Rheological Characteristics Of Dough Research Articles

The impact of fenugreek, black cumin, and garlic on dough rheology, bread quality, antimicrobial activity, and microstructural analysis using a scanning electron microscope

Fenugreek, black cumin, and garlic are herbs that are rich sources of antimicrobial and nutritional bioactive compounds. This study investigated the influence of herbs on the rheological characteristics of dough and the quality parameters of bread. The antimicrobial activity of the herbs was determined against the pathogens at 50 and 100 mg/mL concentrations. Maximum zone inhibition was measured for fenugreek against Salmonella typhimurium (16.5 mm) at 100 mg/mL concentration. Dough development time and departure time increased with the increase in concentration of the herbs. Farinograph quality number (FQN), mixing tolerance index, and stability varied significantly with the treatments such as physio-chemical, structural, textural, and sensory parameters at herbs con-centration 0.25, 0.5, and 0.75%, respectively. Ash, fiber, fat, protein content, firmness, and total phenolic content were increased with treatments. However, a decrease in moisture content and total plate count was observed due to the addition of herbs. The microstructure revealed that the addition of fenugreek significantly improves the bread structure. The sensory profile of bread was not affected with the addition of herbs at a concentration of 0.50%.

Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

AbstractBackground and ObjectivesHeat treatment, as a pathogen reduction step, could compromise flour quality. Plasma‐activated water (PAW) is a novel pathogen reduction treatment for foods. Combining these treatments could improve pathogen inactivation during wheat tempering and maintain flour quality. This study evaluated the effects of PAW and mild heating on Escherichia coli inactivation during wheat tempering and wheat flour quality.FindingsE. coli was inoculated into wheat grains at 6.0 ± 0.1 log CFU/g. A 5‐log reduction was achieved after 6 h of tempering with PAW and heating (55°C), whereas 12 h were needed when using heating and deionized water (DI). Tempering with DI (control) and PAW alone only produced a 1‐log reduction after 24 h. The PAW and PAW + heat tempering treatments produced flours with comparable yield, physicochemical, dough rheology, and bread characteristics compared to the control treatment.ConclusionMild heating and PAW tempering demonstrated a synergistic effect as it produced greater E. coli reductions at shorter tempering times compared to the individual treatments. The hurdle approach used in this study did not compromise flour quality.Significance and NoveltyThe demonstrated hurdle approach can be a viable pathogen mitigation step in wheat milling which could help improve food safety of wheat‐based foods.

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.

Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies

Ginger is the fresh rhizome of the ginger plant (Zingiber officinale Roscoe), and known to have various health benefits including anti-inflammatory, antioxidant, anti-bacterial, hypoglycaemic, and gastrointestinal-protecting effects. In the present work, the effects of partially substituting soft wheat flour with ginger powder (GP) on the rheological characteristics of dough, and physicochemical properties of cookies were investigated. Results illustrated that partial substitution with GP had significant impact on rheological properties of soft wheat dough, especially at 4% or higher; the development time, energy, and resistance to extension of the dough were significantly different from the control (p < 0.05). LF-NMR measurements indicated that the mobility and distribution of immobilised water influenced gluten strength, and dough stability. Sensory evaluation by panellists indicated that cookies incorporated with up to 2% GP were acceptable. Moreover, cookies prepared with incorporation of 2% GP had 1.60 ± 0.06 g/100 g crude fibres, 0.92 ± 0.05 mg/g total phenolics, 1.11 ± 0.01 mg/g total flavonoids, and 13.97 ± 0.04% ABTS+ radical scavenging activity, all of which were significantly different from the control (p < 0.05). Overall, the results supported the potential application of GP in cookies as a functional food ingredient.

Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber-based fractions. Their applications in gluten-free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y-2311-1 was utilized in a mulberry and rice flours-based gluten-free cookie formulation for the first time. Effects of various xylanase concentrations on gluten-free dough rheology and cookie characteristics were elucidated. Only rice flour-based cookie and only wheat flour-based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100U/100g flour did not provide statistically significant further changes on gluten-free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten-free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100U/100g flour provided mulberry and rice flours-based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.

Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants

The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.

Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Effect of Spray- and Freeze-Dried Microcapsules Containing Probiotics and γ-Aminobutyric Acid on Nutritional, Physicochemical, Textural, Pasting, Rheological, and Microstructural Characteristics of Composite Dough

Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread.

Water is an ingredient of considerable importance in bread dough. Effects of four different types of electrolyzed water (Anolyte NaCl, Catholyte NaCl, Anolyte Na2CO3, Catholyte Na2CO3) on quality characteristics of bread were investigated. For this aim, rheological and textural analysis of bread doughs and color, physical properties, water activity, moisture content, antioxidant activity, total phenolic content, texture profile analysis, and micrographic analysis of bread samples were performed. Electrolyzed water affected quality characteristics of dough and bread samples significantly (p < 0.05). Anolyte Na2CO3 increased the water-holding capacity of the dough from 60 ± 0.05 to 66 ± 0.07. The bread samples prepared with Anolyte Na2CO3 (363 ± 1.70) and Catholyte Na2CO3 (346 ± 1.61) electrolyzed water has higher loaf volume than the bread samples prepared with Anolyte NaCl (320 ± 1.00) and Catholyte NaCl (310 ± 1.52) electrolyzed water and control bread (270 ± 1.04) (p < 0.05). Electrolyzed water also increased the antioxidant activity (23.62 ± 0.05% inhibition) and total phenolic content (460.61 ± 2.12 GAE/100 g) of bread samples. The results of this study may be evidence that using electrolyzed water can improve the quality characteristics of bread.

Effect of gliadin from Psathrostachys huashanica on dough rheological properties and biscuit quality

Psathrostachys huashanica (P. huashanica), a wild relative of common wheat, is widely used in wheat variety improvement because of its many beneficial properties. In this study, we carried out preliminary analysis on the grain and flour quality of wheat-P. huashanica addition line 7182-6Ns and its wheat parents 7182, and found that 7182-6Ns had a higher protein content and great dough rheological characteristics and investigated the reasons for the changes. The results indicated that 7182-6Ns contained exogenous gliadin, which changed the gliadin composition and increased the ratio of gliadin in total gluten proteins, rebuilt gluten microstructure and thus optimized dough extensibility. As the addition of 7182-6Ns gliadin gradually increased to wheat flour, the diameter, crispness and spread rate of biscuit increased, the thickness and hardness decreased, and the colour improved. The current research provides a basis for understanding the introduction of exogenic gliadin to improve biscuit wheat varieties.

Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder

In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in the development time, index of tolerance to mixing, and water absorption. The share of lyophilized kale in the dough affected changes in its rheological properties, e.g., increased the values of storage and loss moduli with a decrease in the value of the phase shift angle (tan δ) from 0.36 to 0.31 at 1 rad/s. A significant decrease in the values of instantaneous and viscoelastic compliance was also observed, and an increase in the value of zero shear viscosity. The incorporation of lyophilized kale into the dough caused a noticeable decrease in bread volume by about 10%, and porosity, by about 8%, despite the lack of statistical significance. Statistically significant changes were found in pore size and the presence of large pores &gt; 5 mm2 in the crumb, while pores density increased. The enrichment of bread with lyophilized kale influenced a decrease in the brightness of the crumb from 73.7 to 49.5 while increasing the proportion of yellow and green color as a result of a considerable increase in the content of chlorophyll pigments and carotenoids. Bread enriched with lyophilized kale had lower acceptability than the control bread. The enrichment of the bread with powdered kale also caused changes in the texture of the crumb, e.g., the hardness on the first day of the study was 2.14 N in the control bread, while in the bread with 10% kale content it was 6.46 N. In addition, the enriched bread showed a decrease in springiness, cohesiveness, and resilience.

Impact of barley flour addition on dough rheology, glycemic index, textural and sensory characteristics of taftaan flat bread

Background and ObjectivesThe present study investigated dough rheology, textural, sensory and digestibility characteristics of barley flour added leavened flat bread called "Taftaan". The objective was to increase the consumption of fiber through the addition of barley flour in taftaan as it is a frequently consumed Pakistani flat bread. FindingsThe study showed that fiber content increased significantly but water absorption decreased owing to the poor quality of gluten network. Rheological analysis showed insignificant difference in elastic and viscous characteristics of dough after adding barley flour. Textural analysis revealed that breads containing barley flour were stiffer and less elastic. However, sensory panelists were unable to discriminate between taftaan breads made with (0–15)% barley flour. Interestingly, it was also observed that predicted glycemic index of control taftaan bread was found to be 83.14 which was significantly reduced to 70.10 by addition of 20% barley flour. ConclusionThus, barley flour addition in taftaan upto 15% can significantly reduce predicted glycemic index of flat bread without affecting sensory characteristics. Significance and NoveltyThere is limited work done on barley flour added taftaan which is a frequently consumed bread of Asia. Therefore, barley flour added taftaan can increase consumption of both soluble (β-glucan) and insoluble fiber in daily diet.

An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS). Experimental variation prediction of the flour α-amylase activity, dough rheological properties, and bread characteristics were estimated using mathematical models. A decrease in the falling number index, water absorption, speed of protein weakening, gas retention coefficient in the dough, maximum creep-recovery compliance, and bread volume and firmness was achieved with the increase of PS. When the QF addition level rose, the values of the following parameters decreased: dough stability, starch retrogradation, dough extensibility and deformation energy, viscosity factor, maximum gelatinization temperature, creep-recovery compliance, and bread quality parameters. Dough rheological properties are important for showing the behavior during processing, which impacts the bread quality. For each quinoa flour PS has identified the optimal addition level in wheat flour for improving bread quality. The best composite flours, regarding dough rheology and bread characteristics, contain 9.13% for large, 10.57% for medium, and 10.25% for small PS. These results may help to improve the quality of refined wheat bread or to range diversify the bread making products.

Effects of soybean oil on rheological characteristics of dough under high hydrostatic pressure.

In order to improve the stability of dough with soybean oil, this article explored the effect of soybean oil addition on the rheological characteristics of dough under high hydrostatic pressure. The results showed that, compared with the dough without soybean oil, the β-sheet, disulfide bonds content, and gauche-gauche-gauche in the dough increased by 4.23%, 0.85 μmol/g, and 4.16%, respectively when the dough was added with 6% soybean oil, which improved the degree of cross-linking polymerization of gluten protein and the stability of gluten network. Meanwhile, the dough had the highest elastic modulus and the lowest maximum creep compliance (6.85 × 10-4 Pa-1 ), indicating that 6% soybean oil significantly increased the elasticity and hardness of the dough. The results of short-range ordered structure and paste properties showed that with the addition of soybean oil, the ordered structure and paste viscosity decreased with the increase of soybean oil.

Pulse fortified whole wheat bread: A review on dough rheology, bread quality, and sensory properties

The increase in the consumption of pulses can perform a key role in preventing protein deficiency among people specifically in developing countries. The fortification of whole wheat bread with pulses is an efficient approach to boost the nutritional profile of bread as protein, starches, dietary fiber, vitamins, minerals, antioxidants, and phytochemicals are all abundant in pulses. The optimum ratio of the pulse to whole wheat flour is necessary to determine for producing bread with good quality, sensory attributes, and handling properties. This review investigated the impact of the pulse addition on the whole wheat dough rheology, bread quality, and sensory characteristics, with a particular focus on dough stability, elasticity, strength, and bread volume. The improvement in the nutritional value as well as the negative impact of pulses on whole-wheat bread was also reviewed. The research gaps in pulse supplemented whole grains bread were identified, and further study directions were recommended. Fortification of whole wheat bread with pulses produced affordable bread with a balanced diet for all classes of people. The addition of a higher level of pulses develops a weak gluten structure, which negatively affects dough stability, strength, elasticity, and handling properties. The volume of bread also decreased, and the off-flavor compound produced at a higher level of pulse fortification. The addition of additives and prior processing of pulses not only promote the nutritional value but also produce bread with better dough stability, bread volume, and sensory score.

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics

The aim of this research is to investigate the molecular features and microstructure of amaranth flour (AF) fractions and their partial replacement effect of wheat flour (WF) on the chemical composition, dough dynamic rheology, technological and sensory characteristics of bread. The microstructure and molecular characteristics of AF were depending on their particle size (PS). When WF replacement increased and PS decreased the composite flour was richest in protein, lipids, and ash, while the moisture and carbohydrates of these flours decreased. Dynamic rheological behavior revealed significant variations depending on PS and replacement level. Bread volume and firmness increased when more than 15% AF from large PS replaced WF, while medium and small PS at 5–15% replacements was increased the loaf porosity. Chroma values decreased and samples became darker when the replacement level increased. Moreover, replacement of WF with various AF fractions impacted bread sensory characteristics, obtaining better acceptance for large and medium PS up to 10%.

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.

Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.

QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties

BackgroundWheat processing quality is an important factor in evaluating overall wheat quality, and dough characteristics are important when assessing the processing quality of wheat. As a notable germplasm resource, semi-wild wheat has a key role in the study of wheat processing quality.ResultsIn this study, four dough rheological characteristics were collected in four environments using a nested association mapping (NAM) population consisting of semi-wild and domesticated wheat varieties to identify quantitative trait loci (QTL) for wheat processing quality. A total of 49 QTL for wheat processing quality were detected, explaining 0.36–10.82% of the phenotypic variation. These QTL were located on all wheat chromosomes except for 2D, 3A, 3D, 6B, 6D and 7D. Compared to previous studies, 29 QTL were newly identified. Four novel QTL, QMlPH-1B.4, QMlPH-3B.4, QWdEm-1B.2 and QWdEm-3B.2, were stably identified in three or more environments, among which QMlPH-3B.4 was a major QTL. Moreover, eight important genetic regions for wheat processing quality were identified on chromosomes 1B, 3B and 4D, which showed pleiotropy for dough characteristics. In addition, out of 49 QTL, 15 favorable alleles came from three semi-wild parents, suggesting that the QTL alleles provided by the semi-wild parent were not utilized in domesticated varieties.ConclusionsThe results show that semi-wild wheat varieties can enrich the existing wheat gene pool and provide broader variation resources for wheat genetic research.

Effects of tempering with plasma-activated water on total plate count and quality properties of wheat flour

Nonthermal plasma-activated water (PAW) was prepared and used as wheat tempering water. The effects of tempering with PAW on total plate count and quality properties of wheat flour streams were studied. With the extension of plasma activation time, the content of NO3−, NO2− and H2O2 in PAW significantly increased, and pH decreased dramatically (p < 0.05). After tempering with PAW activated for 40 min, total plate counts in bran, low-grade and patent flour were significantly decreased by 68.85%, 60.91% and 27.27%, respectively (p < 0.05). The polyphenol oxidase, lipase and lipoxygenase activities in low-grade flour markedly decreased by 41.27%, 18.07% and 31.42%, respectively, with the treatment of PAW (p < 0.05). Rapid Visco Analyzer results showed a decrease in peak, trough and final viscosity of straight-grade flour. The free sulfhydryl content in straight- and low-grade flour also decreased. Mixolab test showed there was no significant change in dough rheological characteristics of straight-grade flour. Overall, tempering with PAW could be a promising nonthermal technique to decrease the microbial loads of flour without obvious detrimental effects on its processing quality.

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

Influence of short chain fructo-oligosaccharide (SC-FOS) on the dough rheological, microstructural properties and, bread quality during storage

Objective of this study was to understand the impact of short chain fructo-oligosachharides (SC-FOS) on the dough rheological characteristics and bread quality. SC-FOS was used in place of sucrose and studied for dough rheology, bread making and sensory characteristics. Farinograph, extensograph, amylograph and rheometer were used to evaluate the rheological characteristics. The interaction of SC-FOS with starch was explored from a structural perspective, as well as how SC-FOS influences to keep the bread softer over a period of time. For mechanistic insight, FT-IR (Fourier transform infrared spectroscopy), PXRD (Powder X-ray diffraction), and SEM (Scanning electron microscope) were used to investigate the structural changes. Starch crystallization through molecular and supramolecular reorganization primarily dictates the texture of bakery products, particularly the firmness of product like bread where moisture content is higher; SC-FOS can successfully slow down the crystallization of starch and yield softer product during a shelf life of 7 d. Bread with SC-FOS has shown better retention of water and modulating mobility of water. As a result, incorporating SC-FOS to bread has led to a positive outcome, with improved quality and an excellent sugar replacer.