scholarly journals Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread

2015 ◽  
pp. 91-102 ◽  
Author(s):  
Ahmed Saad ◽  
Ragab Elmassry ◽  
Khaled Wahdan ◽  
Fawzy Ramadan
Keyword(s):  
Mixing Time ◽  
Sensory Properties ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Freeze Dried ◽  
Significant Difference ◽  
Baked Products ◽  
Steep Liquor ◽  
Dough Development Time

Dough fermentation is one of the oldest process in food technologies. It has been recently intensively studied for its impact on the sensory, structural, nutritional and shelf life properties of leavened baked products. The goals of this work were to investigate chickpea steep liquor (CSL) as a dough-leavening agent and to study the effect of CSL on the dough rheology and sensory properties of leavened bread. CSL was prepared by submerging chickpea seeds in boiled distilled water (1:2, w/v) for 24 h at 37?C, and then obtained liquor was filtered and freeze-dried to obtain CSL. The addition of CSL to wheat flour (WF) brought changes in the dough mixing behavior as measured by the farinograph. An increase in the farinograph water absorption of WF dough was observed when 4.5% CSL and 1.5% yeast was added, while arrival time was not affected. Addition of CSL to the dough at a content of 4.5, 9.0 and 13.5 g CSL/300 g WF caused an increase in dough stability. The CSL addition also increased mechanical tolerance index, dough weakening and mixing time. Dough development time for all blends was higher than the control (1.2-1.5 min), while between the CSL samples no significant difference was observed. The loaf weight slightly increased from 146.2 g for control to 152.2 g for CSL fermented bread, whereas the loaf volume and specific volume of CSL-fermented bread were lower than the control. The combination of yeast and CSL increased the acceptability of bread with the increasing level of both leavening agents?. The results show that CSL could be used as an alternative to yeast for syngas fermentation. On the other hand, CLS is rich in nutrients and lower in cost compared to yeast.

Effect of Nut Paste Enrichment on Wheat Dough Rheology and Bread Volume

2008 ◽  
Vol 14 (1) ◽  
pp. 57-65 ◽  
Author(s):  
M. Gómez ◽  
B. Oliete ◽  
P.A. Caballero ◽  
F. Ronda ◽  
C.A. Blanco
Keyword(s):  
Water Absorption ◽  
Rheological Properties ◽  
Development Time ◽  
Mixing Time ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Wheat Dough ◽  
Bread Volume ◽  
Viscoelastic Characteristics ◽  
Dough Development Time

The study was carried out to investigate the effect of nuts (almond, hazelnut, peanut, walnut) enrichment (5, 10 and 15%) on the rheological properties of dough using alveograph, consistograph and rheofermentometer measurements. The loaf volume (LV) of bread added nut paste was also determined. The increase in nut percentage increases the dough viscoelastic characteristics (tenacity, extensibility, and strength) and mixing time, but decreased the dough consistency and tolerance, and the CO2 production during fermentation. Loaf volume increased when 5 and 10% of nut paste are added. Dough added walnut paste presented the lowest tenacity, strength and water absorption values, but the highest values in dough development time, tolerance and stability. Dough added almond, hazelnut and peanut paste had a similar behavior during mixing and handling.

STATISTICAL EVALUATION OF TECHNIQUES FOR PREDICTING BAKING QUALITY OF WHEAT CULTIVARS

1972 ◽  
Vol 52 (2) ◽  
pp. 139-146 ◽  
Author(s):  
R. A. ORTH ◽  
R. J. BAKER ◽  
W. BUSHUK
Keyword(s):  
Development Time ◽  
Quality Parameters ◽  
Kernel Weight ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Baking Quality ◽  
Flour Yield ◽  
Glutenin Protein ◽  
Dough Development Time ◽  
Sedimentation Value

Simple correlations between a number of quality parameters, their heritabilities and an evaluation of the best combination of these parameters to predict loaf volume, were determined from data for 26 cultivars of spring wheat grown at four locations in Western Canada. Highly significant correlations between remix loaf volume and each of Zeleny sedimentation value, farinograph dough development time, farinograph mixing tolerance index, proportion of residue protein, and glutenin protein were obtained. Sedimentation value, 1000 kernel weight, mixing tolerance index, flour yield, farinograph absorption, and remix loaf volume all had high heritabilities over the four locations. Using the simple correlations as a guide, regression formulae yielding the best predictions of remix loaf volume were developed. Residue protein content, Zeleny sedimentation value, and farinograph dough development time provided the most useful information for predicting baking quality by a single test.

scholarly journals Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 340-346 ◽  
Author(s):  
J. Kučerová ◽  
V. Šottníková ◽  
Š. Nedomová
Keyword(s):  
Dietary Fibre ◽  
Sensory Properties ◽  
The Other ◽  
Loaf Volume ◽  
Bakery Products ◽  
Bread Crumb ◽  
Crumb Firmness ◽  
Significant Difference ◽  
Dietary Fibre Content

Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.  

Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

2018 ◽  
Vol 14 (5-6) ◽  
Author(s):  
Hülya Gül ◽  
Fatma Hayıt ◽  
Cansu Acar ◽  
Neslihan Kurt ◽  
Halef Dizlek
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Commercial Production ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Crust Structure ◽  
White Wheat ◽  
Significant Difference ◽  
Sensorial Analyses ◽  
General Acceptability

AbstractThis study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.

Cultivar and environmental effects on quality characters in wheat. II. Protein

2000 ◽  
Vol 51 (5) ◽  
pp. 629 ◽  
Author(s):  
J. F. Panozzo ◽  
H. A. Eagles
Keyword(s):  
Development Time ◽  
Significant Proportion ◽  
Environmental Variation ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Flour Protein ◽  
Field Environment ◽  
Rate Of Increase ◽  
Cultivar Variation ◽  
Dough Development Time

Glutenins and gliadins are the major components of the storage protein in wheat and make a significant contribution to dough rheology and baking quality. Qualitative differences in these proteins are known to be important for dough rheology, particularly for glutenins, but much less is known about quantitative differences, especially as influenced by field environment. Flour protein, the proportion of glutenin and gliadin in flour protein, loaf volume, and the dough rheological characters dough development time, dough breakdown, dough extensibility, and maximum dough resistance (Rmax) were determined for 7 cultivars grown in 15 diverse environments. The proportion of glutenin in flour protein was highly dependent on cultivar, whereas, although cultivar was still important, environmental variation was greater than cultivar variation for gliadin. Environmental variation was greater than cultivar variation for the dough rheological characters. Across environments, the proportion of gliadin increased with increasing flour protein, whereas the proportion of glutenin decreased. An index of accumulated temperatures above 30˚C during the first 14 days after anthesis explained a significant proportion of the increase in gliadin, and, to a lesser extent, the decrease in glutenin. Increasing Rmax and dough development time, and more rapid dough breakdown, were also associated with this index. The rate of increase of Rmax with the temperature index was greater for cultivars with the Glu-D1a allele than those with the Glu-D1d allele, suggesting that the relative performance of cultivars with different alleles at this locus depends on environment.

scholarly journals Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

Agriculture ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 111 ◽  
Author(s):  
Maneka Malalgoda ◽  
Jae-Bom Ohm ◽  
Joel K. Ransom ◽  
Kirk Howatt ◽  
Senay Simsek
Keyword(s):  
Spring Wheat ◽  
Quality Characteristics ◽  
Tolerance Index ◽  
Loaf Volume ◽  
Wheat Quality ◽  
Baking Quality ◽  
Dough Quality ◽  
Significant Difference ◽  
Ripe Stage ◽  
Dough Stage

This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied at the soft dough stage, kernel weight, wheat protein and wet gluten decreased significantly (p ≤ 0.05), however, gluten index significantly increased (p ≤ 0.05). Dough quality, farinograph stability, and quality number were significantly (p ≤ 0.05) higher when glyphosate was applied at the soft dough stage, and absorption and the mixing tolerance index were lower. As for baking quality, loaf volume and mix time were significantly (p ≤ 0.05) higher in the treated samples in comparison to the untreated control, and other baking quality characteristics did not show any significant difference. Overall, the results indicate that spring wheat quality characteristics are impacted to the greatest degree when glyphosate is applied earlier than recommended at the soft dough stage, as opposed to the recommended application at the ripe stage of physiological development.

scholarly journals Potential of bran from various wheat variety for cookies production

2016 ◽  
Vol 9 (2) ◽  
pp. 95-99 ◽  
Author(s):  
Michaela Lauková ◽  
Jolana Karovičová ◽  
Zlatica Kohajdová ◽  
Mária Babulicová ◽  
Ľubomír Rückschloss ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Bran ◽  
Specific Volume ◽  
Development Time ◽  
Wheat Variety ◽  
Dough Rheology ◽  
Tolerance Index ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Dough Development Time

Abstract The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

scholarly journals Control of mixing step in the bread production with weak wheat flour and sourdough

2013 ◽  
Vol 44 (2s) ◽  
Author(s):  
Alessandro Parenti ◽  
Lorenzo Guerrini ◽  
Lisa Granchi ◽  
Manuel Venturi ◽  
Stefano Benedettelli ◽  
...  
Keyword(s):  
Mixing Time ◽  
Volume Measurement ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Bread Making ◽  
Water Losses ◽  
Literature Report ◽  
Large Variability ◽  
Beneficial Effects ◽  
Flour Blends

Recently, several old Italian grain varieties have been reinstated, and the market seems to reward the breads made with these flours. Among such varieties, cultivar Verna appears to be interesting because the regular consumption of bread obtained by this variety and sourdough provides beneficial effects on human health such as the improving of the lipid, inflammatory, and hemorheological profiles. However, flours derived from Verna shows low technological performances. For example, the W value of these flours, obtained with alveoghraphic tests and considered as the commercial standard for the flour “strength” evaluation, is largely inferior than the W values of the commercial flour blends currently used in the bread making process. Moreover, the W values broadly change among the batches of Verna flours, whereas, usually, commercial blends are provided to bakeries with standard technological properties. Hence, these properties of Verna flour could lead to developed or overworked doughs and therefore to breads of worse quality. In addition, the previous mentioned large variability of flours from Verna can affect also the sourdough microbiota. For these reasons the composition and activity of the sourdough microorganisms should be controlled while the mixing process should be able to adapt to the different flour properties. Some works, in literature, report that monitoring the electrical consumption could provide useful information about the dough rheology, and this could be used to monitor the mixing step. In the present work the effect of different mixing times are evaluated on breads made with Verna flour type 2 leavened with sourdough. Tests were carried out at industrial scale in two different days. During the tests the electric consumption was monitored to highlight some features suitable for the mixing phase control. The breads were evaluated in terms of loaf volume measurement, crumb image analysis and losses of moisture content during storage. The results show that the composition of the sourdough microbiota and the mixing time affects the produced bread, especially when it is baked with low technological performance flours. Bread baked with an appropriate mixing time shows higher loaf volumes and lower water losses during storage.

scholarly journals Effects of Organic Fertilizer on Bok Choy Growth and Quality in Hydroponic Cultures

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 491
Author(s):  
Kazuki Kano ◽  
Hiroaki Kitazawa ◽  
Keitaro Suzuki ◽  
Ani Widiastuti ◽  
Hiromitsu Odani ◽  
...  
Keyword(s):  
Plant Root ◽  
Oxygen Deficiency ◽  
Organic Fertilizer ◽  
Corn Steep Liquor ◽  
Ascorbic Acid Content ◽  
Growth And Yield ◽  
Significant Difference ◽  
Carbon Nitrogen Ratio ◽  
Nitrogen Ratio ◽  
Steep Liquor

Effects of corn steep liquor (organic fertilizer, OF) and conventional chemical fertilizer (CF) on the growth and yield of bok choy (Brassica rapa var. chinensis) in summer and autumn hydroponic growing systems were compared. When OF and CF were applied with the same amount of total nitrogen in summer cultivation, there was no significant difference between yields; however, the growth rate in OF was slower than in CF. When OF was applied with twice the amount of nitrogen in CF (OF2), bok choy growth and yield were significantly inhibited in summer cultivation, likely owing to dissolved oxygen deficiency and different rates of nitrification and nitrogen absorbance by the plant root. Although the contents of potassium, calcium, and magnesium in bok choy showed no difference among the three treatments in both cultivation seasons, the carbon/nitrogen ratio tended to be higher in OF and OF2 than in CF. Lower nitric acid and higher ascorbic acid content was found in OF and OF2 than in CF. Overall, our results suggest that a comparable yield is expected by using the same nitrogen amount with a conventional recipe of chemical fertilization in autumn cultivation. However, further improvement of hydroponic management is needed in summer cultivation.

scholarly journals Alveolar Ridge Preservation After Tooth Extraction with DFDBA and Platelet Concentrates: A Radiographic Retrospective Study

2017 ◽  
Vol 11 (1) ◽  
pp. 99-108 ◽  
Author(s):  
Behrang Baniasadi ◽  
Laurence Evrard
Keyword(s):  
Bone Loss ◽  
Tooth Extraction ◽  
Alveolar Bone ◽  
Bone Allograft ◽  
Ridge Preservation ◽  
Platelet Concentrates ◽  
Freeze Dried ◽  
Significant Difference ◽  
Removable Prosthesis ◽  
The Mean

Objectives: The purpose of this study was to evaluate vertical alveolar bone loss 3 months after tooth extraction when a technique of ridge preservation was applied using a particulate demineralized freeze-dried bone allograft 300 - 500 µm associated with platelet concentrates (platelet-rich-fibrin) in the form of gel and membranes. Material and Methods: A retrospective radiological clinical study was conducted on 56 patients for whom 95 extractions had been performed immediately followed by alveolar filling. Among the patients, 17 were smokers and 16 were provided with an immediate removable temporary prosthesis after extractions. Vertical bone loss was measured radiologically by panoramic X-ray before extractions and by a computed tomography scan 3 months after, at the level of mid-buccal bone wall, by two independent observers. For statistical analysis, Student’s t-test was performed to compare the mean bone loss between mono- and pluri-radicular teeth and to compare the mean bone loss between tobacco users versus non users and finally to compare the mean bone loss between individuals that had provisional removable prosthesis and those that had not. Results: Three months after tooth extraction, the mean of vertical loss of the mid-buccal bone wall was 0.72 (SD 0.71) mm (5.53% SD 5.19). No significant difference between bone loss at mono-radicular and pluri-radicular teeth (P = 0.982) was observed. There was no significant correlation between tobacco habits and bone loss (P = 0.2), nor between provisional removable prosthesis and bone loss (P = 0.786). Conclusion: These results indicate a good potential for the technique using Demineralized Freeze-Dried Bone Allograft 300 - 500 µm and platelet concentrates in alveolar bone preservation.

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