Quality Control

Sahi, Sarabjit S.; Little, Kim; Ananingsih, Victoria Kristina

doi:10.1002/9781118792001.ch28

Cited by 6 publications

(6 citation statements)

References 25 publications

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“…Italian "Tipo 2" flour made from old varieties has usually poor rheological properties, resulting in a dough that is difficult to work [8]. The resulting breads are usually low volume with a dense crumb structure, two characteristics that are not appreciated by consumers [9]. Moreover, the Italian "Tipo 2" flours were found to result in dough with higher tenacity and lower extensibility than those refined [8].…”

Section: Introductionmentioning

confidence: 99%

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

et al. 2020

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Flour from old varieties are usually considered very weak flours, and thus difficult to use in breadmaking especially when processed as Italian “Tipo 2” flour. Hence, the aim of our study was to understand if agronomic treatments can be used to improve flour processability and the quality of three old wheat varieties. An experimental strip-plot scheme was used: three old wheat varieties (Andriolo, Sieve, Verna), two seeding densities, three levels of nitrogen fertilization (N35, N80, and N135), and two levels of foliar sulfur fertilization. Analyzed parameters related to kernel composition, dough rheology and bread quality. Sulfur and nitrogen treatments significantly affected protein composition and dough alveograph strength, which increased by about 34% with nitrogen fertilization, and by about 14% with the sulfur treatment. However, only nitrogen fertilization affected bread characteristics. Crumb density significantly decreased from N35 to N135, while springiness and cohesiveness increased. On the other hand, sulfur did not improve breads. This highlight the importance of performing breadmaking tests in addition to the rheological determinations. The poor technological performance of old wheat flours can be improved with agronomical treatments designed to obtain higher-quality bread.

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Section: Introductionmentioning

confidence: 99%

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

et al. 2020

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“…This can, however, lead to inferior bread quality and measures minimizing b-glucan degradation should therefore be studied together with effects on bread quality. Bread quality is a broad term, but bread volume, bread appearance (shape, crust color) and crumb quality (porosity, softness and color) are considered to be the most important characteristics determining quality and consumer acceptance (Sahi & Little, 2006).…”

Section: Introductionmentioning

confidence: 99%

Minimizing molecular weight reduction of β-glucan during barley bread making

Rieder

Ballance

Løvaas

et al. 2015

LWT - Food Science and Technology

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“…The specific volume of wheat breads reflects the ability of dough to expand and maintain gases during proofing and the early stages of baking [ 61 ]; it is linked with flour protein quality (gluten protein fractions), recipe formulation, gluten network development (continuity) upon mixing of all dough ingredients, and the fermentation conditions [ 62 , 63 ]. Sourdough breads have a higher volume than breads leavened by baker’s yeast due to the ability of the composite gluten-starch matrix to allow gas cell expansion and restraining the losses of gases in the acidic doughs prior to the heat setting of the hydrated protein-starch composite network structure [ 64 ] as well as the increased solubility of pentosans following fermentation [ 65 ].…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

Nouska,

Hatzikamari,

Matsakidou

et al. 2023

Foods

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A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker’s yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic ‘butter-like’ flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.

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Quality Control

Cited by 6 publications

References 25 publications

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density

Minimizing molecular weight reduction of β-glucan during barley bread making

Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism

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