Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

Author:
Domenico Lafiandra; Peter R. Shewry
Source:
Journal of cereal science 2022 v.106 pp. 103487
ISSN:
0733-5210
Subject:
dough; dough quality,   etc   ; cysteine; data collection; genomics; glutenins; polymers; proteomics; wheat;     Show all 9 Subjects
Abstract:
... The high- and low-molecular-weight glutenin subunits are major contributors to dough strength and elasticity, through their influence on glutenin polymer structure. The study of their genetics, diversity, and role in quality characteristics has been facilitated by the development of genetic materials and analytical tools. Induced and natural mutants have been used to confirm the importance of the ...
DOI:
10.1016/j.jcs.2022.103487

9. Comparison of effect of using hard and soft wheat on the high molecular weight-glutenin subunits profile and the quality of produced cookie

Author:
Sakshi Sharma; Mehak Katyal; Narpinder Singh; Anju Mahendru Singh; Arvind Kumar Ahlawat
Source:
Journal of food science and technology 2022 v.59 no.7 pp. 2545-2561
ISSN:
0022-1155
Subject:
dough; dough development,   etc   ; cookies; flour; genotype; gluten; glutenins; hardness; loci; molecular weight; solvents; wheat;     Show all 12 Subjects
Abstract:
... Twelve wheat genotypes with variable grain hardness were evaluated for grain, flour, pasting, dough rheological properties, high molecular weight glutenin subunits (HMW-GS) and their relationship with cookie quality characteristics. The degree of hardness played an important role in the expression of characters under study. Genotypes with higher grain hardness index (GHI) showed higher dough devel ...
DOI:
10.1007/s13197-021-05272-5

10. Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes

Author:
Ezgi Pulatsu; Jheng-Wun Su; Stuart M. Kenderes; Jian Lin; Bongkosh Vardhanabhuti; Mengshi Lin
Source:
Journal of food engineering 2022 v.319 pp. 110911
ISSN:
0260-8774
Subject:
dough,   etc   ; cookies; deformation; geometry; temperature;     Show all 5 Subjects
Abstract:
... Understanding the factors affecting the shape instability of 3D-printed foods when subjected to thermal processing is vital to improve the practicability of 3D food printing. This study investigated the geometrical attributes and baking conditions along with the rheological properties of cookie dough. Various kinds of 3D-printed shapes were processed under different baking conditions (time and tem ...
DOI:
10.1016/j.jfoodeng.2021.110911
CHORUS:
10.1016/j.jfoodeng.2021.110911

11. Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

Author:
Ziyang Jia; Heng Yang; Yudong Zhang; Wenping Ding; Yuan Shuang; Yang Fu; Qianran Xie; Tongjun Dong; Yan Wu; Xuedong Wang
Source:
International journal of food science & technology 2022 v.57 no.4 pp. 2310-2320
ISSN:
0950-5423
Subject:
dough; dough quality,   etc   ; absorption; hydrogen; loss modulus; oils; storage modulus; technology; wheat flour; wheat gluten; wheat starch;     Show all 11 Subjects
Abstract:
... The effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasti ...
DOI:
10.1111/ijfs.15582

12. Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality

Author:
Ahui Zhao; Peiwen Shi; Runqiang Yang; Zhenxin Gu; Dong Jiang; Pei Wang
Source:
Food hydrocolloids 2022 v.125 pp. 107446
ISSN:
0268-005X
Subject:
dough quality; frozen dough,   etc   ; arabinoxylan; breads; cryoprotectants; crystallization; depolymerization; gluten; glutenins; hydrocolloids; ice; viability; wheat bran; yeasts;     Show all 14 Subjects
Abstract:
... Different wheat bran antifreeze polysaccharides (WBAP) were first isolated by ice shell separation method. The composition and antifreeze activity of varied WBAP were characterized and their cryoprotective effects on frozen dough were comprehensively studied with the emphasis on ice crystals, yeast and gluten proteins. WBAP with enriched arabinoxylan (AX) of high arabinofuranose/xylopyranose ratio ...
DOI:
10.1016/j.foodhyd.2021.107446

13. Electrical properties measurement: A nondestructive method to determine the quality of bread doughs during fermentation

Author:
Jafar Massah; Pegah Nomanfar; Masoud Dehghani Soufi; Keyvan Asefpour Vakilian
Source:
Journal of cereal science 2022 v.107 pp. 103530
ISSN:
0733-5210
Subject:
bread dough; dough quality,   etc   ; breads; digestion; durability; electrical resistance; fermentation; freshness; microbial activity; neural networks; nondestructive methods; sourdough; yeasts;     Show all 13 Subjects
Abstract:
... The quality evaluation of food products using electrical measurements has gathered the attention of food scientists because of its simplicity and being nondestructive. In this study, the electrical resistance variation during the fermentation process of three types of Iranian local bread doughs, namely, Taftan, Lavash, and Sangak, was measured at two electrical frequencies of 120 and 1000 Hz and s ...
DOI:
10.1016/j.jcs.2022.103530

14. Numerical study of starch-gluten dough: Deformation and extrusion

Author:
M.A.P. Mohammed; A.S. Baharuddin; M. Wakisaka
Source:
Journal of food engineering 2022 v.329 pp. 111078
ISSN:
0260-8774
Subject:
dough,   etc   ; deformation; extrusion; gluten; microstructure; starch; viscoelasticity;     Show all 7 Subjects
Abstract:
... Numerical investigation of starch-gluten model was conducted using composite micromechanics approach, which considered starch as circular filler embedded/surrounded by gluten matrix. The model developed was then compared with different starch-gluten models reported in literatures. The starch-gluten circular filler model simulations with different starch-filler diameters showed consistent results w ...
DOI:
10.1016/j.jfoodeng.2022.111078

15. Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread

Author:
Piyush Kumar Jha; Mathieu Sadot; Sylvie Chevallier; Ashish Rawson; Alain Le-Bail
Source:
Food and bioprocess technology 2022 v.15 no.8 pp. 1896-1906
ISSN:
1935-5130
Subject:
dough,   etc   ; air; atmospheric pressure; bioprocessing; breads; fermentation; microstructure;     Show all 7 Subjects
Abstract:
... This paper presents the impact of overhead pressure (constant pressure and pressure modulation) during mixing on important mixing parameters (maximal power level and the corresponding time (tPEAK)), dough properties after mixing and fermentation (dough voidage and growth rate), and bread characteristics (such as specific volume, void fraction, and crumb microstructure). The overhead pressure durin ...
DOI:
10.1007/s11947-022-02846-9

16. Improvements of dried noodles qualities using two‐stage resting: Explanation from macro and micro perspectives

Author:
Xue Li; Yajing Qi; Alkassoumi Hassane Hamadou; Jiyao Zhang; Qin Guo; Bin Xu
Source:
Journal of texture studies 2022 v.53 no.2 pp. 287-295
ISSN:
0022-4901
Subject:
dough,   etc   ; disulfides; extensibility; gluten; glutenins; microstructure; polymers; texture;     Show all 8 Subjects
Abstract:
... The purpose of this study was to elucidate the effects of two‐stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of dough sheets, gluten network, and microstructure of cooked noodles. After two‐stage resting, the extensibility of dough sheets, the contents of glutenin macro polymer (GMP), and disulfi ...
DOI:
10.1111/jtxs.12652

17. Instantaneous wheat dough relaxation by alternating current electric fields

Author:
Silvia Brandner; Thomas Becker; Mario Jekle
Source:
Journal of food engineering 2022 v.315 pp. 110818
ISSN:
0260-8774
Subject:
dough,   etc   ; extensibility; gluten; hardness; mechanical stress; viscoelasticity; wheat;     Show all 7 Subjects
Abstract:
... Wheat dough exhibits poor processibility immediately after a mechanical strain, such as mixing or laminating. For proper dough processing, the relaxation of gluten network must occur during a process interrupting resting time of usually 10–25 min. The ability of electric fields to induce modifications in biological structures within seconds, makes an application of this technique reasonable for ac ...
DOI:
10.1016/j.jfoodeng.2021.110818

18. Viability of Saccharomyces Cerevisiae during baking of bread dough by flow cytometry

Author:
Florie Doppler; Laurie Jelonkiewicz; Mohammad N. Rezaei; Corinne Lesens; Renaud Toussaint; Mickael Durand-Dubief
Source:
Journal of microbiological methods 2022 v.200 pp. 106556
ISSN:
0167-7012
Subject:
bread dough,   etc   ; Saccharomyces cerevisiae; flow cytometry; viability; yeasts;     Show all 5 Subjects
Abstract:
... Flow cytometry analysis (FCA) is increasingly used to obtain rapid results comparison to common colony-forming units plating method (CFU). Tools are needed for microbiological analysis for solid matrix such as food. Here, we report a fast and robust FCA using double staining with LDS751/DiBAC4(3) to analyze yeast viability in bread dough during baking. ...
DOI:
10.1016/j.mimet.2022.106556

19. Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Author:
Muhammad Akhlaq; Shinawar Waseem Ali; Ayesha Murtaza; Muhammad Arshad Javed; Aftab Ahmad Khan; Rai Muhammad Amir
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16387
ISSN:
0145-8892
Subject:
dough; dough development,   etc   ; aluminum; flour; fumigation; gluten; milling industry; phosphides; relative humidity; storage time; stored grain; temperature; water content; water uptake; wheat; Pakistan;     Show all 16 Subjects
Abstract:
... Wheat is a seasonal crop in Pakistan, that is why the government and milling‐industry procures and stores its significant portion. This study was aimed to investigate the impact of storage duration, initial grain moisture (IGM), and fumigation (aluminum phosphide) on wheat quality characteristics during bulk storage. During study, storage period and warehouse temperature showed a significant impac ...
DOI:
10.1111/jfpp.16387

20. A review of recent advances and techniques in the noodle mixing process

Author:
Mohammed Obadi; Jiyao Zhang; Zhen He; Shuyun Zhu; Qifei Wu; Yajing Qi; Bin Xu
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112680
ISSN:
0023-6438
Subject:
dough,   etc   ; equipment; flour; noodle industry; noodles; rheology; water temperature;     Show all 7 Subjects
Abstract:
... The most critical challenge in the noodle industry is ensuring the development of various high-quality products. Dough mixing is a very important initial stage in the development of noodles, which has a major impact on the preparation and quality of the noodles. The mixing process helps to form a dough as a single homogenous substance and develops certain rheological characteristics that provide t ...
DOI:
10.1016/j.lwt.2021.112680