Physical Properties Of Dough Research Articles

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit, Part-1: Effects on dough rheology and physical properties of biscuits

In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles. Bioactive compounds recovered from DDSP and the remaining fiber-rich residue were incorporated as functional ingredient in the biscuit dough to enhance the functionality and the quality characteristics of the dough and biscuit. The polyphenolic extract and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich extraction residue were incorporated in formulations followed by investigating the effect on rheological, physical and microstructural properties of dough and biscuit. Loss and storage moduli, G’’ and G’, respectively, of dough increased with decreasing particle size and increasing substitution level while tan δ decreased with increasing substitution level of fiber-rich extraction residue. The smallest particles at 7.5 % substitution level resulted in the lowest creep strain value in dough. Hardness of the dough and biscuit increased with decreasing particle size and increasing substitution level of the residue. The 7.5 % substitution level of the smallest particle size resulted in the darkest dough and biscuit. Spread ratio and diameter of the biscuit decreased with increasing substitution level of the residue. The smallest diameter of 50.61 mm and spread ratio of 8.36 was observed in the biscuits substituted with the largest particle size with 7.5 % substitution level. Microstructural images of dough and biscuit revealed that the continuity of the gluten network was disrupted by the incorporation of the fiber-rich extraction residue. This study provided valuable insights into extracting bioactive components from date by-products using green ultrasonication technique and utilizing such compounds to improve functional attributes of bakery products, as a sustainable approach for valorizing date by-products.

From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns

Although wheat bran has health benefits, its coarse texture can adversely affect the sensory and textural attributes of relevant foods, limiting its utilization. This study investigated the impact of bran treated with a morphological modification technique on the physical properties of dough and quality attributes of steamed buns for the first time. Conventionally pulverized bran (CPB) with a comparable particle size was used as a control, along with washed bran, enzyme-treated bran and bran substitutes. Morphologically modified bran (MMB) was significantly rounder and had smoother edges compared with CPB. At the 15% or 30% bran-addition level, MMB showed less protein network strength decline than CPB during dough mixing and heating, as indicated by a lower Mixolab C1-C2. Moreover, wheat flour containing 15% MMB had higher fractal dimension and lower lacunarity, forming a more complex and regular gluten network than CPB, and producing steamed buns with larger specific volume and lower hardness/chewiness. Furthermore, MMB exhibited significantly higher levels of water-extractable polysaccharides and ferulic acid. The results confirmed the effectiveness of morphological modification of bran in enhancing the quality of both bran-added dough and wheat-based products. These findings could facilitate innovative bran product production and healthy grain-based food diversification.

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

AbstractBackground and ObjectivesIntermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal‐based products.FindingsThe RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG‐containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour.ConclusionsThe outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health‐conscious consumers.Significance and NoveltyThe dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG‐containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.

Overview of test methods used to classify wheat flour and bread samples – REVIEW

In Hungary, common wheat (Triticum aestivum ssp. vulgare) is of good quality and world famous. In addition, it plays an important role in the human diet. The classification of flours ground from wheat is quite decisive and there are several methods for its examination. The most important flour testing requirements include moisture content, protein content gluten properties and the most important bakery value number. The measured characteristics give us the opportunity to conclude about the properties of the dough, and then bakery products. Several dynamic and static methods have been developed to study the physical properties of dough. The evaluation of products can be carried out in several respects with the help of a baking test. The multitude of methods currently used to qualify flour, dough and finished products also proves that the overview of the methods is quite topical.

Effect of Soy Wax/Rice Bran Oil Oleogel Replacement on the Properties of Whole Wheat Cookie Dough and Cookies.

This study investigated the replacement of butter with soy wax (SW)/rice bran oil (RBO) oleogel in varied proportions in cookie dough and the resulting cookies. The study mainly evaluates the physical, textural, and chemical properties of the butter cookie dough and cookies by replacing butter with SW/RBO oleogel. The dough was assessed using moisture analysis, microscopy, FTIR Spectroscopy (Fourier Transform Infrared) and impedance spectroscopies, and texture analysis. Micrographs of the dough showed that D-50 (50% butter + 50% oleogel) had an optimal distribution of water and protein. D-0 (control sample containing 100% butter) showed the lowest impedance values. Moisture content ranged between 23% and 25%. FTIR spectroscopy suggested that D-50 exhibited a consistent distribution of water and protein, which CLSM and brightfield microscopy supported. Texture analysis revealed that the dough samples exhibited predominantly fluidic behavior. As the amount of oleogel was raised, the dough became firmer. The prepared cookies showed a brown periphery and light-colored center. Further, a corresponding increase in surface cracks was observed as the oleogel content was increased. Cookies moisture analysis revealed a range between 11 and 15%. Minute changes were observed in the texture and dimensions of the cookies. In summary, it can be concluded that replacing butter with oleogel by up to 50% seems to be feasible without significantly compromising the physicochemical properties of cookie dough and cookies.

Review On Innovative Flours to Increase The Nutritional Value And Organoleptic Acceptabi;ity of Food, Especially Cakes, Slices of Bread and Pizza

Most cakes, breads, and other snacks are made from wheat flour. Using wheat flour as processed food is not suitable for health because wheat flour contains gluten. With the growing awareness of the importance of health, there have recently been many studies on innovative flour substitutes for wheat flour in food processing, which are rich in beneficial bioactive components. This innovative flour is used in particular types of bread and pizza. This study aims to study the effect of innovative flour on the physical, texture, taste, and nutritional properties of bread and pizza dough. In addition, this research can also describe steps to optimize dough formulations with innovative flours to achieve healthier, low-gluten dough. The method used in writing this scientific work results from a Systematic Literature Review (SLR) from published scientific journals, national and international journals. From the literature obtained, it was found that innovative potato-based flour, peel, and grape seed-based innovative flour, innovative flour from avocado seeds, special flour from the leaves and stems of various colored cauliflower varieties, and a mixture of kamut and wheat flour added with glucomannan were innovations in consumption flour-based food.

Developing a nutrient-rich and functional wheat bread by incorporating Moringa oleifera leaf powder and gluten

Global warming and population growth are encouraging consumers and food scientists to seek new products that provide high-quality plant protein and promote sustainable food systems. Adding Moringa oleifera leaf powder (MOLP) to bread is suggested here as a strategy to increase daily consumption of protein, fibers and minerals, using a resilient crop. Gluten was added to overcome the loss of structure due to the addition of MOLP. This resulted in improved physical properties of dough and of bread, and lead to increased protein levels and quality determined as PDCAAS, supporting “a good source of protein” claim. The bread is also “high in fiber”, with inulin as a major component, identified here for the first time in moringa leaves. Improved water holding capacity and changes in the bread firmness are reported. Sensory evaluations demonstrated the palatability of the enriched bread, with a unique fruity aroma produced by compounds that were identified using gas chromatography mass-spectrometry.

Identification of proteins that contribute to flour strength among elite breeding lines in a breeding program

Gluten, which is a protein aggregate specific to wheat, is crucial in determining the physical properties of wheat flour dough. The gluten is primarily composed of glutenin and gliadin, which are multigenic and comprise diverse proteoforms. Consequently, it is difficult to analyze the quality of gluten by genetic analysis alone. Here, comprehensive protein analysis of wheat cultivars/strains was performed using two-dimensional fluorescence difference gel electrophoresis (2D-DIGE) that allows proteoforms to be resolved by spot position. AlveoConsistograph deformation energy (Fb value) was used as a metric for the strength of the dough. Major proteins resolved by 2D-DIGE were identified by LC/MS/MS. We verified that the Glu-B1al allele significantly influences the physical properties of the dough. Next, excluding the influence of the Glu-B1al allele, we identified proteins that contribute to the physical properties of the dough.Two γ-gliadins and five low molecular weight glutenins were identified. A positive correlation was observed between the spot volume ratio of γ-gliadin and its corresponding Fb value. Thus, γ-gliadin exists as multiple proteoforms, one of which may contribute to the physical properties of dough. Combining the proteins identified in this study will help breeders develop high quality flour.

Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread

The utilization of agricultural residues (ARs) has been involved in the bakery product, particularly due to the functional ingredients of AR. The concept of glycemic index (GI) is indicated to classify carbohydrate-based foods according to their postprandial glucose response. Long term consumption of food with high GI will lead to the risk of chronic disease. The objectives of this study are to investigate the effect of the substitution of AR on the physical properties of dough and physicochemical and sensory properties of breads. Spent soymilk (SS) and rice bran (RB) were used in this study. The results observed that SS and RB contain high fiber ranging from 9.16 to 20.48% (d.b.). The stability and extensibility of rheological properties of dough decreased with the increases of the substitution of AR. The substitution of SS significantly decreased the volume and height of bread but increased hardness and chewiness. The substitution of AR significantly (p<0.05) reduced the value of estimated glycemic index (eGI) from 94.6 to 62.9. Moreover, the breads containing 10%, 20% RB, and 10% SS were similar with the control sample according to the result of sensory evaluation, which can be used to improve the nutritional quality of bread.

Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation

Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4, 5, and 6% relative to the flour weight. The influence of pomace addition on the physical properties of the wheat dough was analyzed, and the physicochemical properties and consumer acceptance of the chokeberry-pomace-enriched bread were determined. Based on the obtained research results, it was shown that the addition of pomace increased the water absorption of the flour but caused a decrease in stability and weakening of the dough, resulting in increased softening. Consequently, the volume of the bread decreased, and the crumb hardness increased. Furthermore, the addition of pomace significantly reduced the brightness and yellowness of the bread crumbs, while making them more red. Importantly, compared to the control bread, the pomace-enriched bread was characterized by higher contents of minerals, dietary fiber, phenolic compounds, and higher antioxidant activity. Sensory evaluation showed that the addition of freeze-dried chokeberry pomace to wheat bread should not exceed 3% in relation to the weight of the flour used. Additionally, a 3% addition of chokeberry pomace increased the dietary fiber content by 80.9%, ash content by 2.6%, fat content by 26.5%, and total phenolics content by 272%. It decreased the protein content by 1.2%, and reduced the carbohydrate content by 4% compared to the control sample.

Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. The special cubic model significantly described all the responses determined in the dough and flour mixes, and most of those determined in the focaccia. The pea protein concentrate influenced the pasting properties of the flour mixes resulting in a decrease of viscosity. The midpoint of the experimental domain (focaccia containing 5 g/100 g of pea protein concentrate and 20 g/100 g of rice flour and corn flour each) was optimal, being not affected by the discolorations typical of pea (a* = 11.97, b* = 31.86, corresponding to an orange hue), having crumb hardness and chewiness of 9.11 N and 4.83 N, respectively, and moderate legume odor and flavor (5.6 and 5.3 c.u. in a 0–9 scale, respectively). The selected formulation could be labelled as “source of protein” (energy value provided by proteins >12%), “source of fiber” (fiber >3 g/100 g), and “low-fat” (fat <3 g/100 g).

Effect of Mixing Time on Properties of Whole Wheat Flour-Based Cookie Doughs and Cookies.

This study investigated if whole wheat flour-based cookie dough's physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and impedance analysis. The distributed components were better organized in dough mixed for 3 min when compared with the other times. The segmentation analysis of the dough micrographs suggested that higher mixing time resulted in the formation of water agglomeration. The infrared spectrum of the samples was analyzed based on the water populations, amide I region, and starch crystallinity. The analysis of the amide I region (1700-1600 cm-1) suggested that β-turns and β-sheets were the dominating protein secondary structures in the dough matrix. Conversely, most samples' secondary structures (α-helices and random coil) were negligible or absent. MT3 dough exhibited the lowest impedance in the impedance tests. Test baking of the cookies from doughs mixed at different times was performed. There was no discernible change in appearance due to the change in the mixing time. Surface cracking was noticeable on all cookies, a trait often associated with cookies made with wheat flour that contributed to the impression of an uneven surface. There was not much variation in cookie size attributes. Cookies ranged in moisture content from 11 to 13.5%. MT5 (mixing time of 5 min) cookies demonstrated the strongest hydrogen bonding. Overall, it was observed that the cookies hardened as mixing time rose. The texture attributes of the MT5 cookies were more reproducible than the other cookie samples. In summary, it can be concluded that the whole wheat flour cookies prepared with a creaming time and mixing time of 5 min each resulted in good quality cookies. Therefore, this study evaluated the effect of mixing time on the physical and structural properties of the dough and, eventually, its impact on the baked product.

Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality

Dandelion flowers (DF) are a rich source of many phytochemicals which can reduce oxidative stress in the human body. The aim of this study was to assess the influence of dried and powdered DF addition into wheat flour (WF) on dough and bread properties. WF was replaced with DF at levels 0, 1, 2, 3, 4, 5 and 6%. Physical properties of dough and quality of control and supplemented bread were studied. The addition of DF increased water absorption of flour, development time and dough stability during mixing. However, these changes had no positive effect on bread quality. With an increase in the proportion of DF in the bread recipe, the volume of loaves and lightness of crumb decreased while its hardness and yellowness increased. As a result of these changes, the overall sensory acceptability of DF-enriched bread decreased. On the other hand, supplementation of WF with DF increased minerals, fiber and fat content in bread. Most importantly, DF enhanced the antioxidant capacity of bread and increased content of phenolics. Total phenolic content ranged from 1.00 mg GAE/g dry mass (DM) for control bread to 3.45 mg GAE/g DM when wheat flour was replaced with 6% of DF. To summarize, we showed that DF can be a valuable ingredient for bread fortification. However, the amount of WF replaced with DF should not exceed 2–3% while taking into account the sensory results.

THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS

The article is devoted to the study of the wheat samples of the 3rd classwith the same quality indicators according to DSTU 3768, but had different baking properties. In particular, the “strength” of flour (W) significantly differed. The quantitative and qualitative state of the gluten-protein complex is significant factor for obtaining grain and flour of high baking quality. But only the quality indicators of red winter wheat according to DSTU 3768 - protein content, amount and quality of gluten cannot objectively characterize the baking quality of a specific batch of grain. For the main indications of the Ukrainian standard for wheat, all batches of wheat are practically identical. Foreign buyers do not use our Ukrainian standards, they give precedence to international methods and one of the most integral of them is the “strength” (W). The method demonstrates the main characteristics of the physical properties of wheat dough, which maybe especially important during bread making: elasticity (P), extensibility (L) and alveogram configuration coefficient (P/L). It has been established that the reason is the difference in the genetically determined alleles of the storage proteins of the studied samples. In the last years "filler" and "weak" varieties of wheat of domestic and foreign selection have appeared in Ukraine. In the conditions of replacing traditionally grown varieties of "strong" wheat in Ukraine with new high-yielding varieties of domestic and foreign breeding, it is not enough to determine the parameters recorded in DSTU 3768 to determine the baking quality, it is necessary to introduce new, more objective research methods. It is concluded that for an objective assessment of the baking properties of wheat, international standards ISO 27971, ISO 21415, ISO 5529 should be used.

Universal strategy for sugar replacement in foods?

In this paper we present a sugar replacements strategy, derived from physical theory, which we think is applicable for a wide range of food categories. The strategy is based on the hypothesis that reformulated foods must mimic the values of two physical characteristic numbers, related to the plasticizing and hygroscopic properties of sugar, to reproduce the texture of a sugar-rich product. We will show the validity of the strategy for reformulated biscuits, using experimental determination of physical properties of dough and baked biscuits, as well as sensorial evaluation by a trained panel. Our investigations shown that the majority of these physical and sensorial attributes correlate with the two physical characteristic numbers. Furthermore, multiple reformulations can be defined which are close to the reference product (in terms of the two physical characteristic numbers), which are indeed scored similar by the trained sensory panel. Hence, our strategy also leaves room for further optimization of the reformulated food towards dietary fiber content, laxative properties or sweetness. • Sugar replacement strategy is validated for biscuits. • Biscuit texture is controlled by plasticizing properties and hygroscopicity. • Multiple Reformulated biscuits with similar texture as reference are obtained. • Reformulated biscuits are scored similar as reference by sensorial panel. • Sugar replacement strategy is claimed to be universal for broad class of foods.

Influence of prescription components on the physical and chemical properties of wheat dough

The purpose of this work is to determine the quality of wheat dough with the addition of rice flour-a by-product in the production of cereals. The study revealed a pattern of changes in the physical and chemical properties of wheat dough with the addition of rice flour. Based on the results of the study, it can be concluded that the use of the EKA-1000 improver increases the amount of rice flour introduced (15 % to the total weight of wheat flour) in the recipe, which reduces the cost of the finished product and increases the nutritional value of 1st grade wheat flour, which improves test quality.

Effect of soy protein isolate on physical properties of quinoa dough and gluten-free bread quality characteristics.

Quinoa is a good gluten-free resource for food processing, especially bread making, and can improve and prevent the development of complications associated with celiac disease (CD). However, lack of gluten affects quinoa bread quality. Previous research showed that soy protein isolate (SPI) could improve gluten-free bread quality to some extent. Therefore, this study investigated the effects of SPI on the physical properties of quinoa dough and gluten-free bread quality characteristics. Results showed that, with appropriate SPI substitution, the farinograph properties of quinoa flour significantly improved (P < 0.05). The sample with 8% SPI substitution showed a better development time (DT, 3.30 ± 0.20 min), stability time (ST, 8.80 ± 0.10min) and softening degree (SD, 8.80 ± 0.10 FU), which were close to those of wheat flour, although more water absorption (WA, 76.40 ± 2.10%) was needed than for wheat flour (66.30 ± 3.10%). The extensograph properties of quinoa flour also significantly improved after 8% SPI substitution (P < 0.05). Furthermore, SPI substitution increased G' moduli of quinoa dough and decreased tan δ to some extent, providing better rheological properties closer to those of wheat dough. SPI substitution also improved the quality and texture of quinoa bread and reduced the gap with wheat bread. When SPI substitution was 8%, the specific volume, hardness and springiness of quinoa bread were 2.29 ± 0.05 mL g-1 , 1496.47 ± 85.21 g and 0.71 ± 0.03%, respectively. These results suggested that SPI substitution would be an effective way to develop higher-quality gluten-free bread. © 2022 Society of Chemical Industry.

Influence of technological factors on the physical and chemical properties of rye dough and the parameters of its fermentation

Preparing rye dough, special attention should be paid to assessing its rheological behavior taking into account the semi-finished product titratable acidity. Water dosage determination for mixing the dough should be carried out taking into account its consistency. At the same time, dough effective viscosity should be determined after mixing. This indicator will exactly allow establishing the baking properties of the processed rye flour. The control of the rye dough fermentation process, which allows determining the optimal duration of dough first proofing and final proofing of dough pieces, should be carried out according to the rate of change in the carbon dioxide volume and the relative change in potentiometric characteristics.

Bread Wheat Gluten and Its Health Effects

Glutens are the major constituents of bread wheat grain storage proteins and constituting 85% of the total. They are mainly responsible for the processing quality of wheat dough and were among the first proteins isolated and studied by human beings. Different compositions of wheat storage proteins confer different dough physical properties, which are required by different products. Gluten provides dough with unique extensibility and elasticity, which are essential for various wheat products. Gluten is one of the most commonly used proteins in food industry. Its characteristic properties make it an essential ingredient in the preparation of high quality dough, hence it is popular in the baking industry. Some wheat gliadin proteins are strong allergens that can cause various symptoms of food allergies and baker asthma. The most immune reactive ω-5 gliadin fractions are the main allergens in wheat dependent exercise induced anaphylaxis. Apart from their role in dough quality, gluten proteins can affect the health of genetically susceptible individuals. Many gluten proteins contain T-cell stimulatory epitopes that can cause celiac disease. The consumption of gluten proteins can trigger an immune response that damages the small intestine. Therefore, patients with celiac disease (CD) are restricted to a lifelong gluten-free diet