Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality

2020 ◽  
Author(s):  
Huayin Pu ◽  
Miao Yue ◽  
Simin Guo ◽  
Yanjun Li ◽  
Yifei Yang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Potato Pulp ◽  
Noodle Quality

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

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.

Impact of commercial soft wheat flour streams on dough rheology and quality attributes of cookies

2009 ◽  
Vol 90 (2) ◽  
pp. 228-237 ◽  
Author(s):  
P. Fustier ◽  
F. Castaigne ◽  
S.L. Turgeon ◽  
C.G. Biliaderis
Keyword(s):  
Wheat Flour ◽  
Quality Attributes ◽  
Soft Wheat ◽  
Dough Rheology

scholarly journals Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 256
Author(s):  
Qing-Ming Li ◽  
Yan Li ◽  
Jin-Hao Zou ◽  
Shi-Yin Guo ◽  
Feng Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Dough Rheology ◽  
Overall Acceptability ◽  
Chinese Yam ◽  
Dioscorea Opposita ◽  
Yam Flour ◽  
Baking Performance ◽  
Gluten Structure

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

scholarly journals Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour

2003 ◽  
Vol 80 (4) ◽  
pp. 437-445 ◽  
Author(s):  
G. Guo ◽  
D. S. Jackson ◽  
R. A. Graybosch ◽  
A. M. Parkhurst
Keyword(s):  
Wheat Flour ◽  
Amylose Content ◽  
Waxy Wheat ◽  
Noodle Quality
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