Ágnes Takács
Budapest University of Technology and Economics
2 Papers
Ágnes Takács is an academic researcher from Budapest University of Technology and Economics. The author has contributed to research in topics: Carbohydrate & Wheat flour. The author has an hindex of 2, co-authored 2 publications.
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Papers
Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
TL;DR: Dry heat treatment resulted in enhanced dough stability and this effect was significantly higher in the cake flour than the bread flour, which can support the production of flour products with specific techno-functional properties.
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Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction.
Blanka Bucsella,Blanka Bucsella,Ágnes Takács,Walter von Reding,Urs Schwendener,Franka Kálmán,Sándor Tömösközi +6 more
TL;DR: The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability, and hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance.
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