The Calculating Heat Balance Including Controlling Dough Temperature with Ice on the Dough-Mixing Stage of the Sponge-and-Dough Process of Bread-Making

Wheat bread-making quality is influenced by a complex group of traits including dough visco-elastic characteristics. In this study, quantitative trait locus/loci (QTL) mapping and analysis were conducted for endosperm polymeric proteins together with dough mixing strength and bread-making properties in a population of 139 (MN98550 × MN99394) recombinant inbred lines that was evaluated at three environments in 2006. Eleven chromosome regions were associated with endosperm polymeric proteins, explaining 4.2–31.8% of the phenotypic variation. Most of these polymeric proteins QTL coincided with several QTL for dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality except one of the 6D QTL clusters.

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Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa

Journal of Cereal Science ◽

10.1016/j.jcs.2016.06.008 ◽

2016 ◽

Vol 70 ◽

pp. 192-198 ◽

Cited By ~ 1

Author(s):

M.T. Labuschagne ◽

R.C. Lindeque ◽

A. van Biljon

Keyword(s):

South Africa ◽

Bread Making ◽

Dough Mixing ◽

Mixing Characteristics

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Towards the understanding of bread-making quality in organically grown wheat: Dough mixing behaviour, protein polymerisation and structural properties

Journal of Cereal Science ◽

10.1016/j.jcs.2012.07.016 ◽

2012 ◽

Vol 56 (3) ◽

pp. 659-666 ◽

Cited By ~ 13

Author(s):

A. Hussain ◽

H. Larsson ◽

R. Kuktaite ◽

M.L. Prieto-Linde ◽

E. Johansson

Keyword(s):

Structural Properties ◽

Bread Making ◽

Wheat Dough ◽

Dough Mixing ◽

Organically Grown ◽

Mixing Behaviour

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Quantitative trait loci influencing endosperm texture, dough-mixing strength, and bread-making properties of the hard red spring wheat breeding lines

Genome ◽

10.1139/g11-012 ◽

2011 ◽

Vol 54 (6) ◽

pp. 460-470 ◽

Cited By ~ 35

Author(s):

Toi J. Tsilo ◽

Senay Simsek ◽

Jae-Bom Ohm ◽

Gary A. Hareland ◽

Shiaoman Chao ◽

...

Keyword(s):

Molecular Weight ◽

Quantitative Trait Loci ◽

Quantitative Trait ◽

Recombinant Inbred Lines ◽

Wheat Breeding ◽

Bread Making ◽

Dough Mixing ◽

Flour Colour ◽

Trait Loci ◽

Endosperm Texture

Wheat end product quality is determined by a complex group of traits including dough viscoelastic characteristics and bread-making properties. Quantitative trait loci (QTL) mapping and analysis were conducted for endosperm texture, dough-mixing strength, and bread-making properties in a population of 139 (MN99394 × MN98550) recombinant inbred lines that were evaluated at three environments in 2006. Based on the genetic map of 534 loci, six QTL were identified for endosperm texture, with the main QTL on chromosomes 1A (R2 = 6.6%–17.3%), 5A (R2 = 6.1%–17.1%), and 5D (R2 = 15.8%–22%). Thirty-four QTL were identified for eight dough-mixing strength and bread-making properties. Major QTL clusters were associated with the low-molecular weight glutenin gene Glu-A3, the two high-molecular weight glutenin genes Glu-B1 and Glu-D1, and two regions on chromosome 6D. Alleles at these QTL clusters have previously been proven useful for wheat quality, except one of the QTL clusters on chromosome 6D. A QTL cluster on chromosome 6D is one of the novel chromosome regions influencing dough-mixing strength and bread-making properties. The QTL for endosperm texture on chromosomes 1A, 5A, and 5B also influenced flour ash content (12.4%–23.3%), flour protein content (10.5%–12.5%), and flour colour (7.7%–13.5%), respectively.

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Effect of bread dough mixing method on rye bread quality

Acta periodica technologica ◽

10.2298/apt1445011d ◽

2014 ◽

pp. 11-22

Author(s):

Dragutin Djukic ◽

Milorad Radovic ◽

Leka Mandic ◽

Slavica Veskovic-Moracanin

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bread Quality ◽

Wheat Bread ◽

Bread Making ◽

Bread Dough ◽

Dough Mixing ◽

Rye Flour ◽

Volume Porosity ◽

Mixing Method

The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.

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