Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Miś, Antoni; Nawrocka, Agnieszka; Dziki, Dariusz

doi:10.1007/s11947-017-1881-8

Cited by 35 publications

(17 citation statements)

References 39 publications

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“…fibre) into the dough, it affects the dynamics of both processes and at the same, the formation of different shape and position peaks on farinograph curve. Fibre preparations are known to affect the formation of the two peak farinograms (Miś et al ., ). Inulin, as a strong hygroscopicity fibre, induced a migration of water from gluten and starch, leading to partial dehydration (Bock & Damodaran, ; Pourfarzad et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of inulin on rheological properties of soft and strong wheat dough

Luo

Kou

Zhang

et al. 2018

Int J of Food Sci Tech

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Summary The influence of inulin with different degrees of polymerisation (DP) on the farinograph characteristics, extensograph parameters and fermentation rheological properties of soft and strong wheat dough was explored. The results showed that the addition of inulin can reduce the water absorption of doughs, and inulin with lower DP had more significant effect and the influence on the soft dough was stronger than the strong dough. Inulin can enhance mechanical properties of the gluten network and improve the resistance to mixing of soft dough. The extensibility of doughs decreased with increasing inulin. Inulin increased the resistance to extension of soft dough; however, it is reverse for strong dough. Adding inulin significantly increased the volume of gas production and the maximum expansion height of doughs, and the effect of inulin with lower DP was more prominent. Additionally, the gas‐holding capacity of doughs was enhanced by inulin.

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Section: Resultsmentioning

confidence: 99%

Effect of inulin on rheological properties of soft and strong wheat dough

Luo

Kou

Zhang

et al. 2018

Int J of Food Sci Tech

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“…Whereas non-aggregated β-structures were observed for pomaces with a high number of fatty acids. Reduction in the quality of bread supplemented with DFP can be caused by dehydration of the gluten network during dough mixing [ 93 , 94 ]. Therefore, application of preliminary moisturizing of DFP can eliminate negative changes in the gluten structure.…”

Section: Factors Affecting Structure Of Gluten Network Gliadins Amentioning

confidence: 99%

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

et al. 2021

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

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“…Такі продукти є найбільш повноцінними з огляду на біохімічний та мікробіологічний склад, адже в процесі бродіння накопичується ряд біологічно активних речовин (Yazar & Tavman, 2012;Lialyk et al, 2020). Останнім часом у рецептурах для виготовлення хлібобулочних виробів використовують нетрадиційну рослинну сировину (різні види патоки, морепродукти, ферментні препарати, рослинні добавки, тощо) для поліпшення органолептичних властивостей і підвищення їх біологічної цінності (Iorgachova & Lebedenko, 2015;Mis et al, 2017). Тобто, пропонується використання рослинної сировини, яка багата білками, харчовими волокнами, вітамінами різних груп, антиоксидантами, мінеральними речовинами (Zheltok, 2011;Pashova, et al, 2018).…”

Section: вступunclassified

Research of technological properties of bread made with the addition of beet kvass

Karpyk¹,

Kukhtyn²,

Selskyi³

et al. 2021

SMLNUVMBF

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The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.

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Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis

Cited by 35 publications

References 39 publications

Effect of inulin on rheological properties of soft and strong wheat dough

Effect of inulin on rheological properties of soft and strong wheat dough

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

Research of technological properties of bread made with the addition of beet kvass

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