Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough

Maslov, Alexander Y.; Mingaleeva, Zamira; Yamashev, T.A.; Shibaeva, Nailya

doi:10.21603/2074-9414-2022-3-2385

Cited by 6 publications

(3 citation statements)

References 29 publications

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“…Structure formation is the result of the formation of intermolecular disulfide bonds between gluten proteins, followed by the development of a gluten network that is responsible for binding starch and other flour components. [10].…”

Section: Determination Of Rheological Properties Of Test Semi-finishe...mentioning

confidence: 99%

“…The changes described above occurring in the test can be visualized using farinograms. It is also worth noting that a typical farinogram of wheat flour (figure 1), without adding additional ingredients, has one peak [10,11]. The results of studies of dough semi-finished products on a farinograph are shown in Table 2.…”

Section: Determination Of Rheological Properties Of Test Semi-finishe...mentioning

confidence: 99%

“…The water absorption of flour depends on the grinding, the integrity of the starch grain, the strength of gluten, proteins, dietary fibers, and other factors [10,12,13]. Analysing the data, it can be noted that the added green buckwheat flour has a nigligible effect on the water absorbtion of the mixture.…”

Section: Determination Of Rheological Properties Of Test Semi-finishe...mentioning

confidence: 99%

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Rheological properties of wheat dough with the addition of green buckwheat flour

Gur’ev,

Ivanova,

Korovyansky

et al. 2023

E3S Web Conf.

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Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample.

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Section: Determination Of Rheological Properties Of Test Semi-finishe...mentioning

confidence: 99%

Section: Determination Of Rheological Properties Of Test Semi-finishe...mentioning

confidence: 99%

Section: Determination Of Rheological Properties Of Test Semi-finishe...mentioning

confidence: 99%

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Rheological properties of wheat dough with the addition of green buckwheat flour

Gur’ev,

Ivanova,

Korovyansky

et al. 2023

E3S Web Conf.

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Technological aspects of managing the structural and mechanical properties of wheat bread crumb

Chernykh,

Alekseenko,

Smetanin

et al. 2024

Food systems

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This work is dedicated to the study of the structural-mechanical properties of wheat bread crumb 12 hours after baking and then every 24 hours during 108 hours of storage. The basis of this investigation was the study of the starch retrogradation process, which is a transfer of the amorphous structure of starch grains into the crystalline state, which predetermines an increase in the values of the hardness parameters and hardness index. The aim of the work was investigation of an effect of the state of carbohydrate-amylase and protein-proteinase complex of wheat flour by introduction of wheat malt and dry gluten on the structural-mechanical properties of crumb of bakery products and their staling rate during storage. In this study, the authors used baker’s wheat flour of the highest grade, wheat malt, dry gluten, bread from baker’s wheat flour of the highest grade that was made using the straight dough method by the experimental laboratory baking. The authors established an effect of dosing wheat malt and dry wheat gluten on changes in the water absorption of wheat dough in the process of mixing, on its rheological properties, on the structural-mechanical properties of crumb of wheat bread made by the experimental laboratory baking as well as on the rate of its staling during storage. The optimal dosage of wheat malt was 5%, which ensured the falling number equal to 235 s. The dose of dry gluten of 3% ensured the total gluten content in dough of 31.3%, dough moisture of 43.1% and dough consistency equal to 640 FU. Simultaneous introduction of wheat malt and dry wheat gluten ensured a decrease in the hardness index of wheat bread crumb by 55% and the rate of its staling by 3.3 times.

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Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation

Maslov

Ermakova

Yamashev

et al. 2023

Food Processing: Techniques and Technology

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To ensure a balanced diet, bakers use plant-based raw materials with a high nutritional value which affect the properties of flour and dough. We aimed to study the effects of a complex additive based on plant components on wheat flour’s amylolytic activity and gas-forming ability, as well as on the dough’s rise and gas-retaining ability during fermentation. Our study objects included premium wheat flour, a water-flour suspension, and wheat dough with a complex additive (at concentrations of 10, 16, and 22% by weight of flour mixtures). The additive contained whole wheat flour, crushed sprouted spelt, powdered pumpkin seeds, oyster mushrooms, and gooseberries at a ratio of 56.3:25.0:17.2:0.9:0.6, respectively. An amylograph-E was used to study the viscosity of the water-flour suspension during heating, an ICHP-1-2 apparatus measured the falling number, and an F4 rheofermentometer assessed the flour’s gas-forming ability and the dough’s rise and gas-retaining ability. The complex additive improved the enzymatic activity of the flour, increased the dough rise by an average of 8.4 mm, and reduced the fermentation time needed to reach the maximum height by an average of 17.8%, compared to the control. The total volume of carbon dioxide, as well as the volumes of lost and retained carbon dioxide, increased by an average of 35.8, 99.7, and 26.9%, respectively, compared to the control. The optimal concentration of the complex additive introduced into premium wheat flour was 16%, at which the dough rose to its maximum height and had the longest porosity time. To obtain high-quality products with this concentration of the additive, the total time of dough fermentation and proofing should be reduced by 17.8% compared to the unfortified dough. The results can be used in the production of bakery products from premium wheat flour fortified with the complex additive based on plant components. During the process, it is important to determine the duration of dough maturation and reduce the total time of dough fermentation and proofing depending on the concentration of the additive. Further research is needed to study the effect of the complex additive on the structural and mechanical properties of dough during its development.

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Effect of a Complex Plant Additive on Flour Mixes and Wheat Dough

Cited by 6 publications

References 29 publications

Rheological properties of wheat dough with the addition of green buckwheat flour

Rheological properties of wheat dough with the addition of green buckwheat flour

Technological aspects of managing the structural and mechanical properties of wheat bread crumb

Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation

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