The Role of Gluten Proteins in the Baking of Arabic Bread

Toufeili, Imad; Ismail, Baraem; Shadarevian, Sossy; Baalbaki, Ramzi; Khatkar, B. S.; Bell, Alan; Schofield, J. D.

doi:10.1006/jcrs.1999.0286

Cited by 44 publications

(33 citation statements)

References 21 publications

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“…Glutinated flours contained only 1.7-6.1 g/100 g more protein than wheat flour, suggesting a very poor level of starch extraction. Protein content of gluten flours varied in relatively wider range and, with the exception of one sample, did not reach the protein concentration value of 70-80 g/100 g (dry basis) reported for gluten flour composition (Hosseney, 1991;Wadhawann & Bushuk, 1989;Toufeili et al, 1999). Ash values varied between 0.63 and 1.03 g/100 g, and moisture contents ranged from 8.17 to 12.14 g/100 g. Ash data were similar and moisture data were higher than Wadhawann and Bushuk (1989) ones.…”

Section: Chemical Composition Of Wheat Flour and Commercial Glutensmentioning

confidence: 69%

Quality parameters and baking performance of commercial gluten flours

Borla

Motta

Saiz

et al. 2004

LWT - Food Science and Technology

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Section: Chemical Composition Of Wheat Flour and Commercial Glutensmentioning

confidence: 69%

Quality parameters and baking performance of commercial gluten flours

Borla

Motta

Saiz

et al. 2004

LWT - Food Science and Technology

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“…Pan bread doughs have relatively lower surface area/volume rations, but flat breads are baked from dough sheets which are very thin (1-3 mm) and doughs must have ability to extend. (TOUfeIlI et al, 1999). Macritchie, Kasarada and Kuzmicky (1991) reported that flat breads require shorter baking time as compared to pan breads and consequently doughs used for flat bread production must expanded fast during the short time of baking (MacrITChIe; KASArAdA; KUzMICKY, 1991).…”

Section: Resultsmentioning

confidence: 99%

“…flours of high protein content often yield bread with good quality. however flours with the same protein content do not necessarily produce breads of similar quality (TOUfeIlI et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…hashemi and Wooton (1995) studied Taftoon bread production and selected the optimum protein content and extraction rate for these breads (hASheMI; WOOTON, 1995). Toufeili et al (1999), studied the rule of gluten proteins in the baking of Arabic bread and indicated that highly elastic doughs derived from high quality gluten, are not compatible with the rapid expansion of gases under the high temperature -short time conditions employed in the baking of flat breads (TOUfeIlI et al, 1999). Scalon, Sapirstein and fahloul studied the bread quality of flours with different dough strength (SCAlON;SAPIrSTeIN;fAhlOUl, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

Salehifar¹,

Ardebili

Azizi³

2010

Ciênc. Tecnol. Aliment.

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ResumoA qualidade do pão tipo flat bread (pão sírio, pita, chapati, paratha, ataif etc.) depende, em parte, de suas propriedades de textura durante o armazenamento. Tais propriedades são amplamente afetadas pela quantidade e qualidade da proteína da farinha utilizada. este estudo visa examinar as diferenças entre as propriedades sensoriais, textura e deterioração de pães Tandoori feitos de farinha com diferente qualidade e quantidade de proteína. Para isso, foram usadas três farinhas contendo 9.4, 11.5 e 13.5% de proteína e diferentes níveis de qualidade demonstrados por volumes de sedimentação de zeleney: 16,25, 22,75 e 23,25 ml, respectivamente. Tiras de pão foram submetidas à compressão uniaxial entre duas placas paralelas em uma Máquina Universal de ensaios Instron para determinar a firmeza do pão. Os resultados apresentaram diferenças nos atributos sensoriais dos pães feitos de farinha com diferente conteúdo e qualidade de proteína demonstrando que farinhas com proteína de alta qualidade não formam lâminas nem expandem sob alta temperatura -condições aplicadas na produção de pães Tatfoon, mas que não são adequadas para este tipo de pão. Os resultados demonstram ainda que a farinha com 11,5% de proteína produziu pão com as melhores características sensoriais e tempo de armazenamento aceitável. Palavras-chave: pão sírio; proteína; deterioração; textura. AbstractThe quality of flat breads depends in part on the textural properties of breads during storage. These properties are largely affected by flour protein quality and quantity. The present study aimed to examine differences between sensory properties, textural and staling of Tandoori breads made from flours of different quality and different quantities of protein. This was implemented by using three flours with 9.4, 11.5 and 13.5% protein contents and different protein qualities shown by zeleney sedimentation volume 16.25, 22.75 and 23.25 ml respectively. bread strips were submitted to uniaxial compression between two parallel plates on an Instron Universal Testing machine, and firmness of the breads was determined. results indicated the differences in the sensory attributes of breads produced by flours of different protein content and quality, demonstrating that high protein high quality flours are not able to sheet and expand under the high temperature -short time conditions employed in Taftoon bread production and are therefore not suitable for this kind of bread. results showed that flour with 11.5% protein content, produced bread with better sensory characteristics and acceptable storage time.

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“…They have a short baking time of about 2-3 minutes (29); thus the impact of flour properties on the end product's characteristics may be different in flat breads compared with pan breads, which bake for longer time and have sufficient time to expand (25). Toufeili et al (1999) studied the rule of gluten proteins in the baking of Arabic bread, and indicated that highly elastic doughs derived from high quality gluten are not compatible with the rapid expansion of gases under the high temperature -short time conditions employed in the baking of flat breads (30). Salehifar et al (2010) studied the stalling process of Taftoon bread by texture analyzer, and indicated that high protein flours with strong qualities are not able to sheet and expand during high temperature -short time conditions employed in the baking of Taftoon bread (31).…”

Section: Introductionmentioning

confidence: 99%

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Kamaliroosta¹,

Ardebili²,

Asadi³

et al. 2016

Nutr Food Sci Res

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A B S T R A C T Background and Objectives:The quality of flat breads depends in part on their textural and structural properties during storage. These properties are largely affected by flour quality. This research aimed at evaluating the textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods, and determining the possible correlation between the obtained results. Materials and Methods:Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were used. Determination of texture firmness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours, respectively) during storage was carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage was performed by ultrasonic nondestructive technique, assessment of the breads' microstructure was made by SEM, evaluation of starch gelatinization and retro-gradation was performed by DSC, and the sensory evaluation of breads was made by a trained panelist. All determinations were made in triplicate, except the sensory test that was performed in ten repeats, and mean values were presented.Results: Lavash B made from medium flour had less firmnness, lower transition of ultrasonic wave velocity, less value of elastic modulus, reduced value of enthalpy, lower average temperature, more pore diameter and area of images, and higher points of sensory evaluation than Lavash A and Lavash C breads during the storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other.Conclusions: Desirable quality characterization and higher shelf life of Lavash B were due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during the storage time. This method is fast, non-destructive and cheaper than other methods, and can be used during production.

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The Role of Gluten Proteins in the Baking of Arabic Bread

Cited by 44 publications

References 21 publications

Quality parameters and baking performance of commercial gluten flours

Quality parameters and baking performance of commercial gluten flours

Effect of wheat flour protein variations on sensory attributes, texture and staling of Taftoon bread

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

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