Dough Quality Research Articles

Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality

Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of baked products. The effects of adding hazelnut skin (5% and 10%), cross-linked starch (3% and 5%), and oxidized starch (3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly (p < .05) decreased peak viscosity. Cross-linked starch resulted in significantly (p < .05) higher viscosity values than oxidized starch. Gassing power, farinograph, and micro-extensograph methods were used to evaluate dough properties. Flour containing 10% of hazelnut skin had the highest farinograph stability and dough resistance to extension values. However, 10% of hazelnut skin negatively affected the gassing power of dough. The use of hazelnut skin in flour formulation was favorable in terms of flour and dough quality. Practical applications Hazelnut skin, cross-linked, and oxidized starches have the potential for use in bakery products. The addition of the modified starches could improve dough handling characteristics allowing for the use of a wide variety of processing techniques and development of wheat-based products. The hazelnut skin could improve the nutritional properties of baked products by increasing fiber content and antioxidant capacity. The use of hazelnut skin will also reduce waste and create a value-added product from the hazelnut processing industry by utilizing and adding value to a waste stream.

Безглютеновые масляные бисквиты для питания детей школьного возраста

The research in the field of technology of gluten-free butter biscuits of functional purpose for nutrition of schoolchildren of junior and middle age using rice, millet, corn flour and carrot puree is presented. The quality indicators of biscuit dough and biscuit were investigated, the nutritional value and caloric content of the product were calculated. Experimental studies have shown that with a complete replacement of wheat flour with gluten-free flour of various types, the quality of biscuit dough and biscuit improves: the density of the dough decreases, its effective viscosity decreases, the products have a pleasant pronounced taste and aroma, the correct shape, the porosity of products and their specific volume increase. The developed sample of gluten-free sponge cake in terms of the content of potassium, magnesium, vitamins of groups B, A and E can be attributed to functional foods for schoolchildren's nutrition.

Разработка рецептурного состава обогащённых сдобных сухарей с нетрадиционными видами сырья

The results of studies of organoleptic and physico-chemical indicators of the quality of dough and finished rusks with different composition of recipe components are presented. The optimal ratio of the added additives and the nutritional value of finished products has been established.

Phase separation affects the rheological properties of starch dough fortified with fish actomyosin.

Starch and protein are common polymers in food, and their phase separation often occurs during food processing. Protein-fortified starch dough can be considered as a triple phase separation system, and the effect of phase separation on dough rheology warrants further research. In this study, starch doughs fortified with fish actomyosin were used, and their rheological properties were researched and explained with respect to phase separation. The results suggested that the phase separation of actomyosin-binder-starch granules in the raw dough affected the quality of dough. The addition of actomyosin significantly decreased stiffness and shear sensitivity but increased the fluidity of the blended dough. Moreover, it was found that the interaction between mung bean starch and actomyosin was very weak. The polymer molecules were connected by physical links. Owing to phase separation, it was presumed that “wall slip” occurred between the binder, starch granule, and actomyosin. The blended dough containing 30% of the added actomyosin (R3) showed the best recovery ability and the weakest molecular interaction (interaction type Z′ = 0.40 for storage modulus G′ and 0.31 for loss modulus G′′). Additionally, the phase structure of the model doughs was investigated. It was found that the starch network played a dominant role when 10% (R1) actomyosin was added. With the addition of actomyosin, the protein network formed gradually. A bicontinuous phase structure with interpenetrating network was observed in R3 (actomyosin = 30%). In summary, our findings demonstrate the feasibility to make blended doughs by mixing fish actomyosin and mung bean starch. Moreover, in terms of use in traditional noodle making, the blended R3 dough was found to be the best in terms of recovery ability and flow characteristics.

A Review of Non-gluten Components in Gluten-free Bread Characteristics, Dough Baking Quality and Viscoelastic Qualities

Gluten, the protein responsible for dough's cohesive and elastic properties, is found in wheat. Gluten-free bread has recently gained popularity as a result of its acceptability for celiac disease sufferers. During proofing and baking, however, the batters do not retain carbon dioxide gas. In comparison to typical wheat breads, this results in a bread with a smaller loaf and specific volume, low moisture, thick structure, crumply texture, and high crumb hardness. One of the most important variables in maintaining and searching for replacement components to replace gluten qualities for attractive product quality and structure is product idea expertise. In this context, non-gluten ingredients such as starch, sourdough, gums/hydrocolloids, hydroxypropyl methylcellulose, whey protein, and dietary fiber help to improve gluten-free bread quality. Furthermore, adding Gum to gluten-free flour enhances dough features by boosting water absorption capacity and making the dough viscoelastic, resulting in enhanced loaf and specific volume, soft texture, and a longer shelf life by delaying bread staling. Food gums could be widely used in the baking industry to improve water holding capacity, control food pasting properties and improve moisture content, modify product texture, volume, and cell structure, and maintain overall product quality during storage and shelf life by keeping moisture content constant and delaying staling. The goal of this study was to accesses the rheological characteristics and quality of non-gluten components for dough quality enhancement.

Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.

Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flour with added mill fractions, but the addition of mill fractions has been shown to adversely affect the dough characteristics. Therefore, the effect of adding mill fractions on the rheological characteristics of dough was investigated using Brabender Farinograph and Extensograph with the major objective of eliminating their deleterious effects on dough quality, mainly by using psyllium husk, and also reported as an excellent source of soluble dietary fiber. Addition of fine bran, coarse bran, and raw wheat germ decreased the extensibility and resistance to extension and area under curve, lower dough stability, but enhanced water absorption and peak time. Addition of psyllium husk, though reduced the extensibility, but did not affect the area under the curve adversely, thus overcame some of the negative effects on rheological characteristics of the white flour dough. It was concluded that the use of psyllium husk will evidently help the bakers to produce nutritious and acceptable quality Arabic bread.

Baking properties of spelt grain depending on variety and line

Purpose. To study the question of the baking properties of spelt grain depending on the variety and line.&#x0D; Methods. Laboratory, mathematical and statistical, physicochemical.&#x0D; Results. The article presents the results of studying of gluten deformation index, the flour strength on the stability of the dough ball in water, the falling number and the gas retaining quality of spelt flour. Of the 16 studied varieties and lines of spelt wheat, four had satisfactorily weak gluten, and the rest were unsatisfactorily weak. Close to the indicator of satisfactorily weak gluten were the grain of the ‘Shvedska 1’ variety (101 units) and the LPP 3132 line (101 units). The NAK34/12-2 line had a very high flour strength, with an index of 248 min. Indicators of 121, 129 and 132 min were observed, respectively, in the ‘Schwabenkorn’ variety and LPP 3117, P 3 lines, which were characterized by a high flour strength. The average values had LPP 1224, LPP 3373, LPP 3132 lines and the ‘Zoria Ukrainy’ spelt variety, the indicators of which varied from 62 to 97 min. The low flour strength of the rest of the studied numbers was 40–57 min, which is less than the standard by 41–59 %. The maximum value of the gas retaining quality of dough was after 90 minutes of fermentation. Thus, the very high gas forming quality was found in the ‘Zoria Ukrainy’ variety and LPP 3132, NAK34/12-2 lines. High value (450 cm3/100 g) was in the NSS 6/01 line. Average values (404–420 cm3/100 g) were observed in seven lines. The ‘Shvedska 1’ and LPP 3373, as well as TV 1100 lines had a gas retaining quality of 369 and 348 cm3/100 g, respectively. The lowest fermentation time (287 and 321 cm3/100 g) was in the LPP 1304 and LPP 1221 lines. However, after fermentation of the dough for 120 min in the NAK34/12-2-line gas retaining quality was the highest and amounted to 513 cm3/100 g.&#x0D; Conclusions. The gluten deformation index of varieties and lines of spelt varies from satisfactorily weak (97 units) to unsatisfactorily weak (116 units). The falling number is from 389 to 416 s, which indicates low amylase activity. The baking properties of spelt grain differ significantly from soft wheat, as the maximum gas retaining quality of spelt wheat flour dough occurs after 60–90 min of fermentation. After that it decreases rapidly. The dough obtained from ‘Zoria Ukrainy’ flour, NSS 6/01 and NAK34/12-2 line has the highest stability during fermentation.

High-Molecular-Weight Glutenin Subunits: Genetics, Structures, and Relation to End Use Qualities.

High-molecular-weight glutenin subunits (HMW-GSs) are storage proteins present in the starchy endosperm cells of wheat grain. Encoding the synthesis of HMW-GS, the Glu-1 loci located on the long arms of group 1 chromosomes of the hexaploid wheat (1A, 1B, and 1D) present multiple allelism. In hexaploid wheat cultivars, almost all of them express 3 to 5 HMW-GSs and the 1Ay gene is always silent. Though HMW-GSs are the minor components in gluten, they are crucial for dough properties, and certain HMW-GSs make more positive contributions than others. The HMW-GS acts as a “chain extender” and provides a disulfide-bonded backbone in gluten network. Hydrogen bonds mediated by glutamine side chains are also crucial for stabilizing the gluten structure. In most cases, HMW-GSs with additional or less cysteines are related to the formation of relatively more or less interchain disulfide bonds and HMW-GSs also affect the gluten secondary structures, which in turn impact the end use qualities of dough.

Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs

To explore the interaction between wheat starch and gluten, the thermomechanical, rheological properties, steamed bread quality of wheat flour, and gluten–starch doughs from different varieties were compared. Thermomechanical analysis showed that the stable time and gelatinization viscosity of model dough were higher than that of wheat dough. The results showed that R model dough (the ratio of starch/gluten is consistent with the original flour) had a higher stable time, strength, viscosity, stability, and extension properties than that of C model dough (the protein content is consistent with the original flour). Steamed bread prepared by model doughs exhibited higher hardness, gumminess, and chewiness. The internal structure of R dough steamed bread exhibited more tightly than that of C model dough steamed bread. Optimization of the starch/gluten ratios in wheat flour will be important for wheat breeding and controlling wheat processing aiming to better control the quality of steamed bread. Practical applications Wheat starch and protein are the two main components of wheat flour. Dough is a complex material with a high degree of elasticity and rheological properties of dough play an important role in end-product quality. The processing of dough is the result of the interaction between starch and gluten, and the interaction affects the rheological properties of dough and ultimately the quality of products. In this study, two models of starch–gluten dough were established. First, starch–gluten ratio of dough was consistent with original wheat flour dough; second, the gluten content was consistent with the original dough. The rheological properties and the quality of steamed bread were compared between the original wheat flour dough and the model dough. The information obtained is expected to be important for wheat breeding and wheat dough processing aiming to broaden the application of wheat and wheat flour.

Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs

Dough Behavior and Quality Characteristics of Novel Bread Fortified with Some Medicinal Herbs

Rapid quality assessment of bread using developed multivariate models: A simple predictive modeling approach

AbstractThis study was focused on the assessment of relationships among the properties of wheat and their resultant flour, dough and final bread. For this purpose, multivariate linear regression in the form of the step-wise algorithm was applied to evaluate the relation among the flour characteristics of wheat with quality of dough and the final breads (Barbari and Lavash). The results showed that variety of wheat (Orum, Pishgam, and Zareh) could not affect the moisture content and quantity of the flour residue; however, considerable variation was observed on protein content and Zeleny number. The multivariate regression analysis built appropriate models to predict the hardness of the Barbari bread (R2 = 0.98) and specific volume of the Lavash bread (R2 = 0.98). Overall, the results indicated that the regression models in the form of step-wise might be useful as a non-destructive technique for assessing quality of bread.

Use of two-stage dough mixing process in improving water distribution of dough and qualities of bread made from wheat–potato flour

The two-stage dough mixing process was innovated to improve the qualities of bread made from potato flour (PF) and wheat flour at a ratio of 1:1 (w/w). The final dough was first prepared from wheat flour before being added with PF. The effects of the method on enhancing the dough qualities were verified, and the distribution of water in gluten-gelatinized starch matrix of the doughs was investigated. We observed that the bread qualities were improved, as reflected by the increase of specific volume from 2.26 to 2.96 mL g–1 and the decrease of crumb hardness from 417.93 to 255.57 g. The results from rheofermentometric measurements showed that the dough mixed using the developed mixing method had higher maximum dough height value, time of dough porosity appearance, and gas retention coefficient, as well as enhanced gluten matrix formation compared to that mixed by the traditional mixing method. The results from low-field nuclear magnetic resonance confirmed that the competitive water absorption between gluten and gelatinized starch could restrict the formation of gluten network in the dough mixed using the traditional mixing process. Using the novel mixing method, gluten could be sufficiently hydrated in stage 1, which could then weaken the competitive water absorption caused by gelatinized starch in stage 2; this could also be indicated by the greater mobility of proton in PF and better development of gluten network during mixing.

Development of elephant foot yam cake and its evaluation

Cake is a wheat-based bakery product in which the gluten network development is restricted by fat and sugar. The addition of gluten-free flour is an efficient method to dilute wheat flour for weak gluten. Elephant foot yam is a tuber having multiple health benefits. Therefore, composite flour was prepared by mixing elephant foot yam flour (EFYF) and wheat flour (WF) for cake development. The effect of the addition of EFYF on the quality of the formulated dough and cake was determined. The water and fat absorption capacity varied among the powders obtained from the mixture of EFYF and WF, depending on flours ratios. EFYF was incorporated in WF at different concentrations (10, 20, 30 and 40%) and the dough quality was evaluated. As the EFYF lacks gluten, its addition weakened the gluten network. Cakes prepared from EFYF enriched flours up to 20% addition had similar texture and sensorial characteristics (p>0.05) in comparison to the control cake. The cake having 20% EFYF showed the best results in all quality attributes, and is therefore recommended for cake preparation.

Micronized whole wheat flour and xylanase application: dough properties and bread quality.

The micronization process by jet mill of whole wheat flour in addition to xylanase application may be used to improve dough properties and baking quality. This study aimed to evaluate the dough formation and bakery performance of whole wheat flour micronized using jet mill and having different particle sizes and xylanase content A decrease in particle size increased water absorption and increased dough stability by 3.7 units. Increase in xylanase content decreased the dough stability and mixture tolerance, resulting in reduced strength. Although the dough quality reduced, this was not evident in bread quality. In bread, the increase in xylanase content increased the specific volume and improved the texture profile. The 158 and 261μm particle sizes with 60 and 100mgkg-1 xylanase content reduced the undesirable effects of fibers in the dough, which may lead to improved bread making, thus enhancing improved consumer acceptance.

Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough

Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers. An attempt was made in this work to extend the frozen dough concept by formulating an Arabic bread dough, which consists of β-glucan concentrate, brown wheat flour, xanthan gum, salt, yeast, sugar, and trehalose. The influence of freezing and frozen storage at − 20 °C for 9 weeks on Arabic bread dough rheology, fermentation efficiency, and final bread quality was studied in this work. The freezing process significantly hardened the dough. Extensigraph, extensional rheology, TPA, and microstructural analysis of the frozen dough indicated that the textural/structural attributes, and bread making quality remained unchanged during first 6 weeks of storage (p > 0.05), however, the dough quality deteriorates on further storage (p < 0.05). The water mobility and the ice melting temperature of the stored doughs varied as evidenced by nuclear magnetic resonance and differential scanning calorimetry measurements, respectively. The incorporation of xanthan gum and trehalose could possibly assist to retain the moisture contents in the dough, and retain the activity of yeast in the frozen dough, respectively.

Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system.

Glutenin macropolymer (GMP), glutenin and gliadin proteins are important indicators of the baking quality of dough. This study investigated the impacts of wheat bran and a mixture of ferulic acid (FA) and dietary fiber (DF) on the constitution of gluten proteins. Addition of wheat bran (100 and 150 g kg-1 ) into gluten decreased the gliadin/glutenin ratio, while the addition of different amounts of FA + DF (C1 group: 20 g kg-1 FA and 60 g kg-1 DF; C2 group: 30 g kg-1 FA and 90 g kg-1 DF) had the opposite effect. The GMP contents of wheat bran groups (B1 group: 100 g kg-1 ; B2 group: 150 g kg-1 ) were similar to that of the control group, and disulfide bond contents were increased. However, both GMP and disulfide bond contents of FA + DF groups significantly decreased. The GMP gel properties and microstructures were destroyed after addition of wheat bran and FA + DF. The wheat bran and FA + DF additives induced different effects on the thermal properties and secondary structures of glutenin, gliadin and GMP. The results suggest that the interaction mechanism of bran fractions and gluten proteins is not only related to the physicochemical properties of the additives, but also to interactions between the additives and the components of gluten protein. © 2020 Society of Chemical Industry.

Improvement of noodle quality: The effect of ultrasonic on noodles resting

In order to overcome the existing challenges on the production time and quality, a novel dough resting method of fresh wet noodles via ultrasonic processing was developed. The changes of the starch, protein hydration and gluten network formation after ultrasonic treatment were investigated. The sensory quality, secondary structure and cross section morphology of dough were characterized. The results showed that ultrasonic treatment could improve the texture of wheat dough, promote the hydration of starch and protein, and increase the cooking quality. Compared with the control group, the hardness of fresh noodles decreased by 14.19%, and tensile force significantly increased by 33.43% after treatment under ultrasonic power density of 66 W/L. Viscoelastic, SEM and FTIR characterization results also verified that the angle of loss (tanδ) and surface roughness was decreased, and the content of α-helix significantly increased via ultrasonic treatment. It could be observed that the ultrasonic resting could reduce the surface tension between protein and water molecules to promote the formation of gluten network and protein hydration. Therefore, ultrasonic treatment could facilitate to reduce the resting processing time and improve the quality of fresh wet noodles.

Improving quality: Modified celluloses applied to bread dough with high level of resistant starch

Additives have been used in the baking industry for a long time with many purposes, and their use is frequently focused on correcting the quality deficiency of wheat flour. Nevertheless, with the flourishing search for novel functional baked goods, additives have seen expanded their action field since they can exert a quality rectification effect also when novel ingredients are assessed to obtain new functional foods. In this work, two modified celluloses (MC), hydroxypropylmethylcellulose and carboxymethylcellulose, were evaluated as additives for the recovering of rheological and microstructural quality of bread dough enriched with 30% type 2 resistant maize starch (flour basis). The results showed that both MC effectively improved the technological quality of the dough by enhancing the farinographic performance and reducing the high storage modulus of the resistant starch dough without additives. Moreover, only slight modifications were found over the loss modulus and the pasting properties. The observation of the gluten network by CLSM showed that the addition of the MC leads to a more cross-linked and complex gluten network which would explain the longer stability values of the MC-added dough samples found in the farinographic tests. This positive effect would be explained by hydrocolloid-gluten protein interactions as well as by the higher amount of water needed for the preparation of the dough. Finally, the work showed that the use of MC would be a suitable option to get rheology-balanced bread dough that leads to a highly fiber-enriched and good-quality bread.

Structured fat–water–fiber systems as fat substitutes in shortbread formulation: modulation of dough characteristics following a multiscale approach

The use of “fat substitutes” is trending upward in food industry to meet dietary recommendations and to respond to the increasing number of health-conscious consumers. In this frame, a multiscale approach was applied to study the effect of structured fat–water–fiber systems on shortbread dough quality. Several formulations (n = 9) were designed based on three structured fat–water–fiber systems at different fat levels (15%, 20%, and 23%), three conventional fats (butter-B, palm oil-PO, and sunflower oil-SO), and three combinations of conventional fats with structural emulsions (at 20% fat and 20% water contents). The partial substitution of B and PO by the structured emulsions resulted in moister, less sticky, and softer doughs. Structured emulsion-based doughs exhibited higher structural stability (higher tan δ) than those made with conventional fats. 1H nuclear magnetic resonance (NMR) revealed significant differences in water dynamics, where doughs containing structured fat–water–fiber systems (richer in unsaturated fats) were characterized by a more rigid population, while those rich in saturated ones (B and PO) had more mobile protons. Overall, this multilevel screening emphasized the usefulness of 1H nuclear magnetic resonance in monitoring the molecular differences among the different formulation (which were less evident at mesoscopic and macroscopic levels), as confirmed by multivariate statistics.

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

This study aims at evaluating the impact of pumpkin powder (12%) and Basil seed gum (BSG) (0.00%, 0.50%, 1.00%, and 1.50%) on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. First, the fresh pumpkin slices (5mm thickness) were dried (hot air, 65°C) and samples were powdered and used in sangak bread formulation. Pumpkin bread dough formulated with basil gum showed pseudoplastic and thixotropic behavior. The bread dough viscosity increased from 10.95 to 21.53 with increasing BSG percent from 0.00% to 1.50% (p < .05). With increasing BSG percent, the density of baked breads was reduced from 880.10 to 692.45 kg/m3. The control sample had an average bread volume of 65.38 cm3, increasing to 70.74, 75.41 and 83.95 cm3 for 0.5%, 1.0% and 1.5%, respectively (p < .05). The surface color of samples was affected by the addition of BSG. The L* index raised from 61.84 to 74.12 with rising BSG levels from 0.0% to 1.5%, while b* index and a* index values reduced from 48.25 to 39.57 and 9.73 to 5.27 with rising BSG concentration from 0.0% to 1.5%, respectively, (p < .05). The pumpkin bread with 1.50% BSG demonstrated a color, with L*, a*, and b* indexes equal to 74.12, 5.27, and 39.57, respectively. The weight, moisture content (MC), and volume values of breads increased from 52.83 to 58.12 g, 30.04% to 37.29%, and 65.38 to 83.95 cm3, respectively. BSG improved the porosity of the breads and results in reduced baking loss and softer bread product. The sangak bread with 1.5% BSG had the best score of color, porosity, and appearance, and the bread with 1% BSG hd the highest satisfactory in terms of flavor, textural properties, and total acceptance (p < .05). Practical applications In the breads, hydrocolloids (gums) have been utilized to develop dough quality, baked breads properties, textural and sensorial parameters, and extension of product shelf life. This study evaluated the effect of pumpkin powder and Basil seed gum on the physicochemical, rheology, textural properties, and sensorial parameters of sangak bread. The bread with 1.5% gum had the best score of color, porosity and appearance, and the bread with 1% gum had the highest satisfactory in terms of flavor, textural properties, and total acceptance.