Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread

Fois, Simonetta; Sanna, Manuela; Stara, Giuseppe; Roggio, Tonina; Catzeddu, Pasquale

doi:10.1007/s00217-011-1439-3

Cited by 11 publications

(8 citation statements)

References 24 publications

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“…It was concluded that the elasticity and extensibility of the dough depended on the content of gluten-forming proteins (Fois et al., 2011) but not on the content of added fiber. The addition of inulin to wheat flour affected the performance of dough by decreasing the strength of gluten, growth of dough during fermentation, and volume retention during baking.…”

Section: Resultsmentioning

confidence: 99%

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Barros

Franco

2021

Food sci. technol. int.

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The objective of this study was to evaluate the changes that occurred during processing white breads enriched with 5, 7.5, and 10% of medium-polymerized inulin (MPI). Farinographic analysis revealed that enrichment caused the development time and dough stability to increase by up to 69.9% and 62.8%, respectively, when 7.5% of MPI was incorporated into wheat flour. This indicated that the added MPI strengthened the doughs. Conversely, alveographic analysis demonstrated that MPI was harmful to the gluten network. The specific volume and humidity of breads with up to 7.5% MPI were similar to those of the control (MPI-free) bread. During bread storage for 10 days, we noticed that the retrogradation rate increased only for the bread sample with 10% MPI. However, MPI enrichment, regardless of concentration, promoted an increase in the Avrami exponent and affected bread firmness. Bread staling analysis indicated that the moisture difference between crumb and crust was higher for the MPI-enriched breads than for the control. Moreover, we prepared more consistent doughs and fresh breads with MPI contents of up to 7.5%, which presented good quality and were good fiber sources; however, we determined that inulin did not present an anti-staling effect.

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Section: Resultsmentioning

confidence: 99%

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Barros

Franco

2021

Food sci. technol. int.

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“…Two 131 slices (7 x 7 cm) were stacked together for each test and subjected to a double compression test (TPA) 132 of the crumb, with different diameter cylinder probes (12 and 36 cm of diameter) based on slice size 133 (for samples A and B the 12 cm diameter probe was used), at 40% deformation (pre-test speed 1 134 mm/s, test speed 2 mm/s, post-test speed 2 mm/s, 1 g trigger force, distance 10 mm). Bread loaves 135 (samples A and B) were sliced in order to obtain slices of equal thickness (1.2 cm) of sample F. In 136 the case of Sample I, which differed from the other bread types because it was characterized by 137 infinitesimal thickness and crispy texture (Table 1), a three-point bending test (compression 3 mm/s) 138 was performed (Fois et al, 2011). At least eight measurements were taken for each bread type and 139 the obtained textural parameters were hardness (i.e.…”

Section: Texture Analysis 129mentioning

confidence: 99%

Identification of desirable mechanical and sensory properties of bread for the elderly

Moretton

Cattaneo²,

Mosca³

et al. 2023

Food Quality and Preference

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“…Although durum wheat has been historically used in various styles of local breads, many of them flatbreads (Abecassis et al., 2012; Fadda et al., 2010; Mefleh et al., 2019a; Fois et al., 2011), there is a prevailing view that durum wheat lacks the gluten elasticity and extensibility to perform on a par with modern bread wheats in higher volume pan breads (Bakhshi & Bains, 1987; Prabhavathi et al., 1976). However, as Boyacioğlu and D'Appolonia (1994b) explained, the bread‐baking potential of durum wheat has improved over time and is related to a continual improvement in gluten strength driven by improved pasta quality.…”

Section: Durum Breadmentioning

confidence: 99%

Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum)

Morris

2021

Cereal Chem

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Background and objectives Durum wheat (Triticum turgidum ssp. durum) (2n = 28, AABB) utilization is somewhat hampered by its weak and/or inextensible gluten. One strategy to overcome this limitation is through the introduction of the Glu‐D1 alleles from bread wheat (Triticum aestivum) (2n = 42, AABBDD). Findings Several methods have been employed to introduce or transfer the Glu‐D1 locus into durum wheat. These have included whole chromosome additions of 1D, substitutions of 1D for 1A or 1B, spontaneous and Ph1b‐induced homoeologous recombination of bread wheat chromosome 1D with the 1A or 1B of durum, and genetic transformation using Glu‐D1 Dx and Dy genes singly or together. Conclusions The introduction of whole 1D chromosomes has three main drawbacks: (a) instability of the n = 30 chromosome addition lines, (b) agronomic inferiority of 1D substitutions, and (c) lack of homologous pairing of 1D in subsequent breeding. Genetic transformation has shown limited utility as gene insertion and inheritance are not predictable, and consumer acceptance of genetically modified organisms is not widespread. Consequently, homoeologous recombination appears to be the most promising approach. Key considerations include (a) size of the 1D translocation, (b) substituted (loss, replacement) of a portion of 1A or 1B, and (c) utilization of Dx2 + Dy12 versus Dx5 + Dy10, or other possible Glu‐D1 alleles. In general, the introduction of Glu‐D1 increased dough strength and bread‐making quality. Glu‐D1 Dx2 + Dy12 seemed superior to Dx5 + Dy10, as the latter produced excessively strong, inelastic doughs. Significance and novelty Durum wheat production and consumption will increase as bread quality improves. The Glu‐D1 high molecular weight glutenin proteins will likely play a role in improving bread‐making ability.

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Rheological properties and baking quality of commercial durum wheat meals used to make flat crispy bread

Cited by 11 publications

References 24 publications

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Changes in rheology, quality, and staling of white breads enriched with medium-polymerized inulin

Identification of desirable mechanical and sensory properties of bread for the elderly

Bread‐baking quality and the effects of Glu‐D1 gene introgressions in durum wheat (Triticum turgidum ssp. durum)

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