Вестник Воронежского государственного университета инженерных технологий

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

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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.

Об авторах

Elnaz Ghobadi
Ferdowsi University of Mashhad

Mehdi Kaviani
Ferdowsi University of Mashhad

Muhammad Usman Khan
University of Agriculture

Mohammad Ali Shariati
All-Russian Research Institute of Phytopathology

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Для цитирования:

Ghobadi E., Kaviani M., Khan M.U., Shariati M.A. An overview on the additives used in improvement of dough flow behaving characteristics. Вестник Воронежского государственного университета инженерных технологий. 2017;79(1):126-129.

For citation:

Ghobadi E., Kaviani M., Khan M.U., Shariati M.A. An overview on the additives used in improvement of dough flow behaving characteristics. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):126-129. (In Russ.)

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