Rheological Properties Of Wheat Dough Research Articles

Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough

Impact of Germination Treatment and Quinoa Variety on the Physicochemical and Rheological Properties of Wheat Dough

Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread

This study explored the effect of curdlan on dough rheological properties, and the performance of corresponding steamed bread. Curdlan addition significantly improved the rheological, dynamic rheological and fermentation properties of dough, and ultimately enhanced the textural and sensory properties of corresponding steamed bread. The microstructure confirmed that the dough with 0.5% curdlan had uniform size and dense gluten network. Addition of curdlan also increased the pasting temperature, the peak and final viscosities, but decreased the breakdown and setback parameters of starch. The steamed bread with 0.5% curdlan had minimum hardness (1266 g), maximum specific volume (2.50 mL/g) and highest sensory score (92.0). Storage experiments suggested that 0.5% curdlan decreased the crumb firming rate and alleviated the retrogradation of starch in steamed bread, indicating that curdlan was effective in retarding the steamed bread staling during storage. It was concluded that 0.5% curdlan had positive effect on rheological properties of wheat dough and quality of corresponding steamed bread.

Dynamic changes in ferulic acid and diferulic acids in wheat flour doughs during the breadmaking process

Ferulic acid (FA), a phytochemical concentrated in wheat bran, influences structural characteristics of arabinoxylan (AX) and rheological properties of wheat dough. This study investigates the dynamic changes in FA and diferulic acids, closely associated with AX molecular weight, during the breadmaking process. FA predominantly exists in a tightly bound state within the arabinoxylan matrix, with a substantial increase in free FA content observed during the initial fermentation phase. Furthermore, this research identified four specific wheat-derived diferulic acids: 8–5′-DFA, 5–5′-DFA, 8-O-4′-DFA, and 8–5′-DFA (benzofuran form), tracking their variations throughout breadmaking. The notable upsurge in diferulic acid levels in the early fermentation stages suggests that the cleavage of ferulic acid moieties may not be the primary factor contributing to the reduction in AX molecular weight. Future investigations into the effects of FA and diferulic acids on arabinoxylan and wheat dough properties promise to enhance understanding of the intricacies of the breadmaking process.

Debranning of wheat: Quality of flour and thermomechanical, microstructural, and extensional properties of dough

This study investigated the impact of debranning degrees (0, 3, 6, 9 and 12% by weight) on the qualities of wheat flour and dough. The physicochemical and pasting properties of wheat flour and thermomechanical, microstructural, extensional and rheological properties of wheat dough with different debranning degrees were assessed. The insoluble dietary fiber, soluble dietary fiber, protein, and ash contents for debranned wheat flour were significantly higher than that of refined flour. The content of protein was the highest when the debranning degree of wheat was 6%. Debranning degree of 6% significantly increased the gluten index for wheat flour and showed better pasting and mixing properties than untreated samples. Debranning treatment increased the L* value and decreased the a* and b* values of the wheat flour. Furthermore, when the debranning degree increased, the protein matrixes were more continuous and compact, and the starch granules were better entrapped in the gluten network. Debranning treatment caused significant increases in the dough's resistance to extension, extensibility, extensibility area, and extensibility rate, and a decrease in the dough's viscoelasticity. The debranning degree of 6% could effectively improve the parameters such as mixing properties, microstructure, and extensional properties of wheat dough.

Effects of barley seedling powder on rheological properties of dough and quality of steamed bread.

In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.

Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

The physicochemical properties of wheat flour and the chain-length distributions of amylopectin from eleven cultivars were studied. Chinese steamed bread (CSB) was made by a one-step fermentation procedure using these flours to explore the effects of frozen storage on the qualities of CSB and starch molecular structures. The results indicated that the protein and wet gluten had significant effects on the fermentation rheological properties of wheat dough and CSB qualities. The amylose content and amylopectin structure had important influences on the pasting properties of wheat flour and the firming of CSB. Water loss and migration in CSB during freezing, accompanied by the starch retrogradation, depended on the amylose content and amylopectin structure. After 60-day of frozen storage at −18 °C, the amylopectin extracted from CSB showed decreased fractions of B1 and B2 chains while the long B3 chain and average chain length increased. Moreover, short amylopectin chains were negatively correlated with the hardness of CSB (P < 0.01). These results confirmed that the structure-property relationships of wheat flour have crucial influences on the qualities of CSB, which would benefit our selection of wheat materials for the frozen food industry and provide a reference for wheat breeding.

Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample.

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Abstract Natural sources and healthy cereal-based food have recently received a lot of attention by both professionals and the common population for improving overall well-being. In this case, Opuntia cactus and Opuntia derivates show high potential in the production of health-promoting cereal-based products. This study comprehensively reviews nutritional composition, health benefits of Opuntia spp. and its utilisation in the production of bread and pasta products. Moreover, the effect of this ingredient on the rheological properties of wheat dough and physical parameters as well as sensory properties of incorporated products is also discussed.

Rheological properties of wheat dough mediated by low-sodium salt

To clarify the correlations between dough rheology and gluten aggregation, the rheological properties of low-sodium salt dough, the molecular chain morphology, molecular weight, subunit distribution and molecular conformation of dough gluten were investigated in this paper, and these results were compared with those of NaCl and KCl alone. Results showed that hardness, extensibility and compression resistance of low-sodium salt dough were enhanced, and the doughs were more like viscoelastic solid material. Atomic force microscopy images showed that low-sodium salt induced the combination of gluten peaks to form the larger protein clusters. Size exclusion/reversed phase-high performance liquid chromatography profiles suggested that low-sodium salt increased the content of B/C-low molecular weight glutenin subunits and high molecular weight glutenin subunits by reducing the content of α- and γ-gliadin, and mediated gluten aggregation to a certain degree. Besides, fluorescence spectra demonstrated low-sodium salt changed the conformation of gluten molecules. In summary, the improvement of rheological properties of low-sodium salt dough could be caused by the aggregation of low-sodium salt and dough gluten. Correlation analysis revealed that rheological properties of low-sodium salt doughs were highly related to the content of gliadin and glutenin fractions. NaCl and KCl also presented similar effects. Among the three salts, NaCl had the most prominent effect, followed by low-sodium salt. This study provides new insights and more comprehensive theoretical basis for sodium reduction.

Effect of Okra Powder on the Rheological Properties of Wheat Dough

Effect of Okra Powder on the Rheological Properties of Wheat Dough

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough.

The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s: UYD-C dough exhibited higher values of stress (σmax) and strain (γmax) amplitudes, and softer gel network (lower complex modulus, G*) comparing with UYD dough. The oscillatory data suggest that CHs would work as (energy and time) stabilising-agents based on the greatest reticular energy (E parameter) and the lowest frequency dependence of phase angle (δ) at the low frequency range. The rotatory tests show that CHs may act as shear thinning agents in the gluten-starch network, facilitating the solid-fluid transition at the yield point (UYD-C dough). The yeasted dough (YD) exhibited a more shear sensitive structure, evidenced in the highest influence of frequency on the elastic (G') and viscous (G″) parameters, and gel to sol transition at 0.23 rad/s was observed.

Изучение влияния комплексной растительной добавки на свойства мучных смесей и пшеничного теста

Food additives from non-traditional plant raw materials are a promising source of new fortified bakery products. However, they can affect the protein-starch structure of wheat flour and the rheological profile of the semi-finished bakery products, thus changing the quality of the finished product. The research objective was to study the effect of a novel plant food additive on the moisture, water absorption, and protein-proteinase complex of flour mixes and the rheological properties of wheat dough.&#x0D; The study featured flour mixes of top-grade wheat flour and the new food complex additive (10, 16, and 22%), as well as dough semi-finished products. The food complex additive consisted of whole grain wheat flour and powders of germinated spelt, pumpkin seeds, oyster mushrooms, and gooseberries in a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. The moisture content was determined by the gravimetric method, while the water absorption and rheological properties were described using a Farinograph-AT. The content of wet gluten was measured by washing, the content of dry gluten was determined by drying, and the quality of gluten was tested according using an IDK-3M device.&#x0D; The additive decreased the water absorption and the dough development time, contributed to the gluten relaxation, and increased the amount and humidity of wet gluten. At 16 and 22% of the additive, the amount of dry gluten decreased by 3.4 and 4.0%, respectively; at 10%, it increased by 3.3%. The best stability, dough softening degree, and farinograph quality indicator were observed at 16%.&#x0D; The results can be used to produce new bakery products fortified with the new complex plant food additive, with the amount of water and kneading time adjusted for each particular case. Further research will feature the effect of the additive on the properties of dough semi-finished products during fermentation and proofing.

Understanding the influence of in situ produced dextran on wheat dough baking performance: Maturograph, biaxial extension, and dynamic mechanical thermal analysis

Rheological tests performed under conditions relevant to those experienced during proof and oven rise are necessary for understanding the mechanisms of dextran addition on wheat dough baking performance. This study evaluated the effect of a high molecular weight ( Mw ) dextran, produced in situ by Weissella confusa A16 or externally added, on wheat dough rheological properties including, (i) proofing behavior using a maturograph; (ii) bi-axial extensional profile using a dough inflation system; and (iii) viscoelastic characters (proof) and thermo-mechanical properties (simulated baking) by dynamic mechanical thermal analysis (DMA). The externally-added dextran increased dough elasticity, tenacity, and viscoelastic characters, but reduced dough extensibility at bubble rupture. DMA tests of doughs under dynamic heating conditions showed a sharp increase of elastic and loss moduli until maximum between 75 and 95 °C, accompanied by a drastic decrease of Tan δ (dough stiffening). Dextran addition exhibited a weakening effect on the dough thermal properties i.e., decreased peak moduli during heating. On the other hand, the mild acidic conditions during sourdough fermentation favored the activity of in situ produced dextran, conferring significantly improved thermal-mechanical properties and dough extensibility. This may explain the superior ability of in situ produced dextran to improve bread volume and crumb softness compared to the external-added dextran. By analyzing rheological parameters, we showed that the maximum proofing moduli in DMA, fermentation stability, dough level, and elasticity in maturogram were predictors of good baking quality. Overall, our study provides the mechanistic underpinning and optimum of dextran as a natural improver of bread quality. • Rheological properties of doughs are strongly associated with baking performance. • Dextran increases dough elasticity and tenacity but reduces dough extensibility. • Dextran added externally exhibits a thermal weakening effect on wheat dough. • Dextran produced in situ is preferred in improving dough rheology and bread quality. • Favorable effects of in situ -produced dextran are mediated by mild acidification.

Characterization and Preliminary Application of a Novel Lipoxygenase from Enterovibrio norvegicus.

Lipoxygenases have proven to be a potential biocatalyst for various industrial applications. However, low catalytic activity, low thermostability, and narrow range of pH stability largely limit its application. Here, a lipoxygenase (LOX) gene from Enterovibrio norvegicus DSM 15893 (EnLOX) was cloned and expressed in Escherichia coli BL21 (DE3). EnLOX showed the catalytic activity of 40.34 U mg−1 at 50 °C, pH 8.0. Notably, the enzyme showed superior thermostability, and wide pH range stability. EnLOX remained above 50% of its initial activity after heat treatment below 50 °C for 6 h, and its melting point temperature reached 78.7 °C. More than 70% of its activity was maintained after incubation at pH 5.0–9.5 and 4 °C for 10 h. In addition, EnLOX exhibited high substrate specificity towards linoleic acid, and its kinetic parameters of Vmax, Km, and Kcat values were 12.42 mmol min−1 mg−1, 3.49 μmol L−1, and 16.86 s−1, respectively. LC-MS/MS analysis indicated that EnLOX can be classified as 13-LOX, due to its ability to catalyze C18 polyunsaturated fatty acid to form 13-hydroxy fatty acid. Additionally, EnLOX could improve the farinograph characteristics and rheological properties of wheat dough. These results reveal the potential applications of EnLOX in the food industry.

Moderate addition of B-type starch granules improves the rheological properties of wheat dough

The quality traits of wheat grain ultimately determine the performance of wheat flour and dough, which is crucial to end-products. However, to combine high yield and good grain quality has been a great challenge in wheat breeding. In this study, the different sized A- and B-type starch granules were fractioned to investigate their effects on the physicochemical properties of wheat flour and rheological properties of wheat dough using three substitution levels (5, 10, and 15%). Results showed that 5% B-type starch granules addition increased the percentage of SDS-unextractable polymeric protein, optimized the dough network, and increased the bond water content, and thus improved the dough rheological properties. The addition of A-type starch granules or excessive B-type starch granules diluted and destroyed the structure of gluten, and reduced the dough strength. Therefore, a possible strategy for combining wheat quality and yield was proposed, that is, replacing protein content with B-type starch granules at a proper level, which has profound implications for wheat breeders to look at and address trade-offs between the quality and yield of wheat in future.

Effects of thermal-induced konjac glucomannan-protein interaction on structural and rheological properties of wheat dough

This work is dealt with how structural changes induced by konjac glucomannan (KGM) interacting with wheat protein contribute to dough properties upon the heating stage. It comparatively investigated the effects of KGM on gluten thermal-polymerization process from molecular weight, free sulfhydryl content, secondary structure and thermal stability, and then analyzed KGM-induced changes of structural and rheological properties of wheat dough with heating temperature increased. Results showed that KGM increased the average molecular weight, the β -sheet/ β -turn ratio and denaturation temperature of gluten protein while decreased the content of free sulfhydryl groups. It was likely that KGM promoted the formation and stability of gluten networks upon heating by interfering sulfydryl interchange reactions and thermal denaturation. Dough structure was thus strengthened to a compact network and presented the increased elasticity and the raised resilience, springiness, cohesiveness and chewiness of textural properties by heating treatment. • KGM induced sulfydryl interchange, hydrophobic interaction and protein denaturation. • KGM prompted thermal aggregation and stability of gluten structure. • Dough structure was strengthened by KGM-intensified gluten-water interaction. • Dough with KGM showed reinforced elasticity and textural properties.

Application of water-honey extract of St. John’s wort herb to improve biotechnological and rheological properties of wheat dough

Experimental studies of the effect of water-honey extract of St. John's wort grass fermented by lactic acid bacteria Str.lactis and Str.cremoris on microorganisms causing microbiological deterioration of wheat flour bakery products showed a positive effect of the introduced component on the rheological and biotechnological parameters of wheat dough. By adding additional nutrients that activate the vital activity of the fermenting microflora, the gas-forming ability of the dough increased by 20%, the fermentation activity improved by 35%, and the desired dough acidity of 3.0 deg. was reached within 120 minutes, i.e. the fermentation process reduced by 60 minutes.

Developing a procedure for controlling the rheological properties of dough during its kneading based on a parametric model

This work is aimed at developing a procedure for controlling the rheological properties of wheat dough during its kneading based on a parametric model. Dough kneading is the most important technological operation in the production of bakery products. When organoleptically assessing the consistency of the dough, it is difficult to accurately determine its rheological properties while maintaining the mass of water and its intensity at a constant level of the mass of the kneaded dough, considering the processed flour. However, our proposed procedure can solve these problems. According to the results obtained, it was experimentally found that the nature of changes in the specific intensity of dough kneading, which contributed to obtaining the best quality bread at a kneading body rotational speed of 150 rpm, is optimal. The dough kneading intensity leads to a reduction in the kneading time from 290 s at nm=60 rpm to 90 s at nm=240 rpm. The optimal duration of dough kneading was 124 s. The results make it possible to determine the water absorption capacity of flour in the production of bakery products, considering its baking properties and dough recipe, and, accordingly, the optimal moisture content of the dough

Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough

SummaryThis study aimed to investigate the potential of moderate hydrothermal (50–80 °C) and acidic (0%–0.35% citric acid) modification of potato pulp (PP) to improve the rheological properties of wheat dough. The results show that hydrothermal treatment (HMT) and citric acid (CA) decreased the swelling power, thickening ability and gelatinisation enthalpy, as well as increased the solubility and gelatinisation temperature, of PP with an increase in temperature and CA addition. Additionally, HMT‐ (80 °C) and CA‐ (0.07%–0.35%) modified PP effectively enhanced dough strength against mixing and suppressed retrogradation. The thermochemical parameters of the composite dough were significantly correlated with the swelling power, rapid visco analyser (RVA) viscosity parameters (except setback viscosity) and differential scanning calorimetry (DSC) parameters (P &lt; 0.05). The results suggest that moderate hydrothermal‐acidic treatment is an effective way to overcome dough mixing and retrogradation shortages in potato pulp‐based staple production.

Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety

SummaryThe present study sought to investigate the rheological properties of wheat starch‐gluten (WS‐G) and potato starch‐gluten (PS‐G) model doughs with different gluten fractions to elucidate the effectiveness of using model dough to predict wheat dough properties. The highest linear viscoelastic region, frequency dependence, maximum creep compliance and the lowest viscoelastic modulus and zero shear viscosity were observed in the wheat dough, followed by WS‐G and PS‐G model doughs. PS exerted a more significant damage effect on the gluten network while WS shared a tight integration with gluten protein, forming a more stable dough structure. The viscoelasticity of the model doughs shared a close association with the wheat dough under increased gluten fraction, while the frequency dependence of the model doughs showed no trend towards wheat dough. Therefore, starch‐gluten model dough could not fully stimulate the functionality of wheat dough irrespective of its gluten fraction.