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Dough
Kinds of Dough Terms modified by Dough Selected AbstractsEFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH KOOCHEKI ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source] USE OF NONLINEAR DIFFERENTIAL VISCOELASTIC MODELS TO PREDICT THE RHEOLOGICAL PROPERTIES OF GLUTEN DOUGHJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2001M. DHANASEKHARAN ABSTRACT Nonlinear viscoelastic models of the differential type, such as the Phan Thien Tanner model, White-Metzner model and Giesekus model were used to predict the steady shear, oscillatory shear and transient shear properties of gluten dough. The predictions were compared with new data and the experimental results of Wang and Kokini (1995b). The Phan-Thien Tanner model and the Giesekus model were used in eight modes to fit the relaxation modulus accurately. The White-Metzner model gave the best prediction for the steady shear properties as it used a Bird-Carreau dependence for the shear viscosity. The Phan-Thien Tanner model and the Giesekus model predicted the transient shear viscosity and the transient first normal stress coefficient better than the White-Metzner model. A consistent prediction of all the experimental data could not be obtained using a single model. [source] EFFECT OF PENTOSANASE ON DOUGH AND BREAD PROPERTIES PRODUCED BY DIFFERENT TYPES OF FLOURSJOURNAL OF FOOD QUALITY, Issue 2 2008ÖZKAN KOYUNCU ABSTRACT The effects of pentosanase at different doses (20, 60 and 100 ppm) on physical dough properties and bread quality were studied using three types of wheat flours. Flour A was a regular bread flour, flour B had a high hardness ratio and protein content, and flour C was prepared from the same blend of flour A but had a high extraction ratio. Regarding farinograph data, water absorption values of the high extraction (86%) flour C and high hardness (65%) blend flour B increased with introduction of pentosanase. Extensibility values of the flours increased moderately with pentosanase addition, while resistance and energy values decreased. The volume of breads made with flours C and B decreased upon addition of pentosanase. But loaf volume of breads prepared with regular bread flour A with 50% hardness and 76% extraction rate increased with high levels of pentosanase addition. In conclusion, flour A as a regular bread flour gave satisfactory results with pentosanase supplementations, whereas the harder-blend (65%) and higher-extraction-rate (85%) flours from the same cultivars did not. PRACTICAL APPLICATIONS Pentosanase addition was more effective on soluble pentosans than on insoluble ones. Because of these effects, it enhanced the bread-making properties of regular flour more effectively than those of the high-extraction and harder-blend flours of the same cultivars. [source] INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURIJOURNAL OF TEXTURE STUDIES, Issue 2 2009M. L. SUDHA ABSTRACT Puri is a traditional unleavened fried product prepared from whole wheat flour. Hydroxypropyl methylcellulose (HPMC) was used to study its effect on rheological characteristics of whole wheat flour dough and puri making quality. Addition of HPMC at 0.5 and 1.0% w/w increased the water absorption and dough stability whereas the resistance to extension and extensibility decreased. Pasting temperature, peak viscosity and cold paste viscosity gradually decreased. The moisture and fat contents of puri increased marginally. Quality parameters and sensory acceptability were monitored after 0 and 8 h of storage. Addition of 0.5% HPMC gave higher sensory scores. Microscopic observations during puri processing showed that the starch granules in the control dough were clearly visible in the protein matrix, which reduced on frying due to partial gelatinization. Microstructure of puri with HPMC showed higher gelatinization of starch. It also helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. PRACTICAL APPLICATIONS Puri is a traditional unleavened fried product that is prepared by mixing whole wheat flour and water, sheeted to a desirable thickness and fried. Use of hydroxypropyl methylcellulose (HPMC) affected the whole wheat flour dough and puri making quality. It helped in moisture retention and hence, resulted in highly pliable and soft-textured puri. Microstructure of puri with HPMC showed higher gelatinization of starch. [source] DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKINGJOURNAL OF TEXTURE STUDIES, Issue 1 2005AJAY PAL SINGH ABSTRACT The dynamic shear modulus (elastic and viscous modulus) development of dough during baking was studied. Flooded parallel plate geometry was used to monitor the rheological changes of commercially available canned doughs (bread dough, bun dough and biscuit dough). The normal force exerted on the upper plate by the expanding dough was measured to study the cell-opening event. The dough-baking process was simulated in a rheometer oven. The morphology of baked dough was studied using a scanning electron microscope to elucidate the effect of ingredients and process parameters on the properties of the final baked product. Three stages of modulus development were observed during the baking process: bubble growth and packing, rapid expansion/starch gelatinization and final curing. The cell opening coincided with the sudden rise in modulus caused by starch gelatinization. The rate at which starch gelatinization takes place controls the temperature of the cell opening. The type and concentration of various ingredients have a greater effect on the modulus and on the cell opening than the heating rates. Frequency dependence was observed during baking, but the effect on modulus development diminished at higher frequencies. [source] DETERMINATION OF ULTRASONIC-BASED RHEOLOGICAL PROPERTIES OF DOUGH DURING FERMENTATION,JOURNAL OF TEXTURE STUDIES, Issue 1 2004SUYONG LEE ABSTRACT An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the extensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Maching. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the viscoelastic moduli of the dough; the storage modulus M' and the loss modulus M". These moduli include both the bulk and the shear moduli. A wavelet analysis also was used to determine the effect of frequency on the ultrasonic-based viscoelastic moduli and the effect of the fermentation process on the ultrasonic velocity dispersion. A decrease in ultrasonic velocity was observed with increasing fermentation times. Ultrasonic waves were strongly attenuated in the dough subjected to long fermentation times and fermentation had a large influence on the viscoelastic moduli of the dough. The ultrasonic velocity increased with increasing frequency, clearly showing the viscoelastic nature of the fermented dough. The analysis also showed significant ultrasonic velocity dispersion upon fermentation. Ultrasonic measurements yielded results that agreed with those obtained from conventional rheology commonly used to characterize the extensional properties of dough. Both tests clearly showed the loss of elasticity by the dough samples upon fermentation. [source] WATER ABSORPTION EFFECTS ON BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT FLOUR DOUGHJOURNAL OF TEXTURE STUDIES, Issue 2 2003FERNANDO OSORIO ABSTRACT Biaxial extensional viscosities of wheat flour dough at three water absorption levels were determined as a function of biaxial strain rates using lubricated squeezing flow. The shape of the curves obtained in this study showed a sharp increase followed by a gradual increase which could indicate the presence of viscoelastic effects, which is not the usual case reported in the published literature for other products when using this technique. Plasticizing effect of water coupled with the effect of the starch and the interaction among the other components of wheat flour dough could explain the rheological behavior of flour dough during lubricated squeezing flow testing. Values of biaxial extensional viscosities of wheat flour dough for the three water absorption levels obtained in this study showed significant differences in the entire deformation range (P < 0.05). [source] RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 1 2000EMILY J. SCHLUENTZ ABSTRACT Undeveloped wheat dough samples were strained in shear and extensional flow between parallel plates to produce a controlled level of development. Dough made in a standard Farinograph, considered developed dough, was used for comparison. Scanning electron microscopy images of deformed dough were subjected to numerical image processing to characterize the protein matrix present. Results were compared to dynamic rheological properties to evaluate the influence of strain deformation on the formation of microstructure. Viscoelastic moduli of wheat dough showed that developed dough had the greatest amount of structure formation, followed by extensionally-strained and shear-strained samples, respectively. Undeveloped dough showed the lowest levels of structure development. Image analysis indicated statistically significant differences between protein matrices in developed and undeveloped samples; however, results were not significantly different between shear- and extension-ally-strained samples. [source] VISCOELASTICITY OF A SIMULATED POLYMER AND COMPARISON WITH CHICKPEA FLOUR DOUGHSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2006NIDHI YADAV ABSTRACT An integrated approach consisting of compression and stress relaxation is performed with a simulated model system of poly dimethyl siloxane (PDMS), a viscoelastic polymer material when the compressive strain, height of sample and crosshead speed were varied. The parameters derived are the forces at the end of compression and relaxation, energy for compression and the extent of elasticity of the sample based on the ratios of forces as well as the proposed energy values. The results were verified with food doughs undergoing large deformations that show a nonlinear behavior. The proposed extent of elasticity based on the ratios of energy stored and compression can be used as an index for the characterization of viscoelasticity. A nonlinear three-parameter model had also been proposed to predict the stress decay characteristics as a function of time, which was found suitable for the PDMS system, and was better than the two-parameter Peleg model as judged by lower variance values (0.0006,0.018 and 0.002,0.048, respectively). Further, an actual system of food doughs in the form of chickpea (Cicer arietinum L.) flour dough was used to verify the proposed model and viscoelastic index at different moisture contents (27,39%) subjected to compressive strains of 25,75%. The nonlinear relaxation characteristics of the food dough are sensitive to moisture content as well as to strain level. [source] RHEOLOGY OF WHEAT DOUGHS FOR FRESH PASTA PRODUCTION: INFLUENCE OF SEMOLINA-FLOUR BLENDS AND SALT CONTENTJOURNAL OF TEXTURE STUDIES, Issue 2 2000DONATELLA PERESSINI ABSTRACT Dynamic measurements were made with a controlled stress rheometer to study the viscoelastic properties (G', G', ,) of wheat doughs (45% wb water content) for fresh pasta production prepared with different blends of durum wheat semolina and common wheat flour with different concentrations of sodium chloride. Increasing the semolina and sodium chloride content, increased the strength and the solid-like behaviour of semolina-flour blends. The physical properties of dough were strongly dependent on particle size distribution and salt addition. By manipulating semolina-flour ratio and ionic strength, it was possible to obtain semolina-flour doughs with a rheological behaviour close to that of pure semolina dough. [source] Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid additionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010Daliborka Koceva Komleni Summary The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinisation maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers. [source] Studies on the quality of Turkish flat breads based on blends of triticale and wheat flourINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2005kuner Summary The effect of different levels of triticale flour on the rheological and sensory characteristics of a range of Turkish flat breads made with blends of triticale with two bread wheat cultivars (K,nac, 97 and Daǧda, 94) was studied. Wheat flour was replaced with triticale flour at 20, 40, 50, 60 and 80% levels. Bread samples were tested for shape and symmetry, crust colour, crumb colour and structure, mouth-feel, taste and aroma and flexibility. All bread types had high overall sensory scores and they were considered acceptable. Analysis of variance (anova) and principal component analysis (PCA) showed that Daǧda, 94 and Triticale blends are more suitable than K,nac, 97 and Triticale blends for bazlama, yufka and lavash production. Results show that Triticale-wheat flour blends can be successfully used for the production of flat breads. Dough and sensory properties of triticale-wheat flour blends were highly cultivar specific and dependent on blend proportion. [source] Ultrasonic Investigation of the Effect of Vegetable Shortening and Mixing Time on the Mechanical Properties of Bread DoughJOURNAL OF FOOD SCIENCE, Issue 9 2009K.L. Mehta ABSTRACT:, Mixing is a critical stage in breadmaking since it controls gluten development and nucleation of gas bubbles in the dough. Bubbles affect the rheology of the dough and largely govern the quality of the final product. This study used ultrasound (at a frequency where it is sensitive to the presence of bubbles) to nondestructively examine dough properties as a function of mixing time in doughs prepared from strong red spring wheat flour with various amounts of shortening (0%, 2%, 4%, 8% flour weight basis). The doughs were mixed for various times at atmospheric pressure or under vacuum (to minimize bubble nucleation). Ultrasonic velocity and attenuation (nominally at 50 kHz) were measured in the dough, and dough density was measured independently from specific gravity determinations. Ultrasonic velocity decreased substantially as mixing time increased (and more bubbles were entrained) for all doughs mixed in air; for example, in doughs made without shortening, velocity decreased from 165 to 105 ms,1, although superimposed on this overall decrease was a peak in velocity at optimum mixing time. Changes in attenuation coefficient due to the addition of shortening were evident in both air-mixed and vacuum-mixed doughs, suggesting that ultrasound was sensitive to changes in the properties of the dough matrix during dough development and to plasticization of the gluten polymers by the shortening. Due to its ability to probe the effect of mixing times and ingredients on dough properties, ultrasound has the potential to be deployed as an online quality control tool in the baking industry. [source] Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour DoughJOURNAL OF FOOD SCIENCE, Issue 7 2004J. Chung ABSTRACT: Effects of roasted sesame seed oil on the oxidative stability of soybean oil during frying of flour dough at 160 °C were studied by determining fatty acid composition and conjugated dienoic acid (CDA), p -anisidine (PA), and free fatty acid (FFA) values. Concentration of sesame oil in frying oil was 0%, 10%, 20%, or 30% (v/v). Tocopherols and lignan compounds in the frying oil were also determined by high-performance liquid chromatography. As the number of fryings performed by the oil increased, linolenic acid content in frying oil decreased, and the decreasing rate was lower in frying oil containing sesame oil than in the oil containing no sesame oil. CDA and FFA values of frying oil increased during frying and their relative values to the initial value were lower in frying oil containing sesame oil than in the oil containing no sesame oil. This indicates that the addition of sesame oil improved thermooxidative stability of frying oil, possibly due to the presence of lignan compounds in sesame oil. Tocopherols and lignan compounds in frying oil decreased during frying. As the amount of sesame oil in frying oil increased, degradation of tocopherols increased and lignan compounds degradation decreased. Tocopherols were suggested to protect lignan compounds in sesame oil from decomposition during frying. [source] Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughJOURNAL OF FOOD SCIENCE, Issue 6 2001J.A. Gerrard ABSTRACT: Transglutaminase is a crosslinking enzyme that is finding increasing use in foods, yet the molecular changes responsible for its effects are not fully understood. Proteins were extracted from bread and croissant doughs that had been treated with transglutaminase and compared to those from control doughs by size exclusion high performance liquid chromatography and sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis. Transglutaminase increased the amount of protein extracted in the gliadin fraction in both bread and croissant doughs. In croissant doughs, a corresponding decrease in the protein extracted in the albumin to globulin fraction was seen. In each case, crosslinking of the high molecular weight glutenins was observed. The possible role of each of these changes on the functional properties of baked products is discussed. [source] RHEOLOGY AND MICROSTRUCTURE OF WHEAT DOUGH DEVELOPED WITH CONTROLLED DEFORMATIONJOURNAL OF TEXTURE STUDIES, Issue 1 2000EMILY J. SCHLUENTZ ABSTRACT Undeveloped wheat dough samples were strained in shear and extensional flow between parallel plates to produce a controlled level of development. Dough made in a standard Farinograph, considered developed dough, was used for comparison. Scanning electron microscopy images of deformed dough were subjected to numerical image processing to characterize the protein matrix present. Results were compared to dynamic rheological properties to evaluate the influence of strain deformation on the formation of microstructure. Viscoelastic moduli of wheat dough showed that developed dough had the greatest amount of structure formation, followed by extensionally-strained and shear-strained samples, respectively. Undeveloped dough showed the lowest levels of structure development. Image analysis indicated statistically significant differences between protein matrices in developed and undeveloped samples; however, results were not significantly different between shear- and extension-ally-strained samples. [source] The ICC Handbook of Cereals, Flour, Dough & Product TestingQUALITY ASSURANCE & SAFETY OF CROPS & FOOD, Issue 2 2010Pierre Gélinas Ph.D. No abstract is available for this article. [source] Effects of Arabinoxylans on Thermal Behavior of Frozen Wheat Doughs as Measured by DSC, DMA, and DEAJOURNAL OF FOOD SCIENCE, Issue 1 2002T. J. Laaksonen ABSTRACT: The effects of water extractable arabinoxylans (WEA) on physical state of frozen wheat dough with added sucrose, NaCl, and their mixture were investigated using DSC, DMA, and DEA. DSC thermograms were obtained for annealed samples, and they showed only an endothermic peak of ice melting. Annealed samples were also analyzed using DMA and DEA with both dynamic heating and isothermal steps. Added sucrose and NaCl decreased the onset temperature of ice melting and it decreased with increasing WEA concentration. Isothermal measurements showed an a-relaxation peaks, taken as the Tg,. Added NaCl had a great depressing effect on the Tg, at low frequencies as measured by DEA. [source] Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid additionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2010Daliborka Koceva Komleni Summary The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically acidified dough were prepared: dough with dry sourdough and with a Lactobacillus brevis preferment. Wheat dough rheological properties were investigated using the Farinograph, Extensograph and Amylograph. The baking response was also determined using standard baking tests. Addition of acidifiers resulted in firmer doughs with less stability, decreased extensibility and decreased gelatinisation maximum. The biological acidifiers increased the bread specific volume. Lactic acid addition had no influence on bread specific volume. In general, biological and chemical acidification decreased bread hardness. The addition of dry sourdough significantly decreased the lightness and increased the yellowness and redness of the bread crumb. The crust chroma, hue angle and brownness index were significantly changed by addition of acidifiers. [source] Thermo-physical properties of composite bread dough with maize and cassava floursINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2010Olufunmilola Olaitan Oladunmoye Summary Composite wheat,cassava and wheat,maize flours were produced in ratio 100:0. 60:40, 50:50, 40:60 and 0:100 respectively. Thermo-physical properties of bread dough were determined. For wheat ,cassava composite bread dough, moisture content ranged between 44.02 ± 2.04 to 51.31 ± 2.99% dry basis (db), density (1035.2 ± 20.4 to 975.6 ± 12.6 kg m,3), specific heat capacity (2.51 ± 0.61 to 3.01 ± 0.42 kJ kg,1 K) and thermal conductivity (0.362 ± 0.13 to 0.473 ± 0.12 W mK,1). While wheat,maize mixture gave 44.14 ± 1.94 to 45.09 ± 1.26%(db) of moisture content, 981.4 ± 16.3,960.4 ± 22.5 kg m,3 density, 1.77 ± 0.17,2.61 ± 0.63 kJ kg,1 K specific heat capacity and 0.36 ± 0.07,0.39 ± 0.02 W mK,1 thermal conductivity. Effects of substitutions was significant on moisture content and thermal conductivity of dough while non significant influence was recorded on density and specific heat capacity at P < 0.05. [source] Fibres in the dough influencing freezing and thawing kineticsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2010Jelena Filipovic Summary Three types of commercial fibres were incorporated into the dough formula at the level of 0%, 5% and 10%. Dough freezing/thawing kinetics was determined at ,18 °C and +30 °C, respectively. Fibres type and quantity are influencing the slope of freezing curve not the trend of the freezing curve. Related to the control the presence of fibres in dough prevents the formation of the solid phase. Freezing/thawing process of dough is defined by the Fourier's equation and tested with three approximations. Experimental data correspond the best to unsteady temperature profile, with introduced value of t2 referring to the phase transformation, proved by determination coefficient. At freezing/thawing the highest determination coefficient is experienced with 10% of inulin GR (0.966 and 0.991), and the lowest with 10% of fibrex (0.939 and 0.972). Pertinent data point at the possibility of mathematical interpretation of freezing/thawing processes that is of a particular interest for the bakery practice. [source] Use of enzyme to improve the technological quality of a panettone like baked productINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2009Walter Benejam Summary The aim of this work was to study the influence of amylase, xylanase and lypase on quality parameters of panettone. Two concentrations of each enzyme were utilised. Besides, enzymes were added to dough or to sponge in order to analyse the effect of the time at which the enzymes were added on bread quality. Results showed that enzymes improved the quality of the product. Depending on the enzyme, the effect was more remarkable on bread height, cell distribution or crumb texture. Particularly, lipase and amylase increased bread height and decreased bread hardness. Although xylanase did not modify bread height, it produced better grain crumb structure and changed the amount of water needed for dough development. Results were different when the additive was incorporated in sponge or in dough. Variability of effects and changes in the results depend both on the doses and on the time of incorporation, all of which provide opportunities to optimise the quality of panettone using a combination of enzymes. [source] Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Karina N. De Simas Summary The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0,30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05). [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] Effect of glutenin subfractions on bread-making quality of wheatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2001Sudesh Jood Five glutenin subfractions (R2,R6) were extracted by sequential centrifugation and addition of sodium chloride, from defatted flours of three wheat cultivars viz. Aubaine (extra-strong), Hereward (strong) and Riband (weak). Seven minutes mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP) by using a 2-g Mixograph traces. Depolymerization of GMP occurred at much higher rates in dough of weak cultivars compared with strong and extra-strong cultivars. Protein content was also estimated in GMP (SDS-unextractable) and supernatant (SDS-extractable). Extra-strong cv. Aubaine contained maximum amount of all the glutenin fractions (R2,R6) followed by strong cv. Hereward and weak cv. Riband. Polypeptide compositions of different glutenin fractions were determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS,PAGE) under reduced and unreduced conditions, followed by densitometric scanning of stained patterns. The pattern areas of reduced fractions were divided into subareas representative of three main protein classes: high molecular weight (HMW) glutenin subunits; ,-gliadins and a mixture of low molecular (LMW) glutenin subunits and ,, , and ,-gliadins. The amounts of various subunits were proportionate according to the molecular weight of the fractions in each cultivar. The ratio of HMW-glutenin subunits to the LMW-glutenin subunits in each cultivar were found to decrease with the fractionation from R2 to R6. Bread-making quality of three cultivars was also assessed by adding various fractions to a base flour and measuring mixograph peak development time and loaf volume in an optimized baking test. The quality of bread prepared from flour of weak cv. Riband was improved significantly by the addition of HMW fraction (R2) when measured in terms of loaf volume. However, the addition of LMW fraction (R5 + R6) did not cause any appreciable improvement in bread quality over control. On the other hand, addition of HMW fraction (R2) in the flour of good bread wheat cv. Hereward caused adverse effects on the bread-making quality by disturbing the viscoelastic properties. Supplementation of R2 fractions in extra strong wheat cv. Aubaine caused marginal reduction in loaf volume over control. Therefore, the precise proportion present of the two classes of subunit is essential to achieving a proper balance between elastic and viscous properties. [source] Phytase production by Sporotrichum thermophile in a cost-effective cane molasses medium in submerged fermentation and its application in breadJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008B. Singh Abstract Aims:, Phytase production by Sporotrichum thermophile in a cost-effective cane molasses medium in submerged fermentation and its application in bread. Methods and Results:, The production of phytase by a thermophilic mould S. thermophile was investigated using free and immobilized conidiospores in cane molasses medium in shake flasks, and stirred tank and air-lift fermenters. Among surfactants tested, Tweens (Tween-20, 40 and 80) and sodium oleate increased phytase accumulation, whereas SDS and Triton X-100 inhibited the enzyme production. The mould produced phytase optimally at aw 0·95, and it declined sharply below this aw value. The enzyme production was comparable in air-lift and stirred tank reactors with a marked reduction in fermentation time. Among the matrices tried, Ca-alginate was the best for conidiospore immobilization, and fungus secreted sustained levels of enzyme titres over five cycles. The phytic acid in the dough was efficiently hydrolysed by the enzyme accompanied by the liberation of soluble phosphate in the bread. Conclusions:, The phytase production by S. thermophile was enhanced in the presence of Tween-80 in cane molasses medium. A peak in enzyme production was attained in 48 h in the fermenter when compared with that of 96 h in shake flasks. Ca-alginate immobilized conidiospores germinated to produce fungal growth that secreted sustained levels of phytase over five cycles. The bread made with phytase contained reduced level of phytic acid and a high-soluble phosphate. Significance and Impact of the Study:, The phytase accumulation by S. thermophile was increased by the surfactants. The sustainability of enzyme production in stirred tank and air-lift fermenters suggested the possibility for scaling up of phytase. The bread made with phytase contained low level of antinutrient, i.e. phytic acid. [source] Functional properties of thermoformed wheat gluten/montmorillonite materials with respect to formulation and processing conditionsJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2008Hélène Angellier-Coussy Abstract Wheat gluten (WG)/montmorillonite (MMT) films were prepared by a thermomechanical process consisting of first mixing the components in a two-blade, counter-rotating device and second thermoforming the obtained dough. A significant loss in protein solubility due to the formation and rearrangement of disulfide bonds was observed upon mixing and thermoforming. In the range of studied glycerol contents (25,42.8 wt %), it was shown that glycerol had no significant effect on the mechanical properties or water sensitivity of WG-based films. Increasing the thermoforming temperature from 60 to 120°C led to considerable improvements of the mechanical properties (increases in both the stress and strain at break) and a significant reduction of the water sensitivity. The introduction of MMT (up to 5 wt %) allowed the achievement of mechanical properties that were not possible by just the variation of the glycerol content and the processing temperature. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci, 2008 [source] EFFECT OF COMPOSITION OF GLUTHNIN SUBFRACTIONS ON RHEOLOGICAL PROPERTIES OF WHEATJOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2000S. JOOD ABSTRACT Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time was used to carry out fractionation on the basis of depolymerization of glutenin macropolymers (GMP). Depolymerization of GMP occurred at much higher rates in dough of the weak cultivar compared to the strong and extra-strong cultivars. Polypeptide compositions of different ghttenin fractions were determined by sodium dodecyl sulfate polyacrylamide gel electrophoresis under reduced and non-reduced conditions, followed by densitometric scanning of stained patterns. The amount of HMW-glutenin subunits decreased and LMW-glutenin subunits increased correspondingly in each cultivar with the fractionation from R2 to R6. The rheological behavior of the fractions was analyzed by small deformation rheological tests (strain sweep and frequency tests). The high molecular weight fraction (R2) from extra-strong wheat had a higher vahte of G' and a lower tan , value as compared to strong and weak bread-making wheats. The moduli of HMW glutenin fractions (R2 and R3) were frequency independent and promoted the network properties, whereas moduli of LMW glutenin fractions were frequency dependent and gave rise to a plasticizing effect. Therefore, it was concluded from the present studies that HMW-glutenin subunits are not the only factors governing good bread-making quality but their proportions in relation to low molecular weight glutenin subunits is equally important in sinking a balance between viscous and elastic properties essential for bread making performance. [source] OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGYJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2010RAOUDHA ELLOUZE GHORBEL ABSTRACT In the present study, we search to improve the viscoelastic properties of wheat flour characterized by a low bread-making quality. Six regulators were tested: broad bean flour, gluten, monodiglyceride (MDG), ascorbic acid, sodium alginate and a mixture of amylase and xylanase. A hybrid design was carried out in order to study the effect of these regulators on the alveographic properties of wheat flour dough. Two alveographic responses (W: deformation energy and P/L: elasticity-to-extensibility ratio) were studied and simultaneously optimized via the desirability functions. An optimal mixture, containing 13.17 g/kg of broad bean flour, 15.13 g/kg of gluten, 0.155 g/kg of ascorbic acid, 3.875 g/kg of MDG, 2.75 g/kg of sodium alginate and 0.3 g/kg of enzyme mixture, was obtained and tested in a Tunisian flour. It led to a dough characterized by a W = 274 × 10,4 J and P/L = 0.74 versus 191 × 10,4 J and 0.40, respectively, for the Tunisian flour without improvers. PRACTICAL APPLICATIONS In this work, we developed a new flour improver mixing formula intended to be used with wheat flour characterized by a low bread-making quality. This improver mixture is in powder form and contains 13.17 g of broad bean flour, 15.13 g of gluten, 0.155 g of ascorbic acid, 3.875 g of monodiglyceride, 2.75 g of sodium alginate and 0.3 g of enzyme mixture per kilogram of wheat flour. The incorporation of this improver mixture in low bread-making quality wheatflour leads to an increase of its deformation energy (W) of about 43% and produces large volume bread. [source] EFFECT OF EMULSIFIERS AND FUNGAL , -AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREADJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2009ARASH KOOCHEKI ABSTRACT Teftoon, a flat bread made of whole wheat flour, is prepared by hand sheeting of dough, followed by baking. Different emulsifiers, like lecithin, E471 (distilled monoglyceride) and E472 (diacetylated tartaric acid esters of mono- and digelycerid of fatty acids), were added to the flour at various levels ranging between 0.25 and 1.0% w/w, and it was observed that they improved the dough characteristics. Improvement in bread quality parameters, such as force to tear and sensory acceptability, were monitored. Fungal, -amylase was also incorporated into the flour at 5,20 g/100 kg flour basis alone and in combination with the emulsifier. The force required to tear the fresh bread was decreased with emulsifier and enzyme addition; however, E472 addition at 0.75% w/w of whole wheat flour gave the softest bread. The tear force of stored bread significantly increased with storage; however, bread containing E472 showed a less increase in tear force up to a period of 3 days. The sensory acceptability was found to be higher than that of the control bread for emulsifiers, and lower for enzyme at a concentration higher than 10 g/kg flour. PRACTICAL APPLICATIONS Flat bread is normally consumed fresh, but the staling phenomenon starts immediately after baking this kind of bread. Today, large-scale production and increased consumer demands for high-quality bread with long shelf life have created the need for functional food additives such as emulsifiers and , -amylase enzyme. Incorporation of emulsifiers and enzyme decreased the hardness of Taftoon bread. Emulsifiers and , -amylase enzyme enhanced the flat bread dough quality. The sensory acceptability also improved with the addition of emulsifiers. Optimizing the amount of emulsifiers and enzyme required for reduction of bread hardness is vital because the quality and price of the final product depend on this parameter. [source] | |||||||||||||||||||