Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Jiang, Zhijian; Liu, Liya; Yang, Wei; Ding, Lan; Awais, Muhammad; Wang, Li; Zhou, Sumei

doi:10.1016/j.foodchem.2018.03.093

Cited by 24 publications

(26 citation statements)

References 36 publications

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“…An increase in glutenin macropolymer (GMP) was also reported by Jiang et al. (2018). GMP, an important component in gluten, is a highly polymerized glutenin polymer that influences the rheological properties of dough and the loaf volume of bread (Lindsay & Skerritt, 1999).…”

Section: Mechanisms Of Enzymatic Dough Conditionerssupporting

confidence: 70%

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

Dai

Tyl

2021

Journal of Food Science

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Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few years, and reformulations have taken place to provide "clean label" options. However, the effects and mechanisms of blended dough conditioners suitable for such baked products have not been systematically summarized. In this review, dough and bread properties as affected by different improver combinations are examined, with a focus on additive or synergistic interactions between enzymes or between enzymes and ascorbic acid. The combination of enzymes that hydrolyze starch and cell wall polysaccharides has been shown to reduce textural hardness in fresh and stored bakes goods such as breads. Enzymes that hydrolyze arabinoxylans, the main nonstarch polysaccharide in wheat, have synergistic effects with enzymes that result in cross-linking of wheat flour biopolymers. In some studies, the effects of bread improvers varied for wheat flours of different strength. Overall, bread products in which wheat is used in whole grain form or in a blend with other flours especially benefit from multiple improvers that target different flour constituents in doughs.

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Section: Mechanisms Of Enzymatic Dough Conditionerssupporting

confidence: 70%

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

Dai

Tyl

2021

Journal of Food Science

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“…The final protein concentration of PPI power was 85.50% (N × 6.25) measured by the Kjeldahl method [ 18 ]. The molecular weight of PPI (220 kDa) was determined using gel permeation chromatography and multi-angle laser light scattering analysis (HPSEC-MALLS) [ 19 , 20 ]. Generally, the PPI powder was diluted to the protein concentration of 1 mg/mL with 50 mmol/L disodium hydrogen phosphate-sodium dihydrogen phosphate.…”

Section: Methodsmentioning

confidence: 99%

Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems

Yue

Pang

et al. 2021

Foods

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Pea protein isolate (PPI), as an emerging plant protein, has gradually aroused the attention of the public, but the PPI, especially high-concentration PPI’s low stability in the acidic aqueous system, was still a problem that limited its application. In this research, we investigated the interactions between relatively high concentrations of PPI (3.0%) and carboxymethylcellulose (CMC, 0–0.5%) in neutral and acid aqueous systems to explore the change of the phase behavior and stability of PPI as affected by CMC. It showed that the stability of PPI in the aqueous systems strongly depended on the CMC concentration, especially at the acidic aqueous systems. At neutral aqueous system, a certain amount addition of CMC into the PPI caused serious phase separation. While stable PPI solutions can be obtained at a narrow region around pH 4.5 to 5.5 by adding different amounts of CMC. The enhancement in the electrostatic repulsion and steric hindrance between the newly formed PPI-CMC biopolymers, as well as the increase in bulk viscosity with the adding of CMC at pH 4.5, contributed to the higher stability of PPI in acidic aqueous systems.

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“…Along with the characteristics of displacement and power, the mechanical characteristics of the voltage on the yeast dough are key features. The mechanical stress is characterized by the distribution of the shear stress on the yeast dough within the mixing chamber [8].…”

Section: Design Blocks Of the Kneading Processmentioning

confidence: 99%

“…Physical-mechanical processes take place at the dip under the influence of the master body, which mixes particles of flour, water, yeast suspension and solutions of raw materials, providing the interaction of all the constituents of the components of the formulation. By numerical studies it was found that an increase of the mechanical effect on the dough during the dipping affects its rheological properties [7][8].…”

Section: Introductionmentioning

confidence: 99%

Modeling of the process of kneading the yeast dough by cam operating elements

Rachok¹,

Telychkun²,

SHTEFAN³

et al. 2019

Ukr. food j.

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Introduction. A mathematical model was developed and simulation modeling of the process of kneading the yeast dough by cam operating elements was carried out. Materials and methods. The conditions of the contact interaction of the material with the working elements and the chamber of kneading, as well as the value of the dough structuralmechanical characteristics were specified. During the simulation of the kneading process, the angular position of the cam element was changed from 90° to 585°. Results and discussion. The scheme of the mathematical modeling of the process of mixing of the yeast dough in a dough machine of continuous action is developed. Based on the results of simulation of the mixing process, cam operating elements, the distribution of strain of displacement and dissipation of yeast dough in the working chamber were obtained. As the angle of the position (90° to 360°) of the cam element increases on the shaft, there is an increase in the shear stress. The greatest indices of shear stress occur in the area of cam clamping elements and in the contact area of the cam with the walls of the case, numerical values reach within 7000-8000 Pa. For the rest of the camera, the displacement stress reaches 1000-3000 Pa. Distribution of dissipation shows that in parts of the working chamber there is the formation of heat in the area of flow. With the increase of the angle of the cam (from 180° to 585°) of the cam element, there is a gradual increase in temperature. At the site of mixing 12 pairs of cams, the temperature of the yeast dough increases by almost 5 °C. Taking into account that before the simulation, the initial temperature reached t=30 °C, and upon completion of the mixing process did not exceed 35 °С, the pastry preparation parameters were observed. The greatest heat release occurs in the area of the cam clamping elements. The results of mathematical modeling are confirmed by physical experiments on a test dough mixing machine of continuous action, an error within 5%. Conclusions. The proposed simulation scheme allows us to investigate the process of mixing the yeast dough according to various technological parameters. The obtained results give the initial data for the choice of rational parameters of the process of mixing the yeast dough by the cam working elements.

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Improving the physicochemical properties of whole wheat model dough by modifying the water-unextractable solids

Cited by 24 publications

References 36 publications

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label‐friendly dough conditioners in breads

Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems

Modeling of the process of kneading the yeast dough by cam operating elements

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