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Bread Volume (bread + volume)
Selected AbstractsCreep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteinsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009Calvin Onyango Summary The effect of egg white, skim milk powder, soy protein isolate and soy protein concentrate on creep-recovery parameters of gluten-free batter made from sorghum and pregelatinised cassava starch was studied. Batter treated with egg white had the highest deformation and compliance parameters and lowest zero shear viscosities and differed significantly (P < 0.05) from the other treatments. However, this batter recovered its elasticity sufficiently and its elastic portion of maximum creep compliance did not differ significantly (P < 0.05) from the other treatments. Unlike the other treatments, egg white did not decrease bread volume and exhibited the lowest crumb firmness and staling rate. Optimisation of the amount of egg white with diacetyl tartaric acid esters of mono and diglycerides (DATEM) showed that creep-recovery parameters and crumb hardness were affected by the linear, quadratic and interaction effects of the input variables. Treatment with 6% and 0.1% w/w fwb egg white and DATEM, respectively, gave gluten-free batter with the least elastic portion of maximum creep compliance (Je/Jmax = 11.65%) which corresponded to the lowest crumb firmness (790.8 g). [source] Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume predictionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2004Iwona Konopka Summary Forty-two Polish wheat flour were used to establish correlation coefficients between protein content, Zeleny test, falling number value, amylograph viscosity, farinograph water absorption, bread volume and rheological properties of dough, as shown by use of a extrusion chamber and alveograph. The equations expressing the changes of bread volume and flour water absorption as a function of significantly correlated parameters were calculated. The correlations and their significance depended on wheat quality and the alveographic parameters were significantly correlated with the dough extrusion parameters. The dough extrusion parameters were significantly correlated only with the water absorption of soft wheats. The dough rheological tests were correlated to a greater extent with the values of the Zeleny test than to the protein content. The prediction of the bread volume as a function of flour quality parameters and dough rheological properties was best done by grouping wheat varieties into specific qualitative classes. [source] GLUTEN EXTRACTED FROM FRESH PASTA BY-PRODUCT: PHYSICOCHEMICAL PROPERTIES AND POTENTIAL USE IN BREAD MAKINGJOURNAL OF TEXTURE STUDIES, Issue 3 2010RAOUDHA ELLOUZE GHORBEL ABSTRACT The chemical, functional, rheological and structural properties of gluten extracted from fresh durum wheat pasta by-product (PG) were studied and compared with those of the commercial soft wheat gluten (CG). PG had lower starch and fat contents, lower adhesiveness and higher emulsifying and foaming stabilities than CG, whereas CG had higher foaming capacity, cohesiveness and chewiness. CG gave also a more open matrix surface morphology than PG. The glutens did not show a significant difference of their protein content, water absorption, hardness and springiness. They showed also similar dynamic rheological behaviors (G,, G, and tan ,) at low frequencies (<4 Hz). In addition, PG and CG can be used in the bread-baking process since addition (2%, flour basis) to dough characterized by a low bread-making quality improved significantly its strength (W) and its elasticity-to-extensibility ratio (P/L). PRACTICAL APPLICATIONS The pasta by-product could be considered as an excellent source of gluten and may be used as an improver in bread making. This hypothesis is supported by determining the functional and rheological properties of the gluten extracted from fresh pasta by-product. Furthermore, addition of 2% of this gluten to low bread-making quality wheat flour leads to an improvement of the dough alveographic characteristics (W and P/L) and an increase in bread volume by 46%. [source] Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2006Rong Wang Abstract Two different green tea extracts (GTE-A and -B) as a rich source of tea catechins were incorporated into a no-time bread-making process, where bread made from the unfrozen and frozen dough processes was compared by specific volume and texture profile. GTE-A and -B both exhibited significant effects on bread volume and firmness, but to a different extent. GTE-A with higher content of tea catechins (73%) at a level of 1.5 g kg,1 flour was found to lead to a significant reduction in bread volume in unfrozen dough process and an increment in firmness during storage for 4 days at ambient temperature (22 °C). GTE-B, with a lower content of catechins (60%), had relatively mild effects on the bread quality. Significantly negative effects were evident starting at a higher level of 5.0 g kg,1 flour in unfrozen dough process. Frozen storage showed more predominant deteriorating effects than the GTEs over a period of 9 weeks frozen storage at ,20 °C. Copyright © 2006 Society of Chemical Industry [source] | ||||||||||