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Relevant bibliographies by topics / Dough industry

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Academic literature on the topic 'Dough industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 March 2023

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Journal articles on the topic "Dough industry"

1

Beltrão Martins, R., M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, and A. Raymundo. "Impact of Acorn Flour on Gluten-Free Dough Rheology Properties." Foods 9, no. 5 (May 2, 2020): 560. http://dx.doi.org/10.3390/foods9050560.

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Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source.

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Patel, Milan J., and Sumana Chakrabarti-Bell. "On the Use of Conventional Dough Extension Tests in Characterising Flours for Dough Sheetability. II. Simulations." International Journal of Food Engineering 12, no. 3 (May 1, 2016): 231–45. http://dx.doi.org/10.1515/ijfe-2015-0088.

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Abstract Dough extension tests are used in industry to rate flours for dough processability. The results impact flour selection for product use. Previously, it was shown that dough extension data correlated poorly with dough sheetability irrespective of whether doughs were tested fresh or rested. It was noted that sample shapes varied between specimens of flours. To understand how sample shape affects extensigraph tests, a finite element (FE) simulation-based approach was taken. Real extensigraph samples were drawn on a computer equipped with the commercial FE package ABAQUS and using the anisotropic Bergstrom Boyce model with Mullins damage (ABBM) constitutive model to describe the dough’s rheology. Results show that the force–extension traces were affected by sample shape, and that thinning occurs more from the sides than the bulk for slumped samples. The FE predictions for sample shape effects on hook force were validated against real tests. Similar dependencies on sample shape are also predicted for the alveograph and Kieffer micro-extensigraph tests.

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Manano, John, Patrick Ogwok, George William Byarugaba-Bazirake, and Ediriisa Mugampoza. "Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough." Journal of Food Research 10, no. 5 (September 16, 2021): 18. http://dx.doi.org/10.5539/jfr.v10n5p18.

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Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

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Macedo, Christine, Maria Cristiana Nunes, Isabel Sousa, and Anabela Raymundo. "Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour." Fluids 5, no. 2 (April 14, 2020): 50. http://dx.doi.org/10.3390/fluids5020050.

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Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to determine the water absorptions of different formulations and evaluate empirical rheology parameters related to mixing tolerances. Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. Loaf volume and firmness were used to study the breadmaking quality. Despite a negative impact on the empirical rheology parameters of the dough and poorer baking results, the use of this by-product should be considered for nutritional and sustainability reasons. In addition, significant correlations (r2 > 0.60) between the dough rheology parameters obtained from the empirical measurements were established. Changes in the gluten structure were not accurately detected by the SAOS measurements and Texture Profile Analysis of the doughs, and a correlation between fundamental and empirical measurements was not found. Consistograph or Micro-doughLab devices can be used to estimate bread firmness. Extensional tests in the Texturometer, using SMS/Kieffer Dough and Gluten Extensibility Rig, may predict loaf volume.

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Štípek, Jan, Jan Skočilas, Jaromír Štancl, and Rudolf Žitný. "Extrusion rheometry of collagen dough." Czech Journal of Food Sciences 39, No. 5 (October 14, 2021): 384–92. http://dx.doi.org/10.17221/265/2020-cjfs.

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Although collagen is widely used (for example, in the food industry, in the pharmaceutical industry and in biomedicine), the rheological properties of the material are not well known for high concentrations (8% collagen, 90% water). Rheological properties were measured using a capillary-slit rheometer (an extrusion process), where the tested sample of collagen matter was pushed by a hydraulically driven piston through a narrow rectangular slit at very high shear rates of 50–6 000 s<sup>–1</sup>. The Herschel-Bulkley (HB) constitutive equation and a new correlation taking into account the finite gap width was used to evaluate the rheological properties (n = 0.2, K = 879 Pa s<sup>n</sup>, τ<sub>0</sub> = 2 380 Pa). Use was made of a new yield stress measurement method evaluating τ<sub>0</sub> 'post mortem' after extrusion stops. The effects of wall slip and of air bubbles, which caused apparent compressibility of the 'silly putty' collagen material, were also studied. Corrections of the wall slip effect were implemented using sliding layer thickness δ.

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Ren, Xiao Qing, Zong Hai Huang, and Xin Yi He. "Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread." Advanced Materials Research 554-556 (July 2012): 1589–92. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1589.

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The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Technology of pre-steamed steamed bread, proofed-frozen dough and fermented-frozen dough which were used in the industry of bread commonly were not fit for steamed bread.

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Davidovic, Dejan, Sinisa Dodic, Jasna Mastilovic, Jelena Dodic, Stevan Popov, and Miodrag Lazic. "The application of natural organic compounds in bakery industry." Chemical Industry 64, no. 5 (2010): 411–21. http://dx.doi.org/10.2298/hemind100709046d.

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Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), ?-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.

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Rudnev, Sergey, Tatyana Shevchenko, Yulia Ustinova, Roman Kryuk, Viktor Ivanov, and Andrey Chistyakov. "Technology and Theory of Mechanically Activated Water in Bakery Industry." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 768–78. http://dx.doi.org/10.21603/2074-9414-2021-4-768-778.

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Introduction. Bakery products are an important part of traditional Russian menu. Activated water helps to improve the quality of flour products. The present research objective was (1) to activate water with mechanical energy to change the physicochemical properties of the dough; (2) to evaluate the energy efficiency of the new technological process, and (3) to determine the quality indicators of bread. Study objects and methods. The research featured high quality wheat flour, drinking water, and pressed baking yeast (Saccharomyces cerevisiae). Standard research methods were used to assess the physical and chemical properties of water, namely acidity index (pH), surface tension coefficient, and biological activity. The physico-chemical properties of the dough were studied by maximum shear stress and adhesion. Results and discussion. The samples of activated water demonstrated the following technological properties. Its acidity due decreased as pH fell down to 6.05. With a total mixing time of 10 min, the surface tension decreased by about 10%; after 5 min, it decreased by 4%, while the biological activity of activated water increased by 1.5 times. Mechanically treated water used for bread production contributed to the overall energy saving during kneading and increased its water-binding ability. Moisture removal was by 30–40% more intensive than in the control dough sample. Also, the quality of gluten changed as a result of higher shear stress, which gave the experimental dough better forming properties necessary for the production of high-quality bread. The mechanically activated water increased the specific volume of bread from 2.05 to 2.38 cm3/g. Conclusion. The activated water improved the physico-chemical and rheological properties of dough, as well as the main sensory indicators of bread, e.g. porosity and bread crumb elasticity.

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Меледина, Татьяна, Tatiana Meledina, Светлана Давыденко, Svetlana Davydenko, Оксана Головинская, Oksana Golovinskaia, Ирина Шестопалова, Irina Shestopalova, Артём Морозов, and Artyom Morozov. "New Yeast Strain in Baking Industry." Food Processing: Techniques and Technology 48, no. 4 (February 13, 2019): 59–65. http://dx.doi.org/10.21603/2074-9414-2018-4-59-65.

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Yeast strains used in traditional breadmaking are designed to produce the best substrate fermentation and a high-quality product that meets all the requirements. However, the use of brewing yeast strains makes it possible to increase the biological value of the finished product rich in various vitamins and micro- and macroelements. Thus, the research objective was to investigate the effect of a new yeast strain on the physicochemical and organoleptic quality indicators of test semi-finished products and wheat bread in order to develop a technology for using yeast strain Y 3194 in baking industry. The control and experimental samples were made with the use of sponge, straight, and quick dough methods, as well as the concentrated milk ferment method. The authors studied the baking properties of the brewery yeasts and selected the dosage with the best physico-chemical and organoleptic characteristics of the finished product. By measuring the intensity of gas-producing and gas-retaining power during the dough fermentation, the fermentation in the control sample was found more intense, but there was a slight difference in the gas-retaining ratio (98.4% for the control sample and 99.4% for the experimental sample). The physicochemical parameters of bread made with the help of the new yeast strain and straight and quick dough methods did not exceed the permissible values: the crumb humidity was ≤ 44%; crumb acidity was ≤ 3%; crumb porosity was ≥ 72%. The research proved that yeast strain Y 3194 can be used in baking.

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Zhang, Jin Sheng, Hong Peng, Xiang Yang Lin, Yu Huan Liu, and Zhi Qiang Jin. "Evaluation of Effects of Adding Different Resistant Starches on Firmness and Stickiness of Dough by NMR during Proofing." Applied Mechanics and Materials 140 (November 2011): 334–42. http://dx.doi.org/10.4028/www.scientific.net/amm.140.334.

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Low field nuclear magnetic resonance (NMR) was used to study the effect of different contents and types of resistant starch (RS) on dough quality. Inverse recovery (IR) sequence was used to acquire the sample’s NMR relaxation data during dough proofing. Firmness and stickiness were measured by a Texture Analyzer. An increasing trend of firmness and stickiness was observed as the content of resistant starch was increased in the dough. Data showed the appropriate RS content of adding was 5%(g/g). From magnetic resonance image (MRI), the moisture migration and distribution were quite uniform after 1~2h proofing during proofing process. This study showed the advantage of NMR technology, and this method could be used for the development of dough-based products containing RS in food industry.

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Dissertations / Theses on the topic "Dough industry"

1

Chlapowski, Yolantha Sophie. "Effect of dough conditioners on the bread-making qualities of soft wheat flour." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/43964.

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Bell, Douglas R. "Using Precisionism Within American Modern Art as Stylistic Inspiration for 3D Digital Works." 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-08-7067.

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This thesis presents the analysis of artistic techniques of paintings from the Precisionist movement and the implementation of the results of the analysis in the creation of three new works of art using digital media. Artists working in digital media express features of pre-digital artistic movements with varying degrees of adherence to principles, intentions, and awareness. This thesis seeks to create a bridge between the recognition of common features of Precisionist works and the expression of those elements in new works through the use of a system of analysis, interpretation, and translation. One outcome of this thesis is the description of a methodology for interpretation and translation that can be applied to other art movements. The Precisionist period within the Modern Art movement has both a historical importance in the world of art and a thematic relevance to popular uses of digital media ? specifically the representation of meaning and mood derived from industrial settings. Its influences can be traced from cubist, futurist, and constructivist art, as well as influencing the development of surrealism. It is considered the first solely American movement within Modern Art. Charles Sheeler's work plays a key role in the visual analysis portion of this research. Sheeler's work offers examples for applying 2D precisionist artistic style as aesthetic inspiration in creating a three-part production of 3D digital and video work. Work from precisionist artists Charles Demuth and Edmund Lewandowski also contribute some unique artistic characteristics considered during the analytical portion of this study. The new artistic works proposed include: (1) a linear, live-action short video with post-production manipulation; (2) a linear, 3D animated work; and (3) a non-linear, interactive 3D game environment.

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Books on the topic "Dough industry"

1

Kazanjian, Kirk. Making Dough. New York: John Wiley & Sons, Ltd., 2004.

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Cauvain, Stan. The freezing and retarding of fermented doughs. Chipping Campden: Campden & Chorleywood Food Research Association, 1996.

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Medina, José Caro. Los retos que enfrentan los industriales de la masa y la tortilla. Culiacán, Sinaloa, México: [s.n.], 2006.

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Medina, José Caro. Los retos que enfrentan los industriales de la masa y la tortilla. Culiacán, Sinaloa, México: [s.n.], 2006.

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Medina, José Caro. Los retos que enfrentan los industriales de la masa y la tortilla. Culiacán, Sinaloa, México: [s.n.], 2006.

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Gómez, Francia Magdalena Santos. Industrialización de masa para empanadas: Primer libro didáctico del oficio. La Esperilla, Santo Domingo, Rep. Dom: Santuario, 2015.

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7

Young, Chris. Knead to know: The real bread starter. London: Grub Street, 2013.

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Quinlan, Dáire M. Dough consistency test for improved process control of a commercial co-extruded biscuit line. Dublin: University College Dublin, 1998.

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Amy, Joyner, ed. Making dough: The 12 secret ingredients of Krispy Kreme's sweet success. Hoboken, N.J: John Wiley & Sons, 2004.

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(Firm), Packaged Facts, ed. The home baking market. New York: Packaged Facts, 1996.

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Book chapters on the topic "Dough industry"

1

Spies, Ronald. "Application of Rheology in the Bread Industry." In Dough Rheology and Baked Product Texture, 343–61. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_7.

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Hahn, David H. "Application of Rheology in the Pasta Industry." In Dough Rheology and Baked Product Texture, 385–404. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_9.

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Loh, Jimbay, and Wesley Mannell. "Application of Rheology in the Breakfast Cereal Industry." In Dough Rheology and Baked Product Texture, 405–20. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_10.

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Faridi, Hamed. "Application of Rheology in the Cookie and Cracker Industry." In Dough Rheology and Baked Product Texture, 363–84. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_8.

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"Dough consistency." In Biscuit, Cracker, and Cookie Recipes for the Food Industry. CRC Press, 2001. http://dx.doi.org/10.1201/9781439823033.ch3.

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Manley, Duncan. "Dough consistency." In Biscuit, Cracker and Cookie Recipes for the Food Industry, 21–25. Elsevier, 2001. http://dx.doi.org/10.1533/9781855736269.21.

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Zimmermann, Michael B. "Iodine deficiency disorders." In Oxford Textbook of Endocrinology and Diabetes, 396–403. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780199235292.003.3109.

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Iodine (atomic weight 126.9 g/mol) is an essential component of the hormones produced by the thyroid gland. Thyroid hormones, and therefore iodine, are essential for mammalian life (1). The native iodine content of most foods and beverages is low, and the most commonly consumed foods provide 3–80 μ‎g/serving (1). The major dietary sources of iodine in the United States of America and Europe are bread and milk (2). Boiling, baking, and canning of foods containing iodized salt cause only small losses (≤10%) of iodine content. The iodine content in foods is also influenced by iodine-containing compounds used in irrigation, fertilizers, livestock feed, dairy industry disinfectants, and bakery dough conditioners. The recommendations for iodine intake by age and population group (3) are shown in Table 3.2.3.1.

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Mihailovic, Alexandar. "A Mass Doubling of Heroes: Post-human Objects of Queer Desire in Vladimir Sorokin and Ilya Khrzhanovsky’s 4." In The Cinematic Bodies of Eastern Europe and Russia. Edinburgh University Press, 2016. http://dx.doi.org/10.3366/edinburgh/9781474405140.003.0009.

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In their 2004 film 4, the contemporary Russian novelist and screenwriter Vladimir Sorokin and the filmmaker Ilya Khrzhanovsky create a nightmare fantasy about the intersection of two seemingly unrelated processes of production. In Moscow, a new corrupt industry of processing chemically injected and possibly cloned pig meat and, in the countryside, a community of elderly women who create a series of eerie life-size dolls out of masticated bread dough. Both processes address anxieties about body boundaries being breached or invaded, with the national body becoming tainted or jammed up by what it ingests. The symbolic palette of 4 paints a picture of queer intimacy that knowingly embraces sterility, while also encoding gay male sex as emasculating and unclean. Within the film, the fear of death through feminisation is projected onto the portrayal of the economic changes that wreak havoc with individual autonomy.

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"Recipes for hard doughs." In Biscuit, Cracker, and Cookie Recipes for the Food Industry. CRC Press, 2001. http://dx.doi.org/10.1201/9781439823033.ch5.

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"Recipes for short doughs." In Biscuit, Cracker, and Cookie Recipes for the Food Industry. CRC Press, 2001. http://dx.doi.org/10.1201/9781439823033.ch6.

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Conference papers on the topic "Dough industry"

1

Skop, H., and T. Morosuk. "Exergy Analysis of an Industrial Baking Process." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-39198.

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To sustain product quality, baking cycles have been historically developed by trial-and-error. Energy consumption and rational energy distribution in baking equipment has not been studied enough. Thus, the current baking industry is low energy-efficient. Nowadays, product quality depends on unstable properties of dough and season conditions and is on a top priority list for baking technologies. In this paper the exergy analysis has been presented in order to evaluate the quality and quantity of energy transfer processes in a typical bread baking process. Main part of wasted heat from the baking process is carried by the water evaporated during the process. The consideration of evaporated water as wasted water and main “energy losses” of energy-intensive baking processes helped to find an appealing solution involving integration of water (vapor) and energy recovery process in one system. Such a system will become feasible if combined with the air pollution control function.

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