Standard Dough Research Articles

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.

In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.

Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach.

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.

Advances in the development of wheat dough and bread by means of shearing

Wheat dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of dough properties. Relaxation spectra of each relaxation step were used to determine the optimum dough development time. The spectra were correlated to rheological properties of standard dough that was mixed in a z-blade mixer. The correlation showed R2s between 0.82 and 0.96. The dough development time as indicated by the relaxation spectra was comparable to standard dough. The evaluation of CLSM micrographs confirmed the results from the spectra. Imitated proofing and baking in the rheometer delivered inconsistent results due to an uncontrollable system by yeast leavening. In the current stage the proposed microscale shear mixing (MSSM) technique can be a reliable method for the rapid evaluation of flour and dough properties.

Alternate Dough Preparation Protocol for Extensigraph Test of Dough Strength

The extensigraph is an internationally accepted method for measurement of physical properties of dough subjected to mechanical handling and resting. Standard extensigraph methods (AACC International Approved Method 54‐10.01, ISO 5530‐2) use the farinograph for the preparation of dough in the presence of 2% salt at reduced water absorption (farinograph absorption minus 2–3%). However, the dough so prepared is usually underdeveloped and drier than typically seen in common baking processes. In addition, the standard extensigraph test is time consuming and requires a large sample size. In this study, an alternate dough preparation protocol is proposed, consisting of a Swanson‐type pin mixer at reduced salt (1%) and elevated water absorption (farinograph absorption plus 4%). With the alternate method, dough is fully developed and similar to bread dough in physical properties. AACCI Approved Method 54‐10.01 is followed for dough rounding, molding, resting, and stretching by using the Brabender Extensograph‐E instrument. Strong correlations for resistance to extension (r = 0.90) and area (r = 0.92) were found between the modified and standard dough preparation methods. This protocol requires much less flour sample and significantly increases sample throughput.

Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

AbstractDough characteristics as affected by different preferment types and fermentation times were evaluated. A dough type was obtained with yeasted stiff preferment (60% water), fermented for a long period (biga‐type dough – B) and another one made with a semiliquid preferment (100% water), obtained with sourdough and fermented for a short period (poolish‐type dough – P). The doughs obtained were compared with a standard dough (direct dough – D). During the first 60 min of fermentation, pH, titratable acidity, volume, empirical and fundamental rheological properties and gas cells number were evaluated. During fermentation time, all doughs underwent structural changes related mainly to an increase of resistance to the extension and a decrease of area and extensibility, with a noticeable change in volume and pH. Between all samples, B dough was the stiffest reaching the lowest volume (44.3 mL), the highest storage modulus (G′ = 10,982 Pa) and resistance to extension (31.78 g).Practical ApplicationsThis research provides practical information regarding how different fermentation methods (biga type, poolish type and direct method) can influence textural properties, pH, volume development and inner structure of doughs. During fermentation time, all doughs underwent structural changes depending on the fermentation methods used. The modifications are related mainly to an increase of resistance to the extension and a decrease of area and extensibility, with a noticeable change in volume and pH. Results indicate that different fermentation methods affect the dough characteristics. This information would be of benefit to the bakery products industry to optimize the main dough characteristics choosing the appropriate fermentation method, depending on the bakery product to realize.

Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

The role of oxygen during mixing of bread dough was investigated using a unique air-tight mixer in which oxygen content of the atmosphere surrounding the dough was fixed at different levels ranging from 10 to 30%. Effects of the presence in bread dough composition of various O2 consumers, such as yeast, lipoxygenase (LOX), and additional glucose oxidase (GOX) and/or soybean or horse bean flour (containing LOX), were studied in order to characterize the competition phenomena for oxygen in the different conditions. O2 uptake by dough during mixing was followed and relaxation tests were performed on the resulting bread dough. Variation of O2 level of the gaseous atmosphere had no rheological impact on basic bread dough (with no additional oxidative system), even though this level was found to lead to an increase of O2 consumption by dough, especially at the beginning of mixing. The competition for O2 consumption among yeast, LOX and GOX was decreased by kneading under a 30% O2 atmosphere, enabling GOX to reveal its structuring effect. Finally, mixing bread dough containing GOX under O2-enriched atmosphere enabled keeping a standard dough relaxation index, even though dough water content was increased. This opens new perspectives for improving bread softness.

Development and Fabrication of Pineapple Rolled Tart Machine

A pineapple rolled tart machine is required in the manufacturing of pineapple rolled tart. In this research, a machine that would reduce processing time and operating cost and that would be affordable for small-scale industries was designed. The machine was tested at different screw rotating speeds and dough formulations. The rolled tart throughput rates were significantly increased (p<0.05) with screw rotating speeds and butter percentages of dough. However, it was significantly decreased (p<0.01) with sugar and corn flour percentages. The hardness of baked tart and the hardness and stickiness of unbaked tarts were not significantly different between various screw rotating speeds and manual method. It was found that the rolled tart produced by this machine was acceptable in texture and mouth feel. The maximum and minimum rates for the standard dough formula were 4320 and 720 pieces h-1.

Efeito do ácido ascórbico em massa de pão na presença do ácido tânico

Wheat flour breads with the addition of oxidizing agent ascorbic acid were elaborated trying to find the concentrations of tannic acid that best retained the ascorbic acid without significantly affecting the rheologic characteristics and main sensorial attributes of bread. In the first stage, the concentration of ascorbic acid that best provided stability to the dough (300 ppm) was determined. In the following stage, three different concentrations of tannic acid were used: 0.10, 0.20 and 0.30%, with the purpose of verifying the ascorbic acid retention in the dough. The breads were elaborated with the standard formulation. After the elaboration of the breads, the ascorbic acid retention was evaluated in the previously determined concentration. The results showed that the bread elaborated with standard dough (300 ppm of ascorbic acid), presented ascorbic acid concentration of 41.50 mg 100 g-1 of bread.

Rheological properties of doughs with buckwheat and quinoa additives

AbstractRheological properties of doughs prepared from wheat flour with buckwheat and quinoa flour addition (2.5 mass %, 5.0 mass %, 7.5 mass %, and 10 mass %) were investigated using a farinograph and compared with those of standard dough (without addition of pseudocereals). The following characteristics were determined: water absorption capacity, water consumption, dough growth time, level of dough softening, dough stability, mechanical resistance, and dough elasticity. Dough stability showed a linear decrease with the increasing content of pseudocereals. Doughs containing quinoa flour were more stable than those with buckwheat flour addition. Dough growth time was reduced with increasing amounts of buckwheat flour but it was not affected in the case of quinoa flour addition. From the comparison of the studied characteristics it can be concluded that an addition of lower amounts of quinoa (up to 5.0 mass %) to wheat flour will not significantly impair rheological properties of the dough but provides for enhanced nutritional value of the prepared bakery products.

Effect of cold pre‐treatment duration before freezing on frozen bread dough quality

SummaryThe effect of cold pre‐treatment (CT) duration prior to freezing on the quality of a standard bread dough was investigated. Doughs held at 0 °C or 10 °C for 1 h or 3 h before air‐blast freezing were compared with standard dough frozen after 0.5 h at 0 °C (0 °C/0.5 h) and fresh (unfrozen) dough. Cumulative gas production measured in a risograph was used to quantify the dough quality after storage at −18 ± 0.1 °C for 1, 7 or 17 days. Relative to fresh dough, gas production significantly reduced after freezing for all treatments. The doughs with CT at 0 °C for 1 or 3 h or 10 °C for 1 h had significantly higher gas production after freezing and less rapid decline in gas production during frozen storage than the doughs with the 0 °C/0.5 h CT. The 10 °C/3 h CT gave no gas production benefit after freezing and had the most rapid decline in gas production during frozen storage.

Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

There is an increasing awareness about the role of fibres as multifunctional substances, positively affecting the activity of the human body. From the structural point of view, insoluble fibres are known to have a strong impact on food texture. This work is part of a broader project aimed at understanding the role of fibres from different sources in traditional cookies delectableness. The impact on cookie dough characteristics, when enriched with dietary fibre, was evaluated by dynamic oscillatory tests, transient uniaxial extensional viscosity measurements and texture profile analysis. Three different sources of fibre were added: oat from cereals, orange from fruits and pea from legumes, at contents ranging from 0 to 10 g. In terms of processibility, there were serious difficulties in processing some of these doughs, especially those with fibre addition levels over 8 g for oat and orange and 9–10 g for pea. However, the results for the mechanical spectra of these doughs are similar to that of the standard dough without fibre. Tests in compression with a 4 mm cylinder in a 25 mm flask filled with dough showed to be more sensitive than oscillatory tests but still the results were somewhat difficult to interpret in terms of describing the differences in the processing behaviour of these doughs. Thus, extensional uniaxial tests were performed (for the first time in this type of materials, i.e., with no developed gluten) and showed to be suitable to describe the modification in dough structure, showing an increase of extensional viscosity for the dough with orange or oat fibre at levels of 4, 8 and 10 g, whereas for the pea fibre dough, no significant changes on the extensional behaviour were observed for formulations with up to 10 g of fibre, which was in general agreement with the processibility studies.

Repellents to deter New Zealand's North Island robin Petroica australis longipes from pest control baits

North Island robins, Petroica australis longipes, are among the non-target animals at risk during poisoning operations aimed at introduced mammalian pests in New Zealand. Adding an avian repellent to the bait may reduce the risk to native birds. In this study we report on two experiments that aimed to: (1) refine a methodology for testing repellents; and (2) determine the effects of a repellent combination on bird feeding behaviour. In Experiment 1, a highly preferred base material (in which repellents could be incorporated) was identified from the choices made when robins were presented simultaneously with cereal, carrot and dough materials over 4 consecutive days on a test arena on the forest floor. Robins pecked at and ate all materials, but consistently directed more pecks at dough (P<0.001), so this material was selected for use in the subsequent study. In Experiment 2, robins were offered repellent treated (green and surface coated with a combination of d-pulegone and Avex™) and standard (green and coated with cinnamon oil; the bait formulation currently used for pest control operations in New Zealand) dough in choice tests over 4 days. The dough had either been sprayed with or dipped into the repellent combination. Robins pecked at standard dough more frequently than at repellent dough (P<0.05), with the frequency of pecking at repellent dough declining (P<0.05) over the four days. Male robins offered dipped dough pecked at the repellent dough more frequently than females. On occasions the base material was removed from the arena: standard dough removed was consumed readily but repellent-treated dough was not. The results demonstrated that the combination of d-pulegone and Avex effectively deterred robins from feeding. Green dye and cinnamon oil did not prevent feeding on cereal, carrot or dough by robins, and thus cannot be considered as effective repellents. Since d-pulegone and Avex were effective in preventing feeding on a highly preferred base material they are likely to reduce the propensity for robins to feed on toxic possum baits.

AVALIAÇÃO DE DUAS METODOLOGIAS DE EXPANSÃO AO FORNO DO POLVILHO AZEDO

Two methodologies for measuring the expansion in oven were compared in 52 samples of fermented cassava starch of three States: Santa Catarina, Parana and Minas Gerais. The results allowed a classification for the product based in the expansion in oven as quality evaluation. The instrumental method of Brabender Farinograph was used to establish standard dough with 60FU and in the practice method the appropriate consistency of the dough was adjusted by an empirical way. Instrumental methodology obtained bigger expansions than with the practical methodology, but larger variation coefficient was observed due to larger sensibility of this method. Both methodologies can have applications depending on the purpose. The instrumental methodology is of a high cost mainly because of the Brabender Farinograph price but also because of the larger number of repetitions necessary to reduce the variation coefficient. Both methodologies allowed classifying the samples with the same profile. Samples coming from the State of Parana presented the largest expansions in the oven when compared with samples of other States. Using practical methodology the medium expansion of the samples of the State of Parana was of 14,1mL/g. Samples of the State of Minas Gerais presented the smallest expansions in the oven, on the average of 13,3mL/g. This paper proposes a classification as a form of evaluating the quality of the fermented cassava starch, complementing the Brazilian Legislation that doesn't establish this index for the product. With relationship to the expansion property to the oven, the samples can be divided in 3 types. In type A (10%) of fermented cassava starch samples are classified as extra quality, type B (80%) are of medium quality and type C (10%) of inferior quality. The results obtained by the practical methodology allowed establishing type A presenting an expansion index upper 16,0mL/g, B type expansion index among 12,0mL/g to 16,0mL/g and C type with expansion bellow 12,0mL/g.

Effects of Microencapsulated High‐Fat Powders on the Empirical and Fundamental Rheological Properties of Wheat Flour Doughs

ABSTRACTMicroencapsulated high‐fat powders are a healthy and convenient alternative to fats normally used in cereal‐based products. In powder form they are easier to use than block fat. Microencapsulation involves dispersion of the fat using homogenization. The globules are then fixed by spray‐drying. Empirical and fundamental rheological tests were conducted on doughs containing commercial vegetable fat and four microencapsulated high‐fat powders. The doughs were compared with a standard dough containing no fat. The powders contained 70% vegetable fat or milk fat. The encapsulating agent used was either sodium caseinate or whey protein concentrate (5–10%). Sucrose or lactose were also present in the powders (20–25%). The powders were manufactured at low‐ or high‐pressure homogenization. Farinograph and extensigraph tests were performed on all doughs. Dynamic oscillation tests were conducted in the linear visco‐elastic region of the dough. Addition of fat and microencapsulated high‐fat powders produced using low‐pressure homogenization reduced the complex modulus of the doughs. The results showed an increase in phase angle with incorporation of commercial fat and the microencapsulated high‐fat powders. Scanning electron microscopy was conducted to examine the effects of the additives on dough structure. This study demonstrated that microencapsulated high‐fat powders, especially powders produced using low‐pressure homogenization, had some beneficial effects on dough rheology when compared with doughs produced with commercial fat.

Rheological properties of water soluble non-starch polysaccharides from whole grain rye flour

The typical properties of the dough and the characteristic structure of the bread crumb are the result of the interaction of many components. The water soluble non-starch polysaccharides of rye (rye-WSNSP), consisting mainly of pentosans, form viscous solutions and gels in the presence of oxidizing agents. A considerable decrease in the viscosity following the addition of endo-xylanase shows that an intact arabinoxylan moiety was necessary to retain the viscous properties of the rye-WSNSP solutions in water. The presence of the oxidizing (H 2O 2/peroxidase) agent in the aqueous rye-WSNSP solution (6.0 mglml water) caused an increase (5.5x) in the viscosity. Ferulic acid (3% w/w) and cysteine (3.7% wlw) on the other hand, restricted the increase in oxidative viscosity by 60 and 35% respectively. The flow curves showed that the rye-WSNSP solutions were shear thinning. The relationship of shear stress and shear rate was analysed using the Ostwald equation τ = k ⋅ γ ˙ n . The values for the flow behaviour index ( n = 0.45 – 0.72) were <1 for all the solutions confirming a pseudoplastic flow behaviour. The consistency index ( k) increased with the addition of the oxidizing agent to the rye-WSNSP solution and it decreased with the addition of ferulic acid. The presence of rye-WSNSP (0.5% and 0.8%) increased the consistency of wheat flour dough in the farinograph by 30 and 86% respectively and the initial stress relaxation modulus ( G o) by 37 and 160% respectively. A gradual increase of the dough consistency as well as the initial stress relaxation modulus ( G o) with an increase in oxidizing agent, in the presence of 0.5% rye-WSNSP, was observed. The half relaxation time ( t ½) of the standard dough, taken at G o/2, decreased by 12% following the addition of 0.8% rye-WSNSP. However, the oxidative (H 2O 2/peroxidase) gelation of the wheat dough containing rye-WSNSP (0.5%) increased the half relaxation time ( t ½) by 14%.

Glycosidases of wheat

AbstractGlycosidases isolated from the mill fractions made from soft and hard wheat grists were studied. α‐Arabinosidase, α‐galactosidase, β‐galactosidase, β‐glucosidase, β‐glucuronidase, β‐mannosidase and β‐xylosidase activities in wheat flour, germ and bran were determined under standard dough conditions. There were no significant differences between the level of glycosidase activities from hard and soft grists. The level of a particular glycosidase activity was generally highest in the germ and lowest in the flour.

Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran

The purpose of the present investigation was to submit commercially available wheat bran to various thermal treatments and to measure the resulting effects on the functional properties. Water uptake, water-binding capacity, rheological behaviour in the Farinograph and oil absorption of boiled, steam-cooked, autoclaved, roast, micronised and extruded bran were determined. The water uptake of the modified samples was increased, compared with that of the untreated bran. Only boiling affected the water-binding capacity significantly. The largest effects of the thermal modifications were rheological changes as observed in the Farinograph. Doughs, consisting of 80% patent flour and 20% wheat bran, showed a diminished maximum resistance and a prolonged mixing time compared with a standard dough with long patent flour. Wet heat treatments altered the surface of the wheat bran, resulting in a change in the oil absorption capacity.

Mechanical degradation of gluten proteins during high‐speed mixing of doughs

AbstractBueche's theory of the mechanical degradation of polymers in shear is applied to try to account for the changes in flour proteins following high‐speed mixing of doughs. Because of the high viscosity of dough (∼ 108 poise), shear strain rates on the order of 102 sec−1, which are encountered in standard dough mixers, are sufficient to cause scission of covalent bonds. The limiting amount of protein, extractable after mixing, increased with mixing speed, in agreement with the predicted effect of strain rate on breakdown. Agents which crosslinked protein chains through strong covalent bonds increased the mixing stability of doughs, while those which crosslinked by formation of SS bonds greatly accelerated breakdown, reflecting the more labile nature of the SS bond. Some predictions about the rheclogical effectiveness of different SS bonds follow from the theory. Predicted changes in molecular weight distribution of protein following mixing are in agreement with experimental results obtained by other workers.