Wheat Flour Dough Research Articles

Effects of isomalt on the quality of wheat flour dough and spicy wheat gluten sticks

SummaryThe effects of different isomalt concentrations on the quality of wheat flour dough and spicy wheat gluten sticks (SWGS) were evaluated at the physical, structural and molecular levels. The results showed that the radial expansion rate (RER) and oil absorption rate (OAR) of SWGS increased first and then decreased with increased isomalt supplementation, which reached the maximum at 3 wt%. The pasting properties of wheat starch also changed, and the peak viscosity, breakdown and setback were decreased with the addition of isomalt. Dynamic rheological properties results showed that the storage modulus (G') and loss modulus (G'') increased with the addition of isomalt, which may be attributed to the reinforcement of gluten network structure by hydrogen bonding of isomalt. Scanning electron microscopy (SEM) images illustrated that the SWGS surface becomes smooth and the broken gluten structure was reduced after the addition of different isomalt levels compared with the control group. Overall, the wheat flour dough quality analysis showed that the addition of isomalt could generate a close binding with wheat starch and protein and further strengthen the internal structure of gluten through isomalt hydrogen bonds.

Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread

The study was conducted to determine the influence of buckwheat fractions (BF) on the physicochemical characteristics of wheat flour (WF), dough rheology, and bread quality parameters. Buckwheat seeds’ fractionation influenced the microstructure and molecular conformation depending on the particle size (PS). The protein content of the WF–BF improved when the medium PS was added and decreased for large and small PS. Lipids and ash increased with the increase in BF amount in all samples in comparison with the control. Dough tenacity increased with BF addition, being higher than in WF dough only when large PS were added, while samples with medium and small PS presented a lower tenacity in comparison with the control. Dough extensibility decreased significantly in all samples when BF increased, as follows: M ˃ S ˃ L. Dough viscoelastic moduli increased proportionally when adding large PS, while the addition of medium PS (5–15%) and small PS decreased it. Bread firmness, springiness, and gumminess rose proportionally with the addition level. Bread volume decreased when BF increased, and medium PS had a good influence on this parameter. Bread porosity and elasticity presented higher values than for the control bread, but these decreased when the BF amount increased. Flour and bread crust and crumb color parameters were also influenced by different fractions of BF addition.

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

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

Empirical rheology of wheat flour doughs with pea, soybean and whey protein isolates

The use of different protein sources in cereal products does not only aim to enrich them with proteins, but also to improve their protein quality, especially concerning the lysine content, the limiting amino acid in wheat flour. As an alternative to enrichment, protein isolates become viable because they provide protein content and quality. However, that the addition of protein sources to wheat flour greatly affects its rheological properties. Thus, the objective of this study was to evaluate the empirical rheology of wheat flour doughs substituted by pea (PPI), soybean (SPI), and whey (WPI) protein isolates, comparing the behavior of these three sources in order to predict the best application. Of all the isolates, PPI seems to have interfered less in the rheological profile of pure flour. WPI caused major changes, while SPI remained intermediate, but closer to PPI. Concentrations of PPI and SPI up to 10% and WPI up to 5% did not greatly modify the viscoelastic profile of the dough, which would allow the use of these mixtures in the production of breads, while higher concentrations would be more suitable for the manufacture of molded biscuits, in which the formation of a protein network is not necessary.

Effect of Adding Grape Seed Powder on The Chemical Composition and Rheological Properties of Local Wheat Flour

The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste. The results of the chemical composition of wheat flour and grape seed powder showed that the moisture content in wheat was 11.5%, while its percentage in grape seed flour was 7.16%, ash 0.46% and 2.36%, protein 12.42% and 12.59%, fat 1.50 and 14.49%, fiber 1.43 and 42.98%, carbohydrates 72.69 and 20.42%, respectively. The Amylograph results showed that the gelatinization starting temperature of wheat flour dough replaced by grape seed flour for 3 and 4% reached 63.4 and 63.4 °C, respectively, with a significant difference from that of wheat flour dough. While the gel end temperature differed significantly for wheat flour dough that was replaced by 3and 4% of grape seed flour and reached 91 and 90.3°C, compared to wheat flour dough. The addition of grape seed powder showed a significant increase in the maximum viscosity to 1369 and 1433 °C compared with wheat flour dough. The addition of grape seed powder improved the farinograph qualities of wheat flour dough, for all 3 and 4% substitution ratios of grape seed powder, compared to wheat flour. Wheat flour replaced by 4% of grape seed powder, had a higher water absorption rate compared to wheat flour and reached 69.7%.

Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality

The effect of adding defatted Moldavian dragonhead seed residue flour (MDF) at concentrations of 3–12% (w/w flour basis) to wheat flour on dough rheology and bread quality was investigated in the present study. The farinograph characteristics show that supplementation of the wheat flour dough with MDF increases water absorption and dough softening but decreases the stability time. Regarding the effect on bread properties, the addition of MDF increased the bread yield and decreased baking loss, porosity, taste, and bread volume compared to the control (100% wheat flour). In addition, the partial replacement of wheat flour with MDF had a significant effect (p ≤ 0.05) on hardness and chewiness; both these textural indices were increased. A significant reduction in lightness (L*) and yellowness (b*) and an increase in redness (a*) induced by the MDF addition were observed in the bread crumb. Therefore, MDF at the concentration up to 6 g/100 g can be used to produce bread with good consumer acceptance. We found that the 6 g/100 g MDF addition to the bread formula provided an increase of 59% in dietary fiber, 32% in fat, and 50% in minerals, with significantly lower carbohydrate content and energy value compared to the control.

Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying

The purpose of this study was to analyze the effect of the addition of hydrocolloids such as gum arabic and xanthan gum, as well as a mixture of gum arabic and xanthan gum on moisture and oil transport properties in deep fat-fried multilayered wheat flour dough sheet (Khaja). The dynamic viscoelastic analysis of the dough showed that the hydrocolloid incorporated sample had a larger difference in the storage and loss modulus values, indicating that hydrocolloids had a synergistic effect on increasing the elastic property of the dough. The multilayered wheat flour dough sheet was deep fat-fried in a fryer at a frying oil temperature of 180°C. Hydrocolloid inclusion reduced the moisture diffusivity of the product, and the moisture diffusivity of the hydrocolloid incorporated sample decreased from 4.60 × 10−9 to 3.32 × 10−9 m2/s. The sample containing the combination of gum arabic and xanthan gum reduces oil absorption by 20.13% compared to the control sample. Novelty impact statement Oil absorption in Khaja is influenced by the type of hydrocolloid, moisture content of the dough, frying duration, and temperature of frying. Hydrocolloid significantly affected the viscoelastic characteristics of the dough and reduced the hardness of the product. The dough containing a combination of xanthan gum and gum Arabic decreased oil absorption by around 20% in Khaja.

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.

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

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

Effect of polyphenols on mixing properties and solvent retention of wheat flour doughs.

The effect of polyphenol addition on dough mixing properties and flour functionality was examined using flours from different wheat varieties. Both the mixograph and farinograph experiments showed that polyphenol addition affected dough stability and optimum mixing time. These effects were most apparent in hard wheat flour with the addition of catechin. Water absorption was dependent on wheat variety (P < 0.0001) but not on the addition of polyphenols (P=0.54). Except for the 5g kg-1 sodium carbonate solvent retention capacity (SRC), SRC values of the flours were dependent on wheat variety but not on polyphenol addition. However, 5g kg-1 sodium carbonate SRC was significantly increased by the addition of caffeic acid and catechin. Since sodium carbonate SRC is associated with damaged starch levels, further investigations are needed to see how polyphenols influence either the absorption of a sodium carbonate solution or the starch itself. Polyphenol addition affected dough stability and optimum mixing time. Addition of catechin to hard wheat flour was most effective. Water absorption and SRC values except for 5g kg-1 sodium carbonate solvent were affected by the wheat variety, but not by polyphenol addition. © 2021 Society of Chemical Industry.

The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

In order to stabilize the whole wheat flour and extend its shelf life, microwave was employed to heat the wheat bran to inactivate the lipase in this paper. The effects of microwave heating of wheat bran on the lipase activities, gluten properties, dough properties and storage stability of the stabilized whole wheat flour, and the quality of steamed bread made of stabilized whole wheat flour were investigated. Furthermore, molecular docking was applied to interpret the mechanism. The results showed that microwave can reduce lipase activity, maintain the quality of whole wheat flour dough and steamed bread, and retard rancidity. The molecular docking results displayed that the conformation of the amino acids chains near the lipase catalytic center changed, which made the substrate difficult to enter the catalytic center and prevented the hydrolysis of the fat substrate.

An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour

The textural properties of whole grain foods strongly influence their sensory evaluation for optimal consumer acceptability. The pasting, dynamic rheological, and mixing properties of sprouted whole wheat flour were determined to aid prediction of the textural properties of the final bread products. In addition, the microstructure of sprouted and unsprouted wheat dough was compared using fluorescent staining and microscopy. The viscosity of sprouted wheat flour gels was much higher than that of unsprouted flour gels, and their storage moduli (G′) were always higher than their loss moduli (G″) after sprouting. Compared with unsprouted wheat bread, sprouted wheat bread was characterized by higher hardness, gumminess and chewiness, lower cohesiveness, and a more open pore structure, resulting from its higher viscosity and weaker gluten network structure. There was a positive relationship between the viscosity of sprouted whole wheat flour dough and the textural parameters of sprouted whole wheat bread. Sprouted whole wheat appears to have great potential as an ingredient to produce chewier, more satisfying bread, with a slower eating rate.

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

Potato flour with different gelatinization degrees was prepared and the properties of potato flour - wheat flour dough were compared to investigate the reason why dough with more than 30 g/100 g potato flakes becomes sticky. The results showed that the water absorption capacity of potato flakes was the highest, which was 2.2-fold higher than that of gluten and 3.4-fold higher than that of wheat starch. Dough microstructure analysis indicated that competitive water absorption of potato starch and gluten protein led to the discontinuous gluten structure and more exposed gliadin which is responsible for dough stickiness. The gliadin content (obtained at a single elution) in potato flakes-wheat flour dough was 200–400 g/100 g higher than that of others. Two-step kneading method was applied to increase the gluten integrity and reduce gliadin leaching, which reduced the dough stickiness from 31.86 g to 23.07 g. This study demonstrated that the content of gliadin was more responsible for stickiness of the dough than gelatinized starch, and two-step kneading method can be employed to improve the properties of food prepared with potato flakes.

Flour Quality effects on percolation of gas bubbles in wheat flour doughs

To investigate how flour affects crumb structures, we used Synchrotron X-ray tomography to scan and capture the growth of gas bubbles in leavened and unleavened bread doughs of two different flours. Bubbles were mobile in all doughs; they coalesced and disproportionated with the rate of coalescence being higher in leavened doughs. In unleavened dough, new bubbles were detected, attributed to arise from poro-visco-elastic relaxation of gluten as dough rested. In each yeasted dough, a single, massively inter-connected cluster formed which percolated at ~26% dough porosity irrespective of flour type in dough. Following percolation, dough expansion was driven primarily by growth of the percolating bubble. Between flours, the rate of coalescence was higher in Wylkatchem (Wylk), an Australian flour dough, than in Canadian Western Red Spring (CWRS) flour dough, known for superior proof and bake qualities. How the physical and rheological properties of dough liquors could have affected the stabilities of bubbles in these doughs have been discussed.

Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p &lt; 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

In this study, the incorporation of leek in wheat bread was explored. Green leek leaves were dried with two techniques to obtain leek powder after milling. The air-dried and freeze-dried powders were incorporated into wheat flour at five substitution levels (0, 0.5, 1, 1.5 and 2 g/100 g). The impact of leek powder on dough rheology, bread quality, sensory evaluation and mould-free shelf-life was investigated. Leek powder negatively impacted the mixing properties and significantly changed the viscoelastic properties of the wheat flour dough. At low levels, the dough was strengthened whereas at higher levels both dough resistance as extensibility decreased. Bread quality was also affected, resulting in lower bread volume and coarser crumb structure. The negative impact on dough and bread properties was more pronounced for freeze-dried powder. The result of the sensory study showed that wheat flour could be fortified by 1 g/100 g of leek powder without adverse effect on the consumer acceptability. Finally, the addition of leek powder did not impact the mould-free shelf-life of wheat bread.

The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough

To use hydrocolloids for improving the breadmaking performance of whole wheat flour dough, relationships between hydrocolloid addition and dough thermomechanical, viscoelastic and microstructural properties were investigated. The responses of dough thermomechanical and viscoelastic properties to hydrocolloid addition depended on the hydrocolloid type. A power-law gel model fitted well to the linear and non-linear viscoelastic parameters, i.e., G'(ω), G''(ω) and J(t), of doughs. The model parameters gel strength (S) and exponent (n) were well indicative of hydrocolloid-induced changes in dough strength and relaxation behavior. The torque-scale mixolab parameters C2, C3 and C5, showed a good linear relationship with hydrocolloid addition. These parameters were also well correlated with S and n. Hydrocolloids played a crucial role in the modification for dough microstructure by forming a more continuous gluten network and better connection between starch granules and protein matrix.

Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough

Incorporation of A. auricula into wheat flour dough could improve their nutritional properties, but utilization of A. auricula is limited as it causes a weakened dough and deterioration in the quality of product. In this study, A. auricula was treated using high temperature high pressure processing combined with acidic solution treatment, and the effect of A. auricula before and after the treatment on the rheological and structural properties of dough was investigated. Results showed that the high temperature high pressure-acidic solution treated A. auricula (HTHPA) did not block the formation of intrachain disulfide bonds in glutenins. On the contrary, it led to a higher aggregation extent of glutenin macropolymer by contributing to the crosslinking of proteins via noncovalent interactions. Rheological tests showed that the doughs with 2–8% HTHPA exhibited higher elastic and viscous moduli and shear-thinning behavior compared to the doughs with 2–8% untreated A. auricula (UA). This will contribute to the volumetric expansion of dough during proofing. Temperature sweep test revealed that addition of 2–8% HTHPA could reinforce the intermolecular interactions in the dough structure. This study will provide a new method to design and produce A. auricula-enriched staple foods with desirable rheological and structural properties.

Nature inspired dough processing of alumina-zirconia composites: Rheology, plasticity and weibull analysis towards net shaping

Advanced ceramic composites of alumina/zirconia are widely used in structural, functional and biomedical applications owing to superior physico-mechanical properties and biocompatibility. Unlike clays/bread dough, green shaping of ceramics was limited to slip casting due to insufficient plasticity. Herein, we introduce a ceramic dough forming inspired by the natural chemistry and mechanism of wheat flour dough. Ceramic blends were kneaded into a soft visco-plastic dough with vinyl polymer assuming the role of gluten matrix. A weakly linked dough matrix with a higher loss modulus enhanced the rate of powder deagglomeration and homogeneous distribution of the different phases during kneading. High plasticity index of the dough offers replication of intricate features with good dimensional retention. Dental prosthesis like root form implant, dental crown and bridge were successfully machined on a dried blank. Shape forming by this route is a viable alternative for dental prosthesis as evidenced by microstructure, strength and Weibull modulus values.

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

Differences in Mixolab measurements of dough processing were examined using, as a base, flour from pure breeding, isogenic, wheat lines carrying either the high molecular weight glutenin subunits 5 + 10 or 2 + 12. Before dough pasting, subunits 5 + 10 tend to form a stable gluten network relying mainly on disulfide bonds and hydrogen bonds, but 2 + 12 flour was prone to generating fragile protein aggregates dominated by disulfide bonds and hydrophobicity. During dough pasting, a broader protein network rich in un-extractable polymeric proteins, disulfide bonds and β-sheets was formed in the dough with subunits 5 + 10, thus resulting in an extensive and compact protein-starch complex which was characterized by high thermal stability and low starch gelatinization, while in the dough of the 2 + 12 line, a porous protein-starch gel with fragmented protein aggregates was controlled by the combination of disulfide bonds, hydrophobicity and hydrogen bonds that facilitated the formation of antiparallel β-sheets.