Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Venturi, Manuel; Cappelli, Alessio; Pini, Niccolò; Galli, Viola; Lupori, Lucrezia; Granchi, Lisa; Cini, Enrico

doi:10.1016/j.lwt.2021.112500

Cited by 20 publications

(9 citation statements)

References 24 publications

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“…Moisture of bread crumb was measured by oven drying at 105 °C until a constant weight was achieved (Venturi et al ., 2022). Loaf specific volume (Vs) was determined by the rapeseed displacement method according to AACC Approved Method 10‐05 (AACC, 2000).…”

Section: Methodsmentioning

confidence: 99%

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Renoldi

Lucci

Peressini

2022

Int J of Food Sci Tech

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Summary Oleuropein (OP) is a polyphenol present in drupes and leaves of olive tree with health benefits and, as antioxidant, potentiality to alter gluten functionality. Effects of OP inclusion to wheat flour (0.01% and 0.02% on flour weight basis) on dough rheology and breadmaking performance, and bread features were investigated. Farinograph, uniaxial extension and shear rheometry (oscillatory and creep‐recovery) were applied. Doughs containing OP were stronger, more elastic, and less sticky indicating the ability of OP to act as flour improver. The strengthening effect of OP on gluten led to the increase in bread volume and softer crumb compared to control. A lower crumb density of bread with the addition of OP was related to a higher in vitro glycaemic response. An increase in the antioxidant capacity of bread made with the phenolic compound was also found.

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Section: Methodsmentioning

confidence: 99%

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Renoldi

Lucci

Peressini

2022

Int J of Food Sci Tech

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“…Therefore, it is desirable that bakery products have a balanced nutritional profile [1]. Among these, the most consumed one is refined wheat flour bread [2]. Unfortunately, its nutrient content is lower than that of whole wheat bread.…”

Section: Introductionmentioning

confidence: 99%

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

2022

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This study focuses on the possibility of using germinated lupine flour (GLF) in the breadmaking process in order to improve dough rheology and bread characteristics. For this purpose, different levels (0%, 5%, 10%, 15% and 20%) of germinated lupine flour were used, and the influence of its addition in wheat flour was analyzed. On empirical dough rheological properties, GLF addition in wheat flour has the effect of decreasing the water absorption capacity, dough consistency, baking strength, extensibility, tolerance for mixing and of increasing total gas production and falling number value. On fundamental dough rheological properties, GLF addition in wheat flour increased the tan δ and decreased the G′ and G″ modules with the increased dough temperature. The microscopic distribution of starch and gluten in the dough system was changed by GLF addition in wheat flour by an increase of the protein area and a decrease of the starch one. Regarding the bread characteristics, the GLF addition improved the specific volume, porosity and elasticity up to 15% GLF addition in wheat flour and decreased the textural properties gumminess and resilience. Regarding the color parameters of the bread, the GLF addition in the dough recipe had a darkening effect on the crumb and bread crust. The sensory data show that the bread samples up to 15% GLF addition in wheat flour were better appreciated than the control sample. According to our data, it is recommended to use a maximum level of 15% of the addition of germinated lupine flour in the dough recipe for making white wheat bread.

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“…Secondly, these biscuits are produced following different ingredients and recipes (Cantuccini Toscani PGI are produced using wheat flour, sugar, butter, honey, eggs, almonds, leavening agent (ammonium bicarbonate or others), and salt, while biscotto di Prato is produced using only wheat flour, sugar, eggs, almonds and pine nuts). However, despite the different recipes could influence the final products characteristics, as highlighted in earlier works, these products are mainly influenced by the four major stages of the production chain, i.e., milling, kneading, leavening, and baking [ 1 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although milling has the greatest impact on dough rheology and bread characteristics, the kneading process also plays a key role [ 7 , 8 ]. Cappelli and Cini (2021) [ 4 ] highlighted that it is essential to correctly manage kneading time, dough temperature, mixing speed, dough aeration, and other key parameters, to guarantee optimal dough rheology and best bread characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…Cappelli and Cini (2021) [ 4 ] highlighted that it is essential to correctly manage kneading time, dough temperature, mixing speed, dough aeration, and other key parameters, to guarantee optimal dough rheology and best bread characteristics. Regarding the improvement of the kneading process, control the dough temperature during kneading using alternative, eco-sustainable, refrigerants (like carbonic snow) [ 7 , 9 , 16 ], correctly manage the water addition during kneading [ 8 ], delay the addition of bran and middlings during kneading in whole wheat dough and bread production [ 17 ], and, finally, develop automatic, adaptive, and more usable kneading machines [ 8 , 18 , 19 , 20 ], seem to be the most interesting strategies.…”

Section: Introductionmentioning

confidence: 99%

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The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

Cappelli

Bini

Cini

2022

Foods

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Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be taken to understand the effects of storage time and environmental storage conditions, thus motivating this work. The aim of this study is to assess the effects of storage time, using one-way ANOVA, and environmental storage conditions (environmental temperature and humidity), using MOLS analysis, on flour composition, dough rheology, and biscuit characteristics. Seven levels of storage time were tested: T0 (control), T1, T2, T3, T4, T5, and T6. The results showed that flour storage time significantly increased dough tenacity (P) and curve configuration ratio (P/L), and decreased the biscuit volume (best at T0). However, 2–3 weeks of storage highlighted a significant increase in deformation energy (W), an essential alveograph parameter that is closely correlated to the technological success of leavened products. This optimum found for W might be considered as a great stride in understanding the effects of storage time, confirming that wheat flour can reach its optimal performance after two-three weeks of storage, in particular for W. Moreover, this information could be useful, not only for biscuits production, but also for bread and bakery products (and, thus, the entire bakery industry). MOLS analysis highlighted that dough rheology and biscuit characteristics are mainly affected by flour composition (primarily from starch content) rather than environmental storage parameters. In conclusion, to optimize the biscuit characteristics, it is necessary to use flours with a low content of damaged starch by selecting the most suitable milling technique and carefully managing the operative parameters.

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Effects of kneading machine type and total element revolutions on dough rheology and bread characteristics: A focus on straight dough and indirect (biga) methods

Cited by 20 publications

References 24 publications

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread

Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

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