Rheological properties and baking performance of new waxy lines: Strengths and weaknesses

Caramanico, R.; Marti, Alessandra; Vaccino, P.; Bottega, G.; Cappa, C.; Lucisano, M.; Pagani, Maria Ambrogina

doi:10.1016/j.lwt.2017.09.035

Cited by 17 publications

(18 citation statements)

References 28 publications

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“…Specifically, the decrease in dough water absorption and mixing time could be due to the low molecular weight of the hydrolyzed gluten proteins . Another negative effect is the increase in dough weakening (Table ), usually related to dough stickiness . Even if, in this study, dough did not stick to hands or bowl during mixing and processing, evaluating the effects of sprouting on dough stickiness by an objective approach is worthy of interest.…”

Section: Discussionmentioning

confidence: 90%

“…15 Another negative effect is the increase in dough weakening (Table 1), usually related to dough stickiness. 16 Even if, in this study, dough did not stick to hands or bowl during mixing and processing, evaluating the effects of sprouting on dough stickiness by an objective approach is worthy of interest. By setting up the processing conditionsincluding the amount of water and the mixing timeas suggested by the Farinograph® test (Table 1), it was also possible to prepare bread from 100% sprouted wheat, which showed high volume without collapsing after baking ( Fig.…”

Section: Discussionmentioning

confidence: 95%

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Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

et al. 2020

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BACKGROUND Pre‐harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread‐making performance of the related flours. On the other hand, improvements in bread properties (i.e. volume and crumb softness) are reported when sprouted wheat under controlled conditions is used in mixtures with a conventional unsprouted flour. However, knowledge about the effects of sprouting on gluten functionality and its relationship with bread features is still limited, especially in the case of whole wheat flour. RESULTS Under the conditions applied in this study (48 h, 20 °C and 90% relative humidity), proteins of sprouted wheat were still able to aggregate, even if changes in gluten aggregation kinetics suggested gluten weakening. On the other hand, sprouting led to an increase in gluten stretching ability, suggesting an increase in dough extensibility. In the dough system, sprouting was responsible for a decrease in water absorption, development time, and stability during mixing. However, when the values for development time and water absorption indicated by the Farinograph® were followed carefully, sprouting improved bread height (~20%), specific volume (~15%), and crumb softness (~200% after 24 h of storage), even when whole wheat flour was used. CONCLUSION It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre‐treatment to improve the bread‐making performance of fiber‐enriched systems. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 90%

Section: Discussionmentioning

confidence: 95%

Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

et al. 2020

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“…Three portions (5 g each) of the resulted doughs were molded in a spherical shape and then placed in three Petri dishes, and subjected to leavening at 30° C. The Petri dishes were scanned at 300 dpi with a flatbed scanner (Epson Perfection 550 Photo, Seiko-Epson, Suwa, Japan) at the beginning of the test, and after 15 min, 30 min, 45 min, 60 min, 90 min, 120 min and 180 min. The radial increase of the dough area (mm2) was determined by image analysis using the Image Pro Plus software v. 6.0 (Media Cybernetics, Inc., Rockville, USA) and it was used to determine the relative increase of dough surface (A_t/A_t0), through the ratio between the area at time t (A_t) and the area of the dough at the beginning of the test (A_t0), according to (Caramanico et al, 2018).…”

Section: Dough Preparation and Leavening Propertiesmentioning

confidence: 99%

Bread-making performance of durum wheat as affected by sprouting

Cardone

Grassi

Scipioni

et al. 2020

LWT

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The effects of sprouting duration (24 h, 38 h, 48 h, and 62 h) were assessed on durum wheat kernel characteristics (hardness, test weight), semolina chemical composition, pasting and gluten aggregation properties, and leavening and bread-making performance (bread volume and crumb porosity). Sprouting decreased both kernel hardness (~29 %) and test weight (~19 %). Starch gelatinization and retrogradation capability, as well as the gluten aggregation properties, decreased as sprouting duration increased. The 62 h sample showed the worst aggregation properties leading to a bread with the lowest specific volume (2.69 mL/g). The best results in terms of bread specific volume (3.08 mL/g) and crumb porosity distribution were obtained using semolina from sprouted wheat up to 38 h. A multivariate approach by Principal Component Analysis and clustering confirmed the relationships between all the considered variables and allowed to assess three sprouting levels: 24-38 h with improved bread-making performance; 48 h with decreased overall quality; 62 h with the worst quality. In conclusion, the sprouting of durum wheat up to 38 h could improve its bread-making attitude.

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“…Dough stickiness may result in chewy bread that adheres to the mouth. Often the dough would seem unbaked, and would thus contribute to decreased consumer acceptance (Caramanico et al, 2018). Grausgruber et al (2003) classified sticky and non-sticky dough as: stickiness greater than 90 g results in sticky dough, and less than 80 g produces non-sticky dough.…”

Section: Stickiness Of Leavened Doughmentioning

confidence: 99%

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

Chisenga

Workneh

Bultosa

et al. 2019

AAS

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p < 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.57–61.70 % and showed positive correlation with gluten contents (r = 0.595, p < 0.05). Cassava variety (CV) and CFSL had significant p < 0.05) influence on stickiness of unleavened (34.14–122.17 g), leavened (13.53–83.94 g) and leavened frozen (126.88–146.82 g) dough. Irrespective of CV and CFSL, frozen dough had the highest stickiness. Gluten content and WAC had significant (p < 0.01) negative influence on stickiness in unleavened (r = -0.445 and -0.437, respectively) and leavened (r = -0.457 and -0.434, respectively) doughs. The variation in stickiness was influenced by gluten contents and CFSL. The unfrozen dough and frozen dough exhibited higher stickiness in lower and higher gluten content flour blends, respectively.

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Rheological properties and baking performance of new waxy lines: Strengths and weaknesses

Cited by 17 publications

References 28 publications

Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

Bread-making performance of durum wheat as affected by sprouting

Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough

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