Gum cordia: physico-functional properties and effect on dough rheology and pan bread quality

2015 ◽  
Vol 7 (4) ◽  
pp. 569-579 ◽  
Author(s):  
K. Mahmood ◽  
M.S. Alamri ◽  
A.A. Mohamed ◽  
S. Hussain ◽  
A.A. Abdu Qasem
Keyword(s):  
Functional Properties ◽  
Bread Quality ◽  
Dough Rheology ◽  
Pan Bread ◽  
Gum Cordia

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

scholarly journals Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Agronomy ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 233 ◽  
Author(s):  
Lorenzo Guerrini ◽  
Marco Napoli ◽  
Marco Mancini ◽  
Piernicola Masella ◽  
Alessio Cappelli ◽  
...  
Keyword(s):  
Nitrogen Fertilization ◽  
Protein Composition ◽  
Bread Quality ◽  
Dough Rheology ◽  
Seeding Density ◽  
Wheat Varieties ◽  
Kernel Composition ◽  
Nitrogen Treatments ◽  
Sulfur Fertilization

Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

scholarly journals Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

2006 ◽  
Vol 99 (2) ◽  
pp. 408-415 ◽  
Author(s):  
A. Bonet ◽  
C.M. Rosell ◽  
P.A. Caballero ◽  
M. Gómez ◽  
I. Pérez-Munuera ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Molecular Level ◽  
Bread Quality ◽  
Dough Rheology

scholarly journals Bread quality and dough rheology of enzyme-supplemented wheat flour

2006 ◽  
Vol 224 (5) ◽  
pp. 525-534 ◽  
Author(s):  
Pedro A. Caballero ◽  
Manuel Gómez ◽  
Cristina M. Rosell
Keyword(s):  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheology

Comprehensive identification and evaluation of selected wheat cultivars for their relationship to pan bread quality

2018 ◽  
Vol 42 (7) ◽  
pp. e13670
Author(s):  
Syed Muhammad Asim ◽  
Anwaar Ahmed ◽  
Rai Muhammad Amir ◽  
Muhammad Nadeem
Keyword(s):  
Bread Quality ◽  
Wheat Cultivars ◽  
Pan Bread
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