Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

Salinas, María Victoria; Zuleta, Ángela; Ronayne, Patricia; Puppo, Marı́a Cecilia

doi:10.1007/s11947-011-0691-7

Cited by 34 publications

(55 citation statements)

References 30 publications

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“…This fact is explainable, because OF and FE presents a dehydration action on wheat flour protein micelle, which induces a decrease in dough tenacity. A similar result was also obtained by Salinas et al (), which explain this reduction due to the water excess incorporated to the blend. This may be due to the fact that at Alveograph, the rheological properties of the formulations blends were determined at constant hydration.…”

Section: Resultssupporting

confidence: 89%

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Codină

Dabija

Stroe

et al. 2018

J Food Process Preserv

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The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodology (RSM). The dough rheological properties were analyzed using the Farinograph, Alveograph, Amylograph, Falling Number, and Rheofermentometer devices. The levels used for oligofructose variable (OF) were between 2.5 and 10% and for iron ions from lactate salt (FE) were between 3 and 5 mg/100 g wheat flour. Of the two independent variables used, the OF had the most significant effect on dough rheological properties, on all viscometric and fermentation properties having in view that p < 0.01. Water absorption, dough tenacity, extensibility, falling number, temperature at peak viscosity significantly decreased with the increased level of OF (p < 0.01) and FE (p < 0.05) addition. The best formulation obtained was of 3.67 g/100 g OF and 3.45 mg/100 g FE addition. Practical applications The addition of iron salt and oligofructose, a prebiotic in wheat flour, facilitates obtaining bread with functional properties, which may prevent anemia and other diseases. Also, the use of oligofructose in combination with iron salt in food formulation improves iron bioavailability, a fact that helps us combat iron deficiency. In order to obtain high quality bread it is necessary to know dough rheological properties. This study provides essential information for the bread making producers due to the fact that it explains the significant changes that may occur in the dough during mixing, pasting and fermentation process as a result of iron and oligofructose addition. An optimum combination was also provided for iron–oligofructose formulation using RSM in order to obtain the best dough rheological properties.

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Section: Resultssupporting

confidence: 89%

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Codină

Dabija

Stroe

et al. 2018

J Food Process Preserv

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“…Table shows that the specific volume of the bread reduced with increasing the level of inulin which is in accordance with the findings of Filipović, Pezo, Filipović, Brkljača, and Krulj () and Salinas, Zulete, Ronayne, and Puppo (). This can be related to the dilution effect of inulin on gluten, interruption of gluten‐starch matrix and lower water vapor pressure (due to the lower moisture content of the dough) which can prohibit proper expansion of the dough during baking (Luo, Liang, et al, ; Rubel et al, ).…”

Section: Resultssupporting

confidence: 90%

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

Majzoobi

Aghdam

Eskandari

et al. 2019

Journal of Texture Studies

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Symbiotic bread was produced by straight dough and frozen part‐baking methods using inulin as a prebiotic (0–7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re‐baking and storage at room temperature. Practical applications Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part‐baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part‐baked bread industry to produce bread with improved health benefits and acceptable quality.

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“…Fibre also interacts with gluten proteins inhibiting the free expansion of wheat dough during this stage (Wang, Rosell, & Benedito de Barber, 2002). Salinas, Zuleta, Ronayne, and Puppo (2011) reported that the addition of inulin to wheat flour led to doughs with increased consistency and reduced cohesiveness. This behaviour was also found for other composite doughs containing leguminous flours or isolates.…”

Section: Dough Performance During Leaveningmentioning

confidence: 99%

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

Bigne

Puppo

Ferrero

2016

LWT

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Wheat Flour Enriched with Calcium and Inulin: A Study of Hydration and Rheological Properties of Dough

Cited by 34 publications

References 30 publications

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling

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