Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

Codină, Georgiana Gabriela; Dabija, Adriana; Oroian, Mircea

doi:10.3390/foods8100447

Cited by 25 publications

(23 citation statements)

References 36 publications

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“…The falling number index value decreased with the increased level of GBF addition in the wheat flour. The wheat flour used as a base for the GBF additions presented a high FN value, being flour with a high α-amylase activity [ 23 ]. By GBF addition, the FN value of the mixed flours (wheat-germinated bean) decreased below the value of 280 s, the value of which the mixed flour presented a normal α-amylase activity [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…The decrease in the brightness of the samples can be attributed to the increase in the amount of protein [ 89 ]. Different studies reported that beans contain a higher amount of protein than white wheat flour [ 23 , 90 ]. Taking into account that germination leads to an increase in the amount of protein in beans [ 91 ], then it may be concluded that the samples of bread with the GBF addition will contain a higher amount of proteins.…”

Section: Discussionmentioning

confidence: 99%

“…In baking, these enzymes play a double role. On the one hand, they continuously supply fermentable carbohydrates for yeasts and, in this way, ensure the continuous production of carbon dioxide, and on the other hand, they contribute to the improvement of the properties of the dough (decrease in viscosity and dough consistency) and, therefore, to the high quality of the bread [ 23 ]. The importance of adjusting the level of amylase activity of wheat flours is essential for the dough fermentation process.…”

Section: Introductionmentioning

confidence: 99%

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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Atudorei

Codină

2021

Foods

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“…The type of flour was 650, one representing the mineral content (ash) expressed as a percentage of the dry matter, multiplied by 1000. The value of the falling number index was 350 s. Therefore, the white wheat flour used was characterized by a low α amylase activity and has a strong quality [22].…”

Section: Flour Characteristicsmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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“…The C3 value decreased up to 11% for the sample with 4% addition of SD to the wheat flour. This may be due to the fact that the starch compound had been exposed over time to the action of amylases in the dough [30]. Temperature and pH are two factors that favor the action of amylolitic activity from SD and wheat flour on the starch substrate.…”

Section: Effect Of Dry Sourdough On Mixolab Rheological Parametersmentioning

confidence: 99%

Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

2021

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The aim of this study was to investigate the possibility of reducing the acrylamide content of bread samples obtained from wheat flour with a high extraction rate by adding a dry sourdough (SD) into the bread recipe. According to the data obtained, compared to the control sample the acrylamide content was significantly reduced (p < 0.05) by more than 50% for the bread samples in which low levels of SD of 1–3% were added to wheat flour. More so, due to the fact that SD affects bread quality, its technological effects on bread making have been investigated. The dough’s rheological properties (mixing and pasting using Mixolab, extension using Alveograph, fermentation using Rheofermentometer), falling number value, and bread quality parameters (loaf volume, porosity, elasticity, color, textural and sensory qualities) have been investigated. In general, SD addition caused a weakening effect on wheat flour dough, an increase in the total volume of CO2 produced during fermentation and a decrease in the falling number value. On bread quality, SD addition improved bread physical characteristics, darkened the bread crumb and crust, decreased the textural parameters (firmness, gumminess, cohesiveness and resilience) and improved the bread sensory characteristics for the samples with the addition of 1–2% SDto wheat flour.

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Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

Cited by 25 publications

References 36 publications

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

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