Bread quality and dough rheology of enzyme-supplemented wheat flour

In present, most mills from our country obtain brown wheat flour in intermediate extraction, besides white flour, and its quality is mostly inadequate and unconstant. Our paper's purpose was the optimization of the brown wheat flour's quality with the help o enzymes, using some of its beneficial properties. The sinergic effect of Aspergillus niger laccase and phytase, and cereal ?-amylase (Belpan) on the rheological properties of wheat flour were examined with the Mixolab test. The bread obtained from wheat flour with laccase and ?-amylase displayed an increased volume, without the problem of soaking during processing, compared with the bread obtained from the witness sample. An indirect correlation between falling number values and Belpan doses was obtained.

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Quality of wheat breads enriched with flour from germinated amaranth seeds

Food Science and Technology International ◽

10.1177/10820132211016577 ◽

2021 ◽

pp. 108201322110165

Author(s):

Luciano M Guardianelli ◽

María V Salinas ◽

María C Puppo

Keyword(s):

Relaxation Time ◽

Elastic Modulus ◽

Wheat Flour ◽

Specific Volume ◽

Bread Quality ◽

Maximum Volume ◽

High Area ◽

Amaranth Flour ◽

Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

Applied Rheology ◽

10.1515/arh-2020-0112 ◽

2020 ◽

Vol 30 (1) ◽

pp. 138-150

Author(s):

Veronika Valková ◽

Hana Ďúranová ◽

Jana Štefániková ◽

Michal Miškeje ◽

Marián Tokár ◽

...

Keyword(s):

Wheat Flour ◽

Dough Rheology ◽

Wheat Bread ◽

Grape Seeds ◽

Rheological Analysis ◽

First Time ◽

Positive Effect ◽

Bread Properties ◽

Electronic Eye ◽

Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

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Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Journal of Food Science and Technology ◽

10.1007/s13197-017-2591-y ◽

2017 ◽

Vol 54 (6) ◽

pp. 1597-1607 ◽

Cited By ~ 8

Author(s):

Xingli Liu ◽

Taihua Mu ◽

Karim Diego Yamul ◽

Hongnan Sun ◽

Miao Zhang ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Bread Quality ◽

Dough Rheological Properties

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Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2006.03.032 ◽

2007 ◽

Vol 79 (3) ◽

pp. 1033-1047 ◽

Cited By ~ 485

Author(s):

A. Lazaridou ◽

D. Duta ◽

M. Papageorgiou ◽

N. Belc ◽

C.G. Biliaderis

Keyword(s):

Quality Parameters ◽

Bread Quality ◽

Dough Rheology ◽

Gluten Free

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What Has Low-Intensity Ultrasound Informed Us about Wheat Flour Dough Rheology?

Cereal Foods World ◽

10.1094/cfw-58-2-0061 ◽

2013 ◽

Vol 58 (2) ◽

pp. 61-65 ◽

Cited By ~ 2

Author(s):

M. G. Scanlon

Keyword(s):

Wheat Flour ◽

Dough Rheology ◽

Flour Dough ◽

Low Intensity ◽

Wheat Flour Dough ◽

Low Intensity Ultrasound

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THE USE OF DRY GERM FLAKES IN THE PRODUCTION OF BREAD FROM WHEAT FLOUR

10.26897/978-5-9675-1855-3-2021-5 ◽

2021 ◽

Author(s):

A. V. Volkova ◽

◽

S. P. Kuzmina

Keyword(s):

Quality Indicators ◽

Wheat Flour ◽

Wheat Germ ◽

Bread Quality ◽

Composite Mixture

The paper analyzes the effect of dry wheat germ flakes on bread quality indicators. It is recommended in the production of bread from wheat flour of the highest grade with the use of dry wheat germ flakes to make them in an amount of 3% by weight of the composite mixture.

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Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Foods ◽

10.3390/foods9060828 ◽

2020 ◽

Vol 9 (6) ◽

pp. 828

Author(s):

Mădălina Iuga ◽

Olga Boestean ◽

Aliona Ghendov-Mosanu ◽

Silvia Mironeasa

Keyword(s):

Wheat Flour ◽

Dough Rheology ◽

Bread Making ◽

Flour Dough ◽

Positive Effects ◽

Wheat Flour Dough ◽

Influence Of Water ◽

Negative Effect ◽

Dairy Ingredients ◽

Acid Whey

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

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