Mixing properties and rheological characteristics of dough used to make potato‐cereal soft wraps

Abstract

Summary We have studied mixing, rheology and stability of potato‐cereal flour doughs. These were prepared using samples of two varieties of cooked and cold‐stored potatoes. Dependent on variety a minimum duration of 24–48 h cold‐storage was required. Dough mixing torque plateau was inversely related to potato water content. This should be <79 g/100 g. It was also necessary to have a stable dough mixing torque plateau of >2 Nm at a specific total mechanical energy input of 18–22 kJ kg−1. The resting temperature of the dough was also inversely related to its strength (plateau elastic modulus at time zero). Target dough strength should be about 25 kPa in a bob‐cup. Above 15 °C it decreased as a function of time and within 1 h it became too sticky for commercial processing. At 4 °C the dough remained stable. Sufficient potato starch retrogradation is a pre‐requisite to make optimal potato‐cereal flour dough for commercial processing.

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

“…The following parameters were automatically recorded by DoughLab software (version 1.3.0.185): water absorption (percentage of water required to yield dough consistency of 500 FU), dough development time (the time taken for the dough to reach the 500 FU peak resistance), departure time (the time required for the top curve to fall below the peak resistance), stability (the difference between the arrival and departure times), softening (the difference in torque between the peak resistance and the middle curve at a specified time after the development time), and mixing tolerance index (MTI) (Helgerud et al 2016). A DoughLAB device (Perten Instruments Australia, Macquarie Park, Australia) equipped with a 300 g mixing bowl was used to measure the rheological properties following AACC International Approved Method 54-21.01.…”

“…A DoughLAB device (Perten Instruments Australia, Macquarie Park, Australia) equipped with a 300 g mixing bowl was used to measure the rheological properties following AACC International Approved Method 54-21.01. The following parameters were automatically recorded by DoughLab software (version 1.3.0.185): water absorption (percentage of water required to yield dough consistency of 500 FU), dough development time (the time taken for the dough to reach the 500 FU peak resistance), departure time (the time required for the top curve to fall below the peak resistance), stability (the difference between the arrival and departure times), softening (the difference in torque between the peak resistance and the middle curve at a specified time after the development time), and mixing tolerance index (MTI) (Helgerud et al 2016). Analysis was performed in triplicate.…”

Potential of grape byproducts as functional ingredients in baked goods and pasta

“…The enrichment has not significant effect on dough stability, but a better elasticity was observed especially for high replacement levels (Oprea et al, 2018). The decrease of the gluten amount by grape peels incorporation caused a decrease of dough stability, its properties depending on the gluten quantity and quality (Helgerud et al, 2016;Kuchtová et al, 2018). Higher mixing resistance and dough consistency were recorded due to the negative protein dilution effect, whereas the starch gel formation, stability, and retrogradation were influenced in a minor way by the addition of grape peels (Oprea et al, 2018).…”

At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread

“…In addition to the five different breads, commercial lompe made from potato (pre-cooked and cooled) and spelt flour (a brief description of the baking process is given in 25 ) was obtained from Buer (Speltlompe, Buer AS, Askim, Norway) and included in the clinical study. All six test products (five breads and one "lompe" were frozen in a rapid freezer (Blast freezer, Lillnord, Odder, Denmark) stored and shipped frozen prior to consumption in the clinical trial and analysis.…”