Abstract
A new kneading method was proposed to improve the quality of whole wheat dough and bread. In the new kneading process, bran was added after the refined flour was mixed with water. LF-NMR results showed that the proportion of bound water increased by 0.98%, and the proportion of immobilized water decreased by 1.06% with the new kneading process; also, the dough dynamic rheological properties showed that G′ and G″ significantly increased. Besides, the content of sulfur-hydrogen bonds (SH) decreased by 39.41%, and the content of disulfide bonds (SS) increased by 16.95%. In addition, significant improvements in bread's specific volume (from 3.19 mL/g to 3.43 mL/g) and texture properties (hardness, springiness, cohesiveness, chewiness, and resilience). Using the new kneading method could allow the gluten to combine with water and improve the gluten network, which improves the quality of whole wheat dough and bread.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
