Studies of some improver effects at high dough temperatures

Jelaca, S.; Dodds, N. J. H.

doi:10.1002/jsfa.2740200907

Cited by 9 publications

(3 citation statements)

References 3 publications

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“…The calculated activation energies are summarized in Tables I and 11. For doughs from untreated flour, the calculated energies are in good agreement with those reported by other workers (Cunningham and Hlynka, 1954;Dempster et al, 1955;Jelaca and Dodds, 1969;Tschoegl et al, 1970b). There was a noticeable decrease in activation energy when KBrO, was added at concentrations below 50 ppm; on exceeding this concentration, there was a steady increase in activation energies with increasing improver concentration.…”

Section: Evaluation Of Stress-strain Relationships In Terms Of Isostrsupporting

confidence: 89%

STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile Mode

Rasper

Man

1974

Journal of Texture Studies

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The rheological behaviour of doughs prepared from flours treated with potassium bromate, azodicarbonamide and ascorbic acid was studied at large. deformations in simple tension. The results were interpreted in terms of isochronal constant strain rate modulus F(r*), and exponent n characterizing the time dependence of modulus F(t). The exponent n can be calculated from the equation:.(t/t*)"; n = -I indicates a purely viscous response, n = 0 a purely elastic one. The strengthening effect of the improvers at different moisture absorptions and temperatures was demonstrated by the drifting of the exponent n closer to 0, which indicated that the behaviour of the dough was becoming more similar to that of an elastic body. The stress-strain relation measurements as well as the evaluation of the ultimate properties of the doughs in terms of 'failure envelopes' reflected the combined effect of the temperature on both the reaction rate of the improver and the consistency of the dough. Journal ofTexture Studies 4 (1974) 438466. All Rights Reserved Copyright (9 1974 by D. Reidel Publishing CompMv. Dordecht-Holland * Kindly supplied by WDT Flour Service, Oakville, Ontario.

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Section: Evaluation Of Stress-strain Relationships In Terms Of Isostrsupporting

confidence: 89%

STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile Mode

Rasper

Man

1974

Journal of Texture Studies

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“…Heat treatment (40 or 50 • C) of bromate treated dough also resulted in a decrease in the relaxation constant. 38 This may be indicative of a partial protection of the protein structure by the additives from severe heat effects at higher temperatures, which in turn may be related to the final breadmaking quality.…”

Section: Creep Testingmentioning

confidence: 99%

Dynamic rheological behavior of wheat glutens during heating

Hayta

Schofield

2005

J Sci Food Agric

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Creep and dynamic rheological tests indicated that addition of redox additives directly into gluten or into flour before gluten extraction resulted in differences in rheological parameters. Heating from 30 to 50 • C caused a decrease in elastic modulus whereas heating above 50 • C strengthened the structure as evidenced by an increase in elastic modulus. Higher elastic modulus and lower creep compliance values suggested that Hereward gluten was more highly cross-linked than Riband gluten. Glutenin seemed to be affected more than gliadin during temperature sweep experiments. Both oxidising and reducing reagents showed similar weakening effects on gluten irrespective of addition into flour or gluten. Treatment with oxidising reagents, particularly bromate, slightly delayed the temperature for the increase in elastic modulus as assessed by temperature sweep experiments. The identical effect of reducing and oxidising reagents may be attributable to the differences in mode of action and intrinsic material properties. INTRODUCTIONThe rheological properties of dough change significantly during bread baking mainly as a result of heat-induced alteration of its components. As gluten is the major component responsible for the viscoelastic behaviour of dough, changes in the rheology of gluten as a function of temperature are critical for final setting of the bread structure. The differences between wheat cultivars in terms of final loaf quality may arise from heat-induced chemo-rheological transitions in the gluten proteins during the baking process. 1 Doughs of good and poor breadmaking quality usually prove to the same height in a similar length of time. Thus it is the differences in the factors that limit the expansion of dough that are important. 2 Therefore, it is necessary to understand better the heat-induced alteration in rheological properties of gluten.Rheological behaviour can be modified using chemical oxidising and reducing agents to improve handling properties of dough and final product quality. Redox agents are widely used in commercial breadmaking and their action on dough properties occurs during different stages of the breadmaking process (mixing, proving and heating). They have their effects through modifying the dough protein structure. 3 The properties of viscoelastic materials are usually measured by creep, stress relaxation or dynamic oscillatory tests to obtain fundamental information,

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“…This level is in good coincidence with the report by Panozzo et al (1994) and Yamada and Preston (1994). The bromate response occurred only at the baking stage, as bromate is a slow-acting oxidant requiring higher temperature for oxidation to occur (Jelaca & Dodds, 1969). Figure 3 shows the effect of ascorbic acid (AA) on the change in the amount of SDS-ISG in the breadmaking process.…”

Section: Resultsmentioning

confidence: 99%

Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking.

Yoshida¹,

Kirimura²,

Danno

2001

FSTR

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The effect of oxidants on the formation of sodium dodecyl sulfate insoluble gluten (SDS-ISG) during baking process was studied. The amount of the SDS-ISG in mixed dough increased linearly with increasing level of iodate. When the dough was allowed to rest at 30˚C, a maximum appeared at around 9 ppm; the maximum shifted to 3 ppm when the dough was heated at 180˚C. This result was found to be due to a marked decrease in the amount of SDS-ISG at a higher level of iodate. Similar results were obtained in heated doughs treated with bromate and ascorbic acid. Loaf volume was positively related to the amount of the SDS-ISG in the baked dough, but was unrelated to that in mixing and resting doughs. Polymerization and depolymerization of gluten proteins during the breadmaking process was discussed.

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Studies of some improver effects at high dough temperatures

Cited by 9 publications

References 3 publications

STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile Mode

STRESS‐STRAIN RELATIONSHIPS OF CHEMICALLY IMPROVED UNFERMENTED DOUGHS: I: The Evaluation of Data Obtained at Large Deformations in Simple Tensile Mode

Dynamic rheological behavior of wheat glutens during heating

Change in the Amount of SDS-Insoluble Gluten by Oxidants during Breadmaking.

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