Dough Formation Research Articles

Automatic segmentation for synchrotron-based imaging of porous bread dough using deep learning approach.

In recent years, major capability improvements at synchrotron beamlines have given researchers the ability to capture more complex structures at a higher resolution within a very short time. This opens up the possibility of studying dynamic processes and observing resulting structural changes over time. However, such studies can create a huge quantity of 3D image data, which presents a major challenge for segmentation and analysis. Here tomography experiments at the Australian synchrotron source are examined, which were used to study bread dough formulations during rising and baking, resulting in over 460 individual 3D datasets. The current pipeline for segmentation and analysis involves semi-automated methods using commercial software that require a large amount of user input. This paper focuses on exploring machine learning methods to automate this process. The main challenge to be faced is in generating adequate training datasets to train the machine learning model. Creating training data by manually segmenting real images is very labour-intensive, so instead methods of automatically creating synthetic training datasets which have the same attributes of the original images have been tested. The generated synthetic images are used to train a U-Net model, which is then used to segment the original bread dough images. The trained U-Net outperformed the previously used segmentation techniques while taking less manual effort. This automated model for data segmentation would alleviate the time-consuming aspects of experimental workflow and would open the door to perform 4D characterization experiments with smaller time steps.

Carboxymethylcellulose-induced changes in rheological properties and microstructure of wheat gluten proteins under different pH conditions.

The interaction between gluten and hydrocolloid additive, as well as the pH condition during dough formation is very important in making flour products. In this study, the influence of different pH conditions on the interactions between gluten proteins (including glutenin and gliadin) and carboxymethylcellulose (CMC), and on the rheological and microstructure changes of gluten proteins was investigated. The dynamic frequency sweep indicated CMC-gluten displayed more solid-like behavior under alkaline conditions than that under acidic conditions. The creep-recovery experiment suggested acidic conditions were not conducive to maintain the elasticity of CMC-gluten. Microstructural changes of various glutens with CMC showed that a higher ratio of β-sheets was observed in the CMC-gluten and CMC-glutenin under alkaline conditions. Total free sulfhydryl contents and changes in tryptophan microenvironment showed glutenin played a key role in the G polymerization with the addition of CMC. Lower surface hydrophobicity of CMC-gluten was displayed under acidic conditions. Scanning electron microscopy images showed that neutral and alkaline conditions were conducive to the network structure formation of CMC-gluten and CMC-glutenin. This study investigated the interaction of CMC with gluten, gluten, and gliadin under different pH conditions, providing a basis for expanding dough quality improvement, and extending the in-depth application of CMC in the food industry.

Identification of inhibitors of pinellic acid generation in whole wheat bread

Bitterness is a common aversive flavor attribute of foods associated with low consumer acceptance. Untargeted LC–MS flavoromic profiling was utilized to identify endogenous compounds that influence the generation of the bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid) during bread making. A diverse sample set of wheat germplasm was chemically profiled. The corresponding pinellic acid concentrations after dough formation were modeled by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.8) and predictive ability (Q2 = 0.6). The most predictive feature (negatively correlated), postulated to interfere with the biosynthetic pathway, was identified as schaftoside, an apigenin di-C-glycoside. Recombination experiments involving the addition of schaftoside to flour prior to breadmaking resulted in a 26% decrease in pinellic acid formation and significantly lower perceived bitterness intensity in whole wheat bread. This work provides novel understanding of bitter generation pathways in wheat products and new strategies to improve flavor profiles and consumer acceptability.

Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers with a targeted effect. When developing a composition of the complex improver, the rational dosage of DW is 2 % by weight of flour, and that of WPC – 3 % by weight of flour. Adding DW and WPC during the kneading of wheat flour dough predetermines a decrease in its gluten content, by 4 % and 6.1 %, respectively, after 20 minutes of the dough rest, and by 7.5 and 10.7 % after two hours of the dough fermentation. This is due to the introduction of lactic acid with milk processing products, which peptizes proteins resulting in that the gluten proteins are partially converted into water-soluble ones. If DW and WPC are included in the dough formulation, there is an increase in the total amount of proteins in it, as well as a change in their fractional composition: the mass fraction of water-soluble and intermediate fractions of proteins increases while the amount of gluten proteins decreases. That confirms a decrease in the amount of gluten washed out from the dough with the addition of DW and WPC. Increasing the mass fraction of water-soluble proteins contributes to the intensification of the fermentation process through the additional nutrition of microflora with nitrogenous substances and an increase in the content of free water in the dough, which predetermines its thinning. It was established that despite the high water absorption capacity of DW and WPC, the water-absorbing ability of the dough that contains them decreases compared to control by 8.4 and 10.7 %, respectively. Studying the dough at the farinograph has shown that in the case of using DW, its stability is somewhat prolonged while in the case of WPC introduction the dough stability is extended by almost 10 minutes, which leads to prolonging the dough kneading. Along with this, in the case of using WPC, there is a rapid descent of the farinogram curve, which could lead to a strong weakening of the dough during fermentation and rest, even though that the thinning after 12 minutes is lower than that of control

Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters

In this study, the effect of CMC, xanthan gum, and guar gum addition on corn starch solutions and batters formulated with corn starch was determined. Steady and dynamic rheological tests were evaluated. Herschel–Bulkley model provided a good fit for the flow behavior of the solutions and batters. Flow curves showed that all batters and solutions were to be shear-thinning characteristic. A clear difference between G′ and G″ values of samples were observed. It is observed that adding hydrocolloids in batters that contain corn starch makes them more gelled or become solid regarding the increment of G′ was always greater than G′′. Hydrocolloid addition showed significant changes in the apparent viscosity of solutions and batters at 25°C. Comparing the hydrocolloids, CMC had the highest apparent viscosity, followed by xanthan and guar. After 55°C, all batters showed thermo-gelling ability. At the temperature range of 70–80°C corn starch and CMC mixed batter showed the highest complex viscosity values. Novelty impact statement We conducted a study considering to create optimum coating dough formulations used in fried products. Rheological tests were evaluated to explore similarities/hidden patterns and there was a clear difference between G′ and G″ values of both solution and batter samples. Thermo-gelation properties of batters were influenced by the addition of hydrocolloids, especially CMC.

Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis).

Gluten free (GF) foods, designed and marketed for the needs of people who are unable to metabolize gluten, in recent years have aroused growing interest that has led to the conquest of important market segments, with a strongly growing trend. Given the low protein content of standard GF flours, it is particularly important to fortify GF foods, and to study the effect that this process exerts on functional and sensorial characteristics. In this work, fortification of GF bakery goods was done with the addition of Arthrospira platensis (spirulina) flour. Two different dough formulations (with and without fortification) were fermented by four different processes, including spontaneous, single strains and sourdough starters. The baked products were then subjected to "consumer's tests". During the process, fermentation performances, prebiotic activity, and the VOC (Volatile Organic Compound) profiles were analyzed and compared through robust multivariate statistics. The results obtained evidenced that fortification led to a product with more abundant (medium organic acids) and exclusive bioactives (thymol, borneol, and nicotinic acid), which were correlated to the prebiotic activity of spirulina breads. This work, for the first time indicates that spirulina can be used to fortify GF bakery, improving also its functional potential.

Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids.

The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.0%). To study the impact of these hydrocolloids, pasting and rheometry of dough formulations was carried out. The cookies produced were subjected to colour, spread ratio, hardness and antioxidant analysis. Protein (7.56 g/100g), fat (1.78 g/100g), ash (1.25 g/100g) and carbohydrate (80.41 g/100g) content of composite flour varied significantly (p ≤ 0.05) from both rice and chickpea. Higher viscosity, viscoelasticity and antioxidant profile was shown by dough formulations with added gums. Control cookies prepared without gums showed the L*, a* and b* values of 54.62, 3.81 and 35.97, respectively. With the addition of guar and locust bean gum, colour of the cookies became lighter. Spread ratio and hardness of cookies with added gums was higher.

INCREASING THE TECHNOLOGICAL POTEN­TIAL OF GLUTEN-FREE FLOUR RAW MATERIALS

Background. Gluten-free types of flour (corn, rice) with the absence of gluten proteins, show special abilities for moisture absorption, which differ from those that are characteristic for wheat flour. Researches in this direction are fragmentary. Consequently, the aim of the article is to study the influence of granulometric characteristics on the moisture-absorbing capacity (MAC) and to determine methods for increasing the technological potential of gluten-free flour raw materials. Materials and methods. The corn flour and rice flour were used. Micropho­to­graphs were taken with the CL PC camera 4.5 digital microscope. The determination of gra­nulometric composition of flour was carried out by the average mass diameter method using Cooling Tech 4.5 software. The moisture absorption capacity of flour was deter­mi­ned by a Brabender farinograph, Germany. Result. The particle size of rice flour is determined by the "dark-field" method and corn flour by the "light-field" method. The obtained results show that rice flour is characterized by a relative uniformity in particle size and a high degree of dispersion, and as a result, has a good moisture-absorbing capacity (78.4 %). In corn flour, particles with average diameters from 100 to 250 microns (68.3 %) have the highest specific weight, the content of relatively large particles (more than 300 microns) is 11.2 %, and in the total area of particles 26.9 ± 4.2 %, which negatively affects the moisture-absorbing capa­city of flour and the consumer properties of ready-made cupcakes. To ensure the uniformity of particle sizes of the dispersed phase (a mixture of corn and rice flour) in the developed technology of gluten-free cupcakes, it is proposed to use a method of re-grin­ding, the feasibility of which is confirmed by the results of a study of the dispersed distribution of corn flour particles after re-grinding. Conclusion. It is proved that one of the factors that significantly affect the mois­ture-absorbing capacity of gluten-free flour, the speed of dough formation, consistency, and consumer properties of ready-made gluten-free cupcakes is the granulometric com­position of flour. The method of re-grinding corn flour is proposed in the development of gluten-free cupcake technology to ensure the uniformity of particle sizes of a mixture of corn and rice flour.

Industrial applications of selected JFS articles

Industrial applications of selected <i>JFS</i> articles

Metagenomic and chemical analysis of Tarhana during traditional fermentation process

Tarhana is one of the favourable traditional fermented food consumed as a soup. Different flour, vegetables, spices and yogurt are main constituents and they compose of microbiota of Tarhana. In this study, bacterial communities in each fermentation process and in their constituents were identified by metagenomic analysis. Also, chemical properties (pH, acidity, salt content and dry matter) were analysed in each step. The results showed that in the dough formation, mainly Lactobacillus, Bacillus, Enterococcus and Streptococcus were present and after Day 4, Clostridium and Bacillus became dominant, after drying Clostridium disappeared and in the final product bacterial communities from Bacillus and Streptococcus genus were observed. Chemical analysis showed that pH decreased from 4.94 to 4.46, acidity increased by time at the beginning of fermentation from 7.5% to 22.5% in first 6 days period, then, became stable at 14% in drying process. Salt content increased by time from 1.74 to 3.08 g salt/100 g Tarhana in first 8 days and in drying process salt content was recorded as 2.81–2.90 and dry matter was obtained as 94 g dry matter/100 g Tarhana in the final product. This study elucidated the effects of ingredients, raw materials and how microbiota and chemical properties changes during fermentation steps of home-made traditional Tarhana production and thus preparation methods could be developed to obtain standardized Tarhana products for industrial production in future.

Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation.

This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and low protein flour (LF) were used in this study. As dough mixing progressed from flour to overmixed dough, the total amount of protein aggregates increased while the amount of monomeric protein decreased. Omega-gliadin was the major monomeric protein that decreased in quantity. Interestingly, the amount of larger-sized protein aggregates decreased and that of smaller-sized protein aggregates increased. The amount of gluten protein macro-polymer aggregated through strong non-covalent bonds decreased whereas aggregates formed with weaker non-covalent bonds increased. LF dough behaved similar to HF dough. Large-sized gluten protein aggregates disaggregated due to the weakening of non-covalent bonds and became smaller. Omega-gliadin was incorporated into gluten protein aggregates during dough mixing.

Transformations and functional role of starch during potato crisp making: A review.

Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.

Micronized whole wheat flour and xylanase application: dough properties and bread quality.

The micronization process by jet mill of whole wheat flour in addition to xylanase application may be used to improve dough properties and baking quality. This study aimed to evaluate the dough formation and bakery performance of whole wheat flour micronized using jet mill and having different particle sizes and xylanase content A decrease in particle size increased water absorption and increased dough stability by 3.7 units. Increase in xylanase content decreased the dough stability and mixture tolerance, resulting in reduced strength. Although the dough quality reduced, this was not evident in bread quality. In bread, the increase in xylanase content increased the specific volume and improved the texture profile. The 158 and 261μm particle sizes with 60 and 100mgkg-1 xylanase content reduced the undesirable effects of fibers in the dough, which may lead to improved bread making, thus enhancing improved consumer acceptance.

Studying the influence of golden flax seeds on the process of formation and maturation of wheat dough

Model experiments were carried out to establish the effect of flax seeds on the processes that form and mature wheat-flour dough. The study objects were wheat flour of the highest grade (control) and a mixture of wheat flour of the highest grade and whole flax seeds in the amount of 15 % by weight of flour (experimental sample), as well as dough made from them.It was found during the research that the introduction of flax seeds to the dough system prolongs the duration of its formation by 22 minutes. In this regard, when making wheat bread with the addition of whole flax seeds, it is necessary to provide for an extended duration of kneading the dough. Along with this, the formation of the amount of gluten in the dough was observed that is less by 17 % than that in the control, and which had a low unbound structure and less stretchability. The reason for this is that the slime-forming polysaccharides of flax seeds enter the liquid phase of the dough, thereby enveloping the protein substances, limiting their swelling, and, by sticking to the gluten frame, prevent the formation of a solid gluten structure. This further predetermines the formation of products of a smaller volume.Studying the effect of flax seeds on dough maturation processes in terms of the amount of released carbon dioxide during fermentation has shown that in a sample with flax, the duration of dough fermentation can be reduced to 90 minutes. The result of this study has also established that in the sample with the addition of whole seeds, due to the influence of water-soluble polysaccharides of flax, the accumulation and fermentation of sugars in the dough system occurs to a lesser extent than that in control. The introduction of flax seeds leads to a decrease in the susceptibility of starch to gel formation. Consequently, it can be predicted that starch grains will not be able to bind enough water and, during baking, a less elastic crumb will be formed.

Research of rheological indicators of the using the flour of germinated legumes

The object of research is biscuit dough using flour from sprouted legumes with varying proportions of replacement by reducing wheat flour. The effect of legume flour with a replacement rate of 5, 10, 15, 25% is studied. The importance of the research is due to the fact that biscuits are high-calorie foods. This is what determines the creation of new types of products with a high content of protein, vitamins, minerals and a low content of simple carbohydrates. At the same time, it is important not only to improve the nutritional composition, but also to preserve the rheological properties of the biscuit dough, which depend on the internal structure of the system. One of the most problematic places is that when the flour raw material changes, even in small quantities, the rheological characteristics of the dough and, as a consequence, the finished flour products change. When preparing the biscuit, it is recommended to use wheat flour with low or medium quality gluten, otherwise the pulp of the finished product will be dense with poorly developed porosity. One of the possible solutions to this issue is the use of flour of sprouted legumes, enriched with microelements that can be used in biscuit production technologies. The indicators characterizing the rheological properties of the dough are investigated: dough formation time, dough stability to kneading, dough dilution degree after 10 minute after the start, the dough dilution degree after 12 minutes after the maximum. The obtained experimental studies make it possible to determine a comprehensive quality indicator using a farinograph. It is found that in the manufacture of biscuit dough it is rational to use 5-10% flour of sprouted legumes by reducing wheat flour. The use of legume flour in the specified concentrations improves the rheological characteristics of the biscuit dough, which is associated with a decrease in the amount of gluten in the dough. The prospect of further research is the study of the structure-forming indicators of the finished biscuit.

Effect of inulin on rheological, textural, and structural properties of brown wheat flour dough and in vitro digestibility of developed Arabic bread.

The brown wheat flour (BWF)-based Arabic bread was fortified with chicory-derived inulin. The objective of this work was to assess the influence of the inulin concentration (1.25 to 5%) on the rheological, textural properties, and fermentation efficacy of enriched BWF dough. Farinographic measurement established that only 3.75% BWF can be substituted by inulin in a dough formulation, which resulted in lowering the water absorption capacity. The peak gelatinization temperature, Tp detected at 74.4 °C by rheometric measurement, which increased linearly with increasing the inulin concentration. The elastic modulus (G'), however, differed significantly among doughs with the addition of inulin. The dough hardness and compressibility increased as a function of inulin concentration. TPA measurement indicated that the Arabic bread fortified with 3.75% inulin was the best in texture. The addition of inulin improved the volume of CO2 generation in the yeasted dough. The distribution of starch particles on the top layer of bread surface was visualized through SEM. In-vitro digestion and steady-flow measurement of the BWF/inulin bread digesta exhibited a slow digestion and an increment in the apparent viscosity against the control bread, which further confirmed potential health benefits of the developed Arabic bread. PRACTICAL APPLICATION: Arabic bread is a staple food in many Asian countries, and an incorporation of soluble fiber, like inulin, definitely improves its health benefits. This work optimized a formulation based on BWF and inulin with technical feasibility. Rheological and textural studies demonstrated that blend bread could be made by replacing 3.75% BWF by inulin with significantly lower water content. Inulin has replaced the sugar in the yeasted dough, and carried out the bread fermentation adequately.

Challenges in determination of rheological properties of wheat dough supplemented with industrial by-products: carob pod flour and sugar beet fibers

The rheological behavior of dough supplemented with sugar beet fibers (SBF) and carob (pod) flour (CF), as fiber-rich by-products of the agricultural industry, was investigated using the standard Brabender extensograph and the Kieffer micro method. The addition of CF (0–20%) and SBF (0–6%) to the wheat dough formulation increased resistance to extension to about 75% and 55% respectively, while the combined effect of CF and SBF addition increased the dough resistance by up to 100%. The extensibility of the dough decreased in almost identical ranges (up to 40%), while the combined effect of CF and SBF addition had a stronger influence on the decrease in dough extensibility (75%). The evaluation of the correlation between the extensographic and the Kieffer micro method showed a high compatibility with regard to the results of the dough extensibility (r = 0.89, p < 0.05), but did not confirm the agreement of the results obtained in the resistance measurements (r = 0.13, p < 0.05). Considering that the absolute correlation between the two rheological methods used was not confirmed in this study, it is clear that the precise and complete definition of rheological properties requires the use of other methods, not only empirical but also fundamental.

Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

The retrogradation of starch occurs in the process of freezing storage of par-baked baguette, resulting in easy staling and a decrease of consumer acceptance. The objective of this study was to assess whether the staling of par-baked baguette could be improved by the addition of Arabic gum (AG), Sodium alginate (SA), and Sesbania gum (SG). The physical, thermal dynamic, and microstructure properties of par-baked baguette during frozen storage were analyzed. The addition of hydrocolloid increased the moisture of the baguette and delayed the water migration, which was beneficial to improve the dough formation and gas capacity, hinder the growth of ice crystals, and reduce the hardness of the baguette. These properties were more pronounced with increasing freezing storage periods. These hydrocolloids could slow down the rate of recrystallization, which reduced the enthalpy change and crystallinity of par-baked baguette. It was also found that the hydrocolloids incorporated baguette was smooth in the crumb microstructure. In general, these results suggested that the incorporation of hydrocolloids improved the quality and anti-staling mechanism of the par-baked baguette during frozen storage which can be used as potential improvers to increase freezing stability in the formulation of the baguette.

Physicochemical characteristics of green banana flour and its use in the development of konjac-green banana noodles.

Asian noodles typically have high glycemic index, and an unbalanced diet heavily laden with carbohydrates has been linked to weight gain and obesity. Shirataki noodles from Japan is made from konjac glucomannan (KGM) and water and is widely known for its multiple health benefits and ability to promote satiety. However, it imparts negligible nutritional value due to its low energy content. In this study, the feasibility of making low calorie, gluten-free Shirataki noodles with improved nutritional value was shown by adding green banana flour (GBF), an underutilized subproduct of low commercial value and significance in the food industry. The optimal KGM-GBF noodles (with 6% w/w KGM, 35% w/w GBF) had 27% lower total energy content, 13% lower carbohydrate content, 5.4% higher fiber content, 2% higher ash content, and 80% hardness (as measured by texture profile analysis) when compared to commercial yellow alkaline wheat noodles. Multiple regression analysis showed that KGM level was a more influential factor than GBF level on the hardness of cooked KGM-GBF noodles (P <0.01). The compatibility of GBF with KGM in noodle making lay in GBF's high gelatinizing and pasting temperatures, which allowed optimal KGM hydration during dough formation to develop the primary network structure in the noodles. Through this study, the potential of GBF as a functional food ingredient in product processing and nutrition enhancement was demonstrated. PRACTICAL APPLICATION: The addition of green banana flour can improve the nutritional value and sensorial properties of konjac (Shirataki) noodles. This offers a gluten-free and low glycemic index alternative to wheat and starch noodles currently available commercially. A novel method of noodle-making to create KGM noodles, without the use of high alkalinity, was developed.