Dough Hydration Research Articles

Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

Abstract The diversity and nutritional value of the gluten-free products is challenging because of the increasing segment of population with celiac disease. In order to address this issue, the effects of different proteins (powdered eggs, soy, lupin, sodium caseinate and whey) to the gluten-free formulation based on rice and maize flours were assessed. The dough hydration was varied from 55 to 105 %, and dough rheological properties and bread characteristics were tested. The nature of the proteins and water level added to the gluten-free bread recipes has a decisive role on product quality. The best results in terms of rheological behavior were recorded for samples with powdered eggs, soy and lupin protein addition, at water absorption of 95–105 %. Concerning the bread quality, our results showed that protein addition to the rice and maize flours gluten-free formulations allows the improvement of crumb texture.

Effect of Formulation and Dough Hydration Level on Extrusion, Physical and Cooked Qualities of Nontraditional Spaghetti

AbstractThe effects of formulation and dough hydration on extrusion, physical and cooking qualities of nontraditional spaghetti were determined. The formulations used for this experiment were semolina 100%, whole wheat 100%, semolina–whole wheat (49:51), semolina–flaxseed (90:10), whole wheat–flaxseed (90:10) and semolina–whole wheat–flaxseed (39:51:10). Flaxseed was incorporated as fine and coarse particles. Formulations were hydrated to 30, 31, 32, 33 and 34% before extrusion. Semolina required less pressure and mechanical energy during extrusion, had the brightest color, but had the poorest cooking quality when hydrated to 34% than to 30%. Inclusion of flaxseed flour in the formulation facilitated the extrusion process but decreased the flexibility, brightness, yellowness and cooked quality of the spaghetti. Better cooked quality was obtained for whole wheat spaghetti containing 49% semolina than for 100% whole wheat spaghetti. If both whole wheat and flaxseed flour are desired, then semolina–whole wheat–flaxseed (39:51:10) hydrated to 30–32% was the best formulation‐hydration combination.Practical ApplicationsThis study provides useful information for those pasta manufacturers that want to include nontraditional ingredients in their pasta products.

Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics

The impact of commercial oat or barley β-glucan concentrates incorporated at different levels (1.3–3.9 % actual β-glucan concentration, flour basis) into gluten-free (GF) rice-based dough formulations differing in water content (89–141%, flour basis) on dough rheology (empirical and fundamental tests) and breadmaking performance has been investigated. The effect of the baking process on the content and molecular weight of β-glucan in the final bread has been also evaluated. The rheological properties of the dough were dramatically influenced by dough water content; i.e. optimization of dough hydration is indeed of primary importance on improving GF bread quality. The bread specific volume was negatively correlated with the dough elastic modulus (G′) and the viscosity (η0), and positively with the loss tangent. At optimum hydration, the rheological properties of barley β-glucans-enriched doughs and the quality attributes of breads derived therefrom were notably affected by the soluble fibre content; the G′ at 1 Hz increased up to ∼100% and the bread volume decreased ∼32% with respect to the values of the control dough and bread. In contrast, the impact of concentration of the oat-β-glucan preparation in the fortified doughs and bread was much less pronounced. These findings could be explained by the ability of the low molecular weight barley β-glucans to develop a gel network structure at higher concentrations, whereas the preparation of the high molecular weight oat β-glucan exhibits a more viscous-like rheological response. The added β-glucans to doughs were also quantitated in the bread crumbs, and a significant decrease in their molecular weight was noted, most likely due to the β-glucanase activity in the raw materials incorporated in the GF flour mixtures. Consequently, although the EFSA claims are achievable in gluten-free breads enriched with commercial β-glucans concentrates, control of β-glucanase activity in the raw materials may be a critical issue in exerting all the physiological benefits associated with the consumption of these bioactive polysaccharides.

Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water

Hydrocolloids have traditionally been investigated as an alternative to gluten for making good quality products for coeliac patients. This study investigated the interactions between hydroxypropylmethylcellulose (HPMC) (2–4 g/100 g of flour), psyllium (0–4 g/100 g of flour) and water level (90–110 g/100 g of flour) in gluten-free breadmaking. Psyllium incorporation reduced the pasting temperature and compliance values, and increased elastic (G′) and viscous (G″) moduli values. In contrast, HPMC addition had no important effects on pasting properties and compliance values, but also increased G′ and G″ values. Psyllium inclusion reduced bread specific volume and increased bread hardness, while there were hardly differences in the bread specific volume and hardness between the percentages of HPMC studied. In addition, when the dough hydration level was increased, there was a decrease in the influence of hydrocolloids on dough rheology and specific volume and hardness of breads.

Influence of the Addition of Extruded Flours on Rice Bread Quality

AbstractThe extrusion may improve coeliac bread quality by modifying the functional properties of flour. This study investigates the influence of the substitution of 10% of rice flour by extruded rice flours (three intensities of treatment and two particle sizes) on the characteristics of gluten‐free bread (specific volume and texture) at constant consistency. The microstructure and rheology of the doughs obtained and their behavior during fermentation have also been analyzed. The extruded flours increase dough consistency, and the effect is more noticeable with increasing intensities of treatment. The use of extruded flours requires the addition of a larger volume of water to obtain a constant consistency. The addition of extruded flour decreases dough development, producing a lower specific volume and greater bread hardness. This effect is minimized by increasing the particle size. The staling of bread from 24 to 72 h is less noticeable with a larger particle size.Practical ApplicationsThis study evidences that the use of extruded flours in rice bread making allows increasing dough hydration and therefore the bread yield while decreasing bread staling. However, the correct selection of extrusion treatment and flour particle size is essential to achieve appropriate results, being preferable the use of coarse flours with more intense extrusion treatment.

Effect of water content and flour particle size on gluten-free bread quality and digestibility

The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was fractionated in fine and coarse parts and mixed with different amounts of water (70%, 90% and 110% hydration levels) and the rest of ingredients used for making gluten free bread. A larger bread specific volume was obtained when coarser fraction and great dough hydration (90–110%) were combined. The crumb texture improved when increasing dough hydration, although that effect was more pronounced when breads were obtained from a fine fraction. The estimated glycaemic index was higher in breads with higher hydration (90–110%). Slowly digestible starch (SDS) and resistant starch (RS) increased in the coarse flour breads. The coarse fraction complemented with a great dough hydration (90–110%) was the most suitable combination for developing rice bread when considering the bread volume and crumb texture. However, the lowest dough hydration limited starch gelatinization and hindered the in vitro starch digestibility.

Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs

Demand for health-oriented bakery products with low sugar, low fat and high fibre contents is increasing. Incorporating dietary fibre in biscuit dough tends to require some increase in its hydration level depending on fibre types and contents. This correction is usually managed empirically by skilled operators or bakers. In order to improve the understanding of the impact of dietary fibre on dough processing and properties, two complementary approaches are proposed. The first is a sensory description that helps formalize the hydration correction of biscuit dough enriched in fibre. The second focuses on the prediction of biscuit dough hydration, based on the evaluation of fibre and sugar water holding capacity (WHC) with the Farinograph. A polynomial model was used to describe the Farinograph water absorption versus the powder content. The WHC was computed from data obtained with the Farinograph, and it was used in biscuit dough in order to try to predict biscuit dough hydration. This model was compared to the actual added water, evaluated by the sensory methodology. A simple relationship was found between the actual and predicted amount of water. These two approaches are tools that help the formulation of biscuits with high dietary fibre content.

Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

The significance of the incorporation of associated viscous dietary fibres (hydroxypropylmethylcellulose semi-firm – SFE – and weak – NE – gel like forming, and barley β-glucan, BBG) at different amounts (1.6–7.5%, flour basis) into gluten-free rice-based dough formulations, on the rheological profile of hydrated (70–110%, flour basis) fibre–flour composite blends has been investigated. A dual fundamental (dynamic oscillatory and creep-recovery tests) and empirical (consistency, and viscometric profile) rheological approach was adopted to assess the viscoelasticity of fibre-enriched rice-based dough matrices. Retrieved functional variables were analyzed for dependence on dough hydration and on viscous dietary fibres, and for correlations within parameters from both small and large deformation tests. The water competition of fibre macromolecules expliciting different water binding and gelling abilities resulted in additive, synergistic and/or antagonistic effects on major rheological features. Higher consistent doughs corresponded to those with larger dynamic moduli with poorer frequency dependence, lower elastic deformation at a constant stress, and higher viscosity at steady state. In addition, doughs exhibiting higher viscous component (oscillatory dynamic test) showed concomitantly lower viscosity profiles during cooking (mimetic viscometric test).

Alveoconsistograph evaluation of rheological properties of rye doughs

The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.

Effect of temperature and consistency on wheat dough performance

SummaryThe effects of the dough consistency (DC; 300–700 BU), temperature of mixing (16–32 °C) and temperature along fermentation (15–35 °C) on the wheat bread dough performance during mixing, proofing, cooking and cooling have been studied through a central composite experimental design. Farinograph responses revealed the significant role of DC (α < 0.001) and mixing temperature (MT) (α < 0.001) on wheat bread dough elasticity. Fermentation responses obtained from the rheofermentometer showed that the DC induces a significant positive linear effect on dough development, whereas gas development was mainly governed by the fermentation temperature. The wheat bread dough behaviour subjected to a dual mechanical shear stress and temperature constraint showed that DC had a significant linear and positive effect on the starch gelatinisation and gelling process. Therefore, breadmaking is highly governed for DC, namely dough hydration, which has a direct consequence on the mixing, fermenting, cooking and cooling performance of the wheat bread dough.

Effect of Moisture Transfer on Dynamic Viscoelastic Parameters of Wheat Flour/Water Systems

When wheat flour/water (100:69) mixtures were tested in a parallel plate configuration in the Rheometrics mechanical spectrometer at e<0.1 without protecting sample edges from dehydration and 30 min after sample preparation, an interesting rheological disequilibration occurred at approximately 1–5 Hz in the frequency spectrum with a maximum at about 4–5 Hz. It manifested itself as a pronounced dip in the G′ and G″ values, the magnitude of which increased with increasing starch/protein ratio in the flour. The dip decreased materially when the dough hydration time was increased. It was eliminated by addition of shortening, but not by addition of other common dough ingredients. It was also eliminated by increasing the strain amplitude or by addition of urea. The dip was not exhibited by wheat gluten and was reintroduced by adding back a critical level of starch. The dip was eliminated in flour/water mixtures by coating sample edges with silicone oil. It is postulated that the dip reflects the shear breakdown of the moisture‐deprived starch granules system, although the possibility that it is related to gluten rheology, as affected by starch, cannot be discarded.