Dough Baking Research Articles

Enhancing Freezing Stress Tolerance through Regulation of the Ubiquitin–Proteasome System in Saccharomyces cerevisiae

The baking industry is experiencing significant growth, primarily due to the widespread adoption of frozen dough baking. However, this process can negatively impact the fermentation ability of yeast, as freezing can induce stress in yeast cells. This study reports the molecular interplay between the ubiquitin–proteasome system and freezing stress tolerance in the yeast Saccharomyces cerevisiae. Using the proteasome inhibitor MG132, we first screened mutants with enhanced freezing stress tolerance. Three mutants showed elevated activity of the intracellular proteasome, particularly trypsin-like activity (more than threefold) and reduced sensitivity to MG132 inhibition of chymotrypsin-like activity (less than 0.125-fold). Genomic analysis of these mutants revealed mutations in the ROX1 gene, a heme-dependent repressor of hypoxic genes. Importantly, the ROX1 deletion strain displayed slightly improved freezing stress tolerance (about 1.5-fold). Comprehensive transcription analysis identified the ANB1 gene as a potential downstream target of Rox1. Overexpression of ANB1 enhanced freezing stress tolerance (about 1.5-fold) with increased the proteasome’s activity, indicating that Rox1 contributes to changes in the proteasome’s activity and freezing stress tolerance through the function of Anb1. The present data provide new insights into the mechanisms of freezing stress tolerance and help us improve the baking of frozen dough to produce higher-quality bread.

Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing.

This study systematically investigates the stereoselective metabolism and residue behavior of chiral pesticide prothioconazole enantiomers during the steaming, baking, and frying of steamed buns, bread, and deep-fried dough sticks. The results show that steaming, baking, and frying can significantly promote the degradation of the prothioconazole enantiomers. In low- and high-concentration treatments, the degradation rates of prothioconazole enantiomers were over 96.0% and 45.4%, respectively, and the residual concentration of prothioconazole-desthio enantiomers was less than 32.7 μg/kg (excluding fried processing). During the processing of steamed buns, bread, and deep-fried dough sticks, the enantiomer fraction (EF) value of the prothioconazole enantiomer was close to 0.5, and the stereoselectivity was not significant. During the processing of steamed buns (low concentration), bread (low and high concentrations), and deep-fried dough sticks (low concentration), the stereoselectivity of prothioconazole-desthio was significant, and preferential enantiomer degradation occurred. Following the analysis of 120 flour product samples, the residual risk.

Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage

In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel. After substitution for butter, the network structure of EYGs/SA emulsion gel with more water bounded and the polyhydroxy structure of SA molecules endowed dough with more water retention capacity. Meanwhile, the destruction of the microstructure of the replaced dough with EYGs/SA emulsion gel was significantly inhibited compared with the un-substituted dough after freezing. The baking ability results showed a satisfactory baking effect after substitution. Overall, this study provides a new avenue in the field of fat replacement and the application of EYGs/SA emulsion gels.

Flatbread baking process under time-varying input power in a home-scale electric oven: 3D CFD simulation with experimental validation

This study investigates the flatbread baking process in a home-scale electric oven by developing a three-dimensional transient numerical model using the finite volume method along with the discrete ordinates (DO) model, evaporation–condensation mechanism, and realizable k-ε model for the turbulent regime through the oven chamber. The validity of the proposed numerical model has been examined through a comparison with experimental data provided in this study, considering both scenarios with and without bread in the oven, where good agreement is observed between the numerical and experimental findings. Using the validated model, a qualitative and quantitative analysis is performed to study the flatbread baking process, focusing on temperature distribution within the oven and the bread as well as the degree of starch gelatinization during the baking process. The consideration of input power patterns is crucial in terms of both energy consumption and bread quality, making it imperative for electric oven designers. Consequently, under a fixed energy consumption of the oven, various time-varying input powers are employed to assess the bread baking process. For this purpose, six different scenarios are designed including constant elements power, linear/stepwise increase/decrease in elements power, and ON/OFF modes with constant power. The results demonstrate that employing time-varying input power profiles characterized by linear and stepwise decrease yields superior performance to control the baking process and quality of bread. However, preheating the oven prior to dough baking could potentially mitigate the impact of the input power profile type on the resulting final product.

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products

In bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. The HMF levels (45–138 µg/kg) were up to 13 times lower than the AA (393–970 µg/kg) in cakes. The PCA showed that the proteins increased the AA formation during the dough baking, while the reducing sugar and the browning index were related to HMF formation in the cake crust. The total daily exposure of AA + HMF when consuming wholemeal cake is 1.8 times higher than white cake consumption, in which the values of margin of exposure (MOE), below < 10,000, demonstrated that AA showed a greater risk of exposure than HMF (MOE values > 10,000). Therefore, a good strategy to avoid high AA levels in cakes is to use of refined wheat flour and water in the formulation. In contrast, the advantage of wholemeal cake about their nutritional value should not be disregarded, thus, the use of water in its preparation and moderate consumption are strategies that could be adopted to reduce the risk of exposure to AA.

Bio-fortification of Cereals Based Bread Using Orange Fleshed Sweet Potato for Alleviating of Vitamin-A Deficiency

Ethiopia is one of the developing countries with a high prevalence of micronutrient deficiencies and protein-energy malnutrition. Vitamin A is one of the most versatile vitamins with roles in various functions such as vision, immune defense, maintenance of body linings and skin. Fortifying cereals through processing and conventional breeding can tackle micronutrient deficiency. Orange Fleshed Sweet Potato (OFSP) is a source of food that contains useful β-carotene, starch, mineral, dietary fiber, and vitamins. The inclusion of OFSP enhances the beta-carotene content of bread. This research aims to develop Vitamin A rich cereals based bread enhanced with orange-fleshed sweet potato. The straight dough baking method was used to develop bread. Beta-carotene content and physical properties of bread were done based on standard methods. Blending of OFSP flour in cereals significantly influenced the physical properties of bread. The total carotenoid content of bread products with 10% of OFSP Flour was 3.998 mg/100 g while that of beta-carotene is 23.217 mg/100 g. Inclusion of OFSP in composite flour increased the total carotenoid and beta-carotene content of bread. Generally, formulated flour has huge advantageous as a means of enhancing beta-carotene content and helps to alleviate vitamin A deficiency.

Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Rheological tests performed under conditions relevant to those experienced during proof and oven rise are necessary for understanding the mechanisms of dextran addition on wheat dough baking performance. This study evaluated the effect of a high molecular weight ( Mw ) dextran, produced in situ by Weissella confusa A16 or externally added, on wheat dough rheological properties including, (i) proofing behavior using a maturograph; (ii) bi-axial extensional profile using a dough inflation system; and (iii) viscoelastic characters (proof) and thermo-mechanical properties (simulated baking) by dynamic mechanical thermal analysis (DMA). The externally-added dextran increased dough elasticity, tenacity, and viscoelastic characters, but reduced dough extensibility at bubble rupture. DMA tests of doughs under dynamic heating conditions showed a sharp increase of elastic and loss moduli until maximum between 75 and 95 °C, accompanied by a drastic decrease of Tan δ (dough stiffening). Dextran addition exhibited a weakening effect on the dough thermal properties i.e., decreased peak moduli during heating. On the other hand, the mild acidic conditions during sourdough fermentation favored the activity of in situ produced dextran, conferring significantly improved thermal-mechanical properties and dough extensibility. This may explain the superior ability of in situ produced dextran to improve bread volume and crumb softness compared to the external-added dextran. By analyzing rheological parameters, we showed that the maximum proofing moduli in DMA, fermentation stability, dough level, and elasticity in maturogram were predictors of good baking quality. Overall, our study provides the mechanistic underpinning and optimum of dextran as a natural improver of bread quality. • Rheological properties of doughs are strongly associated with baking performance. • Dextran increases dough elasticity and tenacity but reduces dough extensibility. • Dextran added externally exhibits a thermal weakening effect on wheat dough. • Dextran produced in situ is preferred in improving dough rheology and bread quality. • Favorable effects of in situ -produced dextran are mediated by mild acidification.

Hydrodynamic modeling of the molding process of baking dough and confectionery masses

The process of molding (flat pressing) of bakery and confectionery dough blanks, which are one of the important preparatory elements in the production technology of high-quality finished products, is investigated. Considering that the estimated indicators for predicting the quality of bakery and confectionery products are determined mainly by the rheological properties of the dough, a hydrodynamic model is proposed in which the problem of axisymmetric flow of a nonlinear viscous layer completely filling the space between two parallel absolutely rigid converging disks is solved. It is assumed that the incompressible model medium is described by the well-known Ostvadde de Ville equation, which also corresponds to bakery and flour confectionery semi-finished products by its basic rheological properties. The purpose of the proposed work is to study the flow of test material under axisymmetric compression under the action of constant force of approaching disks. The use of axisymmetric flow is due to its greater realism and ease of reproduction in laboratory conditions. Assuming a linear dependence of the tangential stresses on the radial pressure gradient, as well as the ideal adhesion of the deformable medium at the boundary of the approaching planes, analytical expressions are obtained showing the distribution of the radial flow velocity over the thickness of the deformable layer. Using the continuity equation, the distribution of the molding pressure over the surface of the deforming plates and the total force from the approaching disks are obtained. The obtained ratios describe not only the dynamics of the medium flow, but also allow, under the conditions of a single test, to determine the values of the rheological characteristics of the model medium: the coefficient of consistency (density) and the degree of viscosity. The experimental dependence of the layer thickness on the deformation time makes it possible to control the technological process of axisymmetric molding of flat dough blanks: pizza, cakes, noodles, etc..

Viability of Saccharomyces cerevisiae during baking of bread dough by flow cytometry

Flow cytometry analysis (FCA) is increasingly used to obtain rapid results comparison to common colony-forming units plating method (CFU). Tools are needed for microbiological analysis for solid matrix such as food. Here, we report a fast and robust FCA using double staining with LDS751/DiBAC4(3) to analyze yeast viability in bread dough during baking.

Developing a procedure for controlling the rheological properties of dough during its kneading based on a parametric model

This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products. When organoleptically assessing the consistency of the dough, it is difficult to accurately determine its rheological properties while maintaining the mass of water and its intensity at a constant level of the mass of the kneaded dough, considering the processed flour. However, our proposed procedure can solve these problems. According to the results obtained, it was experimentally found that the nature of changes in the specific intensity of dough kneading, which contributed to obtaining the best quality bread at a kneading body rotational speed of 150 rpm, is optimal. The dough kneading intensity leads to a reduction in the kneading time from 290 s at nm=60 rpm to 90 s at nm=240 rpm. The optimal duration of dough kneading was 124 s. The results make it possible to determine the water absorption capacity of flour in the production of bakery products, considering its baking properties and dough recipe, and, accordingly, the optimal moisture content of the dough

Leveraging innovative technologies for designing a healthy and personalized breakfast: consumer perception of three smart cooking devices in the EU.

Rapid demographic growth and global population ageing will have profound impacts on food and nutrition. In the long run, the smart appliance industry will reflect the social, technological, and demographic forces around food consumption. This study aims to provide valuable consumer insights about smart home cooking devices for a healthy and personalised breakfast. Three smart cooking technologies (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a food research centre shared resources to carry out common tasks such as market research and consumer validation tests. Consumers were segmented into four types of households (single, young or consolidated families and senior). An online community (40 participants), nine focus groups, two interviews (8 experts), and one quantitative study (2055 participants) were carried out in Spain, UK, and Germany. Consumer perception of three smart cooking devices in the EU has been explored in-depth. Insights have shown the potential of innovative technologies for designing a healthy and personalised breakfast. A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers by using the smart cooking devices. A tasting session with 80 senior Spanish consumers, aged 45 to 75 years, showed that around 56% of consumers increased their acceptance of the new breakfast bar after being informed about its technological, nutritional, and convenient benefits. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices, per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. This study shows how to share resources for gathering information on product attributes, consumer experience, and for validating the new concept with the target group identified via consumer market research.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of collaborative innovation in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of collaborative innovation to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 participants were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how sharing resources can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

KINETICS OF HEATING OF CAKE PRODUCTS WITH PUMPKIN SEEDS AND BUCKWHEAT FLOUR

The use of non-traditional raw materials to give flour confectionery new consumer properties and to increase it nutritional and biological value enables a change of the rheological properties of dough semi-finished products and the need to adjust the technological parameters of the production. The purpose of the work is to study the influence of the use of non-traditional raw materials, in particular, pumpkin seeds and buckwheat flour on the kinetics of heating of cake products and to establish rational parameters for baking dough semi-finished products. The change in temperature of the samples during the heat treatment was measured by means of chromel-droplet thermocouples. To measure the temperature of different layers of dough semi-finished products, thermocouples were placed at different height of the dough semi-finished product. The results of the study showed that the use of non-traditional raw materials (pumpkin seeds and buckwheat flour) causes a change in the kinetics of heating of dough semi-finished products. Therefore, this non-traditional raw material affects the processes that occur during the baking of semi-finished dough. A study of cake products with pumpkin seeds and buckwheat flour revealed that they need 3 minutes longer of baking time than products using traditional technology. At the same time, it might be useful to reduce the temperature in the working oven by 5°C to ensure better height formation of the products and to avoid their burning. Thus, a slight increase in baking time will not cause excessive energy consumption. Based on the obtained results, the recommended parameters for baking of cake products with pumpkin seeds and buckwheat flour are determined as the following: baking time – 28 minutes at 205 … 210ºС.

Leveraging capabilities for the creation of a smart, healthy and personalized breakfast: a case study of innovation ecosystems in the EU

Background: Rapid population growth, increasing urbanization, and an expanding global middle class has profound impacts on food and nutrition. In the long run the smart home appliance industry will reflect the social, technological, and demographic forces around food without losing the authenticity of food traditionally prepared in the kitchen. This paper investigates the capability of an innovation ecosystem to co-create a new consumer-driven breakfast concept. Methods: Three smart cooking technology providers (3D food printing, digital sous-vide cooking and instant dough baking), one ingredient supplier, and a top-tier food research and innovation centre shared resources to carry out common tasks such as market research, product development, and consumer taste tests. Consumers were segmented into four types of households (single, young families, consolidated families, and senior). An online community (40 participants), nine focus groups, two interviews with eight experts, and one quantitative study with 2055 cases were carried out in Spain, UK, and Germany. The findings provided both theoretical and practical insights into the perception of the three smart cooking devices per type of household and per country. A combination of technologies was used to develop the new breakfast concept for the target group and country with the most positive perception. Results: A customized, fresh, tasty, nutritious, and healthy 3D printed breakfast bar was developed for senior consumers in Spain. Sensory analysis and acceptability were tested with 80 senior consumers aged between 45 and 75 years and divided in two groups: 46-60 years (mature), and 61-75 (senior). Around 56% of consumers increased their acceptance of the new breakfast bar after being informed about the technological, nutritional, and convenient benefits of the new breakfast concept. Conclusions: A strategic collaborative innovation method was implemented to show how innovation ecosystems can encourage productive entrepreneurship, and help start-ups define and identify their target customer segments.

How milling and breadmaking quality are modified by warmer nights in wheat?

Warmer nights, caused by climate change, are one of the factors with greatest impact on wheat performance. Limited studies have evaluated the effects of higher night temperature on wheat quality. In the present study, the effects of warmer nights on milling and breadmaking quality of wheat are analysed. Field experiments were carried out in 2013, 2016 and 2017 under three-night temperature conditions: control unheated, night temperature increase during the critical period (i.e., from third visible node to 10 days after anthesis), and during the grain filling period (i.e., from 10 days after anthesis to physiological maturity). Warmer nights during the critical period shortened the time to anthesis (ca. 5 days), while during grain filling the duration was shortened ca. 2 days. Warmer nights during the critical period and during grain filling reduced grain yield ca. 23% and ca. 20%, respectively. However, warmer nights increased wheat quality attributes as gluten content. Crops under higher night temperatures during the critical period presented the highest values of grain protein concentration, gluten content and dough baking strength (AlvW). Variations in AlvW were related to changes in the dough extensibility. The main effect of warmer nights on breadmaking quality was indirect because of yield penalization, especially during the critical period.

Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

This study on wheat flour type 55, the flour of young shoots of Palmyra palm (Borassus aethiopum Mart.), the mixture of the two (2) flours containing 5%, 10%, 15%, 20%, 25% of flour of young shoots of the palmyra palm, is an enhancement of the young shoots of the palmyra palm, a tuber little transformed in Côte d'Ivoire. The study on the physicochemical properties of the different flours revealed that the incorporation of the flour of young shoots of palmyra palm in the compound flours increased the content of reducing sugars, total sugars and especially fibers, which is beneficial for the health of populations ; the lipid and ash contents of wheat flour and of compound flour are not significantly different at the 5% threshold; the bulk density contents of all the flours are not significantly different at the 5% threshold with a general average of 0.65g / ml. The study of the functional properties revealed that the percentage solubility and the water absorption capacity of wheat flours and compound flours are not significantly different at the 5% level; that the swelling power of all the flours is not significantly different at the 5% level with a general average of 0.057 g/g. This study also consisted in evaluating the fermentation activity of Saccharomyces cerevisiae during the fermentation at 30 °C of baking dough containing 0%, 5%, 10%, 15%, 20%, and 25% of flour of young shoots of palmyra palm. When the incorporation rate is equal to 5%, we observe an increase in the fermentation activity of Saccharomyces cerevisiae and a significant volume increase in the fermentation paste. However, when the flour content of young shoots is greater than 5%, a gradual decrease in the fermentation activity of the yeast is observed. The granulometric study revealed that the flour of young shoots of palmyra palm is the finest with a grain content of less than 63µm diameter higher.

Electric resistance baking as a method for production of toast bread

Electric resistance baking (ER baking) was featured as an object of a large number of studies devoted to dough and bread. This paper provides a brief overview of the known and most prominent studies of this process. Almost all studies consider this method of baking only as a convenient scientific tool. However, there are almost no papers in which the electric resistance baking method would be used in the production of a particular type of bread. In this paper we examine the theory of the use of the ER baking for the production of toast bread. The best indicators belong to the samples, which were baked in the following conditions: use of the formula and technology of American toast bread; use of a specific way of bread dough shaping, characteristic of toast bread; division of the dough pieces by weight based on 225 g of dough per liter of mould volume; use of an electric resistance design of the oven, equipped with a clamp cap; greasing of the lower edges of the clamp cap; baking dough at 220 V, 50 Hz until the dough reaches a temperature of 98 … 100 ° C.

Modification and Optimization of a Baking Oven for Small Scale Bread Production

An existing small-scale single-powered baking oven was modified and optimize into a dual-powered oven. The oven was redesigned to accommodate the initially designed firewood heat source and the newly introduced gas heat source. Four heat exchangers (thermal pipes) were introduced to the baking chamber for effective heat and mass transfer during baking of bread dough. The thermal pipes were made of 2 mm thick hollow galvanized steel pipe of 23 mm diameter and 660 mm length. The performance of the oven was evaluated using the standard performance index, which includes baking capacity, baking efficiency and weight loss of the baked bread. The baked bread’s physical properties were determined and analyzed using Duncan multiple range ANOVA test at significant level of p ˚C, respectively. The physical properties of baked bread, wood-fired were found to correspond with that of gas-fired oven. The modified oven can be used for the baking of dough at domestic, small and medium scale bakery.

A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities

Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.