Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

1996 ◽  
Vol 203 (3) ◽  
pp. 255-261 ◽  
Author(s):  
Xijin Chen ◽  
J. David Schofield
Keyword(s):  
Wheat Flour ◽  
Dough Mixing

scholarly journals Evaluation of Water Absorption and Dough-Mixing Characteristics with Small Quantities of Wheat Flour Using the Micro-doughLAB

2016 ◽  
Vol 85 (4) ◽  
pp. 435-442
Author(s):  
Tamayo Abe ◽  
Seiichi Komiyama ◽  
Satoshi Kobayashi ◽  
Tsutomu Nishimura ◽  
Hironobu Jinno
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Dough Mixing ◽  
Mixing Characteristics

Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

2012 ◽  
Vol 110 (1) ◽  
pp. 60-70 ◽  
Author(s):  
A. Shehzad ◽  
H. Chiron ◽  
G. Della Valle ◽  
B. Lamrini ◽  
D. Lourdin
Keyword(s):  
Wheat Flour ◽  
Flour Dough ◽  
Dough Mixing ◽  
Wheat Flour Dough

Effects of α-, β-, γ- and ω-Gliadins on the Dough Mixing Properties of Wheat Flour

1997 ◽  
Vol 26 (3) ◽  
pp. 271-277 ◽  
Author(s):  
R.J. Fido ◽  
F. Békés ◽  
P.W. Gras ◽  
A.S. Tatham
Keyword(s):  
Wheat Flour ◽  
Mixing Properties ◽  
Dough Mixing

Dough mixing and breadmaking properties of quinoa-wheat flour blends

2007 ◽  
Vol 27 (6) ◽  
pp. 701-705 ◽  
Author(s):  
GOURI S. CHAUHAN ◽  
R.R. ZILLMAN ◽  
N.A. MICHAEL ESKIN
Keyword(s):  
Wheat Flour ◽  
Dough Mixing ◽  
Flour Blends

scholarly journals Modelling of wheat-flour dough mixing as an open-loop hysteretic process

2013 ◽  
Vol 18 (2) ◽  
pp. 283-293
Author(s):  
Robert S. Anderssen ◽  
◽  
Martin Kružík ◽  
Keyword(s):  
Wheat Flour ◽  
Open Loop ◽  
Flour Dough ◽  
Dough Mixing ◽  
Wheat Flour Dough

SEPARATION OF STARCH AND GLUTEN:I. DEVELOPMENT OF MECHANICAL EQUIPMENT AND WASHING METHODS FOR SEPARATION FROM WHEAT FLOUR

1945 ◽  
Vol 23f (2) ◽  
pp. 143-154 ◽  
Author(s):  
G. A. Adams ◽  
N. H. Grace ◽  
G. A. Ledingham
Keyword(s):  
Wheat Flour ◽  
Mechanical Equipment ◽  
Mixing Times ◽  
Washing Machine ◽  
Dough Mixing ◽  
Combined Movements

Starch and gluten were separated from wheat flour in a washing vessel, hemicylindrical in shape, oscillated 48 times per minute through 45°, accommodating 15 kgm. of water plus the dough prepared from 3 kgm. of patent hard spring flour. Washing action was provided by the combined movements of the vessel and an adjustable free-swinging rubber-covered roller. The starch suspension was continuously pumped into a settling tray, from which the overflow was recycled to the washing machine. Under these conditions 45 min. of washing with 40 kgm. of water effected a recovery of about 95% of the starch and gluten present in the dough. About 70% of the starch was extracted in the first 10 min. washing period.Washing was more efficient at 37 °C. than at lower temperatures, and dough mixing times of nine minutes gave better results than three minutes. The washing equipment provided results of a precision that permitted demonstration of statistically significant differences between starch yields differing by as little as 3%.

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