Impact of Flour Protein Content and Freezing Conditions on the Quality of Frozen Dough and Corresponding Steamed Bread

In present paper we have examined the effect of mineral fertilization on the extensograph characteristics of wheat-flours. The baking quality of winter wheat is largely determined by cultivar, but it can be influenced by fertilization. Flours were from 4 cultivars grown at six nitrogen fertilizer. The average flour protein content of cultivars was very different (11.8, 13.0, 14.3, and 13.07%, respectively). We have found that the extensographproperties of dough are affected by mineral fertilization, nevertheless, different cultivars distinctly react to the increase of fertilizer doses. We estimates the correlation between flour protein content and extensograph properties, based on our investigations, it became obvious that the correlation between flour protein content and extensograph parameters is really strong.

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The effects of a granular nitrogen fertilizer and a foliar spray of urea on the yield and bread-making quality of ten winter wheats

The Journal of Agricultural Science ◽

10.1017/s0021859600027556 ◽

1976 ◽

Vol 87 (2) ◽

pp. 281-292 ◽

Cited By ~ 74

Author(s):

Fiona M. Pushman ◽

J. Bingham

Keyword(s):

Protein Content ◽

Nitrogen Fertilizer ◽

Foliar Spray ◽

Loaf Volume ◽

Bread Making ◽

Wheat Varieties ◽

Urea Treatment ◽

Flour Protein ◽

Effect On Yield

SummaryTen winter wheat varieties, representing a range of milling and bread-making quality were grown in a split-plot field trial with two levels of irrigation and three levels of nitrogen fertilizer. Grain yield was increased by irrigation and by fertilizer treatments. Application of 90 kg N/ha applied in granular form increased yield by 12.4 and 6.1% and grain protein by 13.0 and 33.7% for the irrigated and non-irrigated plots respectively. A further 45 kg N/ha applied as an aqueous foliar spray of urea (0.125 kg/1) at anthesis increased protein by 12.4% for the irrigated plots and by 8.8% for the non-irrigated plots with little effect on yield. The varieties differed significantly in yield and protein content, resulting in negative regressions of yield and protein content at each N treatment. The production of protein (weight N/unit area) was similar for all varieties, but flour extraction was reduced by the urea treatment. Varietal differences in flour extraction were stable and not correlated with either 1000-grain weight or test weight. Loaf volume was increased by the granular N fertilizer but not by the urea spray, despite the increase in flour protein and a decrease in flour α-amylase activity, indicating that applications of nitrogen after anthesis are likely to be later than the optimum for improving bread-making quality.

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Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

Food Chemistry ◽

10.1016/j.foodchem.2016.01.075 ◽

2016 ◽

Vol 202 ◽

pp. 120-124 ◽

Cited By ~ 34

Author(s):

Sen Ma ◽

Li Li ◽

Xiao-xi Wang ◽

Xue-ling Zheng ◽

Ke Bian ◽

...

Keyword(s):

Wheat Flour ◽

Frozen Dough ◽

Damaged Starch ◽

Steamed Bread

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Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread

Food Chemistry ◽

10.1016/j.foodchem.2021.130614 ◽

2021 ◽

pp. 130614

Author(s):

Ke Xu ◽

Chengdeng Chi ◽

Zhenyun She ◽

Xingli Liu ◽

Yanyan Zhang ◽

...

Keyword(s):

Frozen Dough ◽

Steamed Bread

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Emulsifier’s Influence on the Quality of Frozen Dough

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.343-344.423 ◽

2011 ◽

Vol 343-344 ◽

pp. 423-429 ◽

Cited By ~ 1

Author(s):

Yu Ru Bao ◽

Xian Lun Wang ◽

Shun Cheng Ren

Keyword(s):

Orthogonal Experiment ◽

Sucrose Ester ◽

Single Factor ◽

Sugar Ester ◽

Frozen Dough ◽

Steamed Bread ◽

Single Factor Experiment

The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

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Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough

Cereal Chemistry ◽

10.1094/cchem-03-14-0036-r ◽

2015 ◽

Vol 92 (3) ◽

pp. 236-245 ◽

Cited By ~ 7

Author(s):

Turkay Kondakci ◽

Amanda Mei Yen Ang ◽

Weibiao Zhou

Keyword(s):

Sodium Alginate ◽

Xanthan Gum ◽

Frozen Dough ◽

Steamed Bread

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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