scholarly journals Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Wei Zhang ◽  
Xianli Luo ◽  
Liuyan Li ◽  
Zaixi Shu ◽  
Pingping Wang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Development Time ◽  
Mixing Ratio ◽  
Quality Properties ◽  
Significant Difference ◽  
Steamed Bread ◽  
Stability Time ◽  
Dough Development Time ◽  
Dough Property

Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.

scholarly journals ASPECTS REGARDING THE REPRESENTATION OF FARINOGRAPHIC CURVE TO ASSESS WHEAT FLOUR DOUGH BY MATHEMATICAL EQUATIONS

2021 ◽  
pp. 385-392
Author(s):  
Paula Tudor ◽  
Gheorghe Voicu ◽  
Gabriel-Alexandru Constantin ◽  
Elena-Madalina Stefan ◽  
Mariana-Gabriela Munteanu ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Development Time ◽  
Peak Time ◽  
Flour Dough ◽  
Maximum Value ◽  
Mathematical Equations ◽  
Stability Time ◽  
Brabender Farinograph ◽  
Dough Development Time

The Brabender farinograph is a device with which important indications for baking are obtained, namely: dough development time (DDT), water absorption (WA), dough stability time (DST), softening degree (SD), Farinograph Quality Number (FQN), important parameters for determining flour mixtures. These parameters are represented on the farinographic curve drawn during the farinograph test. Dough development or formation (formation of gluten) is represented by the ascending branch of the farinographic curve, which has a steep ascending slope, because time (expressed in minutes), fixed on the abscissa of the diagram, has relatively low values (about 1.2–3 min for regular flours), while consistency, fixed on the ordinate of the diagram, reaches the maximum value (peak time) of the dough. In comparison, the descending branch of the farinogram, which starts from the maximum value of the dough consistency (peak time), has a slow descending slope, because the kneading time is extended up to 20 minutes, and the consistency decreases relatively little. The paper presents the appreciation of this branch of the farinogram by mathematical equations for several types of doughs from wheat flour mixed with different percentages of salt.

scholarly journals Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 819 ◽  
Author(s):  
Estefanía Nancy Guiotto ◽  
Mabel Cristina Tomás ◽  
Claudia Mónika Haros
Keyword(s):  
Wheat Flour ◽  
Oil Content ◽  
Development Time ◽  
Colour Parameters ◽  
Bread Crust ◽  
Technological Quality ◽  
Salvia Hispanica L ◽  
Dough Development Time ◽  
By Products

The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and defatted, with or without mucilage) on the technological quality of bread was investigated. The various types of chia flour were used to substitute 5 and 10% wt/wt of wheat flour in the bread formulations. The water absorption, dough development time and stability of blends with the presence of mucilage and the incorporation of 10% wt/wt of chia flour demonstrated the highest values in comparison with the other ones. The specific volume of the flour variants with 5% wt/wt of chia flour with mucilage were similar to the control bread; while those formulated with chia flour without mucilage exhibited a lesser volume. The incorporation of 10% wt/wt of chia flour in the formulations caused a decrease in the technological quality of the bread as expected. The bread crust and crumb colour parameters were mainly influenced by the level of chia flour substitution, which resulted in a decrease in lightness and h values. The substitution of wheat flour with 5% wt/wt of chia flour counterparts with mucilage improved the technological quality of the breads. The different oil content of the chia flours did not show any significant influence on overall quality or texture.

scholarly journals Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’

2019 ◽  
Vol 7 (4.14) ◽  
pp. 239
Author(s):  
Nur Afifah Mohd Junaidishah ◽  
Aishah Bujang
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Modified Starch ◽  
Main Ingredient ◽  
Traditional Foods ◽  
Texture Profile ◽  
Sensory Score ◽  
Significant Difference ◽  
Batter Viscosity

Although Malaysia is not a wheat-producing country, most Malaysian traditional foods uses wheat flour as its main ingredient. One ingredient substitution for wheat flour is modified starch, maltodextrin. The aim of this study was to assess the effects of wheat flour substitution with maltodextrin on physicochemical and sensorial properties of a Malay traditional cake, ‘bahulu’. Changes in the viscosity of batter, water activity (aw), specific volume, colour, texture profile and sensorial preference of ‘bahulu’ with 5% (M5), 10% (M10) and 15% (M15) maltodextrin substitution were measured. The results showed that with increase substitution of maltodextrin, batter viscosity, specific volume and aw values decreased. However, redness (+a*) of crust and yellowness (+b*) of crust and crumb, hardness, springiness, gumminess and chewiness of ‘bahulu’ increased. No significant difference was observed for L* (lightness) and –a* (greenness) of crumb, adhesiveness and cohesiveness. Compared to control, ‘bahulu’ with maltodextrin substitution showed reduction in degree of preference for sensory score except for texture attribute. This study indicates that replacement of wheat flour is possible at a certain level of substitution,  however, further improvements are required in order to maintain the quality of the Malaysian heritage food.   

scholarly journals Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour

2020 ◽  
Vol 38 (No. 5) ◽  
pp. 265-272
Author(s):  
Li Cuicui ◽  
Lu Qiyu
Keyword(s):  
Development Time ◽  
Loss Modulus ◽  
Substantial Effect ◽  
Sodium Sulphite ◽  
Disulphide Bonds ◽  
Scanning Frequency ◽  
The Stability ◽  
Starch Gelatinisation ◽  
Stability Time ◽  
Dough Development Time

Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide bonds were associated negatively with the rate of starch gelatinisation (C3–C2), peak, and setback and these characteristics were correlated strongly with dough development time, dough stability time, and progressive protein weakening (C2–C1). The stability of starch gelatinisation and cooking stability of mixed flours did not remain significantly different. The larger the concentration of sodium sulphite, the higher the peak, breakdown, final viscosity, and setback values, but there were no significant differences between samples. For all samples, storage modulus and loss modulus increased with increasing scanning frequency. For mixed doughs, the trend lines of moduli decreased with increasing levels of reduction in added gluten. There was no substantial effect on thermal properties of flours.

scholarly journals A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Xiaozhi Tang ◽  
Junfei Liu
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Peak Torque ◽  
Partial Replacement ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Stability Time ◽  
Dough Development Time

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

scholarly journals Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-15 ◽  
Author(s):  
S. A. El-Sohaimy ◽  
M. G. Shehata ◽  
Taha Mehany ◽  
M. A. Zeitoun
Keyword(s):  
Specific Volume ◽  
Mineral Contents ◽  
Flat Bread ◽  
Organoleptic Characteristics ◽  
Sensorial Evaluation ◽  
Stability Time ◽  
Calcium Iron ◽  
Quinoa Flour ◽  
And Control ◽  
Dough Development Time

The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties. Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour. Chemical composition of supplemented flat bread was determined. Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated. The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour. Also, the amino acids content was increased with increasing the percentage of quinoa flour. Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour). Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent. Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control. The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.

scholarly journals Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 225 ◽  
Author(s):  
Huijie Zhang ◽  
Li Wu ◽  
Weixi Li ◽  
Yan Zhang ◽  
Jingmei Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Significant Difference ◽  
Steamed Bread ◽  
Three Stages ◽  
Main Components

We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.

scholarly journals Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 48 ◽  
Author(s):  
Dabeen Lee ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Dietary Fiber ◽  
Specific Volume ◽  
Development Time ◽  
Antioxidant Properties ◽  
Hammer Mill ◽  
Total Dietary Fiber ◽  
Dough Development Time ◽  
Wheat Flours

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 µm) was larger than that of jet mill bran (JMB) (25.78 µm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with ≥15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%–10% HMB or JMB were of a higher bread quality and had more antioxidant properties.

scholarly journals Milk thistle flour effect on dough rheological properties

10.5219/1365 ◽  
2020 ◽  
Vol 14 ◽  
pp. 788-797
Author(s):  
Tatiana Bojňanská ◽  
Alena Vollmannová ◽  
Janette Musilová
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Development Time ◽  
Retention Volume ◽  
High Volume ◽  
Rheological Parameters ◽  
Milk Thistle ◽  
Bakery Products ◽  
Rye Flour ◽  
Dough Development Time

The influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle flour in bakery products. The rheological properties of dough were monitored using Mixolab 2 (Chopin Technologies, France). A rheofermentometer F4 (Chopin Technologies, France) was used to check the dough fermentation, and for the baking trials wheat flour, rye flour, and milk thistle flour were kept in the portion: 50:50:0 (control flour); 50:45:5; 50:40:10 and 50:35:15. The addition of different milk thistle flour in the mixtures resulted in a difference in the viscoelastic properties of the dough. The results showed a weakening of the gluten network in all trial mixtures evaluated. The dough development time values of the control flour were 1.20 min, while an addition of milk thistle flour in portions of 5, 10, and 15% increased these values to 1.30 min, 1.90 min, and 2,80 min, respectively. In addition to higher dough development time values, all trial mixtures exhibited also higher stability (5.07 min; 6.25 min and 8.03 min), when compared to the control flour (4.63 min). The trial mixture with 15% milk thistle flour had different characteristics of gelatinization and retrogradation. The rheofermentometer measured the dough characteristics during proofing, and the trial mixtures with the addition of MTF had a retention volume at approximately the same level as the control flour (WRF). The Volscan profiler was used to determine the bread volume and other parameters. All breads had high volume and specific volume values and can be rated as good, with good porosity and ratio. Mixtures containing 5%, 10% and 15% milk thistle flour added to wheat flour + rye flour maintained rheological parameters within the recommended limits for good technological behavior and, consequently, good quality of bakery products. From all of the above data, it can be stated that, with regard to their baking characteristics, these flour mixtures fall into the category of flours suitable for bakery products.

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

2021 ◽  
pp. 108201322199125
Author(s):  
Jefferson HT Barros ◽  
Celia ML Franco
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Development Time ◽  
Avrami Exponent ◽  
Bread Staling

The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.

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