Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties.

Industrial applications of selected <i>JFS</i> articles

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

Improvement of whole wheat dough and bread properties by emulsifiers

Background and objectivesThis study aimed to determine the effect of xanthan gum on whole wheat dough and bread, especially dough rheological properties, gluten structures, loaf volume, and bread texture and staling.FindingsXanthan gum increased the water absorption and mixing time for whole wheat dough as determined by mixograph. Xanthan gum altered dough rheology as evaluated through the Kieffer extensibility test, Chen–Hoseney stickiness test, and compression test employed for extensional viscosity calculation. Gluten secondary structure was analyzed by FTIR spectroscopy. Changes to glutenin and gliadin extractability were measured by RP‐HPLC. Specific loaf volume increased from 3.74 to 4.38 cm3/g. Crumb hardness of fresh bread decreased more than twofold by xanthan inclusion. Hardness after 48 hr of bread storage was also lower than the control, but the rate of hardness increase was not reduced. Moisture loss over 48 hr decreased for 0.6% and 1.0% xanthan gum. DSC revealed that xanthan gum decreased amylose–lipid complexation, but did not affect amylopectin retrogradation.ConclusionsXanthan gum altered the rheological properties of whole wheat dough, increased whole wheat bread volume, and decreased the hardness of both fresh and stored bread. Future research could examine the effect of xanthan gum in combination with other crumb softeners and antistaling agents, in order to achieve both an increase in loaf volume and a decrease in staling for whole wheat bread.Significance and noveltyThis study may help improve the sensory appeal of whole wheat bread and ultimately increase whole grain consumption.

This study investigates the exploitation of buckwheat sourdough for the production of wheat bread. The fermentation induced extensive hydrolysis of buck- wheat main storage proteins, but did not influence the total protein, starch and polyphenols content of buckwheat. Buckwheat sourdough was incorporated at 10 and 20 % (w/w) in wheat dough, and control doughs were produced with the addition of a chemically acidified (CA) buckwheat batter. The addition of buckwheat sourdough greatly affected the rheological properties of the dough, by inducing a strengthening of the gluten network and decrease in elasticity. The acidification of wheat dough also stimulated the baker's yeast activity during proofing, resulting in higher release of CO2 in shorter times (volume of CO2 released (ml), control dough, 1,671.5; dough with 10 % sourdough, 2,600; dough with 10 % chemically acidified dough, 2,715.5). The properties of wheat bread were enhanced by the addition of 10 % buckwheat sour- dough, which led to higher specific volume (control, 3.41 ml/g; bread with 10 % sourdough, 4.03 ml/g) and softer crumb (crumb hardness, control, 5.28 N; bread with 10 % sourdough, 3.93 N). On the other hand, the higher acidification level did not influence the bread volume, but slightly hardened the crumb (crumb hardness, bread with 20 % sourdough, 7.41 N; bread with 20 % chemically acidified dough, 6.48 N). The fermentation positively influenced the nutritional properties of buckwheat flour and wheat bread, in terms of polyphenols (control bread, 8.84 mg GAE/100 g; bread with 10 and 20 % sourdough, 17.83 and 18.20 mg GAE/100 g, respectively) and phytic acid contents. Incorporation of buckwheat sourdough also led to an extension in the shelf life of wheat bread, which became more evident for the higher addition level. Overall, the results of this study suggest that buckwheat sourdough represents a suitable tool for enhancing the overall quality and nutritional properties of wheat bread.

Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture

Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface-active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air-water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g−1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g−1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g−1 flour.

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.

Summary This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher ( P &lt; 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly ( P &lt; 0.05) increased. The moisture and texture of bread during storage improved significantly ( P &lt; 0.05), and the enthalpy of bread decreased significantly ( P &lt; 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.

The present study was undertaken to develop bread from composite flours. Composite flours were prepared by blending wheat flour with watermelon rind flour in ratios of 100:0 (AB1), 90:10 (AB2), 80:20 (AB3), 70:30 (AB4) and 60:40 (AB5), respectively. This study was carried out to ascertain the effects of watermelon rind flour at different replacement levels (0%, 10%, 20%, 30%, 40%) on the proximate and functional properties of composite wheat bread. The results of proximate properties determination on wheat/flour blend gave low bulk densities of 0.54g/cm3 to 0.60g/cm3, high water absorption capacity of 2.389 to 3.044 g/g as well as a high swelling capacity of 5.764 to 7.610 g/g and a low oil absorption capacity of 1.608 to 2.150 g/g. The results of proximate composition of composite bread revealed an increase in % protein, % carbohydrate and % ash from 15.7% to 18.8%, 47.1% to 52.0% and 0.6% to 1.2% respectively and a subsequent decrease in % fat from 18.4% to 13.8. There was a reduction in energy density for composite bread. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity and bulk density were increased with increase in the incorporation of watermelon rind flour with wheat flour. Thus, the results indicate that by incorporating watermelon rind flour, it is possible to enhance the nutritional quality, chemical and functional properties of bread.

Instrumental methods of measuring the mechanical properties of bread can be used to determine changes in the properties of it during storage, as well as to determine the effect of various additives on the bread texture. The aim of this study was to investigate the effect of the mixture of plant components on the physical properties of wheat bread. In particular, the mechanical properties of the crumb and crust were studied. A sensory evaluation of the end product was also performed. The mixture of plant components included: carob fiber, milled grain red quinoa and black oat (1:2:2) – added at 0, 5, 10, 15, 20, 25 % – into wheat flour. The results showed that the increase of the addition of the proposed additive significantly increased the water absorption of flour mixtures. Moreover, the use of the mixture of plant components above 5% resulted in the increase of bread volume and decrease of crumb density. Furthermore, the addition of the mixture of plant components significantly affected the mechanical properties of bread crumb. The hardness of crumb also decreased as a result of the mixture of plant components addition. The highest cohesiveness was obtained for bread with 10% of additive and the lowest for bread with 25% of mixture of plant components. Most importantly, the enrichment of wheat flour with the mixture of plant components significantly reduced the crust failure force and crust failure work. The results of sensory evaluation showed that the addition of the mixture of plant components of up to 10% had little effect on bread quality.

This study addresses the effect of Fucus vesiculosus seaweed powder addition up to 8% (flour basis, f.b.) on wheat flour dough and bread properties. Rheological properties and proofing behaviour of dough and density, colour, and crumb texture of bread were determined. Compared to a typical wheat bread formulation, the addition of Fucus vesiculosus seaweed powder raised elongational dough viscosity, which was responsible for a lower porosity of dough at the end of proofing. The wheat dough consistency index (power law) increased from 6.6–22.1 10−3 Pa sn with FV addition and the flow index values were low (0.24–0.29) showing a strong shear-thinning behaviour. Fucus vesiculosus seaweed powder addition significantly increased density from 0.23 g/cm3 (≤2% f.b.) up to 0.40 g/cm3 (8% f.b.), crumb firmness from ≈18 kPa (≤4% f.b.) up to 45 kPa (8% f.b.), and green colour of bread crust. The results showed that a maximum of (4% f.b.) Fucus vesiculosus seaweed powder could be added, without impairing the density and crumb texture of enriched breads.

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.

Regulation of baking quality and starch digestibility in whole wheat bread based on β-glucans and protein addition strategy: Significance of protein-starch-water interaction in dough