Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties

Abstract

Breadmaking was performed with cellulose-blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such as bread height and specific volume (SV) gradually decreased in every sample; however, the decreasing levels of the properties in 7 types of various sizes varied. The decrease of bread height and SV was associated with the size of the cellulose granule. It was observed at both 10% and 20% blends that the same bread height and SV as for bread baked with only wheat flour could be obtained when the diameter of cellulose granule was above 154 mum in cellulose/wheat flour breadmaking, while they gradually decreased with granules below 154 mum. When the largest cellulose granules were mechanically ground to make smaller ones, the bread height and SV decreased with increasing grinding time. It was ascertained that the size of the cellulose granule was important for breadmaking properties. Cellulose-blended wheat flour was subjected to mixograph tests. When cellulose granules above 154-mum dia were blended with wheat flour, the profile of the mixogram was almost the same as that for wheat flour; that is, the profile had a short mixing requirement and showed a viscous gluten matrix. However, when cellulose granules below 81-mum dia were blended, a different curve showing a nonviscous dough due to breakdown of the gluten protein was observed, as ascertained by microscopy. Farmograph test showed that the amount of the released gas from cellulose-blended bread dough increased with decrease of the size of the cellulose granule due to breakdown of the gluten protein.

Low-Calorie Bread Baked with Charred Cellulose Granules and Wheat Flour to Eliminate Toxic Xanthene Food Dye in the Alimentary Canal

“…They applied a mixiograph test of cellulose granuleblended wheat flour dough to elucidate the effect on breadmaking properties of larger cellulose granules. 3) Cellulose granules with a diameter above 154 mm blended with wheat flour resulted in almost the same profile for the mixogram as that of wheat flour; i.e., the profile had a short mixing requirement and showed a viscous gluten matrix, 3) these being necessary for good breadmaking properties. However, cellulose granules with a diameter below 81 mm blended with wheat flour produced a different curve showing non-continuous and non-viscous dough due to breakdown of the gluten protein, as confirmed by microscopy of the cellulose granule/wheat flour dough stained with protein dye (coomassie brilliant blue).…”

“…Seguchi et al 3) have reported that the reason why bread baked with smaller uncharred cellulose granules (6-154 mm) and wheat flour gave inferior bread-making properties to those baked with larger uncharred cellulose granules (154-650 mm) and wheat flour was that the smaller uncharred cellulose granules interfered with the formation of a gluten matrix which was apparent from a mixograph test and microscopic observation; they also observed from a fermograph test that the amount of gas released from uncharred cellulose granules contained in the bread dough increased with decreasing size of the uncharred cellulose granules below 154 mm. The mixograph test and microscopic abservation in this experiment were performed with charred cellulose granules of 6 or 650 mm and wheat flour and the same results were obtained (data are not shown here).…”

“…A mixiograph test and microscopic observation were preformed according to Seguchi et al 3) to evaluate the dough made from charred cellulose granules and wheat flour. The granules and flour (10 g) were mixed with an amount of water determined by the farinograph, and the resulting dough was subjected to a mixograph test (National Mfg.…”

“…Seguchi et al 3) have reported the diameter of cellulose granules in bread to be an important factor in determining breadmaking properties, and that good properties could be maintained by using cellulose granules with a diameter above 154 mm. They applied a mixiograph test of cellulose granuleblended wheat flour dough to elucidate the effect on breadmaking properties of larger cellulose granules.…”

“…However, cellulose granules with a diameter below 81 mm blended with wheat flour produced a different curve showing non-continuous and non-viscous dough due to breakdown of the gluten protein, as confirmed by microscopy of the cellulose granule/wheat flour dough stained with protein dye (coomassie brilliant blue). 3) Such xanthene food dyes as erythrosine, phloxine, and rose bengal are used in processed foods because of their low cost, good spread of color, and aesthetic function. Erythrosine is listed in the US as FD & C Red no.…”