Effect of Hulless Barley Flours on Dough Rheological Properties, Baking Quality, and Starch Digestibility of Wheat Bread

Hulless barley (Hordeum vulgare L.), also known as highland barley, contains nutritional compounds, such as β-glucan and polyphenol, which can be added to wheat flour to improve the dough nutritional quality. In this study, different formulated dough samples were obtained by individually adding four hulless barley flours into flour of a wheat variety (Jimai 44, designated as JM) which has very strong gluten. The effects of hulless barley supplementation on gluten structure, dough rheological properties, bread-making properties, and starch digestibility were assessed. The results showed that compared with JM dough, substitution of hulless barley flour to wheat flour at levels ranging from 10 to 40% negatively affected gluten micro-structure and dough mixing behavior, because the cross-links of gluten network were partially broken and the dough development time and stability time were shortened. For the hulless barley-supplemented bread, specific volume was significantly (P < 0.05) increased while springiness was not greatly changed. Furthermore, the hydrolysed starch rate in hulless barley-supplemented bread was decreased, compared with that in JM bread. Importantly, the contents of β-glucan, polyphenols and flavonoids in hulless barley-supplemented bread were 132.61–160.87%, 5.71–48.57%, and 25–293.75% higher than those in JM bread, respectively. Taken together, the hulless barley-supplemented bread has been fortified with enhanced nutritional components, more desirable bread-making quality, and improved starch hydrolytic properties, which shows a great potential to use hulless barley as a health supplement.

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Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Journal of Food Science and Technology ◽

10.1007/s13197-017-2591-y ◽

2017 ◽

Vol 54 (6) ◽

pp. 1597-1607 ◽

Cited By ~ 8

Author(s):

Xingli Liu ◽

Taihua Mu ◽

Karim Diego Yamul ◽

Hongnan Sun ◽

Miao Zhang ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Bread Quality ◽

Dough Rheological Properties

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Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.13857 ◽

2018 ◽

Vol 43 (6) ◽

pp. e13857 ◽

Cited By ~ 2

Author(s):

Georgiana Gabriela Codină ◽

Adriana Dabija ◽

Silviu Gabriel Stroe ◽

Sorina Ropciuc

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Flour Dough ◽

Wheat Flour Dough ◽

Dough Rheological Properties

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Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:0017 ◽

2018 ◽

Vol 75 (1) ◽

pp. 82

Author(s):

Adriana PĂUCEAN ◽

Simona MAN ◽

Sevastiţa MUSTE ◽

Anamaria POP ◽

Simona CHIȘ ◽

...

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Wheat Flour ◽

Ash Content ◽

Wheat Bread ◽

Mustard Seed ◽

Bread Making ◽

Overall Acceptability ◽

Seed Flour ◽

Physico Chemical

The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.

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Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.02.020 ◽

2020 ◽

Vol 149 ◽

pp. 1170-1179 ◽

Cited By ~ 1

Author(s):

Ya-Yun Feng ◽

Tai-Hua Mu ◽

Miao Zhang ◽

Meng-Mei Ma

Keyword(s):

Rheological Properties ◽

Structure Formation ◽

Sweet Potato ◽

Protein Complex ◽

Egg White ◽

Starch Digestibility ◽

In Vitro Starch Digestibility ◽

Egg White Protein ◽

Dough Rheological Properties

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Functionality of Soy Proteins in Wheat Flour/Soy Isolate Doughs. II. Rheological Properties and Bread Making Potential

Canadian Institute of Food Science and Technology Journal ◽

10.1016/s0315-5463(82)72540-4 ◽

1982 ◽

Vol 15 (3) ◽

pp. 211-220 ◽

Cited By ~ 7

Author(s):

S.S. Chen ◽

V.F. Rasper

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Soy Proteins ◽

Bread Making ◽

Soy Isolate

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Yapraktan Üre, Potasyum Sülfat ve Çinko Sülfat Uygulamalarının Ekmeklik Buğdayın Glutopeak, Bazı Protein Kalitesi ve Farinograf Özellikleri Üzerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v7i10.1730-1742.2933 ◽

2019 ◽

Vol 7 (10) ◽

pp. 1730

Author(s):

Hatun Barut ◽

Yaşar Karaduman ◽

Arzu Akın ◽

Sait Aykanat ◽

Ali Alparslan Ezici

Keyword(s):

Lactic Acid ◽

Rheological Properties ◽

Zinc Sulphate ◽

Protein Quality ◽

Storage Proteins ◽

Field Conditions ◽

Dough Rheology ◽

Potassium Sulphate ◽

Bread Making ◽

Dough Rheological Properties

Nitrogen and sulphur application has a significant effect on the quality and quantity of storage proteins of wheat which affect the bread making process. In this study, effect of foliar applications of urea, potassium sulphate (K2SO4) and zinc sulphate heptahydrate (ZnSO4.7H2O), under field conditions at vegetative and generative periods of wheat, were investigated for their effects on protein quality (SDS sedimentation and STK-Lactic Acid values), Glutopic parameters [(PMT (s)), BM (BE), BEM (BE) and PM (BE)] and dough rheological properties [stability (min), degree of softening (BU)] of wheat. Experiments were conducted in two trial groups. In the first trial, foliar treatments of 0% (Control); 0,5% Urea; 1% Urea; 0,5% ZnSO4.7H2O; 0,5% Urea+0,5% ZnSO4.7H2O; 1% Urea+0,5% ZnSO4.7H2O; 0,5% K2SO4 and 1% K2SO4; in the second trial, 0%; 0,5% Urea+0,5% K2SO4; 0,5% Urea+1% K2SO4;1% Urea+0,5% K2SO4; 1% Urea+1% K2SO4 were performed. As a result, in the first trial, 0,5% Urea, 1% Urea+0,5% ZnSO4 and 0,5% K2SO4; in the second trial, 1% Urea+0,5% K2SO4 were found the most prominent applications. According to the obtained results, the effect of urea, potassium sulphate and zinc sulphate applications on protein quality, gluten rheology and dough rheology was found to be significant.

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Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

International Journal of Food Science ◽

10.1155/2021/5526912 ◽

2021 ◽

Vol 2021 ◽

pp. 1-7

Author(s):

Ramiro Torres-Gallo ◽

Ricardo Durán ◽

José García-Camargo ◽

Oswaldo Morales ◽

Diofanor Acevedo ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Flow Behavior ◽

Public Awareness ◽

Pasting Properties ◽

Carbohydrate Content ◽

Composite Flour ◽

Opposite Behavior ◽

Dough Rheological Properties ◽

Flour Fraction

Wheat is one of the most widely used cereals in the world. However, studies consider wheat flour doughs to be of low nutritional quality, as there is now greater public awareness of celiac disease and gluten intolerance. Therefore, consumers are demanding healthier and more varied food products. Consequently, wheat flour is being replaced fully or partially by flours from other sources with higher quality. Hence, the main objective of this work was to report the effect of blending wheat flour with ackee aril flour, until the total replacement of wheat flour, on pasting and dough rheological properties. Five different levels of blending were analyzed: wheat to ackee aril flour mass ratios of 100 : 0, 75 : 25, 50 : 50, 25 : 75, and 0 : 100. Pasting properties (pasting temperature, peak viscosity, ease of cooking, swelling power, final viscosity at 50 °C, and thixotropy) were analyzed; and steady-state shear measurements were used to obtain consistency coefficients ( K ) and flow behavior indexes ( n ) after data was fitted to the Power Law and Herschel-Bulkley models. The gradual addition of the ackee aril flour fraction produced an increase in ash, fat, protein, and fiber content; while water and carbohydrate content showed the opposite behavior in the obtained composite flour. Consequently, the partial or full replacement of wheat flour changed the rheological properties of the produced doughs, as well as the quality of the final product. These changes were mostly related to the protein and carbohydrate content of the ackee aril flour fraction. In general, doughs showed a pseudoplastic behavior with thixotropy whose viscosity decreased as the addition of ackee aril flour was increased. Pasting properties of blends involving 25 %-75 % ackee aril flour demonstrate the feasibility of including these flours in products subjected to high processing temperatures such as canned products or even to produce chips and pasta.

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A Comparative Study of Partial Replacement of Wheat Flour with Whey and Soy Protein on Rheological Properties of Dough and Cookie Quality

Journal of Food Quality ◽

10.1155/2017/2618020 ◽

2017 ◽

Vol 2017 ◽

pp. 1-10 ◽

Cited By ~ 8

Author(s):

Xiaozhi Tang ◽

Junfei Liu

Keyword(s):

Heat Treatment ◽

Rheological Properties ◽

Wheat Flour ◽

Soy Protein ◽

Peak Torque ◽

Partial Replacement ◽

Overall Acceptability ◽

Spread Ratio ◽

Stability Time ◽

Dough Development Time

The development of wheat-based foods that are enriched with proteins is increasingly popular. The purpose of this study was to compare the effects of partial replacement of wheat flour with whey and soy proteins (0–30%) on the rheological properties of dough and cookie-making quality. The incorporation of whey protein (WP) diluted the concentration of gluten, leading to an increase in dough development time (MDT) and breakdown torque and a decrease in stability time (MST) and minimum torque (MMT). The gelation of WP during the heat treatment increased dough peak torque (MPT), G′, and G′′. As a contrast, the addition of soy protein (SP) increased dough MST, MDT, and MMT. The aggregation of SP helped increase G′ and decrease tan δ of the dough in oscillatory shear tests. The weak gelling effects and higher water absorption of SP decreased MPT, G′, and G′′ of the dough during heat treatment. With SP, the spread ratio of cookies first decreased from 6.39 to 5.66 and then increased to 6.86, and the overall acceptability scores ranged from 6.62 to 7.02, indicating that the formed soy protein network helped maintain the dough structure for obtaining an improvement in the quality of bakery products.

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