Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes

2003 ◽  
Vol 68 (9) ◽  
pp. 2804-2809 ◽  
Author(s):  
D. INDRANI ◽  
P. PRABHASANKAR ◽  
J. RAJIV ◽  
G. VENKATESWARA RAO
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Wheat Flour ◽  
Rheological Characteristics ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Baking Performance ◽  
Scanning Electron

Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves

2019 ◽  
Vol 50 (1) ◽  
pp. 47-60 ◽  
Author(s):  
Dipika Agrahar-Murugkar ◽  
Preeti Dixit-Bajpai
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Finger Millet ◽  
Milk Powder ◽  
Calcium Content ◽  
Content Type ◽  
Flour Dough ◽  
Skimmed Milk ◽  
Skimmed Milk Powder ◽  
Scanning Electron

Purpose The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters. Design/methodology/approach Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated. Findings Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1. Research limitations/implications The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test. Originality/value The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.

scholarly journals The influence of reducing and oxidising agents on the rheology of wheat flour dough

2008 ◽  
Vol 56 (5) ◽  
pp. 163-170 ◽  
Author(s):  
Pavlína Pečivová ◽  
Vladimír Pavlínek ◽  
Jan Hrabě ◽  
Stanislav Kráčmar
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Deformation Energy ◽  
Reducing Agents ◽  
Reducing Agent ◽  
The Other ◽  
Rheological Characteristics ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Cysteine Hydrochloride

The effects of a reducing agent (L-cysteine hydrochloride monohydrate), oxidising agents (ina­cti­va­ted dry yeast, L-tyrosine) and other two amino acids (L-threonine and L-tryptophan) on the rheological characteristics of wheat flour dough and its quality were studied. The addition of oxidising agents increases the values such as tenacity and decreases extensibility which were measured on the alveograph. From the consistograph values, weakening of the dough also decreases. While reducing agents increase the extensibility and weakening of the dough, they decrease its deformation energy. The addition of L-tryptophan caused a higher increase in tenacity of the dough but on the other hand a larger decrease in extensibility and deformation energy. L-tryptophan caused better stability of the dough. L-treonine was found to be an oxidising agent. The dough with L-threonine weakened rapidly and therefore fast preparation of the dough is necessary. It means that the time of mixing and dough proo­fing must be reduced.

scholarly journals Wheat flour dough rheological characteristics predicted by NIRSystems 6500

2013 ◽  
Vol 19 (No. 6) ◽  
pp. 213-218 ◽  
Author(s):  
M. Hrušková ◽  
M. Bednářová ◽  
F. Novotný
Keyword(s):  
Wheat Flour ◽  
Cross Validation ◽  
Rheological Characteristics ◽  
Absorption Time ◽  
Flour Dough ◽  
Independent Validation ◽  
Wheat Flour Dough ◽  
Predicted Values ◽  
Calibration Equations

Rheological quality of wheat dough prepared from 114 wheat flour samples (wheat harvest 1998 and 1999) was assessed by help of farinograph and extensigraph. Spectra of all samples were measured on spectrograph NIRSystems 6500 NIR. Calibration equations with cross and independent validation for all rheological characteristics were computed by NIR Software ISI Present WINISI II using mPLS and PLS methods. The quality of prediction was evaluated by coefficients of correlation between measured and predicted values from cross and independent validation. A statistically significant dependence between predicted and measured values (with probability higher than 99%) was determined in all mentioned rheological characteristics in the case of cross validation. Only farinograph absorption, time of dough development and mixing tolerance were successfully predicted by independent validation. Predictions of extensigraph characteristics were not found out statistically significant probably due to a small number of tested samples.

Barley in udon noodles Tallarines elaborados con cebada

1997 ◽  
Vol 3 (6) ◽  
pp. 423-435 ◽  
Author(s):  
B.-K. Baik ◽  
Z. Czuchajowska
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Wheat Flour ◽  
Profile Analysis ◽  
Cooking Time ◽  
Texture Profile Analysis ◽  
Texture Profile ◽  
Internal Structures ◽  
Wheat Flours ◽  
Scanning Electron

Abraded (up to 20%) ground naked non-waxy and waxy barleys were blended with wheat flours. Amylograph peak temperatures of wheat/barley blends (85:15) decreased by 1.5 °C with non- waxy barley and by 3.5 °C with waxy barley. Peak viscosities of wheat flours was increased by the addition of non-waxy barley and decreased by the addition of waxy barley. Adding either non-waxy or waxy barley increased breakdown viscosities. Texture profile analysis (TPA) para meters of udon noodles prepared from wheat-barley blends were largely unaffected by non-waxy barley, but were lowered by waxy barley and by potato, corn or barley starches. Whereas incor poration of increasingly abraded non-waxy barley had little effect on the TPA parameters of udon noodles, addition of increasingly abraded waxy barley decreased hardness and chewiness of udon noodles. A shorter cooking time is required to cook noodles from wheat-barley blends (as indicated by lower peak viscosity temperatures and more open internal structures of noodles, as seen by scanning electron microscopy) than from wheat flour. Extent of colour darkening of udon noodles was reduced as the added barley flours were obtained from increasingly abraded grain.

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