Effect of Mixing Time on Structural and Rheological Properties of Wheat Flour Dough for Breadmaking

The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

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Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Journal of Food Science ◽

10.1111/1750-3841.15752 ◽

2021 ◽

Author(s):

Yu‐ling Yang ◽

Er‐qi Guan ◽

Li‐li Zhang ◽

Jin‐yue Pang ◽

Meng‐meng Li ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Moisture Distribution ◽

Flour Dough ◽

Mixing Speed ◽

Vacuum Degree ◽

Wheat Flour Dough ◽

Water Amount

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Dynamic rheological properties of wheat flour dough and proteins

Trends in Food Science & Technology ◽

10.1016/j.tifs.2006.11.003 ◽

2007 ◽

Vol 18 (3) ◽

pp. 132-138 ◽

Cited By ~ 119

Author(s):

Yihu Song ◽

Qiang Zheng

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Flour Dough ◽

Wheat Flour Dough ◽

Dynamic Rheological Properties

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Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough

Food Chemistry ◽

10.1016/j.foodchem.2013.07.017 ◽

2013 ◽

Vol 141 (4) ◽

pp. 4179-4185 ◽

Cited By ~ 16

Author(s):

Bénédicte Van Steertegem ◽

Bram Pareyt ◽

Kristof Brijs ◽

Jan A. Delcour

Keyword(s):

Wheat Flour ◽

Mixing Time ◽

Flour Dough ◽

Wheat Flour Dough ◽

Sodium Stearoyl Lactylate

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Rheological properties of wheat flour dough and French bread enriched with wheat bran

Journal of Cereal Science ◽

10.1016/j.jcs.2015.06.014 ◽

2015 ◽

Vol 65 ◽

pp. 167-174 ◽

Cited By ~ 34

Author(s):

F. Le Bleis ◽

L. Chaunier ◽

H. Chiron ◽

G. Della Valle ◽

L. Saulnier

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Wheat Bran ◽

Flour Dough ◽

Wheat Flour Dough

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Determination of the Rheological Properties of Red and White Bread Wheat Flours with Different Methods

10.20944/preprints202001.0172.v1 ◽

2020 ◽

Author(s):

Pelin Dölek Ekinci ◽

Incilay Gökbulut

Keyword(s):

Rheological Properties ◽

Bread Wheat ◽

Wheat Flour ◽

White Bread ◽

Wheat Varieties ◽

Flour Dough ◽

Wheat Flour Dough ◽

Wheat Flours ◽

Average Development

In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.

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