Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation

Abstract

Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry.

Effects of the addition of waxy and normal hull‐less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads

“…In the baking industry, a better understanding of the rheological properties of flour dough during processing is essential, as these properties have strong associations with the quality attributes of the end products (Peressini et al., 2017). The farinograph properties of flour depend on its components such as starch and β‐glucan and strongly on protein quality and quantity (Skendi, Biliaderis, Papageorgiou, & Izydorczyk, 2010).…”

Elucidation of the mechanism that forms breadbaking properties of the spelt grain

“…Amino acid composition of the strong and weak wheat is the same. That is why quality of gluten is one of the main indicators characterizing suitability of flour for production of bakery and confectionery products [10].…”

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

“…NDT ultrasound can be employed to evaluate microstructure and mechanical properties of materials, as well as to acquire information on microscopic inhomogeneities and discontinuities with no destruction of the test specimen (Shah & Ribakov, 2009;Wu, Jen, Kobayashi, & Blouin, 2011). An extensive use of lowintensity ultrasound to evaluate the mechanical properties of wheat flour doughs has been reported in the literature (Alava et al, 2007;Bellido & Hatcher, 2010;Daugelaite, Strybulevych, Scanlon, & Page, 2016;Elmehdi, Scanlon, Page, & Kovacs, 2013;Garc ıa-Alvarez, Salazar, & Rosell, 2011;Hatcher et al, 2014;Mehta, Scanlon, Sapirstein, & Page, 2009;Owolabi, Bassim, Page, & Scanlon, 2008;Peressini et al, 2017;Skaf, Nassar, Lefebvre, & Nongaillard, 2009). That is, the propagation of ultrasonic waves through food materials is affected by their structural and mechanical properties, that is, the speed and the energy of the ultrasound are changed due to its propagation through foods.…”

“…Moreover, the possibility of propagating ultrasonic waves at various frequencies through samples allows for structural and mechanical characterization of food constituents with various size scales (Scanlon & Page, 2015). An extensive use of lowintensity ultrasound to evaluate the mechanical properties of wheat flour doughs has been reported in the literature (Alava et al, 2007;Bellido & Hatcher, 2010;Daugelaite, Strybulevych, Scanlon, & Page, 2016;Elmehdi, Scanlon, Page, & Kovacs, 2013;Garc ıa-Alvarez, Salazar, & Rosell, 2011;Hatcher et al, 2014;Mehta, Scanlon, Sapirstein, & Page, 2009;Owolabi, Bassim, Page, & Scanlon, 2008;Peressini et al, 2017;Skaf, Nassar, Lefebvre, & Nongaillard, 2009). Ultrasonic waves could propagate through wheat flour dough systems in shear or transversal (Leroy, Pitura, Scanlon, & Page, 2010) and compressional or longitudinal (Daugelaite et al, 2017) modes.…”

“…Employing the reflection technique at frequencies from 0.3 to 6 MHz, Braunstein, Page, Strybulevych, Peressini, and Scanlon (2012) demonstrated the ability of ultrasound to discern differences between the rheological properties of wheat flour doughs with and without inulin. Peressini et al (2017) used the same range for their reflectance ultrasonic technique and illustrated predictive capacity of ultrasonic parameters for breadmaking performance of various bread dough formulations. On the other hand, Kidmose, Pedersen, and Nielsen (2001) successfully used the transmission technique (f = 37 kHz) to determine the effect of water content and aging process on the rheological properties of wheat flour doughs.…”