Effect of bread dough mixing method on rye bread quality

Djukic, A Dragutin; Radović, Mia; Mandić, Goran; Veskovic-Moracanin, M Slavica

doi:10.2298/apt1445011d

Cited by 3 publications

(3 citation statements)

References 27 publications

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“…Moreover, it was found that rye scald significantly affected the crumb cell diameter and area, as more cells per slice area could be obtained [40]. A lower pH in fermented rye scald may cause peptization and swelling of the proteins in the flour, increasing the consistency and subsequently the dough's ability to retain carbon dioxide [50]. It has also been claimed that as the acidity rises, all of the moisture in the dough is bound by the undegraded starch, which may have an impact on mass loss after baking [51].…”

Section: Bread Qualitymentioning

confidence: 99%

“…Gao et al (2018) observed higher sensory scores of rye-wheat breads made with heat-treated rye flour [40]. Djukic et al (2013) reported that with the addition of rye scald to bread dough, the sensory qualities of the rye/wheat bread were enhanced [50]. Higher scores of bitterness for breads with Sc and FSc could be explained by the presence of wholemeal flour, which contains bitter taste-eliciting bran [59].…”

Section: Sensory Properties and Overall Acceptability Of Bread Samplesmentioning

confidence: 99%

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The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

Klupšaitė

Starkutė

Zokaitytė

et al. 2023

Foods

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The aim of this study was to evaluate the influence of scalded (Sc) and scalded-fermented (FSc) (with Lactiplantibacillus paracasei No. 244 strain) rye wholemeal flour on the quality parameters and acrylamide formation in semi-wheat-rye bread. To that purpose, 5, 10 and 15% of Sc and FSc were used for bread production. Results showed that scalding increased fructose, glucose and maltose content in rye wholemeal. Lower concentrations of free amino acids were found in Sc when compared with rye wholemeal, but fermentation of Sc increased the concentrations of some amino acids (on average by 1.51 times), including gamma aminobutyric acid (GABA, by 1.47 times). Addition of Sc and FSc had a significant influence (p ≤ 0.05) on bread shape coefficient, mass loss after baking and most bread colour coordinates. Most of the breads with Sc or FSc showed lower hardness after 72 h of storage compared with the control (i.e., without Sc or FSc). FSc improved bread colour and flavour, as well as overall acceptability. Breads with 5 and 10% of Sc had a similar level of acrylamide to the control, while its level in breads with FSc was higher (on average, 236.3 µg/kg). Finally, different types and amounts of scald had varying effects on the quality of the semi-wheat-rye bread. FSc delayed staling and improved sensory properties and acceptability, as well as the GABA level of wheat-rye bread, while the same level of acrylamide as was seen in control bread could be reached when using between 5 and 10% of scalded rye wholemeal flour.

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Section: Bread Qualitymentioning

confidence: 99%

Section: Sensory Properties and Overall Acceptability Of Bread Samplesmentioning

confidence: 99%

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

Klupšaitė

Starkutė

Zokaitytė

et al. 2023

Foods

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“…The most typical way of baking rye bread is to use sourdough method, which has several advantages against straight-dough method (Djuki c et al, 2014). Sourdough originated acidity improves the baking quality of rye, which is mostly based on the swelling and degradation of cell walls, arabinoxylans, and proteins during fermentation.…”

Section: Baking Quality Of Ryementioning

confidence: 99%

Rye: Current state and future trends in research and applications

Németh

Tömösközi

2021

AAlim

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After wheat, rye is the second most important raw material for bread and bakery products, and it is one of the most excellent sources of dietary fibres and bioactive compounds. Besides, rye is utilised in more and more other food products as well, such as breakfast cereals, porridges, pasta, snack products, etc. Interestingly, its production is decreasing worldwide, probably because of the expansion of other cereals (e.g. triticale), but also the effect of climate change can also play a role therein. However, there is no doubt that scientific research aimed at studying the possible health benefits and the potential of rye in the development of novel food products has intensified over the past decade. The aim of our paper is to make a comprehensive review of the latest results on the compositional and technological properties of rye that fundamentally influence its utilisation for food purposes. Furthermore, this review aims to identify the current development directions and trends of rye products.

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The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

Alkay

Yılmaz

Can

et al. 2022

Food Processing Preservation

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In this study, the utilization of LAB (Lactiplantibacillus plantarum, Levilactobacillus brevis, Furfurilactobacillus rossiae, Weissella cibaria) cultures with selected flours of different immature cereal grains (wheat, barley, oat and rye) on sourdough and sourdough bread was investigated. In total, 16 different sourdough breads were produced and microbiological, pH, TTA and rheological properties of sourdoughs at 0, 8 and 24 h were determined. At the beginning of the fermentation, while sourdoughs showed elasticity, they showed viscoelastic properties after 24 h of fermentation. The sugar profile of cereal grains at the stage of milk formation and the sugar groups presented in EPSs isolated from sourdoughs were revealed by HPLC analysis. The sugar groups in sourdoughs were glucose, xylose and arabinose, while the sugars in the immature cereal grains were glucose, fructose and mannose. The highest EPS production level (1882.69 ± 8.16) was observed in immature barley flour and Lpb. plantarum containing sourdough and all sourdoughs were found to contain glucan type EPSs. It was observed that the amount of EPS produced by the related species differed significantly under different grain conditions. Besides, it was observed that the sourdough breads produced were harder than the control bread. Novelty Impact Statement Wheat, barley, oat and rye immature grains and four distinct LAB strains were used during sourdough fermentation. Immature grain type and LAB strain used were determinants for in situ exopolysaccharide (EPS) production. Viscoelastic properties of sourdough and textural properties of sourdough bread were affected by grains and LAB strain utilized.

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Effect of bread dough mixing method on rye bread quality

Cited by 3 publications

References 27 publications

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

Rye: Current state and future trends in research and applications

The effect of flours of different immature cereal grains on sourdough and sourdough bread: Microbiological, rheological, textural and sugar profiles

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