Relationships between dough and bread viscoelastic properties in enzyme supplemented wheat samples

Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics

“…Bread dough viscometric characteristics were derived from the Rapid Visco Analyser pasting profile during cooking and cooling. Macroscopic and microscopic viscoelastic performances are strongly linked to dough structure and to its dough handling ability, and they are useful parameters for predicting bread quality (Armero and Collar, 1998;Dobraszczyk and Morgenstern, 2003;Bollaín et al, 2006). As well, viscometric parameters during cooling have been highly correlated with bread staling kinetic parameters and they can be also considered as valuable predictors, at dough level, of bread firming behaviour during storage and high sensory scores of fresh baked goods .…”

Functional and rheological properties of protein enriched gluten free composite flours

“…In the case of wheat dough, rheological analysis has been successfully applied as indicator of the molecular structure of gluten and starch, and as predictors of their functionality in breadmaking performance (Armero and Collar, 1997;Collar and Bollain, 2005;Bollaín et al, 2006). Despite gluten free matrixes are structurally different than gluten dough, rheological assessment of the gluten free matrixes might give an …”

Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties

“…The properties of dough and bread making qualities of whole waxy wheat flour with added enzymes have been studied (Pham, Maeda, Fujita, & Morita, 2007). The quality of dough and bread due to enzyme treatment has also been studied for wheat samples (Blaszczak, Sadowska, Rosell, & Fornal, 2004;Bollain, Angioloni, & Collar, 2006;Bollain & Collar, 2004;Dogan, 2003). Khatoon, Sreerama, Raghavendra, Bhattacharya, and Bhat (2009) have indicated a marked decrease in storage modulus (G′) and complex viscosity (η*) for corn, rice and tapioca starch dispersions due to treatment with α-amylase.…”