The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology (original) (raw)
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Trends in Food Science & Technology, 2007
Dynamic rheological testing has become a powerful and preferred approach for examining the structure and the fundamental properties of wheat flour doughs and proteins because of its characteristic and sensitive response to the structure variation of wheat flour doughs and proteins. In the present article, the dynamic rheological properties of wheat proteins and flour doughs were reviewed. Influences of various additives on the rheological properties of gluten proteins and flour doughs are illustrated and the component interactions are emphasized. Moreover, theoretical analyses concerning the relationship between rheological behavior and structure are summarized.
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Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and m...
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Rheology can be defined as the study of how materials deform, flow or fail when force is applied. Food rheology focuses on the flow properties of single food components, which might already display a complex rheological response function, the flow of a composite food matrix, and the effect of processing on the food structure and its properties. For processed food the composition and the addition of ingredients to obtain a certain food quality and product performance requires deep rheological understanding of single ingredients their relation to food processing, and their final [1]. Full understanding of the rheological behavior of flour dough is of great importance from the practical point of view. Dough rheology affects directly the baking performance of flours, and rheological analyses have been made in order to optimize dough formulation. Although dough rheology has long been investigated, there remains a significant lack of understanding. This lacks of progress is due to the com...
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One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.
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In this study, rheological properties of the bread wheat flour dough from 6 wheat genotypes were determined. For the pereparation of flour, 3 red bread (Pandas, Sagitorya, Pehlivan) and 3 white bread (Kaşifbey, Göktan, Ceyhan-99) were selected as wheat genotype. To determine the rheological properties of the wheat flour dough, farinograph, extensograph, mixolab and glutograph devices were used. According to the results of the Farinograph analysis, the average development time of wheat White and red genotypes were 1.95 minutes and 8.96 minutes, respectively. According to the extensograph results of the flour samples, the most extended stability value was determined with 7.47 min in Ceyhan-99 cultivar. As a result of the research, it was determined that flour yields of red bread varieties were higher other genotypes, gas retention capacities of white bread flours were showed high result in extensograph application and resistance of dough to elongation was higher. In the Mixolab analysis, it determined that white bread wheat varieties have higher values in terms of kneading properties and gluten properties, and red bread wheat varieties have higher values in values of viscosity, amylase value and starch retrogradation.
Rheological properties of wheat flour dough and gluten. Effect of water content and native lipids
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Dough is the intermediate product in the transformation of fluurs to bread or to other baked products. Rheological properties of dough and gluten are important since they affect the quality of the baked product. They are also important because the provide information on dough structure. As with any other material, the rheological properties of dough are determined by its composition (protein, starch, lipid and water content) and structure
Materials, 2022
The aim of this study was to evaluate the effect of the addition of hazelnut or walnut flour on the rheological properties of flour and wheat dough (WD). The research material was a system in which wheat flour was replaced with flour based on hazelnuts (HF) or walnuts (WF), i.e., nut flour, in the amounts of 5%, 10% and 15% (WDH, WDW). As a part of the research methodology, we analysed the wet gluten content, and farinographic and extensographic analyses of the dough were performed. Sweep frequency, creep and recovery tests were used to assess the viscoelastic properties of the tested doughs. It was found that the doughs with the addition of walnuts were characterized by different rheological properties compared to the control sample. The systems in which wheat flour was replaced with nuts were characterized by lower water absorption, and this parameter decreased as the share of nuts in the system increased. The mean value of this parameter for WDH was 48.6%, and in the case of WDW ...
Influence of soy protein on rheological properties and water retention capacity of wheat gluten
Lwt - Food Science and Technology, 2009
A better understanding of the physicochemical and rheological changes in soy/wheat composite dough may lead to overcome the problems caused by the incorporation of high levels of soy products on bread formulation. The effects of commercial soy protein isolate (SPI) on uniaxial extension and creep behavior, microstructure and free water of hydrated gluten were studied. Different solid:moisture ratios were used. Results showed that the substitution of wheat protein by soy protein negatively affected the gluten-SPI mixture rheological properties due to network weakening. It was demonstrated that gluten was weakened as a consequence of the interference effect of soy proteins on their structure, and the smaller availability of water to the build-up of the gluten network. A greater amount of moisture could partially improve the rheological performance of the gluten-SPI mixture.
The increasement range of products with high dietary value of cereals, particularly bread, takes an important place in the contemporary bread making. Bread is basic food in the Balkan region and as such it can be used efficiently to reduce the deficit of some nutrients, especially of dietary fibers. Precisely wheat bran as a milling by-product is important for the nutritional values, since they contain dietary fibers, minerals, proteins with high nutritional value, etc. Taking in consideration these reasons the addition of wheat bran in bread production will increase the nutritional value of bread, but it will also influence the technological qualities of dough, especially the rheological qualities. From the obtained results with Mixolab, we can note that the water absorption increases with the increasing addition of wheat bran, as well as the dough stability increases too, but the mixture of wheat Novosadka rana 2 has much better quality than the others. The values of C1 and C2 are increasing with the wheat bran addition, while the values of C3, C4 and C5 are reducing with the addition of wheat bran.
INFLUENCE OF THE STARCH GRANULE SURFACE ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT FLOUR DOUGH
Journal of Texture Studies, 1997
The influence of the properties of the starch granule sulface on the rheological behaviour of wheat flour doughs was studied in dynamic oscillation measurements frequency sweep and strain sweep} and in stress relaxation measurements. A flour with a high protein content (1 5 %) was diluted with wheat starch to obtain a protein content of 10%. n e granule sulface of the substituted starch was mod$ed in three different ways: by heat treatment, by adsorption of a wheatproteinfraction and by adsorption of lecithin to the granule sulface. The effects of these mod$ied starches were compared with the results obtained for nonmodged starch and protein or lecithin (in liposomes) added to the flour. Owing to the low concentration of the added protein and lecithin, no effect was observed when they were added to the bulk of flour. However, as a starch-suiface modification the same components influenced the rheological parameters studied. Also the heattreated starch had an effect on the rheological behaviour. f i e study established the importance of the properties of the starch-granule sulface in wheat flour dough.