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Dough Rheology (dough + rheology)
Selected AbstractsEffects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking PropertiesJOURNAL OF FOOD SCIENCE, Issue 2 2007M. Seguchi ABSTRACT:, Breadmaking was performed with cellulose-blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such as bread height and specific volume (SV) gradually decreased in every sample; however, the decreasing levels of the properties in 7 types of various sizes varied. The decrease of bread height and SV was associated with the size of the cellulose granule. It was observed at both 10% and 20% blends that the same bread height and SV as for bread baked with only wheat flour could be obtained when the diameter of cellulose granule was above 154 ,m in cellulose/wheat flour breadmaking, while they gradually decreased with granules below 154 ,m. When the largest cellulose granules were mechanically ground to make smaller ones, the bread height and SV decreased with increasing grinding time. It was ascertained that the size of the cellulose granule was important for breadmaking properties. Cellulose-blended wheat flour was subjected to mixograph tests. When cellulose granules above 154-,m dia were blended with wheat flour, the profile of the mixogram was almost the same as that for wheat flour; that is, the profile had a short mixing requirement and showed a viscous gluten matrix. However, when cellulose granules below 81-,m dia were blended, a different curve showing a nonviscous dough due to breakdown of the gluten protein was observed, as ascertained by microscopy. Farmograph test showed that the amount of the released gas from cellulose-blended bread dough increased with decrease of the size of the cellulose granule due to breakdown of the gluten protein. [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] 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] | ||||||||||