Dough Network Research Articles

Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage

This study explored the effects of steam explosion-modified rice bran dietary fiber (S-RBDF) on red date-flavored naan quality and flavor characteristics. The results revealed that the rheological properties of the dough were improved with the incremental addition of S-RBDF (0–5%). The microstructure revealed that adding an appropriate amount of S-RBDF (1–5%) enabled more starch granules to be embedded in the dough network. Notably, the addition of 5% S-RBDF resulted in naan with an optimum specific volume and texture, which consumers preferred. Additionally, gas chromatography–mass spectrometry analysis showed that adding S-RBDF to naan contributed to the retention and sustained release of pleasant volatile compounds (e.g. red date flavor, etc.), while inhibiting the development of unpleasant volatile compounds by delaying the oxidation and decomposition of lipids and preserving the antioxidant phenolic compounds, thus contributing to flavor maintenance of naan during storage. Overall, these results provided a foundation for developing high-quality flavored naan.

Enhancing the Protein, Mineral Content, and Bioactivity of Wheat Bread through the Utilisation of Microalgal Biomass: A Comparative Study of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii

At present, the incorporation of microalgae into bread and related cereal products has attracted attention due to their potential for enhancing nutritional profiles and their impact on health. In this study, 4% of Chlorella vulgaris, Phaeodactylum tricornutum, and Tetraselmis chuii were added into wheat flour to produce bread and assesses their impact on the dough rheology behaviour, quality performance, nutritive value, and bioactive profile of bread. The results showed that T. chuii strengthened the dough network, whereas P. tricornutum exerted minimal influence. Notably, the incorporation of C. vulgaris induced a pronounced weakening of the protein network within the dough matrix, leading to disruptions in dough structure and subsequent alterations in starch gelatinisation and retrogradation. These changes lead to a reduction in the bread volume (22.7%) and a corresponding increase in its firmness when C. vulgaris was added. In contrast, T. chuii and P. tricornutum had no significant effect on bread volume. All microalgae species caused the dark green colour of the bread and enhanced the bread nutritional composition, namely in terms of protein content (14.7% increase in C. vulgaris bread) and mineral profile. The breads containing T. chuii exhibited a noticeable increase in both total phenolic content (from 7.22 in the control to 38.52 (µg GAE/g)) and antioxidant capacity (from 117.29 to 591.96 (µg TEAC/g) measured by FRAP).

Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough

This study evaluated the influence of chestnut powder, produced using ball mill superfine grinding (BMSG), jet superfine grinding (JSG), and ordinary grinding (OG), on wheat flour properties. Blending wheat flour with chestnut powder resulted in a darker flour blend (3 % decline of L*), with decreased the tap density and increased water holding capacity. Adding appropriate proportion of superfine chestnut powder can bolster the mixed flour's thermal stability (15 % BMSG/JSG) and freeze–thaw stability (10 % BMSG/JSG), while significantly enhancing the anti-aging properties of flour products. The proposition of 5 % superfine BMSG/JSG did not significantly affect the tensile resistance of the dough, and even improve the dough's tensile strength. In addition, the hardness, adhesiveness, springiness and pH of fermentation increased due to the addition of chestnut powder, as supported by the dough texture analyses and fermentation characteristics findings. However, the excessive addition of chestnut powder affected the dough network's structural integrity to some extent. Further study can focus on the influencing mechanism of chestnut powder on gluten formation and related nutritional properties. Overall, this research underscores the potential of utilizing chestnut powder to enhance the nutritional and functional qualities of wheat-based products.

Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant

In this study, freeze-dried highland barley sourdough powder containing inulin (SPN) was prepared, and its stability during storage, as well as the effects of SPN on dough network structure and bread quality, were investigated. Results showed that SPN retained a higher number of viable lactic acid bacteria and acid-producing ability in comparison to sourdough powder without inulin when stored at 4 °C for 60 d. The use of SPN was advantageous in the formation of gluten network structure in the dough. Bread prepared with SPN (B2) exhibited a larger specific volume and a softer texture than the highland barley-wheat (1:8, w/w) bread prepared without sourdough (B0) (P < 0.05) and the one prepared with fresh highland barley sourdough (B1) (P > 0.05). Sourdough usage decreased in vitro starch digestibility, yet increased protein digestibility and antioxidant activity, with no significant differences between B1 and B2. Ultimately, B2 showed the highest overall acceptability. The positive effects of SPN may provide insights into future innovations in this area.

Inherent molecular characteristics and effect of garlic polysaccharides on dough micro- and mesoscopic properties.

Directional control of the process of doughs with nutrition fortification is challenging. Thus, this study aimed to develop non-starch polysaccharides that can modify the quality of flour products. Polysaccharides were extracted from three different garlic cultivars, evaluated for physicochemical properties and used to enrich doughs for microstructure and mesoscopic characteristics analysis. We assessed the moisture distribution, texture characteristics, thermodynamic properties, dynamic viscoelastic properties, protein structure, microstructure and molecular interaction of the doughs and demonstrated a relatively high molecular weight, lower steric hindrance of molecular chains and higher cross-linking ability with the dough network in the supernatant polysaccharide from Yunnan single-clove-garlic (SGSOS) fraction. These features of SGSOS fraction improved the rheological, thermodynamic, texture characteristics, and water distribution of doughs. These findings provide information on the use of garlic polysaccharides during the processing and manufacturing of foods to enhance their processing adaptability and qualities.

Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread

The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry.

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. Compared with the fermentation control (FC) noodles, the microstructure, cooking and texture characteristics of noodles (≤24.00 W/L) were significantly (p < 0.05) improved after ultrasonic treating. As the increasing of ultrasonic power, compared to FC, the creep strain, recovery strain, semi-bound water, and free sulfhydryl (SH) contents of surimi-wheat dough decreased at first and then increased significantly (p < 0.05). The α-helix and β-turn content of dough increased at first and then decreased after ultrasonic treatment, while the β-sheet was reversed. The surimi-wheat dough network structure was improved by ultrasonic treatment, with the densest and continuous pore size in 21.33 W/L, but the dough structure was broken and loose (>21.33 W/L), which consisted of the hardness, elasticity, chewiness, resistant and cooked quality of surimi-wheat noodles. This work elucidated the effect of ultrasonic power on the performance of surimi-wheat dough, and the optimal ultrasound power was obtained, thereby improving the nutritional properties and the quality of surimi-wheat noodles.

Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation

The characteristics of the dough modification are crucial to the quality of the final product. This study aimed to investigate the effects of wheat oligopeptide (WOP) on dough rheology, physicochemical, and protein distribution properties. Rheological results showed that WOP increased the viscoelasticity, extensibility, and strength of the dough. The pasting experiments illustrated that WOP decreased the peak viscosity, breakdown, and setback values. The fermentation results showed that WOP significantly increased the fermentation height and gas-holding rate of the dough. Meanwhile, the water migration ability of the dough was significantly inhibited after WOP incorporation. Furthermore, the electrophoresis results further proved that WOP could effectively enhance the aggregation of small molecule proteins. The microstructure results further demonstrated that the dough exhibited more uniform and continuous characteristics with the WOP incorporation, which was consistent with our hypothesis. In conclusion, WOP has the ability to strengthen the dough network structure, providing a new idea for future modification of dough and its products.

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.

Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

The quality traits of wheat grain ultimately determine the performance of wheat flour and dough, which is crucial to end-products. However, to combine high yield and good grain quality has been a great challenge in wheat breeding. In this study, the different sized A- and B-type starch granules were fractioned to investigate their effects on the physicochemical properties of wheat flour and rheological properties of wheat dough using three substitution levels (5, 10, and 15%). Results showed that 5% B-type starch granules addition increased the percentage of SDS-unextractable polymeric protein, optimized the dough network, and increased the bond water content, and thus improved the dough rheological properties. The addition of A-type starch granules or excessive B-type starch granules diluted and destroyed the structure of gluten, and reduced the dough strength. Therefore, a possible strategy for combining wheat quality and yield was proposed, that is, replacing protein content with B-type starch granules at a proper level, which has profound implications for wheat breeders to look at and address trade-offs between the quality and yield of wheat in future.

Effects of sodium alginate and locust bean gum on dough rheology and microstructures, and bread quality

AbstractBackground and ObjectivesStrengthening effects of sodium alginate (AG, anionic gum) and locust bean gum (LBG, neutral gum) on dough's network structures were investigated.FindingsAmong all samples, dough containing 0.6% AG showed the longest development and stability time, which was longer than that containing 0.6% LBG by 7.8% and 15.5%, respectively. The relative elastic part of maximum creep compliance (36.26%–59.13%), zero‐shear viscosity (3.69–6.35 × 106 Pa s), elasticity index (0.17–0.44 nm−2), and macroscopic viscosity index (0.14–0.39 nm−2 s) significantly increased with adding AG and LBG. Results of extensograph and dynamic rheology suggested that adding NaCl decreased the tensile energy, storage modulus, and loss modulus of dough containing AG, which might be related to the presence of electrostatic interactions between dough and AG. The bread containing 0.6% AG had a higher specific volume (3.30 ml g−1), height/width ratio (0.74), and springiness (0.93) compared with the bread containing 0.6% LBG.ConclusionsThese results showed denser gluten networks were formed in dough containing AG with electrostatic interactions than in dough containing LBG with hydrogen‐bonding interactions, indicating that electrostatic interactions had a more pronounced effect on dough's network structures than hydrogen‐bonding interactions.Significance and NoveltyThis investigation could provide useful information for the potential application of AG in the development of whole wheat bread.

The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality

The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe.

Gluten‐free and prebiotic oat bread: Optimization formulation by transglutaminase improvement dough structure

In this study, gluten-free oat dough network structure was improved by transglutaminase (TGase), which endowed it with a viscoelastic structure. The optimized amounts of fermentation agent, TGase, and skimmed milk powder (MP) were determined by single factor experiment. Effects of fermentation time and baking conditions on oat bread quality were studied by response surface methodology. The 16S rRNA oligonucleotide probe with specific diagnostic region was used to analyze oat bread prebiotic effect through the fluorescent in situ hybridization (FISH) method. Compared with baking powder (BP) and rice leaven (Rl), highly active dry yeast (Hy) fermentation effect was best (p < .05). TGase (12 mg/100 g) and MP (8 g/100 g) were added, respectively (p < .05), which were optimal conditions for improving the dough structure. Oat bread had a positive quality on texture and sensory acceptance. It can promote Bifidobacterium and Lactobacillus/Enterococcus growth, and inhibit Bacteroides growth (p < .05), which provided a potential beneficial solution to gluten allergy people. Novelty impact statement Oat gluten-free bread was rich in β-glucan, which was beneficial for human health. Adding an appropriate amount of TGase (12 mg/100 g) and skimmed MP (8 g/100 g) improved the oat dough structure, which making bread had a good effect on texture, specific volume, and sensory acceptance. Oat gluten-free bread had a prebiotic effect on intestinal microorganisms, which promoted the growth of Bifidobacterium and Lactobacillus/Enterococcus and inhibited Bacteroides growth.

THE EFFECTS OF SALT ON BREAD: TECHNOLOGICAL CONSIDERATIONS FOR REDUCED SALT LEVELS

Salt is a dietary mineral composed primarily of sodium chloride. These two components of salt are an essential nutrient for humans with important functions in regulating the extracellular fluid volume and the active transport of molecules across cell membranes. However, having too much salt in the diet increases the risk of health problems. High sodium intake is positively correlated with the level of blood pressure. Therefore, it is necessary to consume food with reduced salt content. Salt has been used as a food preservative that kills or limits of foodborne pathogens and spoilage organism by decreasing water activity. Salt also has functions in foods by adding flavour and masking bitter tastes, controlling the growth of yeast and strengthening the dough network and gas retention of the dough. Reducing salt content in processed food especially for bread-based products is one of the greatest ongoing challenges facing food manufactures. It also has been difficult to reduce or remove salt or sodium chloride from bread since salt is one of the four essential ingredients in bread. Reducing salt level from 1.2% does not significantly affect dough rheological properties and bread-making quality. However, the omission of salt entirely leads to a significant reduction in the dough, bread quality and its palatability.

Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients

The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinized flour fraction plays an important role in the thermal properties’ definition, while the water amount influences the development of the dough network and, consequently, the starch gelatinization phenomena. Furthermore, the amount of yeast and salt influences the dough network force and, consequently, the thermal properties. The TGA technique was applied in order to evidence the mass loss as a function of the increasing temperature, considering that this behavior depends on the dough network force and extension. In such a way, it was possible to find some information on the relationship between the dough characteristics and the thermogravimetric analysis outputs. The study is devoted to acquiring deeper knowledge about the thermophysical characteristics of doughs in the breadmaking industrial processes, where the controllability and the energy performances need to be improved. A deeper knowledge of the dough properties, in terms of measurable parameters, could help to decrease the amounts of off-specification products, resulting in a much more energy-efficient and sustainable processing.

Effect of the Relative Amount of Ingredients on the Thermal Properties of Semolina Doughs

The thermal properties of doughs with a different relative amount of ingredients were investigated using Thermogravimetric Analysis (TGA). The doughs were prepared to mix water, semolina, yeast, and salt in different proportions. The gelatinized flour fraction plays an important role in the thermal properties’ definition, while the water amount influences the development of the dough network and consequently the starch gelatinization phenomena. The amount of yeast and salt influences the dough network force and consequently, the thermal properties. In such a way, it was possible to find some information on the relationship between the dough characteristics and the thermogravimetric analysis outputs. The study is devoted to acquiring deeper knowledge about the thermophysical characteristics of doughs in the breadmaking industrial processes, and about their changes during the different process steps, when the relative amount of ingredients changes. This could help to improve the controllability of the breadmaking plants and their energetic performances, and in particular the efficiency of “pani carasau” manufacturing, a typical toasted and high-quality Sardinian bread. Currently, in industrial productions, large amounts of it are lost because off-specification and it is not possible to prevent this, since the bread characteristics can be verified after baking, which is high energy consuming. Consequently, a deeper knowledge of the dough properties could help to decrease the amounts of off-specification products, resulting in a much more energy efficient and sustainable process.

Production of biscuits by substitution with different ratios of yellow pea flour

Abstract To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as YPF addition ratio increased, while colors (a* and b*) and hardness apparently increased. In addition, milling methods had a great influence on the texture and sensory evaluation of four biscuits. The dimensions and color parameters of biscuits from fine flours were larger than that from coarse flours, whereas hardness from fine flours was relatively softer, indicating flour with fine particle size could accelerate the extension and expansion of dough network, and improve Maillard reaction during baking. The highest sensory score for short and tough biscuits was obtained given at YPF ratio of 30% without compromising the qualities of biscuits.

High amylose wheat starch increases the resistance to deformation of wheat flour dough

High amylose wheat (HAW) starch has been the focus of a number of nutritional studies, but there is limited information around its effect on the mechanical properties of wheat flour dough. This study investigated the size, shape and packing volume of HAW starch and their effect on the microstructure and rheology of dough. Four flour blends were formulated by adding vital wheat gluten and either HAW or commercial wheat starch to HAW flour to achieve a constant 14% protein content, but varied amounts of HAW starch. A large number of small and irregularly shaped HAW starch granules resulted in a high packing volume per gram of starch. Confocal laser scanning microscopy of optimally mixed doughs correlated the degree of starch granule aggregation with the level of HAW starch in the bi-continuous dough network. Small deformation rheology demonstrated that increased quantities of HAW starch in the dough increased the elastic modulus G′ values. Uniaxial extension measurements highlighted a synergy between HAW starch and sources of gluten proteins resulting in increased strain hardening. The impact of HAW starch on dough rheology was attributed to its irregular shape and large number of small granules leading to greater granule-granule interactions.

Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy

Four soluble dietary fiber (SDF) fractions characterized by major components of AXs, relatively narrow molecular weight distribution, different substituted ratio, and structure-sensitive parameter (ρ) were prepared from wheat bran. The fractions were added to wheat dough to determine the interactions between the dough's network and the SDF fractions relative to their physicochemical characteristics. Furthermore, a comprehensive study focusing on the dough texture characteristic, tensile properties, thermodynamic stability, and the microstructure was conducted by performing texture profile analysis (TPA), differential scanning calorimetry (DSC), and confocal laser scanning microscopy (CLSM) experiments. Additionally, an estimation function of the interactions parameters between the dough's network and the SDF fractions related to the factor molecular weight and ρ of the SDFs was established. The results indicated that the SDF fractions exhibiting a medium molecular weight, and a higher substitution degree and di-substituted ratio, were the most suitable fortifier providing benefits to the dough's qualities. Furthermore, the research methodology might support the high potential of SDF fractions as fortifier for flour-based products.

Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties.

Six soluble dietary fiber (SDF) fractions were prepared via stepwise ethanol precipitation from natural and fermented wheat bran. The chemical composition, molecular weight distribution, and glycosidic linkage and substitution pattern of each SDF fraction were elucidated by sugar analysis, periodate oxidation and Smith degradation, molecular determination, and 1H nuclear magnetic resonance (NMR) analysis. The impacts of SDF fractions on the rheological properties and morphologies of doughs were investigated by farinography, rheometry, and scanning electron microscopy (SEM) to clarify the relationship between the microstructural features of SDF fractions and the macroscopic properties of SDF-containing doughs. The interactions between SDF fractions and wheat glutens in doughs were further studied by confocal laser scanning microscopy (CLSM). The experimental results indicated that the SDF fraction with an intermediate molecular weight but a higher substitution degree and a larger disubstitution ratio was most compatible with the dough network and beneficial to dough quality.