Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling

1997 ◽  
Vol 58 (1-2) ◽  
pp. 75-80 ◽  
Author(s):  
S. Sahlström ◽  
E. Bråthen
Keyword(s):  
Mixing Time ◽  
Bread Quality ◽  
Bread Staling ◽  
Enzyme Preparations ◽  
Resting Time

scholarly journals Clean Label in Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2054
Author(s):  
Maite Cristina Alava Vargas ◽  
Senay Simsek
Keyword(s):  
Water Absorption ◽  
Shelf Life ◽  
Mixing Time ◽  
Bread Quality ◽  
Staple Food ◽  
Chemical Additives ◽  
Dough Mixing ◽  
Definition Of ◽  
Interest In Research

Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.

Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time

2004 ◽  
Vol 7 (2) ◽  
pp. 165-174 ◽  
Author(s):  
G. Calderón-Domínguez ◽  
M. Vera-Domínguez ◽  
R. Farrera-Rebollo ◽  
R. Arana-Errasquín ◽  
R. Mora-Escobedo
Keyword(s):  
Mixing Time ◽  
Bread Quality ◽  
Effect Of Temperature

scholarly journals Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

RSC Advances ◽  
2017 ◽  
Vol 7 (19) ◽  
pp. 11394-11402 ◽  
Author(s):  
Lu Huang ◽  
Xiaohong Chen ◽  
Xin Rui ◽  
Wei Li ◽  
Teng Li ◽  
...  
Keyword(s):  
Bread Quality ◽  
Rice Wine ◽  
Bread Staling ◽  
Dough Quality ◽  
Glutinous Rice ◽  
Enzyme Cocktail ◽  
Natural Enzyme

Jiu-niang (rice wine) could be used as a natural enzyme cocktail for the improvement of bread quality.

scholarly journals Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality

2016 ◽  
Vol 3 (11(81)) ◽  
pp. 46 ◽  
Author(s):  
Svitlana Oliinyk ◽  
Olga Samokhvalova ◽  
Anna Zaparenko ◽  
Elena Shidakova-Kamenyuka ◽  
Micola Chekanov
Keyword(s):  
Bread Quality ◽  
Enzyme Preparations ◽  
The Impact

Note. Effects of ingredients and processing on dough rheology of wheat flour tortillas Nota. Efecto de los ingredientes y del proceso sobre la reología de la masa para tortillas de harina de trigo

2000 ◽  
Vol 6 (4) ◽  
pp. 331-338 ◽  
Author(s):  
M. Srinivasan ◽  
R.D. Waniska ◽  
L.W. Rooney
Keyword(s):  
Wheat Flour ◽  
Mixing Time ◽  
Processing Parameters ◽  
Dough Rheology ◽  
Processing Conditions ◽  
Dough Properties ◽  
Condi Tions ◽  
Resting Time ◽  
Extension Force

The effects of fat, cysteine, water and gluten contents and processing parameters (mixing time and mixing temperature) of tortilla doughs were evaluated over 25 min resting time. Dough balls were rested 10 min, hot-pressed and baked. Viscoelastic dough properties (ranging from more solid-like to more fluid-like) were affected by ingredients, processing conditions, and resting time. Solid-like (firm ness, toughness) properties of all doughs decreased during resting. Some doughs had unique proper ties which were retained throughout 25 min resting. Tortillas hot-pressed from doughs with more fluid-like properties (flows easily, soft) required less resting time and were larger in diameter than tortillas prepared from doughs with more solid-like properties. Ingredients and processing condi tions modified dough and tortilla properties; however, changes due to ingredients, were substan tially larger than those due to processing parameters. Some ingredients (less fat, less cysteine, less water, more gluten) and processing conditions (optimum mixing, less warm mixing temperature) increased the solid-like properties of dough. Dough hardness, resilience and extension force were higher and extension distance lower for firm, tough (solid-like) doughs.

scholarly journals Dynamic Changes in Glutenin Macropolymer during Different Dough Mixing and Resting Processes

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 541
Author(s):  
Yulin Feng ◽  
Huijuan Zhang ◽  
Jing Wang ◽  
Haitao Chen
Keyword(s):  
Protein Structure ◽  
Disulfide Bond ◽  
Mixing Time ◽  
Protein Secondary Structure ◽  
Protein Subunit ◽  
Dough Mixing ◽  
Negative Results ◽  
Resting Time ◽  
Glutenin Protein ◽  
Glutenin Macropolymer

The glutenin macropolymer (GMP), which is an important component of the glutenin protein in wheat flour, plays a prominent role in governing dough properties and breadmaking quality. This study investigated the changes in GMP properties during the mixing and resting stages of dough processing. The results show that the GMP content decreases by about 20.20% when the mixing time increases from 3 to 5 min, while increasing the resting time can lead to restoration of some GMP contents. Resting promotes greater formation of large-sized GMP particles, which is likely related to the increased disulfide bond content in the GMP during this process. In contrast, the mechanical force of mixing causes GMP depolymerization and formation of smaller particles. Furthermore, after mixing, the protein secondary structure tends to be disordered, the protein morphology becomes irregular, and the protein subunit ratio changes. Thus, mixing has many of the opposite effects to resting, although resting can (to some extent) restore the properties of the GMP after mixing. However, excessive resting time can lead to negative results, reflected in lower disulfide bond (SS) and GMP contents, and more irregular particle sizes. The presented results suggest that dough mixing induces rearrangement of the dough’s protein structure, and resting somewhat restores the chemical bonds and internal protein structure.

Novel Coupling Agents for Silica-filled Rubbers with Superior Processing Safety and Improved Hysteresis of the Vulcanizates

2010 ◽  
Vol 38 (1) ◽  
pp. 80-98 ◽  
Author(s):  
M. Gerster ◽  
C. Fagouri ◽  
E. Peregi
Keyword(s):  
Mixing Time ◽  
Cost Savings ◽  
Coupling Agents ◽  
Tire Industry ◽  
Selective Functionalization ◽  
Current State ◽  
Rubber Compounds ◽  
Volatile Organic ◽  
Filled Rubbers ◽  
Ethanol Removal

Abstract One challenge facing green tire technology is to achieve good silica hydrophobation/dispersion within the polymer matrix without a detrimental increase in the rubber compound’s viscosity during compounding. This phenomenon is well known to be induced by premature and unwanted coupling and/or crosslinking of the traditional coupling agents. The current state-of-the-art polysulfides silanes, bis(3-triethoxysilylpropyl)tetrasulfide and to a lesser extent bis(3-triethoxysilylpropyl)disulfide (“Product Application—VP Si 75/VP X 75-S in the Rubber Industry,” Degussa Hüls Report No. PA 723.1E), need to be carefully incorporated with careful temperature control during the rubber compounding to prevent this “scorchy” behavior. This paper will present novel monofunctional silanes which are suited for preparing highly silica-loaded rubber compounds of superior processability, while applying fewer mixing passes, thereby reducing mixing times which can lead to improved productivity and cost savings. Additionally, these safer coupling agents can be processed at higher temperatures which can, again, lead to reduced mixing time and better ethanol removal thereby improving the tire’s physical properties and reducing the volatile organic compounds generated during the tire’s use. The rubber compounds produced using these monofunctional silanes are characterized by lower Mooney viscosity and improved processability. Advantageously, within these novel chemical classes of coupling agents, selective functionalization of the silanes allows production of tailor-made coupling agents which can respond to the specific requirements of the tire industry (Vilgis, T. A. and Heinrich, G., “Die Physic des Autoreifens,” Physikalische Blätter, Vol. 57, 2001, pp. 1–7).

FERMENTATIVE HYDROLYTIC PREPARATION METHODS OF CEREAL WORT FOR ALCOHOL FERMENTATION

1970 ◽  
pp. 52-56
Author(s):  
Е. M. Serba ◽  
М. B. Overchenko ◽  
L. V. Rimareva ◽  
N. I. Ignatova ◽  
А. E. Orekhova ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Activity Level ◽  
Optimal Dosage ◽  
Main Role ◽  
Alcohol Fermentation ◽  
Ph Optimum ◽  
Amylolytic Enzyme ◽  
Enzyme Preparations

In the production of alcohol in the preparation of grain raw materials for fermentation, the main role is given to enzyme preparations of amylolytic action, which are key enzymes that catalyze the hydrolysis of starch. Amylolytic enzyme preparations with a different composition of enzymes and their level of activity, a mechanism of biocatalytic effect on starch, and a range of thermal and pH optimum are widely represented on the Russian market. The development of optimal conditions for the preparation of grain wort, the rational selection and dosage of concentrated enzyme preparations, the properties of which correspond to the parameters of the technological process, will ensure the effective preparation of starch for fermentation, and increase the profitability of alcohol production. The aim of this work was to study the influence of enzyme preparations of amylolytic action and the conditions of their use on the efficiency of the process of alcoholic fermentation and the yield of the final product, ethanol. The effect of various dosages of enzyme preparations of glucoamylase action, with a different ratio of the main enzyme glucoamylase and minor enzyme α-amylase, as well as methods for preparing wheat wort on the process of alcoholic fermentation, was studied. It was found that the enzyme preparation, the source of glucoamylase, in which α-amylase was present in a ratio of 15: 1 (in terms of activity level), turned out to be more effective in fermenting prepared wheat wort: its optimal dosage was 8 units. GLS / g starch. The presence of a sufficient amount of α-amylase in this preparation compensated for the dosage of thermostable α-amylase. The alcohol concentration in the mash was 10.2% vol., The alcohol yield was 67.9 cm3 / 100 g of starch. When glucoamylase with a lower ratio of the main and minor enzyme (75: 1) was used at the saccharification stage, an increase in the wort fermentation depth was observed with an increase in the concentration of glucoamylase to 9-10 units of GLS / g and α-amylase to 0.5 units. AC / g. It was also found that an increase in the duration of enzymatic-hydrolytic preparation of the wort had a positive effect on the fermentation process, the alcohol concentration in the mash increased to 10.2 vol.%. It was shown that the introduction of proteases into the wort helps to reduce the viscosity of grain wort, enriching it with assimilable yeast amino acids, which leads to an increase in the yield of alcohol. It has been confirmed that the synergy of the action of enzymes of amylolytic and proteolytic effects on polymers of grain raw materials allows to increase the efficiency of their conversion to ethanol. The conditions of enzymatic-hydrolytic processing of grain raw materials for fermentation are developed. The use of the digestion stage did not significantly affect the fermentation results of wheat wort.

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