The rheological properties of wheat dough containing zeolite residue

The use of natural zeolite - clinoptilolite to protect wheat grain from storage insects within environmentally-friendly storage techniques can lead to the presence of small amounts of zeolite residues in flour. This study investigated the influence of as-received zeolite clinoptilolite (Z) and sodium-rich clinoptilolite (NaZ) in wheat dough on the dough rheological properties. Zeolites were added to dough at 0.5-1.5 wt.% flour basis level, which is a range expected to remain in the grain (flour) after treatment to control storage pests. The effects were studied in two types of wheat, conventional (Triticum aestivum) and spelt (T. aestivum spp. spelta) because they initially differ in rheological properties. NaZ was used to discern whether the presence of increased concentration of Na+ ions in the zeolite was able to exert a higher strengthening effect as compared to as-received zeolite (Z). NaZ exerted the highest dough strengthening effect which was mainly reflected as decreased dough softening and increased water absorption. The fact that the presence of NaZ was the most effective factor in improving the dough rheological profile suggested that the presence of movable cations in the zeolite lattice might have a pronounced role in the mechanism by which zeolite affects dough behaviour.

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High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

Journal of Food Quality ◽

10.1155/2019/1958747 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 4

Author(s):

Haoyu Guo ◽

Jisu Wu ◽

Yuxia Lu ◽

Yueming Yan

Keyword(s):

Molecular Weight ◽

Rheological Properties ◽

High Molecular Weight ◽

Quality Parameters ◽

Loaf Volume ◽

Breadmaking Quality ◽

Wheat Dough ◽

Content Development ◽

Basic Quality ◽

Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

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Influence of phospholipase A2 (PLA2)-treated dried egg yolk on wheat dough rheological properties

LWT ◽

10.1016/j.lwt.2009.06.027 ◽

2010 ◽

Vol 43 (1) ◽

pp. 45-51 ◽

Cited By ~ 3

Author(s):

Xiaoguang Zhao ◽

Dong Shi-Jian ◽

Guanjun Tao ◽

Rongrong Xu ◽

Miao Wang ◽

...

Keyword(s):

Phospholipase A2 ◽

Rheological Properties ◽

Egg Yolk ◽

Wheat Dough ◽

Dough Rheological Properties

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Effect of barley β-glucan molecular size and level on wheat dough rheological properties

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2008.10.009 ◽

2009 ◽

Vol 91 (4) ◽

pp. 594-601 ◽

Cited By ~ 61

Author(s):

A. Skendi ◽

M. Papageorgiou ◽

C.G. Biliaderis

Keyword(s):

Rheological Properties ◽

Molecular Size ◽

Wheat Dough ◽

Dough Rheological Properties

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The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

Proceedings of the Latvia University of Agriculture ◽

10.2478/plua-2014-0001 ◽

2014 ◽

Vol 31 (1) ◽

pp. 1-11

Author(s):

Laila Vilmane ◽

Evita Straumite

Keyword(s):

Moisture Content ◽

Rheological Properties ◽

Quality Parameters ◽

Bread Quality ◽

Soy Flour ◽

Gluten Free ◽

Free Products ◽

Bread Crumb ◽

Flour Basis ◽

Dough Rheological Properties

Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).

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Effects of Water-Soluble Dietary Fiber to Wheat Dough Rheological Properties

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.709.823 ◽

2013 ◽

Vol 709 ◽

pp. 823-826 ◽

Cited By ~ 2

Author(s):

Pei Long Xu ◽

Cheng Zhang ◽

Qing Lin ◽

Cheng Hao Guo ◽

Zhi Xu Wang ◽

...

Keyword(s):

Rheological Property ◽

Rheological Properties ◽

Dietary Fiber ◽

Water Soluble ◽

Capillary Rheometer ◽

Soluble Dietary Fiber ◽

Fiber Concentration ◽

Wheat Dough ◽

Property Changes ◽

Dough Rheological Properties

Objective: In this study, wheat dough rheological property changes caused by water-soluble dietary fiber were investigated. Methods: Capillary Rheometer and Extensional Rheometer were used to detect dough samples with water-soluble dietary fiber in different concentrations. Results: Water-soluble dietary fiber affects dough rheological properties both in strength and resistance. Conclusion: When water-soluble dietary fiber concentration increased, dough became softer but stability and stir tolerance decreased.

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The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

Foods ◽

10.3390/foods9050610 ◽

2020 ◽

Vol 9 (5) ◽

pp. 610 ◽

Cited By ~ 3

Author(s):

Andreea Voinea ◽

Silviu-Gabriel Stroe ◽

Georgiana Gabriela Codină

Keyword(s):

Sodium Chloride ◽

Rheological Properties ◽

Wheat Flour ◽

Sodium Content ◽

Sea Salt ◽

World Health ◽

Strengthening Effect ◽

Bakery Products ◽

Falling Number ◽

Dough Rheological Properties

The aim of this research was to investigate a technological approach to decrease the sodium content from bakery products in order to respond to the World Health Organization (WHO)’s recommendation to reduce dietary salt intake. Due to the fact that sodium chloride is one of the main ingredients from baking products that affects dough rheology and therefore the technological process of the bakery products, it is important to evaluate these properties. This study analyzes the effect of sea salt with low sodium content (SS) and dry sourdough from wheat flour (SD) as substitutes for sodium chloride on dough rheological properties and on mixing, extension, pasting, and fermentation process by using Farinograph, Extensograph, Amylograph, Falling Number, and Rheofermentometer devices. The results were analyzed using response surface methodology. SS presented a strengthening effect on the gluten network whereas SD presented a weakening one. On extension properties, SS and SD presented a significant positive effect (p < 0.01) on resistance to extension (R50) and maximum resistance to extension (Rmax) values. For pasting properties, SS increased peak viscosity and falling number values whereas SD decreased them. On fermentation properties, SS decreased the maximum height of gaseous production and total CO2 volume production and increased the retention coefficient whereas SD presented an antagonistic effect on these parameters.

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