Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery.

Purpose. To investigate the patterns of changing the rheological properties of the dough and laboratory baking, depending on the amount of flour from different varieties of lupine added to wheat flour. Methods. The baking quality was analyzed using an alveograph and farinograph. Results. Based on the evaluation of alveograph, farinograph and laboratory bread baking, the patterns of changing the rheological properties of the dough when adding lupine flour to wheat flour were determined. The share of lupine variety’s influenced on flour strength, elasticity and stretchability of the dough, elasticity index ranged from 1 to 4%, with flour concentration – 82–98%. On the basis of the obtained data of the regression equation for the dependencies between the alveographer parameters and the amount of lupine flour added to wheat one were determined. A linear relationship was established between the physical characteristics of dough and the concentration of lupine flour. The proportion of the lupine variety impact on the time of dough formation, rate of dough fluidizing, valorimetric estimation of the flour mixture was 4–18%, the concentration of lupine flour was 57–76%. The bread loaf volume was for 86% determined by the concentration of lupine flour and for 6% by lupine variety. Based on the regression equations between the physical properties of the dough and the concentration of lupine flour, an exponential, linear, and polynomial dependence were found. The linear dependence was revealed between the bread loaf volume and the concentration of lupine flour in a lupine-wheat mixture. Conclusions. The rheological properties of the dough, as well as the bread loaf volume, were most influenced by the concentration of lupine flour in lupine-wheat flour mixture (57–98%). The share of influence on these indicators of lupine varieties used in the study did not exceed 18%. The revealed regression equations between the concentration of lupine flour and the physical characteristics of the dough allow predic­ting their changes depending on the amount of lupine flour added to wheat flour.

Dietary fibre is a common and important ingredient of a new generation of healthy food products demanded more each day by customers. Dietary fibre increases the nutritional value of bread but usually at the same time alters rheological properties of dough and, finally, the quality and sensorial properties of bread. The present work investigates the effect of some purified dietary fibres from different origins (orange, pea, cocoa, coffee, wheat and microcrystalline cellulose) on the rheological properties of wheat flour dough and the final quality of breads. The study of the rheological behaviour of the dough was performed by means of a consistograph and an alveograph. Bread quality was determined by means of texture, colour and specific volume measurements after baking under controlled conditions. The influence of fibre on bread sensory evaluation was established. Dietary fibre additions, in general, had pronounced effects on dough properties yielding higher water absorption, mixing tolerance and tenacity, and smaller extensibility in comparison with those obtained without fibre addition (in the control bread). Regarding the effect on bread properties, the fibre always enhanced the shelf life, as textural studies revealed. Sensory evaluations revealed that dietary fibres, with the exception of those from coffee and cocoa, can be added to flour at the level of 2% without deterioration of the bread palatability in comparison with white flour bread. Additions of 5% could imply the use of some additives to correct the rheological properties of dough.

Rheology 266 microbiological point of view barely started a hundred years ago (Salovaara, 1998).Today, microbial population of different types of sourdough is rather known.Many inherent properties of sourdough rely on the metabolic activities of its resident LAB: lactic fermentation, acetic fermentation, proteolysis, synthesis of volatile compounds, anti-mould activity and antiropiness are among the most important activities during sourdough fermentation (Hammess and Gänzle, 1998).The most of the effects of sourdough have been considered by pH value decrease which has been caused with organic acid production.Between many of important effects, the drop in pH value caused by the organic acids produced influences the viscoelastic behaviour of doughs, respectively to sourdoughs rheological properties (Wehrle & Arendt, 1998).A correct description of the changes in dough behaviour is necessary to maintain handling and machinability in industrial production (Wehrle et. al., 1997).Furthermore, following the identification and classification of LAB from cereal fermentation, basic and applied today face the challenge of identifying functional characters of these bacteria to completely exploit their microbial metabolic potential from the production of baked goods (Vogel et.al., 2002).In European countries, production of sourdoughs from wheat flour has been predominant.Most fundamental studies on wheat sourdough have been conducted in Western Europe, and the results have been published in German-language journals and books (Brűmmer & Lorenz, 1991).Rheological properties, acidification and flavour development are the most important parameters in fermentation process control (Hames et.al., 2005).Rheological properties of d o u g h h a v e b e e n d e t e r m i n e d b y a n u m b e r o f m e t h o d s , s u c h a s d y n a m i c r h e o l o g i c a l measurements, extensigraphs, alveographs, lubricated uniaxial compression, oscillatory probe rheometers etc. (Hoseney, 1994).The rheological characteristics of dough have been considerably changed with fermentation.Types of microorganisms, metabolic activity and time-dependent development pH value effect on rheological properties (Wehrle & Arendt, 1998).Acids strongly influence on the mixing properties of dough.Doughs with lower pH requires a slightly shorter mixing time and have less stability than dough with normal pH level (Hoseney, 1994).Changes in pH values caused by production of lactic acid also influence on the rheological properties of dough (Wehrle et al., 1997).Dough with containing acid has been characterized by increased phase angle and reduced complex modulus indicative of overmixing (Wehrle et al 1997).Small physical and chemical changes in the gluten network can result in significant changes in rheological properties.Clarke et al. (2002) were concluded that addition of sourdough prepared either from a single strain starter culture or a mixed strain starter culture had significant impact on the rheological properties of wheat flour dough.Koceva Komlenić et al (2010) investigated the influence of chemical and biological acidification on dough rheological properties.According to their experimental results, rheological properties strongly depend on acidification type.Dough with lower pH value showed less stability during mixing, decreased extensibility and gelatinization maximum.In general, the rheological properties of dough greatly improved when the sourdough was added.Regard to all facts mentioned above, fermentation of dough with LAB greatly effects on the properties of many bakery products.Structure properties are one of the most important.From that reason, rheological measurements play important role in definition of quality of products from sourdough.In this paper, influence of sourdough fermentation on the structure of sourdough was observed.www.intechopen.

Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder

Hemp protein (Cannabis sativa L.) was incorporated into wheat flour at concentrations of 5%, 10%, and 15% and its effects on the rheological properties of the dough and the quality characteristics of the resulted breads were investigated. Rheological analysis revealed that hemp protein-enriched doughs exhibited significantly higher Young’s modulus of elasticity and elongational viscosity values compared to the wheat flour dough, indicating that the incorporation of hemp protein affected the firmness of the doughs. Farinograph analysis showed that replacing wheat flour with hemp protein increased water absorption, dough development time, and stability, while extensiograph analysis showed increased dough resistance and decreased extensibility and energy with hemp protein addition. Statistical analysis revealed that hemp protein significantly affected the moisture content, specific volume and crumb color of breads. Bread fortified with hemp protein had a darker color compared to the control bread. The addition of hemp protein affected the texture of the breads. It is recommended that hemp protein could be utilized as an alternative protein source, potentially enhancing dough characteristics, texture, quality, and the nutritional value of protein-rich breads, biscuits, snacks, and other bakery products.

The aim of this work was to study the effect of calcium (Ca) carbonate-inulin (In) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Ca carbonate from 108 to 252 (mg Ca/100 g flour) content, and enriched In oligofructose at levels of 1% to 13% (flour basis), were used. Hydration dough properties were researched analyzing water absorption (Wabs), moisture content (Mcont), water activity (aw), and relaxation time (λ). Wabs and aw decreased with increasing In levels independently of Ca content. Dough development time increased with the amount of Ca. In the presence of In, samples with the lowest content of Ca were those showing the highest development time values. Inulin was the main component that controled Wabs in dough. In the presence of CaCO3, although water seemed to be in a free state according to the high aw value measured (>0.975), the low value of relaxation time obtained suggests less molecular mobility. Rheological properties of dough were studied by texture, relaxation, and viscoelasticity assays. Dough hardness and consistency significantly increased with Ca and mainly with In content. At high In content, dough texture was enhanced by CaCO3 due to the fact that this salt could behave as dough strengthener. Adhesiveness of dough was not modified by CaCO3 at low In levels. However, Ca affected adhesiveness at intermediate In levels. Adhesiveness was significantly increased by In presence. Calcium and In both diminished dough cohesiveness. The In presence increased dough elasticity, independently of Ca content. A second-order polynomial model and response surface methodology were used for studying hydration dependence and rheological parameters (R2 > 0.771) on Ca and In. Dough Mcont varied with In2 and mainly inversely proportional to In. An inverse dependence of λ on In was detected. Dynamic and relaxation elastic moduli (G′ and E3) showed a linear dependence on In.

Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten

Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28–48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77–78 °C, 88–89 °C and 104–105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G′, G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

The rheological properties of the dough using the CT-2 structure meter were investigated in this paper. The developed express method allows to quickly determine the rheological parameters of the object (analysis time does not exceed 30 s) and does not require special sample preparation. Studies can also be carried out for samples, in which biochemical processes take place. The dependence of the shear stress on the strain rate determined for the dough on the CT-2 structure meter and on the MCR-102 rheometer give close results in the region of Newtonian flow for a penetration rate of 1.5 mm/s. However, in this case, the penetration rate should be taken into account, since it affects the rheological parameters of the object. The value of penetration should not exceed 7–10 mm. An empirical equation linking shear stress and the value of penetration was found. The energy (E) characterizing the displacement of one layer of material relative to another was determined. This parameter allows for a comparative characterization of the rheological properties of food objects.

A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation

The wheat flour represents a complex system whose quality is influenced by several factors such as genotype, growing conditions and the complex interaction of genetic and environmental factors. In recent years, wheat quality fluctuation has become a major issue for millers and bakers. Requirements of bakery industry for providing wheat flour of uniform quality impose the need for further investigation in direction of monitoring/improving wheat flour quality. Therefore, the objective of the present study was to evaluate wheat varieties, grown in different locations, by breadmaking potential and proteolytic activity in dependence of climate conditions. Wheat flour of four wheat varieties (Pobeda, Zvezdana, Gordana and Apache), from seven locations in Serbia characterized by different climatic conditions in two production years, were used in this study. The analyses included a determination of proteolytic activity and the rheological properties of dough. Rheological properties of wheat flour dough were determined by Gluten index and Brabender equipment (Farinograph, Extensograph and Amylograph). The studies ended with a trial baking and estimation of textural properties of obtained bread. Large variability for all attributes evaluated was observed, with wider ranges in quality parameters across varieties than among growing locations. Wheat flour samples from 2012 production year were characterized by inferior quality parameters. Proteolytic activity and bread specific volume values for 2012 production year were significantly lower compared to 2011. These results indicate that level of proteolytic activity was under optimum for obtaining bread with higher specific volume.

Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08MPa)on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90rpm/min)andwater content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06MPa) could promote the full contact between flour and water and improved the water-holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06MPa,with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decreaseintensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p<0.05). The propervacuum mixing allowed the preparation of dough to require more water and less energy. PRACTICAL APPLICATION: In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.

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.