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 Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

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

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 Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2052
Author(s):  
Sheng Zhang ◽  
Si Chen ◽  
Sheng Geng ◽  
Changzhong Liu ◽  
Hanjun Ma ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Dilution Effect ◽  
Tartary Buckwheat ◽  
Cell Diameter ◽  
Steamed Bread ◽  
Dough Rheological Properties ◽  
Optimal Mixing ◽  
Weight Proportion

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

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

scholarly journals Alveograph and Bread Making Quality of Wheat Dough as Affected by Added Glucose Oxidase

2013 ◽  
Vol 8 (3-4) ◽  
Author(s):  
Milan Vukić ◽  
Miroslav Hadnađev ◽  
Jelena Tomić ◽  
Jasna Mastilović
Keyword(s):  
Ascorbic Acid ◽  
Glucose Oxidase ◽  
Rheological Properties ◽  
Control Sample ◽  
Quality Analysis ◽  
Rheological Characteristics ◽  
Bread Making ◽  
Wheat Dough ◽  
Negative Effect

Although there is considerable interest in glucose oxidase, little is known about its activity on rheological characteristics of wheat dough and with bread making quality. Influence that the glucose oxidase exerts on rheological properties of the wheat dough is investigated on the basic of rheological determinations obtained with alveograph. Influence of glucose oxidase on bread making properties is determined on the basic of result obtained from the laboratory scale baking tests. In order to clearly establish relations between added dose of glucose oxidase (0.002; 0.004; 0.006 %) and rheological properties of wheat dough, as well as with bread making quality, analysis of dough with and without glucose oxidase (control sample) is performed and results are discussed with comparison with L-ascorbic acid as the most commonly used oxidative improver. Results show that glucose oxidase cause greatest increase of dough tenacity and causal reduction of extensibility. This leads to a negative effect on specific volume. Glucose oxidase cause increase of crumb hardness in smaller extent than L-ascorbic acid.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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