Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Maktouf, Sameh; Jeddou, Khawla Ben; Moulis, Claire; Hajji, Hejer; Remaud‐Siméon, Magali; Ellouz-Ghorbel, Raoudha

doi:10.1007/s13197-015-2065-z

Cited by 26 publications

(32 citation statements)

References 25 publications

(20 reference statements)

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“…Similar results were found by Seghchi et al (2001), where the bread specific volume increased up to a certain level with mushroom substitution and then decreased gradually with the increased percentage of mushroom content. To be specific, it is able to develop lipid monolayers at the gas or liquid interphase of the gas cells and, as a result, increases the ability of the dough to retain gas (Maktouf et al, 2016). The findings of Ulziijargal et al (2013) illustrated that the specific volume of bread substituted with mushroom mycelium was much lower than the control bread and resulted in a smaller sized loaf of bread.…”

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

“…The lipid content of bread has been reported to contribute to the differences in loaf volume (especially the polar lipid fraction). To be specific, it is able to develop lipid monolayers at the gas or liquid interphase of the gas cells and, as a result, increases the ability of the dough to retain gas (Maktouf et al, 2016). In addition, the different nutrient compositions for the doughs had different influences on the proliferation of yeast growth and gas production during the fermentation process, thus, influencing loaf volume (Ammar et al, 2016).…”

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

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Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Brennan

Serventi

et al. 2018

Cereal Chem

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Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement.Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed. Bread quality, including height, specific volume, moisture content, hardness, springiness, gumminess, and bubbles, was determined. Findings: Mushroom powder-substituted dough showed significantly less stability, higher water absorption capacity, less peak energy, and less extensibility than the control dough. The bread with mushroom powder were smaller in specific loaf volume (except for the 5% porcini mushroom), exhibited reduced springiness, and reduced height (except for the 5% porcini mushroom) compared to the control samples. Moreover, the addition of mushroom powder altered the porosity properties of the bread. Conclusions: Mushroom-supplemented bread have a place in the market as a functional, novel bread product, by delivering more dietary fiber, high-quality protein, and other bioactive components to consumers. Further research on the nutritional properties of these final bread products should be carried out in the future. Significance and novelty: White button, shiitake, and porcini mushrooms were incorporated into wheat bread to evaluate their effects on the dough quality and the physical-textural properties of final bread products.

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Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Brennan

Serventi

et al. 2018

Cereal Chem

View full text Add to dashboard Cite

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“…Gavurníková et al (2011) and Maktouf et al (2016) reported that there is decline in DDT on increment of level of millet flour in wheat flour. Dough should be optimally developed and should possess the strength to hold steam accounting for higher puffing height of chapatti.…”

Section: Empirical Rheology Of Wheat and Finger Millet Flourmentioning

confidence: 99%

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

et al. 2018

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Background and objectives: Steam leavened flat breads (chapatti) are the staple food of Asian people and cheap source of protein and energy. Finger millet addition can significantly enhance the nutritional status of chapatti as well as utilization on domestic and industrial scale for nutritional security. The study was conducted to assess the effect of finger millet flour incorporation in whole wheat flour on dough characteristics, pasting, and chapatti making attributes. Findings: The finger millet flour addition was negatively correlated (p ≤ 0.05) with water absorption capacity (r = −0.992), dough stability (r = −0.978), lightness (r = −0.999), puffing height (r = −0.996), and overall acceptability (r = −0.987) of the chapatti. The study clearly depicted that dough with 40% level of incorporation of finger millet flour possesses poor dough handling and sheeting characteristics. Redness and high phenolic content of finger millet accounted for reduced L* (46.73 ± 2.858)and b* (8.89 ± 0.425) values, whereas, a* values increased to 9.45 ± 0.325. Overall acceptability was also decreased from 9.0 ± 0.23 to 7.13 ± 0.22. The study concluded that addition of finger millet flour at 20% level resulted in dough with good handling and sheeting properties and overall acceptable chapatti. Conclusions: Considering dough handling, sheeting, and sensory analysis, finger millet flour at 20% level addition was recommended for chapatti preparation. Finger millet flour addition improved the nutritional profile of chapatti. Significance and novelty: This work extensively suggests that incorporation of finger millet will result in improvement of nutritional quality of chapatti as well as utilization of finger millet. This approach can be used to avail the nutritional benefits of finger millet as well as to increase the contribution of finger millet in food industry. K E Y W O R D Schapatti quality, dough handling, empirical rheology, finger millet

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“…Crumb volume represents the capability of retaining leavened gas within the dough mass (Onyango et al, 2009) as well as it is an important quantitative parameter for baking performance (Maktouf et al, 2016;Mondal & Datta, 2008). Crumb specific volume (cm 3 /g) is related to crumb hardness and relative elasticity (Scanlon & Zghal, 2001).…”

Section: Resultsmentioning

confidence: 99%

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

Rathnayake

Navaratne

2019

Journal of Texture Studies

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Porous crumb structure of rice‐related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm2 initial pressure, 1.5 kg/cm2 initial pressure) along with a control (unpressurized). Crumb volume, specific volume, bulk density, pH as well as crumb texture profile and cellular structure were analyzed. Results revealed that fermentation and gelatinization under air pressure (slightly higher than the atmospheric air pressure) conditions in the fabricated fermentation chamber help to arrest leavening gas within the dough mass to improve the properties of porous crumb structure. Sample fermented and gelatinized at 1 kg/cm2 initial pressure presented better crumb mechanical and cellular structural properties compared to the other two pressurized samples and the control.

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Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Cited by 26 publications

References 25 publications

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti)

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

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