Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

Abstract

13Dietary fiber incorporation into bread dough systems greatly interferes with 14 protein association and behavior during heating and cooling. The objective of this 15 study was to understand the individual and combined effects of dietary fibers on 16 dough behaviour during mixing, overmixing, pasting and gelling using the Mixolab® 17 device. Impact of different commercial dietary fibers (inulin, sugar beet fiber, pea cell 18 wall fiber and pea hull fiber) on wheat dough mixing, pasting and gelling profiles has 19 been investigated. Mixolab® plots indicates that the incorporation of sugar beet fiber 20 into the dough matrix induces the disruption of the viscoelastic system yielding 21 weaker doughs and it greatly competes for water with starch affecting pasting and 22 gelling. Conversely, inulin in the range tested seems to integrate into the dough 23 increasing its stability. Additionally, the responses acquired with this device were 24 compared with those obtained with other available methodologies, such as the 25Brabender Farinograph and the Rapid Visco Analyser, to explore its use as a suitable 26 technique for studying fiber enriched bread dough physical properties. A broad range 27 of correlation between Mixolab® and traditional devices were found. 28 29 2

Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

“…During the cooling process, an enhancement of dough consistency associated with starch gelling, due to amylose chains crystallisation, was observed. That consistency increase is greatly dependent on the starch type and the presence of gelling additives or ingredients with water binding ability [42,52]. A high increase in the consistency during cooling suggests that dough presents high retrogradation tendency, and consequently, the baked product prepared from this dough would undergo high staling rate over storage [50].…”

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

“…Decreased water absorption was also reported for inulin of different degrees of polymerisation (Meyer & Peters, 2009). Stability during heating (using a Mixolab®) was negatively correlated with water absorption; the addition of Fibruline resulted in an increase in stability during heating, suggesting a decrease in water absorption (Rosell, Santos & Collar, 2010). Some authors have added carboxymethyl cellulose (CMC) to the mix to improve the texture of the dough without altering its properties on baking (Meyer & Peters, 2009).…”

“…Conversely, the dough volume at maximum development was lower (Wang, Rosell & de Barber, 2002). Dough stability was also increased by the addition of inulin of different degrees of polymerisation (Meyer & Peters, 2009); however the addition of Fibruline did not have an impact on the overall stability (Rosell, Santos & Collar, 2010). In contrast, shorter stability times at final proof were reported for the addition of 5% Fibrex, Inulin HPX and Inulin GR (Filipovic, Popov & Filipovic, 2008;Filipovic, Filipovic & Filipovic, 2010).…”

Applicability of Mixolab test with local wheat flours

“…The maximum correlation coefficient observed (r = 0.93, P<0.001) was the one that compared the stability of both devices. Working with a very different set of samples, Rosell et al (2010) also observed significant correlation between these parameters, although with a lower coefficient (0.77, P<0.05). Similarly, several Mixograph parameters were reported to be significantly correlated (r=0.39-0.93, P<0.001) with Mixolab stability (Caffe-Treml, Glover, Krishnan, & Hareland, 2010).…”

“…During the first years after its release, Mixolab reproducibility was verified in an international collaborative study and standards were released (Dubat, 2010). It allowed different kinds of studies, like the characterization of bread doughs enriched with fibre (Rosell, Santos, & Collar, 2010), the modelling of dough mixing (Ohm, Simsek, & Mergoum, 2012), and the determination of the effect of hydrocolloids on thermo-mechanical properties of dough (Rosell, Collar, & Haros, 2007). It proved to be useful for studying protein aggregation and starch structural changes during IJFS April 2015 Volume 4 pages 78-87 dough mixing and heating (Rosell, AltamiranoFortoul, Don, & Dubat, 2013) and appropriate to screen genotypes for dough strength (Koksel, Kahraman, Sanal, Ozay, & Dubat, 2009).…”