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

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.

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Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

E3S Web of Conferences ◽

10.1051/e3sconf/202020304010 ◽

2020 ◽

Vol 203 ◽

pp. 04010

Author(s):

Sofya Marukhnenko ◽

Anton Gerasimov ◽

Vera Ivanova ◽

Oksana Golovinskaia ◽

Ekaterina Antontceva ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Rheological Properties ◽

Cell Walls ◽

Biologically Active ◽

Bakery Products ◽

Mass Consumption ◽

Dough Quality ◽

Functional Additive ◽

Dough Rheological Properties

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.

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Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour

LWT ◽

10.1016/j.lwt.2019.108852 ◽

2020 ◽

Vol 118 ◽

pp. 108852 ◽

Cited By ~ 2

Author(s):

Jelena Tomić ◽

Aleksandra Torbica ◽

Miona Belović

Keyword(s):

Rheological Properties ◽

Panicum Miliaceum ◽

Gluten Proteins ◽

Dough Rheological Properties

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Low-molecular-weight glutenin subunits from the 1U genome ofAegilops umbellulataconfer superior dough rheological properties and improve breadmaking quality of bread wheat

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.8700 ◽

2017 ◽

Vol 98 (6) ◽

pp. 2156-2167 ◽

Cited By ~ 6

Author(s):

Jian Wang ◽

Chang Wang ◽

Shoumin Zhen ◽

Xiaohui Li ◽

Yueming Yan

Keyword(s):

Molecular Weight ◽

Rheological Properties ◽

Bread Wheat ◽

Low Molecular Weight ◽

Glutenin Subunits ◽

Breadmaking Quality ◽

Dough Rheological Properties

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Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Foods ◽

10.3390/foods10092052 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2052

Author(s):

Sheng Zhang ◽

Si Chen ◽

Sheng Geng ◽

Changzhong Liu ◽

Hanjun Ma ◽

...

Keyword(s):

Rheological Properties ◽

Nutritional Value ◽

Dilution Effect ◽

Tartary Buckwheat ◽

Cell Diameter ◽

Steamed Bread ◽

Dough Rheological Properties ◽

Optimal Mixing ◽

Weight Proportion

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

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

Khleboproducty ◽

10.32462/0235-2508-2020-29-12-52-58 ◽

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.

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