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 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 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 STUDY OF THE QUALITY OF LOW-CLASS WHEAT AND BREAD OBTAINED BY THE ACCELERATED TEST METHOD

2019 ◽  
Vol 16 (33) ◽  
pp. 809-822
Author(s):  
S. A. URSUNBAYEVA ◽  
R. IZTAYEV ◽  
R. GOMEDOV ◽  
A. YAKIYAYEVA ◽  
B. Zh. ULDABEKOVA
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Raw Materials ◽  
Biochemical Properties ◽  
Test Method ◽  
Soft Wheat ◽  
Accelerated Test ◽  
Wheat Grains ◽  
Materials Used

The quality of bread is determined by the quality of the raw materials used, and above all, flour and water as the main types of raw materials. The article presents the results of a study of physico-biochemical properties, indicators of bread baking by the accelerated method, obtained from finely ground soft wheat flour 3, 4, 5, and out-of class. A baking dough prepared in an accelerated way for 2-3 minutes can improve its rheological properties, reduce baking time to 36 minutes, improve the quality of bread from low-quality soft wheat flour. In accordance with the purpose of the study, the changes in the physicochemical properties of soft wheat grains 3, 4, 5 and out-of class were studied, finely ground whole-ground flour separately from different classes of soft wheat grains was obtained, and the quality of bread prepared using the accelerated test method from soft wheat flour was studied, different classes. In general, all wheat samples can be classified as recommended for consumption since they have increased organoleptic and physico-biochemical parameters of rheological properties compared to a wheat sample out-of class. Thus, the results of studies using the accelerated test method showed that wheat of classes 3, 4, and 5 studied formed the necessary properties of semi-finished products and contributed to improving the quality of bakery products and improving their quality.

scholarly journals RHEOLOGICAL PROPERTIES OF WHEAT FLOUR SLURRY AS INDICATORS OF BAKING QUALITY OF WHEAT FLOUR

2014 ◽  
Author(s):  
Piotr Zarzycki ◽  
Małgorzata Kasprzak ◽  
Zbigniew Rzedzicki ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Baking Quality ◽  
Flour Slurry

scholarly journals Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour

2016 ◽  
Vol 5 (2) ◽  
pp. 182-196 ◽  
Author(s):  
Adegoke H. Bakare ◽  
Olukemi D. Ogunbowale ◽  
Mojisola O. Adegunwa ◽  
Joseph O. Olusanya
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Baking Quality

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;

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