Properties Of Dough Research Articles

Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.

Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes. The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB. © 2023 Society of Chemical Industry.

Effect of fermentation methods on properties of dough and whole wheat bread.

Whole wheat bread is high in nutritional value but poor in technological quality; therefore, research on how to improve its technological quality has attracted extensive attention. The effects of fermentation methods, including straight dough(STD), sourdough (SOD), sponge dough (SPD), and refrigerated SPD (RSD) methods, on the dough and bread quality of whole wheat bread were investigated, focusing on pasting properties, rheological properties, thermal properties, microstructure, basic quality, and starch digestibility. The rapid viscosity analysis and rheological results demonstrated that SOD had the highest pasting temperature and the lowest viscosity, indicating an inhibition of starch pasting and partial protein hydrolysis, whereas the opposite trend presented by SPD and RSD indicated a greater starch hydration and a stronger gluten network. Thermal gravimetric analysis and differential scanning calorimetry results indicated reduced starch thermal degradation and increased starch pasting enthalpy in SOD and RSD. Scanning electron microscopy images revealed that the starch granules of SOD and RSD were tightly wrapped by a gluten network. SOD and RSD breads had the largest specific volume, the softest texture, and the lowest glycemic index. The effects of different fermentation methods on dough and bread structure can provide instructive information for future studies on their applications in whole wheat bread production. © 2023 Society of Chemical Industry.

Starch and Dough-Related Properties of Wheat (Triticum aestivum L.) Exposed to Varying Temperatures and Radiances after Anthesis

With the increase in global warming and solar radiation, the starch quality and dough properties of wheat have also been affected to some negative extent. To prepare for the effects of future climate change, we explored the effects of different temperatures and radiation on the properties of wheat starch and dough. Six sowing dates for four wheat varieties were selected for this study. The seedling population on the first sowing date (S1) was 300 × 104 plants ha−1, which increased by approximately 10% after the subsequent sowing date. The results showed that a delay in sowing time increased the daily mean temperature after anthesis and decreased the effective accumulated temperature and cumulative solar radiation. When the daily mean temperature increased 0.32 °C after anthesis, the total starch content decreased 1.2%, the sedimentation value increased by 14.19 s, the water absorption increased 0.62%, the dough development time increased 0.4 min, and the dough stability time increased 0.28 min. The gelatinization and dough properties of wheat starch were not only related to the daily mean temperature, but were also significantly related to the effective accumulated temperature and cumulative solar radiation. The results showed that the starch and dough properties of wheat are also related to the cumulative radiation temperature after anthesis. Compared with radiation, temperature is the main climatic factor affecting the formation of wheat starch and dough.

Effect of Rosehip Powder Addition on Dough Extensographic, Amylographic and Rheofermentographic Properties and Sensory Attributes of Bread

One of the improvers used in breadmaking is ascorbic acid (AA), a chemical compound that strengthens the dough and extends the shelf life of bread. This work investigates the suitability of replacing the synthetic AA with rosehip powder (Rp) rich in this bioactive compound. Thus, a comprehensive study of wheat flour (WF) replaced with 0.5–2.5% w/w Rp regarding the extensographic, amylographic and rheofermentographic properties of dough and sensory attributes of bread was performed. WF without RP or AA addition of 2 mg/100 g was used as a control. A sample with an AA addition of 2 mg/100 g was also used. The Rp addition positively influenced the extensographic, amylographic and rheofermentographic properties of the dough. The dough resistance to extension, R, in Brabender Units (BU), increased from 330 ± 1.41 BU (control) to 995 ± 1.41 BU (2.5% w/w Rp) for a resting time of 90 min. The gelatinization temperature of the dough increased from 61.0 °C (control) to 62.9 °C (2.5% w/w Rp). The volume of gases retained in the dough increased in bread with up to 2.0% w/w Rp and afterwards decreased. The sensory properties of the bread, e.g., external appearance, volume, flavor, and taste, were appreciated by the sensory panel and received higher total scores than the control bread. According to the results presented in this work, the optimum concentration of Rp was 1.5% w/w. However, because the concentration of AA in Rp at the moment of use could vary, it would be better to consider an optimum range, e.g., 1.0–2.0% w/w Rp. The study showed that the Rp is appropriate for breadmaking as an alternative to synthetic AA.

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

The objective of this study was to examine the rheological and fermentation behavior of doughs prepared from five different colored wheat varieties (black AF Zora, yellow KM 111-18, purple AF Jumiko, blue AF Oxana and red Vanessa – chosen as a standard), which contain polyphenolics in the outer layers of grains. Three wholemeal flour fractions (fine, semi-coarse and coarse) were used for each variety. The flour fractions differed in the particle size of the bran, the ash content and thus the phenolic compound content. The baking trials, texture and sensory analyses of breads were performed, to assess their overall acceptability.The coarser granulation of flour fractions, average hardness (8.5<12.6<20.2 N) and chewiness (584<796<1053 N) of breads increased, while other parameters: springiness (90>87>77%), cohesiveness (78>75>70%) and resilience (35>32>27%) decreased. Moreover, the increase in off-flavors was detected with higher bran content. Regarding the flour granulation, the fine fraction seemed to be the most suitable due to its high gas-retention capacity. The best products in terms of both dough and bread quality reached blue AF Oxana and yellow KM 111-18.Utilization of colored wheat in bakery industry may present a good strategy of providing value-added products to the consumers.

Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties

Zein forms viscoelastic network with water to support the weak structure of gluten-free dough, but which requires temperature above 40 °C. A new method preparing zein network at room temperature using food-grade acetic acid was reported in our previous research. The current research explored the influence of zein network containing acetic acid on the rheology, texture, and tensile properties of rice gluten-free dough, as well as the interaction between zein network and rice flour. Results showed that zein network could act as a structural support material by binding rice flour particles to transmit its viscoelasticity and extensibility to rice dough, thus enhancing the ability of rice dough to resist external forces. The structural characteristics of zein-rice dough were both zein network-dependent and rice flour-dependent. α-Zein network could mix with rice flour particles more evenly than total-zein (T-zein, comprising α-, β- and γ-zein) network due to the thinner and denser fiber bundles, so the stretchability and thermal stability of α-zein-rice dough were greater than that of T-zein-rice dough, and the cooking loss of α-zein-rice noodle was less than that of T-zein-rice noodle. Compared with japonica rice dough and indica rice, waxy rice had less amylose, so the elasticity of zein-waxy dough was weaker than that of zein-japonica dough and zein-indica dough. And the gel network formed by amylose in rice during heating increased the elasticity of zein-rice dough. Additionally, the interaction between zein network and rice flour increased the ordered structure of starch in rice flour.

The study of the rheological characteristics of pasta dough based on poly-cereal flour raw

The article presents the results of studies of indicators of rheological characteristics of dough for the production of non-traditional pasta based on whole-ground poly-cereal raw materials. The main purpose of the research is to study the indicators of the rheological characteristics of dough based on flour produced from nontraditional poly-cereal raw materials. Modern technologies make it possible to obtain pasta enriched with targeted food additives. Such pasta has a number of advantages and will be in high demand among consumers. Experimental studies have shown that the rheological properties of flour dough obtained from wholemeal flour have poor characteristics. Therefore, in order to improve the rheological characteristics of the dough, it is possible to introduce a biologically active additive in the form of dry wheat gluten (DWG) in an amount sufficient to achieve standard values of flour strength indicators. In terms of the total mass of the test sample, DWG was introduced in the ratio of 5, 10, 15 and 20 %. In the course of experimental studies, the quantitative values of the coefficients of elasticity (Ie, %) of the prototypes were determined, characterizing the tensile strength of the dough during deformation along two axes. With the addition of 5 % dry wheat gluten, the numerical value of Ie was 14.6 % for a dough based on wholeground barley flour. A further increase in the content of DWG in the dough recipe led to an increase in the values of Ie. The analysis of experimental data showed that the rheological characteristics of the dough obtained from flour based on whole grains of cereals and legumes are significantly improved with the addition of DWG (10 % DWG – to 29.2 %, 15 % DWG – 43.8 %, 20 % DWG – 58.4 %). This confirms that the main goal of the article has been achieved.

Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acrylamide during baking. Pizza dough leavening was monitored for 48 h at 22 °C/80% RH, and the analyses were conducted at selected leavening times (0, 4, 8, 16, 24, and 48 h). It was observed that in 30 h the volume tripled and the viscoelastic dough relaxed in the first 4 h, as evidenced by the lower value of the relaxation percentage "a" and the higher rate of decay "b", associated with a high value of the compression work, indicating the presence of a very strong gluten mesh. In the following hours, the dough lost elasticity, and in fact, the G' modulus decreased due to the weakening of the weak interactions between the gluten proteins and the starch. This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. Thermal (TGA and DSC) and morphological (SEM) analyses evidenced the highest water removal rate from the dough, a wider starch gelatinization temperature range, a ∆H of 0.975 ± 0.013 J/g, and a more open and weak gluten structure in dough balls leavened for 16 h. As the leavening time increased, both dough and pizza base samples showed an increase in reducing sugars and free amino groups, while the rapidly digestible starch decreased in the dough following the metabolism of the yeasts and increased in the pizza base due to the starch gelatinization that occurs during baking, which makes it much more susceptible to α-amylase. Finally, the levels of acrylamide remained at the same values despite the higher availability of reducing sugars and its precursors during leavening.

Multi-scale dough adhesion analysis: Relation between laboratory scale, pilot scale and human sensory.

Undesired dough adhesion is still a challenge during the production of baked goods. There are various methods for determining the adhesive texture properties of dough. In the majority of scientific papers, dough stickiness is measured analytically by the force-distance recording of dough detachment. In this study, we describe a new multi-scale approach to compare dough adhesion phenomena in a laboratory, pilot sale and human sensory assessment. In it, the adhesive material properties of dough were investigated using a pilot scale toppling device representing dough adhesion behavior in the production process, in the laboratory by texture analysis with the Chen-Hoseney method and furthermore with a new, implemented non-oral human sensory analysis. To simulate different dough adhesion behavior, the dough mechanical and adhesion properties were varied by applying dough-modifying enzymes and different dough storage times. The structural changes in the different wheat dough system were compared by rheological characterization. By characterizing the different adhesion phenomena of the doughs, the sample with bacterial xylanase showed the highest values after 80 min of storage time in all three methods. Correlation analysis revealed a strong relationship between the detachment time (pilot scale) and human sensory assessment attributes (Force R= 0.81, Time R= 0.87, Distance R= 0.92, Stickiness R= 0.80) after 80 min of storage time. Even though human sensory assessment showed limits in the detectability of differences in dough adhesion behavior compared to the Chen-Hoseney method, it was better suited to predict machinability.

Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extruded at 80 and 120 °C with feed moisture (15 and 30%) and with the same particle size (&lt;132 and &gt;132–200 µm). Significant differences were observed between the pasting profiles of the flours before and after extrusion. The pasting profile of extruded flours confirmed that hydrothermal treatment partially gelatinized the starch, decreasing the viscosity during heating. The water binding properties increased with the extrusion temperature and moisture content and also with the particle size of the flour. The most important parameter influencing the mechanical properties of the dough was the moisture content of the flour and significant differences were observed between fine (&lt;132 μm) and coarse flours (&gt;132–200 μm). The molecular dynamics of particles containing protons in the bound and bulk fractions in each sample do not depend on the extruder parameters or granulation of the obtained fraction. LF NMR results confirmed that extrusion of rice flour led to a significant decrease in the T21 value compared to the control sample and an increase in the T22 value in breads made with flours with particle size &lt;132 μm. A linear relationship was found between the spin-spin relaxation times (T1) changes and the equilibrium water activity (ar). The results showed that bread with extruded rice flour at the same die temperature resulted in a significantly higher bread volume (31%) and lower hardness (27%) compared to the control. The highest hardness was observed in the case of samples prepared with extruded flour with the addition of 15% moisture, regardless of temperature and particle size.

Influence of α-amylase, xylanase and cellulase on the rheological properties of bread dough enriched with oat bran

A better understanding of dough rheology during processing is crucial in the bakery industry, since quality attributes of the final product are influenced by those properties. In this study, we investigated the effects of xylanase, α-amylase and cellulase on the rheological properties of bread dough enriched in oat bran. A DoughLAB was used to measure the mixing characteristics of dough. According to the results, adding a single enzyme did not significantly affect the water absorption, development time, or stability of oat bran dough. In contrast, when blended enzymes were used at high concentrations (10, 120, and 60 ppm), the water absorption, development time, and stability of the oat bran dough were significantly reduced compared to using the single enzyme (62.1%, 7.1 and 6.6 min). It was found that combining α-amylase, xylanase and cellulase resulted in better extensibility and stickiness (16.5 mm and 60.8 g) of oat bran dough than using these enzymes individually. As a result, α-amylase, xylanase and cellulase complemented each other in determining the rheology of bread dough.

Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat

A set of high-molecular-weight glutenin subunit (HMW-GS) deletion lines were used to investigate the influences of HMW-GS on wheat gluten, and dough properties were investigated using a set of HMW-GS deletion lines. Results showed that HMW-GS deletion significantly decreased the dough stability time, as well as viscoelastic moduli (G' and G″), compared with the wild type, where the deletion of x-type HMW-GSs (Ax1d, Bx7d, and Dy12d) decreased more than y-type HMW-GSs (By8d and Dy12d). The deletion of HMW-GS significantly decreased HMW-GS contents and increased α-/γ-gliadin contents. A proteomic study showed that the HMW-GS deletion down-regulated the HMW-GS, β-amylase, serpins, and protein disulfide isomerase and up-regulated the LMW-GS, α/γ-gliadin, and α-amylase inhibitor. Meanwhile, HMW-GS deletion significantly decreased contents of β-turn and β-sheet. In addition, less energetically stable disulfide conformations (trans-gauche-gauche and trans-gauche-trans) were abundant in HMW-GS deletion lines. Furthermore, analysis of five HMW-GSs based on amino acid sequences proved that Dx2 and Bx7 had a more stable structure, followed by Ax1, then Dy12, and finally By8.

Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough

In order to improve the poor rheological properties and stability of whole wheat dough (WWD) caused by bran, the co-fermentation technology by Lactobacillus plantarum LB-1 and yeast was used to release ferulic acid (FA) extensively in whole wheat flour and the effect of FA on the rheological qualities of WWD without fermentation was studied, aiming to improve the rheological properties of WWD with FA. The FA content, released extensively by the co-fermentation technology (1307.65 ± 10.26 μg/g), was significantly higher (P＜0.05) than the traditional yeast fermentation (548.51 ± 12.78 μg/g) due to the production of higher levels of cell wall degrading enzymes and organic acids, which could significantly improve the viscoelasticity of WWD. Meanwhile, the resistance to extension of WWDFY was 14.28% higher than that of WWDY, and the extensibility of WWDFY 9.68% better than that of WWDYL. And the WWDFY showed a better recovery stability, a higher hardness, larger elasticity and better water holding capacity compared to WWDY. The results indicated that FA could significantly modify the rheological properties of WWD, providing a theoretical basis for producing whole wheat products with desirable quality.

Retrogradation behavior of starch dough prepared from damaged cassava starch and its application in functional gluten-free noodles

A novel starch-based model dough used to exploit staple foods was demonstrated to be feasible, which was based on damaged cassava starch (DCS) obtained by mechanical activation (MA). This study focused on the retrogradation behavior of starch dough and the feasibility of its application in functional gluten-free noodles. Starch retrogradation behavior was investigated by low field-nuclear magnetic resonance (LF-NMR), X-ray diffraction (XRD), scanning electron microscope (SEM), texture profile and resistant starch (RS) content analysis. During starch retrogradation, water migration, starch recrystallization and microstructure changes were observed. Short-term retrogradation could significantly alter the texture properties of starch dough, and long-term retrogradation promoted the formation of RS. The damage level influenced starch retrogradation, and damaged starch with the increasing damage level was beneficial to facilitate the starch retrogradation. Gluten-free noodles made from the retrograded starch had acceptable sensory quality, with darker color and better viscoelasticity than Udon noodles. This work provides a novel strategy for the proper utilization of starch retrogradation for the development of functional foods.

The differentiation between condensed and hydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough

The rheological property of wheat flour-based dough (WFD) has an important influence on its processing characteristics, which is crucial to the end-products. With the aim of improving the rheological property of WFD, this study chose oligomeric proanthocyanidins (OPC) from grape seed and tannin acid (TA) as improvers and investigated their differentiation in affecting the rheological property of WFD. The addition of OPC and TA improved the rheological property of WFD through forming hydrogen bonds and hydrophobic forces with gluten. Tannins at a low concentration promoted the formation of a denser gluten network via forming new bonds with gluten, while high-concentration tannins disrupted the gluten network via breaking the disulfide bonds (S–S) in gluten. This concentration-dependent effect was a result of the competence between the formation of new bonds and the destruction of S–S in gluten. Compared to OPC, TA exerted a stronger influence on the rheological property of WFD, which was mainly due to their huge difference in molecular weight. This study may provide some theoretical guidance for the application of tannins in the wheat-related industry.

Impact of red flour beetle infestations in wheat flour and their effects on dough and bread physical, chemical, and color properties

The impact of Tribolium castaneum on the quality and technological suitability of bread-making wheat flour was evaluated. The aim of this study is to investigate whether insect-infested flours can be used, after pest removal, avoiding the common use of insecticides and flour waste. The tests were carried out with wheat flour infested red flour beetle with 500 adults/kg (N1), 1000 adults/kg (N2) and 2000 adults/kg (N3), for two weeks. Flour color, total starch, protein and water contents, mineral composition and flour acidity were studied. The technological properties of the respective doughs and of bread were characterized. The results showed that infested flours acidity was significantly higher (N1, N2 and N3 = 0.3 g H2SO4/100 g) than the control (0.1 g H2SO4/100 g), the total starch content decrease, from 78 g (control) to 70 g/100 g dm (N3), and protein content did not significantly change, 7 g/100 g (control) to 8 g/100 g (N2); flour infested showed darker greyish tone which colour differences ΔE higher than 5, while the bread crust was lighter; the gelatinization properties of starch were slightly influenced by degree of infestation with gelatinization temperature reduction of about 5°c. There was not impact on the structure of the doughs from infested flours measured by rheology. The extensibility of the doughs, before and after fermentation, was moderately affected by the insects. For the respective breads, they kept their softness for longer, without significant volume change. These results encourage insect tolerance on grains and derivatives, avoiding chemical toxic insecticides and food waste. This pretends to be a contribution to pest management and decision support systems, prevention, and control of losses, relevant subject to stored products.

Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough

This study investigated the effects of highland barley's germination time (24, 48, and 72 h) on the thermomechanical, pasting, fermentation, dynamic rheological, molecular mobility, and protein structural properties of oat-wheat composite flour dough. Germination significantly reduced flour water absorption, freezable water, melting enthalpy, and increased protein weakening compared with native barley (NB) samples. In addition, germination decreased bound and immobilized water and increased the free water compared to the NB-composite flour dough samples, according to the results of a low-field nuclear magnetic resonance spectrometer (LF-NMR). Germination also increased the protein's extractability and surface hydrophobicity while negatively impacting the starch-protein network; however, it decreased bread-specific volume. Germination for 24 h, on the other hand, had minor effects on dough and bread samples compared to 48 and 72 h. As a result, germination for 24 h under controlled conditions could be used to improve the rheological qualities of highland barley and avoid the adverse rheological effects of the prolonged germination period.

Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations.

Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤‎ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.

Baking using oleogels

Baking using oleogels