Dough Extensibility Research Articles

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase+hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase+hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase+hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

Comparison of Chapatti and Breadmaking Quality of Wheat Genotypes

The chapatti and breadmaking quality of nine (eight Indian and one Australian) wheat (Triticum aestivum L.) cultivars was compared. The extension of a chapatti strip measured with a Kieffer dough extensibility rig correlated with chapatti scores for overall quality (r = 0.84), pliability (r = 0.91), hand feel (r = 0.72), chapatti eating quality (r = 0.68), and taste (r = 0.80). Overall chapatti quality also correlated with the resistance to extension of a chapatti strip (r = 0.68) when tested for uniaxial extension with a texture analyzer. The texture analyzer provided objectivity in the scoring of chapatti quality. The high‐molecular‐weight glutenin subunit protein composition assessed by sodium dodecyl sulfate polyacrylamide gel electrophoresis did not correlate with the overall chapatti score. A negative correlation was found between chapatti and bread scores (r = −0.77). The different requirements for chapatti and bread quality complicate the breeding of new wheat varieties and the exchange of germplasm between regions producing wheat for chapatti and those supplying bread producers.

Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation

The effects of reduced headspace pressure on the development of gluten network in doughs made from both high-protein flour (HPF) and low-protein flour (LPF) were investigated. The effect of vacuum mixing was found to be dependent on both flour-type and mixing-time. A significant increase in dough extensibility was observed when the HPF dough was mixed under moderate vacuum of −0.04 MPa for 3 min as compared to the one mixed under atmospheric pressure for the same duration. This was attributed to the formation of a more extensive gluten network associated with an increased disulphide bond density and a significantly higher β-sheet to β-turn ratio. On the other hand, over-mixing was observed in the LPF dough that was mixed for 5 min under atmospheric pressure. Applying moderate vacuum of −0.04 MPa allowed the LPF dough to withstand longer mixing time, as indicated by its increased disulphide bond density and biaxial extensibility compared to the control dough mixed under atmospheric pressure. Results of this study suggest the potential of applying vacuum to reduce the mixing time required for high protein flour and to prevent the over-mixing of low protein flour.

The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

Application of two rheological methods for flour testing to predict pasta quality

Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for dry and cooked pasta, as well as pasta color. The flour denoted by 5 was scored as the most convenient raw material for pasta due to the following mixolab data: protein weakening (0.67?0.05), starch gelatinization (1.69?0.10), amylase activity (2.34?0.15), starch retrogradation (3.38?0.27), as well as good alveograph data: resistance to deformation (49?2), dough extensibility (77?1) and deformation energy (121?3) and their correlation with quality of Pasta 5 (hardness 5182.06?7.48g, adhesiveness 10.25?1.16 gsec, work of shear 410.33?5.44 gsec, fracturability 24.38?1.84 g, flexibility 27.02?1.69 mm). The method of principal component analysis proved to be a useful tool for detection of structure in the relationship beetween measuring rheological data and spelt pasta texture and color attributes.

Response of grain-filling properties and quality of winter wheat to drip irrigation in Xinjiang, China

To provide theoretical basis for the water-saving, high-yield and good quality cultivation techniques of drip-irrigated winter wheat, the wheat cultivar 'Xindong 22' was adopted as the test material, and five irrigation amounts including 3150 (W1), 3900 (W2), 4650 (W3), 5400 (W4) and 0 (CK) m3·hm-2 were adopted to investigate effects of drip irrigation amount on grain filling dynamics and quality traits in 2012-2013 and 2013-2014 wheat growing seasons in Xinjiang. Results indicated that the grain-filling dynamics of drip-irrigated winter wheat in different treatments presented the "S" shape curve, and accorded with the Logistic model with high fitting degree. The fast increase period of wheat grain-filling was measured at 12-20 days after anthesis. The maximum filling rate (Vm) increased at first and decreased later with the increase of drip irrigation amount, and was obtained in the treatment W3 in the two seasons, which was 2.16 g·d -1and 2.59 g·d -1, respectively. With the increase in drip irrigation amount, the bulk mass, protein content, flour extraction rate, wet gluten content, dough stability time, degree of softening, dough extension resis-tance and draw ratio of the drip-irrigated wheat firstly increased and decreased later, and the maxima of these indexes were measured in W3. However, the water absorption rate and extensibility of dough initially decreased and then increased, and the minimum was obtained in the treatment of W3. The sedimentation value increased gradually and the dough development time decreased progressively. Treatment W3 had the highest grain yield of 8913 kg·hm-2 in 2013 and 8602 kg·hm-2 in 2014, which was 25.0%, 14.8%, 4.4%, 35.6% and 12.4%, 2.8%, 1.1%, 33.0% higher than the treatments of W1, W2, W4 and CK in 2013 and 2014, respectively. In conclusion, drip irrigation of 4650 m3·hm-2 during the whole growing season of winter wheat could realize the target of high-yield and good quality in local natural condition.

Effects of sunn pest (Eurygaster integriceps) damage ratios on rheological characteristics of wheat flour

The effects of sunn pest (Eurygaster integriceps) damage ratios (SPDR) on flour properties and dough characteristics of wheat were investigated in this study. The flours obtained from sound (control), medium damage (2% and 4%) and high damage (from 8 to 100%) samples of 2 bread wheat cultivars (Golia and Sagittario) were analysed for rheological characteristics. As the SPDR increased, farinograph water absorption, dough development time and stability, as well as extensograph resistance, energy, and ratio values of both cultivars decreased significantly (P<0.05) probably due to deteriorative effects of sunn pest (SP) damage on gluten quality. Farinograph tolerance index and softening degree values of the damaged samples were considerably higher, while extensograph dough extensibility value was partially higher compared to those of sound samples in both wheat cultivars, due to proteolytic degradation. The strength and breaking force of the dough samples decreased significantly with increasing SPDR indicating that they were susceptible to spreading and not suitable for handling, bread making and blending application. Deterioration in gluten quality supported the significant decreases in all farinogram and extensogram values of the dough samples with increasing SPDR. Decrease in quality characteristics started at 2% SPDR and flour-dough properties reduced very obviously after 4% SPDR in both wheat varieties. This study showed that although the features of 2 wheat varieties were different from each other, dough characteristics of varieties were negatively (resistance and energy values decrease) and similarly affected by SP damage. The extensograph test also demonstrated a clear distinction between damaged and undamaged wheat samples by SP, due to increasing SP protease activity in the dough during the progress of time in the extensograph test.

구약감자 분말의 첨가가 국수 반죽의 레올로지에 미치는 영향

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

Composition and rheological properties of flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111

The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content

Puff pastry is a major contributor of fat and sodium intake in many countries. The objective of this research was to determine the impact of salt (0–8.4g/100g flour) on the structure and quality characteristics of puff pastry with full and reduced (−40%) fat content as well as the rheological properties of the resulting dough. Therefore, empirical rheological tests were carried out including dough extensibility, dough stickiness and GlutoPeak test. The quality of the puff pastry was characterized with the VolScan, Texture Analyzer and C-Cell. NaCl reduction significantly changed rheological properties of the basic dough as well as a number of major quality characteristics of the puff pastry. Significant differences due to NaCl addition were found in particular for dough resistance, dough stickiness, Peak Maximum Time and Maximum Torque (p<0.05). Peak firmness and total firmness decreased significantly (p<0.05) with increasing salt levels for puff pastry containing full fat. Likewise, maximal lift, specific volume, number of cells and slice brightness increased with increasing NaCl at both fat levels. Although a sensorial comparison of puff pastries revealed that salt reduction (30%) was perceptible, no significant differences were found for all other investigated attributes. Nevertheless, a reduction of 30% salt and 40% fat in puff pastry is achievable as neither the perception and visual impression nor attributes such as volume, firmness and flavour of the final products were significantly affected.

Improvement of gums in physicochemical and rheological properties of barley-fortified saltine cracker dough

Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles. Results showed that the water absorption of whole-barley fortified cracker flour was reduced by the additional arabic gum. Besides, arabic gum was more effective in reducing the resistance to inflation and improving the extensibility of whole-barley fortified dough. Mixolab parameters indicated that the weakening of gluten proteins and the rate of starch retrogradation in whole-barley fortified cracker dough were reduced by the presence of arabic gum. Guar gum and xanthan gum promoted the rate of protein breakdown, but slowed down the starch gelatinization and retrogradation rate during the Mixolab heating-cooling cycle. In conclusion, involved arabic gum rather than guar gum or xanthan gum is benefit to improve the baking quality of wholebarley fortified saltine crackers.

Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch

The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten dilution. Optimum dough was formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and enzymes transglutaminase (4 mg/100 g), glucose oxidase (2.5 mg/100 g) and xylanase (0.5 mg/100 g). Dough produced with RS and without enzymes was considered as control and dough without RS or enzymes was considered as regular for comparison. Fundamental rheological parameters were obtained from uniaxial extension, biaxial extension and oscillatory tests. Also, starch gelatinization and retrogradation were studied by differential scanning calorimetry. The partial replacement of WF by RS resulted in less extensible dough, whereas the addition of enzymes increased the strain hardening index allowing higher dough expansion. The addition of enzymes reduced the elastic modulus resulting in a behavior similar to the regular dough. RS was not gelatinized during baking, hence it can be considered as dietetic fiber. Wheat starch retrogradation after 7 days of storage was observed, indicating bread aging.

Oxidation of commercial (α-type) zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature

To improve the rheological properties of zein doughs, α-type zein and zein-starch doughs were prepared with the oxidising agents, hydrogen peroxide and peroxidase, which strengthen gluten-based doughs by cross-linking. Hydrogen peroxide and peroxidase increased zein dough extensibility compared to preparation with water. Hydrogen peroxide prepared zein doughs were extensible and cohesive below zein’s glass transition temperature. The doughs did not exude water and maintained flexibility when stored. Confocal laser scanning microscopy revealed that in zein-starch doughs prepared with hydrogen peroxide a thin continuous zein matrix was formed around the starch granules, whereas doughs prepared with water exhibited clumps of granules. SDS-PAGE of zein doughs and films treated with the oxidising agents showed no evidence of zein polymerisation, nor did Fourier transform infrared spectrometry reveal any significant changes in secondary structure. Further, hydrogen peroxide treatment did not increase zein film glass transition temperature, but it did increase transition enthalpy, and film water uptake increased with hydrogen peroxide concentration. The greatly increased extensibility of hydrogen peroxide prepared zein doughs and their improved water-holding are not due to oxidative cross-linking. It is proposed that the effects are primarily due to hydroxylation of amino acid aliphatic side chains, improving hydration through hydrogen bonding.

Efeitos de enxofre e nitrogênio na qualidade industrial e no rendimento de grãos de trigo

The consumer market’s demand and requirement for wheat grains which present a satisfactory industrial quality have driven the demand for enhanced cropping systems, especially related to nutritional aspects. In this context, the purpose of this research was to evaluate how the sulfur supplementation and the usage of nitrogen (N) affect the baking quality and the yield of the wheat grain cultivar TBIO Itaipu®. A randomized block experimental design in factorial arrangement, with two sulfur managements (with and without) and four split nitrogen managements (I: 100% of N in the double ring; II: 30% of N in the tillering period + 40% of N in the double ring + 30% of N in the ear development; III: 50% of N in the tillering period + 50% of N in the double ring; IV: 50% of N in the double ring + 50% of N in the ear development period), arranged in four repetitions. Our results showed that the sulfur supplementation increased the gluten content, which has been positively correlated with the strength and extensibility of the bread dough. This had a positive influence on the technological parameters of the flour used for baking. The splitnitrogen fertilizer application (in double ring, tillering, and ear development) increased the wheat grain yield due to the greater number of tillers per plant and also of the wheat ears per square meter.

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k 1 and k 2 in Peleg–Normand model as well as λ 1 and λ 2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

IMPACT OF FIBER MIXTURE ON DOUGH AND CHAPATTI QUALITY USING D-OPTIMAL RESPONSE SURFACE METHODOLOGY

Demand for health oriented products such as sugar-free, low calorie and high fiber products are increasing. One such recent trend is to increase the fiber content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others. Chapatti is an important staple food consumed by majority of the population in the Indian subcontinent hence it can be a very good vehicle for fiber fortification. Fiber from natural sources such as wheat, soy fiber and type III resistant starch (RS) were used to study their impact on rheological characteristics of whole wheat flour dough and chapatti singly and in associated mixtures at different levels. D-optimal response surface methodology mixture design was applied to a mixture containing three ingredients: x1, wheat fiber, x2, soy fiber and x3, type III RS. The variation selected to each variable was based on values which were optimized on the basis of sensory properties and textural properties of chapatti, where x1, x2, x3 were changed from 2.5 to 5 g/100 g of whole wheat flour. For each of the response variables, model summarized F-tests and lack of fit tests which were then analyzed for linear or quadratic models. Three-dimensional response surface plots were generated for all quality parameter. Calculation of optimal processing conditions for optimum stickiness, strength, tear force and extensibility of dough and chapatti were performed using a multiple response method called desirability. Addition of wheat, soy fiber and type III RS in wheat flour mixture decreased dough stickiness and improved dough strength. Dough containing wheat fiber (2.5%), soy fiber (5.0%) and type III RS (2.5%) yielded highly acceptable chapattis in terms of textural properties such as low tear force values and high extensibility.

Effect Adding Of Rice Bran Or Tomato Seed Protein Concentrate On Wheat Dough Performance And Pan Bread Quality Properties

This study was carried out to investigate the effect of partial supplementation of wheat flour with different ratio of rice bran or tomato seed protein concentrate on quality parameters of pan bread. It was used to supplement wheat flour under levels 5, 10 and 15% for rice bran protein concentrate (RBPC) and 3, 5 and 8% for tomato seed protein concentrate (TSPC) for production of pan bread. The results showed that the significant highest protein content was achieved by TSPC followed by RBPC. Lysine content, as a limited amino acid in wheat flour, increased in all supplemented samples. Samples supplemented with RBPC gained the highest chemical score than those of TSPC supplemented samples. Water absorption of wheat flour and stability of dough increase gradually by increasing of RBPC or TSPC. The addition of TSPC at all tested levels to wheat flour decreased the C3 values (pasting ability). All tested samples showed lower values of (C4, C3 –C4, and γ) compared to the control sample (increasing the activity of amylase), also, retrogradition ability decreased (C5 and C5 – C4). Extensibility of wheat flour dough was decreased as a result to adding RBPC, but it increases by adding TSPC. Energy of the dough was decreased gradually by increasing of RBPC. Moisture, crude protein, ash and crude fiber contents of pan bread had gradually increased with increasing the supplementation levels of PBPC or TSPC. As the supplementation ratio of either RBPC or TSPC increased, volume and specific volume of bread decreased. Pan bread produced by supplementation with 5%RBPC or 3%TSPC had more sensory acceptable rather the control bread. On the other hand, pan bread prepared by added 10% RBPC or 5% TSPC had the best freshness percentages during storage.

Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum)

Puroindoline (PIN) proteins are the molecular basis for wheat kernel texture classification and affect flour milling performance. This study investigated the effect of PINs on empirical rheology and pasting properties in Triticum turgidum ssp. durum and Triticum aestivum. Soft wheat (cv. Alpowa), durum wheat (cv. Svevo) and their derivatives in which PINs were deleted (Hard Alpowa) or expressed (cv. Soft Svevo). Presence of PINs affected flour particle size and damaged starch. PINs increased the pasting temperature and breakdown viscosity, while the effect on peak viscosity and setback were not consistent. Presence of PINs was negatively associated with GlutoPeak gluten aggregation energy and farinograph dough stability, suggesting a weakening of the gluten matrix. As regards dough extensibility, the role of PINs was evident only in common wheat: 5DS distal end deletion increased the resistance to extension, without affecting the dough extensibility. This study showed PINs to have different impact on pasting and rheological properties of T. aestivum and T. turgidum ssp. durum flours.

On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations

Abstract Dough extension tests are used in industry to rate flours for dough processability. The results impact flour selection for product use. Previously, it was shown that dough extension data correlated poorly with dough sheetability irrespective of whether doughs were tested fresh or rested. It was noted that sample shapes varied between specimens of flours. To understand how sample shape affects extensigraph tests, a finite element (FE) simulation-based approach was taken. Real extensigraph samples were drawn on a computer equipped with the commercial FE package ABAQUS and using the anisotropic Bergstrom Boyce model with Mullins damage (ABBM) constitutive model to describe the dough’s rheology. Results show that the force–extension traces were affected by sample shape, and that thinning occurs more from the sides than the bulk for slumped samples. The FE predictions for sample shape effects on hook force were validated against real tests. Similar dependencies on sample shape are also predicted for the alveograph and Kieffer micro-extensigraph tests.

Effects of particle size on the properties of whole-grain soft wheat flour and its cracker baking performance

In order to evaluate the effects of particle size on the properties of whole-wheat flour (WWF) and its cracker baking performance, two commercial U.S. soft wheat cultivars from different wheat classes (Eltan from Soft White Winter and Gro-Mor from Soft Red Winter) were used. Based on median diameter, WWFs of four different particle size distributions for each wheat cultivar were reconstituted after further grinding bran and shorts fractions of its corresponding flour. The median diameters of each WWF were 171.6 ± 0.3, 121.8 ± 3.4, 103.8 ± 2.1 and 89.9 ± 0.6 μm for soft white winter, and 170.0 ± 0.6, 120.8 ± 3.4, 106.3 ± 0.1 and 95.6 ± 1.8 μm for soft red winter, respectively. For both wheat cultivars, with decreasing particle size, the damaged starch contents of WWFs were increased significantly, but no significant changes in water, sodium carbonate and lactic acid-solvent retention capacity values were observed. Reduction of WWF particle size significantly affected dough rheological property, which showed an increase in the maximum resistance to extension and extensibility of cracker dough after being laminated and sheeted. Cracker baking results exhibited a significant increase in the ratio of stack height to dough weight and a decrease in bran specks on surface as WWF particle size reduced.