Dough Research Articles

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

In this study, the incorporation of leek in wheat bread was explored. Green leek leaves were dried with two techniques to obtain leek powder after milling. The air-dried and freeze-dried powders were incorporated into wheat flour at five substitution levels (0, 0.5, 1, 1.5 and 2 g/100 g). The impact of leek powder on dough rheology, bread quality, sensory evaluation and mould-free shelf-life was investigated. Leek powder negatively impacted the mixing properties and significantly changed the viscoelastic properties of the wheat flour dough. At low levels, the dough was strengthened whereas at higher levels both dough resistance as extensibility decreased. Bread quality was also affected, resulting in lower bread volume and coarser crumb structure. The negative impact on dough and bread properties was more pronounced for freeze-dried powder. The result of the sensory study showed that wheat flour could be fortified by 1 g/100 g of leek powder without adverse effect on the consumer acceptability. Finally, the addition of leek powder did not impact the mould-free shelf-life of wheat bread.

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated. The responses of dough thermomechanical and viscoelastic properties to hydrocolloid addition depended on the hydrocolloid type. A power-law gel model fitted well to the linear and non-linear viscoelastic parameters, i.e., G'(ω), G''(ω) and J(t), of doughs. The model parameters gel strength (S) and exponent (n) were well indicative of hydrocolloid-induced changes in dough strength and relaxation behavior. The torque-scale mixolab parameters C2, C3 and C5, showed a good linear relationship with hydrocolloid addition. These parameters were also well correlated with S and n. Hydrocolloids played a crucial role in the modification for dough microstructure by forming a more continuous gluten network and better connection between starch granules and protein matrix.

Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

Incorporation of A. auricula into wheat flour dough could improve their nutritional properties, but utilization of A. auricula is limited as it causes a weakened dough and deterioration in the quality of product. In this study, A. auricula was treated using high temperature high pressure processing combined with acidic solution treatment, and the effect of A. auricula before and after the treatment on the rheological and structural properties of dough was investigated. Results showed that the high temperature high pressure-acidic solution treated A. auricula (HTHPA) did not block the formation of intrachain disulfide bonds in glutenins. On the contrary, it led to a higher aggregation extent of glutenin macropolymer by contributing to the crosslinking of proteins via noncovalent interactions. Rheological tests showed that the doughs with 2–8% HTHPA exhibited higher elastic and viscous moduli and shear-thinning behavior compared to the doughs with 2–8% untreated A. auricula (UA). This will contribute to the volumetric expansion of dough during proofing. Temperature sweep test revealed that addition of 2–8% HTHPA could reinforce the intermolecular interactions in the dough structure. This study will provide a new method to design and produce A. auricula-enriched staple foods with desirable rheological and structural properties.

Waste Bread as Main Ingredient for Cookie Elaboration.

Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, 500 and 1000 μm sieves. Cookies were elaborated using 100% bread flours and combinations of 50% of bread flour and wheat flour. The rheology of the doughs, the dimensions of the cookies, their texture and colour were evaluated. Bread flour doughs presented higher G’ (elastic modulus), G” (viscous modulus) values than the control, especially with increased particle size. Bread flour cookies had a smaller diameter and a harder texture than the control, but in the case of whole bread flours of larger particle sizes, those differences were reduced. Cookies made with bread flour had a darker colour and higher a* values. The 50% mixtures did not present significant differences with respect to the control in terms of dough rheology, hardness, or lightness. Although the spreading factor was reduced, it was more similar to the control than to 100% bread flour cookies. Wasted bread flour can thus be used to replace wheat flour in cookie formulations.

Nature inspired dough processing of alumina-zirconia composites: Rheology, plasticity and weibull analysis towards net shaping

Advanced ceramic composites of alumina/zirconia are widely used in structural, functional and biomedical applications owing to superior physico-mechanical properties and biocompatibility. Unlike clays/bread dough, green shaping of ceramics was limited to slip casting due to insufficient plasticity. Herein, we introduce a ceramic dough forming inspired by the natural chemistry and mechanism of wheat flour dough. Ceramic blends were kneaded into a soft visco-plastic dough with vinyl polymer assuming the role of gluten matrix. A weakly linked dough matrix with a higher loss modulus enhanced the rate of powder deagglomeration and homogeneous distribution of the different phases during kneading. High plasticity index of the dough offers replication of intricate features with good dimensional retention. Dental prosthesis like root form implant, dental crown and bridge were successfully machined on a dried blank. Shape forming by this route is a viable alternative for dental prosthesis as evidenced by microstructure, strength and Weibull modulus values.

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

Differences in Mixolab measurements of dough processing were examined using, as a base, flour from pure breeding, isogenic, wheat lines carrying either the high molecular weight glutenin subunits 5 + 10 or 2 + 12. Before dough pasting, subunits 5 + 10 tend to form a stable gluten network relying mainly on disulfide bonds and hydrogen bonds, but 2 + 12 flour was prone to generating fragile protein aggregates dominated by disulfide bonds and hydrophobicity. During dough pasting, a broader protein network rich in un-extractable polymeric proteins, disulfide bonds and β-sheets was formed in the dough with subunits 5 + 10, thus resulting in an extensive and compact protein-starch complex which was characterized by high thermal stability and low starch gelatinization, while in the dough of the 2 + 12 line, a porous protein-starch gel with fragmented protein aggregates was controlled by the combination of disulfide bonds, hydrophobicity and hydrogen bonds that facilitated the formation of antiparallel β-sheets.

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.

The objective of this investigation was to evaluate the effects generated by amaranth flour (AF)—of different particle sizes (PS) added to white wheat flour from 0% to 20%—on the proximate composition, dough rheological behavior, and bread technological parameters. The reduction of particle size led to an increased hydration capacity of the wheat–amaranth composite flour, while bulk density decreased. Increasing the amount of AF and decreasing the PS led to a significant increase in protein, lipids, and ash contents, while the moisture and carbohydrates of the composite flour decreased. Increasing AF addition led to an increase in dough tenacity and a decrease in dough extensibility, while the PS had an irregular trend. The large particle size, at 15% and 20% levels of AF in wheat flour, increased significantly (p < 0.001) the dough tenacity and hardness, bread firmness, but decreased bread volume, porosity, and elasticity, while medium and small particles at 5–15% addition levels improved porosity and elasticity of the composite bread. Significant correlations (p < 0.05) were found between proximate composition, dough rheological characteristics, and bread quality for the wheat–amaranth composite flours. The results of this study are an important basis for the development of innovative wheat–amaranth bread recipes.

Expression analysis of α-gliadin isoforms in wheat grains

Gliadin is a major wheat seed storage protein that affects the extensibility of flour dough. Multiple genes encode gliadin, and there are numerous isoforms encoded by these genes, some of which might be related to flour quality. In this study, gliadin isoforms encoded by 30 α-gliadin genes from the wheat cultivar “Chinese Spring” (CS) were identified using 2-DE and MS/MS. The chromosomes where these isoform genes are located were determined using Gli-2 locus-deficient lines. A quantitative analysis by 2-DE revealed differences in expression levels among α-gliadin isoforms. We also separated the polymer and monomer fractions of the total protein by SEC. We found that an α-gliadin isoform with 7 cysteine residues was present at relatively higher levels in the polymer fraction than an α-gliadin isoform with 6 cysteine residues. The present study results can help in understanding the relationship between the properties of α-gliadin isoforms and the physical properties of dough in the future. SignificanceFor investigating the relationship between isoforms and dough extensibility, we identified α-gliadin isoforms encoded by 30 genes among the 50 genes cloned until date. Moreover, the polymer and monomer fractions of the total protein were separated by SEC. We found that an α-gliadin isoform with 7 cysteine residues was present at relatively higher levels in the polymer fraction than an α-gliadin isoform with 6 cysteine residues. This study provided useful information for elucidating the relationship between the properties of α-gliadin isoforms and the physical properties of dough.

Вплив борошна з макухи олійних культур на вміст цукрів у житньому хлібі

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology

Effect of nixtamalization with Ca(OH)2, CaCl2, and CaCO3 on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs

The effect of dough formation using dynamic rheology, thixotropy, zeta-potential, and FT-IR properties of soft wheat dough as a function of Ca(OH)2, and Ca-salts contents (0.3%, 0.7%, and 1.1%) was investigated. Physical data were further supplemented by measurements of dough texture profile analysis, wet gluten, and pH. Additional information provided by structure-sensitive properties, such as the zeta-potential, thixotropic index, and slopes of rheo-destroyed and complex viscosity curves using Cox–Merz rule, can comprise complementary instances of evidence of the ability of dough self-regeneration or build-up after rheodestruction to certain limits. There is a different behavior of the dough properties above and below pH 7.0. Above pI ≈ 5.2, dough (pH 5.5–7.0) has zeta-potential with negative charge from ionizing hydroxyl groups of starch and proteins that favor protein unfolding and that increase α-helix, wet gluten, and functionality. Weak non-covalent bonds and electrostatic forces induce strong entanglement and interaction with water, increase swelling, and preserve the chemical structure. However, at pH > 7.0, Ca(OH)2 treatment changed to negative charge tendency of the dough system, specifically of starch. The effects provided by nixtamalization are essential for its application in improvement of wheat flour with limited functionality, such as soft wheat flour and other grains or materials.

The Mycotoxin Risks Lurking in Breads Sold in Abuja Metropolis

Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source of nutrients, such as macronutrients and micronutrients that are all essential for human Bread like other bakery products are subject to microbial contamination and spoilage by molds irrespective of the intrinsic composition of the product. The present study was carried out to identify the fungi associated with bread spoilage sold in Abuja metropolis, Nigeria and the possible health risks. Twenty-four (24) bread products from different locations within FCT, Abuja, Nigeria covering the six regions; Abaji, AMAC, Bwari, Gwagwalada, Kuje and Kwali were sampled and the molds associated with them were isolated using spread plate method. Based on the cultural and morphological characterizations using standard identification techniques, the mold namely Aspergillus sp. (29.7%), Mucor sp. (17.4%), Penicillum sp. (17.1%), Fusarium sp. (14.7%), Rhizopus sp. (8.0%), Cladosporium sp. (7.4%) Alternaria sp. (3.4%) and Geotricum sp. (2.3%) were found. The presence of mold is a signal to the possibility of mycotoxin build-up and other food safety risks. Therefore, bread manufacturer and distribution vendors need to periodically validate their preventive measures to control potential hazards associated with fungi-laden breads.

Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.

Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread

Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms.

Effect of flour particle size on the qualities of semi‐dried noodles and fine dried noodles

The qualities of semi-dried noodles (SDNs) and fine dried noodles (FIDNs) made of three kinds of wheat flour with different particle sizes were investigated. Rheological analysis showed that the dough of fine flour (D90: 55.8 µm) had better elasticity. The dried noodles of fine flour had high percentage of large polymeric proteins and ordered secondary structure of gluten protein. SDNs of fine flour contained stronger gluten network and had higher hardness and tensile strength. However, the flour particle size of FIDNs with good texture characteristic was larger than that of SDNs, and increasing dryness reduced the strength of gluten network. The dense internal structure was observed in dried noodles of fine flour, and the noodles had lower cooking loss and the best sensory evaluation. For reducing the adverse effect of drying on noodles, fine flour (D90: 55.8–66.8 µm) was required in the production of SDNs and FIDNs. Novelty impact statement Semi-dried noodles (SDNs) made of fine flour (D90: 55.8) contained strong gluten network, and their hardness, springiness, chewiness, and tensile strength were at high level. However, the flour particle size (D90: 66.8) of fine dried noodles (FIDNs) with good texture characteristic was larger than that of SDNs. Moreover, the dense internal structure was observed in SDNs and FIDNs made of fine flour, and they had lower cooking loss and the best organoleptic property.

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.

Effects of vacuum degrees (0.00, 0.02, 0.04, 0.06, 0.08MPa)on water distribution state, tensile properties, stress relaxation properties, and viscoelasticity of dough, as well as the effects of mixing speed (50, 70, 90rpm/min)andwater content (40%, 45%, 50%) under optimum vacuum degree were studied. The results showed that the proper vacuum degree (0.06MPa) could promote the full contact between flour and water and improved the water-holding capacity of the dough. Meanwhile, the dough had stronger tensile strength, the best viscoelasticity and the ability to recover from external deformation more quickly. Under the vacuum of 0.06MPa,with the increasing of mixing speed, the response to the external force of dough increased first and then decreased. Adding more water reduced the strength of dough, weakened the response to external forces, and led to a significant decreaseintensile resistance and tensile area of the dough, as well as a decrease in viscoelasticity (p<0.05). The propervacuum mixing allowed the preparation of dough to require more water and less energy. PRACTICAL APPLICATION: In the processing of wheat flour products, vacuum mixing is considered to be beneficial to the quality of noodles and breads. As the intermediate of these products, the dough is of great significance for the monitoring of its rheological characteristics. In this study, a moderate vacuum degree led to a significant improvement in the rheological properties of the dough, and the processing performance was the best. Under the optimal vacuum degree, the influence of mixing speed and water amount cannot be ignored. Vacuum mixing is an efficient dough preparation method, which can produce certain economic benefits.

Aggregative and structural properties of wheat gluten induced by pectin

Pectin is a common food additive used for enhancing the health benefits of dietary fibers, and is the most structurally and functionally complex polysaccharide, rich in galacturonic acid. In this study, we investigated changes in the aggregative property of gluten, their rheological properties, and secondary structure, as well as in the gluten network, when supplemented by apple pectin. Adding pectin was shown to enhance the macromolecular aggregation of gluten, and improved the rheological properties of dough by inducing a dense network of gluten. The presence of pectin decreased α-helix content but increased β-sheet and β-turn structure of gluten, suggesting that pectin affected the hydration level of gluten, leading to the formation of aggregated β-structures. This study provides a better understanding of pectin functionality in wheat flour dough, and is valuable for guiding in the application of pectin in wheat flour food products.

Preliminary Investigation on the Physicochemical and Functional Properties of Commercial Salmorejo Found in Spanish Supermarkets.

Salmorejo is a traditional Spanish food made of raw tomatoes, bread, garlic, and virgin olive oil. The food industry aims to satisfy consumer demand for ready-to-eat salmorejo while trying to maintain characteristics of the homemade product. In this work, we have assessed physical-chemical and color parameters, radical scavenging activity, and total polyphenol, lycopene, and β-carotene contents of raw and pasteurized commercial salmorejo, as well as homemade (raw) salmorejo samples. Our results showed that heat treatment had a significant influence on color parameters of salmorejo, with pasteurized samples being less red and exhibiting an increase in the degree of browning. Pasteurized samples also showed the highest radical scavenging activity when expressing the results per dry weight. However, when water content was considered, radical scavenging activity was superior in homemade samples when analyzing non-polar molecules extracted with acetone. Results were similar for polyphenol content. It was also observed that heat treatment affected lycopene but not β-carotene content. When acquiring commercial salmorejo at the supermarket, consumers have the option to choose between already prepared pasteurized or raw salmorejo. According to the results obtained in this work, physicochemical and functional properties of commercial raw salmorejo were comparable to a larger extent than pasteurized salmorejo compared to those exhibited by homemade salmorejo samples.

Maltose formation during the isothermal rest of wheat dough

Wheat flour dough with a water content ranging from 1.5 to 6.0 g-H2O/g-flour was prepared and rested at temperatures between 40 °C and 80 °C for 6–7 h. The amount of maltose produced by endogenous amylolytic enzymes during the rest period was measured. The differential scanning calorimetric measurement of the dough showed that 80% and 100% of starch was gelatinized at 60 °C and 70 °C, respectively, at water contents of 3.0 g-H2O/g-flour or higher. The amount of maltose produced reached ~0.25 g-maltose/g-flour at 60 °C for dough with water contents of 3.0 g-H2O/g-flour or higher. At temperatures of 60 °C or higher, the amount of maltose produced decreased due to inactivation of amylolytic enzymes. The amount of maltose produced was smaller at temperatures lower than 60 °C due to insufficient gelatinization of the starch. Furthermore, kinetic analysis showed that maltose formation processes consisted of two processes: an early fast one and a later slow one.

Use of Grape Peels By-Product for Wheat Pasta Manufacturing.

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties.