scholarly journals Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 742
Author(s):  
Gustavo Armando Rosas-Sánchez ◽  
Zorba Josué Hernández-Estrada ◽  
Mirna Leonor Suárez-Quiroz ◽  
Oscar González-Ríos ◽  
Patricia Rayas-Duarte
Keyword(s):  
Rheological Properties ◽  
Elastic Recovery ◽  
Creep Recovery ◽  
Water Binding ◽  
Bread Volume ◽  
Gelling Properties ◽  
Crumb Firmness ◽  
Voigt Model ◽  
Bread Production

Effects of substituting of wheat flour with coffee cherry pulp powder (CCPP) (coffee by-product as fiber source) at 0, 1.2, 2.3, and 4.7% dry basis (0, 1.25, 2.5, and 5% wet basis) on dough and gluten rheological properties and baking quality were investigated. Rheological properties were analyzed during mixing, compression recovery, and creep-recovery. A rheological approach was adopted to study the viscoelasticity of dough enriched with fiber. The data obtained were analyzed with the Kelvin–Voigt model and the parameters were correlated to bread volume and crumb firmness to assess the effect of incorporating CCPP. A decrease in gluten’s elastic properties was attributed to the water-binding and gelling properties of CCPP. Stiffness of dough and crumb firmness increased as the level of CCPP increased and bread volume decreased. Stiffer dough corresponded with lower compliance values and higher steady state viscosity compared to the control. A follow-up study with 5% CCPP and additives is recommended to overcome the reduction in elastic recovery and bread volume.

Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

2008 ◽  
Vol 85 (6) ◽  
pp. 753-761 ◽  
Author(s):  
Filip Van Bockstaele ◽  
Ingrid De Leyn ◽  
Mia Eeckhout ◽  
Koen Dewettinck
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Creep Recovery ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Bread Volume ◽  
The Relationship

scholarly journals The effect of dietary fibers on the viscoelastic properties of the gluten-free cookie dough

2021 ◽  
Vol 34 ◽  
pp. 06010
Author(s):  
Irina Krasina ◽  
Anna Kurakina ◽  
Elena Viktorova ◽  
Anastasia Strelkova
Keyword(s):  
Rheological Properties ◽  
Viscoelastic Properties ◽  
Creep Recovery ◽  
Gluten Free ◽  
Dietary Fibers ◽  
Water Binding ◽  
Antagonistic Effects ◽  
Dietary Fibres ◽  
Test Matrices ◽  
Deformation Tests

The significance of inclusion of associated dietary fibres in various amounts to the formulations of gluten-free rice test mixtures based on rheological profile of hydrated fibrous-flour composite mixtures was investigated. To assess the viscoelasticity of fiber-enriched rice-based test matrices, dual fundamental (dynamic oscillatory and creep recovery tests) and empirical (consistency and viscometric profile) rheological approaches were adopted. The obtained functional variables were analyzed for the dependence on the hydration of the dough and dietary fibres, as well as for the correlations within the parameters of both small and large deformation tests. The aqueous competition of fiber macromolecules, exhibiting different water binding and gelling capacities, led to additive, synergistic and/or antagonistic effects on the basic rheological properties.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 282
Author(s):  
Juan Fernández-Peláez ◽  
Priscila Guerra ◽  
Cristina Gallego ◽  
Manuel Gomez
Keyword(s):  
Binding Capacity ◽  
Hydration Properties ◽  
Water Binding ◽  
Know How ◽  
Gelling Properties ◽  
Viscous Modulus ◽  
The World ◽  
Distribution Process ◽  
Water Holding ◽  
Wheat Flours

One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.

Comparison of rheological properties of wet gluten: Creep-recovery and biaxial compression

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 197-203 ◽  
Author(s):  
Pavalee Chompoorat ◽  
Zorba Josué Hernández-Estrada ◽  
Steven J. Mulvaney ◽  
Mark E. Payton ◽  
Barry K. Lavine ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Biaxial Compression ◽  
Creep Recovery

Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix

2012 ◽  
Vol 6 (11) ◽  
pp. 2974-2985 ◽  
Author(s):  
Omer Said Toker ◽  
Safa Karaman ◽  
Ferhat Yuksel ◽  
Mahmut Dogan ◽  
Ahmed Kayacier ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Ice Cream ◽  
Creep Recovery ◽  
Temperature Dependency

scholarly journals Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

2017 ◽  
Vol 31 (3) ◽  
pp. 357-365 ◽  
Author(s):  
Magdalena Krystyjan ◽  
Wojciech Ciesielski ◽  
Dorota Gumul ◽  
Krzysztof Buksa ◽  
Rafał Ziobro ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Binding Capacity ◽  
Uniform Structure ◽  
High Porosity ◽  
Water Binding ◽  
Molecular Weights ◽  
Physico Chemical ◽  
Lower Viscosity ◽  
Freeze Dried ◽  
Modified Starches

AbstractThe influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Tiantian Zhou ◽  
Yana Zhao ◽  
Shengnan Fu ◽  
Wenhang Wang ◽  
Anjun Liu
Keyword(s):  
Rheological Properties ◽  
Three Dimensional ◽  
Myofibrillar Protein ◽  
Pig Skin ◽  
Composite Gels ◽  
Gelling Properties ◽  
Dimensional Network ◽  
Composite Gel ◽  
Sds Page

AbstractThe effects of the mixture of pig skin (PS) and coconut powder (CP) on the gelling and rheological properties of composite gel prepared with squid myofibrillar protein (MP) and lard were studied. The addition of PS and CP gel had significantly improved the water-holding capacity (WHC) and gelling properties of MP-Lard composite gel. Besides, composite gels with an adequate amount of PS and CP gel had a better texture and higher whiteness. The SDS-PAGE results showed that the presence of PS and CP gel did not affect the coagulated proteins in composite gels. The three-dimensional network structures of composite gels containing PS and CP gel were more compact and homogeneous. In general, the mixture of PS and CP could enhance the gel quality of MP-Lard composite gel and it could be used as a fat substitute in surimi products.

scholarly journals Quality Evaluation of Composite Bread Produced from Wheat and Fermented Cashew Kernel Flours

2019 ◽  
pp. 1-8
Author(s):  
Bleou Jean Jaurès Touzou ◽  
Doudjo Soro ◽  
Soronikpoho Soro ◽  
Kouadio Ernest Koffi
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Crude Protein ◽  
Quality Evaluation ◽  
Falling Number ◽  
Crude Fibre ◽  
Substitution Level ◽  
Composite Flours ◽  
Bread Production ◽  
Carbohydrate Contents

The aim of this research was to produce bread from composite flours (fermented cashew kernel/wheat), determine their physicochemical and sensory properties. The Hagberg falling number (FN) and rheological properties of wheat flour replaced with fermented cashew kernel flour at 10, 20 30 and 40% were evaluated. The physical properties and proximate composition of loaves were determined. Also sensory characteristics of breads were evaluated. Results showed that the substitution of wheat flour with fermented cashew kernel flour negatively impacted the rheological properties and increased the falling number. Thereby, composite flours obtained from wheat flour substitution with fermented cashew kernel flour at 10 and 20 percent levels were retained for bread production. The weight, volume and specific volume of loaves varied from 208 to 229 g, 433 to 657 cm3 and 1.80 to 3.20 cm3/g respectively. The crude protein, fat, crude fibre, moisture and ash contents of the composite breads increased significantly (P<0.05) with increase in the proportion of fermented cashew kernel flour. The carbohydrate contents were observed to decrease significantly (P<0.05) from 38.08 to 56.18% with increase in the percentage of the cashew kernel flour incorporation. Sensory evaluation of the bread samples showed that substitution level of 10% fermented cashew kernel flour produced bread that was acceptable to the consumers whereas at 20% were neither like nor dislike. Therefore, it is recommended to use a level of substitution of wheat flour with fermented cashew kernel flour not exceeding 20% for bread production.

scholarly journals Effect of ascorbic acid on the rheological properties of wheat fermented dough

2011 ◽  
Vol 21 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
M. Hrušková ◽  
D. Novotná
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Rheological Properties ◽  
Wheat Flour ◽  
Ash Content ◽  
Falling Number ◽  
Acid Addition ◽  
Bread Volume ◽  
Important Correlation ◽  
Sedimentation Value

The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented&nbsp; two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour&nbsp;type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influence of the ascorbic acid addition on the fermented dough behaviour depends on the flour composition particularly in the proofing stage. Oven rise characteristics of dough and specific bread volume revealed smaller changes without significant differences between flours with lower (up to 0.6%) and higher (up to 0.7%) ash contents. An important correlation (r = 0.51&ndash;0.68) significant at 0.01 level has been found between specific bread volume and final rise of dough. &nbsp;

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