The use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough

Ross, Kelly; Pyrak‐Nolte, L. J.; Campanella, Osvaldo H.

doi:10.1016/j.foodres.2004.02.013

Cited by 74 publications

(42 citation statements)

References 19 publications

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“…The MD value is highly correlated with the optimum mixing time (Finney et al 1987), which is around 4.5 min for bread dough (Ross et al 2004). As the mixing time increased beyond four to five min, desirable elasticity and extensibility disappeared and the dough became increasingly bucky (Finney and Shogren 1972).…”

Section: Discussionmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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To elucidate the effects of different glutenin subunit alleles on the parameters of wheat flour quality, we analyzed the dough and gluten properties using a doubled-haploid population derived from a cross between two wheat cultivars differing in the glutenin subunit loci except for Glu-D3, namely Grandin (Glu-A1b, Glu-B1c, Glu-D1d, Glu-A3f, Glu-B3h and Glu-D3a) and Kitamiharu 57 (Glu-A1a, Glu-B1i, Glu-D1a, Glu-A3c, GluB3b and Glu-D3a). Based on the analysis of the DH lines, no significant differences in the flour protein content were detected among the glutenin alleles. However, the Glu-D1 and Glu-B3 alleles exerted significant effects on the dough and gluten properties. The DH lines with the Glu-D1d or Glu-B3b alleles showed a significantly higher gluten index, determined using the Glutomatic system and longer dough development time determined using a mixograph. The Glu-D1d and Glu-B3b alleles additively increased the dough and gluten strength. The DH lines with the Glu-A1a allele also showed a significantly higher gluten index and longer dough development time than those with the Glu-A1b allele, though to a lesser extent. These results indicated that the Glu-B3b allele exerted similar effects on the dough and gluten strength as the Glu-D1d allele. Since the DH lines harboring the Glu-D1d and Glu-B3b alleles showed excessive values for the strength of dough and gluten, it was suggested that both the Glu-1 and Glu-3 allelic composition should be considered to improve the wheat flour quality.

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Section: Discussionmentioning

confidence: 99%

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

2006

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“…The results showed that the sensitivity of ultrasonic waves changes the size and shape of crumb cells, and demonstrated the potential for using ultrasound as a tool for characterizing the mechanical and structural properties of bread crumb, and hence, for measuring some of the determining factors of bread quality (11). Ross et al (2004) investigated the use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough. They found an agreement between the results obtained by conventional rheology and ultrasound measurements, which shows the potential of ultrasound as an on-line quality control technique for dough-based products (38).…”

Section: Discussionmentioning

confidence: 99%

“…Ross et al (2004) investigated the use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough. They found an agreement between the results obtained by conventional rheology and ultrasound measurements, which shows the potential of ultrasound as an on-line quality control technique for dough-based products (38). García-Álvarez et al (2012) expressed the main advantages of the ultrasonic dough testing can be, among others, its low cost as well as hygienic and online performance (39).…”

Section: Discussionmentioning

confidence: 99%

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

Kamaliroosta¹,

Ardebili²,

Asadi³

et al. 2016

Nutr Food Sci Res

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A B S T R A C T Background and Objectives:The quality of flat breads depends in part on their textural and structural properties during storage. These properties are largely affected by flour quality. This research aimed at evaluating the textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods, and determining the possible correlation between the obtained results. Materials and Methods:Three Lavash flours (named strong, medium and weak flours) with different physical, chemical and rheological properties were used. Determination of texture firmness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours, respectively) during storage was carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage was performed by ultrasonic nondestructive technique, assessment of the breads' microstructure was made by SEM, evaluation of starch gelatinization and retro-gradation was performed by DSC, and the sensory evaluation of breads was made by a trained panelist. All determinations were made in triplicate, except the sensory test that was performed in ten repeats, and mean values were presented.Results: Lavash B made from medium flour had less firmnness, lower transition of ultrasonic wave velocity, less value of elastic modulus, reduced value of enthalpy, lower average temperature, more pore diameter and area of images, and higher points of sensory evaluation than Lavash A and Lavash C breads during the storage time. The results of mentioned tests (devices and sensory tests) had significant correlation to each other.Conclusions: Desirable quality characterization and higher shelf life of Lavash B were due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during the storage time. This method is fast, non-destructive and cheaper than other methods, and can be used during production.

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“…G' takes into account the elastic (solid-like) behavior of a material, G" is a measure of the viscous (fluid-like) behavior of a material and tan δ represents the ratio between G" and G'. These parameters can be evaluated by performing dynamic-mechanical and rheological tests (Kokelaar et al, 1996;Brunello et al, 2003;Wildmoser et al, 2004;Ross et al, 2004). Therefore, relationships between microstructural and mechanical properties can therefore be analyzed by means of directionally dependent morphological parameters.…”

mentioning

confidence: 99%

X-Ray Microtomography for Food Quality Analysis

Laverse¹,

Frisullo²,

Conte³

et al. 2012

Food Industrial Processes - Methods and Equipment

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The use of ultrasound and shear oscillatory tests to characterize the effect of mixing time on the rheological properties of dough

Cited by 74 publications

References 19 publications

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Effects of High-molecular-weight and Low-molecular-weight Glutenin Subunit Alleles on Common Wheat Flour Quality

Evaluation and Comparison of Qualitative Properties of Lavash Bread Types During Storage by Different Techniques

X-Ray Microtomography for Food Quality Analysis

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