Dough rheology and bread quality of supplemented flours Reología de la masa y calidad del pan de harinas suplementadas

Abstract

A commercial flour was alternatively supplemented with five enzymatic and two chemical additives. Two levels of addition were considered. The effects of additives on dough behavior and bread quality depended on the type of promoted biochemical reaction and, in some cases, were dose-dependent. Deformation energy (W) proved to be the best single predictor of the specific volume (SV) (R ¼ 0.847) whereas the height/width ratio (HW) was better predicted by dough development time (DDT) (R ¼ 70.619). The application of response surface regression followed by stepwise regression allowed to write two equations. The SV was greatly and positively affected by W, DDT, E (extensibility) and resistance to extensibility (R). Observed and predicted values were highly correlated (R ¼ 0.931). The model did not allow to generalize the positive dependence of the HW ratio of the central slice on W and softening, although predicted and observed values correlated together at middle strong level (R ¼ 0.704).

Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

“…Replacing flour with dietary fiber leads to disruption of the starch-gluten matrix and negatively influences the volume of bread. These negative effects can be reduced by using an appropriate proportion of soluble to insoluble fiber fractions (Collar, Santos, & Rosell, 2007;Rosell & Santos, 2010) and adding enzymes (Baiano & Terracone, 2011;Laurikainen, Härkönen, Autio, & Poutanen, 1998) or processing the fiber (Rosell, Santos, & Collar, 2009). …”

Effects of microencapsulated glucose oxidase on wheat flour dough properties and Chinese steamed bread quality

“…H 2 O 2 released during the enzymatic reaction promoted strengthened disulphide bridges of gluten network which might account for the increased DDT, stability time and R m (Rasiah et al, 2005), and the decreased extensibility could be attributed to the drying effects of GO on doughs (Vemulapalli et al, 1998). The increased water absorption might be due to the H 2 O 2 -induced gelation of water-soluble pentosans and greater water sequestration (Baiano & Terracone, 2001). Compared with free GO, MGO played a catalytic role at a slower rate during dough kneading and exerted less effects on these parameters.…”

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

“…Therefore, exogenous components are added to improve gluten network and adjust the performance of end products in the volume, texture, and nutrition. These additives include chemical additives, such as iodate [9], ascorbic acid [10] and peroxide [11], enzymes such as glutamyl transferase, glucose oxidase and xylanase [12,13], and microorganisms [14,15]. However, these additives also have certain drawbacks, such as instability, high price, lack of source, or tolerance [11,16].…”