Research Techniques for the Quality of Wholemeal Rye Flour

Ponomareva, M. L.; Ponomarev, Sergey; Mannapova, G. S.; Gilmullina, L. F.

doi:10.3103/s106836742205007x

Cited by 1 publication

(3 citation statements)

References 17 publications

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“…The starch pasting profiles showed that WRM gives the best pasting stability (highest value of HS). Furthermore, due to the presence of arabinoxylans, rye flour has a higher tendency to absorb water compared to wheat flour [31].…”

Section: Starch Pasting Propertiesmentioning

confidence: 99%

“…Two strategies were considered for increasing the water absorption in bread: lowering the degree of PB and enhancing wheat bread formulation with either whole wheat meal or whole rye meal. Whole wheat is known for its dietary fiber/bran content [27,40], whereas whole rye contains arabinoxylans and pentosans, enhancing the water absorption potential of bread [31,41,42]. A visual representation of the baked breads, which includes images of the par-baked and fully baked PB breads, as well as cut slices of fully baked PB breads, is presented in Figures S1 and S2 of the supplementary materials.…”

Section: Crumb Core Temperaturesmentioning

confidence: 99%

“…Interestingly, no additional water retention was observed for WWB, but a slightly increased MC was noted at the other stages of production (PB4, FB0, and FB2) for WWB compared to WB. This higher crumb moisture content for the composite breads is likely related to a larger amount of water in the formulation due to the presence of bran/fiber for WWB and the presence of arabinoxylans and pentosans in WRB [27,31,[40][41][42]. Another finding emerging from the results (Table 3) was a weight loss of the loaf during the second baking phase (−3.51%, −3.41%, and −3.19% for WB, WWB, and WRB at 95% PB, similar for other degrees of PB), whereas no MC loss could be detected in the crumb.…”

Section: The Influence Of Composition On Par-baked Breadmentioning

confidence: 99%

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An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads

Verbeke,

Debonne,

Van Leirsberghe

et al. 2024

Foods

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Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking, and the influence of the degree of par-baking on the bread characteristics of (composite) wheat bread as a function of storage time. The quality attributes of par-baked bread (0 and 4 days after par-baking) and fully baked bread (0 and 2 days after full baking) were assessed. A reduction in the degree of par-baking from 95 to 50% resulted over time in 19.4% less hardening and 8.6% more cohesiveness for the re-baked wheat breads. Nevertheless, it also negatively impacted springiness (−9.1%) and adhesion (+475%). It is concluded that using the core temperature to define the degree of par-baking is not sufficient for bread loaves intended to be consumed over time, but the results indicate that reducing the degree of par-baking can be beneficial for certain quality aspects of the breads.

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Section: Starch Pasting Propertiesmentioning

confidence: 99%