Properties Of Wheat Flour Dough Research Articles

Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.

Five varieties of vegetable oil underwent oleogelation with two types of wax as follows: beeswax (BW) and rice bran wax (RW). The oleogels were analyzed for their physicochemical, thermal, and textural characteristics. The oleogels were used in the bun dough recipe at a percentage level of 5%, and the textural and rheological properties of the oleogel doughs were analyzed using dynamic and empirical rheology devices such as the Haake rheometer, the Rheofermentometer, and Mixolab. The thermal properties of beeswax oleogels showed a melting peak at a lower temperature for all the oils used compared with that of the oleogels containing rice bran wax. Texturally, for both waxes, as the percentage of wax increased, the firmness of the oleogels increased proportionally, which indicates better technological characteristics for the food industry. The effect of the addition of oleogels on the viscoelastic properties of the dough was measured as a function of temperature. All dough samples showed higher values for G' (storage modulus) than those of G″ (loss modulus) in the temperature range of 20-90 °C, suggesting a solid, elastic-like behavior of all dough samples with the addition of oleogels. The influence of the beeswax and rice bran oleogels based on different types of vegetable oils on the thermo-mechanical properties of wheat flour dough indicated that the addition of oleogels in dough recipes generally led to higher dough stability and lower values for the dough development time and those related to the dough's starch characteristics. Therefore, the addition of oleogels in dough recipes inhibits the starch gelatinization process and increases the shelf life of bakery products.

Effect of phosphorylation of long‐chain inulin on the rheological properties of wheat flour doughs with different gluten

SummaryIn this study, double long‐chain inulin phosphate (PDFXL) was prepared by chemically modifying long‐chain inulin (FXL) through phosphorylation. The effects of FXL and PDFXL on the rheological properties of low gluten (L‐G), medium gluten (M‐G), and high gluten (H‐G) dough were investigated using Fourier Transform Infrared (FT‐IR) and rheometer. The FT‐IR and solubility results indicated that PDFXL exhibited stronger hydrophilicity and promoted protein cross‐linking. Rheological tests revealed that the apparent viscosity of L‐G, M‐G, and H‐G dough decreased with increasing shear rate. Notably, M‐G PDFXL doughs exhibited higher shear thinning behaviour. Additionally, in the frequency and temperature sweep test, M‐G and H‐G PDFXL doughs showed higher elasticity and viscous modulus. This study reveals the modification effect of phosphorylation on FXL, providing a scientific foundation for the comprehensive application of PDFXL in flour products.

Identification of proteins that contribute to flour strength among elite breeding lines in a breeding program

Gluten, which is a protein aggregate specific to wheat, is crucial in determining the physical properties of wheat flour dough. The gluten is primarily composed of glutenin and gliadin, which are multigenic and comprise diverse proteoforms. Consequently, it is difficult to analyze the quality of gluten by genetic analysis alone. Here, comprehensive protein analysis of wheat cultivars/strains was performed using two-dimensional fluorescence difference gel electrophoresis (2D-DIGE) that allows proteoforms to be resolved by spot position. AlveoConsistograph deformation energy (Fb value) was used as a metric for the strength of the dough. Major proteins resolved by 2D-DIGE were identified by LC/MS/MS. We verified that the Glu-B1al allele significantly influences the physical properties of the dough. Next, excluding the influence of the Glu-B1al allele, we identified proteins that contribute to the physical properties of the dough.Two γ-gliadins and five low molecular weight glutenins were identified. A positive correlation was observed between the spot volume ratio of γ-gliadin and its corresponding Fb value. Thus, γ-gliadin exists as multiple proteoforms, one of which may contribute to the physical properties of dough. Combining the proteins identified in this study will help breeders develop high quality flour.

Extrusion Modification of Wheat Bran and Its Effects on Structural and Rheological Properties of Wheat Flour Dough.

The study investigated the extrusion modification of wheat bran and its effects on structural and rheological properties of wheat flour dough. Extruded bran showed better solubility of dietary fiber and structural porosity, leading to higher hydration and swelling power. Addition of extruded bran to dough caused water redistribution as an intensive aggregation of bound water to gluten matrix with reduced mobility. The bran-gluten interaction influenced by water sequestering caused partial gluten dehydration and conversion of β-turn into β-sheet, which demonstrated the formation of a more polymerized and stable gluten network. Farinographic data confirmed the promotion of dough stability with extruded bran addition at lower gluten content, while viscoelastic data suggested improved dough elasticity at all gluten contents by increasing elastic moduli and decreasing loss tangent. This study would be useful for interpreting the modification effect and mechanism of extrusion on cereal brans and provide valuable guidance for applying it as an effective modification technology on the commercial production of cereal bran and its flour products.

Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations

The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeast proteins. The highest viscosity of 2.04 Pa·s was registered for the lupin protein-based emulsion, whereas the yeast protein-based emulsion exhibited the narrowest linear viscoelastic region. The influence of the protein-based emulsions on the thermo-mechanical properties of wheat flour dough was further investigated using the Mixolab device and Chopin+ protocol. Oil substitution with emulsion resulted in better starch gelatinization with the C3 torque of 0.46 Nm being registered for doughs with soy and lupin protein emulsions. Significant differences in terms of moisture, color, porosity, and texture were observed between muffins prepared with protein-based emulsions and control. The lower fat baked products retained higher amounts of water (25.05–26.00%) and exhibited slightly more vivid color (color intensity of 46.34–46.81) and harder texture (firmness of 5.64–5.86 N). The sensory analysis confirmed that soy, lupin, and yeast protein emulsions can be used for obtaining muffin samples with acceptable taste and flavor, and overall quality comparable to the control. These results indicate that the protein based-emulsions are promising oil replacers in muffin formulations.

Effect of Wheat Bran Levels and Particle Size on the Rheological Properties of Wheat Flour Dough

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤‎ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.

Alternative Use of the Extensograph-E in the Role of a Texturometer

Abstract Food texture is traditionally evaluated using texturometers. On a pilot scale, four samples of graham or cheese salted sticks were measured by using the apparatus Extensograph-E. The equipment is originally designed for evaluation of the viscoelastic properties of wheat flour dough. The extensograph resistance as the height of gained curves has been closely correlated with the weight of the broken samples (ranges 59-1506 units and 3.11-19.38 g, respectively), representing the hardness of the salted sticks. As presumed, extensigraph elasticity and curve width were measured at close intervals 5.00-10.00 mm due to brittle character of the material tested. Similarly, neither the deformation energy as the area under the curve could be used for the samples discrimination (range 0.59-11.00 cm2). The hardness of cheese type and graham counterpart was statistically similar – the extensograph resistance means of fifty items were 559±381 and 500±352 units. According to the producer, the least, both tested graham stick samples could be differentiated - the corresponding means of fifty items were 367±293 and 632±361 units). Finally, only the extensibility of salted sticks was correlated with the declared contents of saccharides, proteins, and fat (r = −0.52, −0.56, and 0.49 for N = 100 and P = 95%).

Lupin (Lupinus spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery.

The purpose of this paper is to evaluate the nutritional, phytochemical, rheological, technological, and sensory properties of wheat flour dough and bread under a replacement of lupin flour at level 10, 20, and 30%. In this sense, the proximate composition, fatty acids profile, the content in total polyphenols content (TPC), antioxidant activity (AA), and flavonoids content (TFC) of lupin; wheat and flour composites; and the bread obtained from them were determined. The rheological properties of the dough using the Mixolab system were also evaluated. The results showed an improvement in the nutritional properties of bread with addition of lupin in the composite flour, especially in terms of proteins, lipids, and mineral substances and a significant increases of functional attributes, such as TPC, TFC, and AA, which recorded the highest values in the bread with 30% lupin flour (76.50 mg GAE/100 g, 8.54 mg QE/100 g, 54.98%). The decrease of lupin bread volume compared to wheat bread ranged between 0.69–7.37%, porosity between 6.92–35.26%, elasticity between 63–70%, and H/D between 3.17–19.05%. The rheological profile of the dough obtained with lupin flours indicates a moderate stability and proper kneading behavior. The sensory analysis was also performed in order to identify the consumer’s acceptability regarding this type of bread. According to a 5-point hedonic scale, the most highly appreciated was the bread with 10% lupin flour, which obtained mean scores of 4.73 for general acceptability as compared with control bread (4.43).

Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough

Evaluation of the effect of adding α-amylase and ascorbic acid on rheological properties of wheat flour dough

Hydration, microstructural characteristics and rheological properties of wheat dough enriched with zinc gluconate and resistant starch

The aim of this work was to study the effect of zinc (Zn) gluconate-resistant potato starch type 2 (RS2) systems on hydration and rheological properties of wheat flour dough. Wheat flour, Zn with a content from 0.16 mg% to 0.32 mg% (flour basis), and enriched RS2 at levels of 10 g% to 30 g% (flour basis) were used. Hydration, rheological properties and microstructural characteristics of wheat flour dough were analyzed. The results showed that the dough stability time decreased with increasing RS2. When the RS2 content was less than 25 g%, the stability time was significantly higher than that of the control group. RS2 and Zn could improve the tensile strength and thermal stability of the dough but reduced the quality of protein and mechanical resistance of the dough. Zn could increase the hardness, adhesiveness and springiness of the dough, while RS2 had a negative effect on the springiness of the dough. The RS2-Zn system reduced the water absorption, moisture content and molecular mobility of the dough, and damaged the microstructure of the dough to varying degrees. The addition of RS2 (10 g%) and Zn (0.24 mg%) could render a dough with satisfactory rheological properties, hydration and microstructural characteristics.

Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten

Reducing sodium in cereal products has become a health trend, and low-sodium salt is considered as a promising sodium substitute; however, its technical roles in dough formation have not been well understood. Effects of low-sodium salt on the physicochemical and rheological properties of dough were investigated in the present study compared with that with NaCl and KCl. Addition of low-sodium salt significantly increased stability, development time and extensional area of dough, and reduced water absorption. Wheat gluten extractability and free SH content gradually decreased with low-sodium salt additions increased, indicating that salt affected gluten macromolecular aggregation. Zeta potential measurements indicated that salt promoted the interactions between gluten molecules. Overall, low-sodium salt effectively changed physicochemical and rheological properties of dough in a manner very similar to NaCl and KCl. Therefore, addition of low-sodium salt may be a feasible approach to alleviate high sodium in the process of dough formation.

Effect of characteristics of different wheat flours on the quality of fermented hollow noodles.

Hollow noodles, also known as Kongxin noodles in China, are traditionally hand‐made noodles produced by spontaneous fermentation. It is easy to cook, nutrient‐rich, and delicious. However, it is difficult to realize industrial production by spontaneous fermentation due to its complexity. More recently, new techniques have emerged for producing such noodles industrially using commercial yeasts. However, there are no reports on how to choose the raw materials for making fermented hollow noodles. Therefore, the suitability of eleven local varieties of wheat flour was determined by evaluating their physicochemical, rheological properties, and pasting properties. Flour and dough properties of wheat flour were also correlated with the quality characteristics of hollow noodles. The correlation coefficient data indicated that the color score was negatively correlated with ash content and positively correlated with starch content. Different from ordinary dried noodles, a negative correlation was observed between cooking time (CT) and protein content. Water absorption (NWA) of hollow noodles was negatively affected by extensograph properties. Water absorption of flour (FWA) and extensibility (E) were found to be highly correlated to hollow rate (Hol‐R), indicating that these two indexes could predict the fermentation status of hollow noodles. Results showed that wheat flours with higher swelling index of glutenin (SIG), FWA, E, and pasting temperature (PT) had better dough fermentation power and stability and thus were beneficial to the production of high‐quality hollow noodles. This study provides a simple method for the industrial production of hollow noodles and provides a basis for the selection of raw materials for their production.

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.

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread

SummaryIncorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo‐mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three‐dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.

Effect of Flour Particle Size on Chemical and Rheological Properties of Wheat Flour Dough

The present study evaluates the effect of wheat flour particle sizes on the chemical and rheological properties of flatbread dough. Three wheat flour samples with particle sizes smaller than 125μm, 125-150μm and 150-180μm were examined for their chemical and rheological attributes. Flour with particle size of

Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough

Replacement of refined wheat flour with milling fractions of quinoa seeds represents a useful way for the formulation of value-added baked products with beneficial characteristics to consumers. The aim of this study was to assess the chemical composition and physical properties of different particle sizes of quinoa flour on Falling number index (FN) and dough rheological properties determined by Mixolab in a planned research based on design of experiment by using full factorial design. The ash and protein contents were higher in medium particle size, whereas the carbohydrates presented a lower value, this fraction having also the highest water absorption and water retention capacity. The reduction of particles led to an increased swelling capacity and a decreased bulk density. The particle size significantly influenced the FN values in linear and quadratic terms (p &lt; 0.05), showing a decrease with the particle size increasing. Particle size decrease significantly increased water absorption and the rate of protein weakening due to heat (C1–2), whereas starch gelatinization rate (C3–2), starch breakdown rate related to amylase activity (C3–4) and starch retrogradation speed (C5–4) decreased. By increasing the amount of quinoa flour (QF) in wheat flour, the dough stability and the torques C2, C3, C4 and C5 followed a decreased trend, whereas water absorption and dough development time rose. Optimization, determined by particle size and level of QF added in wheat flour based on which of the combination gives the best rheological properties, showed that the composite flour containing 8.98% quinoa flour of medium particle size was the most suitable.

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.

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.

Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage

Effect of spent brewer's yeast β-D-glucan incorporation (0.25–2.00%, w/w wheat flour) on the characteristics of wheat flour dough and bread during chilled storage at 4 °C for 8 days was investigated. The dough containing 0.75% yeast β-D-glucan had the highest strength, work of adhesion, and stickiness. The addition of yeast β-D-glucan up to 0.75% yielded the breads with an appearance comparable to the control bread (without yeast β-D-glucan). The staling of bread was retarded by the addition of yeast β-D-glucan up to 0.75% as evidenced by the higher retained moisture content and cohesiveness and the lower L* value and hardness of the bread crumb during chilled storage compared to the control and the 1.00–2.00% yeast β-D-glucan breads. The 0.75% yeast β-D-glucan bread exhibited the lowest melting enthalpy of retrograded starch (ΔHret), the lowest B-type- and total crystallinities, the least microstructure change of the crumb matrix, and the highest consumer acceptance after 4 days chilled storage. These results suggested that the incorporation of an appropriate amount of yeast β-D-glucan could improve the quality and shelf life of bread or other starch-based food products during chilled storage.

Reducing the Immunogenic Potential of Wheat Flour: Silencing of Alpha Gliadin Genes in a U.S. Wheat Cultivar.

The alpha gliadins are a group of more than 20 proteins with very similar sequences that comprise about 15%–20% of the total flour protein and contribute to the functional properties of wheat flour dough. Some alpha gliadins also contain immunodominant epitopes that trigger celiac disease, a chronic autoimmune disease that affects approximately 1% of the worldwide population. In an attempt to reduce the immunogenic potential of wheat flour from the U.S. spring wheat cultivar Butte 86, RNA interference was used to silence a subset of alpha gliadin genes encoding proteins containing celiac disease epitopes. Two of the resulting transgenic lines were analyzed in detail by quantitative two-dimensional gel electrophoresis combined with tandem mass spectrometry. Although the RNA interference construct was designed to target only some alpha gliadin genes, all alpha gliadins were effectively silenced in the transgenic plants. In addition, some off-target silencing of high molecular weight glutenin subunits was detected in both transgenic lines. Compensatory effects were not observed within other gluten protein classes. Reactivities of IgG and IgA antibodies from a cohort of patients with celiac disease toward proteins from the transgenic lines were reduced significantly relative to the nontransgenic line. Both mixing properties and SDS sedimentation volumes suggested a decrease in dough strength in the transgenic lines when compared to the control. The data suggest that it will be difficult to selectively silence specific genes within families as complex as the wheat alpha gliadins. Nonetheless, it may be possible to reduce the immunogenic potential of the flour and still retain many of the functional properties essential for the utilization of wheat.