vguitВестник Воронежского государственного университета инженерных технологийProceedings of the Voronezh State University of Engineering Technologies2226-910X2310-1202VSUET10.20914/2310-1202-2017-1-126-129vguit-1241Research ArticleПищевая биотехнологияFood biotechnologyAn overview on the additives used in improvement of dough flow behaving characteristicsAn overview on the additives used in improvement of dough flow behaving characteristicsGhobadiElnazGhobadiElnazKavianiMehdiKavianiMehdiKaviyani.mehdi@yahoo.comKhanMuhammad UsmanKhanMuhammad UsmanShariatiMohammad AliShariatiMohammad AliFerdowsi University of MashhadIslamic Republic of IranUniversity of AgriculturePakistanAll-Russian Research Institute of PhytopathologyRussian Federation201720032017791126129Copyright © Ghobadi E., Kaviani M., Khan M.U., Shariati M.A., 20172017Ghobadi E., Kaviani M., Khan M.U., Shariati M.A.Ghobadi E., Kaviani M., Khan M.U., Shariati M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-vsuet.ru/vguit/article/view/1241

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.

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The authors declare that there are no conflicts of interest present.