Enhancing rheological properties of dough and quality of potato fibre-enriched bread

The purpose of this study was to examine the effects of the addition of triticale bran on the production of triticale bread. This work assessed in detail the properties of the dough and the quality of the bread with added bran, which was obtained from the grain of two selected triticale cultivars: Fredro and Panteon. The results showed that flours of these cultivars were suitable for bread-making. The addition of bran to baking blends positively affected the rheological properties of the dough and led to a substantial improvement in dough softening. Breads from the tested cultivars showed similar loaf volume. With the increasing addition of bran, breads of smaller volume and harder crumb were baked. In conclusion, the obtained results showed that triticale flour, and particularly its flour-bran blends with the addition of 5 and 10% of bran, resulted in the production of a new type of good quality bread. Practical applications Enrichment of triticale flour by adding a portion of bran allows such a flour to be used in baking of a good quality bread. According to our results, both of the examined triticale cultivars—Fredro and Panteon—can be considered for baking purposes. The addition of bran to baking blends at ratios of 5 and 10% to the flour mass had a beneficial effect on the rheological properties of the dough. There was a significant improvement in the softening of the dough prepared from triticale flour blends with bran compared to the value of this parameter in the dough without bran. Such an effect, of the use of bran in the blends is worthy of mention, because triticale doughs are most often characterized by high susceptibility to softening. The obtained results showed that triticale flour, and particularly its flour-bran blends with the addition of 5 and 10% of bran, resulted in the production of bread of good quality.

The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15% to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5% BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5% BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5% BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5% can be used in baking of flat bread since it meets the required criteria.

In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.

Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines of spelt (Triticum aestivum ssp. spelta)

This study investigates the effects of polydextrose on the rheological and fermentation properties of frozen dough and the quality of Chinese steamed bread (CSB). Dough is frozen by spiral tunnel freezing and stored at −18 °C for 49 days, and CSB is produced using the frozen dough. Results show that the gas producing capacity, gas holding capacity, and viscoelasticity of the frozen dough decrease as the frozen storage time progresses. However, these properties improve in the frozen dough added with polydextrose. Differential scanning calorimetric analysis shows that the melting enthalpy (ΔHm) of the frozen dough enhanced after storage. By contrast, the ΔHm of the frozen dough added with polydextrose decreases after storage, indicating high water holding capacity and homogeneous, small ice crystal structure of the frozen dough. Moreover, the addition of polydextrose reduces the hardness and porosity of CSB, which improves the quality of the bread. Thus, adding polydextrose can improve the rheological and fermentation properties of frozen dough and the quality of CSB.

Recent advances in application of modified starches for breadmaking

The aim of this study was to investigate the potential of the enzyme assisted bioprocessing with xylanase and sourdough fermentation on the rheological properties of dough, antioxidant properties and bread quality supplemented with oat bran. Mixing and starch pasting properties of the dough were studied with Mixolab device. The addition of 10, 20 and 30% oat bran to the wheat flour induced significantly increase (P < 0.05) of dough development time and dough weakening. Increasing the substitution level of wheat flour by oat bran resulted in decreased starch gelatinization temperature. Torque value related to starch gelling decreased from 2.470 to 2.224 N m, while cooking stability increased from 0.129 to 0.387 N m. Both enzymatic bioprocessing and sourdough addition allowed improving the bread specific volume and crumb hardness, especially because of the modification of the ratio between soluble and insoluble fibers. Moreover, enzymatic bioprocessing and sourdough fermentation increased the total phenolic contents of the bread. Practical Applications Using bioprocessing we can reduce the negative effect of bran addition on the dough rheology such as dough development time, dough stability and starch behavior during baking. Moreover, the bread quality in terms of specific volume and crumb hardness is also improving. The addition of different levels of oat bran in wheat flour can be used in order to improve the nutritional properties of bread, in order to enhance the health benefits of bread consumption.

The object of this study is the quality of bread using wheat flour mixed with sorghum flour. The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition. The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out. An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established. The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. For the first time, the use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough. Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food. The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation

SummaryCatechin monomers and their combinations were incorporated into dough and bread to investigate their effects on the properties of dough and quality of bread. Rheological analysis showed that catechins generally increased dough stability time, dough tenacity (P), elastic modulus and viscous modulus and decreased dough development time, dough extensibility (L), swelling index (G) and deformation energy. Gallated catechin‐supplemented samples presented lower dough development time, L and G values, higher P and P/L values than non‐gallated ones. The addition of catechins altered specific volume and colour of bread but had no effects on moisture content. Bread with EGCG monomer or its combinations had lower specific volume. Bread hardness increased and springiness decreased with catechin addition. Incorporating catechins enhanced the tea polyphenol and catechin content in bread, especially in the bread crumb. Catechins increased the antioxidant activity of bread. Therefore, catechins changed the rheological properties of dough and the quality of bread.

The bread with Agaricus bisporus powder has the defects of poor texture and taste, so it is necessary to optimize the appropriate additives in order to improve its quality. The purpose of this study was to evaluate improvement of the combination of vital wheat gluten, sucrose fatty acid esters and cellulase on the improved Agaricus bisporus powder bread (IABPB), with wheat bread (WB) and bread with Agaricus bisporus powder (ABPB) as control. The results of rheological properties indicated the dough samples improved with three improvers had higher solid-like behaviour than the control sample. The results of nutritional quality analysis showed that the protein and dietary fiber content of IABPB was higher than those of WB and ABPB, but the fat content was relatively low. In addition, the additives combination could effectively improve the baking quality of ABPB. Compared with ABPB without additives, the specific volume increased by 21.22%, the brightness of bread crumb increased by 8.75%, but the crumb hardness decreased by 32.57%. Furthermore, the study on texture property and water migration during the storage showed that the addition of three improvers could delay the aging of bread. Therefore, it was feasible to use additives combination as a special quality improver for ABPB, which could effectively improve its quality.

Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein fraction just slightly affects bread quality, since no significant changes (P > 0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small quantities.

The survival of yeast in frozen dough in several stages in the baking process up to 10 weeks of frozen storage and the rheological properties of thawed dough were determined to clarify the causes of bread deterioration during long storage. Torulaspora delbrueckii was used as a freeze tolerant yeast and Saccharomyces cereuisiae as a freeze sensitive yeast. The survival yeast counts were constant in several steps of the breadmaking process before baking in non-frozen and frozen dough with both types of yeasts. The frozen dough using T. delbrueckii retained constant survival yeast counts for 10 weeks, but there was a decrease in the fermentative ability per yeast cell during longer storage. With white bread dough using T. delbrueckii, the fermentative ability gradually decreased, and with sweet bread dough, it decreased quickly from 4 weeks on. The survival counts of yeast on S. cereuisiae were 30% for white bread dough after 1 week storage and 70% for sweet bread dough. The changes in the rheological properties started immediately after freezing and the adhesiveness of thawed dough increased with the length of the storage period in every case regardless of the survival ratio of yeast cells. The long storage of frozen dough with T. delbrueckii has a negative effect on the quality of bread and appliable storage period is under 3 weeks.

SummaryThe formula and preparation of steamed bread are different from those of western bread. The extensional rheological behaviour plays a key role in the development of steamed bread dough. However, there are inadequate studies on the rheological properties of mixed dough with yeast. In this study, the relationship between properties of dough in the presence or absence of yeast was elucidated. Besides, the flour characteristics and quality of steamed bread prepared from different wheat varieties were evaluated. The uniaxial/biaxial extensional rheological properties of wheat dough were compared with traditional rheological test results. Large deformations in the extensional properties were measured by Extensograph and the Kieffer extensibility rig, while the biaxial extension was quantified using uniaxial compression. These characteristics of dough and flour correlated with each other in different ways. Correlation analysis illustrated that the uniaxial extensional rheological properties of dough with yeast better indicated the quality of the steamed bread. Moreover, the total work for breakage of the dough with yeast was the best predictor for specific volume of steamed bread. The texture‐based properties of steamed bread showed correlation with biaxial extension viscosity. The rheological tests provide useful information for evaluating wheat flour and steamed bread quality.

The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the bread. The results allowed to conclude that the presence of citrus fiber modifies the rheological properties of the dough, causing an increase in storage modulus (G′) and loss modulus (G″) values, as well as zero shear viscosity, accompanied with a decrease in instantaneous compliance (J0) and viscoelastic compliance (J1) to the applied stress, which reflects dough strengthening caused by significantly greater water binding and swelling properties characteristic of this ingredient. The introduction of the citrus fiber to bread formulations caused a significant decrease in bread volume and structure changes in crumb visible in the larger porosity and average pore size. The presence of citrus fiber affected texture, decreasing crumb hardness, springiness, cohesiveness and chewiness in comparison to the control. It could also be observed that the use of citrus fiber results in limited crumb hardening during storage, which indicates that this component could be an effective factor retarding the staling of the gluten-free bread based on starch and hydrocolloids.

Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities