Changes in biochemical and breadmaking properties of storage-damaged flour

Pomeranz, Y.; Daftary, R. D.; Shogren, M. D.; Hoseney, R.C.; Finney, K. F.

doi:10.1021/jf60155a009

Cited by 26 publications

(22 citation statements)

References 3 publications

(5 reference statements)

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“…The highest degree of softening 12 min (indicating good workability of the dough (strong dough)) after addition was observed for 0.5% and 1% Persian gum, while the lowest was observed for 5% salep gum. According to Pomeranz et al's [ 19 ] research, with increasing the softening degree, dough development time significantly reduced [ 19 ]. The degree of softening 10 min after addition confirms this result.…”

Section: Resultsmentioning

confidence: 99%

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Sahari

Mohammadi

Esfehani

2014

International Journal of Food Science

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Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.

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Section: Resultsmentioning

confidence: 99%

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Sahari

Mohammadi

Esfehani

2014

International Journal of Food Science

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“…The shorter DDT might be associated with reduced farinographic stability and high degree of softening (Pomeranz et al. 1968).…”

Section: Resultsmentioning

confidence: 99%

Effect of Mineral Fortification on Rheological Properties of Whole Wheat Flour

Akhtar¹,

Anjum²,

Rehman³

et al. 2009

Journal of Texture Studies

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This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product.

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“…These results suggest that phospholipases are present and active in the original endosperm and subsequent milled flour, and are able to hydrolyze phospholipids to PA and lysophosphatides during storage. The degradative products may have important effects on the rheological properties of bread dough (23).…”

Section: Resultsmentioning

confidence: 99%

Changes in Phospholipid Composition of a Winter Wheat Cultivar during Germination at 2 C and 24 C

Roche¹,

Andrews²,

Kates

1973

Plant Physiol.

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Evaluation of various solvent systems for lipid extraction of wheat Triticum aestivum L. cv. Rideau seeds showed that boiling 2-propanol followed by the Bligh-Dyer procedure was the most efficient method, with respect to lipid yield and ability to inactivate lipolytic enzymes. Ten phospholipids were identified in dry seeds; the major components being phosphatidyleholine, lysophosphatidylcholine, N-acyl lysophosphatidylethanolamine, N-acylphosphatidylethanolamine, and phosphatidylethanolamine. After growth for 1 week (2 C) or 31 hours (24 C), the proportions of phosphatidylethanolamine + lysophosphatidic acid and phosphatidic acid increased, lysophosphatidylcholine decreased, and the remaining phospholipids showed little change. At 5 weeks (2 C) or 72 hours (24 C), the seedlings showed 5-fold increases in the proportion of phosphatidic acid largely at the expense of phosphatidylcholine, small decreases in N-acyl lysophosphatidylethanolamine and N-acylphosphatidylethanolamine, and significant increases in lysophosphatidylcholine. The changes in phosphatidic acid and phosphatidylcholine are interpreted as being partially due to increasing phospholipase D activity during germination. In general, the phospholipid composition was similar in morphologically equivalent seedlings grown at 2 C or 24 C. The increased membrane content in seedlings grown at 2 C does not reflect any preferential synthesis of individual phospholipids.In a previous study (8) seedlings of Triticum aestivum L. cv.Rideau grown at 2 C were found to be more resistant to freezing temperature than their morphological equivalents germinated at 24 C. This resistance was correlated with increased synthesis and unsaturation of cell membrane phospholipids at the lower temperature. Knowledge of the changes in amounts of individual phospholipids in wheat seedlings during germination at both temperatures is required to clarify further the biochemical mechanisms underlying cold-hardiness.The phospholipid composition of wheat seeds has not pre- III. Petroleum ether (b.p. 30-60 C); three 1-hr extractions each with 10 ml of solvent at room temperature (3).IV. Chloroform-methanol-water (1:2:0.8); by the BlighDyer procedure (8). V. Boiling 2-propanol; two extractions each with 5 ml of solvent followed by a Bligh-Dyer extraction (8) of the meal residue; the extracts were combined.VI. Chloroform-methanol (2: 1); four 1-hr extractions with 10 ml of solvent followed by gel filtration on Sephadex G-25 (29).All total lipid extracts were brought to dryness under N2, and the residues were dried in a vacuum desiccator to constant weight, dissolved in 5 ml of chloroform, and aliquots were taken for phosphorus and fatty acid analysis (8).Phospholipid Composition of Seeds. Seeds were imbibed for 5 hr at 24 C, incubated at either 24 C for 31 and 72 hr or at 2 C for 1 and 5 weeks as described elsewhere (8); 2-g lots of seeds were macerated with 0.5 g of silica gel in a mortar with pestle, and total lipids were extracted separately by the methods IV and V. An aliquot of t...

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Changes in biochemical and breadmaking properties of storage-damaged flour

Cited by 26 publications

References 3 publications

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Effect of Mineral Fortification on Rheological Properties of Whole Wheat Flour

Changes in Phospholipid Composition of a Winter Wheat Cultivar during Germination at 2 C and 24 C

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