Technology of Breadmaking

Cauvain, Stanley P.

doi:10.1007/978-3-319-14687-4

Cited by 98 publications

(71 citation statements)

References 80 publications

(108 reference statements)

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“…Gluten is the protein complex involved in the development of bread's volume and springiness. Structurally, gluten provide the network in which starch will gelatinize during baking, leading to bread's most common physical characteristics [2]. However, a significant amount of the worldwide population is not able to consume products containing this protein complex.…”

Section: Introductionmentioning

confidence: 99%

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

et al. 2020

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Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.

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Section: Introductionmentioning

confidence: 99%

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

et al. 2020

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“…[17] Protein content was higher than 13.5% for all flours, thus most likely outstanding breadmaking quality can be assumed for these flours. [2] Fat content was significantly different between the flours. The lowest fat content was found for flour 3, which can be described by its low ash content.…”

Section: Discussionmentioning

confidence: 86%

“…Frequently employed analytical methods include Brabender Amylograph, RVA (Rapid Visco Analyser) pasting tests, and the Falling Number 1 method. [2] It has been shown that RVA pasting viscosity and falling number increase during ongoing storage of wheat flour [3,4] but also wheat kernels. [5,6] Pasting viscosities are representing a wide range of interactions among flour components during heating and cooling.…”

Section: Introductionmentioning

confidence: 99%

Role of α‐Amylase in the Pasting Behavior of Wheat Flours Upon Storage

et al. 2017

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Wheat flour pasting properties change during flour storage. Only little is known about the contribution of α‐amylase on this effect. This study aimed to monitor the changes in rapid visco analyser (RVA) pasting viscosities of four different wheat flours during 360 days of storage. To get an isolated view on the influence of α‐amylase, RVA curves were determined either with water or with 2 mM silver nitrate to inhibit α‐amylase. After 360 days of storage RVA final viscosity of the flours increased between 31 and 56%. When α‐amylase was inhibited it increased only by 12–28%. Remarkably, trough viscosity did not change during a storage time of 180 days when α‐amylase was inhibited. To estimate the α‐amylase activity of flours the ratio between peak viscosities of flour with and without inhibition was calculated. The estimation resulted in a decrease of α‐amylase activity by 22–43% during 360 days of storage. These findings suggest that the decrease of α‐amylase activity is a major influencing factor in the increase of pasting viscosity during flour storage. Additionally, differential curves from analyses with and without α‐amylase inhibition are a helpful tool to improve the understanding of the enzymes mode of action.

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“…However, prolonged frozen storage inevitably impairs the quality characteristics of the dough [4]. As a result, yeast’s viability and gas production ability decrease and gluten network’s stability and CO 2 retainability decline [5,6].…”

Section: Introductionmentioning

confidence: 99%

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

Giannou

Tzia

2016

Foods

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The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight loss, specific volume, crust, and crumb color, texture, and sensory evaluation. Dough behavior at sub-zero temperatures was further examined for control samples and samples with 6% gluten using Differential Scanning Calorimetry (DSC), while their low molecular sugar content (fructose, glucose, sucrose) was measured using High Pressure Liquid Chromatography (HPLC), as it can be associated with yeast viability and dough freezing point depression. The most stable samples were those with 4% and 6% gluten (for white flour) and those with 4% and 5% gluten (for whole-wheat flour). Gluten addition raised the freezing point of dough samples and preserved low molecular sugar generation after prolonged storage.

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Technology of Breadmaking

Cited by 98 publications

References 80 publications

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

Role of α‐Amylase in the Pasting Behavior of Wheat Flours Upon Storage

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products

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