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Composite flours were formulated from wheat flour and additives containing high amylose starch, resistant starches of RS2 and RS3 types, and barley β-glucan. Different parameters of flours, doughs, and final breads were evaluated. Almost all composite flours had significantly worse parameters as flour and dough in comparison to control. Sensory parameters of breads were also lower, though loaves supplemented with up to 15% (w/w) of high amylose starch (Hylon® VII), RS2 (Hi-maize™ 260), and RS3 (Novelose® 330) were considered as acceptable, with higher content of RS observed. Loaves with β-glucan (Barliv™ barley betafiber) were not acceptable either in sensory or technological parameters.

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68 207 209 Bason, M.L., Dang, J.M.C., Booth, R.I. 2007. Mixing characteristics of dough as determined by the Newport Scientific micro dough

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Anone, M. C., Puppo, M. C., Landra, A. (2002): Rheological and structural properties of wheat flour dough. Bakers Digest , 73 , 31–35. Landra A. Rheological and structural

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pšenice, pšeničné mouky, těsta a pečiva . [Relationships among quality characteristics of food wheat, wheat flour, dough and bread.] Mlynářská ročenka 2009 : 152 – 182 . [in Czech

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Danno, G., Hoseney, R. C. 1982: Effects of dough mixing and rheologically active compounds on relative viscosity of wheat proteins. Cereal Chem. , 59 , 196-198. Effects of dough mixing

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Introduction Microwavable frozen baked goods are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery [ 1 ]. Doughs, however, suffer from poor texture upon microwave

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, F.M. 2007. Transgenic wheats with elevated levels of Dx5 and/or Dy10 high-molecular-weight glutenin subunits yield doughs with increased mixing strength and tolerance. J. Cereal Sci. 45 :172–183. Dupont

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Cereal Research Communications
Authors:
E. Martínez-Cruz
,
E. Espitia-Rangel
,
H. Villaseñor-Mir
,
J. Molina-Galán
,
I. Benítez-Riquelme
,
A. Santacruz-Varela
, and
R. Peña-Bautista

, H.A., Payne, P.I. 2006. Prediction of dough properties for bread wheats. In: Wrigley, C.W., Békés, F., Bushuk, W. (eds), Gliadin and Glutenin. The Unique Balance of Wheat Quality. AACCI Press, St. Paul, MN, USA, pp. 243

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Buchanan, B.B., Kobrehel, K., Yee, B.C., Wong, J.H., Lozano, R., Jiao, J., Shin, S. 2000. Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough

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