scholarly journals Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 361-367 ◽  
Author(s):  
A.G. Tafti ◽  
S.H. Peighardoust ◽  
F. Behnam ◽  
A. Bahrami ◽  
R. Aghagholizadeh ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Ph Values ◽  
Powder Addition ◽  
Dough Extensibility ◽  
Dough Development Time ◽  
Wheat Flours ◽  
Different Levels ◽  
Control Water ◽  
Spray Dried

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the sourdough level and dough stability was significantly reduced. Doughs incorporating sourdough powder showed higher resistance to extension and lower dough extensibility than the control doughs.  

scholarly journals Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 48 ◽  
Author(s):  
Dabeen Lee ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Dietary Fiber ◽  
Specific Volume ◽  
Development Time ◽  
Antioxidant Properties ◽  
Hammer Mill ◽  
Total Dietary Fiber ◽  
Dough Development Time ◽  
Wheat Flours

The physicochemical and antioxidant properties of dough and bread were measured in wheat flours substituted with two types of bran (HMB: bran pulverized by a hammer mill and JMB: bran pulverized by a jet mill) at various ratios (0%, 5%, 10%, 15%, 20%, and 25%) of substitution. The particle size of hammer mill bran (HMB) (119.71 µm) was larger than that of jet mill bran (JMB) (25.78 µm). Wheat flours substituted with HMB contained more total dietary fiber than those with JMB. A significant increase of water absorption and dough development time in Mixolab® analysis was observed depending on the level of HMB or JMB substitution. The breads made with HMB or JMB (5% or 10%) showed a higher specific volume and lower crumb hardness than the control bread. However, breads made with ≥15% HMB or JMB had a decreased specific volume and increased crumb hardness. Overall, breads made with wheat flour substituted with 5%–10% HMB or JMB were of a higher bread quality and had more antioxidant properties.

scholarly journals Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

2018 ◽  
Vol 75 (1) ◽  
pp. 27 ◽  
Author(s):  
Silvia MIRONEASA ◽  
Dumitru ZAHARIA ◽  
Georgiana Gabriela CODINĂ ◽  
Sorina ROPCIUC ◽  
Mădălina IUGA
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Viscoelastic Properties ◽  
Development Time ◽  
Amylase Activity ◽  
Particle Sizes ◽  
Gelatinization Temperature ◽  
Dough Development Time ◽  
Addition Level ◽  
Different Levels

In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread quality.

Revision of the estimates of glutenin gene effects at the Glu-B1 locus from southern Australian wheat breeding programs

2004 ◽  
Vol 55 (10) ◽  
pp. 1093 ◽  
Author(s):  
H. A. Eagles ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
E. M. Martin ◽  
G. B. Cornish
Keyword(s):  
Development Time ◽  
Low Frequency ◽  
Wheat Breeding ◽  
Correct Identification ◽  
Gene Effects ◽  
Breeding Programs ◽  
Multiple Alleles ◽  
Intermediate Allele ◽  
Dough Extensibility ◽  
Dough Development Time

Glutenins are the major determinant of dough characteristics in wheat. These proteins are determined by genes at 6 loci, with multiple alleles present in southern Australian breeding programs. Previously, we estimated the effects of these genes on maximum dough resistance (Rmax), dough extensibility and dough development time. Subsequently, the allele previously classified as Glu-B1b was found to consist of 2 alleles, with one, now considered to be Glu-B1al, producing an overexpression of the Bx7 glutenin subunit. Therefore, there is a potential bias in our previous estimates. An extended dataset was analysed with the 2 alleles now separated. These analyses identified negligible biases in our previous estimates, probably due to a low frequency of Glu-B1al before 1999. However, Glu-B1al produced significantly higher Rmax, dough extensibility, and dough development time values than all other alleles at the Glu-B1 locus. Therefore, at intermediate allele frequencies, substantial bias in estimates of the effects of the Glu-B1 alleles can be expected without correct identification of Glu-B1al.

The dependence of wheat quality tests on protein level — a comparative study of some Australian varieties

1961 ◽  
Vol 1 (1) ◽  
pp. 46 ◽  
Author(s):  
JV Mullaly ◽  
HJ Moss
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Two Dimensions ◽  
Wheat Quality ◽  
Wheat Protein ◽  
Wheat Varieties ◽  
B Values ◽  
Relationship Of ◽  
Dough Development Time ◽  
Baking Performance

Six commonly used wheat quality tests – baking performance, water absorption, dough development time, Valorimeter number, extensibility, and resistance to extension – have been examined for their abilities to characterise and discriminate among wheat varieties. Twelve Australian varieties are considered over a wheat protein range of 7.5–14.5 per cent. The recovery of wheat protein in the flour was also examined for their of the varieties. Except for resistance to extension, the tests showed a positive linear relationship of test measurement to log protein per cent, so that varieties were characterised for each of these tests by a pair of constants, a and b, where a is the average varietal value of the test property at 11.0 per cent wheat protein and b the average change in its value 46 per unit change in log protein per cent. The tests differ markedly in the extent and manner in which varieties are discriminated, baking performance being the most striking, in that the varieties are separated in two dimensions-level of performance (a) and sensitivity of performance to changes of protein content (b). Farinograph measurements discriminate primarily in the dimension of level performance for water absorption most of the varieties have approximate the same b values, while for dough development time and Valorimeter number the b values are positive and linearly related to the a values. For extensibility, varieties differ widely in both their a and b values but no clear pattern emerges, while for resistance to extension only differences in level of response occur. In most cases, the tests clearly distinguish between the hard and so) varieties, and within these groups suggestions are made and specifications are described for variety quality standards.

Localisation of quantitative trait loci for quality attributes in a doubled haploid population of wheat (Triticum aestivum L.)

Genome ◽  
2009 ◽  
Vol 52 (8) ◽  
pp. 701-715 ◽  
Author(s):  
R. Raman ◽  
H. Allen ◽  
S. Diffey ◽  
H. Raman ◽  
P. Martin ◽  
...  
Keyword(s):  
Doubled Haploid ◽  
Quantitative Trait ◽  
Development Time ◽  
Doubled Haploid Population ◽  
Whole Genome ◽  
Quality Traits ◽  
Dough Strength ◽  
Haploid Population ◽  
Dough Extensibility ◽  
Dough Development Time

Selection of wheat germplasm for a range of quality traits has been a challenging exercise because of the cost of testing, the variation within testing data, and a poor understanding of the underlying genetics. The objective of this study was to identify quantitative trait loci (QTLs) underlying quality traits in wheat. A doubled haploid population comprising 190 lines from Chara/WW2449 was grown in two different environments and evaluated for various quality traits. A molecular map comprising 362 markers based upon simple sequence repeat, sequence tagged microsatellite, glutenin, and DArT loci was constructed and subsequently exploited to identify QTLs using a whole-genome approach. Fifteen QTLs that were consistent in the two different environments were identified for thousand kernel mass, grain protein content, milling yield, flour protein content, flour colour, flour water absorption, dough development time, dough strength (extensograph height and resistance at 5 cm), and dough extensibility (extensograph length) using the whole genome average interval mapping approach. The amount of genetic variation explained by individual QTLs ranged from 3% to 49%. A number of QTLs associated with dough strength, dough extensibility, dough development time, and flour water absorption were located close to the glutenin Glu-B1 locus on chromosome 1B. Identification of the chromosomal location and effect of the QTLs influencing wheat quality may hasten the development of superior wheats for target markets via marker-assisted selection.

Effect of geographic location of growth on wheat milling yield, farinograph properties, flour protein and residue protein

1977 ◽  
Vol 28 (1) ◽  
pp. 5 ◽  
Author(s):  
L O'Brien ◽  
RA Orth
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Development Time ◽  
Protein Quality ◽  
Geographic Location ◽  
Wheat Breeding ◽  
Flour Milling ◽  
Flour Protein ◽  
Dough Development Time ◽  
Milling Yield

The relationship between farinograph dough breakdown and the proportion of flour protein insoluble in 0 . 0 5M acetic acid (residue protein) was investigated for a number of wheats each grown at six locations in the Mallee and Wimmera regions of Victoria. At each location a highly significant correlation was obtained (R ranging from 0.84 to 0.93), which indicated that the 'residue test' could be used as a selection tool in wheat-breeding programs. Regressions of flour milling yield, flour protein content, farinograph water absorption, dough development time and dough breakdown, and the proportion of residue protein were calculated for each parameter for the wheats grown at Dooen against those for wheats grown at each other location. Variables largely dependent on protein 'quality', viz. dough breakdown, dough development time and residue protein, ranked the wheats similarly at each location of growth. Rankings according to milling yield, farinograph water absorption and flour protein content differed more markedly between locations.

Contributions of glutenin and puroindoline genes to grain quality traits in southern Australian wheat breeding programs

2006 ◽  
Vol 57 (2) ◽  
pp. 179 ◽  
Author(s):  
H. A. Eagles ◽  
Karen Cane ◽  
R. F. Eastwood ◽  
G. J. Hollamby ◽  
Haydn Kuchel ◽  
...  
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Grain Quality ◽  
Genotypic Variation ◽  
Wheat Breeding ◽  
Wagga Wagga ◽  
Breeding Programs ◽  
Dough Development Time ◽  
Milling Yield

Glutenin genes were known to influence maximum dough resistance (Rmax), dough extensibility (extensibility), and dough development time, whereas puroindoline genes were known to influence grain hardness, flour water absorption (water absorption), and milling yield. These are important determinants of grain quality of wheat in Australia. This study was conducted to investigate the combined effect of these genes on Rmax, extensibility, dough development time, water absorption, and milling yield in a large dataset assembled from the breeding programs based at Horsham, Victoria; Roseworthy, South Australia; and Wagga Wagga, New South Wales; for at least 10 seasons. The effect of the glutenin genes on Rmax, extensibility, and dough development time was confirmed, as was the effect of the puroindoline genes on water absorption and milling yield. In addition, puroindoline genes were shown to significantly affect extensibility and dough development time. The Pina-D1a/Pinb-D1b genotype increased extensibility, dough development time, and milling yield relative to the Pina-D1b/Pinb-D1a genotype. Both of these genotypes are present in cultivars classified as hard-grained in southern Australia. Therefore, the allelic composition of both glutenin and puroindoline genes is required to predict the grain quality of hard wheat in southern Australian breeding programs. The glutenin and puroindoline genes in combination accounted for more than 50% of the genotypic variance for these traits, except for milling yield, but a substantial proportion of the genotypic variation could not be attributed to these genes, indicating that other genes affecting the traits were present in the populations of these wheat-breeding programs.

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.

scholarly journals ASPECTS REGARDING THE REPRESENTATION OF FARINOGRAPHIC CURVE TO ASSESS WHEAT FLOUR DOUGH BY MATHEMATICAL EQUATIONS

2021 ◽  
pp. 385-392
Author(s):  
Paula Tudor ◽  
Gheorghe Voicu ◽  
Gabriel-Alexandru Constantin ◽  
Elena-Madalina Stefan ◽  
Mariana-Gabriela Munteanu ◽  
...  
Keyword(s):  
Water Absorption ◽  
Wheat Flour ◽  
Development Time ◽  
Peak Time ◽  
Flour Dough ◽  
Maximum Value ◽  
Mathematical Equations ◽  
Stability Time ◽  
Brabender Farinograph ◽  
Dough Development Time

The Brabender farinograph is a device with which important indications for baking are obtained, namely: dough development time (DDT), water absorption (WA), dough stability time (DST), softening degree (SD), Farinograph Quality Number (FQN), important parameters for determining flour mixtures. These parameters are represented on the farinographic curve drawn during the farinograph test. Dough development or formation (formation of gluten) is represented by the ascending branch of the farinographic curve, which has a steep ascending slope, because time (expressed in minutes), fixed on the abscissa of the diagram, has relatively low values (about 1.2–3 min for regular flours), while consistency, fixed on the ordinate of the diagram, reaches the maximum value (peak time) of the dough. In comparison, the descending branch of the farinogram, which starts from the maximum value of the dough consistency (peak time), has a slow descending slope, because the kneading time is extended up to 20 minutes, and the consistency decreases relatively little. The paper presents the appreciation of this branch of the farinogram by mathematical equations for several types of doughs from wheat flour mixed with different percentages of salt.

Genetic and environmental variation for grain quality traits routinely evaluated in southern Australian wheat breeding programs

2002 ◽  
Vol 53 (9) ◽  
pp. 1047 ◽  
Author(s):  
H. A. Eagles ◽  
G. J. Hollamby ◽  
R. F. Eastwood
Keyword(s):  
Water Absorption ◽  
Development Time ◽  
Grain Quality ◽  
Wheat Breeding ◽  
Breeding Programs ◽  
Environmental Correlations ◽  
Flour Protein ◽  
Australian Wheat ◽  
Dough Development Time ◽  
Milling Yield

Milling yield, maximum dough resistance (Rmax), dough extensibility, flour protein concentration (flour protein), particle size index (PSI), water absorption, and dough development time are important determinants of grain quality and are routinely evaluated in Australian wheat breeding programs. Information on allelic variation at the 6 loci determining glutenin proteins is also regularly obtained and used to predict Rmax and extensibility. For each character, except dough development time, 4029 observations on 2377 lines and 94 environments were analysed to estimate genotypic and environmental variances, heritabilities, genotypic and environmental correlations, and the effects of glutenin genes. A subset was analysed for dough development time. Milling yield, Rmax, extensibility, PSI, water absorption, and dough development time had intra-class correlation coefficients, or broad-sense heritabilities, between 0.66 and 0.76, and extensibility had a value of 0.52, with flour protein at 0.36. Genotypic and environmental correlations between extensibility and flour protein were high at +0.78 and +0.85, respectively. Rmax had a genotypic correlation with dough development time of +0.67, which was substantially due to pleiotropic effects of glutenin genes. Rmax, extensibility, PSI, and dough development time were influenced by glutenin genes. For Rmax about 50% of the genotypic variance could be explained by glutenin genes. For extensibility about 50% could be explained by flour protein, with 50% of the remainder by the inclusion of glutenin genes. For dough development time about 15% could be explained by flour protein, with a further 30% by glutenin genes. For PSI, about 40% of the genotypic variation could be accounted for by glutenin genes after the removal of the effects of flour protein and milling yield. We concluded that dough development time could be added to Rmax and extensibility as a trait that can be usefully predicted by the glutenin genes, but more work is required for PSI.

Sign in / Sign up

Export Citation Format

Share Document