Rye Constituents and Their Impact on Rye Processing

Verwimp, Tiny; Courtin, Christophe M.; Delcour, Jan A.

doi:10.1002/9781118308035.ch34

Cited by 6 publications

(6 citation statements)

References 110 publications

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“…APV ranged from 260 AU (RF9) to 480 AU (RF3), while FT ranged from 68.0 °C (RF5) to 83.0 °C (RF8). Rye flour shows optimal bread making quality with an APV in the range of 400–600 AU and with an FT in the range of 65 to 69 °C [29]. In the present study, only three rye flour samples, namely RF3 (480 AU), RF4 (450 AU), and RF8 (430 AU), were characterized by the optimal value of APV.…”

Section: Resultsmentioning

confidence: 77%

“…In the present study, only two tested flour samples (RF5 and RF6) were characterized by FNs below 200 s, while the remaining tested rye flour samples showed low α-amylase activity (FN values were above 200 s). That probably means that the dough from those rye flour samples were rigid and firm, and the obtained bread should be characterized by low volume, and a dry, dense, and hard crumb [4,29]. The tested rye flour samples differed significantly according to amylograph properties such as APV and FT (Table 1).…”

Section: Resultsmentioning

confidence: 99%

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Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Stepniewska

Hassoon

Szafrańska

et al. 2019

Foods

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The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

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Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Stepniewska

Hassoon

Szafrańska

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Moreover, rye (Meeus et al., 2019) and oat (Hüttner et al., 2010) prolamins and glutelins lack the ability to form a strong viscoelastic protein network that wheat gluten proteins form. As a consequence, hydrating and mixing rye flour results in poorly extensible dough (Verwimp et al., 2006; Weipert, 1997), whereas hydrating and mixing oat flour creates a cake‐like batter (Hüttner et al., 2010; Renzetti et al., 2010). Hence, the protein network in rye doughs and oat batters provides gas cells with less structural support during mixing, fermentation, and early baking than is the case in wheat dough.…”

Section: Gas Incorporation and Gas Cell (De)stabilization During Brea...mentioning

confidence: 99%

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Janssen

Delcour

2021

Comp Rev Food Sci Food Safe

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Proper gas cell stability during fermentation and baking is essential to obtain high‐quality bread. Gas cells in wheat dough are stabilized by the gluten network formed during kneading and, from the moment this network locally ruptures, by liquid films containing nonstarch polysaccharides (NSPs) and surface‐active proteins and lipids. Dough liquor (DL), the supernatant after ultracentrifugation of dough, is a model system for these liquid films and has been extensively studied mostly in the context of wheat bread making. Nonwheat breads are often of lower quality (loaf volume and crumb structure) than wheat breads because their doughs/batters lack a viscoelastic wheat gluten network. Therefore, gas cell stabilization by liquid film constituents may be more important in nonwheat than in wheat bread making. This manuscript aims to review the knowledge on DL/batter liquor (BL) and its relevance for studying gas cell stabilization in wheat and nonwheat (rye and oat) bread making. To this end, the unit operations in wheat, rye, and oat bread making are described with emphasis on gas incorporation and gas cell (de)stabilization. A discussion of the knowledge on the recoveries and chemical structures of proteins, lipids, and NSPs in DLs/BLs is provided and key findings of studies dealing with foaming and air–water interfacial properties of DL/BL are discussed. Next, the extent to which DL/BL functionality can be related to bread properties is addressed. Finally, the extent to which DL/BL is a representative model system for the aqueous phase of dough/batter is discussed and related to knowledge gaps and further research opportunities.

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“…The interchain disulfide bond between the gluten polypeptide and the secondary bond is more likely to be broken. The ability to recombine to form the gluten network and the strength of the gluten skeleton were weakened, resulting in shortened dough stability time, increased degree of softening of the blends, and decreased four quality coefficients (Verwimp, Courtin, Delcour, & Hui, 2006).…”

Section: Proximate Composition From Two Floursmentioning

confidence: 99%

Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread

Zhang¹,

Zhang²,

Cao³

et al. 2019

JFR

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WPPF was added into the wheat flour (WF) flour with different addition amount (0%~50%) to study the influence of whole purple potato flour (WPPF) on dough properties and quality of steamed bread. Result revealed that the WPPF addition significantly influenced the dough properties and quality of steamed bread. The water absorption, the maximum height of the gas release, total volume of CO2 release and the hardness of steamed bread significantly increased with the increase of WPPF addition amount, while decreased the dough stability, the maximum height of dough, the gas holding capacity and the specific volume. Moreover, peak viscosity, final viscosity and setback value had a remarkable decrease when 10% WPPF added, but increased following the addition of WPPF. Considering the sensory evaluation, the steamed bread with 20% WPPF is acceptable. Appropriate addition amount of WPPF improves the nutrition value and variety of steamed bread and did not effect on the quality of the quality of dough and steamed bread.

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Rye Constituents and Their Impact on Rye Processing

Cited by 6 publications

References 110 publications

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system

Effect of Whole Purple Potato Flour on Dough Properties and Quality of Steamed Bread

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