Dough Extensibility Research Articles

The effect of using water sumac (Rhus coriaria L.) extract on wheat pan bread quality characteristics

AbstractBackground and objectivesBread is a staple food that is widely consumed worldwide. The present study aimed to evaluate the use of sumac extract as a natural and functional improver on the quality attributes of wheat pan bread. Water sumac extracts were prepared at different sumac powder: water concentrations (w:v; 0.5%, 1%, 1.5%, 3%, and 5%) and then used in kneading of the dough and compared to the control dough kneaded with only water.FindingsThe rheological properties of the dough were measured using farinograph and extensograph, and these properties that include water absorption, development time, consistency, stability, softening, farinograph quality numbers, dough energy, resistance, maximum height, ratio R50/E, and ratio max significantly (p < 0.05) increased by using sumac extracts, while in contrast the dough extensibility decreased. An unexpected increase in bread volume index was obtained, which ranged from 108.87% to 154.84%, compared to the volume of control bread. Lightness (L*) and yellowness (b*) of the crust and crumb significantly (p < 0.05) decreased, while redness (a*) increased. The organoleptic preferences of the bread significantly increased as the concentration of sumac extract increased, except for a slight decrease in crumb color preference due to the reddish color. These improvements in pan bread characteristics could be attributed to extractable organic acids, polyphenols, tannins, and anthocyanins from sumac contributing to the strength of the gluten network.ConclusionsWater sumac extracts at levels from 0.5% to 5% significantly enhanced the quality and pan bread parameters of the all‐purpose wheat flour dough.Significance and noveltyThe use of sumac extract as a natural and GRAS method to improve pan bread formulation could be beneficial both to the baking industry and to general health.

Utilization of cauliflower (Brassica oleracea L. ssp. botrytis) stem flour in improving Balady bread quality

This study was designed to evaluating the use of cauliflower stems flour (CSF) as partial substitution of wheat flour (WF) at levels of 5, 10 ,15 and 20% in Egyptian Balady bread making on farinograph and extensograph properties of the produced doughs, also organoleptic properties, freshness and chemical composition of the produced bread which compared to control wheat bread. Farinograph results showed that as CSF substitution level increased the water absorption and dough weakening increased whereas the mixing time and dough stability were decreased. On the other hand, results of extensograph showed that the dough energy, the resistance to extension, dough extensibility and the proportional number were decreased with increasing CSF level. On the other side, the organoleptic evaluation showed that the substitution of wheat flour with CS Fat level5 % produce bread similar to the control sample (wheat bread) in all organoleptic properties. Regarding the chemical composition of produced bread, a gradually increase was observed in protein, ether extract, crude fiber and ash contents with increasing the level of added CSF as compared with control bread. Also, results indicated that the cauliflower stems flour improved the bread freshness. It could be concluded that the cauliflower flour can be used to replace 5% to 10% of wheat flour in Balady bread making without adverse effect on the consumer acceptability of the bread.

Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

The effect of kneading on dough microstructure development, dough elongation and bread volume was investigated using wheat flour with a high mechanical starch modification (MSM) level. The resistance to extension (Rmax) of dough produced from wheat flour with a high MSM level increased by 52.5% because of higher protein network connectivity with prolonged kneading time. The improved network structure was caused by an increased protein branching rate (+14.8%), a decreased protein end-point rate (−24.3%) and a decreased mean lacunarity (−64%). Rmax was highly correlated with specific bread volume (r = 0.97, P < 0.05) only if the dough was not over-kneaded. Kneading time adaptation of the dough produced from high MSM flour significantly increased specific bread volume by 24.4%. Differences compared with the standard can be attributed to weakened network connectivity because of weakened protein interfacial interactions and larger cavities within the gluten network, both caused by starch swelling.

Triticum aestivum ssp. vulgare and ssp. spelta cultivars. 1. Functional evaluation

Over recent decades, several types of ancient grain varieties have been reintroduced through organic farming systems. In the past 20 years, there has been a renewed interest in growing spelt, and this species has a market niche in Europe and North America in natural, organic and healthy products. Are there any differences between commercial wheat varieties and spelt? The analysis of the bread-making quality of three bread wheat and two spelt cultivars has found no significant differences between the two types of wheat in protein, Fe or Zn, although differences were observed between cultivars. In mean quality parameters, a marked difference was observed between the bread wheat and spelt cultivars, the latter having poorer alveo-consistographic characteristics, indicative of weaker gluten and dough. With the exception of the variety ‘Craklin’, the gliadin/glutenin (Gli/Glu) ratio is negatively correlated with the technological quality of cultivars. Principal component analysis shows that the two commercial wheats ‘Bonpain’ and ‘Sensas’ lying close to gluten strength parameters; and, dough extensibility was associated with total gliadin content and the Gli/Glu ratio, both types of spelt being more closely related to these parameters, indicating that spelts are associated with greater dough extensibility.

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p&lt;0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

Evaluation of dough conditioners and bran refinement on functional properties of intermediate wheatgrass (Thinopyrum intermedium)

Cultivating perennial crops such as intermediate wheatgrass, (IWG) (Thinopyrum intermedium), benefits the environment, e.g. by reducing nitrogen run-off compared to cultivation of annual crops like wheat. However, IWG's ability to form a gluten-network is low, and processing modifications may be needed to improve it. Our objective was to study the effect of bran reduction and addition of dough conditioners (wheat protein isolate, vital wheat gluten, ascorbic acid, xylanase, transglutaminase) on extensibility, resistance to extension and protein secondary structures of IWG dough. Grain kernels were analyzed for dimensions and chemical composition. IWG from two locations was used, hard red wheat served as reference.IWG kernels were thinner, lighter, and of lower bulk density than wheat; flour contained more insoluble dietary fiber, protein and ash; and dough was less extensible. Growing location affected fiber and protein content, and was associated with structural and rheological differences. Bran addition increased β-sheets and resistance to extension, but decreased β-turns and extensibility. Transglutaminase increased resistance to extension and affected protein conformation, especially α-helices. Wheat proteins addition had similar, but less pronounced effects. Future studies to evaluate different levels and combinations of dough conditioners, and their effects on bread characteristics, are needed.

Impact of high-molecular-weight glutenin alleles on wheat technological quality

Abstract: The objective of this work was to determine high-molecular-weight glutenin subunits (HMW-GS) and their relationship with technological quality parameters in a collection of wheat (Triticum aestivum) genotypes. Two hundred and seventy-two accessions were evaluated on SDS-Page, and molecular markers were used to identify the 7oe allele and 1BL.1RS translocation. For 219 accessions with a homogenous glutenin profile, 53 profiles and 21 alleles were identified. The most frequent combination was 2*/7+9/5+10 (11.9%). The mean value of genetic diversity for the three assessed Glu-1 loci was 0.67. Based on the HMW-GS profile and on the presence of the 1BL.1RS translocation, the Glu-1 score was calculated and its correlation with technological quality parameters was analyzed. The main effects of the Glu-1 loci and of the 1BL.1RS translocation were estimated. The Glu-1 score showed a significant positive correlation with sedimentation volume, gluten strength, dough tenacity, dough extensibility, elasticity index, grain hardness index, and farinograph stability, with values between 0.23 and 0.51. The accessions with the 1, 7oe+8, and 5+10 alleles showed the highest values for gluten strength and farinograph stability. The score of the Glu-A1 alleles should be adjusted to Brazilian wheat genotypes and cultivation conditions.

Wheat gluten protein and its impacts on wheat processing quality

Before the advent of the wheat genomic era, a wide range of studies were conducted to understand the chemistry and functions of the wheat storage proteins, which are the major determinants of wheat flour the suitability of wheat flour for various end products, such as bread, noodles and cakes. Wheat grain protein is divided into gluten and non-gluten fractions and the wheat processing quality mainly depends on the gluten fractions. Gluten provides the unique extensibility and elasticity of dough that are essential for various wheat end products. Disulfide bonds are formed between cysteine residues, which is the chemical bases for the physical properties of dough. Based on the SDS-extractability, grain protein is divided into SDS-unextractable polymeric protein (UPP) and SDS-extractable polymeric protein. The percentage of UPP is positively related to the formation of disulfide bonds in the dough matrix. In the wheat genomic era, new glutenins with long repetitive central domains that contain a high number of consensus hexapeptide and nonapeptide motifs as well as high content of cysteine and glutamine residues should be targeted.

Determination of extensibility for certain types of pretzels dough

Determination of pretzels dough is essential to analyse the technological process, the dough handling behaviour and properties of the finished product. In various processing steps such as kneading, dividing, shaping and baking the dough undergoes different mechanical deformation, including the extent, compression or shear. In the literature there are several methods for analysing these properties. These include empirical rheological methods, such as recording dough evolution during kneading, extensibility measurement or fundamental rheological methods. The study in this paper propose to investigate the behaviour of different types of test dough extensibility and make estimates of the values of the moment (time) and maximum force that wick dough is deformed to appearance of fracture. The maximum elongation of the dough wick is determined for the same values of its initial geometry as well as the other test parameters for two types of dough, one with a composition of 45% water, 10% oil and 45% flour, and another with a composition of 55% water, 10% oil and 35% flour. Preliminary results have found that a dough with more water has a greater tensile strength than the dough with the same amount of oil and less water.

Contribution of α-gliadin alleles to the extensibility of flour dough in Japanese wheat cultivars

Alpha-gliadins are one of the major seed storage proteins in wheat and considered involved in wheat dough extensibility. We investigated the relationship between α-gliadin allele types and the extensibility of the resulting flour dough. In a preliminary survey, we identified 26 unique α-gliadin genes expressed in Triticum aestivum L. ‘Chinese Spring’, an experimental standard cultivar. These genes are encoded in three Gli-2 homoeoloci, and consist of seven Gli-A2, twelve Gli-B2, and seven Gli-D2 genes. Using specific primers for each gene, we then found that all three homoeoloci are associated with flour dough extensibility, as measured on an AlveoConsistograph. Importantly, the relationship between Gli-A2 genes and flour dough extensibility is robust, as surveyed in available cultivars from different seasons. These results suggest that α-gliadin genes in chromosome 6A contribute to dough extensibility and that genotyping such genes may facilitate breeding programs to improve flour dough quality.

Effect of chitosan on physicochemical and rheological attributes of bread.

The aim of this study was to develop fiber-enriched functional bread containing selected concentration of chitosan (0.1%, 0.5%, 1%, 1.5%, and 2% w/w). Dynamic rheology of bread dough established that viscous moduli were lower than elastic moduli. Until 1% chitosan concentration, dough extensibility increased. Avrami nonlinear regression equation was selected as a convenient mathematical tool to model bread crumb staling kinetics. Scanning electron microscopy, Fourier-transform infrared, differential scanning calorimetry, and extensibility tests were used to examine the changes of the structure of control dough and chitosan containing dough. Specific volume of bread was inversely proportional to firmness of bread. Firmness is directly proportional function of storage time and chitosan quantity. Sensory evaluation revealed that 1% chitosan can be used as potential functional ingredient to prevent chronic diseases like obesity, type 2 diabetes, constipation, and colon cancer.

Haplotype Loci Under Selection in Canadian Durum Wheat Germplasm Over 60 Years of Breeding: Association With Grain Yield, Quality Traits, Protein Loss, and Plant Height.

Durum wheat was introduced in the southern prairies of western Canada in the late nineteenth century. Breeding efforts have mainly focused on improving quality traits to meet the pasta industry demands. For this study, 192 durum wheat lines were genotyped using the Illumina 90K Infinium iSelect assay, and resulted in a total of 14,324 polymorphic SNPs. Genetic diversity changed over time, declining during the first 20 years of breeding in Canada, then increased in the late 1980s and early 1990s. We scanned the genome for signatures of selection, using the total variance Fst-based outlier detection method (Lositan), the hierarchical island model (Arlequin) and the Bayesian genome scan method (BayeScan). A total of 407 outliers were identified and clustered into 84 LD-based haplotype loci, spanning all 14 chromosomes of the durum wheat genome. The association analysis detected 54 haplotype loci, of which 39% contained markers with a complete reversal of allelic state. This tendency to fixation of favorable alleles corroborates the success of the Canadian durum wheat breeding programs over time. Twenty-one haplotype loci were associated with multiple traits. In particular, hap_4B_1 explained 20.6, 17.9 and 16.6% of the phenotypic variance of pigment loss, pasta b∗ and dough extensibility, respectively. The locus hap_2B_9 explained 15.9 and 17.8% of the variation of protein content and protein loss, respectively. All these pleiotropic haplotype loci offer breeders the unique opportunity for further improving multiple traits, facilitating marker-assisted selection in durum wheat, and could help in identifying genes as functional annotations of the wheat genome become available.

Nitrogen Management Strategies to Improve Yield and Dough Properties in Hard Red Spring Wheat

Core Ideas Dividing a tillering N application into tillering and heading reduced wheat yield. Additional late‐season N application increased wheat protein concentration and dough quality. Late‐season N applications are economically unfit unless there is a reward for protein. Wheat yield and quality response to N management was similar across cultivars. There are opportunities to improve N management for wheat yield and quality in Southern Brazil. Nitrogen supply, environment, and cultivar determine yield and dough properties of hard red spring wheat (Triticum aestivum L.); however, the effects of broadcasting N fertilizer at heading, a growing practice in regions such as southern Brazil, have not been explored. The objectives of this study were to: (i) compare the current producer practice vs. alternative fertilizer N management strategies and (ii) quantify their interaction with cultivar and their effects on yield and its components and relevant dough properties. Field experiments were conducted using a complete factorial arrangement in a split‐plot design of three cultivars (main plots) and five N strategies (subplots) across three environments in southern Brazil. Overall, the current producer practice (all 70 kg N ha−1 applied at tillering) was appropriate to the targeted yield (3.5 Mg ha−1); splitting this fertilizer N rate into tillering and heading applications (either 35 kg N ha−1 on tillering + 35 kg N ha−1 on heading or 45 kg N ha−1 on tillering + 25 kg N ha−1 on heading) benefited protein concentration but reduced yield. Best N management resulted in the addition of one late‐season N application (70 kg N ha−1 on tillering + 23 kg N ha−1 on heading) positively impacting yield, protein concentration, dough extensibility, and alveogram index. In‐season N management is more relevant for grain quality than yield, more importantly if deductions from low protein are projected, or if premiums from increasing protein concentration exist, justifying a late‐season fertilizer N application.

Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance ( J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G' and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder

AbstractBackground and objectivesIntake of phytochemicals such as betalains, polyphenols, and dietary fiber is health beneficial. Pitaya peel, a by‐product during fruit processing, is usually discarded. In this study, pitaya peel powder (PPP) was added to the dough of Chinese steamed bread (CSB) as a bioactive ingredient.FindingsTotal betacyanins, free phenolics, and DPPH radical scavenging capacity of the dough and CSB increased with increasing the PPP level from 0% to 9%. Color properties of the dough and CSB were significantly affected by the PPP level. Moreover, steaming led to significant decreases in the betacyanin content, redness, and free phenolic content of CSB. The addition of PPP led to a stiffer and less extensible dough. With increasing the level of PPP, the hardness of CSB was increased, but its specific volume, cohesiveness, springiness, and elasticity were reduced. With 3% PPP, the CSB had similar sensory scores to the control.ConclusionsHealthy and colorful CSB with high phytochemicals and antioxidant capacity as well as acceptable texture can be produced by the addition of 3% PPP.Significance and noveltyPPP can be used as a bioactive ingredient, and its level significantly affects the color, antioxidative, rheological, and sensory properties of dough and CSB.

The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread

The present study investigates the effects of incorporating oat bran (OB) into Chinese steamed bread (CSB). Different levels (5%, 10% and 15%) of OB were used to replace wheat flour in the manufacture of CSB. The rheological properties of the dough were measured (water absorption (WA), development time, mixing tolerance, extensibility and stickiness). The addition of OB significantly increased WA, development time and stickiness, whereas decreased extensibility of dough. The physical properties of CSB were determined using specific volume, loaf height, moisture, and texture analysis. The nutritional quality of the bread was also analysed using an in vitro digestion method mimicking intestinal digestion. The results illustrated that the incorporation of OB into wheat flour decreases specific volume and softness of CSB. The addition of OB decreased the glycaemic response of steamed bread. This study illustrates the potential addition of OB to improve the nutritional quality of CSB.

Rheological properties of gluten and gluten‐starch model doughs containing wheat bran dietary fibre

SummaryThe effect of wheat bran dietary fibre (WBDF) on the texture and extensional properties of gluten (G) as well as gluten‐starch (G+S) doughs were investigated. Texture analysis revealed an increasing hardness of WBDF‐enriched doughs, ascribed to the gradual formation of intermolecular hydrogen bonds and weakened aggregation behaviour of gluten proteins. Extension results showed that G and G+S systems exhibited growing extension resistance thanks to the strengthened strain‐hardening capacity induced by WBDF. On the other hand, the WBDF accelerated the rupture of the gluten network and led to a downtrend of dough extensibility by increasing the friction with gluten branches and impairing the uniformity of the network structure. The findings indicate the possible impairment of the dough texture properties upon the addition of WBDF. Accordingly, for bran‐enriched flour products, the pretreatment with bran‐like particles leading to size reduction, softening or solubility improvement may be advantageous.

Effect of Sodium Chloride and Sodium Bicarbonate on the Physicochemical Properties of Soft Wheat Flour Doughs and Gluten Polymerization

Soft wheat flour doughs were prepared with different levels of salt (NaCl) or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed-phase high-performance liquid chromatography (RP-HPLC). The addition of high levels of NaHCO3 (1.0% fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl or NaHCO3. The addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random-coil structure of gluten isolated from the doughs. Overall, NaCl and NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. This study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

Wheat flour, bread and biscuits enriched by linseed fibre - comparison of harvest year, linseed variety and addition level

Wheat flour was fortified by 2.5, 5.0 or 10 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m), prepared from 2015 and 2016 harvests. Using analytical tests, namely sedimentation according to Zeleny and Falling Number, basic technological quality of flour composites was mostly independent on all three observed factors (harvest year, linseed variety and addition). Rheological tests included the farinograph, the extensigraph and the amylograph proofs. Enhancement by brown and yellow flax fibre significantly contributed to rise of farinograph water absorption and to dough stability shortening, directed mainly by addition level. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre weakened dough extensibility, and energy as area under curve also partially decreased about 3, 8 and 25% in average as portion of alternative materials in dough has risen. Compared to control, suspension viscosities of tested flour composite generally increased; the strongest effect was recorded for composite samples from harvest year 2016. During dough leavening, tested samples were differentiated according to maturograph dough resistance, and interaction of all three factors was identified. Regardless to variantion in dough machinability, specific volumes of composite bread samples were similar through whole sample set - any unequivocal trend was found. Somewhat worse vaulting of bread was calculated for buns manufactured from raw materials of 2016 harvest. Reversely, linseed fibre produced in 2015 improved crumb softness, especially at 5% enhancement (about ca 50% in average). The lowest addition of linseed fibre resctricted biscuits spread during baking in the highest extent, but rising level of enhancement suppressed elevated dough elasticity. Both cereal products were considered as acceptable for common consumers. Multivariate PCA method verified changes mainly in protein visco-elastic properties, which were reflected in bread and biscuits quality in an opposite manner. Based on this statistics, quality of wheat controls was comparable in both harvest year if related to changes induced by linssed fibre. In opposite to this, technological and consumer's parameters of flour composites and manufactured cereal products were statistically dependent of harvest year of linseed. As presumed, the lowest addition level brough the smallest changes; multiplied fortification caused gradual variation in results of all conducted proofs. Owing to high dietary fibre content in linseed fibre (over 50%), the medium dosage of the alternative material (i.e. 5% addition) could be recommended for praxis.

Application of sourdough in the production of fat- and salt-reduced puff pastry

Sourdough (SD), as a natural ingredient, has the highly promising potential to compensate the effect of salt reduction on flavour and the consequent influence on further sensory characteristics in bakery products. The objective of this research was to determine the impact of SD (5, 10 and 20% flour basis) on the structure, flavour and quality characteristics of puff pastry with reduced fat (− 40%) and salt (− 30%) content (RFRS) as well as the rheological properties of the resulting dough. A range of empirical rheological tests was carried out including dough extensibility, dough stickiness and GlutoPeak test. Subsequently, the baked puff pastry quality was investigated using a VolScan, texture analyser, C-Cell and sensory analysis. SD addition significantly changed rheological properties of the basic dough reduced in fat and salt as well as a number of major quality characteristics for the resulting puff pastry. Dough resistance decreased and dough stickiness increased (p < 0.05). Gluten formation was delayed for the higher in salt control and accelerated upon salt reduction as well as increasing levels of SD incorporation. Furthermore, SD addition weakened the gluten network. To some extent, RFRS containing SD were significantly enhanced in texture. Peak firmness of RFRS with SD was significantly decreased when compared to RFRS without SD. Furthermore, the specific volume of RFRS with 5 and 10% SD was significantly higher than for RFRS containing no SD. Finally, supported by a sensory study, the flavour and texture of reduced fat and salt pastry were distinctly improved by 10% SD addition.