Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

2018 ◽  
Vol 25 (2) ◽  
pp. 130-140 ◽  
Author(s):  
Jovana Petrović ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
Vesna Tumbas Šaponjac ◽  
Ivana Nikolić ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Loss Modulus ◽  
Control Sample ◽  
Sour Cherry ◽  
Soy Proteins ◽  
Blue Colour ◽  
B Values ◽  
Cherry Pomace

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance ( J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

scholarly journals The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3969
Author(s):  
Karolina Pycia ◽  
Lesław Juszczak
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Control Sample ◽  
Scanning Calorimetry ◽  
Creep And Recovery ◽  
Research Material ◽  
Pasting Characteristics ◽  
Tan Δ ◽  
Weak Gels

The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

2018 ◽  
Author(s):  
О.Л. ВЕРШИНИНА ◽  
А.Н. БОНДАРЕНКО ◽  
Е.А. ЗЕРНАЕВА
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Control Sample ◽  
Falling Number ◽  
Barley Flour ◽  
Autolytic Activity ◽  
Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

scholarly journals A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Xiaozhi Tang ◽  
Junfei Liu
Keyword(s):  
Heat Treatment ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Soy Protein ◽  
Peak Torque ◽  
Partial Replacement ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Stability Time ◽  
Dough Development Time

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

scholarly journals Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough

2017 ◽  
Vol 1 (3) ◽  
pp. 222-225 ◽  
Author(s):  
Georgiana Gabriela Codină ◽  
Dumitru Zaharia ◽  
Sorina Ropciuc ◽  
Adriana Dabija
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Amylase Activity ◽  
Control Sample ◽  
Point Of View ◽  
Maximum Height ◽  
Production Volume ◽  
Gelatinization Temperature ◽  
Magnesium Gluconate ◽  
Dough Rheological Properties

Abstract The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were analyzed by using a Falling Number and Amylograph. During fermentation were analyzed the maximum height of gaseous production, total CO2 volume production, volume of the gas retained in the dough at the end of the test and the retention coefficient by using a Rheofermentograph device. By magnesium gluconate (Mg) salt addittion dough become more strength by an increase of stability and a decrease of the degree of softening. With Mg addittion wheat flour dough volumes were affected. Compared to the control sample, the dough volume decreased with the increased level of Mg. From the point of view of the α amylase activity, it decreases with the increase level of Mg whereas the gelatinization temperature increases.

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

2016 ◽  
Vol 207 ◽  
pp. 27-33 ◽  
Author(s):  
Vesna Tumbas Šaponjac ◽  
Gordana Ćetković ◽  
Jasna Čanadanović-Brunet ◽  
Biljana Pajin ◽  
Sonja Djilas ◽  
...  
Keyword(s):  
Sour Cherry ◽  
Soy Proteins ◽  
Cherry Pomace

scholarly journals RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 94-102
Author(s):  
KRAVCHENKO Mykhailo ◽  
ROMANOVSKA Olha ◽  
MARUSYAK Tetiana
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Viscosity Reduction ◽  
Sponge Cake ◽  
Sugar Mixture ◽  
The Stability ◽  
Rotary Viscometer

Background. The analysis of modern literature sources shows that the impro­vement of existing biscuit technologies is aimed primarily at the use of various non-traditional raw materials to regulate the nutritional value and increase the stability of sponge dough during production and baking.Thus, the production of biscuits from spelt flour is one of the most promising areas of its use, as it meets the technological properties of this type of product. The aim of the work is to study the rheological properties of sponge dough from a mixture of premium wheat flour and spelt flour. Materials and methods.The object of the study is the dough for the main biscuit and with the replacement of 10, 20, 30, 40, 50 % of high-grade wheat flour (HGWF) with spelt flour (SF). The study was performed on a rotary viscometer Reotest-2 on a system of cylin­ders S, S3 at a temperature of 20 °C. Shear stress and viscosity are calculated by formulas for the corresponding values of shear rate. The whipping of the sponge dough was defined as the ratioof thevolume of the egg-sugar mixture after beating to the volume of the mixture after adding the flour mixture and stirring for 15 с(%). The stability of the sponge dough (SSD) with the addition of flour mixtures was determined as the ratio of the height of the foam after aging for 15· 60 сat a temperature of 18–20 °C to the total height of the foam column of the sample, expressed as a percentage. Results. The study found a general trend to reduce the viscosity of sponge dough for test specimens depending on the shear rate relative to control. Thus, for the studied shear deformations from 0.167 c-1 to 24.3 c-1, the viscosity of the sponge dough of the control sample decreases from 55.50to 3.26 Pa ∙ с. Replacing wheat flour with spelt flour in the amount of 10 to 50 % helps to reduce the viscosity of sponge dough from 55.50 to 1.55 Pa ∙ с. When studying the dependence of the effective viscosity of the dough for the main biscuit on the content of SF at a fixed shear rate of 24.3 c-1, two areas were identified –in the range of 0–30 and 30–50 % replacement of wheat flour for SF, for which there is a different intensity of viscosity reduction: by 38.3 and 2.4%, respectively. The increase in the stability of sponge cake dough by 3.6–43.6% in the studied samples with respect to control was due to the addition of spelt flour. Conclusion. The use of spelt flour in the composition of the main sponge cake helps to reduce the viscosity, but increases the whipping and stability of the biscuit dough, which is positive for the subsequent molding and baking.

scholarly journals The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1465
Author(s):  
Andreea Voinea ◽  
Silviu-Gabriel Stroe ◽  
Georgiana Gabriela Codină
Keyword(s):  
Sodium Chloride ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Desirability Function ◽  
Control Sample ◽  
Gas Production ◽  
Sea Salt ◽  
Strengthening Effect ◽  
Independent Variables ◽  
Derringer’S Desirability Function

The aim of this study was to investigate the effects of formulation factors, sea salt (SS), dry sourdough (SD) and fermented sugar (FS) as sodium chloride replacers in wheat flour on dough mixing, extension, pasting and fermentation rheological properties, evaluated by Farinograph, Extensograph, Amylograph and Rheofermentometer devices. With regard to mixing and extension properties, SS and FS presented a strengthening effect, whereas SD presented a weakening one. SS and FS presented a positive effect on dough stability, energy and resistance, whereas SD presented a negative one. On the Amylograph, peak viscosity increased by SS and FS addition and decreased when SD was incorporated in the dough recipe. During fermentation, dough development and gas production in the dough system increased after SS and SD addition, whereas they decreased after FS addition. Response surface methodology (RSM) was used to investigate the effect of independent variables on the rheological properties of the dough. Mathematical models between the independent variables, SS, SD and FS, and the dependent variables, represented by the rheological values of the dough, were obtained. The best formulation obtained was of 0.30 g/100 g SS, 0.50 g/100 g SD and 1.02 mL/100 g FS addition with a 0.618 desirability value, following Derringer’s desirability function approach. For this formulation, bread quality characteristics were better appreciated than for those obtained for the control sample, in which 1.5% NaCl was incorporated in wheat flour.

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour

2016 ◽  
Vol 23 (2) ◽  
pp. 142-155 ◽  
Author(s):  
Livia Pătraşcu ◽  
Iuliana Banu ◽  
Ina Vasilean ◽  
Iuliana Aprodu
Keyword(s):  
Rheological Properties ◽  
Soy Protein ◽  
Free Water ◽  
Rice Flour ◽  
Mechanical Tests ◽  
Soy Proteins ◽  
Temperature Ramp ◽  
Dough Development Time ◽  
Texture Attributes

The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.

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