Dough Rheology

Pasta is a starchy staple food, which is a good carrier of health-promoting ingredients that can manipulate the glycaemic response. Dry pastas supplemented with DFs were produced substituting durum wheat semolina with Barley Balance  (BB), psyllium seed husk (P) or two inulin products with different degrees of polymerisation. The aim was to investigate the effects of soluble DFs on viscoelastic properties of durum wheat dough, pasta-making performance and glycaemic response of pasta. DFs were added individually and in combination to produce samples with large differences in structural/rheological properties and to understand their role in the manipulation of predicted glycaemic response. Dough rheological properties were investigated using frequency and temperature sweep tests in the linear viscoelastic range. DF-enriched doughs showed large differences in elastic properties between 25 and 95°C due to differences in the number of interactions between components and the swelling of gelatinized starch granules. A correlation between in vitro glycaemic response of pasta and a swelling index obtained from temperature sweep test was observed. Swelling of starch granules decreased with the increase in elasticity and water absorption of fibre-enriched doughs up to a critical value above which only slight changes occurred. Changes in firmness was dependent on dough viscoelasticity. P and long-chain inulin gave lower detrimental effects when incorporated with BB. Pasta containing BB individually added and in combination with psyllium showed an overall sensory acceptability comparable to control and in vivo glycaemic index reduction of 33-37%.

The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic and farinographic assays, gluten, moisture content (H), and dough pH were studied. In addition, texture profile analysis, dynamic rheology and relaxation of dough were performed. The farinographic water absorption, development time, and stability decreased with PBF, whereas the degree of softening increased. Moreover, tenacity, extensibility, and deformation work decreased with PBF. Wet gluten (WG) content was not modified, while dry gluten (DG) increased with the PBF level, decreasing the WG/DG ratio. C dough had higher moisture and pH than dough with PBF, and both parameters decreased when PBF content increased. P5 dough was softer and less consistent but with similar adhesiveness and elasticity to C. Dough hardness and elasticity increased with an increase in PBF content. The elastic moduli also increased, while relaxation times were not significantly modified with higher amounts of PBF. The study of hydration and rheological properties of pistachio-wheat dough is important from the technological point of view because pistachio components could affect the final bread quality.

The objective of this work was to study the effect of pistachio by-product flour (PBF) addition to wheat flour on the rheological properties of dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic and farinographic assays, gluten, moisture content (H), and dough pH were studied. In addition, texture profile analysis, dynamic rheology and relaxation of dough were performed. The farinographic water absorption, development time, and stability decreased with PBF, whereas the degree of softening increased. Moreover, tenacity, extensibility, and deformation work decreased with PBF. Wet gluten (WG) content was not modified, while dry gluten (DG) increased with the PBF level, decreasing the WG/DG ratio. C dough had higher moisture and pH than dough with PBF, and both parameters decreased when PBF content increased. P5 dough was softer and less consistent but with similar adhesiveness and elasticity to C. Dough hardness and elasticity increased with an increase in PBF content. The elastic moduli also increased, while relaxation times were not significantly modified with higher amounts of PBF. The study of hydration and rheological properties of pistachio-wheat dough is important from the technological point of view because pistachio components could affect the final bread quality.

Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF ha...

The aim of this study was to investigate the effect of the origin of wheat grown by different farming systems on the physicochemical properties and milling characteristics of grain. Four varieties of spring wheat from two growing years and cropped under Organic (OR), Integrated (IN) and Conventional (CO) management systems were included in this investigation. Grain from IN farming was characterized by the highest values for grain weight and diameter, and the lowest values for grain hardness and average particle size. The values for these parameters obtained for wheat from OR and CO farming systems were similar. Grinding energy indices showed that grain from the IN farming system was characterized by the lowest grinding energy requirements, whereas the energy requirement for size reduction of grain from OR and CO cropping was similar. Moreover, IN farming caused an increase in the milling efficiency index and the amount of phenolic acids in flour. The data showed that the studied far...

Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity...

A well-balanced diet with a focus on increasing consumption of complex carbohydrates with a low glycemic index is a major nutritional goal to improve public health. Daily intake of dietary fibres is significantly lower than the recommended 25 g which resulted in the development of new functional products rich in fibre. The addition of fibres in bread as a daily most consumed foodstuff and integral part of at least two meals would provide an adequate intake of dietary fibres, and therefore all the associated positive physiological effects. This study was focused on the effects of supplementation of carob flour and sugar beet fibre on the empirical dough rheology. Experiments were planned according to Box-Behnken experimental design, with independent variables: quantity of carob flour (0, 10 and 20% on flour basis), quantity of sugar beet fibre (0, 3 and 6% on flour basis) and quantity of preservative (0, 0.2 and 0.4% on flour basis). Significant increase in farinograph water absorption by 25% and dough development time by 85% was obtained by incorporating 6% of sugar beet fibres when compared to control sample. It was also observed that the addition of sugar beet fibres led to a significant reduction in the degree of softening which is a consequence of the ability of fibres to bind and retain water. In the dough with 20% of carob flour was reported a significant increase in dough energy for about 35% followed by the pronounced increase in dough resistance to extension and decrease in dough extensibility when compared to control sample. The most pronounced trend in the increase of dough resistance to extension and decrease of dough extensibility was observed in the samples with both carob flour and sugar beet fibres included in the formulation.

Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stabi...

Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality of the dough and finished products depend on how the working element of the dough mixer acts on the dough during its mixing and structure formation. During the formation of the dough structure, physicochemical processes of a very diverse nature develop. These processes, under the influence of the kneading element, clearly manifest themselves both when the dough structure is destroyed and when it is restored. The degree of destruction and restoration of the dough structure, its orderliness also depend on the properties of the components of the dough. During doughmixing, in the conditions of mechanical action of the working element, flour and water play a specific role. Besides, important components are salt, yeast, sugar, and fats, if the latter two are provided for by the recipe. It should be noted that the optimum course of physicochemical processes in dough during its mixing, and, further on, of bread production processes depends on the ratio of flour and water. The scientific literature does not adequately describe the essence of the physicochemical processes developing in the mass of components during mixing and dough formation, that is why it is difficult to form theoretical aspects of this issue. In this article, physicochemical processes developing in the mass of components during dough-mixing are examined and detailed. We have shown that these processes include, in particular, swelling, dissolving, passing of flour polymers into a solution, their destruction, heat generation in the dough mass, etc. By regulating these processes, you can get dough with predetermined physical properties and, accordingly, bread of the desired quality. Though the article is but an overview, it is of practical interest. The above explanations expand knowledge about the physicochemical processes developing in the mass of components during mixing dough, allow improving or creating innovative dough-making technologies and design the working elements of dough-mixers.

Arabinogalactan (AG) is very promising as a functional additive to foodstuff. The objective of this research was to evaluate the influence of AG content on structural development of wheat dough during mixing and leavening processes. Dough was prepared from wheat flour enriched with 1-5 % of AG. The used AG was of plant origin, specifically harvested larch trees. Dough without AG was used as control. The farinograph characteristics of wheat flour dough enriched with AG provided useful information on the modifying effects of those additions on the behaviour of the dough during its development and mixing. The water absorption capacity was increased each time the AG proportion increased. The dough development time was significantly higher (p < 0.05) in the AG enriched doughs than in the control, whereas the Mixing Tolerance Index and elasticity was significantly less (p < 0.05) for control in relation to AG enriched doughs which indicates that the enrichment with AG may weaken the dough. Microstructure of doughs was investigated by means of Scanning Electron Microscopy. Dough with high contents of AG had a more compact microstructure compared with doughs with no or low levels of added AG. The leavening kinetic was investigated by monitoring the variation of volume vs time by means of Image Analysis. The dough was continuously photographed during leavening stage. The area and centre of mass were determined by an Image tool software and the sample volume was calculated. Experimental results showed that the addition of AG influenced the final volume of dough, mainly at high AG contents. As the AG content increased, the volume expansion of the dough was higher than the volume expansion of control. The experimental evidences are of special importance when formulating novel and functional bakery products.

The effects of adding flaxseed flour to wheat flour on rheological properties of dough has been investigated.  Adding flaxseed flour caused phenolic compounds to increase.  Adding flaxseed flour to Iranian toast resulted in considerable changes in farinograph® parameters and staling.  The brightness of Iranian toast decreased as flaxseed flour was added

In disaster conditions, the elderly are vulnerable groups that require special attention. With increasing age, there is a decrease in biological function and psychological disorders. The elderly tend to have anxiety, especially during disaster conditions. This anxiety has an impact on the diet and health of the elderly. Soybean (Glycine max L.) flour biscuits and Ambon banana (Musa paradisiaca var. sapientum L.) flour is a food product that meets disaster emergency food requirements and food requirements for the elderly. It is appropriate to be used as an alternative disaster emergency food for the elderly. This study aims to determine the effect of the balance of the soybean flour biscuit formula Ambon banana flour on the organoleptic and protein properties. The research design used is an experimental study, with the research method used is a hedonic test for testing organoleptic properties and the Kjeldahl procedure for testing protein content. The formula of Ambon banana and soybean flour biscuits consisted of three balances, with the ratio of Ambon banana flour soybean flour (%) F1 (45:55), F2 (35:65), and F3 (25:75). From the study results, it can be concluded that there is a significant difference in the test results of organoleptic properties only for colour. Moreover, there are no significant differences in the test results of organoleptic properties, including aroma, taste, texture, and overall. In the test results of organoleptic properties, the balance (25:75) was declared superior overall. The 45:55 balance contains 8.01% protein, the 35:65 balance contains 7.23% protein, and the 25:75 balance includes 7.42%.

Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source. The characteristics of a good cookie composite flour made from mocaf and tempeh flour need to be known. The purpose of this study was to determine the physicochemical and functional properties of a cookie composite flour based on mocaf and tempeh flour. The composite flour was mixed by dry mixing. The composite flour formulations were: C0 (100% wheat flour); C1 (100% mocaf); C2 (75% mocaf and 25% tempeh flour); C3 (50% mocaf and 50% tempeh flour); C4 (25% mocaf and 75% tempeh flour) and C5 (100% tempeh flour). The results showed that addition of tempeh flour increased the ash, protein, fat, minerals, a* value, b* value, and water absorption capacity. The addition of tempeh flour was proven to reduce moisture content, carbohydrates, lightness, and whiteness index value. The cookie composite flour made from 75% mocaf and 25% tempeh flour had a gelatinization profile similar to 100% wheat flour, so this formula was recommended as a cookie composite flour. ABSTRAK: Produk kuki bebas gluten dan kasein semakin meningkat dalam permintaan pengguna. Kuki bebas gluten dan kasein dibuat menggunakan mocaf sebagai pengganti tepung bebas gluten dan tepung tempe sebagai sumber protein bebas kasein. Ciri-ciri tepung komposit biskut yang baik diperbuat daripada tepung mocaf dan tempeh perlu diketahui. Tujuan kajian ini adalah untuk menentukan sifat fizikokimia dan fungsian bagi tepung komposit biskut berasaskan tepung mocaf dan tempeh. Tepung komposit telah dicampur dengan adunan kering. Formulasi tepung komposit ialah C0 (100% tepung gandum); C1 (100% mocaf); C2 (75% mocaf dan 25% tepung tempeh); C3 (50% mocaf dan 50% tepung tempeh); C4 (25% mocaf dan 75% tepung tempeh) dan C5 (100% tepung tempeh). Hasil kajian menunjukkan penambahan tepung tempeh meningkatkan kadar abu, protein, lemak, mineral, nilai a*, nilai b*, dan kapasiti penyerapan air. Penambahan tepung tempeh terbukti dapat mengurangkan kandungan lembapan, karbohidrat, ringan, dan nilai indeks keputihan. Tepung komposit biskut yang diperbuat daripada 75% mocaf dan 25% tepung tempe mempunyai profil gelatinisasi yang serupa dengan 100% tepung gandum, jadi formula ini disyorkan sebagai tepung komposit biskut.

The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.

There is an increasing interest in improving biological processes, including fermentation processes, improving fermentation conditions is difficult, as it requires the use of an appropriate improvement method that allows operating the biological fermenter under optimal conditions in order to obtain the largest possible amount of the final product. The aim of this work was to succeed in examples of fermentation conditions to produce the largest possible quantity of dry yeast biomass Saccharomyces cerevisiae using grape juice as the sole carbon source. The optimum values of five factors that have an effect on the production of dry biomass from baker`s yeast were determined. The design of the experiments was carried out using the central composite experimental design (CCD) and the number of experiments according to the design was (54) experiments, the response surface methodology method was used to determine the best possible amount of production of yeast, and has reached (41.44 g/L) a...

The main objective is to capitalize on the use of coconut oil and improve edible products in terms of nutrient value. The experimental research aims to establish how this component reacts and how it influences certain technological processes in the breadmaking industry. The purpose of this paper is to establish the quantity of the main nutrients contained in this kind of products and at the same time to create products intended for a certain category of consumers. Even if it is recommended to reduce bread consumption, this sort of bakery products are holding one of the top positions in everyday nutrition and for some people they are indispensable. Therefore, in order to bring a contribution of sustenances and fibres that are frequently missing from products, we decided to add coconut oil.

Bread dough (a flour-water system) has been rheologically characterized using a parallel-plate, an extensional, and a capillary rheometer at room temperature. Based on the linear and nonlinear viscoelastic and viscoplastic data, two constitutive equations have been applied, namely a viscoplastic Herschel-Bulkley model and a viscoelastoplastic K-BKZ model with a yield stress. For cases where time effects are unimportant, the viscoplastic Herschel-Bulkley model can be used. For cases where transient effects are important, it is more appropriate to use the K-BKZ model with the addition of a yield stress. Finally, the wall slip behavior of dough was studied in capillary flow, and an appropriate slip law was formulated. These models characterize the rheological behavior of bread dough and constitute the basic ingredients for flow simulation of dough processing, such as extrusion, calendering, and rolling.

Wheat bran is the by-product derived from the wheat milling and represents a good source of dietary fiber. Consumption of wheat bran is associated with many health benefits. The hydration properties (water holding, water retention and swelling capacity) and oil binding capacity of bran from various wheat variety were investigated. It was showed that the water holding capacity of bran ranged from 2.27 to 2.98 g.g-1 , which were approximately four times higher compared to wheat flour. Also, it was observed that commercial wheat bran was characterised with the highest swelling capacity (5.21 mL.g-1) and the lowest water retention and oil binding capacities (1.38 and 1.35 g.g-1 , respectively). Mixing and pasting properties of wheat dough with addition of bran at different level (5, 10 and 15%) were studied using Mixolab. From the results it was concluded that water absorption and dough development time increased with addition of different bran, while dough stability decreased. Moreover, with increasing addition level of different bran significantly affected the thermo-mechanical properties of wheat dough. The lowest effect on protein weakening was found after addition of spelt bran. The higher starch pasting ability of enriched dough was recorded after incorporation of bran from crossbreed Lubica. Furthermore, it was found that dough enriched with the commercial wheat bran was characterized by the lowest values of C3 (lower starch pasting ability), C4 (lower stability of hot formed gel) and C5 (lower starch retrogradation) parameters.

The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r ¼ 0.86), dough extensibility (r ¼ 0.98) and peak stress at the moment of dough rupture (r ¼ 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volume were prepared from flours with R/E closer to the wheat check sample (18 N•mm-1). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not directly related to the results of baking tests.

This research aimed to investigate the effects of various concentrations (0.1; 0.2 and 0.3 v/v %) of phospholipase A 2 (PLA) enzyme-modified liquid egg albumen (LEA) on color, water activity, specific volume, textural profile analysis, and sensorial characteristics of cooked meringues for 90 days storage period at room temperature. Also, the rheological creep-recovery changes, specific density, color, and physico-functional properties of meringue batters were evaluated. The meringue batter density in the control group (0.47 ± 0.01) decreased significantly (p < 0.05) after PLA hydrolysis, while better specific gravity values were obtained in 0.3% enzyme concentration (0.36 ± 0.01). The use of the enzyme-hydrolyzed LEA also significantly (p < 0.05) decreased water activity with control, 0.1, 0.2 and 0.3% of PLA (0.447 ± 0.01; 0.429 ± 0.01; 0.429 ± 0.01, and 0.420 ± 0.01), respectively. The batter densities of meringues prepared by PLA enzyme decreased with increasing the enzyme concentration, while as enzyme concentration increased, the meringues lost its elasticity. The increase in enzyme concentration leads to a significant increase in meringue's specific volume values. Sensory analysis of meringues showed that the lowest scores obtained by the control group, and the enzyme hydrolyzed with 0.2% were acceptable. The PLA modification provided the storage stability of meringues in hardness values. This study highlights the use of the PLA enzyme-modified LEA in meringue production results in the development of functional properties and storage stability.

In this research, the impacts of varying concentration of phospholipase A2 (PLA), protease and lipase enzyme-treated liquid egg white (LEW) were prepared using meringue batters. The gelling physico-chemical, and rheological properties such as rheological creep-recovery compliance behavior, color value (L*, a*, b*, ∆E*, Chroma, Hue and WI), gelling strenght, pH value, gelling index as TPA parameter and specific density of freshly prepared meringue batter were analyzed. The specific density of meringue batter of control (0.49 ± 0.01) was significantly decreased (P < 0.05) after enzyme treatments of PLA (0.39 ± 0.01), lipase (0.33 ± 0.01), and protease (0.37 ± 0.01). Also, the enzymatic treatment significantly decreased the b* values from − 0.08 ± 0.07 to − 0.76 ± 0.04, − 0.70 ± 0.06, and − 0.73 ± 0.03, respectively. The Burgers model was used to characterize rheological behavior of enzyme treated and freshly prepared meringue samples. Creep-recovery responses of samples were satisfactory (R2 > 0.99) for evaluation of creep-recovery behavior. This research points out the efficacy of lipase pre-treated LEW in meringue preparation on improving functionality such as batter density and gelling properties.

The effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on preparation, characteristics and shelf life of bread was investigated. It was found that lavender and melissa waste, generated yearly in large amounts, were rich on polyphenols (especially rosmarinic acid) and aroma compounds, and exhibited high antioxidant and antimicrobial activity. The bread with 2.5% lavender waste was characterized with the highest loaf volume and loaf specific volume. The total dietary fiber increased three times and the polyphenols and flavonoids increased more than four times for breads with added 5% lavender and melissa waste, compared to control sample. The breads with 2.5% and 5% added lavender waste had increased shelf life (up to 96 h) compared to control, and no fungal or bacterial spoilage was observed during storage at 22°C, 30°C and 37°C for four days. The sensory evaluation demonstrated that the consumers preferred mainly bread with 2.5% lavender waste.

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after...

Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.

Enzymes are used in baking to improve dough handling properties and the quality of baked products. Glucose oxidase (GO) is an enzyme with oxidazing effect due to the hydrogen peroxide released from its catalytic reaction. In this study, the macroscopic effect of increasing glucose oxidase concentrations on wheat dough rheology, fresh bread characteristics and its shelf life during storage was determined. A reinforcement or strengthening of wheat dough and an improvement of bread quality can be obtained with the addition of GO, although inverse effects were obtained when excessive enzyme levels were added. The analysis of the gluten proteins at molecular level by high performance capillary electrophoresis and at supramolecular level by cryoscanning electron microscopy revealed that the GO treatment modified gluten proteins (gliadins and glutenins) through the formation of disulfide and nondisulfide crosslinks. The high molecular weight glutenin subunits showed to be the most susceptible glutenin fraction to the oxidation action of GO. Excessive addition of GO produced an excessive crosslinking in the gluten network, responsible of the negative effect on the breadmaking properties.

The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α-amylase, fungal hemicellulase, and fungal xylanase weres exploted. The rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the parameters investigated. The changes of the Mixolab curve trend depended on the amylase doses. Significant correlations were established also between the Mixolab parameters and the results of the baking tests; the β slope, C2, C3, and C4 were positively correlated with the specific volume of the bread. Taking into account the results obtained, we may conclude that Mixolab is a complex device that renders the evolution of the bread during the entire technological process, from the dough making to ...

Rheology can be defined as the study of how materials deform, flow or fail when force is applied. Food rheology focuses on the flow properties of single food components, which might already display a complex rheological response function, the flow of a composite food matrix, and the effect of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires deep rheological understanding of single ingredients their relation to food processing, and their final [1]. Full understanding of the rheological behavior of flour dough is of great importance from the practical point of view. Dough rheology affects directly the baking performance of flours, and rheological analyses have been made in order to optimize dough formulation. Although dough rheology has long been investigated, there remains a significant lack of understanding. This lacks of progress is due to the com...

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour &quot;GBPF&quot; on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters)  and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis &quot;TPA&quot;), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for com...

There is an increasing interest in improving biological processes, including fermentation processes, improving fermentation conditions is difficult, as it requires the use of an appropriate improvement method that allows operating the biological fermenter under optimal conditions in order to obtain the largest possible amount of the final product. The aim of this work was to succeed in examples of fermentation conditions to produce the largest possible quantity of dry yeast biomass Saccharomyces cerevisiae using grape juice as the sole carbon source. The optimum values of five factors that have an effect on the production of dry biomass from baker`s yeast were determined. The design of the experiments was carried out using the central composite experimental design (CCD) and the number of experiments according to the design was (54) experiments, the response surface methodology method was used to determine the best possible amount of production of yeast, and has reached (41.44 g/L) a...

In this study, Powder Flow Tester (PFT) was firstly used to determine and better understand the behavior of different dough samples. For this purpose, four different wheat flours with varying strengths in addition to flour samples having varied salt concentrations were tested using PFT and the data obtained were compared with the data obtained by extensograph and with the ones reported in previous studies. As a result, the dough samples tested exhibited different failure strenghts ranging from 0.5 to 3.5 kPa under applied consolidation stresses ranged from 0.5 to 5.5 kPa. The resistance (R 50) values obtained from extensograph from strong to weak flour samples were noted as 453, 410, 312 and 149 BU. Same order of failure strength values were derived from PFT (around 1.75, 1.50, 1.25 and 1.00 kPa) while the extensibility properties differed. This study shows that, PFT seems to be an interesting piece of equipment to better understand dough's responses to deformations and may offer a new insight into the characterization of the dough strength and quality which are important characteristics in dough processing in food industry.

This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (u...

The aim of this study was to develop a bread enriched with varying level of ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% level to get a bread enriched with antioxidants and good rheological and sensorial properties. Total phenolic content (TPC) was gradually decreased with increasing percentage of ginger powder and maximum inhibition of DPPH was recorded (47.23%) at 2% supplemented sample. Texture of supplemented bread samples was increased in terms of hardness, gumminess and chewiness as compared to control sample. Mineral contents increased in each sample with increasing percentage of ginger powder such as Na (451.69 mg/kg), Ca (127.32 mg/kg), K (427.61 mg/kg), Fe (15.19 mg/kg), Zn (7.04 mg/kg) and Cu (3.47 mg/kg) respectively. However, showed worst results regarding rheological properties with hard dough structure. Among studied samples, a range of 2-4% ginger powder presented high antioxidants with better rheological characteristics compared with control samples.

The present study is based on the investigation of the differences in microstructure of dough after egg replacement by black gram flour (BGF) using the technique scan-electronmicroscopy (SEM). It also includes evaluating the impact of BGF on physicochemical properties of flour, dough rheology and on the end quality of biscuits. The study provided a practical solution for eliminating egg from the recipe of biscuits to minimize certain health issues and to promote bakery products excluding egg as an ingredient. The biscuits made with black gram flour instead of egg were found to be equally good in comparing the textural, dimensional and sensorial properties of biscuits. The dough behavior during on-line processing indicated excellent machinable properties of black gram flour. The results obtained from SEM, glutomatic, farinograph, viscoamylograph and texture analyzer proved that quality of biscuit from BGF is superior to the control while comparing certain parameters. It may be concluded that BGF is an excellent substitute of egg in biscuit recipe and will rectify many of the health issues in future. The present findings suggest correlation between SEM microstructure and rheological behavior of dough.

The Brabender farinograph is a device with which important indications for baking are obtained, namely: dough development time (DDT), water absorption (WA), dough stability time (DST), softening degree (SD), Farinograph Quality Number (FQN), important parameters for determining flour mixtures. These parameters are represented on the farinographic curve drawn during the farinograph test. Dough development or formation (formation of gluten) is represented by the ascending branch of the farinographic curve, which has a steep ascending slope, because time (expressed in minutes), fixed on the abscissa of the diagram, has relatively low values (about 1.2–3 min for regular flours), while consistency, fixed on the ordinate of the diagram, reaches the maximum value (peak time) of the dough. In comparison, the descending branch of the farinogram, which starts from the maximum value of the dough consistency (peak time), has a slow descending slope, because the kneading time is extended up to 2...

Present work seeks to systematically analyse the individual and synergistic effects of some gluten-crosslinking enzymes (transglutaminase, glucose oxidase and laccase), along with polysaccharide and gluten degrading enzymes (alpha-amylase, xylanase and protease), in breadmaking systems. Except glucose oxidase (GO) and laccase (LAC), enzymes affected significantly to viscoelastic properties of dough. Results confirmed the strengthening effect exerted by transglutaminase (TG). However, alpha-amylase (AMYL), xylanase (XYL) and protease (PROT) promoted a similar decrease in all dynamic moduli analysed, particularly after 180 min of incubation. Addition of XYL to TG containing samples showed to be an interesting alternative to prevent excessive dough strengthening. Bread quality parameters were significantly affected by individual enzyme addition, except when LAC was used. TG diminished loaf specific volume and provided a finer crumb structure. Polysaccharide degrading enzymes and PROT led to better shape, greater specific volume and void fraction of loaves. Significant interactions between TG and all the other enzymes except GO, were proved. According to crumb texture evolution during storage, bread staling increased with TG addition, whilst AMYL, XYL and PROT exhibited a significant antistaling effect.

Enzymes are used in baking to improve dough handling properties and the quality of baked products. Glucose oxidase (GO) is an enzyme with oxidazing effect due to the hydrogen peroxide released from its catalytic reaction. In this study, the macroscopic effect of increasing glucose oxidase concentrations on wheat dough rheology, fresh bread characteristics and its shelf life during storage was determined. A reinforcement or strengthening of wheat dough and an improvement of bread quality can be obtained with the addition of GO, although inverse effects were obtained when excessive enzyme levels were added. The analysis of the gluten proteins at molecular level by high performance capillary electrophoresis and at supramolecular level by cryoscanning electron microscopy revealed that the GO treatment modified gluten proteins (gliadins and glutenins) through the formation of disulfide and nondisulfide crosslinks. The high molecular weight glutenin subunits showed to be the most susceptible glutenin fraction to the oxidation action of GO. Excessive addition of GO produced an excessive crosslinking in the gluten network, responsible of the negative effect on the breadmaking properties.

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper&#39;s purpose was the optimization of the brown wheat flour&#39;s quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.

The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α-amylase, fungal hemicellulase, and fungal xylanase weres exploted. The rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the parameters investigated. The changes of the Mixolab curve trend depended on the amylase doses. Significant correlations were established also between the Mixolab parameters and the results of the baking tests; the β slope, C2, C3, and C4 were positively correlated with the specific volume of the bread. Taking into account the results obtained, we may conclude that Mixolab is a complex device that renders the evolution of the bread during the entire technological process, from the dough making to ...

The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation.

Master of ScienceDepartment of Grain Science and IndustryScott R. BeanHulya DoganThe continuous rise in population, environmental concerns, and an increasing shift of consumers’ belief towards eating sustainable foods has led researchers to look for alternate sources of protein. Insect proteins are novel protein sources that are environmentally friendly due to their lower greenhouse gas emissions when compared to beef, poultry, and pork. Farming insects requires less resources compared to raising livestock. Insects are high in protein, contain chitin which is a source of fiber, and are a good source of B vitamins. There is a wide variation in nutritional and functional quality of protein depending on the type of insect. The objective of this project was to understand how cricket protein powder affects the mixing, pasting and dough development characteristics of bread dough. Two different cricket protein powders, GrioPro (G) and Entomo Farms (E), were tested at replacement levels of ...

The effect of enzymatic modification of wheat flour proteins on their functional properties was evaluated as a function of the degree of hydrolysis (DH). Soluble protein increased from 7.1 to 53% for 0% to 36.7% DH flour, and viscosity and yield values decreased concomitantly. Emulsion capacity slightly decreased up to 14% DH and then increased. Baummann water and oil absorption capacities and farinograph water absorption had similar trends; they showed a maximum increase at 3.8% DH where Baumann and farinograph absorption values increased by 30%. Limited degree of hydrolysis (3.8-14.1% DH) was sufficient to improve quality parameters of cakes such as volume, moisture and crumb colour. Added protease resulted in pronounced reduction in molecular mass distribution of wheat proteins, especially glutenins. The increase in water soluble protein as hydrolysis proceeded was related to proteins of molecular mass less than 25 kDa. The reduction in viscosity and foam stability was related to the extent of hydrolysis of high molecular mass glutenin protein. The increased Baumann and farinograph water absorption by limited hydrolysis up to 3.8-5.4% DH may be related to increased number of polar sites and flexibility of protein network, without extensive degradation of glutenins.

The aim of study was to investigate the influence of naturally occurring zeolite and diatomaceous earth, as inert dusts approved for insect pest control in certified organic crop production, on trading and breadmaking quality of treated wheat. The treatments significantly reduced the trading quality of wheat which was reflected through lowering of test weight. This effect was more marked in the case of low-vitreous wheat rather than in high-vitreous one. Investigation of rheological properties of flours made from the treated wheat demonstrated that treatments with natural zeolite and diatomaceous earth at all applied doses significantly increased the water absorption, which consequently increased the bread yield. However, these changes in the flour properties were not high enough to modify the quality attributes of bread as was shown by instrumentally measuring crumb hardness and springiness as well as sensory evaluation.

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper&#39;s purpose was the optimization of the brown wheat flour&#39;s quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.

Amaranth is an underutilized pseudocereal that can be used to supplement wheat flour (WF) in order to improve the nutritional quality of bread. Bread digestibility is impacted by particle size which produces different nutritional properties. This research aims to evaluate the baking characteristics of optimal wheat–amaranth composite flour for each studied amaranth flour (AF) particle size at doses previously established based on an optimization process and to characterize from a physical, textural, nutritional, and sensorial point of view the obtained bread. The results revealed that the optimal wheat–amaranth composite flour with medium and small particle size, respectively showed a slightly lower α-amylase activity, while dough development time was significantly higher compared to the WF. A significant (p &lt; 0.05) decrease was observed in the elasticity, deformation energy, and dynamic rheological parameters of the optimal composite dough for all the particle sizes, whereas fer...

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1-10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.

The rheological characteristics of gluten-free doughs and their effect on the quality of biologically leavened bread were studied in amaranth, chickpea, corn, millet, quinoa and rice flour. The rheological characteristics (resistance to extension R, extensibility E, R/E modulus, extension area, stress at the moment of dough rupture) were obtained by uniaxial dough deformation. Specific loaf volume of laboratory prepared gluten-free breads was in significant positive correlation with dough resistance (r ¼ 0.86), dough extensibility (r ¼ 0.98) and peak stress at the moment of dough rupture (r ¼ 0.96). Even if the correlation between R/E modulus and the characteristics of loaf quality were not significant, the breads with the highest specific loaf volume were prepared from flours with R/E closer to the wheat check sample (18 N•mm-1). The results showed, in general, good baking flours exhibited stronger resistance to extension and greater extensibility, but differences found were not directly related to the results of baking tests.

In this paper, rheological characteristics of flour are determined with Brabender farinograph. Brabender Farinograph is the most widely used laboratory device to evaluate the quality of flour, in batter, with which the rheological characteristics of flour is determined by measuring and recording gluten strength and endurance. With farinograph records the dough structure changes over time and obtaining data about: Absorption of flour, flour power (its ability to form a dough with rheological properties appropriate to flow operations technology), forming time of the dough, the degree of stability and soaking, the consistency of dough during this time. Analyzing the data presented on farinograph curves, were extracted the values of the dough development time (min), stability (min), softening degree (FU), consistency (FU), the absorption capacity of flour (%) farinograph index of the dough ..

The effect of functional additives (carob flour and sugar beet fiber) on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON), with preservative calcium propionate (CONP), with carob flour (CON-CAR), with sugar beet fiber (CON-SBF) and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR). Samples with functional additives had a higher water holding capacity (2-10%) and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON). The addition of the functional ingredients (due to hydration properties of dietary fiber) improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70%...

In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/ 90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. In addition, the influence of hydrocolloid blend (xanthan-locustbean gum (LBG), xanthan-guar gum blend) and emulsifier DATEM on the rheological properties of dough formulations and quality parameters of breads were also investigated for the samples having chestnut/rice flour ratio of 10/90, 20/80, 30/70 and 40/60. Herschel-Bulkley model was found to explain the flow behavior of all dough formulations. The power-law index (n) of dough samples at 25°C ranged from 0.52 to 0.87, the consistency index (K) of the samples ranged from 3.6 to 79 Pa s n and the yield stress of the samples ranged from 4.8 to 85.9 Pa. The breads prepared with chestnut/rice flour ratio of 30/70 and containing xanthan-guar blend and emulsifier, had higher quality in terms of hardness, specific volume, color and sensory values. However, elevated levels of chestnut flour led to some deterioration in quality parameters (low volume, harder texture and darker color) regardless of gum blend and emulsifier addition.