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Dough Stability (dough + stability)

Distribution by Scientific Domains

Chemistry	85%

Selected Abstracts

Effect of ,-amylases on dough properties during Turkish hearth bread production

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2003
smail 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]

Classification of protein content and technological properties of eighteen wheat varieties grown in Iran

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006
Mohammad Ali Sahari
Summary The best method for wheat planning and its food industrial usage is evaluation of its technological properties. Classification of protein content and some technological properties of eighteen important Iranian wheat cultivars were investigated. Statistical analysis revealed, highest protein content (11%), protein quality (SDS = 35.6 mL), hardness degree (63%), in Rooshan of Karaj (I), Zagroos of Ahvaz (K) and Marvdasht of Karaj (O) varieties, respectively. On the basis of the quality, the Zagross of Ahvaz (K), Zarrine of Aurumieh (L), Rooshan of Karaj (I), and Chamran of Ahvaz (D) varieties were recognized for their farinograph and extensograph characteristics (water absorption = 61,65%, dough development time = 2.3,5.3 min, dough stability to break down = 15,19.3 min, mixing tolerance index = 22.3,32.3 BU, valorimetry index = 55,64.3 Unit, maximum resistance to extension = 134,450 BU, dough energy = 11.3,100.3 cm2 and extensibility = 156,179 mm). The dendrogram was classified into four groups and in general, the wheat cultivar K was the most separated from the other cultivars, followed by L and I. [source]

Effect of ,-amylases on dough properties during Turkish hearth bread production

EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREAD

JOURNAL OF FOOD QUALITY, Issue 5 2004
M.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]

Hard Red Winter Wheat/Nutrim-OB Alkaline Fresh Noodles: Processing and Texture Analysis

JOURNAL OF FOOD SCIENCE, Issue 1 2005
Abdellatif A. Mohamed
ABSTRACT: Nutrim was added at 10%, 20%, and 30% to Hard Red Winter wheat flour to increase soluble fiber content of fresh noodles to a minimum of 0.75 g/noodle serving (one noodle serving is 42 g or 40 g db (dry basis). The effect of Nutrim on the dough characteristics and noodles quality was tackled. The presence of Nutrim increased the final water absorption and dough tolerance as measured by Farinograph whereas the dough stability was decreased. The DSC (Deferential scanning Calorimetry) data showed that Nutrim increased the onset or peak temperatures while the ,H was reduced by 25%. The resilience of Nutrim-enriched noodles was not significantly affected. The chewiness and hardness were reduced by Nutrim added at 20% and 30%, while cohesiveness was significantly increased by all 3 Nutrim levels. RVA (Rapid Visco Amylograph) profile showed higher peak viscosity in the presence of Nutrim. The 20% and 30% Nutrimlevels increased the soluble fiber of the final product from 1.13% to 1.67% and 2.47%. The yellow color of noodles became darker with higher Nutrim amounts added. The addition of Nutrim produced dough with a more compact image with less space between the starch granules as measured by scanning electron microscopy when compared with the control. The rheological testing showed that the presence of Nutrim decreased flour suspension elastic properties. [source]

INFLUENCE OF HYDROXYPROPYL METHYLCELLULOSE ON THE RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF WHOLE WHEAT FLOUR DOUGH AND QUALITY OF PURI

JOURNAL OF TEXTURE STUDIES, Issue 2 2009
M. 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]

Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 4 2003
Shalini Hooda
Abstract The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83,16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively. [source]