Dough Processing Research Articles

Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality

In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05-7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.

Comparison of different colored barley hordein/glutelin techno-functional and its ratio modulation on the improvement of reconstituted dough's dynamic thermal processing behavior: A mechanistic investigation

Aiming to boost the high-value utilization of colored barley resources and to broaden its processing depth in cereal products. This study compared the techno-functional characteristics of hordein/glutelin, a key component for gluten in white (W), blue (B), and black (BK) barley, and attempted to modulate their ratios for enhancing reconstituted dough thermal processing suitability. Results indicated that white barley's hordein/glutelin techno-functional profiles are more adapted for dough processing. During dough thermal processing, C2-C3 interval changes were mainly reflected in morphological structure, water distribution, rheological behavior, and textural properties, while the C3-C4 interval variations were interpreted as protein secondary/tertiary structural transitions and intermolecular interactions. Notably, “hordein: glutelin = 50:50″ was a crucial factor in determining the barley dough quality, i.e., low hordein ratio (25:75) was unfavorable for gluten matrix and continuous network formation, whereas its excessive ratio (75:25) weakened the protein aggregation behavior and gluten interaction with starch. Correlation analysis showed that the gluten network's connection density/porosity, protein's secondary structure, and ionic bond strength are key factors modulating dough processing suitability. Therefore, by rationally regulating the hordein/glutelin ratio, barley dough products can be produced with various edible characteristics for consumption. Also, attention should be focused on breeding high hordein ratio barley kernels to improve their gluten profile and thus promote its potential application in cereal processing.

Effect of Flammulina velutipes Soluble Dietary Fiber on Dough Processing Characteristics and Micro-Fermented Dried Noodles Quality Properties.

Our research focused on the integration of Flammulina velutipes soluble dietary fiber (Fv-SDF) into wheat flour during the production of dried noodles, delving into the impact of different addition ratios of Fv-SDF on both dough processing characteristics and the quality of the micro-fermented dried noodles. The viscometric and thermodynamic analyses revealed that Fv-SDF notably improved the thermal stability of the mix powder, reduced viscosity, and delayed starch aging. Additionally, Fv-SDF elevated the gelatinization temperature and enthalpy value of the blend. Farinograph Properties and dynamic rheology properties further indicated that Fv-SDF improved dough formation time, stability time, powder quality index, and viscoelasticity. Notably, at a 10% Fv-SDF addition, the noodles achieved the highest sensory score (92) and water absorption rate (148%), while maintaining a lower dry matter loss rate (5.2%) and optimal cooking time (142 s). Gas chromatography-ion mobility spectrometry (GC-IMS) analysis showed that 67 volatile substances were detected, and the contents of furfural, 1-hydroxy-2-acetone, propionic acid, and 3-methylbutyraldehyde were higher in the Fv-SDF 10% group. These 10% Fv-SDF micro-fermented noodles were not only nutritionally enhanced, but also had a unique flavor. This study provides a valuable theoretical basis for the industrial application of F. velutipes and the development of high-quality dried noodles rich in Fv-SDF.

Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality

To address certain issues in noodle processing, a self-designed vibrating plate ultrasound equipment was implemented in dough processing. This study investigated the effects of ultrasound on the disulfide bond, secondary structures, and microstructures of noodles, as well as their qualities including texture, tensile strength, and cooking characteristics. The objective was to uncover the underlying mechanisms by which ultrasound assistance enhances dough processing. The findings indicated that ultrasonic treatment enhanced noodle quality, especially under the action of medium-intensity ultrasound treatment (MUS, 330 W; 30 s). After undergoing MUS, the noodles exhibited a notable enhancement in tensile force and stretching distance by 21.2% and 49.3% compared with the control group. MUS treatment facilitated the transformation of loosely bound water to tightly bound water during dough processing. LUS, MUS, HUS treatment led to a notable increase in β-turn and β-sheet contents. Moreover, the microstructure of noodles exhibited enhanced stability and orderliness, characterized by reduced exposed starch particles and smaller pore size. Noodles treated with MUS received the highest sensory scores. Overall, the vibrating plate ultrasonic-assisted dough processing technology demonstrated improvement in the quality of noodles, offering an innovative strategy for enhancing flour product production.

Effect of heating treatment on processing characteristics of rice dough

Rice dough is a good source of digestible protein due to its advantages of being gluten-free and hypoallergenic compared to wheat dough, but the poor elasticity, low elongation and adhesion of rice dough limit its application. The effect of heating treatment with different temperature (40–100 °C) on processing characteristics of rice dough was explored. The results of fermentation characteristics showed that the best gas production and gas retention properties of rice dough were achieved at 70 °C. The rheological properties demonstrated a certain degree of deformation resistance at 85 °C, which resulted in the rice dough system exhibiting a tendency to flow at this temperature. Consequently, the blanching dough below 85 °C was deemed preferable for blanching. In addition, with the increase of temperature during blanching., the strength of the rice dough gel network increased. The results of proton distribution showed some of the emi-bound and free water in the rice dough was bound to bound water by exposed hydroxyl groups, leading to an increased bound water content, a decreased adsorbed and free water content. The degree of gelatinization of the rice dough increased gradually with increased blanching temperature, and the stability and resilience of rice dough reached the best at 70 °C. The thermal stability demonstrated that the ungelatinized portion of the rice dough exhibited enhanced structural stability, with the optimal thermal stability attained at 70 °C. It can therefore be concluded that the scalded dough made at 70 °C exhibits superior performance in all aspects and is suitable for subsequent processing of rice dough, which suggests a novel approach to the utilisation of rice dough in the future.

Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread

Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10–20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality, and shelf life was investigated. KS substitution improved the water-binding ability of mixed flour, making it easier to gelatinize while improving viscoelasticity but reducing the integrity of the dough's gluten network structure. As the substitution rate increases, the hardness, air-cell ratio, and width-to-height ratio of bread significantly increased, while the springiness, resilience, baking loss, and specific volume reduced significantly (p < 0.05). KS enriched the bread's color and flavor by promoting the Maillard reaction during baking. Overall acceptability of 10% KS group was highest in sensory evaluation. KS substitution significantly reduced starch digestibility and expected glycemic index (GI), inhibited mold growth and reproduction during storage and prolonged the shelf life of the bread at 25 °C.

Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability

Aiming to investigate the changes and effects of different particle sizes of wheat A/B starch during dough fermentation, the present study reconstituted A/B starch fractions in ratios of 100:0, 75:25, 50:50, 25:75, and 0:100, further blended with gluten and subjected to slight (20 min), medium (30 min), and high (60 min) fermentation processes by yeasts. Results showed that fermentation gas production promoted gluten network extension, inducing starch granule exposure and dough surface roughness. Also, fermentation fractured protein intermolecular disulfide bonds and decreased α-helix and β-folded structure content, contributing to GMP, LPP, and SPP content decreases. Moreover, moderately increasing the B-starch ratio in the dough can improve gluten network stability, continuity, and air-holding capacity. The 25A-75B steam bread exhibited optimal processing suitability (better morphology, texture, and quality) due to its higher GMP and polymer protein content with lower free sulfhydryl and monomeric protein content. Further, conformational relationships indicated the key indicators influencing dough products' properties were free sulfhydryl content, GMP content, protein molecular weight distribution, and secondary structure. The obtained findings contributed to understanding the effect of wheat starch granule size distribution on dough processing behavior, and future targeted breeding for wheat cultivars with high B-starch content for improved fermentation pasta product qualities.

Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments.

The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep-fried dough sticks. Results showed that the change of amylose content in deep-fried dough sticks during the deep-frying process was positively correlated with time and temperature. Moreover, the deep-frying process of deep-fried dough sticks was accompanied by the formation of starch-lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746cm-1, respectively. The melting enthalpy (ΔH) of the starch-lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep-frying time and temperature increased. Furthermore, it was found that the effect of increasing deep-frying temperature was greater than that of time. PRACTICAL APPLICATION: As a popular deep-fried food, the main component of deep-fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep-frying. At present, there are few studies focusing on the properties of starch in deep-fried dough sticks in the real deep-frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep-frying conditions on the properties of starch in deep-fried dough sticks.

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high-gluten dough.

Anthocyanins are polyphenolic pigments that have hypoglycemic, antioxidation, anti-aging, and other effects. Research has shown that polyphenols can optimize the processing of dough and improve the texture and nutritional characteristics of dough products. The formation of gluten networks is decisive for the quality of flour products. The effects of purple cabbage anthocyanin (PCA) extract on the structure, microscopic morphology, and network formation of gluten protein were studied, and the types of cross-linking between PCA and gluten protein are discussed. The results show that PCA extract increased the free sulfhydryl (SH) group content and the free amino group of gluten proteins, stimulated an increase in the β-sheet ratio and the decrease of α-helix ratio, and increased the gluten index significantly (P < 0.05). The PCA extract also induced gluten protein aggregation, increased the height of protein molecular chains, and stimulated the formation of gluten networks. When PCA extract concentrations were 4 g kg-1 and 8 g kg-1, the gluten network was more homogeneous, continuous, and dense. Appropriate anthocyanins have a positive effect on the properties of gluten and promote the formation of gluten networks. Excessive anthocyanins destroy gluten protein interaction and harm gluten cross-linking. This study may provide a useful source of data for the production of functional flour products rich in anthocyanins. © 2024 Society of Chemical Industry.

Enhanced B-type starch granules proportion modulates starch-gluten interactions during the thermal processing of reconstituted doughs

This work investigated structure-properties changes of reconstituted wheat A/B starch doughs under different ratios during dynamic thermal processing. Results indicated that a change in spatial conformation and aggregation structure of the starch-gluten system was induced with heating (30 °C–86 °C). Moderately increased B starch ratio can effectively fill the gluten network and improve starch-protein interactions, which promotes the free sulfhydryl group oxidation and results in the formation of more glutenin macropolymer; this contributes to a higher degree of cross-linking and stability to the gluten network matrix. This improvement is enhanced as the heating temperature is increased. Notably, the B starch ratio requires to be controlled within a suitable range (≤ 75%) to avoid aggregation and accumulation on the gluten matrix triggered by its excess. This work may provide insights and optimization for clarifying the on-demand regulation strategy of A/B starch in dough processing.

Dynamic Study on Water State and Water Migration during Gluten-Starch Model Dough Development under Different Gluten Protein Contents.

Mixing is crucial for dough quality. The gluten content influences water migration in dough development and properties, leading to quality changes in dough-based products. Understanding how the gluten protein content influences water migration during dough development is necessary for dough processing. A compound flour with different gluten protein contents (GPCs, 10-26%, w/w) was used to study the dough farinograph parameters and water migration during dough development. According to the farinograph test of the gluten-starch model dough, the GPC increases the water absorption and the strength of the dough. Water migration was determined via low-field nuclear magnetic resonance (LF-NMR). With the increase in GPC, the gluten protein increases the binding ability of strongly bound water and promotes the transformation of weakly bound water. However, inappropriate GPC (10% and 26%, w/w) results in the release of free water, which is caused by damage to the gluten network according to the microstructure result. Moreover, the changes in proteins' secondary structures are related to the migration of weakly bound water. Therefore, weakly bound water plays an important role in dough development. Overall, these results provide a theoretical basis for the optimization of dough processing.

IMPACT OF WET GLUTEN CONTENT ON NON-LINEAR VISCOELASTIC PROPERTIES OF WHEAT FLOUR DOUGHS

The impact of wet gluten content in wheat flours on viscoelastic responses of the resulting wheat flour doughs under large deformations were studied using the Large Amplitude Oscillatory Shear (LAOS) tests. For this purpose, dough samples of hard red winter (HRW) wheat flour with 29.80.26% wet gluten and soft red winter (SRW) wheat flour with 23.90.15% wet gluten were obtained at the end of the Farinograph tests. Farinograph mixing stability and optimum water absorption capacity were higher for HRW wheat flour. LAOS tests revealed the contribution of gluten content to the resilience of wheat flour dough against the increasing deformations. Higher strain stiffening was found for HRW wheat flour dough with higher gluten content under large deformations with high frequency, resembling the deformations experienced during dough processing steps such as mixing or sheeting. Intracycle shear thinning behaviors of doughs were not affected by the gluten content at each frequency studied.

Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing

We herein evaluated the impact of adding wheat bran dietary fiber (WBDF) on the aggregation behavior of gluten in dough at various stages of the noodle-making process. Scanning electron microscopy and confocal laser scanning microscopy images confirmed the effective insertion of WBDF particles into the gluten matrix. Importantly, the gap between WBDF and gluten widened during the rolling process. The addition of WBDF led to a reduction in glutenin macropolymer (GMP) content and an elevation in sulfhydryl content, induced the depolymerization behaviors at the molecular level. Additionally, it facilitated the conversion of α-helices and β-turns into β-sheets and random coils within the dough. Moreover, the processing and addition of WBDF contributed to a decrease in weight loss, whereas the degradation temperature remained constant. Resting decreased the sulfhydryl content, whereas sheeting and cutting increased it, further fostering protein depolymerization in the presence of WBDF. These actions significantly increased the β-sheets and random coils content at the expense of β-turns and α-helices content. Significantly, controlled processing emerged as a crucial factor in enhancing gluten depolymerization induced by WBDF in the dough. This comprehensive study provides a nuanced perspective on controlling dough processing to strike a balance between dietary fiber-rich and high-quality foods.

Residue Behavior of Chiral Fungicide Prothioconazole and Its Major Chiral Metabolite in Flour Product Processing.

This study systematically investigates the stereoselective metabolism and residue behavior of chiral pesticide prothioconazole enantiomers during the steaming, baking, and frying of steamed buns, bread, and deep-fried dough sticks. The results show that steaming, baking, and frying can significantly promote the degradation of the prothioconazole enantiomers. In low- and high-concentration treatments, the degradation rates of prothioconazole enantiomers were over 96.0% and 45.4%, respectively, and the residual concentration of prothioconazole-desthio enantiomers was less than 32.7 μg/kg (excluding fried processing). During the processing of steamed buns, bread, and deep-fried dough sticks, the enantiomer fraction (EF) value of the prothioconazole enantiomer was close to 0.5, and the stereoselectivity was not significant. During the processing of steamed buns (low concentration), bread (low and high concentrations), and deep-fried dough sticks (low concentration), the stereoselectivity of prothioconazole-desthio was significant, and preferential enantiomer degradation occurred. Following the analysis of 120 flour product samples, the residual risk.

Analisis Postur Kerja Pada Karyawan UD Berkah Gemilang Magetan Menggunakan Metode Rapid Upper Limb Assessment (RULA)

This research was conducted at UD Berkah Gemilang Magetan bread UMKM. UD Berkah Gemilang is an MSME that operates in the food industry whose products are bakpia, sponge cake and peanut bread. This research aims to determine the internal and external conditions that are occurring within UD Berkah Gemilang. This study also analyzes the posture of workers at UD Berkah Gemilang, this analysis is expected to minimize serious injuries to workers at UD Berkah Gemilang Magetan. This research uses the RULA method, with data collection techniques using observation and documentation methods. From the results of the analysis, it was found that the position of workers in the bread dough process section is very dangerous and there must be improvement to avoid excessive muscle injury. In this study, the working posture of the body parts at UMKM UD Berkah Gemilang was evaluated using the RULA (Rapid Upper Limb Assessment) method. Based on the score for the workers' body posture in the bread dough process, it is 6, which means that further investigation will change immediately. Meanwhile, the working posture oven process received a score of 4, which means further investigation and changes may be needed.&#x0D;

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase.

This investigation examined how the Bacillus vallismortis laccase (rBVL-MRL522) influenced the physicochemical characteristics, structural attributes, and functional capabilities of both dough and noodles. Incorporating rBVL-MRL522 (1 U/g) did not lead to a substantial change in the water absorption of wheat flour. However, the introduction of rBVL-MRL522 caused a significant elongation in the formation time of wheat flour dough, extending it by 88.9%, and also resulted in a 50% increase in the stabilization duration of wheat flour dough. Furthermore, adding rBVL-MRL522 led to a proportional rise in both the elastic and viscous moduli (G'' of the dough, signifying that r-BVL (rBVL-MRL522) has a beneficial effect on the gluten strength of the dough. Integrating rBVL-MRL522 promoted the consolidation of the gluten-based cross-linked structure within the dough, decreasing the size of starch particles and, more evenly, the dispersion of these starch particles. In the noodle processing, adding rBVL-MRL522 at a rate of 1 U/g raised the L* value of the noodles by 2.34 units compared to the noodles prepared without the inclusion of rBVL-MRL522. Using a greater amount of rBVL-MRL522 (2 U/g) substantially increased the hardness of the noodles by 51.31%. Additionally, rBVL-MRL522 showed a noteworthy enhancement in the elasticity, cohesiveness, and chewiness of the noodles. In conclusion, rBVL-MRL522 promoted the cross-linking gluten, leading to a more extensive and condensed three-dimensional network structure in raw and cooked noodles. As a result, this study offers valuable insights into the environmentally friendly processing of dough and associated products.

Enhancing rural Ghanaian women’s economic empowerment: the cassava dough enterprise

ABSTRACT Grounded in a qualitative case study design and relying on key informant interviews and focus group discussion, this study assesses the influence of the cassava dough enterprise on women’s economic empowerment in a rural Ghanaian community. Women in the study community are marginalised in accessing arable land, which is a critical livelihood asset. Cassava dough processing, which is a women-dominated activity, has become an alternative and lucrative business for women. Women's engagement in cassava dough processing is driven by myriad factors that are rooted in their sociocultural settings and gender norms. Women engaged in cassava dough processing and sales have enhanced their economic empowerment through increased access to regular income, improved financial autonomy and saving behaviour, and contributed to community development. The study recommends the need to prioritise policies, programs, and interventions that create an enabling environment for community-based women’s economic empowerment strategies in poor and vulnerable communities.

The innovative technology of dough preparation for bread by the accelerated ion–ozone cavitation method

Due to the fact that bakery, pasta and flour confectionery products are produced mainly from premium or first-grade flour, which is poor in the content of nutrients and fiber, the issue of developing technology for new types of flour products based on whole-ground flour of different fineness is very relevant and in demand. In the production of wholemeal flour, all parts of the whole grain are used—germ, grain shells, and endosperm. Also, recently the shortage of quality wheat has been growing. Therefore, the use of whole-milled flour from low-class wheat varieties will solve the problem of meeting the needs of the population. Using ion–ozone technology for preparing bread, high-quality bakery products from third-class flour with high nutritional and biological value were obtained. Using the obtained system of equations and constraints, the optimal modes of ion–ozone cavitation processing of dough were determined by a nonlinear programming method, which, subject to all the constraints (limitations) on the dough quality, provided the maximum dough strength of y2 = 181.0% and the dough parameter values of C × 10–4 = 25 units/mg, P = 1 atm, and τ = 5 min, which, in compliance with all constraints (restrictions) on the bread quality, provided a maximum volume of z11 = 232.1 cm3. A new innovative technology was created to increase productivity, efficiency and shorten the preparation time of bread. The method of making bread with the effect of ion–ozone cavitation of dough is very important for the bread industry, which affects the effectiveness of whole wheat flour obtained from the lower class of wheat, increases the quality of bread, shortens the technological processes of production, and increases labor productivity indicators. This method increases the economic efficiency of bread-making industries and the productivity of bread.

Improvement of the quality of frozen dough for fried flour products by electrostatic field assisted freezing.

With the continuous development of the food industry, frozen dough technology has gradually become an indispensable part of dough processing, but its quality is often reduced due to freezing during the production process. Electrostatic field assisted freezing (EF) technology, as a key research project in recent years, reduces the physical damage of food materials by reducing or changing the size of ice crystals in frozen products. In this study, different intensities of electrostatic fields were used to assist in the repeated freezing and thawing process of dough. The effects of electrostatic fields on the freezing nucleation process were evaluated by measuring dough freezing curves, low field nuclear magnetic resonance, and melting enthalpy. Finally, it was found that the freezing time of frozen dough added with electrostatic field assisted freezing processing was shortened, the decrease rate of hardness, viscosity, and elasticity was reduced, and the indicators of water distribution and protein secondary structure components were closer to those of fresh dough. This experiment used electrostatic field assisted freezing to reduce the damage to the dough structure during the freezing process, improve the quality of frozen dough and fried products, and improve the freezing efficiency of frozen dough. It provides a new idea for the study of frozen dough. This article is protected by copyright. All rights reserved.

Application of magnetic field for improving the frozen deterioration of wheat dough

This study was to investigate the protective effect of magnetic field (MF) on frozen dough processing quality. The texture, microstructure, rheological and physicochemical properties of wheat dough treated by freezing-thawing cycles under different magnetic flux densities (0, 2, 4, 6, 8, and 10 mT) were analyzed. Compared with conventional frozen dough, MF-treated frozen dough had lower hardness and higher elasticity. Scanning electron microscope exhibited that MF treatment minimized the freezing-induced damages on morphology of starch and gluten, which was consistent with the decreased tan δ in rheological analysis. Application of MF facilitated high relative crystallinity and gelatinization enthalpy in starch granules while the depolymerization of gluten macropolymer was inhibited as manifest with more ordered secondary structure and decreased free sulfhydryl groups. The integrated structure in MF-treated frozen dough resulted in lower free water content as shown by low field nuclear magnetic resonance. The results provided valuable knowledge for the MF-assisted freezing technology and made it possible to improve the freezing-induced deteriorations on wheat-based food.