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Dough Properties (dough + property)
Selected AbstractsEffect of ,-amylases on dough properties during Turkish hearth bread productionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003smail S. Do Summary The effect of ,-amylases from cereal and fungal sources on dough rheological properties was studied. Increasing the enzyme addition level to 160 SKB units (c. 1.1%, fwb) decreased dough stability and increased mixing tolerance indexes. Gas production rates with cereal ,-amylase were higher than that with fungal ,-amylases, indicating more activity during fermentation. A higher adsorption rate occurred with cereal ,-amylase. Dough stability is very important for Turkish hearth bread production, as it is for other hearth breads. Spread ratio tests on fermented doughs showed significant changes in dough rheological properties as a function of ,-amylases. The spread test is a reliable tool for observing rheological changes during fermentation. As a guide, the dough spread ratio should not be more than 2 for desirable bread. [source] ROLE OF OIL ON PHYSICAL PROPERTIES OF CORN MASA FLOURS AND SENSORY CHARACTERISTICS OF CORN TORTILLASJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2001REYNA LUZ VIDAL-QUINTANAR This study was conducted to evaluate the effect of oil on physical properties of corn masa and sensory of tortillas. Oil from commercial and lab-made whole dry corn masa (DCM) was extracted with hexane. Both flours were reconstituted with 2, and 4% w/w of commercial corn oil, to have 50 and 100% oil reconstituted flours. These levels of reconstitution were to determine the impact of oil on dough properties and sensory characteristics of corn tortillas. The sensory analysis of both types of flours showed the same patterns. The absence of oil did not affect dough stickiness or tortilla reliability. But, low content of oil did adversely and significantly (p<0.05) affect the typical corn tortilla flavor. Presence of oil significantly improved tortilla firmness and chewiness. [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] EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREADJOURNAL OF FOOD QUALITY, Issue 5 2004M.H. AZIZI ABSTRACT Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent. [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] Correlating dough elastic recovery during sheeting with flour analyses and rheological propertiesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2008DanQiu Ren Abstract The dough rheological behaviors of three flours having different chemical and physical properties were measured, as were changes in thickness and snapback (thickness of the machined dough sheet relative to the roll gap), immediately following sheeting. Dough snapback was determined to be a function of processing parameters, reduction ratio, and dough rest time, as well as different flour properties. The predication equation for dough snapback is based on multiple flour properties and sheeting conditions. Higher protein flours normally have stronger dough properties and larger snapback, compared with low protein flours, but also depend on the protein quality. The snapback will increase either with increased protein content, reduction ratio, or reduced rest time. Dough snapback using flour made by blending two flours 50/50 had intermediate values between the two original flours. Among the variables, Mixograph work, reduction ratio, and dough rest time were the main factors affecting the elastic characteristics of the doughs. Minimum snapback occurred with the weakest flour experiencing the longest rest time and the smallest reduction ratio. A linear 7-factor equation was found to predict the snapback of several flours, by combining reduction ratio, dough rest time, Mixograph work, peak height, and mixing time, Alveograph P/L, and protein content. Only three factor combinations of Mixograph work, reduction ratio, and rest time were needed to develop a second order equation for predicting snapback. Copyright © 2008 Society of Chemical Industry [source] Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into breadJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2008Morrison S Jacobs Abstract BACKGROUND: Roller milling of hull-less barley generates fibre-rich fractions (FRF) enriched in non-starch polysaccharides from the endosperm cell walls (,-glucans and arabinoxylans). This investigation was initiated to compare the suitability of different baking processes and to determine the optimal conditions for incorporation of barley FRF into pan bread. RESULTS: Addition of FRF from waxy and high-amylose starch hull-less barley genotypes was evaluated in pan bread prepared from Canada Western Red Spring (CWRS) and Canada Western Extra Strong (CWES) wheat flour. Three bread processes were used: Canadian short process (CSP), remix-to-peak, and sponge-and-dough. Addition of 20% FRF (equivalent to enrichment with 4.0 g of arabinoxylans and ,-glucans per 100 g of flour) disrupted dough properties and depressed loaf volume. CSP was not suitable for making FRF-enriched bread because dough could not be properly developed. FRF-enriched remix-to-peak bread was better, especially for the stronger CWES flour. The better bread quality compared to CSP was probably due to redistribution of water from non-starch polysaccharides to gluten during fermentation prior to remixing and final proof. The sponge-and-dough process produced the best FRF-enriched bread because of the positive effect of sponge fermentation on gluten development and hydration. FRF was added at the dough stage to fully developed dough. CONCLUSION: The method of bread production strongly influences bread quality. Pre-hydration of FRF improved bread quality. CWRS and CWES flour produced comparable FRF-enriched sponge-and-dough bread. Addition of xylanase to the sponge-and-dough formula improved the loaf volume, appearance, crumb structure and firmness of FRF-enriched bread. Copyright © 2007 Society of Chemical Industry [source] Role of gluten and its components in influencing durum wheat dough properties and spaghetti cooking qualityJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2007Mike J Sissons Abstract Protein is an important component of grain which affects the technological properties of durum wheat. It is known that the amount and composition of protein can influence dough rheology and pasta quality but the influence of the major classes of protein is not well documented. The influence of the various gluten components on dough and pasta properties was investigated. The protein composition of durum semolina was altered by either adding gluten fractions to a base semolina or preparing reconstituted flours with varying protein composition. The effects on semolina dough rheology and spaghetti texture were measured. Published methods to isolate relatively pure quantities (gram amounts) of glutenin, gliadin, high molecular and low molecular weight glutenin subunits were evaluated and modified procedures were adopted. Reconstituted flours with additional glutenin increased dough strength while additional gliadin and LMW-GS decreased strength. These changes did not impact on spaghetti texture. Results from using the addition of protein fractions to a base semolina showed that gluten and glutenin addition increased the dough strength of a weak base semolina while gliadin addition weakened the base dough further. Addition of HMW-GS greatly increased dough strength of the base while addition of LMW-GS greatly reduced dough strength. Again, these affects were not translated into firmer pasta. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||