Impact of Dough Property Characterization on Industrial Bread Production

Jødal, Anne-Sophie Schou; Brunoe, Thomas Ditlev; Nielsen, Kjeld

doi:10.1007/978-3-030-90700-6_71

Cited by 1 publication

(2 citation statements)

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“…Complex (bio‐)chemical and physical transformations occur during bread‐making, which are discussed in detail elsewhere (Cauvain, 2015). Important dough characteristics such as water absorption and dough stability; bread‐making properties such as dough‐handling properties and end‐product qualities of loaf volume, crumb quality, and sensory properties such as aroma, taste, and flavor are all greatly affected by the intrinsic properties of wheat flour (Carson & Edwards, 2009; Jødal et al., 2022; Kihlberg et al., 2004; Menkovska et al., 2002; Park & Baik, 2004; Park et al., 2006). Some of the critical flour quality metrics include ash content, damaged starch, protein content, protein quality, and falling number.…”

Section: Grain and Flour Properties From The End‐user Perspectivementioning

confidence: 99%

“…Moreover, the cropping environment of wheat (soil type, soil nutrient supplementation, and climatic situation) and fertilizer feeds (especially nitrogen) can also affect the protein content (Carson & Edwards, 2009; Nuttall et al., 2017). From the flour consumer's point of view, protein content affects the flour's water absorption capacity and cohesiveness (positive correlation) (Jødal et al., 2022; Thanhaeuser et al., 2014). Consequently, it influences the viscoelasticity, stability, and strength of the dough (Jian‐Wei et al., 2007), which in turn directly affects bread‐making parameters such as texture, volume, crust, and crumb quality (Branlard & Dardevet, 1985a, 1985b).…”

Section: Grain and Flour Properties From The End‐user Perspectivementioning

confidence: 99%

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Enhancing traceability of wheat quality through the supply chain

Nadimi

Hawley²,

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.

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