Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Banu, Iuliana; Stoenescu, G.; Ionescu, V.; Aprodu, Iuliana

doi:10.17221/40/2009-cjfs

Cited by 45 publications

(40 citation statements)

References 19 publications

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“…Specific volume is one of the important parameters for analyzing the quality of fermented flour products and correlated to the rheology and fermentation properties of dough (Banu, Stoenescu, Ionescu, & Aprodu, ; Huang, Kim, Li, & Rayas‐Duarte, ; Kahraman et al, ; Mudgil, Barak, & Khatka, ). Many researchers have reported that specific volume of frozen dough could be weakened as frozen storage period increases (Yi & Kerr, ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

Gong

Yang

et al. 2019

J Food Process Preserv

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This study investigated the effects of sericin peptides (SPs) on frozen potato dough with trehalose as a reference. The results found that SPs decreased freezable water content in frozen dough and increased yeast survival ratio significantly after 4‐week frozen storage. Additionally, compared with control group and frozen dough containing 5% of trehalose, frozen dough with 5% of SPs showed less starch granule separation and more complete gluten membrane during 8‐week storage. Specific volume of the frozen dough with 5% of SPs decreased by 6.3%, significantly lower than the control and reference groups. Furthermore, compared with trehalose, SPs effectively decreased the hardness and gumminess of steamed potato breads, as well as enhanced their resilience. The quality improvement of frozen potato dough with SPs could be attributed to ideal structural matching, hydrogen bonds, and non‐bond interactions between sericin peptides and ice surface, as well as the inhibition of the formation and recrystallization of ice crystals. Practical applications Frozen dough method is widely used in baked flour products, providing fresh, safe, consistent quality products and simplifies the manufacturing process. However, the overall quality of frozen dough decreased gradually during frozen storage. Traditional antifreezes (trehalose and sorbitol) have high calories, which are not conducive to diabetics and obese patients. Therefore, it is essentially important to find a new and efficient antifreeze to replace traditional antifreezes. SPs, the hydrolysate of sericin, exhibited a strong cryoprotection and antifreeze activity according to this study. We can expect a potential application of SPs in cell protection and food preservation.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

Gong

Yang

et al. 2019

J Food Process Preserv

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“…The reason for this disagreement could be that in our study we measured separated rye flour with different physical properties. Values of the protein weakening represented by C2 values were on a rather lower level by comparison with wheat flour (Banu et al, 2011). The negative effect of Fusarium inoculation was again reflected on a higher protein weakening, based on the mechanical work and an increasing temperature, represented by the characteristic C1-C2.…”

Section: Qualitative Changes Of Rye Grain and Flour After Fusarium Spmentioning

confidence: 86%

Qualitative changes of rye grain and flour after Fusarium spp. contamination evaluated by standard methods and system Mixolab

Papoušková

Capouchová

Dvořāček

et al. 2015

Zemdirbyste-Agriculture

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The effect of Fusarium spp. infestation on rheological quality of rye flour in different growing systems (organic and conventional) was measured by the rheological system Mixolab. The content of mycotoxins (DON, D3G, and standard technological quality parameters of grain were determined as well. Significantly worse technological and rheological parameters representing starch quality were determined for rye artificially inoculated by Fusarium spp. in both growing systems compared to rye with natural Fusarium spp. contamination. A statistically significant negative correlation, indicating deteriorated rheological quality, was discovered between the content of mycotoxins and falling number (−0.69* for DON), and also between mycotoxin content and a rate of starch gelatinization, represented by Mixolab parameter C3 (−0.57* for DON, −0.86** for 3-ADON and −0.87** for ZON). Despite the visible shifts of Mixolab curves of samples from the organic and conventional growing system, the Mixolab characteristics were statistically comparable. Distinct differences of Mixolab curves, presumably caused by the weather conditions, were found between the monitored years.

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“…The WF and 5% blend had significantly higher values than other blends. Elasticity index (Ie) may be used to characterize the dough on the basis of the elastic resistance that they offer during their bi-axial deformation (Pyler 1988;BaNu et al 2011). It also decreased with substitution levels and the WF and 5% blend offered significantly better elastic resistance.…”

Section: Alveographmentioning

confidence: 99%

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

Bakare

Osundahunsi

Olusanya

2015

Food Science & Nutrition

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The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05–40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t‐test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7–65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm3/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Cited by 45 publications

References 19 publications

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

Evaluation of the antifreeze effects and its related mechanism of sericin peptides on the frozen dough of steamed potato bread

Qualitative changes of rye grain and flour after Fusarium spp. contamination evaluated by standard methods and system Mixolab

Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours

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