Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

Frauenlob, Johannes; Moriano, Maria Eletta; Innerkofler, Ute; D’Amico, Stefano; Lucisano, M.; Schoenlechner, Regine

doi:10.1016/j.jcs.2017.06.021

Cited by 37 publications

(19 citation statements)

References 25 publications

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“…The protein content is currently a major payment criterion for wheat farmers and millers and is commonly used as quality benchmark for precursors of pasta and bakery products like flour or semolina (Laidig et al 2018; Rapp et al 2018). The protein composition is apart from the protein content of pivotal importance, as it significantly determines the properties of bakery product like frozen dough, vital gluten or the cooking quality of pasta (Marti et al 2013; Frauenlob et al 2017; Ortolan and Steel 2017). Hence, both the protein content and composition with respect to the gliadin and glutenin protein fractions are of high relevance when developing new cultivars as seen by a larger amount of explained variance of the loaf volume in baking tests when combining the protein content with the sedimentation value in a common prediction model (Laidig et al 2018).…”

Section: Discussionmentioning

confidence: 99%

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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Key messageSimultaneous genomic selection for grain yield, protein content and dough rheological traits enables the development of resource-use efficient varieties that combine superior yield potential with comparably high end-use quality.AbstractSelecting simultaneously for grain yield and baking quality is a major challenge in wheat breeding, and several concepts like grain protein deviations have been developed for shifting the undesirable negative correlation between both traits. The protein quality is, however, not considered in these concepts, although it is an important aspect and might facilitate the selection of genotypes that use available resources more efficiently with respect to the quantity and quality of the final end products. A population of 480 lines from an applied wheat breeding programme that was phenotyped for grain yield, protein content, protein yield and dough rheological traits was thus used to assess the potential of using integrated genomic selection indices to ease selection decisions with regard to the plethora of quality traits. Additionally, the feasibility of achieving a simultaneous genetic improvement in grain yield, protein content and protein quality was investigated to develop more resource-use efficient varieties. Dough rheological traits related to either gluten strength or viscosity were combined in two separate indices, both of which showed a substantially smaller negative trade-off with grain yield than the protein content. Genomic selection indices based on regression deviations for the two latter traits were subsequently extended by the gluten strength or viscosity indices. They revealed a large merit for identifying resource-use efficient genotypes that combine both superior yield potential with comparably high end-use quality. Hence, genomic selection opens up the opportunity for multi-trait selection in early generations, which will most likely increase the efficiency when developing new and improved varieties.Electronic supplementary materialThe online version of this article (10.1007/s00122-019-03386-1) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Michel

Löschenberger²,

Ametz³

et al. 2019

Theor Appl Genet

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“…mesentericus (which, according to the new classification, are combined into a single species Bacillus subtilis) are practically ubiquitous in nature -soil, air, plants. Bacteria of this species die during baking of bread at temperature heating, but leave viable spores that can survive at high temperatures (over 250 C) [1][2][3][4][5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Development of an express method for the quantitative assessment of the contamination of wheat flour with Bac. spores. subtilis

2020

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The causative agent of potato bread disease (Bacillus subtilis, ssp. Mesentericus) develops in the crumb of wheat bread. To prevent potato disease of bread, it is necessary to control raw materials and finished products in order to identify their microbiological contamination. Various methods can be used to determine the presence of bacteria that cause potato bread disease. These methods are usually subdivided into four groups: 1) bacteriological; 2) technological; 3) biochemical and 4) physical. Within the framework of all four groups of methods, there is no single method for analyzing the detection of pathogens of potato disease in bread, which would be easily reproduced in any laboratory and would have a correct assessment of the results.At the Department of Nutrition Technology of the Ural State University of Economics, an express method for the colorimetric determination of the contamination of wheat flour with Bac spores has been developed. subtilis by the content of erythrodextrins in it, which give a reddish-brown color when interacting with iodine solution. The advantages of the improved method for determining the potato disease of bread include: speed and rapidity; the possibility of both qualitative and quantitative determination of Bac. subtilis in flour to predict the occurrence of potato bread disease in wheat flour bread.

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“…Under normal storage conditions, consumer properties of bread gradually deteriorate, and under adverse conditions it may become moldy or deteriorate as a result of the development of rope spoilage. Therefore, the problem arises of the maximum preservation of consumer freshness of bread products [1][2][3][4][5][6][7][8][9][10][11][12][13]. By consumer freshness is meant a set of quality indicators, the level of which practically differs little from the indicators of a fresh product.…”

Section: Introductionmentioning

confidence: 99%

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

Zavorohina¹,

Pankratieva²,

Goncharova³

2020

Proceedings of the International Scientific Conference the Fifth Technological Order: Prospects for the Development and Moderni

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This article presents the results of a study on the use of betulin nanosuspension in order to increase the shelf life of bread made of wheat flour. The content of betulin in nanosuspension is 0.5%. The dosage of nanosuspension in the amount of 2% by weight of the flour corresponds to the recommended daily dose of betulin. Betulin nanosuspension has the ability to increase the bioavailability of the dispersed phase due to the micronization of insoluble betulin and to decent resistance to gravity separation. The best positive effect is established from the use of betulin nanosuspension in combination with lecithin: the strength characteristics of the dough loosening and product volume increase, the crumb's rheological properties change, the thin-walled small-pore structure is formed, the crumbiness of the sample with the betulin nanosuspension after 120 hours is 50% lower than in the control sample.

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Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough

Cited by 37 publications

References 25 publications

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Combining grain yield, protein content and protein quality by multi-trait genomic selection in bread wheat

Development of an express method for the quantitative assessment of the contamination of wheat flour with Bac. spores. subtilis

Improving the Preservation Methods of Quality Characteristics During Long-Term Storage of Bread

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