Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

2013 ◽  
Vol 49 (1) ◽  
pp. 253-260 ◽  
Author(s):  
Chong Liu ◽  
Limin Li ◽  
Jing Hong ◽  
Xueling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Damaged Starch ◽  
Steamed Bread

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

2016 ◽  
Vol 202 ◽  
pp. 120-124 ◽  
Author(s):  
Sen Ma ◽  
Li Li ◽  
Xiao-xi Wang ◽  
Xue-ling Zheng ◽  
Ke Bian ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Frozen Dough ◽  
Damaged Starch ◽  
Steamed Bread

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

LWT ◽  
2015 ◽  
Vol 62 (1) ◽  
pp. 310-318 ◽  
Author(s):  
Chong Liu ◽  
Lin Liu ◽  
Limin Li ◽  
Chunming Hao ◽  
Xueling Zheng ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Flour Quality ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Wheat Flour Quality ◽  
Steamed Bread ◽  
And Performance

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

2002 ◽  
Vol 35 (3) ◽  
pp. 225-243 ◽  
Author(s):  
C.M. Courtin ◽  
J.A. Delcour
Keyword(s):  
Wheat Flour ◽  
Bread Making

scholarly journals The effect of Sunn bug Eurygaster intgriceps infection of wheat on the Capability of bread making

2010 ◽  
Vol 7 (2) ◽  
pp. 895-900
Author(s):  
Baghdad Science Journal
Keyword(s):  
Wheat Flour ◽  
Infection Rate ◽  
Specific Volume ◽  
Falling Number ◽  
Bread Making ◽  
Eurygaster Integriceps ◽  
Quality Features

The present study aims to identifying the effect of Eurygaster integriceps infection on the quality features of the local wheat varity IBA 99. The result revealed significant decrease in the percentage of protein of infected wheat at (4, 5)% compared to sound wheat values for the sound wheat were (10.9%) whereas those for the infected wheat were(9.0, 8.4 )% also the result revealed significant increased in the percentage of ash in the infected wheat flour. The result showed significant decrease in the percentage of wet and dry gluten in the infected wheat by sun bug at the rate of (2, 3, 4, 5)% compared to sound wheat value (27, 9% and 25, 23, 22, 22, 20%) for wet gluten and (8.2, 7.8, 7, 7.2, 6%) for dry glutin . The value of sedimentation of the infected wheat decreased as of the infection increased it reached 22 ml for sound wheat and (22, 20, 20, 17, 17,)ml for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. The result of falling number test have also shown significant decreased as infection rate increased, it reached(330) for sound wheat and ( 322,307, 282, 260, 250)second for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. There were no significant different between the specific volume value of product loaf of infected wheat flour by sunn bug at percentage (1, 2, 3)% but the different were significant in specific volum value of infected wheat flour at rate (4 and 5)% compared to sound wheat. The sensitive evaluation of bread referred to no significant differences of quality and baking properties for loaf of infected wheat flour at (1, 2, 3,%) compared to sound wheat but the loaf of infected wheat flour at 4 and 5 % have low quality and baking properties compared to the loaf of sound wheat.

scholarly journals Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

2018 ◽  
Vol 75 (1) ◽  
pp. 82
Author(s):  
Adriana PĂUCEAN ◽  
Simona MAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Simona CHIȘ ◽  
...  
Keyword(s):  
Protein Content ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Ash Content ◽  
Wheat Bread ◽  
Mustard Seed ◽  
Bread Making ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

scholarly journals Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

2020 ◽  
Vol 10 (18) ◽  
pp. 6244
Author(s):  
Denisa Atudorei ◽  
Georgiana Gabriela Codină
Keyword(s):  
Wheat Flour ◽  
Point Of View ◽  
Bakery Products ◽  
Bread Making ◽  
Legume Seeds ◽  
Daily Diet ◽  
Germination Process ◽  
Physico Chemical ◽  
Different Types ◽  
Germinated Seeds

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.

scholarly journals Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 828
Author(s):  
Mădălina Iuga ◽  
Olga Boestean ◽  
Aliona Ghendov-Mosanu ◽  
Silvia Mironeasa
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Bread Making ◽  
Flour Dough ◽  
Positive Effects ◽  
Wheat Flour Dough ◽  
Influence Of Water ◽  
Negative Effect ◽  
Dairy Ingredients ◽  
Acid Whey

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

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