An overview on the additives used in improvement of dough flow behaving characteristics

Автор: Ghobadi Elnaz, Kaviani Mehdi, Khan Muhammad Usman, Shariati Mohammad Ali

Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet

Рубрика: Пищевая биотехнология

Статья в выпуске: 1 (71), 2017 года.

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Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of aforesaid sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.


Food rheology, bread, physiochemical properties, organoleptic properties, sensory evaluation

Короткий адрес:

IDR: 140229713   |   DOI: 10.20914/2310-1202-2017-1-126-129

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