Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends

Hammed, Ademola Monsur; Özsisli, Bahri; Şimşek, Şenay

doi:10.1080/10942912.2015.1038721

Cited by 13 publications

(12 citation statements)

References 25 publications

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“…Therefore, the lowest specific volume of PW bread might be due to the ''dilution effect'' of the gluten proteins and different starch granule, amylose/amylopectin, particle size between potato and wheat flour. Hydrocolloids addition significantly increased the specific volume of bread, which was in agreement with the result that 0.5 and 1.0 g/ 100 g guar and all concentrations of locust bean gum-flour blends gave higher loaf volume compared to control (Hammed, Ozsisli and Simsek 2016), 1% sodium carboxymethyl cellulose increased volume of rice bread (Nicolae et al 2016), xanthan gum, guar gum, and locust bean gum increased the specific volume of gluten-free bread based on small broken rice berry flour (Numfon 2017). The reason could be attributed to that hydrocolloids improved dough rheological properties (Table 1) and fermentation capability (Table 2), and the increased extent appeared to be related to the type of hydrocolloid.…”

Section: Bread Quality Analysissupporting

confidence: 91%

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Liu

Yamul

et al. 2017

J Food Sci Technol

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The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato-wheat flour basis) on the potato-wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The tan δ of potato-wheat dough was significantly increased upon addition of adding HPMC which was close to wheat dough (0.531). Moreover, dough height during fermentation process was significantly improved on addition of hydrocolloids, with the order of HPMC (23.1 mm) > AP (19.3 mm) > AG (18.6 mm) > KG (13.6 mm). Protein bands of potato-wheat dough were pale in the presence of hydrocolloids, suggesting the formation of higher molecular weight aggregates formed between proteins-hydrocolloids or proteins-proteins after fermentation process. Furthermore, HPMC significantly increased specific volume (from 1.45 to 2.22 ml/g), and hydrocolloids restricted the retrogradation of starch in potato-wheat breads.

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Section: Bread Quality Analysissupporting

confidence: 91%

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Liu

Yamul

et al. 2017

J Food Sci Technol

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“…Viscosity increased in GP5 and GP10 doughs compared with GP0 dough, as observed in doughs enriched with white grape peel flour of different particle sizes [ 45 ]. This result could be associated with polymer complexes from mixing derived from interactions between fiber and amylose and low-molecular-weight amylopectin chains [ 46 ]. Moreover, starch may have been exposed to a faster gelatinization process, leading to higher water absorption from dietary fiber of GPP [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Tolve

Simonato

Rainero

et al. 2021

Foods

102

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Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

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“…Consequently, GC and GZ added to wheat flour could be deemed efficient antistaling ingredients in the bread-making process. Setback was also claimed to be reduced by locust bean, carrageenan gum, and alginate, while there are conflicting reports on the effect of xanthan gum on setback [38].…”

Section: Pasting Properties Of Flour Blends (Rva)mentioning

confidence: 99%

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

Alamri

Mohamed

Hussain

et al. 2022

Foods

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The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product. Micro-doughLab was used to assess dough mixing qualities, and a texture profile analysis (TPA) test was used to assess the texture. A hedonic sensory test of texture, scent, taste, color, and general approval was also conducted. The type of gum used had a significant impact on the physical properties of the bread and cake and their evolution through time. Reduced amylose retrogradation was demonstrated by the lower peak viscosity and substantially lower setback of wheat flour gels, which corresponded to lower gel hardness. Gums were superior at increasing the bread loaf volume, especially GZ, although gums had the opposite effect on cake volume. After both storage periods, the hardness of the bread and cake was much lower than that of the control. Except when 2% GC was used, adding GC and GZ gums to bread and cake invariably increased the overall acceptability of the product. In terms of shelf-life, GZ was able to retain all texture parameters, volume, and general acceptability close to the control after storage.

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Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends

Cited by 13 publications

References 25 publications

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

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