Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

2020 ◽  
Author(s):  
Mingfei Li ◽  
Qinghua Yue ◽  
Chong Liu ◽  
Xueling Zheng ◽  
Jing Hong ◽  
...  
Keyword(s):  
Comparative Study ◽  
Bread Quality ◽  
Wheat Dough ◽  
Steamed Bread

Effect of inulin with different degree of polymerization on plain wheat dough rheology and the quality of steamed bread

2017 ◽  
Vol 75 ◽  
pp. 205-212 ◽  
Author(s):  
Denglin Luo ◽  
Xuping Liang ◽  
Baocheng Xu ◽  
Xuerui Kou ◽  
Peiyan Li ◽  
...  
Keyword(s):  
Degree Of Polymerization ◽  
Dough Rheology ◽  
Wheat Dough ◽  
Steamed Bread

Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

2014 ◽  
Vol 45 (3) ◽  
pp. 180-186 ◽  
Author(s):  
Zhijian Li ◽  
Haifeng Li ◽  
Cui Deng ◽  
Changhong Liu
Keyword(s):  
Rheological Properties ◽  
Starter Culture ◽  
Wheat Dough ◽  
Steamed Bread

scholarly journals Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

2016 ◽  
Vol 2016 ◽  
pp. 1-9 ◽  
Author(s):  
Xue-Li Gao ◽  
Fu-Sheng Chen ◽  
Li-Fen Zhang ◽  
Guan-Hao Bu ◽  
Ming-Tao Fan
Keyword(s):  
Soy Protein ◽  
Loss Modulus ◽  
Dynamic Mechanical Properties ◽  
Dynamic Mechanical Analyzer ◽  
Mixing Properties ◽  
Texture Profile ◽  
Dynamic Mechanical ◽  
Wheat Dough ◽  
Steamed Bread

To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer (TPA), sensory analysis, and scanning electron microscope (SEM). The results showed that CSP, 7S, or 11S (each from 2.0 to 4.0%) significantly decreased gluten content (from 29.4 to 26.0, 36.7 to 31.8, and 31.6 to 30.7%), when those were added to wheat flour. The CSP/wheat dough stability was increased (from 6.5 to 8.4, 6.5 to 8.5, and 6.5 to 8.3 min) and the degree of softening was decreased (from 71.0 to 68.0, 71.0 to 64.0, and 71.0 to 62.0 min), but 7S or 11S had the opposite result. Moreover, the ratio of 7S and 11S has a significant effect on the quality of the dough. The storage modulus and loss modulus of soy/wheat dough decreased in the order of CSP, control, 11S soy globulin, and 7S soy globulin. The hardness, chewiness, and cohesiveness of SB decreased in the order of control, CSP, 11S soy globulin, and 7S soy globulin. Microstructure demonstrated that gluten network was interfered by SPC, 7S, and 11S soy protein, which was in agreement with the texture analysis index. The quality of SB with 3% 11S was the best in texture, microstructure, and sensory. These findings indicate that 11S has the potential to be used as a special soy protein for SB making.

scholarly journals Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality

LWT ◽  
2021 ◽  
pp. 113007
Author(s):  
Tingjing Zhang ◽  
Erqi Guan ◽  
Yuling Yang ◽  
Lili Zhang ◽  
Yuanxiao Liu ◽  
...  
Keyword(s):  
Underlying Mechanism ◽  
Bread Quality ◽  
Peanut Oil ◽  
Chinese Steamed Bread ◽  
Wheat Dough ◽  
Steamed Bread
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