BREAD | Breadmaking Processes

Collado-Fernández, M.

doi:10.1016/b0-12-227055-x/00121-8

Cited by 13 publications

(4 citation statements)

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“…Loaf volume and specific bread volume of SBS wheat flours (1.25 and 1.5% SBS) were comparable ( p > 0.05) to those of the control (0% SBS). These characteristics are mostly dependent on the protein (gluten quantity and quality) attributes of the wheat flour [ 38 ]. This agrees with the trends observed for wheat flour gluten properties ( Table 5 ) and protein quantity ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Rivera

Deliephan

Dhakal

et al. 2021

Foods

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The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.

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Section: Resultsmentioning

confidence: 99%

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Rivera

Deliephan

Dhakal

et al. 2021

Foods

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“…The processing variables for evaluation in the factorial screening (Table ) were selected for their potential to influence bread physical characteristics (Collado‐Fernández, ; Flander et al ., ). Their lower and upper limits were based on those of Flander et al .…”

Section: Methodsmentioning

confidence: 96%

The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics

Villarino

Jayasena

Coorey

et al. 2014

Int J of Food Sci Tech

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Summary Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin‐wheat bread physical attributes. Factorial models show that bread specific volume was positively associated with sponge and dough mixing time (P = 0.01) and baking time (P = 0.02). Crumb area was positively associated (P = 0.01) with sponge and dough mixing time. Final proofing time positively influenced cell wall thickness (P < 0.01) and cell diameter (P < 0.01) but negatively affected number of cells (P < 0.01). Cell diameter was positively associated with baking time (P = 0.04), whilst number of cells was negatively influenced by sponge and dough mixing time (P = 0.01). Instrumental springiness was positively associated with sponge and dough mixing time (P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised.

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“…Wheat is unique as it is the only cereal grain whose flour when mixed with water forms a three‐dimensional viscoelastic dough (Bockstaele, Leyn, Eeckhout, & Dewettinck, 2008). Therefore, the wheat flour quality depends on the protein content and composition (gliadins and glutenins), responsible for gluten formation, directly influencing the end product characteristics (e.g., bread crumb structure and loaf volume) (Caballero, Gomez, & Rosell, 2007; Collado‐Fernández, 2003; Joye, Lagrain, & Delcour, 2009). Gluten is formed by two different proteins, glutenin and gliadins.…”

Section: Introductionmentioning

confidence: 99%

The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

et al. 2020

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Background and objectives The overall goal of this research was to understand the interrelationships between wheat quality, grain and flour composition, and dough rheology for a range of commercially grown Canadian wheat (Triticum aestivum L.) cultivars (×25) within different wheat market classes. Findings Cultivar type varied in proximate analyses, which directly impacted dough handling parameters. Micro‐doughLAB absorption was positively correlated with protein content, grain hardness, wet gluten, and dry gluten content, and was negatively correlated with the gluten performance index. Strong and significant correlation was found between gluten properties, flour composition, and dough strength measurements. Conclusions Protein and gluten properties, in particular, significantly impacted dough strength measurements. Cultivars displaying stronger gluten strengths may result in dough with better dough handling properties. Significance and novelty The study provides useful information about 25 commercially grown Western Canadian wheat cultivars with a range of gluten strength, and their relation to their glutenin and gliadin subunit composition, and dough handling properties.

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BREAD | Breadmaking Processes

Cited by 13 publications

References 0 publications

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

The effects of bread‐making process factors on Australian sweet lupin‐wheat bread quality characteristics

The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars

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