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

2017 ◽  
Vol 54 (6) ◽  
pp. 1597-1607 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Karim Diego Yamul ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Bread Quality ◽  
Dough Rheological Properties

scholarly journals Application of the alveograph device for the development of requirements for the quality of flour for the production of a wafer sheet

2021 ◽  
Vol 845 (1) ◽  
pp. 012135
Author(s):  
E P Meleshkina ◽  
S N Kolomiets ◽  
O I Bundina ◽  
A S Cheskidova
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Material ◽  
Falling Number ◽  
Laboratory Equipment ◽  
Quality Requirements ◽  
Intended Purpose ◽  
Confectionery Products ◽  
Dough Rheological Properties

Abstract Due to the constantly growing demand for flour confectionery and culinary products, it became necessary to develop specialized requirements for the quality of wheat flour as a raw material. To date, there are no such requirements in our country, and for the production of these products, bakery flour obtained according to the traditional wheat grind scheme was used, the quality of which had to be leveled depending on the range of confectionery products. One way to solve this problem is to differentiate the properties of wheat flour according to its intended purpose and their rationing. The purpose of the study is to develop quality requirements for Russian wheat flour for the production of wafer sheets according to objectively and reliably determined indicators of the dough rheological properties using an alveograph device to create, in the future, a system for classifying wheat flour by its intended purpose. Flour quality assessment was carried out using domestic devices and laboratory equipment (MOK system, Falling-number value, etc.); the dough rheological properties were evaluated by an alveograph device (company Chopin, France), wafer sheets were baked and evaluated using methods previously developed by the authors. The analysis of the interdependence of standardized quality indicators, as well as newly developed ones, was conducted to identify indicators that differentiate the quality of wheat flour by its intended purpose, i.e. by finished products. For this, methods of mathematical statistics were applied.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Quality of wheat breads enriched with flour from germinated amaranth seeds

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.

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

2009 ◽  
Vol 5 (1) ◽  
pp. 226-234 ◽  
Author(s):  
Emigdio C. López-Guel ◽  
Flora Lozano-Bautista ◽  
Rosalva Mora-Escobedo ◽  
Reynold R. Farrera-Rebollo ◽  
Jorge Chanona-Pérez ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Fractions ◽  
Bread Quality ◽  
Dough Rheological Properties

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

2018 ◽  
Vol 43 (6) ◽  
pp. e13857 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Adriana Dabija ◽  
Silviu Gabriel Stroe ◽  
Sorina Ropciuc
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Dough Rheological Properties

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

scholarly journals Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

2019 ◽  
Vol 26 (1) ◽  
pp. 44-52
Author(s):  
Marcin A Kurek ◽  
Agnieszka Krzemińska
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Bread Quality ◽  
Modified Atmosphere ◽  
Polyphenol Content ◽  
Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

Relationships of protein composition, gluten structure, and dough rheological properties with short biscuits quality of soft wheat varieties

2020 ◽  
Vol 112 (3) ◽  
pp. 1921-1930
Author(s):  
Baoqiang Zheng ◽  
Hong Zhao ◽  
Qin Zhou ◽  
Jian Cai ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Protein Composition ◽  
Soft Wheat ◽  
Wheat Varieties ◽  
Dough Rheological Properties ◽  
Gluten Structure
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