Bread and Other Baked Products

Sievert, D.; Hoseney, R. C.

doi:10.1002/14356007.a04_331

Cited by 5 publications

(6 citation statements)

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“…B sample showed the highest values of these parameters confirming that the biga‐type preferment provides high strength to the dough (Sievert et al . ). Moreover, these data could be partly explained by the lowest amount in gas‐forming yeast content in dough samples.…”

Section: Resultsmentioning

confidence: 97%

“…Moreover, the lowest volume reached by biga‐type sample could be related to the known (Sievert et al . ) strength character that biga‐type preferment provides to the dough.…”

Section: Resultsmentioning

confidence: 99%

“…The bread produced by a straight dough method is generally chewy and not as soft as that produced by other methods, with a low volume and a coarse grain structure (Sievert et al . ). Moreover, the straight dough process yields bread that is usually less flavorful than those made from indirect processes, because the fermentation time is shorter and flavor compounds are not produced in high quantities (Atwell ).…”

Section: Introductionmentioning

confidence: 97%

“…Apart from adding flavor and texture, a biga also helps to preserve bread by making it less perishable (Sievert et al . ).…”

Section: Introductionmentioning

confidence: 97%

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Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

Balestra

Pinnavaia

Romani

2015

Journal of Texture Studies

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Dough characteristics as affected by different preferment types and fermentation times were evaluated. A dough type was obtained with yeasted stiff preferment (60% water), fermented for a long period (biga-type dough -B) and another one made with a semiliquid preferment (100% water), obtained with sourdough and fermented for a short period (poolish-type dough -P). The doughs obtained were compared with a standard dough (direct dough -D). During the first 60 min of fermentation, pH, titratable acidity, volume, empirical and fundamental rheological properties and gas cells number were evaluated. During fermentation time, all doughs underwent structural changes related mainly to an increase of resistance to the extension and a decrease of area and extensibility, with a noticeable change in volume and pH. Between all samples, B dough was the stiffest reaching the lowest volume (44.3 mL), the highest storage modulus (G′ = 10,982 Pa) and resistance to extension (31.78 g). PRACTICAL APPLICATIONSThis research provides practical information regarding how different fermentation methods (biga type, poolish type and direct method) can influence textural properties, pH, volume development and inner structure of doughs. During fermentation time, all doughs underwent structural changes depending on the fermentation methods used. The modifications are related mainly to an increase of resistance to the extension and a decrease of area and extensibility, with a noticeable change in volume and pH. Results indicate that different fermentation methods affect the dough characteristics. This information would be of benefit to the bakery products industry to optimize the main dough characteristics choosing the appropriate fermentation method, depending on the bakery product to realize.

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Section: Resultsmentioning

confidence: 97%

“…Moreover, the lowest volume reached by biga‐type sample could be related to the known (Sievert et al . ) strength character that biga‐type preferment provides to the dough.…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

“…Apart from adding flavor and texture, a biga also helps to preserve bread by making it less perishable (Sievert et al . ).…”

Section: Introductionmentioning

confidence: 97%

See 2 more Smart Citations

Evaluation of the Effects of Different Fermentation Methods on Dough Characteristics

Balestra

Pinnavaia

Romani

2015

Journal of Texture Studies

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“…Flour particle size is of minor importance for bread quality, but evidently impacts flour hydration rate and water‐holding capacity. Dough mixing hydrates flour particles, rubs them against each other, and completely disintegrates them so that no intact particles are present in optimally mixed dough (Hoseney ; Sievert and others ).…”

Section: Breadmentioning

confidence: 99%

Wheat (Triticum aestivum L. and T. turgidum L. ssp. durum) Kernel Hardness: II. Implications for End‐Product Quality and Role of Puroindolines Therein

Pauly

Pareyt

Fierens

et al. 2013

Comp Rev Food Sci Food Safe

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Wheat kernel hardness is a major quality characteristic used in classifying wheat cultivars. Differences in endosperm texture among Triticum aestivum L. or between T. aestivum and T. turgidum L. ssp. durum cultivars profoundly affect their milling behavior, the properties of the obtained flour or semolina particles, as well as the quality of products made thereof. It is now widely accepted that the presence, sequence polymorphism, or absence of the basic and cysteinerich puroindolines a and b are responsible for differences in endosperm texture. These proteins show features in vitro, including foaming and lipid-binding properties, which provide them with a potential impact in the production of wheatbased food products, where they may improve gas cell stabilization or modulate interactions between starch, proteins, and/or lipids. We here summarize the impact of wheat hardness on milling properties and bread, cookie, cake, and pasta quality and discuss the role of puroindolines therein.

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