Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

Dixit, Yash; Bhattacharya, Suvendu

doi:10.1007/s13197-014-1591-4

Cited by 8 publications

(3 citation statements)

References 28 publications

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“…Further, the gel was added to the DOSF dough, the dough was prepared (referred to as SoyaG), and the amount of gel required was noted. Another dough (referred to as SoyaW) was prepared by mixing 0.5% whey solution with DOSF dough, and the amount of solution needed was recorded (Dixit & Bhattacharya, 2015).…”

Section: Methodsmentioning

confidence: 99%

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Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Bhattacharjee

Kumar

Badwaik

2022

J Food Process Engineering

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The present study was undertaken to check the suitability of by-products of the soyabean oil industry, that is, de-oiled soya cake for the development of soya flour dough, which could be utilized by the snack industry. As soya lacks gluten protein, which acts as a natural binder, different binding agents such as xanthan gum, guar gum, psyllium husk, and whey were used to get the desired malleable property, and their effect on the rheological and textural properties of soya flour dough was studied. The water/gel absorption capacity of de-oiled soy flour dough was also investigated. The intake of gel in the case of guar gum and psyllium husk was recorded as 75.0 and 77.5 ml/100 g respectively. Whereas, in the case of xanthan gum, whey, and control, the water absorption by the dough was 117.0, 62.5, and 88.0 ml/100 g, respectively. The loss modulus (G 00 ) value in the case of psyllium husk (56,614-53,426 Pa) aided dough is lower than the control (85,888-156,000 Pa) and other binding agents throughout the frequency range. This suggests that the energy required for the formulation of the sheet from the dough will be minimal compared with others. The dough extensibility was also studied and it was found that the extensibility of psyllium husk-aided soy flour dough was maximum (7.5 ± 0.4 mm) with a minimum application of resistive force (0.71 ± 0.01 N) as compared to control.The dough made with the addition of psyllium husk was found to be most suitable considering the extensibility and malleability. Practical ApplicationsConventional soya-based snack products are generally developed from dough that is fortified using cereals and pulses. However, there are limited studies available that focus on the development of dough providing only protein enrichment. This study will be helpful for the effective utilization of de-oiled soya flour, which is a byproduct of the soybean oil industry, for the development of the dough. As soya lacks gluten protein, the development of dough with only soya flour and water is very difficult and the existing technology of extrusion for making such products is not costeffective. Hence, this study provides the alternative way for dough development with the application of different binding agents, ensuring the presence of soya as the basic ingredient in the dough, rather than one of the many ingredients. As psyllium husk exhibits better sheeting properties compared to other binding agents, the dough can Devesh Kumar and Ayan Bhattacharjee have contributed equally to this work.

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Section: Methodsmentioning

confidence: 99%

“…Another dough (referred to as SoyaW) was prepared by mixing 0.5% whey solution with DOSF dough, and the amount of solution needed was recorded (Dixit & Bhattacharya, 2015).…”

Section: Preparation Of De-oiled Soya Flour Doughmentioning

confidence: 99%

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Bhattacharjee

Kumar

Badwaik

2022

J Food Process Engineering

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“…In addition, the use of protein helped create a network similar to the role of gluten in pasta, reduced the glycemic index of the pasta, and increased the protein content, regardless of the amount added. Dixit and Bhattacharya [52] observed the role of WPC in the microstructure of rice pasta. The characteristics desired by the authors for this type of food were moderate hardness and elasticity and low adherence, which was obtained with the use of 2.5 and 5% of WPC.…”

Section: Approaches On Pasta and Noodles Made With Whey Proteins (Wp)mentioning

confidence: 99%

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

Komeroski

Oliveira

2023

Foods

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In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins are intended to improve the quality of these foods, as they have important nutritional, technological, and sensory properties that can be exploited. The importance of new formulations in the quality features of pasta and bakery products and gaining an understanding of how the ingredients can interfere with these foods are described. A summary of the latest progress in the application of whey protein in bakery products, as well as their types and quantities from a physicochemical and sensory point of view, is presented. This review was reported following PRISMA recommendations and included articles (n = 32) from scientific journals that evaluated the use of whey protein in bakery products over the past ten years. More than half of the authors (n = 20) used WPC, likely due to its nutritional composition, cost, and easy access. Cake formulations were those with the highest amounts of whey protein, unlike researchers who made bread and pasta, possibly due to the fragility of these preparations. The addition of whey proteins modified the physical characteristics and improved the chemical composition of the bread. However, at higher concentrations (≥30%), they caused damage to the texture characteristics.

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Microstructure and its relationship with quality of confectionary and bakery products

Rosell

Garzón

2018

Food Microstructure and Its Relationship With Quality and Stability

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Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

Cited by 8 publications

References 28 publications

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Rheological and textural properties of dough made out of de‐oiled soya flour with application of different binding agents

Influence of the Amount and Type of Whey Protein on the Chemical, Technological, and Sensory Quality of Pasta and Bakery Products

Microstructure and its relationship with quality of confectionary and bakery products

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