Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină, Georgiana Gabriela; Mironeasa, Silvia

doi:10.1007/s13197-016-2387-5

Cited by 17 publications

(27 citation statements)

References 30 publications

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“…The statistical significance of the linear term of GPF level addition in RWF as well of its quadratic term shows a higher effect of this factor on the dough ST. A decrease of dough ST with the GPF level increase can be related to the gluten dilution as a result of an addition of nongluten flour like GPF. Similar results were reported for flaxseed flour (Codină & Mironeasa, ) at high levels of flaxseed addition, the gluten matrix presenting physical disruption which can cause dough weakening. The results obtained are in accord to others previously reported (Bono, ; Mironeasa et al, ), revealing that GPF added in wheat flour leads to a decrease of dough ST with the addition level increase.…”

Section: Resultssupporting

confidence: 86%

“…In this sense, response surface methodology (RSM) is suitable to reduce the number of experiments required to assess the factors involved in a process and their interactions, generating mathematical models and needing less time. RSM has been successful applied in the development, improvement, and optimization, in conjugation with desirability function of different composite flour formulations (Codină & Mironeasa, ; Kurek et al, ; Marcin, Jarosław, Monika, & Agnieszka, ; Mironeasa, Codină, & Mironeasa, ), describing the relationships between responses and factors and highlighting the effect of factors, alone or in combination, on dough bread rheological characteristics, dough microstructure, or baked products properties. Conversely, during the last years have seen new tools of data analysis in the area of artificial intelligence, like Artificial Neuronal Networks (ANNs), which offer real advantages over conventional modeling (Funes, Allouche, Beltrán, & Jiménez, ).…”

Section: Introductionmentioning

confidence: 99%

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Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

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The valorization of grape peels by‐product to supplement wheat bread has immense potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main aims of this study were successful modeling of dough rheological properties using predictive models, investigating the effect of factors, grape peels flour (GPF) variety, level and particle size (PS) of GPF added in RWF on responses, and finally, optimizing the formulation with respect to dough rheological behavior. The rheological properties of grape peels–wheat composite flour formulated with GPF from two variety and increasing levels of GPF (0–9%) in the presence of different PS (large, L > 500 μm; medium, 200 μm > M < 500 μm, and small, S < 200 μm) of GPF was evaluated using farinograph, alveograph, and dynamic oscillation measurements. The artificial neural network models (R2 > .82) developed to predict dough rheological properties highlighted an improved estimation and predictive capabilities compared with response surface methodology models (R2 > .77). The multiobjective optimization approach allowed anticipation of the optimal value for each response in terms of dough rheological properties as function of GPF from white variety of small PS, which replaced RWF at level of 3.81%. Practical applications In the composite flour formulation to produce effectiveness and nutritive bread, optimizing dough rheology in relation to the formulation factors represents the actual need for the bread‐making industry. Dough behavior during mixing (water absorption, dough stability, dough development time, and degree of softening), alveograph parameters (dough tenacity, extensibility, and deformation energy), and dynamic rheological properties (elastic modulus, viscous modulus, loss tangent, and complex viscosity) are considered essential to optimization of grape peels–wheat composite flour formulation. The current study revealed the efficacy of modeling and optimization between response surface and artificial neural network techniques for the grape peels–wheat flour dough rheological properties. The information given from this study would help the industry to develop new bread‐making products with the desired particle size with optimum functional and nutritional properties.

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Section: Resultssupporting

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Mironeasa

2019

J Food Process Engineering

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“…() also reported that the DT decreased with the addition of extruded wheat flour. DT is related to the gluten content and WA (Codinä & Mironeasa, ). The addition of BRF and EBRF led to a dilution of gluten which decreases the quantity and quality of protein and hence, the dough became weaker.…”

Section: Resultsmentioning

confidence: 99%

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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Addition of raw black rice flour leads to deficient processability on bread making quality. One of the effective methods to modify the functional properties of black rice flour (BRF) composite dough is to extrude black rice flour (EBRF) before incorporation. This study investigated and compared the effect of BRF and EBRF addition level of 10%-50% on the rheology, microstructure of dough and bread quality. The rheological properties of composite dough were recorded by Mixolab, stress relaxation and tensile test. The substitution of EBRF presented higher water absorption but lower development time, protein weakening, starch gelatinization, starch gel stability and starch retrogradation than wheat flour dough. Both the BRF and EBRF dough presented solid-like behaviour, while the EBRF dough showed more viscous, higher resistance and extensibility than BRF dough. The dough microstructure of dough was observed by SEM, and a more compact structure of EBRF dough could be seen than BRF dough. The incorporation of EBRF in bread quality presented higher specific volume, lower bake loss and firmness than BRF bread. These findings indicated the potential utilisation value of extruded black rice flour in bread making.EBRF on dough rheology and bread quality J. Ma et al.

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“…Fluorescein detects starch and rhodamine B proteins from the dough system. The EFLM images were analyzed using ImageJ (v. 1.45, National Institutes of Health, Bethesda, MD, USA) software according to Peighambardoust et al [44] and Codină and Mironeasa [45,46].…”

Section: Microstructure Of Flour Composite Doughmentioning

confidence: 99%

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Mironeasa

Codină

2019

Foods

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The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G' and loss modulus G" increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products.2 of 15 are used in animal feed or as soil fertilizers [11]. However, today there is an increasing trend of using this by-product as a source of functional components in different products knowing that the tomato pomace is a rich source of valuable compounds which can be recovered and used in food, pharmaceutical and cosmetic industries as natural ingredients [12,13]. In the chemical composition of tomato pomace high level of total dietary fibers, proteins, fats and medium amounts of ash are found [14].The peel and seed by-products of tomato pomace represents approximately 20-50 g·kg −1 of the initial weight of tomatoes and can be used individually or combined [14]. Regarding the combined utilization, the literature reports that, due to the significant amounts of bioactive phytochemicals from tomato pomace, it can be used as natural antioxidants for the formulation of functional foods, or as additives in food systems to extend their shelf-life [15][16][17]. Other studies showed that tomato pomace can be considered a good source of some macroelements, such as potassium, manganese and calcium and microelements, i.e., copper and zinc, which are cofactors of the antioxidant enzymes [15]. As individual part of by products, many studies [16][17][18][19] highlighted the possibility of using the tomato peels as a source of carotenoids and antioxidants to enrich various foods products or to produce new functional ones. The other part of tomato by-product, tomato seeds, account for approximately 10% of the fruit and 60% of the total by-product and contain a high amount for protein, fat and mineral elements such as potassium, calcium, iron, manganese, zinc and copper [14,20]. To...

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Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Cited by 17 publications

References 30 publications

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

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