Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough

2020 ◽  
Author(s):  
Jasim Ahmed ◽  
Linu Thomas ◽  
A. Al-Hazza
Keyword(s):  
Wheat Flour ◽  
Frozen Storage ◽  
Water Mobility ◽  
Bread Dough ◽  
Baking Quality

scholarly journals EFFECT OF THE CHEMICAL COMPOSITION ON THE QUALITY OF FROZEN BREAD DOUGH

1970 ◽  
Vol 62 ◽  
Author(s):  
Adriana Paula David
Keyword(s):  
Survival Rate ◽  
Chemical Composition ◽  
Beneficial Effect ◽  
Specific Volume ◽  
Frozen Storage ◽  
Type B ◽  
Bread Dough ◽  
Cell Survival Rate ◽  
The Stability

. The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 5% trehalose had a beneficial effect on the cell survival rate for both the yeasts.

scholarly journals The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

2016 ◽  
pp. 5-8
Author(s):  
Erika Ács ◽  
Lajos Bóna ◽  
Bernadett Langó ◽  
Péter Pepó ◽  
István Petróczi
Keyword(s):  
Wheat Flour ◽  
Human Consumption ◽  
Fertilizer Treatment ◽  
Individual Quality ◽  
Nutritional Properties ◽  
Baking Quality ◽  
Expected Values ◽  
Flour Blends

Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends were determined. The quality of blends significantly depends on the fertilizer treatment of triticale beside the proportions of the flours. When the N60P0K0 treated triticale was used in blends, wet gluten and extensibility values were significantly higher, but in case of resistant to extensions (Rmax) the N30P30K30 treated samples gave higher values. The measured values of wet gluten and extensibility were above the expected values (synergism), while in the case of resistance to extension the expected values were higher than the measured values (antagonism).

Bread Baking Quality of Apogee Whole Wheat Flour

Habitation ◽  
2007 ◽  
Vol 11 (3) ◽  
pp. 123-132 ◽  
Author(s):  
Patrick V. Veillard ◽  
Carmen Moraru ◽  
Michele H. Perchonok ◽  
Jozef L. Kokini
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Baking Quality ◽  
Whole Wheat

THE BOUND WATER OF WHEAT-FLOUR SUSPENSIONS

1930 ◽  
Vol 3 (6) ◽  
pp. 560-578 ◽  
Author(s):  
R. Newton ◽  
W. H. Cook
Keyword(s):  
Lactic Acid ◽  
Wheat Flour ◽  
Direct Measurement ◽  
Dry Matter ◽  
Bound Water ◽  
Experimental Results ◽  
Bread Dough ◽  
Baking Quality

The bound-water method was modified for use with flour suspensions and provided a simple means for the direct measurement of the approximate hydration of the colloidal constituents in dilute lactic acid. The average hydration of the dry matter in 15% suspensions was in the region of 40 to 50%, the value being slightly higher in washed suspensions. Starch maintained a hydration close to 30%, under all conditions investigated. The prepared proteins, in dilute lactic acid, were hydrated about 85%. The calculated hydration of the proteins as they occurred in the flour was about 100% in unwashed and 200% in washed suspensions.No significant differences were found by this method in the hydration of strong and weak flours, and it is thought that such differences as may exist are too small to be of major importance as factors in baking quality. The experimental results are harmonized with the facts concerning viscosity and the behavior of bread dough by assuming micellar aggregation of the gluten.

scholarly journals The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 174 ◽  
Author(s):  
Jianjun Zhou ◽  
Yuan Ke ◽  
Francisco J. Barba ◽  
Shensheng Xiao ◽  
Xianqin Hu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Amylase Activity ◽  
Frozen Storage ◽  
Gas Production ◽  
Bread Quality ◽  
Control Group ◽  
Retention Volumes ◽  
The Times

The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability of wheat flour to absorb water and shortened the times of dough formation and stabilization. Amylase activity slightly increased after using 2.0 and 3.0 wt% of α-CD and γ-CD, respectively. Moreover, the addition of α-CD and γ-CD increased the fermentation height and gas retention ability of dough. Dough samples containing 2.0 wt% α-CD and 3.0 wt% γ-CD showed the highest fermentation heights and gas retention volumes, respectively. Dough gas production increased with the addition of γ-CD. Gas production by dough samples containing more than 2.0 wt% α-CD exceeded that by samples in the control group. The results of the texture crumb of bread and specific volume tests revealed that the addition of 2.0 wt% α-CD and 3.0 wt% γ-CD reduced bread hardness and increased bread elasticity, resilience, and specific volume. The optimal α-CD and γ-CD contents were identified as 2.0 wt% and 3.0 wt%, respectively. The addition of 2.0 wt% α-CD and 3.0 wt% γ-CD delayed the aging of prebaked bread and reduced the hardness of prebaked bread during different weeks of storage, which may be due to decreasing the melting enthalpy of starch crystals. This work elucidated the mechanisms underlying the effects of CD addition on prebaked bread quality.

Bran Hydration and Physical Treatments Improve the Bread-Baking Quality of Whole Grain Wheat Flour

2015 ◽  
Vol 92 (6) ◽  
pp. 557-564 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Chul Soo Park ◽  
Byung-Kee Baik
Keyword(s):  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Physical Treatments

Improvement to baking quality of frozen bread dough by novel zein-based ice nucleation films

2013 ◽  
Vol 57 (3) ◽  
pp. 430-436 ◽  
Author(s):  
Ke Shi ◽  
Hailong Yu ◽  
Jue Jin ◽  
Tung-Ching Lee
Keyword(s):  
Ice Nucleation ◽  
Bread Dough ◽  
Baking Quality

Influence of Bran Particle Size on Bread-Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

2014 ◽  
Vol 91 (1) ◽  
pp. 65-71 ◽  
Author(s):  
Liming Cai ◽  
Induck Choi ◽  
Jong-Nae Hyun ◽  
Young-Keun Jeong ◽  
Byung-Kee Baik
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Whole Grain ◽  
Baking Quality ◽  
Starch Retrogradation

scholarly journals Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour

2020 ◽  
pp. 11-21
Author(s):  
Moustafa El- Shenawy ◽  
Ahmed M. S. Hussien ◽  
Mohamed Tawfeek Fouad
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Child Nutrition ◽  
Soft Wheat ◽  
Baking Quality ◽  
Lower Volume ◽  
Milk Permeate ◽  
Bacteriological Parameters

This study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, color attributes, baking quality, and sensory properties of biscuits were studied. GTNF was added to SWF at 10,20 and 30% level. Results revealed that GTNF characterized with its higher fiber (5.41%), fat (27.85%) and ash (3.24%).Therefore, increasing mixing level of GTNF with SWF led to increase the nutritional value of biscuits. Mixolab parameters showed that water absorption and dough stability was increased as the percentage of GTNF in SWF increase. Baking quality of biscuits showed that all biscuit samples from mixing GTNF with SWF had lower volume and specific volume than control. Results also showed that Hunter color parameters (L*, a* & b*) of biscuits were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Also, the bacteriological parameters were within the permissible bacterial limits, adopted by the Egyptian Standers, until 3-6 months of storage. Moreover, sensory evaluation of biscuits indicated that all treatments were acceptable, moreover mixture contained GTNF had superior nutritional value and could be suitable for child nutrition.

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