Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Li, Xiaoya; Hu, Honghai; Fen, XU; Liu, Zhengquan; Zhang, Liang; Hong, Zhigang

doi:10.1111/ijfs.14073

Cited by 21 publications

(27 citation statements)

References 34 publications

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“…The quoted authors state that the addition of non-bread flours increases the hardness of bread crumb. According to Li et al [ 34 ], soluble fiber fractions (especially arabinoxylans) can increase the stability of the dough, because the fibers combine in the form of chains with other macromolecules. As a result, it probably increases the hardness of the crumb.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Pycia

Ivanišová

2020

Foods

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The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb texture was analyzed by texture profile analysis (TPA) test using a texture meter. The color of the crumb was assessed in the CIE L*a*b* color space. Antioxidant properties were determined by the ABTS+ radical method. The contents of phenolic acids, flavonoids and total polyphenols were also determined. The test demonstrated that the enrichment of bread with nuts increased the level of minerals, protein, fiber and fat. Breads containing walnuts were characterized by the highest content of these nutrients. The bread with a 9% walnut content by the smallest volume (380 cm3) had lowest value of L*. The crumb of the enriched breads was characterized by greater hardness, gumminess and chewiness, the values of these parameters generally increasing in parallel to the nut content. Breads enriched with walnuts were characterized by a higher average total content of polyphenols (35.77 mg gallic acid equivalent (GAE)/100 g dry mass (DM)) compared to the breads enriched with walnuts (25.35 mg GAE/100 g DM).

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Section: Resultsmentioning

confidence: 99%

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Pycia

Ivanišová

2020

Foods

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“…Components in cereal cell walls especially arabinoxylan showed significantly higher water solubility that leads to the increase in water absorption capacity of dough through addition in flour by chain linkages and chain solvent interactions of these nonstarch polysaccharides (Carvajal-Millan, Guigliarelli, Belle, Rouau, & Micard, 2005;Guo, Yang, & Zhu, 2018;Khan & Shewry, 2009;Sasaki, Kaoru, & Takeshi, 2004). As water absorption capacity is increased, it ultimately leads to the decrease in dough development time, mixing time and softness of dough and increase in dough stability, peak height and MTI (Li, Hu, & Xu, 2019). Saeed et al (2016) probed the effect of arabinoxylan addition on farinographic, mixographic, amylographic, and extensographic characteristics of wheat flour and found that addition of arabinoxylan increased the water absorption capacity, dough stability, maximum extensibility, load volume, and texture whereas, decreased the gelatinization and maximum resistance.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Ain

Saeed

Kashif

et al. 2020

J. Food Process. Preserv.

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In this study, the effect of cereal endospermic cell wall from wheat, barley, and sorghum on rheological properties with special reference to farinographic and mixographic characteristics of wheat flour dough was observed. For the purpose, endospermic cell wall was isolated from two varieties of each cereals by using popping method. Moreover 1% and 2% of cereal endospermic cell walls were added in wheat flour and farinographic (i.e., water absorption capacity, dough development time, dough stability, softness of dough, mixing tolerance index [MTI]) and mixographic characteristics (i.e., mixing time and peak height) were determined through farinograph and mixograph. Results revealed that rheological properties of wheat flour were significantly improved by the addition of cereal cell walls. Higher increase in water absorption capacity (70.56 ± 0.32%), dough stability (7.77 ± 0.19 min), peak height (70.41 ± 0.34 BU), and MTI (73.59 ± 0.33%) of dough was observed with the addition of barley cell wall followed by wheat and sorghum cell walls at 2%. Moreover dough development time (3.13 ± 0.34 min), mixing time (4.32 ± 0.07 min), and softness of dough (125.60 ± 0.29%) were decreased more significantly through barley cell wall than wheat and sorghum cell walls. Conclusively, utilization of cereal cell wall in cereal-based products improve product quality. Practical applications Cereal cell wall is the layer of polysaccharides, that is, cellulosic and non-cellulosic. These components improve the farinographic and mixographic properties of dough. Cell wall has higher polysaccharides than grain. In this study, cereal cell walls (from wheat, barley, and sorghum) were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, MTI, and peak height were improved. In nutshell, utilization of cell wall in cereal-based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, bacterial infections.

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“…These rheological properties are improved through the addition of cell wall of different cereals and components of cell wall in cereal flour. Components in cereal cell walls, especially arabinoxylan, showed a significantly higher water solubility that leads to the increase in water absorption capacity of dough through addition in flour by chain linkages and chain solvent interactions of these nonstarch polysaccharides (Carvajal‐Millan, Guigliarelli, Belle, Rouau, & Micard, ; Khan & Shewry, ; Li et al, ; Sasaki, Kaoru, & Takeshi, ).…”

Section: Introductionmentioning

confidence: 99%

Exploring the effect of cereal bran cell wall on rheological properties of wheat flour

Tufail

Saeed

Arshad

et al. 2019

J Food Process Preserv

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The objective of present study was to probe the effect of cereal bran cell wall addition on farinographic and mixographic characteristics of wheat flour dough. For the purpose, bran cell wall was isolated from three varieties of each cereal (wheat, barley, maize) according to respective method. Additionally, cereal bran cell walls were added in wheat flour with concentrations of 1% and 2% and rheological properties were determined through farinograph and mixograph. Addition of cereal bran cell walls significantly improved rheological properties of wheat flour. Higher increase in water absorption capacity (71.55 ± 0.30%), dough stability (8.80 ± 0.09 min), peak height (74.11 ± 0.31 BU), and mixing tolerance index (74.54 ± 0.30%) of dough was observed with the addition of barley cell wall followed by wheat and maize bran cell walls at 2%. Moreover, dough development time (2.78 ± 0.38 min), mixing time (4.12 ± 0.27 min), and softness of dough (123.60 ± 0.79%) were decreased more significantly through barley cell wall than wheat and maize cell walls. Conclusively, exploitation of cereal bran cell wall in cereal‐based products improves product quality. Practical applications Cereal bran cell walls were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, mixing tolerance index, and peak height were improved. Utilization of cell wall in cereal‐based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, and bacterial infections.

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Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

Cited by 21 publications

References 34 publications

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Exploring the effect of cereal bran cell wall on rheological properties of wheat flour

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