Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

Meeus, Yannick; Janssen, Frederik; Wouters, Arno G.B.; Delcour, Jan A.; Moldenaers, Paula

doi:10.1007/s11947-019-02393-w

Cited by 14 publications

(20 citation statements)

References 46 publications

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“…Indeed, the SHI could be correlated with bread loaf volume (Table 2). This is in accordance with the conclusions of Meeus et al (2019) and Van Vliet et al (2008) that the strain hardening behaviour of dough during extension is a valuable indicator of bread quality. We showed that this is also the case in a gluten-starch mixture in the presence of wheat bran.…”

Section: 3supporting

confidence: 93%

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Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

et al. 2021

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Wheat bran incorporation in bread has multiple health benefits, but also a detrimental effect on overall bread quality. Bran is hypothesised to withdraw water from gluten, resulting in less optimal viscoelastic dough properties and a lower gas retention capacity, in turn resulting in a decreased bread loaf volume. In this study, wheat bran samples having different water retention capacities were produced and used to investigate this hypothesis. Gluten-starch model systems were used and the effect of substitution of part of the starch by bran in combination with different water absorptions and mixing times was evaluated. The properties of the gluten network in the doughs were investigated using rheological and microstructural analyses and these properties were linked to the final bread loaf volume. A proper gluten network microstructure, as visualised with CLSM, could be achieved in the presence of wheat bran. However, significant effects of the type of wheat bran, water absorption and mixing time on dough rheology and loaf volume were observed. Wheat bran addition decreased the strain hardening of dough despite optimisation of water absorption and mixing time. The deleterious effect of wheat bran on dough rheology increased by adding modified wheat bran with high water retention capacity and surface area. The results indicate that dynamic water redistribution after mixing and gas cell incorporation can have an effect on dough rheology when wheat bran is added to dough. The strain hardening behaviour of dough proved itself a valuable predictor of bread loaf volume also in the presence of (modified) wheat bran.

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Section: 3supporting

confidence: 93%

“…Strain hardening of gluten proteins in dough promotes equal growth of gas cells and delays their coalescence and disproportionation during late fermentation and early baking (Meeus et al, 2019).…”

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confidence: 99%

Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

et al. 2021

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“…Previously it was observed that IWG doughs contain more β-sheets and fewer β-turns when bran is part of the system [ 11 ], which suggests that IWG bran has a dehydrating effect on IWG protein networks as described for wheat dough [ 34 ]. In rye, WE-AX are assumed to contribute to the stability of dough and may form networks that support protein networks [ 35 ]. Currently, little is known about the role of individual flour polymers in establishing networks in IWG dough, but conversion of bran AX by the xylanase used in this study appears to be conducive to dough expansion ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…Wheat flour’s balanced gliadin and glutenin profile leads to strain hardening during late proofing and at early baking stages and this makes dough in thinner regions harder to deform than dough in thicker regions [ 35 ], which contributes to uniformly distributed gas cells. The fact that IWG bread appearance suffers from uneven surfaces may be related to a low strain hardening index, which however would need to be assessed in future studies that could also investigate how the parameter is impacted by dough conditioners.…”

Section: Resultsmentioning

confidence: 99%

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Dai

Bharathi

Jungers

et al. 2021

Foods

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Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study evaluated xylanase pretreatment of IWG bran as a processing option to enhance the properties of bread made with half of the original bran content. Xylanase pretreatment did not affect stickiness but significantly reduced hardness and increased specific loaf volumes compared to negative (without xylanase) and positive controls (with xylanase but without pretreatment). However, the surface of breads with pretreated bran was uneven due to structural collapse during baking. Fewer but larger gas cells were present due to pretreatment. Addition of ascorbic acid modulated these effects, but did not prevent uneven surfaces. Accessible thiol concentrations were slightly but significantly increased by xylanase pretreatment, possibly due to a less compact crumb structure. Endogenous xylanases (apparent activity 0.46 and 5.81 XU/g in flour and bran, respectively) may have been activated during the pretreatment. Moreover, Triticum aestivum xylanase inhibitor activity was also detected (193 and 410 InU/g in flour and bran). Overall, xylanase pretreatment facilitates incorporation of IWG bran into breads, but more research is needed to improve bread appearance.

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“…Rye (Chen & Bushuk, 1970) and oat (Peterson, 2016) flour have lower prolamin and glutelin levels than wheat flour (Delcour et al., 2012). Moreover, rye (Meeus et al., 2019) and oat (Hüttner et al., 2010) prolamins and glutelins lack the ability to form a strong viscoelastic protein network that wheat gluten proteins form. As a consequence, hydrating and mixing rye flour results in poorly extensible dough (Verwimp et al., 2006; Weipert, 1997), whereas hydrating and mixing oat flour creates a cake‐like batter (Hüttner et al., 2010; Renzetti et al., 2010).…”

Section: Gas Incorporation and Gas Cell (De)stabilization During Bread Productionmentioning

confidence: 99%

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Janssen

Delcour

2021

Comp Rev Food Sci Food Safe

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Proper gas cell stability during fermentation and baking is essential to obtain high‐quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface‐active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air–water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.

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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

Cited by 14 publications

References 46 publications

Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume

Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (Thinopyrum intermedium) Bread

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

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