Rheological properties of wheat flour dough and pan bread with wheat bran

Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough

Ferulic acid esterified with poly(ethylene glycol) with three different average molecular weights (200, 400 and 1000 g mol(-1)) was studied in bread-making. The effects of these antioxidants on the properties of wheat flour dough and bread were analysed and compared with those obtained with ferulic acid and two commercial surfactants, the diacetyl tartaric acid ester of mono- and diglycerides and sodium stearoyl lactylate. Farinographic and alveographic methods as well as weight, volume and bread firmness measurements were used for this purpose. Similar to ferulic acid, when the PEGylated derivatives were implemented in the dough (5000 ppm), it accelerated the breakdown of the dough and decreased its rheological properties. However, the important diminution of loaf volume, observed when dough supplemented with ferulic acid was baked, was avoided. That decrease in volume was related to the inhibition of the yeast (Saccharomyces cerevisae) by the unesterified ferulic acid. Moreover, two of the PEGylated ferulic acids even contributed to an increase of loaf volumes (5-6%) and demonstrated crumb softener properties. The addition of ferulic acid to wheat flour dough caused the inhibition of the yeast, which resulted in decreased bread volume. That effect could be avoid by the esterification of ferulic acid with poly(ethylene glycol).

Rheological properties of wheat flour dough and French bread enriched with wheat bran

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

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.

Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns

Dynamic rheological properties of wheat flour dough and proteins

The effects of microcapsulated docosahexaenoic acid powder (hereinafter DHA powder) on some viscoelastic properties of wheat flour dough and loaf volume were studied. The addition of DHA powder in the range of 0.1 to 0.3% caused a significant increase in the loaf volume of bread after baking. Dough containing 0.2 or 0.3% DHA powder had greater modulus of elasticity, viscosity coefficient and relaxation time than that not containing DHA powder (control). Farinography revealed that DHA powder alone did not decrease the arrival and development times more than those of the control, but increased the stability time significantly. There was no considerable change in the gelatinization temperature or enthalpy of starch in the dough. The size of gas cells in crumbs backed with the DHA powder increased slightly. DHA powder suspension did not appreciably decompose on heating at 120 degrees C for 30 min, nor in the fermentation or backing processes in a home baker.

The effect of amaranth flour substitution on some rheological properties of wheat flour dough and bread was studied by using a home baker. At 5% amaranth flour substitution, the loaf volume was significantly larger than the control; thereafter it decreased distinctly as the amount of amaranth flour substitution increased. The addition of more than 1250 U hemicellulase per kg of flour to the 10% amaranth flour-substituted wheat flour increased the loaf volume significantly . Farinograph data showed that the stability time of the wheat flour dough decreased with 10% amaranth flour substitution . Based on the viscoelastic parameters, such as compression stress, modulus of elasticity, and viscosity coefficients, the 10% amaranth flour-substituted wheat flour doughs were distinctly harder than the control dough. Scanning electron microscopic observations showed that the gluten of the amaranth flour-substituted wheat flour dough seemed to be slightly rigid . The addition of calcium stearoyl-2-lactylate (CSL) and/or hemicellulase to the 10% amaranth flour-substituted wheat flour clearly increased volume of the bread loaf.

In breadmaking, dietary fibres are used to improve the nutritional quality of the final products; on the other hand, they may affect the physical and sensory properties. This work aimed to the evaluate, on pan breads, the effect of substituting 3 g of wheat flour with an equivalent amount of fibre rich ingredients: chestnut peels (CP) or wheat bran (WB), in comparison to a traditional wheat bread formulation (C). The effect of four levels of added water (54, 60, 66, 71 g/100 of flour) was also tested. The fibre content of CP (33%) and WB (42%) affected their water binding capacity and, consequently, the quality of the final loaves, according to the different water addition levels. In bread crumb, water content and water activity increased proportionally to the water addition levels, being instead in the crust also affected by the presence of fibres: lower water retention capacity was observed for CP, in comparison to WB and C. The loaf volume resulted higher for C in comparison to WB and CP, in relation to the larger dimensions of the crumb pores, probably due to the interfering effect of fibres during the development of the gluten network. Crumb hardness resulted higher for C at low water addition levels, being instead higher for CP at high water addition levels. CP showed a darker and redder colour, than both WB and C bread, for the presence of the brown pigments carried by chestnut peels. PCA analysis confirmed that more water is required for both the fibre-enriched breads to show characteristics similar to the control loaves.

Effect of pigskin-originated gelatin on properties of wheat flour dough and bread

Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough

In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat breads. Different levels of substitution (10, 15, 20%) were tested on dough rheology and the technological and nutritional (composition and in vitro digestibility indexes) properties of breads, as well as acceptability. Lupin weakened the dough during mixing, having shorter development time and stability, especially FLF. Less relevant was the effect of lupin flours along heating-cooling of the doughs recorded with the Mixolab. DLF and FLF significantly affected technological properties of the lupin-wheat breads at higher substitution (> 10%), particularly reducing bread volume, crust luminosity, crumb cohesiveness and resilience. Detrimental effects observed at the highest substitutions (20%) were diminished when using FLF, although breads received lower score due to the acidic taste detected by panelists. Both lupin flours provided lupin-wheat breads with rather similar composition, rising the average content of proteins, fat and dietary fiber by 0.8, 2.4, 6.5 %, respectively, compared to wheat breads. Likewise, lupin-wheat breads had significantly lower hydrolytic and glycemic indexes. Overall, debittered and fermented lupin could be used for enriching wheat breads, although better technological properties were observed with FLF.

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.

The effects of addition of wheat (10, 20 and 30%) and corn bran (10 and 20%) on rheological and bread making properties of flour were examined. To improve dough and bread properties, glucose oxidase (GO) and hexose oxidase (HO) (15–30 and 45 mg/kg) were used separately in each bran‐wheat flour formula with L‐ascorbic acid at 75 mg/kg, glucose at 0.5% and vital gluten at 9.2%. Water absorption and development time increased as the amount of wheat and corn bran increased, while dough stability, maximum resistance to extension, extensibility, energy and loaf volume decreased. Corn bran was found to be more detrimental to dough rheology and bread characteristics than wheat bran. Corn bran and wheat bran could be used at bread making up to levels of 10 and 20%, respectively. Addition of 30 mg/kg of HO in combination with constant additives was most effective in improving dough and bread characteristics and GO with its 15 mg/kg usage level followed it. Further increasing of enzyme levels led to over oxidizing of doughs and breads. PRACTICAL APPLICATIONSCorn bran up to 10% and wheat bran up to 20% levels can be used in bread making. To improve dough and bread quality, besides L‐ascorbic acid (75 mg/kg) and vital gluten (as a percentage of added bran weight), GO (15 mg/kg) or HO (30 mg/kg) could be incorporated into wheat flour‐bran mixtures. However, the amount of enzyme should be carefully chosen because when they are used above the mentioned levels, they cause overoxidation of doughs and small loaf volumes are obtained. As a conclusion; by using the corn bran, which is a by‐product of the starch industry, not only could it be possible to offer healthy alternative breads which contain high amounts of dietary fiber to consumers, but it could also be possible to obtain economical value by evaluating such a by‐product in the bread industry.