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The dough characteristics of fifty popular Indian hexaploid wheat varieties were assessed by testing various rheological properties using a Brabender Farinograph and an Extensograph. These studies were aimed at evaluating the flour quality and functionality of the wheat dough. Based on the rheological dough properties of 50 Indian hexaploid wheat varieties it was recommended that 13 wheats could be useful for blending purposes, 31 varieties could be used for both bread and chapatti making, and the remaining 6 wheats were found suitable for biscuit making. The outcome of the experiments will be useful for plant breeders, millers and bakers.

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828 Dobraszczyk, B.J. 2004. Wheat: Dough rheology. In: Wrigley, C., Corke, H., Walker, C. (eds), Encyclopedia of Grain Science, Vol. 3. Academic Press, Oxford, UK, pp. 400

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wheat dough performance and bread quality. J. Texture Stud. , 41 , 511–531. Besbes S. Effect of the addition of defatted date seeds on wheat dough performance and bread quality

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Characterizing in situ starch gelatinization

Thermal and dynamic mechanical analysis of durum wheat dough

Journal of Thermal Analysis and Calorimetry
Authors: C. Marchisano, L. Gennaro, M. Sepe, and P. Masi

Data obtained by dynamic mechanical analysis and DSC analysis of durum wheat dough are presented and discussed. Doughs with water contents ranging from 45 to 55% (w/w) were subjected to sinusoidal shearing by means of a dynamic mechanical spectrometer (Rheometrics, RFS2) equipped with parallel plate geometry, 0.1 strain amplitude and 1 rad/min frequency. The tests were carried on in temperature sweep mode at a heating rate of 2°C min−1.

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-to-Gliadin Ratio on the Functional Properties of Wheat Dough. Cereal Chemistry 76 (3):389–394. Bekes F. Effect of Varying Protein Content and Glutenin-to-Gliadin Ratio on the Functional

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In bread making the wheat dough undergoes some degree of deformation in each step of the process. It is generally accepted that the baking properties of wheat flour dough are mainly due to the viscoelasticity of the gluten protein. Measurement of the rheological properties of dough gives valuable information concerning the quality of the wheat flour, the machining properties of the dough and the textural characteristics of the finished products. This technique uses a new apparatus (wheat gluten quality analyser&WGQA, C HANG, 1994) especially developed to evaluate the rheological properties of gluten by measuring the following parameters: resistance to extension (newton), extensibility (mm) and energy (joule). The test realized with the apparatus WGQA was carried out on wheat gluten isolated according to the A.A.C.C. (1995) method. Results obtained using the new technique showed high levels of correlation for maximum resistance to extension (R 2 =0.9018) and energy (R 2 =0.8824) between WGQA and standardized parameters obtained from Brabender Extensograph.

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.L., Partridge, S.J., Daqiq, L., Chong, P., Békés, F. 2002. Synergistic and additive effects of three high molecular weight glutenin subunit loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. 79 :301

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Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

. , Chong, P. & Békés, F. (2002): Synergistic and additive effects of three HMW-GS loci. II. Effects on wheat dough functionality and end-use quality. Cereal Chem. , 79 , 301–307. Békés F

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. — Wallington D. J. (1998): Dependence of Wheat Dough Extensibility on Flour Sulphur and Nitrogen Concentrations and the Influence of Foliar-Applied Sulphur and Nitrogen Fertilisers. J. Cereal Sci. 28,1, 15

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.30. Armero , E. & Collar , C. ( 1997 ): Texture properties of formulated wheat doughs . Relationships with dough and bread technological quality Z. Lebensmittelunters. Forsch. , 204 , 136 – 145

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