Relationships between flour/dough microstructure and dough handling and baking properties

Autio, Karin; Laurikainen, Taru

doi:10.1016/s0924-2244(97)01039-x

Cited by 86 publications

(46 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Softer texture of bread containing flaxseed can be due to the shortening in the flaxseed since shortening can soften the crumb of bread. Autio and Laurikainen (1997) reported this role of fat in bread. Also, results indicated that bread containing CFFGA and CGFHF had a softer texture than control bread and bread containing GF.…”

Section: Texture Analyzer and Staling Testmentioning

confidence: 83%

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

et al. 2014

View full text Add to dashboard Cite

Flaxseed is used to fortify bread. In order to reduce cyanogenic glycosides compounds of flaxseed, ground flaxseed was incubated at 30°C and heated in a kitchen microwave oven. The cyanogenic compounds of flaxseed were reduced to 13.4 %. Treated ground flaxseed was coated with Arabic gum solution containing ascorbic acid and hydrogenated fat and was stored at 25°C for 80 days in order to prevent oxidation of flaxseed oil. Results showed that oxidation in coated samples was lower than that in control samples and that there was a significant difference between them (p<0.01). Coated and uncoated ground flaxseed was added to wheat flour in 5, 15 and 25 % levels in order to produce fortified Taftoon bread. Rheological, physical and organoleptic tests were carried out in order to evaluate dough and bread properties. Results showed that with increasing coated and uncoated ground flaxseed percentages, a decrease in water absorption and an increase in stability, dough development and relaxation time of dough occurred. The lowest water absorption was observed by adding 25 % coated ground flaxseed with hydrogenated fat. The highest dough development and dough stability time were observed by adding 25 % coated ground flaxseed with Arabic gum. Results indicated that coated and uncoated ground flaxseed has a good effect on decreasing the staling rate compared to the control bread. Results of organoleptic test showed that bread with 5 and 15 % coated and uncoated ground flaxseed had better acceptability.

show abstract

Section: Texture Analyzer and Staling Testmentioning

confidence: 83%

Effect of coated and uncoated ground flaxseed addition on rheological, physical and sensory properties of Taftoon bread

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Fats with a high solid content, characterized by a large number of small fat crystals with a high melting point, can stabilize air bubbles in the batter. On the other hand, too hard a fat can impede batter aeration [Brooker, 1996;Autio & Laurikainen, 1997]. High contents of TFA and SFA provide a high melting point and a solid fat content [Żbikowska et al, 2012].…”

Section: Discussionmentioning

confidence: 99%

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

Żbikowska¹,

Marciniak-Łukasiak²,

Kowalska³

et al. 2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers -containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken.It was demonstrated that it was possible to substitute fat with inulin in fatty sponge-cake products. However, in the case of fat with a high content of trans fatty acids (TFA), its substitution even with higher amounts of inulin had a smaller impact on the qualitative parameters of products than in the case of fat without TFA.Substitution of fats with inulin allows for eliminating dangerous TFA, reduces energetic value of food products, and simultaneously enriches them with nutritionally-valuable oligosaccharides. Furthermore, products without the addition of inulin-based fat can be an alternative to conventional fatty sponge-cake products and a factor that supports prevention in many food-related and other diseases.

show abstract

“…While, viscoelastic effects may lower the bubble growth, coalescence may alter the bubble size distribution by formation of bigger cells making the bubble size distribution broader. Towards the end of the baking process, the dough begins to set and the bubble boundaries break up to form an open network of pores, releasing the trapped gas (Autio and Laurikainen, 1997). This effect is not incorporated into the present model.…”

Section: Discussion On Model Assumptionsmentioning

confidence: 99%