Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Coțovanu, Ionica; Mironeasa, Silvia

doi:10.3390/foods10071539

Cited by 28 publications

(35 citation statements)

References 56 publications

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“…Dough strength (W) was significantly (p < 0.01) affected by both factors, and by the interaction between them. A decrement in the dough strength was observed when QF addition level increased, while an increment was obtained with QF PS reduction, probably due to the addition of a non-gluten flour, which will lead to a gluten dilution and a decrease of its quality and quantity, similar to the results reported by Coţovanu and Mironeasa [24]. As the PS and levels of quinoa flour increased, P increased and L decreased, which resulted in an increase of the P/L ratio from 0.92 to 4.53.…”

Section: Alveographic Parameterssupporting

confidence: 85%

“…The dough samples were prepared following the biphasic procedure by mixing water, yeast, and half the amount of composite flour for the sourdough development at 30 ± 2 • C and 85% relative humidity (RH) for 2 h in a leavening chamber (PL2008, Piron, Cadoneghe, Padova, Italy). The leavened sourdough, other half part of WF-QF flour, and salt were kneaded for 10 min with a Kitchen Aid mixer (Whirlpool Corporation, Benton Harbor, MI, USA) and leavened at 30 ± 2 • C and 85% relative humidity (RH) for another 60 min in the same leavening chamber [24]. When fermentation was finished, the dough was divided into 400 g pieces, molded by hand, and leavened in aluminum trays for another 60 min (30 ± 2 • C and 85% RH).…”

Section: Dough and Bread Manufacturingmentioning

confidence: 99%

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Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Coțovanu

Ungureanu-Iuga

Mironeasa

2021

Plants

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The present study aimed to investigate the influence of quinoa fractions (QF) on the chemical components of wheat flour (WF), dough rheological properties, and baking performance of wheat bread. The microstructure and molecular conformations of QF fractions were dependent to the particle size. The protein, lipids, and ash contents of composite flours increased with the increase of QF addition level, while particle size (PS) decreased these parameters as follows: Medium ˃ Small ˃ Large, the values being higher compared with the control (WF). QF addition raised dough tenacity from 86.33 to 117.00 mm H2O, except for the small fraction, and decreased the extensibility from 94.00 to 26.00 mm, while PS determined an irregular trend. The highest QF addition levels and PS led to the highest dough viscoelastic moduli (55,420 Pa for QL_20, 65245 Pa for QM_20 and 48305 Pa for QS_20, respectively). Gradual increase of QF determined dough hardness increase and adhesiveness decrease. Bread firmness, springiness, and gumminess rises were proportional to the addition level. The volume, elasticity, and porosity of bread decreased with QF addition. Flour and bread crust and crumb color parameters were also influenced by QF addition with different PS.

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Section: Alveographic Parameterssupporting

confidence: 85%

Section: Dough and Bread Manufacturingmentioning

confidence: 99%

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Coțovanu

Ungureanu-Iuga

Mironeasa

2021

Plants

Self Cite

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“…Scientific research in the field of functional ingredients in the bakery industry has led to the production of products with varying degrees of replacement of wheat flour, for example, with partially defatted hemp seeds [ 17 ], Jerusalem artichoke tubers [ 18 ], oats [ 19 ], buckwheat [ 20 ], green tea [ 21 ], Pleurotus Ostreatus fibers (1,3/1,6 Beta-glucan) [ 22 ], various by-products from the fruit and vegetable processing industry, millets [ 23 ], sorghum [ 24 ], amaranth [ 25 , 26 ], quinoa [ 27 ], sunflower seeds [ 28 ], flaxseeds [ 29 ], pumpkin seeds [ 30 ], lupine [ 31 ], chia seeds [ 32 ], peas [ 33 ], chickpeas [ 34 ], lentils [ 35 ], chestnuts [ 36 ], and cricket flour [ 37 ], with important effects in terms of increasing the content of fiber, minerals, protein, vitamins, antioxidants, etc.…”

Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

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“…Among flour-based foods, bread is the most widely consumed bakery food in terms of daily diets [ 11 , 12 , 13 , 14 ]. Some previous studies have focused on nutritional improvements to bread using mealworm flour [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

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Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

Cited by 28 publications

References 56 publications

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

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