Rheology of wheat flour dough at mixing

Valle, Guy Della; Dufour, Maude; Hugon, F.; Chiron, Hubert; Saulnier, Luc; Kansou, Kamal

doi:10.1016/j.cofs.2022.100873

Cited by 12 publications

(21 citation statements)

References 82 publications

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“…[39] This observation was comparable to other studies. [31][32][33] And the sample supplemented with 2% l-lysine under the reduction condition was more similar to the UT dough than other two groups. Since the fermentation was only conducted for a short period, fermentation itself has little influence on the apparent viscosity.…”

Section: Impact Of Transamidation On the Rheological And Allergenicit...mentioning

confidence: 99%

Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model

Zhang,

Wu,

Zhang

et al. 2023

Molecular Nutrition Food Res

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ScopeGluten, the primary network builder of wheat dough, is responsible for celiac disease or wheat allergy. Transamidation of gluten under reduction conditions has been shown to reduce the potential toxicity of celiac disease, but its application in food preparation has not been extensively studied. This work investigates the use of transamidation in food preparation to address this gap in knowledge.Methods and resultsThis study investigates the effects of transamidation on the toxicity of commercial wheat flour and the apparent structure, digestive level, and rheological characteristics of resultant dough and steamed bread, as a typical food model. The results show that transamidation starts at the kneading stage, as evaluated by using R5 enzyme‐linked immunoassay and rat basophils. The potential toxicity of celiac disease is reduced by about 83% when 1% microbial transglutaminase (mTG), 2% l‐lysine, and 1% reduced glutathione (GSH) are added, while retaining the original physical and rheological properties of wheat flour. The additional of reduced GSH also improves the in vitro protein digestibility.ConclusionsAlthough it cannot be a celiac disease treatment directly, this study suggests that transamidation can serve as an alternative method for reducing the gluten toxicity of wheat flour‐based food products.

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Section: Impact Of Transamidation On the Rheological And Allergenicit...mentioning

confidence: 99%

Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model

Zhang,

Wu,

Zhang

et al. 2023

Molecular Nutrition Food Res

View full text Add to dashboard Cite

show abstract

“…Concurrently, air gas bubbles become entrapped in the dough matrix [2][3][4]. As expounded by Della Valle et al and He et al [5,6], the adequacy of the mixing process exerts a profound influence on the characteristics of the dough and, consequently, the quality of the end product. Insufficient mixing may result in inadequate amalgamation of wheat flour and water, insufficient gluten formation, and the presence of large starch particles not fully integrated into the dough.…”

Section: Introductionmentioning

confidence: 98%

“…Texture testing, utilizing a food substance meter to assess textural properties, lacks real-time online monitoring capabilities. Similarly, while rheological tests offer the ability to measure rheological, hardness, or textural characteristics of the dough [5,12], their accuracy is often contingent upon the specific dough recipe. Notably, prediction results can exhibit significant errors when applied to different recipes, precluding the feasibility of online real-time detection in the actual production process.…”

Section: Introductionmentioning

confidence: 99%

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Wang,

Zhou,

et al. 2024

Foods

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Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout the kneading process, the dough’s tensile resistance gradually increases, reflecting the evolution of properties such as the gluten network. This leads to a discernible ascending phase in dough quality, evident through an increase in the load current of the mixing machine, succeeded by a subsequent decline beyond a certain threshold. The identification of this peak point enables the achievement of optimal dough consistency, thereby enhancing the overall quality of both the dough and subsequent pasta products. After the final product quality assessment, this novel method promises to be a valuable tool in optimizing pasta processing and ensuring consistent product quality.

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“…Extension is involved in many food processes and it induces a deformation of the structural entities (molecules, aggregates, droplets, etc.). 7 Stretchability of pounded yam is measured qualitatively by applying tensional pull of the pounded yam bolus between fingers of both hands. 3 Good association of sensory texture (qualitative) with instrumental texture (quantitative), evidenced by significant correlations between them, would be useful to develop more efficient screening protocols.…”

Section: Introductionmentioning

confidence: 99%

“…Extension is involved in many food processes and it induces a deformation of the structural entities (molecules, aggregates, droplets, etc.) 7 …”

Section: Introductionmentioning

confidence: 99%

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

et al. 2023

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BackgroundStretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyzer, thereby providing an efficient alternative screening tool.ResultsTwo instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi‐extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking.ConclusionBi‐extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their stretchability characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Rheology of wheat flour dough at mixing

Cited by 12 publications

References 82 publications

Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model

Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences

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