Dough Baking Research Articles

The effect of baking time and temperature on gluten protein structure and celiac peptide digestibility

Previous work has shown that baking induces structural changes within the gluten macropolymer (GMP) that reduce gluten protein digestibility. The precise nature of these structural changes within dough/bread, and how they alter the in vitro release profile of immunogenic gluten peptides that activate celiac disease is unknown. This work examined the effect of dough baking temperature and duration on the GMP’s structure and the release profile of immunogenic gluten peptides. Dough was baked at either 150 °C or 230 °C for 25, 35 or 45 min. The structure of the GMP within the resulting loaves was defined and compared using confocal microscopy, quantitative protein network analysis, gliadin protein extractability (HPLC) and determination of the free thiol content. Both bread and dough were digested in vitro (INFOGEST) and the release profile of six immunogenic gluten peptides (including the immunodominant 33mer) defined using quantitative mass spectrometry. Higher baking temperatures and longer durations increased the degree of intermolecular disulfide bonds between the sulfur-rich gliadins and GMP backbone. The thermal load did not alter the GMP macrostructure, but significant differences between bread and dough were observed. Baking altered the concentration and release profile of the immunogenic gluten peptides throughout in vitro digestion causing the digestion of immunogenic gluten peptides differed between raw and heat-treated bread.

Molecular Weight Distribution of Polymeric Proteins in Wheat Grains: The Rheologically Active Polymers.

We characterized the molecular weight distribution of polymeric proteins (PP) of bread wheat grains using asymmetric flow field flow fractionation (A4F). The experiment, involving six environmental conditions and 130 cultivars, offered the opportunity to approach the phenotypic values of the polymer characteristics and their contribution of the rheological properties of flours and/or doughs. The contents of high-molecular-weight polymers (MW > 2 × 106 g·mol−1) that can be considered as “rheologically active polymers” (RAPP) for their major contribution to dough baking strength and mixing tolerance were mainly controlled by environmental factors. Under the influence of the growing conditions, at the cellular level, the redox status of non-protein free thiol, such as glutathione, is modified and leads to the formation of polymeric protein-bound glutathione conjugates (PPSSG). The accumulation of these conjugates reduces the formation of the RAPP by limiting the intermolecular interactions between PP in the grain during desiccation. This phenomenon is, therefore, potentially responsible for decreases in the technological properties of the wheat genotypes concerned. These first results invite us to continue our investigations to fully confirm this phenomenon, with emphasis on the behavior of wheat genotypes under various growing conditions.

MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR

Amaranth is a promising raw ingredients enriching bakery products, in the work used grade “Flight” Saratov breeding. The article discusses the effect of amaranth flour and the type of liquid that goes into the dough baking on the baking properties of the semi-finished product and the quality of the finished products from wheat flour with a satisfactory quality gluten. The moisture, acidity, porosity, structural and mechanical properties, gas-forming ability, lift and fermentation activity were investigated. For the manufacture of comparable samples used wheat flour, presented on the market of Saratov. Amaranth seeds of the variety “Flight” in the amount of 7, 10, 15 and 20 %. Analysis of the effect of amaranth flour on the structural and mechanical properties of the dough showed that adding 7% or more of amaranth flour significantly reduces the spreading of the dough. The index of fermentation activity of semi-finished products with the share of amaranth flour 20%, 15%, 10% and 7% was significantly higher than the control, at the beginning of fermentation. The introduction of amaranth flour in an amount of 7 to 20 % had a significant impact on the gas-forming ability of the wheat-amaranth dough and was characterized by an intense, “explosive” beginning of fermentation and a fairly rapid decline in fermentation intensity over time, especially in a sample with a share of amaranth flour 7 %. Kneading on goat milk whey had a positive effect on the studied parameters. According to the research results, the expediency of using flour from amaranth variety Flying in the technology of bakery products made from wheat flour with a satisfactory weak gluten in quality to give them functional properties has been proved. Based on the mathematical model, the optimal parameters of the process are determined: the amount of amaranth flour in the recipe for buns is 15 %, fermentation time - 85 min, dough kneading liquid - goat milk serum.

Melhoramento de farinha espelta por adição de transglutaminase e sua influência na qualidade de pães de fermentação natural

O presente trabalho teve por objetivo avaliar a qualidade da farinha espelta em concentrações diferentes de Transglutaminase (TGase) para a produção de pães de fermentação natural. A farinha espelta é conhecida como um grão ancestral que apesar de suas qualidades nutricionais não tem uma boa qualidade proteica para a produção de pães de longa fermentação. Utilizaram-se testes reológicos laboratoriais de panificação e análise do volume e massa do pão nos diferentes tempos de fermentação (2 – 4 – 6 horas) com diferentes concentrações de TGase (0, 1000, 3000 e 5000 ppm). Design no estudo: os testes foram feitos com 3 repetições. Os dados foram coletados sobre o volume e a massa do pão assado além das avaliações reológicas da massa através de testes de alveografia, extensografia e alveografia. A massa e o volume dos pães assados foram analisadas através o teste ANOVA-two way, incluindo as interações entre as variáveis preditoras e as análises reológicas foram analisadas através o teste de aditividade de Tukey e Análise de Variância. Na avaliação da massa e volume do pão, constatou-se que na farinha espelta a melhor concentração foi de 3000 no tempo de fermentação de 4 horas. Em todas as concentrações de TGase percebeu-se aumento da força da farinha espelta e aumento da elasticidade contudo, não refletiu na melhoria no equilibrio entre a tenacidade e extensibilidade da massa, entretanto concluindo efeitos significativos nas características da farinha espelta em todas as concentrações de TGase.

Pendampingan Industri Rumah Tangga Kuliner Roti di Desa Mangga Dua Kecamatan Tanjung Beringin Kabupaten Serdang Bedagai

The purpose of this PKM activity is to carry out the Tri Dharma of Higher Education especially in the field of Community Service to assist partners in solving the problems they face, starting from the aspect of production and business management so that it is expected to create economic independence and increase business income. In the aspect of production, partners experience constraints on the effectiveness of production time due to the minimal capacity of the toaster oven. While in the aspect of business management in terms of bookkeeping management partners have not been able to record financial transactions properly so that partners find it difficult to be able to apply for financial assistance as additional business capital. The method used in the implementation of this community service is the method of approach in the form of training, practice, and assistance. The results obtained from the implementation of community service activities are 1). Partners can do financial records properly, 2). The availability of appropriate technology stainless gas-fired ovens with a capacity of 14 racks, 4) Shorter baking time for the baking dough, 5). There are 5 types of bread product packaging labels, 6). Partners have a business license, halal product certificate, and UMKM registration certificate .

Development of the physical and mathematical model of the baking process of the dough pieces in bakery ovens

The object of research is the physical and mathematical models designed to describe the heat and mass transfer inside the porous material during baking. In order to improve the quality and at the same time reduce energy consumption in production, as well as improve the technical and economic indicators of the operation of furnaces, the duration and safety of their operation, the designs of furnace units are being improved, new ones are being developed and their thermal conditions are being optimized. One of the biggest problems is the task of replacing obsolete oven designs with new ones, with automatic regulation of the thermal regime of baking, which will ensure high quality bread while reducing fuel, steam, electricity and human resources. Since the quality of products, in particular, taste, aroma, porosity, gloss, appearance and other indicators of bakery products, largely depends on the design of the furnace unit, the thermal and hygrothermal conditions of the working chamber, as well as its proper operation. These factors affect the loss during baking, which can vary from 6 to 12 %, which affects the yield of bread. This paper presents a physical and mathematical model of the process of baking dough pieces in baking ovens using the example of the industrial oven K-BOM-25 (Ukraine) developed by the author.A mathematical model of the process of baking bread in the gas channels of the baking chamber is given taking into account radiation-convective heat transfer, mass transfer taking into account the introduction of water vapor to moisten the dough pieces and turbulence of the multiphase flow. The dependence of the multiphase flow turbulence is formulated on the basis of the Euler equations averaged over Reynolds. This model allows with sufficient accuracy and detail to take into account the technological conditions and design features of modern conveyor baking ovens. And it also allows for extensive parametric studies of conjugate heat transfer in them with access to the final indicator – the quality of finished products.

The optimized production, purification, characterization, and application in the bread making industry of three acid-stable alpha-amylases isoforms from a new isolated Bacillus subtilis strain US586.

A new alpha-amylase-producing strain was assigned as Bacillus subtilis US586. The used statistical methodology indicated that amylase production was enhanced by 5.3 folds. The crude enzyme analysis proved the presence of three amylases isoforms Amy1, Amy2, and Amy3 called Amy586. The purified amylases had molecular masses of 48, 52, and 68kDa with a total specific activity of 2,133 U/mg. Amy586 generated maltose, maltotriose, and maltopentaose as main final products after starch hydrolysis. It exhibited a large 4-6 optimal pH, a 60°C temperature activity, and a moderate thermostability. Amy586 displayed a high pH stability ranging from 3.5 to 6. The addition of Amy586 to weak wheat flour decreased its P/L ratio from 1.9 to 1.2 and increased its dough baking strength (W) from 138×10-4 to 172×10-4 J. Amy586 also improved the bread texture parameters by reducing its firmness and boosting the cohesion and elasticity values. PRACTICAL APPLICATIONS: Bacterial alpha-amylases with novel properties have been the major extent of recent research. In this paper, we managed to demonstrate that the addition of a purified amylolytic extract from the new isolated Bacillus subtilis strain US586 to weak local flour improves dough rheological proprieties and bread quality. Therefore, Amy586 can be considered as a bread making improver.

STUDY OF THE QUALITY OF LOW-CLASS WHEAT AND BREAD OBTAINED BY THE ACCELERATED TEST METHOD

The quality of bread is determined by the quality of the raw materials used, and above all, flour and water as the main types of raw materials. The article presents the results of a study of physico-biochemical properties, indicators of bread baking by the accelerated method, obtained from finely ground soft wheat flour 3, 4, 5, and out-of class. A baking dough prepared in an accelerated way for 2-3 minutes can improve its rheological properties, reduce baking time to 36 minutes, improve the quality of bread from low-quality soft wheat flour. In accordance with the purpose of the study, the changes in the physicochemical properties of soft wheat grains 3, 4, 5 and out-of class were studied, finely ground whole-ground flour separately from different classes of soft wheat grains was obtained, and the quality of bread prepared using the accelerated test method from soft wheat flour was studied, different classes. In general, all wheat samples can be classified as recommended for consumption since they have increased organoleptic and physico-biochemical parameters of rheological properties compared to a wheat sample out-of class. Thus, the results of studies using the accelerated test method showed that wheat of classes 3, 4, and 5 studied formed the necessary properties of semi-finished products and contributed to improving the quality of bakery products and improving their quality.

Arabinoxylan–starch–protein interactions in specially modified rye dough during a simulated baking process

The purpose of this work was to investigate the kinds of processes that occur during baking of rye dough, and also to investigate which compounds are most associated with these. The study was conducted with a specially-modified dough containing starch, arabinoxylan preparations and protein obtained from rye wholemeal.Despite the same consistency of the dough samples, their pasting and rheological properties depended on the amount of arabinoxylans and their apparent molar mass.Partial breakdown of high molar mass arabinoxylan-protein and arabinoxylan-arabinoxylan complexes during baking was confirmed in the modified doughs.Heat-induced structural changes of high molar mass complexes influenced competitive hydration among starch, arabinoxylan and protein. Partial breakdown of complexes in samples containing cross-linked arabinoxylan was associated with high degrees of starch swelling at the baking stage. Small changes in complexes during baking from samples containing hydrolysed arabinoxylan were associated with limited swelling, desirable in high-quality bread crumb formation.

Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

An experimental approach to partial baking of dough rolls at low temperature (<105 °C) and partial vacuum (−20 kPa) was developed. The impact of various partial vacuum and heat transfers at the bottom of dough rolls during baking, on the oven-rise and the crumb structure of baked rolls was evaluated. Oven-rise and crumb structure obtained using partial vacuum were compared to those obtained using a commercial convection oven. A specially Magnetic Resonance Imager (MRI) designed oven was adapted with a temperature-controlled plate to modify the setting of the dough at the bottom of the roll. Dynamic and non-invasive assessment of the structure on the scale of the millimetre was carried out using Magnetic Resonance Imaging. The analysis of the mechanisms involved in the structure setting, on the local scale, was presented according to three stages identified in the oven-rise. No large gas cells and collapse were encountered at the initial lowering in pressure. Partial vacuum produced lower crumb density than that obtained at the atmospheric pressure. The setting of the periphery was involved in the partial collapse at the bottom at the later stage of baking and large rate-of-deformations were involved in the formation of large gas cells.

Impact of processing parameters and post‐treatment on the shape accuracy of 3D‐printed baking dough

SummaryApart from the material compositions, processing parameters of a 3D printer also affect the modelling effect of printed samples. This paper presents the influence of processing parameters including filament diameter (2.10, 2.30, 2.50 mm), nozzle movement speed (20, 25, 30 mm/s), nozzle diameter (0.8, 1.5, 2.0 mm) and nozzle height (2.10, 2.40, 2.60 mm), as well as that of post‐process fast‐cooling (−65 °C; 0, 5, 10 min), on the rheological properties and geometric accuracy of a 3D‐printed food construct made of baking dough (BD). Results showed that the printed object whose shape best matched the target geometry could be obtained with the following processing parameters: filament diameter of 2.30 mm, nozzle movement speed of 25 mm/s, nozzle diameter of 2.0 mm and nozzle height of 2.40 mm during 3D printing, combined with fast‐cooling at −65 °C for more than 10 min after printing and before baking.

Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR

This study aimed to analyse the effect of large variations in fat and sucrose contents of biscuit formulation on dough rheology, biscuit quality and proton mobility. Control dough (full fat and sucrose) and 25 and 50% fat and sucrose-reduced doughs were elaborated. Rheological properties of dough were determined. Dough cooking behaviour and biscuit quality were evaluated. Fat reduction produced an increase in the consistency and elastic properties of the dough. The decrease in sucrose content affected to a lesser extent the rheological properties at room temperature, although it produced significant changes during dough baking. The biscuit quality decreased with fat and sucrose reductions. The reduction of fat or sucrose produced gluten hydration and extra interactions and subsequent cross-linking during baking, and a reduction of sucrose led to the swelling and partial gelatinization of starch during baking. A dipolar reversed eco NMR sequence was applied to determine changes in the amount and mobility of solid and mobile components both in dough and biscuits. TD-NMR results allowed corroborating the proposed hypotheses about the effects on dough and biscuit characteristics as a consequence of reduction of main ingredients, as fat and sucrose. The redistribution of water after baking can be correlated with biscuit factor and breaking force.

Impact of Alternaria spp. and Alternaria Toxins on Quality of Spelt Wheat

There is an increasing consumer demand for alternative cereals nowadays. Spelt wheat (Triticum aestivum ssp. Spelta) appears to be a future source for the agriculture and food sector. Alternaria spp. infections might become a serious danger to the worldwide grain industry, resulting in yield losses and reduction of end-use quality, with potential harmful effect of Alternaria toxins on human and animal health. This paper presents the first assessment of the impact of Alternaria infection and its toxins to quality of spelt wheat. The results showed that fungal contamination significantly reduced both trade and technological quality parameters. Volume weight, thousand kernel weight and wet gluten were significantly decreased, while protein content was significantly higher in Alternaria inoculated treatments. Although with slight decrease, falling number was not significantly affected by fungal contamination. The most negative impact of alternariol (AOH) was registered on volume weight and thousand kernel weight (-0.847; -0.898), while highly significant positive correlation was found between AOH and protein content (0.758). Alternaria spp. additionally destroyed spelt gluten structure, resulting in reduction of dough energy and baking quality with no significant influence of mycotoxins (AOH and AME) on technological quality parameters.

Physical properties of 3D printed baking dough as affected by different compositions

Abstract Gel formation characteristics and physical properties of baking dough changes with different composition of water, sucrose, butter, flour and egg contents. This study aims to explore how these changes affect 3D printing of the dough through laser scanning confocal microscopy (LSCM), low-field nuclear magnetic resonance (NMR), torque rheometer and texture analyser. Results show a pseudoplastic gel with suitable level of physical properties such as relatively higher extrudability, gel strength, elasticity and relatively lower ductibility was required to obtain better shape of the extruded samples. In conclusion, the best shape of 3D printing baking dough which was retained with proper gel formation characteristics and physical properties was obtained with a recipe containing water (29 g), sucrose (6.6 g), butter (6.0 g), flour (48 g) and egg (10.4 g) per 100 g of formulation. Industrial relevance The formulation of baking dough affected the modeling quality of printed samples. Thus, the optimized formulation of modified baking dough will contribute to the success in practical production.

Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread

Baladi bread is a staple food in Egypt and high nutritive value however, stales rapidly. The aim of the study was to conduct a comparative evaluation of pullulan and hydrocolloid combinations on rheological properties and quality parameters of wheat-soy baladi bread. Pullulan polysaccharides (Pu) and hydrocolloids as Arabic gum (AG), K-carrageenan (KC), pectin (P), and xanthan gum (XG) were applied. Rheological properties of samples included Pu and hydrocolloids were analyzed through extensiograph and farinograph. The crust color, staling, and sensory attributes of bread were evaluated. Results revealed that wheat flour (WF) has lower water absorption capacity, dough development time, mixing tolerance index, and resistance to extension however, has higher dough stability, extensibility, and dough energy compared to wheat-soy flour (WSF). Pu and/or hydrocolloids addition to WSF dough evidently improved bread quality. Pu was significantly enhanced crust color and yielded fresher bread relative to control. Additionally, Pu showed the highest Alkaline Water Retention Capacity (AWRC) value after 5 days at 25°C ± 2°C. Results demonstrated that hydrocolloids especially pullulan can significantly improve dough properties, baking quality, sensory acceptability, and delay staling of wheat-soy baladi bread.

Selection and Characterization of Potential Baker's Yeast from Indigenous Resources of Nepal.

The study aims to isolate the yeast strains that could be used effectively as baker's yeast and compare them with the commercial baker's yeast available in the market of Nepal. A total of 10 samples including locally available sources like fruits, Murcha, and a local tree “Dar” were collected from different localities of Bhaktapur, Kavre, and Syangja districts of Nepal, respectively. Following enrichment and fermentation of the samples, 26 yeast strains were isolated using selective medium Wallerstein Laboratory Nutrient Agar. From the differential tests which included morphological and microscopic observation and physiological and biochemical characterization such as nitrate reduction and lactose utilization tests, 8 strains were selected as possible Saccharomyces strain. The selected strains were further assessed for their efficient leavening ability by tests such as ethanol tolerance, osmotolerance, invertase test, and stress exclusion test. The three most potent strains ENG, MUR3B, and SUG1 isolated from grape, Murcha, and sugarcane, respectively, were used in the fermentation and baking of dough. These strains also carried a possibility of being used as industrial baker's yeast.

Aplikasi Teknologi Tepat Guna pada Pembuatan Kue Donat, Kue Roti dan Roti Goreng pada Mitra Usaha Roti Sari dan Dian Jaya Kota Kupang

The application of appropriate technology in the form of electric stirrer and storefront of donut product storagehas been implemented appropriately and targeted to the business partner of Roti Sari and Dian Jaya Bakery Businesslocated in Kupang city. Until now the process of stirring, pengulenan or pengenyalan on household industry partners arestill done manually with simple equipment. In order to increase the added value and selling value of donut cake products,baking cookies, Bolu cake, it is necessary to synergy between universities with partners in the form of application ofappropriate technology for the development of science and technology. The method of this program is the provision ofmaterials, design and manufacture of tools, demonstration tools and equipment by the team, simulation tools, specialcounseling at the location of partners and suggestions as a follow-up in the endurance of production and assistanceactivities. This community service offering provides added value of production in terms of time and speed in massproduction, hygiene and clean. Increase the product value in quality or quality and quantity quantity is estimated from 3kg - 5 kg of raw material to 10 kg - 15 kg per cycle of production. Product demand increased after this activity. productionper day from 10 kg to 20 kg of wheat raw material after baking dough, processed, fried, sliced, and packed into 400 - 600donuts and fried bread Rp. 800 - 2,000.00 per seed. Interview results in partners explain this product in a day generaterevenue Rp. 600,000.00. Electrical stirrer and storefront of donut product storage help to overcome problems to partners

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches

A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure.

Physical and antioxidant properties of gluten-free bread enriched with carob fibre

AbstractThere are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

Effects of Xanthan Gum and Guar Gum on the Quality Characteristics of Gluten-free Bread using Teff (Eragrostis tef) Flour

This study investigated quality characteristics and sensory properties of gluten-free bread using teff flour and various gums. The five samples used in this study were control (wheat flour), T (teff flour), TG (teff flour, guar gum), TX (teff flour, xanthan gum), and TGX (teff flour, guar gum, xanthan gum). Baking loss, moisture content, pH, salinity, brix, dough expansion, color value, texture property, and sensory property were measured for each sample. As a result, pH was the highest in TX at 6.11 and the lowest in the control at 5.77. Salinity was the highest in the control at 0.80% and lowest in TG at 0.04%. Brix was the lowest in TX at 1.10 °Bx. While moisture content was the highest in the control at 43.58%, gluten-free breads using teff flour had no significant difference (p<0.05). Baking loss rate of bread was no significant difference among samples (p<0.05). Dough expansion rate by fermentation was the highest in the control at 108.89% and the lowest in T at 17.84%. L-value of crust had no significant difference (p<0.05). For L-value of crumb, the control was the highest at 64.34 and T was the lowest at 33.84. In texture properties analysis, hardness was the highest in TGX at 16.00 N and the lowest in the control at 2.87 N. There was no significant difference in springiness (p<0.05). Chewiness was the highest in TX and TGX. The result of sensory properties was that while there were no significant differences in color, salty taste, flavor, and overall acceptability, there was a significant difference in softness and sweetness (p<0.05). These results showed that use of teff flour and gums rather than using only teff flour for bread manufacturing can improve quality characteristics in dough expansion and texture properties. It is considered that xanthan gum or guar gum are appropriate on bread using teff for quality characteristics.