Properties Of Dough Research Articles

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.

Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.

Effects of Frozen Storage Time, Thawing Treatments, and Their Interaction on the Rheological Properties of Non-Fermented Wheat Dough.

In this study, the effects of frozen storage time, thawing treatments, and their interaction on the rheological properties of non-fermented dough were evaluated. Texture profile analysis (TPA), rheological measurements, including strain/frequency sweep, and creep-recovery measurement were applied to the dough. Compared with unfrozen fresh dough, the frozen storage time (S) and thawing treatment (T) influenced almost all indicators significantly, and their mutual effects (S × T) mainly affected the hardness and springiness. Frozen time was the main factor resulting in the destruction of non-fermented dough during the thawing treatments. Moreover, refrigerator thawing (4 °C) produced a dough with minimal changes in the rheological properties, regardless of the frozen storage time. Meanwhile, microwave thawing resulted in lower G' and lower zero shear viscosity (η0) values, as well as higher maximum creep compliance (Jmax) and hardness values. Moreover, the difference between the three thawing treatments was exacerbated after 30 days of frozen storage. SEM images also showed that long-term frozen storage combined with microwave thawing seriously destroyed the rheological properties, structural stability, and inner microstructure of the dough.

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.

Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough

This study was conducted to evaluate the alterations of multilevel structure of gluten induced by selenium (Se) and their relationship with the properties of the fermented dough. The results of molecular weight distributions indicated that the degree of gluten aggregation decreased as the Se content in the fermented dough increased. Moreover, the elevated Se content led to a higher percentage of β-sheet in the dough proteins, indicating a more stable structure after depolymerization. Intermolecular interactions indicated that Se disrupted covalent cross-linking between gluten by affecting disulfide (SS) bonds. The levels of glutathione (GSH), free sulfhydryl and SS bond in the dough increased with increasing Se content. This suggested that more GSH was produced by Se induced yeast, which reacted with intermolecular SS in gluten, resulting in reduced gluten cross-linking. Meanwhile, Se affected the viscoelasticity and enhanced the height of the fermented dough. Improved quality of the steamed bread was found with even pore distributions and reduced hardness. This study has the potential to expand the application of Se in the fermented food industry and offer practical ways to increase Se consumption in Se-deficient areas.

Physicochemical properties of buckwheat flours and their influence on focaccia bread quality

AbstractBackground and ObjectivesThe effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.FindingsThe flours showed differences in protein content; the WBK was high in fiber, while the DBK was composed mainly of starch. The peak time in the mixograph increased, and the height at peak time decreased as the buckwheat substitution rate increased. Gluten dilution partially explains these results. The specific volume of the focaccia decreased with 50% and 75% substitution rates of WBF, possibly attributable to fiber particles limiting the expansion of gas cells in the bread. The number of such cells, measured by the C‐cell, increased and cell diameters decreased as the buckwheat substitution levels increased. These trends were also evident in the decrease in bread density.ConclusionsFocaccia, with 25% WBK and 25% and 50% DBK, had acceptable quality attributes comparable to those of the control.Significance and NoveltyThis research furthers understanding of the functional behavior of buckwheat flour in baked products.

Structure Strengthening Phenomena of Gluten Matrices under Different Stress Types.

To predict the achievable product volume with respect to the gas retention capacity of the gluten matrix in wheat flour doughs, strain hardening evaluation is crucial. But assessing these structure hardening phenomena in wheat flour dough systems is still a challenging task. In this work, a simple shear method applied to kneaded dough samples was tested and compared to biaxial extension tests performed with a lubricated squeezing flow method. The comparability of shear-induced structure hardening with biaxial extension tests was shown. Structure hardening and breakdown after overload were visualized using shear flow and a comparison of the obtained shear flow over Hencky strain curve peaks. To predict the behavior of the analyzed flours according to their composition, a correlation analysis of the flour and dough properties was performed. The influence of the HMW glutenin subunits on the sensitivity of the dough matrix according to the applied shear speed (0.1 and 1.0 mm/s) could be shown with a correlation coefficient of 0.94. The LMW glutenin subunits, on the other hand, showed a high correlation coefficient of 0.89 with the achievable network connectivity parameter z [-] gained from frequency sweep testing.

Impact of Pretreatment of Garden Cress Seed on Rheological Properties for Bread Dough

The rheological properties of bread dough made with various ratios of garden cress seed (GCS) and refined wheat flour were investigated. The Brabender Farinograph E, Extensograph E and Amylograph E were used to determine rheological properties such as water absorption, development time, extensibility, proving time, tolerance index, and gelatinization. Refined wheat flour proportion was kept constant, whereas that of GCS had prior treatment of germinated (G), grounded/untreated (U), and roasted (R) by 2%, 4%, and 6%, respectively. The values for water absorption (500 B.U.) ranged from 66.4% to 71.6%, whereas the values for water absorption (14.0%) ranged from 63.3% to 70.7%. The development times for the flour blend formulations ranged from 5.2 to 6.5 min for samples T0, T10G to T18R. The tolerance index improved from sample T0, T10G to T18R with the inclusion of GCS flour, i.e. from 73 to 113 BU. Extensograph values were taken at curves corresponding to proving periods of 30, 60, and 90 minutes. The energy area declined and the extension resistance increased as the proving time increased. All of the sample ratio values were between 1.5 and 5. The dough obtained from mixes of roasted GCS and untreated i.e. powered GCS with refined wheat flour enhanced the amylographic parameters of the amylogram peak maximum, temperature, and gel viscosity. T16R attained the highest point at 59.5ºC, followed by T15U6, T14U4, and T13U2 at 58.4, 57.1, and 55.9 ºC, respectively. The results demonstrated that combining GCS flour improved the rheological properties and quality of the flour dough. This dough can be used to manufacture bread and other bakery goods because to its high nutritional value and beneficial benefits on human health.

Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage

In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel. After substitution for butter, the network structure of EYGs/SA emulsion gel with more water bounded and the polyhydroxy structure of SA molecules endowed dough with more water retention capacity. Meanwhile, the destruction of the microstructure of the replaced dough with EYGs/SA emulsion gel was significantly inhibited compared with the un-substituted dough after freezing. The baking ability results showed a satisfactory baking effect after substitution. Overall, this study provides a new avenue in the field of fat replacement and the application of EYGs/SA emulsion gels.

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆HG and retrogradation ∆HR were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G' and G″ modulus, while their values and the values of the K' and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G' > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.

Insights into zein on rheological, structural, thermal properties of wheat dough under glutathione and azodicarbonamide, salt, or acidic conditions

Zein exhibited viscoelastic properties similar to those of wheat dough under appropriate conditions. To improve the characteristics of zein in wheat dough, wheat doughs with added zein (3%) were prepared under redox, salt, and acidic conditions. The incorporation of glutathione (GSH) into the zein-added dough (MGFZ) resulted in reduced viscoelasticity and increased creep strain, corresponding to a more relaxed water distribution, similar to what has been reported in wheat dough. In contrast, the salt-added dough exhibited the opposite trend, with a recovery rate reaching 70.11%. Azodicarbonamide (ADA) and acidic conditions showed a tendency to increase the viscoelasticity of MGFZ. Size exclusion high-performance liquid chromatography (SE-HPLC) demonstrated that ADA and salt induced protein aggregation. Moreover, ADA and salt induced a 2.37% and 7.47% decrease in weight loss, respectively, as detected by thermogravimetric analysis (TGA) when compared with MGFZ. The study provided insights into the effects of redox agents, salt, and acidic environments on zein-enriched wheat dough, potentially enhancing the applicability of zein in wheat-based products.

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.

Mealworm (Tenebrio molitor) larvae are nutritious edible insects and exhibit the potential to act as protein substitutes in food products. In this study, we added mealworm powder as a substitute to medium-gluten wheat and whole wheat flours to enhance the quality of baked products. We compared the pasting, farinograph and extensograph properties of medium-gluten wheat and whole wheat flours replaced with different concentrations of mealworm powder to explore the interactions between flour and mealworm powder. Mealworm powder changed the pasting characteristics of medium-gluten wheat and whole wheat flours. After adding 20% mealworm powder, the pasting temperature of the medium-gluten wheat flour remained unchanged (approximately 89.9 °C), while the pasting temperature of whole wheat flour increased from 88.83 to 90.27 °C. Water absorption of medium-gluten and whole wheat flours exhibited a decreasing trend with increasing mealworm powder concentrations. Mealworm powder substitution resulted in stronger medium-gluten dough but exerted an opposite effect on the farinograph properties of whole wheat dough. Mealworm powder substitution decreased the stretching resistance of medium-gluten dough but increased that of whole wheat dough. With an increase in the concentration of mealworm powder, the specific volume of medium-gluten wheat steamed bread significantly increased from 1.69 mL g-1 (M0) to 3.31 mL g-1 (M10) whereas that of whole wheat steamed bread increased from 1.64 mL g-1 (M0) to 2.34 mL g-1 (M15). The addition of mealworm powder increased the protein, dietary fiber, lipid and sodium contents of steamed bread samples. This study provides a reference for the rheological properties of medium-gluten wheat and whole wheat flours substituted with mealworm powder and supports the addition of insects as a protein source in food products. © 2023 Society of Chemical Industry.

Effect of gluten protein levels on physicochemical and fermentation properties of corn dough

SummaryIn this experiment, the effects of gluten protein levels of 6.83% (low gluten), 10.24 (medium gluten), and 13.65% (high gluten), on the physicochemical and fermentation properties of corn dough, were studied. The water absorption and weakening of corn dough increased significantly with gluten protein addition, but the development time was gradually shortened. The gas retention capacity of the dough was improved by the addition of gluten protein, which delayed the gas leakage time. The G′ and G" modulus decreased, while Tan δ increased with the increase of gluten protein content. After fermentation, corn dough with 13.65% gluten protein content had the least amount of free water. Total sulfhydryl bond content and disulfide bond content were highest in the dough with a gluten protein content of 13.65%, but irregular curling was not observed. Doughs with gluten protein content of 6.83% were less viscoelastic and elastic compared to doughs with gluten protein content of 10.24%. The gluten protein content of over 10.24% greatly improved the rheological properties of corn dough to a greater extent by strengthening the network structure of the dough.

Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties

SummaryRice bread is an essential component of a healthy diet. However, due to the poor processing properties of rice protein and starch, it is difficult to form an effective gel network structure, resulting in poor quality of rice breads. This research investigated the impacts of soy protein isolate (SPI) on the physicochemical properties of rice dough and the quality of rice bread. The results suggested that adding SPI could refine the thermal stability of mixtures and delay the aging of starch compared with pure rice flour, indicating that adding SPI reduced the amylose concentration and inhibited starch interaction in the mixed rice powder system. The rheology and SEM analysis of doughs showed that the appropriate addition of SPI increased the elasticity, and reached the highest fermentation height and gas retention coefficient at 9% SPI content, which increased by 115.38% and 8.39%, respectively. In contrast, excessive SPI led to protein aggregation and weakened the structural strength of the dough. When adding 9% SPI improved the hardness, chewiness and specific volume of rice bread, significantly reduced the brightness and baking loss rate, and refined the performance and quality of rice bread. This study confirms that SPI can be used as an improver for good gluten‐free bread (GFB) through its good functional properties and action on starch and provides some basis for further investigation of the interaction between SPI as an improver and rice starch.

Combination of empirical and fundamental rheology for the characterization of dough from wheat flours with different extraction rate

Empirical rheological techniques conventionally used for evaluating wheat flour dough can be coupled to fundamental rheology, especially when viscoelastic properties of dough, like those with high bran content, cannot be readily investigated using empirical rheology alone. In this study, the correlations between the two types of rheology were evaluated considering flours with different extraction rate, from refined to whole grain ones. From empirical tests it resulted that flours with higher protein and fibre contents required more water to be optimally hydrated, showing also longer dough developing time. Higher tenacity and lower extensibility were also observed. Fundamental rheology assessed the viscoelastic character of the dough with a predominantly solid-like behavior, and a direct correlation between flour extraction rate and dough consistency was found. Dough made from less refined flours was less deformable and showed a more elastic recovery ability. Starch gelatinization temperature and process rate, increased and decreased, respectively, with the extraction rate. The existing correlations between empirical and fundamental rheology were used to estimate the alveograph parameters of blends of type 00 soft wheat flour enriched with 15% and 20% ground soft wheat bran. Overall, the study has shown that the combination of the two rheological approaches is useful to determine the best use of high-fibre flours that could not be determined by the official empirical methods.

Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat dough.

Roasted flaxseed (RF) marc, which is a by-product obtained from RF oil extraction, has high nutritional value. This study evaluated the impact of RF marc flour on rheological, structural, fermentation, water distribution, and migration properties of the wheat dough. Results showed that adding RF into wheat flour (WF) could effectively increase the water absorption in the dough and retard the retrogradation of starch. The fermentation results revealed that adding RF could improve the gas retention coefficient of dough. Compared to the dough prepared with WF, the doughs enriched with RF had higher tanδ values (ratio of loss modulus G″ to storage modulus G'), indicating a more liquid-like property. The mobility of tightly bound and free water in dough was decreased by adding RF, whereas the distribution of free water was increased. On the one hand, adding RF would dilute the gluten content in dough, resulting in a weaker protein network. On the other hand, the dietary fiber and proteins in RF could offset the gluten dilution effect to some extent. Overall, the results suggested that the substitution level of RF in WF should be below 25% to avoid serious dough quality deterioration, and the RF-WF blended flour could be a potential ingredient to produce wheat products with moist taste. These findings could be useful for guiding the future usage of RF marc in wheat-based products.

Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough

This study investigated the impact of debranning degrees (0, 3, 6, 9 and 12% by weight) on the qualities of wheat flour and dough. The physicochemical and pasting properties of wheat flour and thermomechanical, microstructural, extensional and rheological properties of wheat dough with different debranning degrees were assessed. The insoluble dietary fiber, soluble dietary fiber, protein, and ash contents for debranned wheat flour were significantly higher than that of refined flour. The content of protein was the highest when the debranning degree of wheat was 6%. Debranning degree of 6% significantly increased the gluten index for wheat flour and showed better pasting and mixing properties than untreated samples. Debranning treatment increased the L* value and decreased the a* and b* values of the wheat flour. Furthermore, when the debranning degree increased, the protein matrixes were more continuous and compact, and the starch granules were better entrapped in the gluten network. Debranning treatment caused significant increases in the dough's resistance to extension, extensibility, extensibility area, and extensibility rate, and a decrease in the dough's viscoelasticity. The debranning degree of 6% could effectively improve the parameters such as mixing properties, microstructure, and extensional properties of wheat dough.

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.

Effects of oil and heating on the physicochemical and microstructural properties of gluten-starch dough

Oil has crucial applications for improving the quality of some wheat products during dough formation and heat-processing. Herein, the influence of oil modification and thermal-mechanical treatment on dough prepared mainly with wheat starch and gluten was investigated. Oils with different structures addition reduced the hardness but improved the tensile strength of dough and inhibited starch retrogradation. Oil also reduced the disulfide bond, hydrogen bond and hydrophobic interactions whilst changed the rheology of dough. The X-ray diffraction patterns were characterised by new weak peaks at approximately 12.9°, and 19.8°, indicating that thermal–mechanical treatment promoted the formation of V-type complexes. Oil modification impaired dough short-range ordered structure, but prevented part starch granule crystallinity degradation caused by thermal–mechanical treatment. Scanning electron microscopy revealed oil modification and thermal–mechanical treatment synergistically affected starch–gluten agglomeration. Our findings contributed to elucidate the influence of oil modification and thermal–mechanical treatment on dough functionality.

DSC STUDIES OF THE EFFECT OF SODIUM CARBONATE, POLYOLS, AND EMULSIFIERS ON THERMAL PROPERTIES OF GLUTEN-FREE NOODLE DOUGH

Alkaline salt confers unique characteristics to noodles. Polyols and emulsifiers can be used to improve noodle quality and prolong their shelf life. However, there is no information regarding the effect of alkali in combination with polyols and emulsifiers on the properties of noodle dough. This research aimed to study the effects of emulsifiers [lecithin and distilled monoglycerides (DMG)] and polyols (glycerol and sorbitol) with or without sodium carbonate on the thermal properties of gluten-free noodle dough during gelatinisation and retrogradation analysed by DSC. Results showed that the addition of alkali increased the gelatinisation temperature of noodle dough (pH ~10). The effect of incorporating either emulsifiers or polyols on gelatinization temperature was significant in a neutral system compared to an alkaline system. The control presented the lowest onset temperature to melt the retrograded sample, indicating a less crystalline arrangement. Noodle dough in neutral pH had both type I and II ALCs, while alkaline noodle dough presented only type I ALCs. All retrograded samples presented only type I ALC. Polyol significantly decreased ALC formation. In conclusion, alkali had a significant effect on gelatinisation properties and proved effective in preventing the formation of crystals in starch containing DMG after cold storage.

Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye

Introduction: In connection with the acquisition of new data in the field of metabolic aspects of food pharmacology and toxicology, the production volume of functional products is growing every year and is one of the important priority directions for the development of the food industry. To enrich bakery products, bioactivated grain, flour from whole wheat and rye, and bakery mixes using these types of flour have been widely used lately. The preparation of grain bread based on a bakery mix made from wheat and rye bioactivated by the disintegration-wave method leads to products with a sticky, highly kneadable crumb.Purpose: To develop a bakery mix using flour from whole grain bioactivated wheat and rye and a technology for functional bread of improved quality based on it.Materials and Methods: The objects of research were ten samples from baking mixes with different compounding components. In the fermentation test, the fermentation activity was determined on the National rhizograph, the acidity was determined by titration. The quality of bread after 20 hours of storage and its chemical composition were evaluated in accordance with generally accepted methods specified in current standards.Results: The best dough properties and bread quality were observed in the sample made based on the bakery mix without the use of dry wheat gluten, with an increased dosage of ascorbic and citric acids, whey, in which 100 grams contained equal parts of flour from whole grain bioactivated rye and wheat, peeled rye flour, and first-grade wheat flour (each at 23.63%). As a result of evaluating the chemical composition of the developed product, it was found that it is classified as a functional food due to its significant content of magnesium, phosphorus, iron, thiamine, and riboflavin.Conclusion: The choice of a bakery mix composition using flour from whole grain bioactivated rye and wheat has been justified to produce functional bread with a nearly non-kneadable crumb. A preparation technology has been developed, which will intensify the technological cycle of product production by eliminating the dough fermentation stage.