Dough Formation Research Articles

Development, optimization, and critical quality characteristics of new wheat-flour dough formulations fortified with hydrothermally-treated rice bran

Although rice bran (RB) as a healthy-functional ingredient can be utilized to develop newly texturized foods, the phytic acid (PA) present in this bioactive constituent can significantly reduce the digestibility and quality of the final products. RB was hydrothermally processed at different operational conditions (i.e., temperature (Tp, 45–90 °C), time (Ti, 50–110 min), pH (3.0–6.0) and solid/solvent (So/St, 3–6 w/v) and optimized to attain the lowest PA content and color changes (ΔE) by response surface methodology-central composite design (RSM-CCD). The optimal hydrothermally RB (3.0–9.0% flour) was mixed and the dough rheology (e.g., farinographic (i.e., water absorption (WA); development time, stability time (ST), and softening degree (SD)), and extensographic (extension resistance (ER), extensibility, and energy) factors) was assessed. The second-order polynomial model (R2 = 0.987) was adequately fitted to the PA experimental data. The optimization results revealed that the least response variables (PA of 788 mg/kg and ΔE of 22) were obtained at 43.37 °C Tp, 94.38 min Ti, pH 7.0, and So/St of 8.0. An increase in the RB concentration led to a significant decrease in ER, ST, and extensibility (p < 0.05), whereas the WA, ER, and energy were increased remarkably. Moreover, the SD value (171.0 BU) was maximized by adding 3% treated-RB, while the incorporation peak level resulted in the minimum level (146.0 BU) of SD (p < 0.05). An integration of optimized hydrothermal processing and formulation enrichment might improve the nutritional and rheological quality of structured wheat flour-based doughs.

Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads.

Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC) method. A texture profile analysis of oven-baked breads was performed at 25 °C after a 5-day storage period. α-Amylase treatment at a 100 ppm level increased the specific bread volume by 24.5% and 21.9% when compared to untreated fresh and frozen bread doughs, respectively, and decreased crumb hardness by 63.4% and 58.3%; endo-xylanase (100 ppm) also decreased crumb hardness by 56.9% and 26.9%. The combined use of α-amylase and endo-xylanase retarded bread hardening synergistically after a 5-day storage period.

Stress physiology and metabolism in hybrid rice. II. Impact of organic manures on anthesis and grain growth under drought conditions

ABSTRACT Soil-water availability is the major yield determinant of rice (Oryza sativa L.). The objective of this investigation was to study the effects of organic manures vs. inorganic fertilizers on phenological, physiological and yield parameters under drought imposed at various reproductive stages of hybrid rice cv. NDRH-2. The vulnerability of various reproductive stages to drought was ranked as: gametogenesis>anthesis>grain-filling>dough formation>post-dough formation>whole grain. Drought-caused spikelet sterility was related more to injury to palea than to lemma, though the grain growth continued even after the death of palea and/or lemma. Organic manures enhanced the survival of flag leaf (55%) and second leaf (40%) against 31% in plants inorganically fertilized; and increased the number of filled grains by reducing spikelet sterility. Drought at 10 days before anthesis up to 5 days after it proved most harmful in the inorganically fertilized soil (IFS, i.e., control) than in the organically fertilized soil (OFS, i.e., green manure, compost). The net assimilation rate (NAR) varied from 925 (green manure) to 900 mg m−2 day−1(compost) against 888 mg m−2 day−1 in the control. The relative growth rate (RGR) was 4.6 for green manure and 4.4 mg g−1 day−1 for compost, which were higher than the RGR for the control (4.1 mg g−1 day−1). Grain yields [15.9 g (green manure) to 15.4 g (compost) hill−1 in OFS] were higher than the IFS grain yield (13.5 g hill−1), with the harvest indices in OFS [34.4% (green manure) to 34% (compost)] being higher than that in IFS (32.2%) at 10 days before heading. Thus, the use of organic manures enhanced drought tolerance, which minimized the reduction in NAR, RGR, and spikelet sterility, thereby stabilized grain yield under drought.

Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability

Screening of the kinetic behavior of microorganisms is essential for industrial production planning, determining the changes depending on environmental factors and designing technologically the optimum reactor. In this study, the growth kinetics of Lactobacillus plantarum L14 naturally existing in sourdough was investigated in order to determine its biotechnological performance and the role of the effect on the fermentation process during dough-making. Growth kinetics of L. plantarum L14 were examined at 37 °C for 28 h fermentation using MRS medium. The maximum specific rate of L. plantarum L14 in the exponential phase was calculated to be 0.551 h−1 and the productivity was 1.08 g/Lh. When the stationary phase was reached, maximum increase of 2.9 log cfu/mL was observed and average biomass productivity was determined as 9.19 g/L (2.14 g/L on dry matter basis). Cell sizes of L. plantarum L14 were examined using a particle size analyzer; D4,3 and D90 results were measured as 4.38 and 9.01 μm, respectively. Wheat doughs prepared by adding L. plantarum L14 biomass were fermented for 1, 15, 20 and 25 h and the acidity, cell number and machinability properties of the doughs were investigated. With increasing acidity during fermentation, more cohesive and sticky dough formation was detected.

Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of manioc starch and legume flours, moisture analysis, ash content determination, rheological analysis of blends, gluten analysis in the blend of starch and legumes flours, dough formulation and biscuit making, textural a color analysis, sensory analysis of biscuits, statistical analysis. The results of moisture and ash analyzes in the inputs for blends were within the limits established of 14,5%. Ash content found was 2.3% in starch, 6.3% in soybean meal, and 2.9% in chickpea flour. Gluten content was around 10 mg/g in average in the 3 samples. Concerning rheological characterization, water absorption for the 3 blends was relatively low. Values resulted for the torque were within 1.1 Nm; time required to reach this value did not exceed two minutes of kneading stability. The 3 blends denoted low amylasic activity, as well as low starch damage. Gel stability results were due to the high amylasic activity occurred in manioc starch. The retrogradation intensity predicted that the 3 blends would have a long shelf life since retrogradation processes were low for the 3 cases. Hardness presented in samples was due to protein supply provided by soybean meal. According to the sensory analysis average results for texture, flavor, and color attribute, differences were found. The ANOVA for sensory evaluation in biscuits showed differences regarding texture, flavor, and color attributes in biscuits. The moisture values obtained for each biscuit sample were similar to each other and did not exceed 3%. Tuber starch and legume flour incorporation in formulation to produce gluten-free biscuits contributes to the development of a flavorsome product and provides an alternative for people with gluten intolerance. The results obtained may be used as the basis for the production of gluten-free biscuits.

Physicochemical and sensory characterization of bread produced from different dough formulations by Kluyveromyces lactis

This study aimed to investigate the potential of Kluyveromyces lactis to be used as baker's yeast in production of lean bread (100% of wheat flour) and sucrose (10%), lactose (10%), or whey (13.35%) supplemented breads. The pH, total titratable acidity, baking loss, specific volume, color parameters, textural, and sensory properties of breads produced by K. lactis were measured and compared with those of breads produced by commercial baker's yeast. Type of yeast and dough formulation had significant influences on pH, specific volume, baking loss, textural parameters, and color parameters of breads. Commercial baker's yeast presented better results than K. lactis in lean bread. The investigated parameters of K. lactis leavened bread were improved with the addition of each ingredient. Whey and lactose added breads leavened by K. lactis had quality characteristics and sensory scores as good as or better than the breads leavened by commercial baker's yeast. PRACTICAL APPLICATIONS: Several studies have focused on the increase in the nutritional value of wheat based bread. Fortification of dough with whey improves bread protein quality, but also may negatively affect the other quality characteristics of bread. Moreover, breads containing whey powder may not be suitable for people with lactose intolerance due to the high amount of lactose found in it. Kluyveromyces lactis has ability to utilize lactose as a source of carbon. In this study, whey powder fortified bread leavened by K. lactis was judged as acceptable by the sensory panel and received similar scores for odor, taste, and overall acceptability compared to commercial baker's yeast. The results of this study show that K. lactis is feasible yeast for the production of whey powder enriched bread, and thus, may help to use whey powder as a suitable ingredient in bread making.

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are considered as innovative and promising compounds, rich in valuable nutrients and bioactive molecules. In the present work, 3D printed cookies were fortified with the microalga Arthrospira platensis aiming at developing a new functional food with antioxidant properties. A. platensis antioxidants were recovered using ultrasound-assisted extraction in hydroalcoholic solutions. Ethanol/water and biomass/solvent ratios were optimised through a Design of Experiments (DOE) approach, using the antioxidant activity (ORAC and ABTS) and total phenolic content (TPC) as response variables. The highest ORAC, ABTS and TPC values were observed in the extract obtained with 0% ethanol and 2.0% biomass; thus, this extract was chosen to be incorporated into a printable cookie dough. Three different incorporation approaches were followed: (1) dried biomass, (2) freeze-dried antioxidant extract and (3) antioxidant extract encapsulated into alginate microbeads to enhance the stability to heat, light, and oxygen during baking and further storage. All dough formulations presented shape fidelity with the 3D model. The cookies had aw values low enough to be microbiologically stable, and the texture remained constant after 30 days of storage. Moreover, the extract encapsulation promoted an improvement in the ORAC value and colour stability when compared to all other formulations, revealing the potential of A. platensis for the development of a functional 3D food-ink.

دراسة بعض الخواص الريولوجية وتحديد الاستخدام الأمثل لخلائط من دقيق القمح ودقيق بعض أنواع البقوليات

يهدف هذا البحث لدراسة بعض الخواص الريولوجية لخلائط من دقيق القمح مع دقيق العدس ومع دقيق الفاصولياء بشكل منفصل بنسب استبدال (10% و20% و30%) لكل منها، باستخدام المعايير المختلفة لجهاز المكسولاب وفقاً لطريقة ICC.No.173؛ تم الحصول على العينات المطلوبة من الحبوب من موسم2018. وتم طحنها باستخدام مطحنة مخبرية وبمعدل ثلاث مكررات لكل عينة، كما أجريت كافة التحاليل في مخبر تكنولوجيا الحبوب بكلية الهندسة الزراعية، جامعة الفرات. أظهرت نتائج تقدير نسبة البروتين وجود فروق معنوية عند إضافة نسب مختلفة من دقيق العدس ودقيق الفاصولياء، كما تبين وجود اختلاف معنوي في متوسط النسبة المئوية للماء الممتص باختلاف نسب الاستبدال، كذلك اختلف متوسط زمن تكّون العجين وبفارق معنوي إذ بلغ أطول زمن عند نسبة استبدال من دقيق العدس 20%، ونسبة الاستبدال من دقيق الفاصولياء 30%. كما أظهرت النتائج تميز متوسط رقم السقوط بالارتفاع عند نسب الاستبدال 20% من دقيق العدس و20% من دقيق الفاصولياء والتي بلغت (426 و437 ثانية على التوالي)، والذي يتوافق مع سرعة تجلتن النشاء. كذلك متوسط العزم لمرحلة ضعف البروتين قد بلغ أعلى قيمة 0.57 نيوتن. متر و0.51 نيوتن. متر بالنسبة لنسب الاستبدال30% لكل من دقيق العدس ودقيق الفاصولياء. بينت النتائج انخفاضاً في عزم المرحلة C5 مع زيادة نسبة الاستبدال من دقيق الفاصولياء حتى 30% والذي ينعكس بشكل إيجابي على تأخر ظهور ظاهرة البيات واطالة صلاحية المنتجات المخبوزة للتخزين.

Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)

Wheat flour dough can be regarded as a complicated mixture in which gluten forms a continuous three-dimensional network filled with starch particles. Previous studies have concentrated on the influences of either gluten or starch alone on the rheological properties of wheat dough and found the components of gluten and starch responsible for the dough behavior, including use of parameters, such as the content of protein, wet gluten and amylose, for the evaluation of wheat quality. Earlier, in our study of six wheat materials, significant differences were observed in size distribution of starch granules affecting the dough mixing behavior. However, to our knowledge little research has been undertaken on the association of starch granules and protein networks on dough formation. In this study, the six wheat lines were further explored for the effect of gluten-starch interactions on dough properties. In order to achieve this, the wheat flour samples were quantified for gluten secondary structures, percentage of unextractable polymeric protein, high- to low-molecular-weight glutenin ratio, gluten micro-structure, number distribution of starch granules and moisture distribution in dough samples. A/Lacunarity (A-type starch granule content divided by lacunarity of gluten network) and B/A/Lacunarity (B- to A-type starch granule ratio divided by lacunarity) were proposed to characterize the level of interactions of differently sized starch granules to gluten protein networks in the dough. Results showed that dough stability time increased with the increase of B/A/Lacunarity, as closely packed dough, due to close interaction between starch granules and gluten, exhibited greater dough stability. Application of A/Lacunarity and B/A/Lacunarity as novel indicators is proposed to further elucidate precise influences between starch and gluten for better evaluation of dough properties.

Factors affecting 3D printing and post-processing capacity of cookie dough

This study aimed to investigate the factors affecting the printability and post-processing capacity of cookie dough in extrusion-based three-dimensional (3D) printing by modifying the recipe without the addition of gums or stabilizers. Cookie dough formulations with different types of fat (butter and shortening), flour (wheat, rice, and tapioca), the amount of non-fat milk (32.5 or 65 g/100 g flour), and the sugar level (37.5 or 55 g/100 g flour) were investigated for their printability and post-processing capacity. Rheological properties, microstructure, and printability of printing inks were monitored while the moisture loss and dimensional stability after baking were analyzed in printed and baked structures, respectively. Results indicated that cookie dough formulations with reduced sugar content were more printable. The best sample to build a shape that could withstand the baking process was the recipe of 37.5 g sugar, 62.5 g shortening, 100 g tapioca flour, and 32.5 g milk, which yielded printed cookie samples with the ease of printing, better visual printing outcomes, and no structural deformation after baking. Industrial relevance3D food printing is an emerging technology with many potential applications in the food industry. It is important to understand the effects of key components of food materials on the printing, which enable a wider range of structures just using a single nozzle, and provide tailored nutrition and personalization in extrusion-based 3D printing. Understanding the effects of food processing on 3D printed food items is critical to broadening its applications. This study selected cookie dough as a model system to investigate the 3D food printing since it is mainly composed of fat, sugar, flour, and milk that are the most common ingredients in many food products. Establishing knowledge of the interactions between different food components and contribution of each individual ingredient may help develop a guideline for extrusion-based 3D food printing. In addition, the results acquired from this study can fill knowledge gaps regarding the role of cookie dough component in 3D printing and their effects on post-processing of 3D printed foods.

Features of biotechnological processes of bread production enriched with inulin-containing raw materials

Bread takes a leading place in the diet of all socio-demographic groups of the population, therefore, it should have not only high taste, but also significant nutritional value. Vitamin B, starch, dietary fiber, and minerals are daily supplied with bread to the human body. However, bread has a deficiency of vitamin C, iron, calcium, pectin, and other functional components. This involves enriching bread with various additives with functional properties. However, the introduction of various fillers ambiguously affects the biochemical processes of the development of yeast cells, fermentation and maturation of the test, baking processes, which largely depends on the chemical composition of the additive. This paper presents the rationale for the use of inulin-containing raw materials - powder from Jerusalem artichoke tubers in the production of yeast bread. The effect of the powder on the biotechnological processes of dough formation, quality indicators and nutritional value of the finished bread, staling processes is investigated. The results of the work made it possible to create new types of bread with high consumer properties, containing inulin, an increased amount of fiber and pectin and minerals that have prophylactic properties, including diabetes.

The effects of sodium reduction on the gas phase of bread doughs using synchrotron X-ray microtomography.

Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes in the gas phase parameters (i.e., gas volume fraction, bubble size distribution (BSD) and its time evolution) of non-yeasted doughs made from a wide range of formulations (i.e., wheat cultivar and water content) prepared with different mixing times. As salt content was reduced, a lower gas volume was retained in the dough by the end of mixing. Less gas bubbles were also retained if doughs were prepared from a stronger wheat cultivar, higher water content, and/or mixed for a shorter time. Rates of change in the median (R0) and the width (ε) of the fitted lognormal radius dependence of bubble volume fraction [BVF(R)] indicated that reduced sodium content permitted disproportionation to proceed more rapidly. Higher water content or longer mixing time also resulted in faster disproportionation, indicating that water content and mixing time can be manipulated as a means of increasing bubble stability against disproportionation during low-sodium breadmaking. An examination of relative changes in dough's gas phase parameters arising from sodium reduction demonstrated that wheat cultivar, water content and mixing time all affected dough's tolerance to sodium reduction. Therefore, attainment of good bread crumb cell structure in low-sodium bread formulas is a function of salt's effects on dough rheology in addition to its effect on yeast activity, so that dough formulation and mixing conditions also need to be considered.

Production of Gluten-free Bread Based on Rational Use of Natural Resources

The paper provides a scientific foundation for an integrated approach to the problem of expanding the range of bread for special purposes, including that for patients with celiac disease. The high cost of gluten-free foreign products makes rational use of cornflour and bread production technology based on it currently relevant. The use of enzymatic modification of cornflour starch is found to increase the gas formation of dough, which increases the accumulation of mono- and disaccharides up to 5.5 %. The use of surfactants to increase the gas retention capacity of dough is proved to be expedient. The effect of deoiled soy lecithin on the properties of dough and qualitative characteristics of cornbread was discovered. Dry egg albumen was added to make the bread structure porous. Preliminary hydration of protein was revealed to improve the leavening of bread. It was proved that semi-finished product, hydrolysate, in an amount of 50 % of the cornflour weight, 1 % soybean deoiled lecithin, 2.5 % vegetable oil, and 4 % dried egg albumen increase the gas retention capacity of dough and reduce its viscosity and gelatinization temperature to produce high-quality gluten-free corn pan bread.

Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products

The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten proteins. We investigated an influence of microbial polysaccharides (MPS) of xanthan, enposan, and gellan on the formation of a structure of gluten-free and protein-free bread and gluten-free muffins in the study. The ability of a model protein-free system based on corn starch was studied to form dough with addition of xanthan, enposan, and gellan in the amount of 0.1...0.5 % by weight at Brabender farinograph. It was found that presence of the investigated microbial polysaccharides in the amount of 0.3...0.5 % enabled the formation of dough with indicators that ensured formation of the necessary structure of dough without gluten. We investigated an influence of MPS on resilient-elastic and plastic-viscous properties of gluten-free dough. It was found that reopex properties disappeared in protein-free dough due to addition of xanthan. Viscosity of protein-free dough with addition of 0.3...0.5 % of xanthan by the mass of starch reached the values, which are characteristic for wheat bread dough. The amount of MPS of 0.1 % by weight of finished products is sufficient in gluten-free confectionery dough for muffins. Effective viscosity increased by 2...3 times for all investigated MPS and provided the desired consistency of dough for formation by the sedimentation method in this case. We studied quality indicators of baked products with addition of the investigated MPS. It was shhown that their use in certain quantities leads to an increase in the specific volume and to ensuring of the porous structure of baked products. Crumbling of products decreased during storage, which indicated a slowdown of hardening processes in gluten-free systems with xanthan, enposan, and gellan. All studied MPS exhibited the same nature of influence on certain indicators, but xanthan had the greatest effect, and gellan ‒ the least one

Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.

Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour. PRACTICAL APPLICATION: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.

PHYSICAL AND CHEMICAL PROCESSES DEVELOPING IN THE MASS OF COMPONENTS DURING DOUGH MIXING

Physicochemical processes developing in the mass of components when making dough play a big part in the formation of its homogeneous structure. Moreover, the homogeneity of the dough structure, the degree of its orderliness and, consequently, the quality of the dough and finished products depend on how the working element of the dough mixer acts on the dough during its mixing and structure formation. During the formation of the dough structure, physicochemical processes of a very diverse nature develop. These processes, under the influence of the kneading element, clearly manifest themselves both when the dough structure is destroyed and when it is restored. The degree of destruction and restoration of the dough structure, its orderliness also depend on the properties of the components of the dough. During dough-mixing, in the conditions of mechanical action of the working element, flour and water play a specific role. Besides, important components are salt, yeast, sugar, and fats, if the latter two are provided for by the recipe. It should be noted that the optimum course of physicochemical processes in dough during its mixing, and, further on, of bread production processes depends on the ratio of flour and water. The scientific literature does not adequately describe the essence of the physicochemical processes developing in the mass of components during mixing and dough formation, that is why it is difficult to form theoretical aspects of this issue. In this article, physicochemical processes developing in the mass of components during dough-mixing are examined and detailed. We have shown that these processes include, in particular, swelling, dissolving, passing of flour polymers into a solution, their destruction, heat generation in the dough mass, etc. By regulating these processes, you can get dough with predetermined physical properties and, accordingly, bread of the desired quality. Though the article is but an overview, it is of practical interest. The above explanations expand knowledge about the physicochemical processes developing in the mass of components during mixing dough, allow improving or creating innovative dough-making technologies and design the working elements of dough-mixers.

Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten.

Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However, limited information is available about the antimicrobial potential of UV light with different wavelengths, including 395 nm in low-moisture foods. The objectives of this study were to investigate the antimicrobial potential of 395 nm pulsed LED light in wheat flour and the resulting quality changes. This study demonstrated a maximum 2.91 log reduction of Salmonella cocktail in wheat flour treated with 395 nm pulsed LED for 60 min in a semi-closed system. Oxidation occurred in wheat flour after 30 and 60 min exposure to the 395 nm LED, which subsequently led to bleaching, and polymerization of gluten components through disulphide linkage. The water holding capacity of gluten was reduced by oxidation, and the contents of secondary structures were altered significantly after pulsed LED treatment, but the rheological properties were not deteriorated. The disulfide bond formation naturally happens during dough formation and the oxidation triggered by pulsed LED treatment may play a role on accelerating this process. The 395 nm pulsed LED treatment could be a promising decontamination technology for wheat flour with an additional benefit of bleaching of the flour without chemicals. INDUSTRIAL RELEVANCE: A number of foodborne outbreaks and recalls have been related to low-moisture foods in these decades and recently several outbreaks were reported due to the occurrence of Salmonella in wheat flour. However, it is difficult to solve this problem through conventional thermal approaches because of the increased thermal resistance of Salmonella at low water activity environment. The emerging LED light source can produce light with monochromatic wavelengths without the use of mercury vapor lamps. It also has high durability, low heat generation, and is relatively easy to be adapted in an existing production line. Therefore, there is a great potential of using certain UV wavelengths emitted from LED to disinfect the low-moisture foods in food industries. To the best of our knowledge, no research was conducted on decontamination of wheat flour by using LEDs and only limited studies are available on the influence of pulsed LED treatment on food quality. The aim of this study was to explore the possibility of using 395 nm pulsed LED treatment as a novel tool for decontamination of Salmonella in a low-moisture food product (wheat flour) with industrial feasibility, and investigate the influence of the pulsed LED treatment on quality changes in the product.

The impact of extrusion parameters on the glutenin macropolymer content of flour-water dough

Wheat quality, dough properties and the extent of dough formation can be predicted by the glutenin macropolymer (GMP) content. To provide the selection and control of GMP content in the flour-water dough by using extrusion technology, the relationship between the GMP content and the extrusion parameters was investigated. Different dough moistures (25%–45%), barrel temperatures (30 °C–50 °C), screw speeds (100–200 rpm), pressures (with die or without die), and extrusion rounds (1–3 rounds) were investigated during the flour-water dough extrusion processing trials, and the GMP content was detected. The results demonstrated that the sodium dodecyl sulfate (SDS)-soluble protein content increased from 83.0 mg/g to 100.7 mg/g and the GMP content decreased from 30.8 mg/g to 18.3 mg/g when the specific mechanical energy (SME) increased from 30.09 kJ/kg to 178.14 kJ/kg, which indicated the GMP was converted to SDS soluble proteins. Dough moisture and extrusion round significantly facilitate the reduction of GMP content. Temperature has a relatively insignificant effect on GMP content. The GMP content suggests the negative relationship (r = −0.77) with SME. This study highlighted the complex interplay of extrusion processing variables that affect the interaction of protein components, with consequent effects on protein solubility.

USULAN PERBAIKAN TATA LETAK FASILITAS PRODUKSI KUE KERING DI PT. SURYA INDAH FOOD MULTIRASA

ABSTRACT The design of facility layout in an industry becomes an important part of the production process. The layout of pastry facilities at “PT Surya Indah Food Multi rasa ” is expected not still give optimum production because of in non-sequential production flows that occur in the formation of dough, oven, squash and finished products. The purpose of the study was to make a layout that fits the order of process flow by designing through the Blocplan-90 application. The study was conducted in November 2018 until February 2019. The Blocplan method is one of an easy computer operating the system by using manually entering facility data. The data needed is in the form of a map of the operation process, a linkage diagram of activities. The results of the initial layout data processing resulted in R-Score 0.78 and the proposed improvement with automatic search resulted in R-Score 0.98. The design of the proposed improvement is more optimal with the value of R-Score approaching the value of 1(one). Changes in the layout of the facility occur in squash which is closer to mixing and weighing materials and oven facilities close to the finished product.

Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten

Water-extractable arabinoxylan (WEAX) can improve the cereal food quality by enhancing gluten characteristics. Although the effect of WEAX on gluten quality at the dough formation stage has been extensively studied, interactions between WEAX and gluten upon the cooking stage remain far more to be revealed. In this work, the effect of WEAX with same branching degree but varied in molecular weight (Mw) on the heat-induced aggregation behavior of gluten was comparatively studied. The results showed that addition of WEAX, especially low Mw WEAX (L-WEAX) could improve the viscoelasticity of gluten during heating. WEAX induced higher enlarged degree of particle size and aggregation trend of gluten upon heating, indicating that WEAX promoted the thermal aggregation of gluten. Moreover, gluten with L-WEAX was more likely to aggregate than that with high Mw WEAX (H-WEAX). The enhanced aggregation ability of HMW-glutenin subunit x-type, LMW glutenin subunits (mainly i- and s-type), γ-gliadin and CSB_α gliadin 9/18 contributed to the promoted heat-induced aggregation behavior of gluten by WEAX. This study can provide a theoretical basis for the exploitation of WEAX as a high-efficiency dough improver.