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 Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 145 ◽  
Author(s):  
Ye-Eun Hong ◽  
Meera Kweon
Keyword(s):  
Mixing Time ◽  
Processing Parameters ◽  
Gluten Free ◽  
Processing Conditions ◽  
Fermentation Time ◽  
Starch Retrogradation ◽  
Processing Factors ◽  
Water Amount ◽  
Significant Factors

The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum.

scholarly journals Binary Self-Assembly of Nanocolloidal Arrays using Concurrent and Sequential Spin Coating Techniques

Materials ◽  
2021 ◽  
Vol 14 (2) ◽  
pp. 274
Author(s):  
Shih-Jyun Shen ◽  
Demei Lee ◽  
Yu-Chen Wu ◽  
Shih-Jung Liu
Keyword(s):  
Silicon Substrate ◽  
Self Assembly ◽  
Spin Coating ◽  
Processing Parameters ◽  
The Self ◽  
Silicon Substrates ◽  
Processing Conditions ◽  
Polystyrene Spheres ◽  
Optimal Processing ◽  
Spin Coater

This paper reports the binary colloid assembly of nanospheres using spin coating techniques. Polystyrene spheres with sizes of 900 and 100 nm were assembled on top of silicon substrates utilizing a spin coater. Two different spin coating processes, namely concurrent and sequential coatings, were employed. For the concurrent spin coating, 900 and 100 nm colloidal nanospheres of latex were first mixed and then simultaneously spin coated onto the silicon substrate. On the other hand, the sequential coating process first created a monolayer of a 900 nm nanosphere array on the silicon substrate, followed by the spin coating of another layer of a 100 nm colloidal array on top of the 900 nm array. The influence of the processing parameters, including the type of surfactant, spin speed, and spin time, on the self-assembly of the binary colloidal array were explored. The empirical outcomes show that by employing the optimal processing conditions, binary colloidal arrays can be achieved by both the concurrent and sequential spin coating processes.

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

Adding Rice Starch to Hard Wheat Flour for Improving its Dough Properties and Baking Quality

1975 ◽  
Vol 27 (6) ◽  
pp. 198-202 ◽  
Author(s):  
R. M. A. El Saadany ◽  
Y. H. Foda ◽  
F. M. El Saadany
Keyword(s):  
Wheat Flour ◽  
Rice Starch ◽  
Hard Wheat ◽  
Baking Quality ◽  
Dough Properties

scholarly journals Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 828
Author(s):  
Mădălina Iuga ◽  
Olga Boestean ◽  
Aliona Ghendov-Mosanu ◽  
Silvia Mironeasa
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Bread Making ◽  
Flour Dough ◽  
Positive Effects ◽  
Wheat Flour Dough ◽  
Influence Of Water ◽  
Negative Effect ◽  
Dairy Ingredients ◽  
Acid Whey

The incorporation of dairy ingredients, such as milk or acid whey in bread, is advantageous considering their functional properties and the positive effects on consumers’ health. The introduction of an ingredient in bread making process requires the evaluation of dough behavior and final product quality. Thus, the influence of water replacement by milk or acid whey on the characteristics of wheat flour dough and bread was studied. Dynamic rheological measurements were performed in order to evaluate the viscoelastic properties of dough. Compared to the control, an increase of the elastic character of dough for samples with milk and a decrease for those with acid whey was observed. The resistance to deformation decreased when water was substituted with more than 25% milk and increased for samples with up to 25% acid whey. Higher maximum gelatinization temperatures were obtained when water was substituted by milk or acid whey. Bread crumb presented higher firmness, lower volume and porosity for samples with dairy ingredients compared to the control, therefore, replacement levels lower than 25% were recommended in order to minimize this negative effect. Bread elasticity, chewiness, resilience, pores density and size were improved at replacement levels lower than 25%, while for the sensory characteristics of the specialty bread, high scores were obtained. These results can be helpful for processors, in order to develop and optimize bread with dairy ingredients.

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Banana flour phenolics inhibit trans-epithelial glucose transport from wheat cakes in a coupled in vitro digestion/Caco-2 cell intestinal model

2019 ◽  
Vol 10 (10) ◽  
pp. 6300-6311 ◽  
Author(s):  
Joana Pico ◽  
Sydney Corbin ◽  
Mario G. Ferruzzi ◽  
Mario M. Martinez
Keyword(s):  
Glucose Transport ◽  
Wheat Flour ◽  
In Vitro Digestion ◽  
Processing Conditions ◽  
Transport Inhibition ◽  
Banana Flour

A 10% replacement of wheat flour with banana flour subjected to different processing conditions resulted in from 45.0 to 54.5% higher glucose transport inhibition.

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