Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Goesaert, Hans; Brijs, Kristof; Veraverbeke, WS; Courtin, Christophe M.; Gebruers, Kurt; Delcour, Jan A.

doi:10.1016/j.tifs.2004.02.011

Cited by 841 publications

(627 citation statements)

References 104 publications

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“…The crumb firmness was affected by the crumb physical properties, such as loaf volume and crumb structure (Goesaert et al, 2005). Firmness in xanthan-containing bread was due to the lowest loaf volume values in composite bread (Ho, Abdul Aziz, & Azahari, 2013).…”

Section: Bread Crumb Texture Analysesmentioning

confidence: 99%

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Aziz

Bhat

et al. 2013

CyTA - Journal of Food

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Section: Bread Crumb Texture Analysesmentioning

confidence: 99%

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Aziz

Bhat

et al. 2013

CyTA - Journal of Food

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“…According to Wang et al (2003), the negative effects of WUAX are related to their interference in the gluten network formation. Besides competing for water, making it unavailable for gluten network development, WUAX destabilize the gas cells by forming physical barriers in the gluten network during dough development (GOESAERT et al, 2005).…”

Section: Bread Quality Assessmentmentioning

confidence: 99%

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

et al. 2012

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The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

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“…The vast majority of bread is traditionally produced from wheat (Goesaert et al, 2005). Although bread is generally produced with the flour from common wheat (Triticum aestivum L), for this reason also called "bread wheat", the use of semolina from durum wheat (Triticum durum Desf) in bread production is quite common in southern Italy (Corsetti et al, 2001;Quaglia, 1988).…”

Section: Introductionmentioning

confidence: 99%

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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Wheat flour constituents: how they impact bread quality, and how to impact their functionality

Cited by 841 publications

References 104 publications

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

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