scholarly journals BAKING QUALITY OF THE RYE FLOUR

1970 ◽  
Vol 63 ◽  
Author(s):  
Iuliana Banu
Keyword(s):  
Specific Volume ◽  
Amylase Activity ◽  
Technological Properties ◽  
Baking Quality ◽  
Rye Bread ◽  
Rye Flour ◽  
Gelling Properties ◽  
The Way

The aim of the present paper was to provide information about the way in which physical, biochemical and technological properties of the rye flour influence its baking quality. We analyzed the influence of granularity, pentosans content, gelling properties of the starch and α-amylase activity on the quality of the rye bread. Four different varieties of Romanian ryes were milled through Bühler MCK-6188F laboratory aggregate using a modified technical scheme. Our results indicate that the specific volume of the bread is directly correlated with the percentage of soluble pentosans in water (r=0.973) and with the peak of amylographic viscosity (r=0.956). An indirect correlation was obtained between the elasticity of the crumb and α-amylase activity (r=0.962). The coarse fractions contain higher pentosans quantities while the fine ones have higher contents of starch.

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

scholarly journals The Addition of α-cyclodextrin and γ-cyclodextrin Affect Quality of Dough and Prebaked Bread During Frozen Storage

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 174 ◽  
Author(s):  
Jianjun Zhou ◽  
Yuan Ke ◽  
Francisco J. Barba ◽  
Shensheng Xiao ◽  
Xianqin Hu ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Amylase Activity ◽  
Frozen Storage ◽  
Gas Production ◽  
Bread Quality ◽  
Control Group ◽  
Retention Volumes ◽  
The Times

The effects of the addition of 0–3.0 wt% α-cyclodextrin (α-CD) and γ-cyclodextrin (γ-CD) on the quality of wheat flour as well as the texture and the aging of prebaked bread were evaluated. The addition of α-CD and γ-CD increased the ability of wheat flour to absorb water and shortened the times of dough formation and stabilization. Amylase activity slightly increased after using 2.0 and 3.0 wt% of α-CD and γ-CD, respectively. Moreover, the addition of α-CD and γ-CD increased the fermentation height and gas retention ability of dough. Dough samples containing 2.0 wt% α-CD and 3.0 wt% γ-CD showed the highest fermentation heights and gas retention volumes, respectively. Dough gas production increased with the addition of γ-CD. Gas production by dough samples containing more than 2.0 wt% α-CD exceeded that by samples in the control group. The results of the texture crumb of bread and specific volume tests revealed that the addition of 2.0 wt% α-CD and 3.0 wt% γ-CD reduced bread hardness and increased bread elasticity, resilience, and specific volume. The optimal α-CD and γ-CD contents were identified as 2.0 wt% and 3.0 wt%, respectively. The addition of 2.0 wt% α-CD and 3.0 wt% γ-CD delayed the aging of prebaked bread and reduced the hardness of prebaked bread during different weeks of storage, which may be due to decreasing the melting enthalpy of starch crystals. This work elucidated the mechanisms underlying the effects of CD addition on prebaked bread quality.

scholarly journals Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Maria Eduardo ◽  
Ulf Svanberg ◽  
Lilia Ahrné
Keyword(s):  
Acid Ester ◽  
Specific Volume ◽  
Quality Attributes ◽  
Bread Quality ◽  
Loaf Volume ◽  
Baking Quality ◽  
Composite Flours

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

scholarly journals Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One

Materials ◽  
2021 ◽  
Vol 14 (24) ◽  
pp. 7603
Author(s):  
Sylwia Stępniewska ◽  
Grażyna Cacak-Pietrzak ◽  
Anna Szafrańska ◽  
Ewa Ostrowska-Ligęza ◽  
Dariusz Dziki
Keyword(s):  
Differential Scanning Calorimetry ◽  
Thermal Properties ◽  
Traditional Method ◽  
Amylase Activity ◽  
Quality Parameters ◽  
Falling Number ◽  
Bread Making ◽  
Scanning Calorimetry ◽  
Rye Bread ◽  
Rye Flour

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.

scholarly journals Rheological properties of dough and baking quality of products using coloured wheat

2018 ◽  
Vol 64 (No. 5) ◽  
pp. 203-208 ◽  
Author(s):  
Hřivna Luděk ◽  
Zigmundová Veronika ◽  
Burešová Iva ◽  
Maco Roman ◽  
Vyhnánek Tomáš ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Common Wheat ◽  
Water Loss ◽  
Specific Volume ◽  
Complex Viscosity ◽  
Wheat Grains ◽  
Baking Quality ◽  
Oscillatory Rheometry ◽  
Quality Of Products

The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.

scholarly journals The use of spelt wheat (Triticum spelta L.) for baking applications

2011 ◽  
Vol 48 (No. 4) ◽  
pp. 141-147 ◽  
Author(s):  
T. Bojňanská ◽  
H. Frančáková
Keyword(s):  
Analysis Of Variance ◽  
Specific Volume ◽  
Direct Method ◽  
Negative Influence ◽  
Falling Number ◽  
Triticum Spelta ◽  
Spelt Wheat ◽  
Baking Quality ◽  
Bread Volume

&nbsp; Five cultivars of spelt wheat (Rouquin, Baul&auml;nder Spelz, Schwabenkorn, Franckenkorn and Holstenkorn) have been evaluated for baking quality by means of direct and indirect indicators. Three-year values of the indirect indicators have been statistically processed by the analysis of variance. Based on the results obtained we can say that all evaluated indicators except the extensibility of gluten were significantly influenced mainly by the year of growing. The cultivar itself was a&nbsp;less important source of variance, although some values of important indicators differed significantly according to cultivars. Based on indirect indicators such as the content of wet gluten, its extensibility and swelling, the content of N-substances, the sedimentation test in the modification with SDS, the falling number and the content of starch, the cultivars Schwabenkorn and Rouquin are considered as the most suitable and of the highest quality. In general all the cultivars of Triticum spelta L. showed high contents of N-substances (x = 15.46%) and wet gluten contents (x = 37.12%). Their disadvantages are lower swelling values (x = 9.3 ml) and lower sedimentation values (x = 37.4 ml) which have a&nbsp;negative influence on the bread volume and the specific volume (under 310 ml.100 g<sup>&ndash;1</sup>). The predicted good baking quality of Schwabenkorn has been comfirmed in a&nbsp;baking experiment (direct method of evaluating the baking quality). There were good baking quality results for Baul&auml;nder Spelz as well. Unexpectedly bad results have been found with Rouquin, which showed the lowest water absorbing capacity of flour, the lowest bread volume, specific volume and baking extraction. The bread was just acceptable as far as taste is concerned. The baking from Holstenkorn was evaluated as excellent. &nbsp;

Strategic threats to energy security as risks of quality of people's life

2020 ◽  
Vol 16 (4) ◽  
pp. 730-744
Author(s):  
V.I. Loktionov
Keyword(s):  
Quality Of Life ◽  
Energy Security ◽  
Well Being ◽  
Scientific Methods ◽  
Analysis And Synthesis ◽  
General Scientific ◽  
And Performance ◽  
Economic Well Being ◽  
The Way

Subject. The article reviews the way strategic threats to energy security influence the quality of people's life. Objectives. The study unfolds the theory of analyzing strategic threats to energy security by covering the matter of quality of people's life. Methods. To analyze the way strategic threats to energy security spread across cross-sectoral commodity and production chains and influences quality of people's living, I applied the factor analysis and general scientific methods of analysis and synthesis. Results. I suggest interpreting strategic threats to energy security as risks of people's quality of life due to a reduction in the volume of energy supply. I identified mechanisms reflecting how the fuel and energy complex and its development influence the quality of people's life. The article sets out the method to assess such quality-of-life risks arising from strategic threats to energy security. Conclusions and Relevance. In the current geopolitical situation, strategic threats to energy security cause long-standing adverse consequences for the quality of people's life. If strategic threats to energy security are further construed as risk of quality of people's life, this will facilitate the preparation and performance of a more effective governmental policy on energy, which will subsequently raise the economic well-being of people.

The way to improve the quality of the application of lime fertilizers

2020 ◽  
Vol 1 (1) ◽  
pp. 88-91
Author(s):  
A.N. Sedashkin ◽  
◽  
A.A. Kostrigin ◽  
E.A. Milyushina ◽  
◽  
...  
Keyword(s):  
The Way

ВЛИЯНИЕ БИОКОНСЕРВАНТА «СИЛОСТАН» НА КАЧЕСТВО СЕНАЖА ИЗ КОЗЛЯТНИКА ВОСТОЧНОГО И СЫРОПРИГОДНОСТЬ МОЛОКА КОРОВ

2019 ◽  
pp. 51-56
Author(s):  
A.S. KARAMAEVA ◽  
N.V. SOBOLEVA ◽  
S.V. KARAMAEV
Keyword(s):  
Serum Proteins ◽  
Metabolizable Energy ◽  
Holstein Cows ◽  
Technological Properties ◽  
Holstein Breed ◽  
Feed Digestibility ◽  
Ayrshire Breed ◽  
Milk Coagulation ◽  
Dry Substance

От породы коров и ее особенностей зависят эффективность использования кормов, качество и технологические свойства молока. Материалом исследований служили коровы чернопестрой голштинской и айрширской пород. Для повышения качества сенажа из козлятника восточного использовали микробиологический препарат. В готовом корме с биоконсервантом содержание сухого вещества было выше на 3,66, обменной энергии на 8,04, сырого протеина на 10,86, переваримого протеина на 13,59. Улучшение качества корма оказало положительное влияние на метаболические процессы в рубце подопытных коров. Независимо от технологии приготовления сенажа коровы айрширской породы лучше переваривали, по сравнению с голштинами, сухое вещество на 2,062,91 (Р0,05), органическое на 1,212,04 (Р0,05), сырой протеин на 2,222,49 (Р0,05), БЭВ на 0,921,36, но при этом голштины лучше переваривали сырой жир на 2,732,78 (Р0,05) и сырую клетчатку на 1,551,86. В результате внесения в сенаж биоконсерванта Силостан и улучшения переваримости корма у коров опытных групп значительно улучшился химический состав и технологические свойства молока. Очень важно для сыроделия, что в молоке коров, получавших в рационе сенаж с биоконсервантом, повышается массовая доля казеина на 2,42,7, а доля сывороточных белков и фракции казеина, которые не свертываются под действием сычужного фермента, наоборот, снижается на 1,41,5 и на 0,30,9, соответственно. Уменьшается продолжительность свертывания молока сычужным ферментом, снижаются потери сухого вещества с сывороткой, и увеличивается выход казеинового сгустка. Плотность казеинового сгустка повышается в молоке голштинских коров на 14,3, айрширских на 5,7 и составляет, соответственно, 1,92 и 2,96 г/см2.The efficiency of feed use, the quality, as well as technological properties of milk depend on cow breed and its characteristics. Blackandwhite Holstein and Ayrshire breeds were used as the material for research. Microbiological preparation was used to increase the quality of halyage made of Eastern galega. The content of dry substance in the readymade feed was 3.66 higher, the metabolizable energy 8.04 higher, raw protein 10.86 higher, and digestible protein 13.59. Improvement of feed quality positively influenced the metabolic processes in the rumen of experimental cows. Without regard to the technology of halyage preparation, cows of Ayrshire breed showed betterdigestion of dry substance by 2.06 2.91 (P0.05) than Holstein cows, organic substance by 1.21 2.04 (P0.05), raw protein by 2.22 2.49 (P0.05), nitrogenfree extractive fraction by 0.92 1.36, but Holstein breed showed better digestion of raw fat by 2.73 2.78 (P0.05) and raw fiber by 1.55 1.86. Chemical composition and technological properties of milk improved significantly as a result of addition of Silostan biopreservative to the halyage and improvement of feed digestibility in cows from test groups. The fact that the mass percentage of casein is increased by 2.4 2.7, and the share of serum proteins and ycasein fractions which do not coagulate under the influence of enzyme rennet is inversely decreased by 1.4 1.5 and 0.3 0.9, accordingly, is very important for cheese making. The duration of milk coagulation with rennet is decreased, the loss of dry substance with serum is decreased, and the yield of casein coagulate is increased. Density of casein coagulate is increased in the milk of Holstein cows by 14.3, Ayrshire cows by 5.7, and equals to 1.92 and 2.96 g/cm2, accordingly.

Sign in / Sign up

Export Citation Format

Share Document