Effect of barley β-glucan molecular size and level on wheat dough rheological properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

Download Full-text

Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

LWT ◽

10.1016/j.lwt.2009.06.027 ◽

2010 ◽

Vol 43 (1) ◽

pp. 45-51 ◽

Cited By ~ 3

Author(s):

Xiaoguang Zhao ◽

Dong Shi-Jian ◽

Guanjun Tao ◽

Rongrong Xu ◽

Miao Wang ◽

...

Keyword(s):

Phospholipase A2 ◽

Rheological Properties ◽

Egg Yolk ◽

Wheat Dough ◽

Dough Rheological Properties

Download Full-text

The rheological properties of wheat dough containing zeolite residue

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq190708015b ◽

2020 ◽

pp. 15-15

Author(s):

Marija Bodroza-Solarov ◽

Nevenka Rajic ◽

Lato Pezo ◽

Jovana Kojic ◽

Jelena Krulj ◽

...

Keyword(s):

Rheological Properties ◽

Strengthening Effect ◽

Storage Pests ◽

Zeolite Lattice ◽

Wheat Dough ◽

Storage Insects ◽

Effective Factor ◽

Na Ions ◽

Flour Basis ◽

Dough Rheological Properties

The use of natural zeolite - clinoptilolite to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence of as-received zeolite clinoptilolite (Z) and sodium-rich clinoptilolite (NaZ) in wheat dough on the dough rheological properties. Zeolites were added to dough at 0.5-1.5 wt.% flour basis level, which is a range expected to remain in the grain (flour) after treatment to control storage pests. The effects were studied in two types of wheat, conventional (Triticum aestivum) and spelt (T. aestivum spp. spelta) because they initially differ in rheological properties. NaZ was used to discern whether the presence of increased concentration of Na+ ions in the zeolite was able to exert a higher strengthening effect as compared to as-received zeolite (Z). NaZ exerted the highest dough strengthening effect which was mainly reflected as decreased dough softening and increased water absorption. The fact that the presence of NaZ was the most effective factor in improving the dough rheological profile suggested that the presence of movable cations in the zeolite lattice might have a pronounced role in the mechanism by which zeolite affects dough behaviour.

Download Full-text

Effects of Water-Soluble Dietary Fiber to Wheat Dough Rheological Properties

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.709.823 ◽

2013 ◽

Vol 709 ◽

pp. 823-826 ◽

Cited By ~ 2

Author(s):

Pei Long Xu ◽

Cheng Zhang ◽

Qing Lin ◽

Cheng Hao Guo ◽

Zhi Xu Wang ◽

...

Keyword(s):

Rheological Property ◽

Rheological Properties ◽

Dietary Fiber ◽

Water Soluble ◽

Capillary Rheometer ◽

Soluble Dietary Fiber ◽

Fiber Concentration ◽

Wheat Dough ◽

Property Changes ◽

Dough Rheological Properties

Objective: In this study, wheat dough rheological property changes caused by water-soluble dietary fiber were investigated. Methods: Capillary Rheometer and Extensional Rheometer were used to detect dough samples with water-soluble dietary fiber in different concentrations. Results: Water-soluble dietary fiber affects dough rheological properties both in strength and resistance. Conclusion: When water-soluble dietary fiber concentration increased, dough became softer but stability and stir tolerance decreased.

Download Full-text