Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality

Ktenioudaki, Anastasia; Butler, Francis; Gallagher, Eimear

doi:10.1016/j.lwt.2010.11.015

Cited by 9 publications

(3 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Hierarchical cluster analysis was used to classify gluten-free samples in the groups according to either dough or bread characteristics while PCA was used to interpret relationship between samples and variables. Parameters with positive correlation would be closed together on the plot; however, parameters with negative correlation would be opposite in the plot (Ktenioudaki et al, 2011). According to the dendrogram of HCA (Figure S3), the gluten-free bread could be divided into two clusters on the basis of similarity.…”

Section: Hierarchical Cluster Analysis and Principal Component Analysismentioning

confidence: 99%

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Srikanlaya

Therdthai

Ritthiruangdej

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Due to a lack of gluten, rice dough needed some additives to improve its properties. This study aimed to investigate effect of hydroxypropyl methylcellulose (HPMC), whey protein concentrate (WPC) and soy protein isolate (SPI) on rice dough and bread. HPMC increased water absorption of the rice dough (P ≤ 0.05). Adding SPI (2–4 g per 100 g flour) together with HPMC tended to increase stability time and reduce tolerance index. During fermentation, HPMC increased maximum dough height, while SPI increased final dough height (P ≤ 0.05). All addition improved tan δ (G″/G′) to be comparable to the wheat dough, but it could not improve gas production and retention. Therefore, specific volume, springiness, cohesiveness and chewiness of rice bread were lower than those of wheat bread (P ≤ 0.05). Percentage of small pores in rice bread was reduced to be comparable to wheat bread, by adding WPC. All addition could improve porosity of the rice bread.

show abstract

Section: Hierarchical Cluster Analysis and Principal Component Analysismentioning

confidence: 99%

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Srikanlaya

Therdthai

Ritthiruangdej

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The rheofermentometer is one of the most modern devices used for the assessment of wheat flour technological quality (Czuchajowska & Pomeranz 1993) and records the variations in a yeast rate of fermentation as a function of time (for example, CO 2 released per minute). It measures the development of dough during fermentation measured by a height sensor and gas development measured by a pressure sensor (Ktenioudaki et al 2011).…”

mentioning

confidence: 99%

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

Codină¹,

Mironeasa²,

Voica³

et al. 2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Codină G.G., Mironeasa S., Voica D.V., Mironeasa C. (2013): Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times. Czech J. Food Sci., 31: 222-229.A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of the correlations established between the parameters obtained by the two devices, very good correlations were obtained. For example, the gas production showed a positive correlation with glucose content after 60 min of fermentation (r = 0.846) and a negative correlation with fructose content after 120 min of fermentation time (r = -0.993).

show abstract

“…Acting as a sensitive foam structure carbon dioxide trapped in dough is difficult to determine. Evaluation of gas quantity produced during fermentation is frequently performed using volumetric methods, such as pressure variation [6][7][8][9][10]. In this study, was evaluated the influence of different temperatures on the carbon dioxide production during final fermentation of dough.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of carbon dioxide released by bread dough during proving stage

Istudor

Voicu

Muscalu³

et al. 2020

E3S Web Conf.

View full text Add to dashboard Cite

This study presents the analysis of multiple bread dough proving processes with the purpose of establishing a correlation between the concentration of released carbon dioxide during fermentation and the working parameters (time and temperature). The testing was performed using a standard recipe for white bread dough, a small capacity prover with air conditioning unit for temperature and relative humidity regulation, CO2 and temperature sensors with data acquisition plate. In the first part are presented the results for 11 measurements of CO2 concentration for one dough piece fermentation process at varying proving temperatures. In the second part of the paper are presented the results of 4 measurements of CO2 for 9 dough pieces proving at temperatures between 30 and 39 °C, at 3°C intervals. The obtained measurements of CO2 were correlated with the volume and dimensions of the finished products. The obtained results are considered relevant for this study and for the possibility of fermentation level evaluation using the quantity of CO2 released during proving. The presented study is part of an extensive research performed for the identification of a method for automated control of working regime in industrial bread dough provers using the measurements of released CO2.

show abstract

Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality

Cited by 9 publications

References 28 publications

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Effect of hydroxypropyl methylcellulose, whey protein concentrate and soy protein isolate enrichment on characteristics of gluten‐free rice dough and bread

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

Evaluation of carbon dioxide released by bread dough during proving stage

Contact Info

Product

Resources

About