Overview on the additives used in improvement of dough flow behaving characteristics

Ghobadi Elnaz, Kaviani Mehdi, Khan Muhammad Usman and Shariati Mohammad Ali
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Ghobadi Elnaz: Ferdowsi University of Mashhad
Kaviani Mehdi: Ferdowsi University of Mashhad
Khan Muhammad Usman: University of Agriculture
Shariati Mohammad Ali: All-Russian Research Institute of Phytopathology

Russian Journal of Agricultural and Socio-Economic Sciences, 2017, vol. 61, issue 1, 288-293

Abstract: 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.

Keywords: FOOD RHEOLOGY; PHYSIOCHEMICAL PROPERTIES; ORGANOLEPTIC PROPERTIES; SENSORY EVALUATION (search for similar items in EconPapers)
Date: 2017
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