Use of chemometric tools to estimate the effects of the addition of yeast, glucose-oxidase, soybean or horse bean flours to wheat flour on biochemical bread dough characteristics

2012 ◽  
Vol 113 ◽  
pp. 68-77 ◽  
Author(s):  
A. Boussard ◽  
C.B.Y. Cordella ◽  
L. Rakotozafy ◽  
G. Moulin ◽  
F. Buche ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour ◽  
Bread Dough ◽  
Dough Characteristics ◽  
Chemometric Tools

White Pan Bread Dough Characteristics of Anzunbaengi (Triticum aestivum) Whole Wheat Flour Added Herbs

2019 ◽  
Vol 53 (4) ◽  
pp. 103-111
Author(s):  
Jung Hyun Gi ◽  
◽  
Joung Yong Myeon ◽  
No Il Hong ◽  
Choi Jine Shang
Keyword(s):  
Triticum Aestivum ◽  
Wheat Flour ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Pan Bread ◽  
Dough Characteristics

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Enhancing the Rheological Performance of Wheat Flour Dough with Glucose Oxidase, Transglutaminase or Supplementary Gluten

2017 ◽  
Vol 10 (12) ◽  
pp. 2188-2198 ◽  
Author(s):  
Mathieu Meerts ◽  
Helene Van Ammel ◽  
Yannick Meeus ◽  
Sarah Van Engeland ◽  
Ruth Cardinaels ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Rheological Performance

The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Burak Altınel ◽  
S. Sezgin Ünal
Keyword(s):  
Moisture Content ◽  
Glucose Oxidase ◽  
Wheat Flour ◽  
Specific Volume ◽  
Rheological Behaviour ◽  
Quality Characteristics ◽  
Final Moisture Content ◽  
Whole Wheat ◽  
Flour Blends ◽  
Flour Blend

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

Wheat Flour Proteins as Affected by Transglutaminase and Glucose Oxidase

2003 ◽  
Vol 80 (1) ◽  
pp. 52-55 ◽  
Author(s):  
C. M. Rosell ◽  
J. Wang ◽  
S. Aja ◽  
S. Bean ◽  
G. Lookhart
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour

scholarly journals Effect of the Addition of Mixtures of Glucose Oxidase, Peroxidase and Xylanase on Rheological and Breadmaking Properties of Wheat Flour

2009 ◽  
Vol 12 (4) ◽  
pp. 748-765 ◽  
Author(s):  
J.C. Pescador-Piedra ◽  
A. Garrido-Castro ◽  
J. Chanona-Pérez ◽  
R. Farrera-Rebollo ◽  
G. Gutiérrez-López ◽  
...  
Keyword(s):  
Glucose Oxidase ◽  
Wheat Flour

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.

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