Dough Research Articles

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

In this study, the effect of cereal endospermic cell wall from wheat, barley, and sorghum on rheological properties with special reference to farinographic and mixographic characteristics of wheat flour dough was observed. For the purpose, endospermic cell wall was isolated from two varieties of each cereals by using popping method. Moreover 1% and 2% of cereal endospermic cell walls were added in wheat flour and farinographic (i.e., water absorption capacity, dough development time, dough stability, softness of dough, mixing tolerance index [MTI]) and mixographic characteristics (i.e., mixing time and peak height) were determined through farinograph and mixograph. Results revealed that rheological properties of wheat flour were significantly improved by the addition of cereal cell walls. Higher increase in water absorption capacity (70.56 ± 0.32%), dough stability (7.77 ± 0.19 min), peak height (70.41 ± 0.34 BU), and MTI (73.59 ± 0.33%) of dough was observed with the addition of barley cell wall followed by wheat and sorghum cell walls at 2%. Moreover dough development time (3.13 ± 0.34 min), mixing time (4.32 ± 0.07 min), and softness of dough (125.60 ± 0.29%) were decreased more significantly through barley cell wall than wheat and sorghum cell walls. Conclusively, utilization of cereal cell wall in cereal-based products improve product quality. Practical applications Cereal cell wall is the layer of polysaccharides, that is, cellulosic and non-cellulosic. These components improve the farinographic and mixographic properties of dough. Cell wall has higher polysaccharides than grain. In this study, cereal cell walls (from wheat, barley, and sorghum) were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, MTI, and peak height were improved. In nutshell, utilization of cell wall in cereal-based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, bacterial infections.

Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content

The kneading step of wholewheat flour (WWF) dough was monitored using low-resolution 1H nuclear magnetic resonance (NMR). The tested variables were kneading time and total water content. Two 1H Free induction decay (FID) (A and B) and four 1H T2 Car-Purcell-Meiboom-Gill (CPMG) (C, D, E and F) proton populations were observed and the attribution to the different proton domains was made based on the literature and data acquisition. Kneading time significantly increased the mobility and the relative abundance of popA, the relative abundance and strength of protons of popC, D and E, while significantly reducing the relative amount of popF and increasing its mobility. This evolution of the proton populations during kneading was interpreted as chemical/physical transformations of the flour constituents. The use of WWF may reveal the changes in molecular dynamics underlying the higher water requirements of unrefined doughs, often associated with improved bread quality.

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation.

Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.

Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.

The mesoscopic structure in wheat flour dough development

The Farinograph time-to-peak is an important wheat flour quality parameter. It is well-established that insoluble glutenins correlate with the strength of the gluten network and dough mixing time. To learn more about the physical changes at the mesoscopic level, dough samples were prepared in the Farinograph for study with diffusion wave spectroscopy. It was confirmed that a space-filling network was formed by wheat gluten proteins (mainly glutenin). At peak development (9.0 min) it was shown that the starch granules were confined in the gluten network. After the time-to-peak, dough resistance weakened, showing an increase of the starch granule movement. Kneading disrupts insoluble glutenin particles, the disrupted glutenin becomes part of the Sodium Dodecyl Sulfate (SDS)-extractable proteins. Both soluble and insoluble wheat protein extracts have been characterized by light scattering techniques. The results derived from light scattering of the wheat protein fractions: particle radii, apparent molar mass and geometrical shapes, suggests that the disrupted glutenin aggregate shape and glutenin size heterogeneity could be more important for gluten network bulk consistency, connectivity and resistance at dough peak, than the apparent molar mass of the solubilized glutenins, reaching a maximum after dough peak.

Rheological characteristics of wheat-chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread.

Bread is a staple food for majority of the people worldwide, but it has a high glycemic effect. Substituting wheat flour partly with chickpea flour and the presence of bran is suggested to improve the glycemic effect of bread; however, the non-gluten substances in wheat flour adversely affect dough rheology. The addition of amla powder was tested on the rheological properties of wheat-chickpea flour composite doughs; also, the physical and sensory qualities of bread made thereof. The results showed that when the level of replacement of refined white flour (WF) or whole wheat flour (WWF) with chickpea flour was increased from 0 to 40%, it significantly affected the rheological properties and functionality of dough. A decreased farinograph water absorption, higher mixing tolerance index (i.e., weakening of dough), decreased resistance to extension, and lower ratio numbers were obtained with some differences between WF and WWF at the higher level of chickpea flour substitution. The addition of amla powder to WF: chickpea flour (60:40) blends reduced the angle of ascending (from 7.0 ± 0.7 to 6.0 ± 0.7) and angel of descending (from 3.2 ± 0.21 to 2.4 ± 0.2), indicating the slight tightening of gluten leading to dough breakdown. The addition of amla powder improved the mixing characteristics of the composite flour doughs, as well as the physical and sensory qualities of the bread. In conclusion, amla powder can help overcome the deleterious impact of adding chickpea flour to WF or WWF for producing good quality pan bread for people with type-2 diabetes.

Inovasi Tepung Premiks Pancake Mocaf Instan dan Pancake ”Gama Pantelo” di Dusun Gebang, Desa Kemiri, Tanjungsari Kabupaten Gunungkidul

INNOVATION OF INSTANT MOCAF PANCAKE PREMIX FLOUR AND PANCAKE OF “GAMA PANTELO” IN GEBANG HAMLET, KEMIRI VILLAGE, TANJUNGSARI GUNUNGKIDUL REGENCY. The purpose of this activity is to empower the Gebang hamlet farmer women's group, Kemiri village, Tanjungsari District Gunungkidul Regency in optimizing mocaf products so that they have time keep the old and not undergo physical and chemical changes, practical and easy to process in the form of Instant Mocaf Flour Pancake Mocaf “Gama pantelo” as a snack or dessert that can be eaten at any time. The method of activity is done by demonstration and hands-on practice. “Gama Pantelo” Instant Premix Pancake Flour is made by pouring mocaf flour, refined sugar, baking powder, milk powder, and vanilli in a basin by passing it on a sieve to get a homogeneous powder size, then stirring it evenly and then mixing the instant mocaf pancake flour in aluminum foil zipperlock packaging. Pancakes are made with instant premix mocaf pancakes mixed with 1 egg and 180 ml of water then stirred evenly using a mixer. Furthermore, after mixing evenly, the dough is cooked on a small teflon that has been previously smeared with a little oil / butter, then baked until a little cavities arise on the surface of the dough and then the dough is turned over and baked until the pancakes turn golden brown. After that it is appointed and can be served. This activity succeeded in arousing the motivation of farmer women's groups in making variations of cassava preparations.

Deciphering the immunogenic potential of wheat flour: a reference map of the salt-soluble proteome from the U.S. wheat Butte 86

BackgroundWithin the complex wheat flour proteome, the gluten proteins have attracted most of the attention because of their importance in determining the functional properties of wheat flour doughs and their roles in human health conditions such as celiac disease and food allergies. However, certain non-gluten proteins also trigger immunological responses but may be present in flour in low amounts or obscured by the more abundant gluten proteins in two-dimensional gels of total protein preparations.MethodsNon-gluten proteins were preferentially extracted from the flour with a dilute salt solution and separated by two-dimensional gel electrophoresis. Proteins in 173 gel spots were identified by tandem mass spectrometry after cleavage with trypsin or chymotrypsin. Transgenic wheat lines in which specific groups of gluten proteins were suppressed by RNA interference were used to estimate the amount of carry-over of gluten proteins in the salt-soluble protein fraction.ResultsFifty-seven different types of non-gluten proteins were identified, including 14 types that are known or suspected immunogenic proteins. The predominant proteins in 18 gel spots were gluten proteins. Some of these also contained non-gluten proteins. Analysis of the salt-soluble proteins from a transgenic line in which omega-1,2 gliadins were eliminated by RNA interference indicated that certain omega-1,2 gliadins were present in large amounts in the salt-soluble fraction and obscured relatively small amounts of beta-amylase and protein disulfide isomerase. In comparison, analysis of a transgenic line in which alpha gliadins were absent revealed that glyceraldehyde-3 phosphate dehydrogenase was a moderately abundant protein that co-migrated with several alpha gliadins.ConclusionsIn this study, we constructed a proteomic map of the non-gluten protein fraction of wheat flour from the US wheat Butte 86 that complements a proteomic map of the total flour proteins developed previously for the same cultivar. Knowing the identities of low abundance proteins in the flour as well as proteins that are hidden by some of the major gluten proteins on two-dimensional gels is critical for studies aimed at assessing the immunogenic potential of wheat flour and determining which wheat proteins that should be targeted in future gene editing experiments to reduce the immunogenic potential of wheat flour.

ВЛИЯНИЕ ЭЛЕМЕНТОВ ТЕХНОЛОГИИ НА СТРУКТУРУ УРОЖАЯ И КАЧЕСТВО ЯРОВОЙ ПШЕНИЦЫ

The results of studying the influence of elements of the technology of cultivation of spring wheat (various predecessors, methods of basic tillage, doses of mineral fertilizers) in order to obtain grain that meet the food requirements (GOST 9353-2016) are presented. The studies were carried out in 2015–2017 in the Ulyanovsk region in the forest-steppe zone on leached chernozem. The object was the Ulyanovskaya 105 spring soft wheat variety, which has been recommended for cultivation in the Volgo-Vyatka (4), Middle Volga (7), Ural (9) regions of the Russian Federation since 2017. The scheme of the experiment provided for placement after peas and winter wheat, autumn main dumping and shallow tillage. In each of the options, the sowing was carried out using three backgrounds of mineral fertilizer – N24Р6 К0 kg/ha a.i. before sowing; N64Р18К35 kg/ha d.v. before sowing + retardant “Tse Tse Tse 750” (chlormequat chloride); N50Р30К70 kg/ha d.v. before sowing + N25 in tillering + N30 after heading + retardant “Tse Tse Tse 750”, calculated for the planned yield of 4.0; 5.0 and 6.0 t/ha, respectively. The meteorological conditions in the years of research were characterized by uneven precipitation (HTC in 2015 – 0.7; in 2016 – 0.8; in 2017 – 1.4). The grain yield of the studied variety of spring soft wheat on average for the variants of the experiment ranged from 3.82 t/ha to 5.60 t/ha with its high quality. The largest amount of protein (720–760 kg/ha) and grain weight per ear (1.07–1.08 g) were formed by the predecessor of peas after plowing against the background of the introduction of mineral fertilizers in doses calculated for the planned yield of 5.0–6,0 t/ha. In terms of the content of crude gluten (28.1–30.9%), in nature (786–798) and vitreousness (87–91%), the grain corresponded to the indicators of class 2, in terms of protein content in the grain (12.5–13.5%) – indicators of the 3rd class of GOST 9353-2016. Higher quality grain with a higher yield level was formed according to the pea predecessor. The coefficient of elasticity of flour dough within the normal range for strong wheat (0.70–0.85) was observed on all variants of plowing and on 1 background of mineral fertilizers for fine processing according to the predecessor winter wheat, as well as on 1 and 2 backgrounds of mineral fertilizers according to to both methods of basic tillage according to the pea precursor. According to the general baking assessment (4.1–4.4 points), the Ulyanovskaya 105 variety corresponded to the norm for valuable crop varieties.

Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat‐pumpkin flour bread

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to improve rheological, functional, and textural properties of wheat-pumpkin flour. First, different supplementation levels of pumpkin flour (5, 10, 15, 20% wt/wt) were incorporated in wheat flour to investigate textural and sensorial parameters. Second, different hydrocolloids were substituted (0.50% wt/wt) to explore their behavior on supplemented flour. The pasting properties like peak, final, breakdown back, and setback viscosity were: 931–1,479 cP, 1,123–1,517 cP, 464–632 cP, and 656–670 cP, respectively. Dough density ranged from 1.02 to 1.19 g/cm3, whereas foaming properties like foaming capacity and foaming stability exhibited variations from 22.8% to 30.8% and 8.69% to 20.0%. Scanning electron microscope (SEM) showed that guar gum improved the microstructure and cross-linking properties of bread. It can be concluded, that mixing of pumpkin flour and guar gum improves different properties of baked products and playing positive role in baking industry. Practical applications The focus of this research is on the quality parameters of supplemented flour dough and breads under the effect of different hydrocolloids. Hydrocolloids, due to their hydrophilic nature, impart positive rheological properties to dough having better viscoelastic behavior then control treatments by strengthening gluten network and improved functional properties. The bread samples exhibit smooth texture and better heat stability which is quite beneficial in baking and for food products that require high-temperature processing. In the end, images of scanning electron microscope demonstrated that hydrocolloids improved porosity and microstructure of bread significantly, hence, it is concluded that guar gum have positive impact on quality parameters of bread containing wheat and pumpkin flours.

Determination of acrylamide in Chinese foods by GC-Ion Trap MS using 2-bromopropenamide and 2-bromopropenamide-13C3

GC/Ion-Trap MS has been employed to determine the acrylamide content in some Chinese foods. The brominated derivative, 2,3-dibromopropionamide (2,3-DBPA), was found unstable and was converted to 2-bromopropenamide (2-BPA) during the GC/MS analysis. Lowering the injector temperature reduced the formation of 2-BPA. Triethylamine was used to convert 2,3-DBPA to 2-BPA, which was stable during the analysis. The 13C3-labeled acrylamide was used as the internal standard. The ratio of peak area of 2-bromopropenamide (m/z 151) to 2-bromopropenamide- 13C3 (m/z 154) was used for quantification. The recoveries were between 102% and 110% when wheat flour dough was spiked with acrylamide at 10 to 50 μg/kg, with the detection limit of 5 μg/kg. Among the Chinese foods tested (fried gluten, instant noodles, and twisted cruller), old twisted cruller consisted the most acryl ide (890-900 μg/kg), whereas fried gluten yielded the least acrylamide (less than 20 μg/kg), probably due to the absence of starch.

Comparison of rheological properties of dough prepared with different wheat flours

Wheat flours milled from different wheat varieties and collected from different streams of milling system were used as raw materials in this study. The proteins of different flours were extracted and analyzed using electrophoresis for their composition. The dough rheological properties of different flours, including farinographic and extensographic properties, were also studied to correlate with their protein compositions. According to the results of electrophoresis, the flour protein compositions were grouped into six groups. The molecular weight ranges of the proteins in these six groups were 205.0-97.4, 97.4-66.2, 66.2-45.0, 45.0-36.0, 36.0-24.0, and 24.0-6.5 kDa, respectively. The protein contents of these six groups were found to be significantly correlated to some rheological values of wheat flour dough. These results revealed that the dough rheological properties of wheat flour were not only correlated significantly to the total protein content of the flour but also to the composition of the proteins.

Barley β-glucan concentrate and its acid hydrolysate for the modification of dough making and rheological properties of water chestnut flour

β-Glucans are known for their beneficial physiological roles but can be used as potential food hydrocolloid. The present study was performed to assess the potential of barley β-glucan concentrates (native and partially hydrolyzed) in altering the functional properties of water chestnut flour dough. The β-glucan concentrate was subjected to partial hydrolysis to prepare a low molecular weight polymer. The WAC, swelling behavior, and pasting properties were significantly modified after the addition of β-glucan concentrates. The water chestnut dough incorporated with β-glucan concentrates displayed enhanced viscoelastic and creep characteristics and the efficacy of β-glucans in providing strength to water chestnut dough depended on its molecular weight. Hydrolyzed β-glucan concentrates increased the elasticity of dough to the greater magnitude in comparison to its native counterpart.

Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

• Early inflation was temperature-dependent only, whatever the location in the dough. • Temperature of pore opening could be determined from local changes in area. • Collapse in unbalanced dough concerned in the outer layers only. • Values for local and overall inflation were closer when the oven temperature was low. • Inflation was lower at higher oven temperature, with the dominant impact beneath the loaf surface.

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

Дослідження реологічних властивостей тіста із спельтового борошна різного помелу

Дослідження реологічних властивостей тіста із спельтового борошна різного помелу

Дослідження реологічних властивостей тіста із спельтового борошна різного помелу

Дослідження реологічних властивостей тіста із спельтового борошна різного помелу

Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1

AbstractCorn flour is fermented with Lactobacillus plantarum Y1 at 37 °C for 60 h to modify its functional properties. The effects of the fermentation on structural and physicochemical properties of corn flour, starch, zein, and glutelin are investigated. Swelling power, solubility, water binding capacity, and light transmittance of corn flour increases significantly after fermentation. The fermentation process reduces the hardness and retrogradation tendency of corn flour dough; while, viscidity, elasticity, and cohesiveness of corn flour dough enhances after fermentation. Microscopy analysis shows that the surface structure of corn flour particles and starch granules become porous after fermentation. Starch isolated from the fermented corn flour shows greater viscosity, pasting temperature, and enthalpy values than those of starch isolated from ordinary corn flour. Zein hydrolyzes moderately and its secondary structure becomes more regular and ordered after fermentation. However, glutelin hydrolyzes to a greater extent and its secondary structure tends to be disordered after fermentation. Cakes made of the fermented corn flour show lower hardness and greater chewiness compared to those of cakes made of the ordinary corn flour. The obtained results indicate that the functional properties of corn flour can be successfully improved by the fermentation with L. plantarum Y1.

The Food and Nutrition Environment at Secondary Schools in the Eastern Cape, South Africa as Reported by Learners.

Overweight and obesity are growing concerns in adolescents, particularly in females in South Africa. The aim of this study was to evaluate the food and nutrition environment in terms of government policy programs, nutrition education provided, and foods sold at secondary schools in the Eastern Cape province. Sixteen schools and grade 8–12 learners (N = 1360) were randomly selected from three health districts comprising poor disadvantaged communities. Based on age and sex specific body mass index (BMI) cut-off values, 13.3% of males and 5.5% of females were underweight, while 9.9% of males and 36.1% of females were overweight or obese. The main food items purchased at school were unhealthy energy-dense items such as fried flour dough balls, chocolates, candies, and crisps/chips. Nutrition knowledge scores based on the South African food-based dietary guidelines (FBDGs) were poor for 52% to 23.4% learners in Grades 8 to 12, respectively. Female learners generally had significantly higher nutrition knowledge scores compared to their male counterparts (p = 0.016). Questions poorly answered by more than 60% of learners, included the number of fruit and vegetable portions required daily, food to eat when overweight, foods containing fiber, and importance of legumes. It was noted that the majority of teachers who taught nutrition had no formal nutrition training and their responses to knowledge questions were poor indicating that they were not familiar with the FBDGs, which are part of the curriculum. Nutrition assessment as part of the Integrated School Health Program was done on few learners. Overall however, despite some challenges the government national school meal program provided meals daily to 96% of learners. In general, the school food and nutrition environment was not conducive for promoting healthy eating.

Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.