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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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Riptanti, Erlyna Wida, Kusnandar Kusnandar, Isti Khomah, and Raden Rara Aulia Qonita. "The Application of Appropriate Technology for Basreng Crackers Dough Mixer Machine for Home Industry Development." PRIMA: Journal of Community Empowering and Services 6, no. 1 (September 19, 2022): 62. http://dx.doi.org/10.20961/prima.v6i1.61051.
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<p>Basreng crackers are fried meatball crackers produced by Small and Medium Enterprises (SME) Sumber Rejeki and are named Kripik Basreng. Basreng is a cracker made from tapioca flour, noodles, and eggs. The problem faced by Sumber Rejeki SME’s that if the SME produces in a large capacity, the kneading process takes a long time and the ingredients used are not mixed evenly. This activity aims to introduce dough machines in SME Sumber Rejeki. The method is participatory by involving SME Sumber Rejeki, starting from the need identification stage, design, and machine introduction. As a result of these activities, the community service team succeeded in realizing a dough kneading machine under the needs and desires of SME Sumber Rejeki. This machine can increase time efficiency by about 80-90% and reduction of labor operating costs by IDR 2,000/prescription processing. The process of making dough is only one-sixth time per recipe compared to without using a machine. This process has an impact on the workforce being able to do other jobs so that they are more productive. This condition affects increasing the production capacity of basreng up to 400% per day and improving the dough quality. The side effect is good business management to production basreng more efficient than previous and fulfilled the demand quickly.</p>
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Mikuš, Ľubomír, Ľubomír Valík, and Ladislav Dodok. "Usage of hydrocolloids in cereal technology." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 5 (2011): 325–34. http://dx.doi.org/10.11118/actaun201159050325.
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Hydrocolloids are high-molecular-weight polymer substances soluble in water which create viscous colloidal solutions. They are mainly used to influence functional properties of food (structure, texture, etc.), improving their properties during production (bigger dough volume, better dough manipulation – better adhesion), increasing stability, maintaining taste firmness in frozen products and prolonging durability of cereal products in food industry. Hydrocolloids are characteristic for their thickening effect and are used for their emulsifying and steadiness properties. The aim of this review is to provide useful information about hydrocolloids including chemical structure, origin, common and recommended usage in food industry, proper application in the cereal technology and future scientific heading of these hydrocolloids.
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Melly, Sandra, Mimi Harni, Yuni Ernita, Fithra Herdian, and Fani Yuliana Batubara. "The Design of a Red Cracker (Kerupuk Merah) Dough Mixing Machine in the Development of the Small Industry in Lima Puluh Kota Regency." IOP Conference Series: Earth and Environmental Science 1097, no. 1 (October 1, 2022): 012063. http://dx.doi.org/10.1088/1755-1315/1097/1/012063.
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Abstract Kerupuk merah is a type of crackers made of flour, and it isred in color. It is a type of snacks used as complementary foods, and it can add more taste and aesthetic value on the main dish. It is a unique local product. In West Sumatra, a kerupuk merah industrial center can be found in Piladang, Akabiluru District, Lima Puluh Kota Regency. The production of this cracker is still performed manually, raising major concerns with production capacity and hygiene. The capacity of kerupuk merah production is determined by the dough mixing process (the first process). This process involves the use of a rectangular wooden box and man power from 3 to 4 people for kneading. The production capacity is 500 kg of dough/day or 56–63 kg/hour. The dough mixing process is performed 1–2 times/week. The data above reflect that the production process of kerupuk merah is energy- and time-consuming, thereby reducing the quantity and quality of the production. The design of a dough mixing machine is a solution to this problem. The dough mixer drum is designed in length, width, and height of 80 cm, 80 cm, and 60 cm, respectively. The optimum capacity of the dough mixer drum in each mixing process at the speed of 27.2 rpm and mixing rate of 906.34 kg/h is 150–200 kg. The mixing machine designed is food-safe because it is made of stainless steel. This invention may increase the industrial production capacity of kerupuk merah, save the kneading time, and improve the hygiene of the production, allowing the business to be developed.
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Dev Prakash and Rishi Kumar. "A review on natural polymer locust bean gum." World Journal of Biology Pharmacy and Health Sciences 13, no. 1 (January 30, 2023): 277–83. http://dx.doi.org/10.30574/wjbphs.2023.13.1.0031.
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Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its application for bakery purposes results in higher baked product yields; it improves the final texture and adds viscosity in dough. Addition of guar gum in cookies dough improves the machinability of the dough which helps in the better handling of dough with minimum requirement of energy and time.
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Vargas, Maite Cristina Alava, and Senay Simsek. "Clean Label in Bread." Foods 10, no. 9 (August 31, 2021): 2054. http://dx.doi.org/10.3390/foods10092054.
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Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.
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Ahmad Yunus Nasution. "DEVELOPMENT OF KNIFE EYES ON THE MAKING PROCESS OF ORGANIC BURNING PROCESS OF 7 LITERS FOR UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 3, no. 2 (October 2, 2019): 110–17. http://dx.doi.org/10.32734/abdimastalenta.v3i2.2637.
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The planning and design of the blades mixer for the organic slurry dough mixer is the application of the sciences obtained in real college. The main purpose of making blades mixer for this slurry dough mixer is to get an effective, efficient blades mixer design and higher quality organic slurry. With the making of this blades mixer, it is expected to contribute positively in the middle industry engaged in the food industry. The author designed several forms of modeling of blades mixer capable of stirring the organic pulp mixture with a capacity of 7 liters. The blades mixer are planned to use 304 steinless steel Austenitic material. For a planned blades mixer rotation of 35 rpm, and to achieve such a large rotation, pulleys and gearboxes (reducers) take an important role to achieve the planned rotation. The treatment carried out for this organic slurry dough mixer can be in the form of planned and unplanned treatments. With this report, it is expected to be able to add knowledge in the field of engineering.
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Petrović, Jovana, Dušan Rakić, Aleksandar Fišteš, Biljana Pajin, Ivana Lončarević, Vladimir Tomović, and Danica Zarić. "Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content." Food Science and Technology International 23, no. 7 (June 6, 2017): 597–607. http://dx.doi.org/10.1177/1082013217713101.
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The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies’ sensory characteristics.
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Tufaro, Deborah, Angela Bassoli, and Carola Cappa. "Okra (Abelmoschus esculentus) Powder Production and Application in Gluten-Free Bread: Effect of Particle Size." Food and Bioprocess Technology 15, no. 4 (March 15, 2022): 904–14. http://dx.doi.org/10.1007/s11947-022-02784-6.
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AbstractOkra (Abelmoschus esculentus) has interesting nutritional and technological properties and is naturally gluten-free (GF). This study investigated the physicochemical properties of okra powder obtained by a low-temperature drying process and its impact on GF bread. Its potential synergy with other hydrocolloids (i.e., hydroxypropylmethylcellulose (HPMC) and Psyllium fibre (Psy)) was also studied. As the importance of powder particle size in food design is well known, whole okra powder (WOP; ≤ 1000 µm) and fine okra powder (FOP; ≤ 250 µm) were produced. Compared to the standard formulation, WOP and FOP doughs required less water to reach the desired dough consistency (200 ± 20 Brabender unit) and generally showed higher stability during mixing. Dough development was affected by HPMC more than okra powder particle size. Breads containing WOP or FOP in combination with HPMC exhibited high specific volume and soft texture, while the combination with Psy resulted in a less-developed, harder and darker bread. The combination with HPMC also guaranteed a longer shelf-life, regardless of okra powder particle size. These results may prove useful for the agri-food industry, as they demonstrate that okra can be used as an innovative natural hydrocolloid.
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M. Noori, Lehat Yousif, and Dler Amin Sabir. "Effect of Wheat Germ on Quality of Wheat Bread Dough." Kurdistan Journal of Applied Research 4, no. 2 (November 5, 2019): 102–9. http://dx.doi.org/10.24017/science.2019.2.10.
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The most interesting component of wheat is the wheat germ that is recognized as a secondary product in the industry of wheat milling; it has fascinating nutritional values that cannot be ignored. However, it has slender usage due to its significant chance of rancidity and the negative effect it causes the dough quality. Investigation in this study showed that how wheat germ affects the rheological quality of dough and the influences on the final product by its addition to bread, also to find out the best and most amount of wheat germ addition with the best bread quality that is unrecognizable by customers. For this intention, divergent quantities of the mille draw germ of wheat (5%, 10%, 15%, and 20%) were added to the flour used for making bread dough. Afterward, the dough’s rheological characteristics and the endmost quality characteristics of the bread were analyzed and compared to the control sample from both the Sensory evaluation and physical evaluation sentiments. Wheat germ insertion to dough flour caused an increase browning of the dough but decreased dough firmness, stretch-ability, and dough strength. The more the amount of the additional wheat germ to the wheat dough, the more the changes appeared, including decreasing extensibility and strength in addition to taste the difference. The bread made from dough with the highest amount of inserted wheat germ dispensed the smaller volume, less elasticity, and cohesiveness, while more firm and darker in color of both crust and crumb of the product. All bread acquired allowable outcomes in the sensory examination, yet inserting of wheat germ with a rate of (20% to flour) decreased appearance, texture, and overall acceptability outcomes of bread. Consequently, the addition of the germ worsens the rheology attribution of dough, lessen gelatinization temperature and qualification of bread, so it has to be added in a particular amount to keep both nutritional value and the quality of the bread as high as possible.
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Belokurova, Elena, Martin Sargsyan, and Nikita Sotnikov. "Study of the possibility of energy saving in bakery production technology based on the optimization of the dough-making process." E3S Web of Conferences 279 (2021): 03027. http://dx.doi.org/10.1051/e3sconf/202127903027.
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This article considers the possibility of replacing part of the wheat flour with cereals made of buckwheat, rice and millet. The proposed solution will reduce the technological cycle of production of bakery products, which will reduce energy costs. On the other hand, the enterprises of the food industry will be able to reduce production residues and educate the consumer in the culture of rational nutrition. The authors considered the change in physical and chemical parameters of dough in the process of fermentation, proposed ways to optimize dough management.
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Hadi, Syamsul, Tandya Nanda Haswari Murti, Saifudin Kalih Sayekti, and Agus Setiawan. "Desain dan Pembuatan Cetakan Sistem Injeksi untuk Cetakan Plastik Adonan Donat." INTEK: Jurnal Penelitian 3, no. 2 (October 1, 2016): 54. http://dx.doi.org/10.31963/intek.v3i2.62.
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The problem lies in the length of process, it is hard tomake, and a donut shape (circle-shaped cake and hollow in the middle) are not good made by the domestic industry that created manually (by hand). The purpose of the design and manufacture of plastic mold injection molding system for donuts is to speed up the processing of dough donut with easy and efficient way. Methods of design and manufacture of plastic molding dough donut capacity of 30 product/hour with injection system include: survey for dimensions of donuts on the market, determining the thermal expansion of the dough after frying for the determination of shrinkage in the dimensions of the mold, mold design on the top and bottom, the design of cooling systems, the design for ejection system for mold products, working drawings, machining components, assembly, testing, and the calculation of production costs. The results of the design and manufacture of plastic molding dough donut is a donut molds for parts of the top and bottom made of plastic material types of polypropylene (PP).
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Mota, Joana, Ana Lima, Ricardo B. Ferreira, and Anabela Raymundo. "Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours." Foods 9, no. 8 (August 5, 2020): 1064. http://dx.doi.org/10.3390/foods9081064.
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Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The aw and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry.
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Achmad, Zainal Abidin, Didiek Tranggono, Sri Tjondro Winarno, Sonja Andarini, and Kusuma Wardhani Mas’udah. "Variety of Flavors, Appropriate Technology, and Online Marketing for Developing Milkfish Cracker Small Business." PLAKAT : Jurnal Pelayanan Kepada Masyarakat 4, no. 1 (May 6, 2022): 39. http://dx.doi.org/10.30872/plakat.v4i1.7368.
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This community service activity aims to increase the income of the milkfish cracker home industry by fisherwomen in Kalanganyar Village, Sedati District, Sidoarjo Regency. The method of implementing the activity uses counseling sessions, training, and practice. The counseling materials are (1) the importance of developing a variety of quality crackers to increase sales volume, (2) the importance of making attractive and hygienic packaging for marketing milkfish cracker products. At the same time, the training material is making hygienic cracker dough with variations in original and spicy flavors. The application of appropriate technology was an electric machine for cutting cylindrical cracker dough. While the online marketing tool developed is Instagram. The conclusions of this activity are (1) training in making hygienic cracker dough with a variety of flavors, (2) improving marketing channel strategies, (3) redesigning product brands, (4) increasing production capacity.
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Xie, Xinyuan, Ke Cai, Zhihe Yuan, Longchen Shang, and Lingli Deng. "Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods." Foods 11, no. 24 (December 15, 2022): 4057. http://dx.doi.org/10.3390/foods11244057.
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Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.
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IANCU, Maria Lidia. "Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 78, no. 1 (May 4, 2021): 41. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0031.
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Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, salt, acids, cellulose, sugars in the sauerkraut juice are a rich source of elements to increase the amount of gas, thus an improvement in the fermentation of the gluten free dough. This study evaluated the amount of CO2, using a volumetric method and the batch bioreactor to study the fermentation of a "gluten free" dough made of rice flour which is replaced with potato puree in proportion of 10%, 20%, 30%, 50%, 70% and water replaced with sauerkraut juice according to the material balance sheet. The results showed that the highest amount of CO2, of 1670 ml NaCl, was obtained in the sample where 10% of the flour was replaced with potato puree, sauerkraut juice was used and the dough moisture was 60%. Because the reference taken was the dough made from commercially available mixes combined with water, it was observed that the new materials used in this study are a good choice, being natural and healthy for the body, able to produce high volume gluten free products and being a waste recovery variant in the food industry.
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Sabanis, D., C. Soukoulis, and C. Tzia. "Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars." Food Science and Technology International 15, no. 4 (August 2009): 325–36. http://dx.doi.org/10.1177/1082013209346581.
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Concentrated and two types of dried raisin juice were added to bread and durum wheat flour dough at 50% level of sucrose substitution to prepare different bread samples. Baking (specific volume, color, crumb moisture, sensory evaluation), textural properties, and dough rheological properties were determined in breads. Results suggested that Greek durum wheat flour was appropriate for breadmaking and contributed to the baking, sensory, and textural properties of the final product. Addition of concentrated raisin juice in dough products both as a sucrose substitute and natural colorant gave breads with a higher loaf volume, fruity flavor, and an appealing brown color. Breads containing dried raisin juice were sensory rated lower than those with sucrose, however, they improved loaf volume and increased preservation time. This study also examined statistically the relationship between sensory responses and instrumental measurements, which is of major importance in the food industry for various applications.
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Rahayu Sihmawati, Rini, and A. Wardah. "Evaluasi Sifat Fisikokimia Mie Basah Dengan Subsitusi Tepung Tulang Ikan Bandeng (Chanos chanos)." STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa 14, no. 02 (November 3, 2021): 62–70. http://dx.doi.org/10.36456/stigma.14.02.4562.62-70.
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Milkfish bone waste from the thornless milkfish industry contains have sufficient protein, calcium and phosphorus element. The milkfish bones can be processed and used as fish bone meal which is used as a substitute for processed foods, including wet noodles. This study aims to evaluate the physicochemical analysis of noodles wet. The research design used was a completely randomized design with one factor, namely the formulation of. milkfish bone meal to substitute for wheat, with the composition, F0 (100:0), F1 (95:5), F2 (90 :10), F3 (85:15) and F4 (80:20). Research observations include water content, protein content, water absorbtion, dough expantion and texture. The results were analyzed by analysis of variance (ANAVA) and the smallest significant difference (BNT) if, there was a difference at the 5% level of significance. The substitution formulation of milkfish bone meal had a significant effect on all parameters.The more addition of milkfish meal.the higher the protein content will increase the rate protein content and the water content, water absorption,dought expantion and texture are lower.Base on the protein content, it is recommended to add 20% fish bone meal because it has the highest protein content. The best treatment for water content, water absorption, dough expantion and texture was the addition 0f 5% fish bone meal.
Keywords: Substitution, fish bone meal, wet noodles, physicochemical analisis
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Shanina, Olga, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, and Tatyana Rozbytska. "Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product." Potravinarstvo Slovak Journal of Food Sciences 14 (April 28, 2020): 189–201. http://dx.doi.org/10.5219/1200.
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Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven.
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Li, Liangyi, Wenhua Zhou, Anqi Wu, Xin Qian, Le Xie, Xiaojie Zhou, and Lin Zhang. "Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles." Foods 11, no. 5 (February 26, 2022): 698. http://dx.doi.org/10.3390/foods11050698.
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Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0~20% substitution, and then descending from 20~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.
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Saleh, Anang Supriadi, Agus Santoso, and Yossi Wibisono. "PENERAPAN TEKNOLOGI LOKAL MESIN PEMBUAT ADONAN ROTI BERKUALITAS (QUALITY BREAD DOUGH) UNTUK PEMBERDAYAAN DAN PENGEMBANGAN INDUSTRI KECIL ROTI." J-Dinamika : Jurnal Pengabdian Masyarakat 6, no. 1 (June 30, 2021): 13–15. http://dx.doi.org/10.25047/jdinamika.v6i1.1630.
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The purpose of this proposed service is to empower the small bread industry in UD. Sarila, Gebang, Jember, through the application of local technology, making machines of bread dough that are more quality, efficient, easy to obtain, easy to maintain, and affordable prices, do not depend on import technology, this technology also empowers the workshop business in the vicinity.Methods: In order for this activity to be accepted and beneficial for both user partners, the approach and steps to be implemented are the community empowerment approaches. The overall impact of this activity is the realization of community independence, that is, people who are able to solve their own problems. Based on the concept of community empowerment, the stages of implementing community service activities are as follows;coordination and preparation of activities by the activity organizer, socialization of activities to the small bread industry, compilation of a work plan between the executor and UD. Sarila, making bread dough making machine, training on the operation and maintenance of the machine that is diffused, training on making bread dough by using a diffused tool, administrative and organizational management training, monitoring and evaluating activities, reports on scientific publications and mass media.Results: Activities undertaken in this service include; making prototype machines, training in operation and maintenance, training in making better quality bread, management training, making posters and videos of these service activities, making scientific publications manuscripts, registering publications manuscripts to local print media namely Jember Post Newspapers, and making final reports.  Conclusion: The application of technology and training in this service especially the application of a bread dough mixer has increased the production capacity and quality of bread in UD. Sarila. Improved administrative management and organizational structure that is more organized and structured.Â
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Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, Elena Soldatova, Наталья Щербакова, Natalia Shcherbakova, Тимофей Герасимов, Timofey Gerasimov, Михаил Талейсник, and Mikhail Taleysnik. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (September 23, 2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.
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Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. The government of the Russian Federation has defined the main directions for the development of food products designed for children. The program involves expanding their range and improving their quality and safety. In addition, domestic food industry should be based on echnical regulations, the latest scientific achievements, and global trends in production management and choice of raw materials, as well as in the design of specialized confectionery products and healthy foods. The present paper describes how specialized confectionery products for children of preschool and school age can be improved and fortified with vitamins and minerals. The authors introduce some criteria that distinguish this category from mass products. In this connection, the paper also covers some basic problems of the development of food for children in the Russian Federation. It describes the regulatory legal acts for confectionery products for children in the countries of the Customs Union. The authors believe that there is a need for a single regulatory document to control the development and sales of specialized products for children. The results of the research confirm the relevance of the work performed by the All-Russian Research Institute of Confectionery Industry on the development of State Standards for cookies for preschoolers and schoolchildren.
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Matmuratova G.B., Khamraeva N. T. ,. Rabbimova F. T. ,. Kubakova K. K. ,. "BIOLOGIZATION OF THE CULTIVATION OF MEDICINAL PLANT СAPPARIS SPINOSA L. IN ARID ZONES AND BIOTECHNOLOGY OF OBTAINING FOOD AND PHARMACEUTICAL PRODUCTS." Psychology and Education Journal 58, no. 2 (February 17, 2021): 6214–25. http://dx.doi.org/10.17762/pae.v58i2.3140.
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A new biotechnology has been developed for the preparation of medicinal food products from the crop of capers (buds, flowers, fruits), canned food from enzymatically processed fruits, bread, using activated yeast, prepared from flowers and buds of capers. Adding capers Bud powder to the dough during kneading improved the fermentation activity of yeast, accelerated the maturation period of the dough, baked bread had a pleasant aroma, a large volume, ruddiness, porosity, and increased the shelf life of the finished product.
Practical recommendations are made on the use of pickled canned capers in the food industry. Protein components, vitamins, micro - and macronutrients and related valuable substances contained in prepared products were studied.
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Laukemper, Rita, Thomas Becker, and Mario Jekle. "Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion." Food and Bioprocess Technology 14, no. 6 (March 27, 2021): 1142–54. http://dx.doi.org/10.1007/s11947-021-02625-y.
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AbstractThis study investigates the influence of the surface free energy (SFE) on the adhesion behaviour between wheat dough and bakery-relevant food processing surfaces. In doing so, the contact time and production-related changes of the adhesive and the adherend were taken into account. The adhesion measurements were conducted by means of previously developed methods (modified Chen/Hoseney, contact time measuring cell), whereby the force required for separating the dough from the surface after processing-relevant contact times was determined applying a texture analyzer. The SFE was determined by contact angle measurements. The SFE values for the examined materials are ranged between 5.5 ± 0.81 and 42.7 ± 0.88 mN/m. A strong linear correlation between the SFE of the bakery surfaces and their adhesion to dough could be determined after a certain contact time (≥ 1 min) (r = + 0.96 for surfaces with Sa > 20 μm; r = + 0.94 for surfaces with Sa < 20 μm). Bakery surfaces with energy values σsolid surface, total > 30 mN/m including a polar content indicated a strong interaction with wheat dough, which was confirmed by high adhesion values. Production-related changes to the processing surfaces showed a great impact on the adhesion behaviour: e.g. the abrasion of proofing cloths caused a higher amount of protruding fibres, which operate as a separating layer, resulting in a decrease of dough adhesion even after long contact times. The results in this study emphasize the importance of the SFE in the development of processing surfaces for the baking industry.
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Guevara-Hernández, Francisco, Manuel Hernández-Ramos, Manuel La O-Arias, René Pinto-Ruíz, Luis Rodríguez-Larramendi, and Deb Raj Aryal. "Physical-chemical characterization of local maize from Chiapas, Mexico." Revista de la Facultad de Agronomía, Universidad del Zulia 39, no. 2 (March 21, 2022): e223924. http://dx.doi.org/10.47280/revfacagron(luz).v39.n2.02.
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The physical-chemical quality of maize has become important for the food industry, so it is a condition for the selection of any local cultivar or improved varieties. The physical-chemical quality of local maize from La Sepultura Biosphere Reserve (REBISE), Chiapas, was characterized, to demonstrate that the maize diversity in the reserve presents potential for the flour and tortilla industry in Mexico. Collections of eighteen local maize populations associated with different races and two commercial hybrid materials were evaluated. Nineteen variables were characterized using multivariate techniques of Factor Analysis and Clusters. By reduction of data, six components were extracted. Typology of maize varieties merged into four groups: Group I) Of high projection in the components of breaking strength (Fu Rup RE, 300.25 gf) and pericarp dissolution (pericarp, 5.39 %; retained pericarp, 47.91 %); Group II) also high scoring in breaking strength and its persistence (Fu Rup RE, 277.25 gf), but low scoring for grain consistence and protein yield (flotation index 24.50); weight of 100 grains 33.31 g, (grain proteins 9.94 %); Group III) presented greater projection in the component of grain density, and moisture of the nixtamal and the dough (hectoliter weight 73.5 kg-hl, elongation 13.60 mm, dough moisture 57.95 %, Fu Rup RE, 220.83 gf); Group IV) showed lower projection in nixtamal moisture (44.48 %) and dough, so as elasticity of the tortillas (12.94 mm). The physical-chemical variables contributed to identify cultivar groups on the quality of the grain.
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Miltenović, Aleksandar, Milan Banić, and Nikola Velimirović. "Technical Solution of the Drive System for Mixing Dough Machine." MATEC Web of Conferences 290 (2019): 08013. http://dx.doi.org/10.1051/matecconf/201929008013.
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In the conditions of the global economy, food industry products have a good share in international trade. It is primarily ready-made food products that are ready for use. The basic problem that needs to be solved is the safety and quality of food products. Machine “Planetary mixer” is used for mixing and preparing dough. From the aspect of optimal fulfilment of the working function of the preparing dough “Planetary mixer” has to fulfil the following conditions: - the complete space in which the dough is located must be treated equally with the mixer; - noise and vibration reduction should be ensured and appropriate precision positioning of the machinery’s executive bodies; - a compact construction of the drive system is required with the optimum utilization of the available resources. In the paper is presented technical design solution of the drive system for machine based on the demands of regional medium size enterprise and therefore it is limited to the requirements of the investor. The final solution was achieved by using the modern methods of product development.
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Filipovic, Nada, Dragana Soronja-Simovic, and Vladimir Filipovic. "Breadmaking characteristics of dough with extruded corn." Chemical Industry and Chemical Engineering Quarterly 15, no. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.
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Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough handling is illustrated by extensigraph data: In comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life.
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Mohd Basri, Mohd Salahuddin, Nurain Mohd Jais, Alifdalino Sulaiman, Mohd Zuhair Mohd Nor, Nor Nadiah Abdul Karim Shah, and Siti Hajar Ariffin. "Optimizing the Processing Factor and Formulation of Oat-Based Cookie Dough for Enhancement in Stickiness and Moisture Content Using Response Surface Methodology and Superimposition." Processes 8, no. 7 (July 8, 2020): 797. http://dx.doi.org/10.3390/pr8070797.
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Despite the utilization of dusting flour and oil to reduce dough stickiness during the production process in food industry, they do not effectively help in eliminating the problem. Stickiness remains the bane of the production of bakery and confectionery products, including cookies. In addition, the high moisture content of cookie dough is unduly important to obtain a high breaking and compression strengths (cookies with high breaking tolerance). This study was conducted in light of insufficient research hitherto undertaken on the utilization of response surface methodology and superimposition to enhance the stickiness and moisture content of quick oat-based cookie dough. The study aims at optimizating, validating and superimposing the best combination of factors, to produce the lowest stickiness and highest moisture content in cookie dough. In addition, the effect of flour content and resting time on the stickiness and moisture content of cookie dough was also investigated, and microstructure analysis conducted. The central composite design (CCD) technique was employed and 39 runs were generated by CCD based on two factors with five levels, which comprised flour content (50, 55, 60, 65, and 70%), resting time (10, 20, 30, 40, and 50 min) and three replications. Results from ANOVA showed that all factors were statistically significant at p < 0.05. Flour content between 56% and 62%, and resting time within 27 and 50 min, resulted in dough with high stickiness. High-region moisture content was observed for flour content between 60% and 70%, and within 10 and 15 min of resting time. The optimized values for flour content (V1) = 67% and resting time (V2) = 10 min. The predicted model (regression coefficient model) was found to be accurate in predicting the optimum value of factors. The experimental validation showed the average relative deviation for stickiness and moisture content was 8.54% and 1.44%, respectively. The superimposition of the contour plots was successfully developed to identify the optimum region for the lowest stickiness and highest moisture content which were at 67–70% flour content and 10–15 min resting time.
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Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (April 11, 2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.
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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.
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Ginting, Lisa Melvi, Bisrul Hapis Tambunan, and F. Sumurung Simamora. "Rancang Bangun Mesin Pencetak Bakso." RODA: Jurnal Pendidikan dan Teknologi Otomotif 1, no. 2 (September 24, 2021): 42. http://dx.doi.org/10.24114/roda.v1i2.27320.
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The food industry is a growing industry, including meatballs. Small and medium-sized meatball entrepreneurs (SMEs), still have manual meatball printers which cause a lack of productivity and non-uniform shape of meatballs. Meatball printing machine is needed to increase productivity. This design uses a motor sourced from AC. The main parts of the meatball printing machine are the rotating elements such as gears, pulleys, shafts, stirrers and belts. Then the stationary elements are the bearing and the dough holder. The electric motor is the driving part, while the supporting part is the frame.
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Weigand, Judith. "Viscosity Measurements on Powders with a New Viscometer." Applied Rheology 9, no. 5 (October 1, 1999): 204–11. http://dx.doi.org/10.1515/arh-2009-0014.
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AbstractAt a closer look powder is found throughout all kind of industries. Dough and sugar in the food industry, pigments in the paint industry and drugs in the pharmaceutical industry, just to mention a few. Even though powder is obviously a common substance of a product or raw materials and therefore ingredients have to be handled as a powder, none or only little work has been done to characterize their flow properties. Probably the lack on suitable measuring devices gives reason for that. Therefore a new powder viscometer has been developed. Prior to the presentation of the achieved results from that new machine, an introduction to powder properties, examples for bulk materials in the industry and a comparison of adhesive forces in bulk materials will be given.
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Klempová, Tatiana, Janka Janštová, Soňa Gavurniková, Michaela Havrlentová, and Milan Čertík. "Applications of New Types of Biomaterials Obtained by Fungal Solid-State Fermentation in Bakery Products Manufacturing." Materials Science Forum 851 (April 2016): 14–19. http://dx.doi.org/10.4028/www.scientific.net/msf.851.14.
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Cereals serve as major food supply for human population. The cereals are rich source of carbohydrates and some proteins, but they are limited in various biologically active compounds such as polyunsaturated fatty acids, carotenoid pigments, coenzyme Q10, etc. Therefore value-added cereal-derived biomaterials have been prepared by the fungal solid state fermentations that could be attractive in food/feed industry. Application of fermented biomaterials into bakery products does not only enrich the final products with new compound (PUFA, ergosterol, etc), but very significantly change the rheological and nutritional and properties of dough and breads such as dough development time and stability, content of starch, glucans, dietary fibre, etc. Sensorial quality of these new products is acceptable for customers. Thus, biotechnologically prepared PUFA-enriched cereals may open novel prospects for the market of functional cereal foods.
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Новік, Г. В., В. Г. Применко, А. М. Савченко, and Ю. Є. Артеменко. "DEVELOPMENT OF TECHNOLOGY OF FROZEN SEMI-FINISHED PRODUCTS FROM YEAST DOUGH WITH STUFFING." Herald of Lviv University of Trade and Economics Technical sciences, no. 31 (December 22, 2022): 107–16. http://dx.doi.org/10.36477/2522-1221-2022-31-14.
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Abstract. Today, food science knows many technologies for obtaining semi-finished products and readyto- go culinary products from yeast dough, along with comprehensive studies of their quality indicators. However, the vast majority of such developments concern dough products without stuffing. Also, for the most part, there is no review of ways to improve the quality of frozen ready-to-go products, especially aspects of the technology of re-freezing, thawing and cooking (warming) of ready-to-go products, in particular with stuffing, without changing the organoleptic properties of the finished products. Therefore, the technology of frozen semi-finished products from yeast dough with stuffing and the study of their quality indicators proposed in the work are appropriate, relevant and will be of scientific interest among specialists in the food industry. The purpose of the study is to develop the technology of frozen semi-finished products with stuffing and to study the influence of re-freezing, thawing and reheating on the quality indicators of finished products. The main results of the study. The influence of the introduction of dry wheat gluten on the quality of fibrin in the tested dough samples was determined experimentally, and its influence on the deliquescence of the fibrin ball was investigated. The recipe composition of the frozen semi-finished product from yeast dough with stuffing is presented, taking into account the mass fraction of added dry wheat gluten, as well as the technological scheme for the production of frozen semi-finished product from yeast dough with stuffing is developed. The optimal amount of adding gluten to the basic dough was found: it is advisable to replace no more than 4% of the mass of flour with fibrin. An analysis of the organoleptic quality indicators of the developed products with different contents of seaweed in the stuffing was carried out, which proved the relevance of adding algae as moisture-retaining agents. Prospects for further research in this direction. The analysis of the obtained data shows that the addition of kelp for no more than 3% and fucus for 5% of the weight of the stuffing is appropriate, improves and naturally enhances the taste properties of the products. Therefore, studies of the influence of kelp and fucus algae on quality indicators and storage of other flour and flour pastry products with stuffing will be promising.
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Belyaev, A. I., A. M. Pugacheva, E. S. Taranova, N. Yu Petrov, and M. P. Aksenov. "The use of processed gourds products to improve properties of bakery products." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (July 1, 2022): 012007. http://dx.doi.org/10.1088/1755-1315/1052/1/012007.
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Abstract Currently, the food industry uses frozen semi-finished products in the baking of new products. A new type of frozen semi-finished products used to improve the baking properties of flour is widely used in North America, Western Europe, Japan, etc. The use of cryopreservation makes it possible to obtain high quality bakery products. The studies were carried out in the laboratory of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University and Volgogradsky CAS. Raw materials such as peeled rye flour, first grade wheat flour, thick rye sourdough, pressed baker's yeast, table salt, nardek with dried apricots were used. The dough was prepared with a 60:40 ratio of peeled rye and first grade wheat flour (Wstarter = 50%) by the developed recipe. The moisture content in the dough was 49.5%. The dough was prepared in a Diosna machine for 5-7 min. The required amount of salt was added as a saline. Yeast suspension was used. The generalization of these processes, which determine the transformation of recipe components into a finished product, provide the basis for scientific foundations of the baking technology using frozen semi-finished products and contributes to the development of methods for predicting the quality of finished products.
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Kukhtyn, M., K. Kravchenyuk, V. Selskyi, O. Pokotylo, O. Vichko, N. Kopchak, and A. Hmelar. "Evaluation of spontaneous fermentation with basil content in the technology of rye-wheat bread production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 97 (June 28, 2022): 14–19. http://dx.doi.org/10.32718/nvlvet-f9703.
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The bakery industry is increasingly using technologies that improve the quality of finished products. Such technologies of bread production include technology with the use of natural leavens of spontaneous fermentation, which are made without the addition of various artificially created chemical ingredients. The aim of the work was to determine the influence of basil seeds on the activity of rye-wheat leaven in the technology of its renewal and to investigate the physicochemical, organoleptic characteristics of the dough during fermentation and the quality of bread. The research used generally accepted in the bakery industry methods of physical and chemical research of sourdough, dough and finished products. It was found that the introduction of basil seeds in the composition of spontaneous leaven in the amount of 1.5 to 3.0 % reduces the time of renewal of the leaven and accelerate the increase in acidity, which is the result of the development of its own microbiota. The expediency of adding basil seeds (up to 2.0 %) to the technology of spontaneous leaven production was established, as the time of ball emergence after the fifth stage of renewal was 8 minutes shorter compared to the control sample of leaven. The addition of basil accelerates the development and biochemical activity of the yeast microbiota, resulting in more enzymes of the reductase class. The dough is made with the addition of spontaneous fermentation leaven, which contains basil seeds ferment and ripen faster. In the evaluation of bread samples, the highest total score was obtained by samples № 2 and №3, which were made on spontaneous leaven with a content of 1.0 and 1.5 basil – the total number of points was 19.3 points, which is 0.5 points more than the control sample. Therefore, for the production of rye-wheat spontaneous leaven, it is advisable to add basil seeds to its composition to enhance biochemical and microbiological processes.
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Pyanikova, E. A., A. E. Kovaleva, and M. A. Zaikina. "The influence of food additives on the production technology and quality indicators of bread." IOP Conference Series: Earth and Environmental Science 839, no. 2 (September 1, 2021): 022044. http://dx.doi.org/10.1088/1755-1315/839/2/022044.
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Abstract Recently, the focus has been on the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat and rice flour occupy a special place. The use of apple pomace in the bread recipe improves the organoleptic and physicochemical properties of the product. It also allows you to make adjustments to the traditional technology of bread production: to reduce the fermentation process by increasing the rate of formation of acids in the dough. The duration of the technological process for the production of bread with the addition of rice flour is increased by increasing the duration of soaking apple pomace in vegetable oil for better binding capacity in the future with rice flour and reducing the moisture content of the dough. In order to adjust the chemical composition, recipes for wheat bread were developed with a partial replacement for buckwheat and rice flour (sample No. 1 and sample No. 2, respectively) and the addition of 9.43% apple pomace. The introduced components will improve the structural and mechanical properties of the dough. The use of apple pomace and flour of cereal crops (buckwheat and rice) in the food industry makes it possible to enrich the chemical composition of bread with dietary fiber, vitamins of group B, K, mineral components (magnesium, calcium, iron, phosphorus, manganese, selenium). Vitamin B2 helps to absorb iron and, together with vitamin B1, helps to maintain the level of this trace element in the blood. From the results of the analysis of the vitamins, it follows that the finished product contains vitamins B1, B2, B5, B6 and K, which can be used for preventive nutrition. The use of food additives of plant origin in the formulation of wheat bread leads to an increase in the biological value of the product and a decrease in its calorie content.
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Neylon, Emma, Elke K. Arendt, Emanuele Zannini, and Aylin W. Sahin. "Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread." Foods 10, no. 7 (July 15, 2021): 1639. http://dx.doi.org/10.3390/foods10071639.
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Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.
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Kuzmina, Svetlana, Lyudmila Kozubaeva, Elena Egorova, Botakoz Kulushtayeva, and Farida Smolnikova. "Effect of Berry Extracts on Saccharomyces cerevisiae Yeast." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 819–31. http://dx.doi.org/10.21603/2074-9414-2021-4-819-831.
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Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevisiae and the biochemical properties of wheat dough.
Study objects and methods. The experiment featured baking yeast Extra and dry berry extracts of raspberries, aronia, sea buckthorn, and rosehip (LLC Wisterra, Altai Region). The study involved standard and industry-specific control methods of raw materials and semi-finished bakery products, as well as som e standard methods of microbiological analysis.
Results and discussion. The raspberry extract (3–4%) suppressed the growth and reproduction of the yeast: after 1 h of exposure, the yeast cell count dropped by 1.5–2 times compared to the control sample. The stimulating effect of the sea buckthorn extract increased the growth rate of yeast cells (up to 40% compared to the control). The extracts of aronia and rosehip had practically no effect on the growth rate of yeast cells. However, 2–3% aronia extract increased the fermentation of the dough, as evidenced by a higher dough fermentation property, which was 2 min versus 3 min at the control after 150 min of exposure. Fruit and berry extracts caused a natural increase in the acidity of the dough, which affected the growth rate of yeast cells. Sea buckthorn extracts increased the acidity so much (up to 4.24 pH units) that it could be regarded as acid stress, which increased the growth rate of yeast cells (1.53×106–1.55×106 vs. 1.10×106 in 1 mL of control sample). The lowest growth rate was detected in the samples with the raspberry extract, which is known to have a strong fungistatic effect: the count of yeast cells decreased by 1.5–2 times after an hour of fermentation.
Conclusion. Berry extracts can be of practical interest to bakery enterprises as they help to control yeast fermentation and dough maturation time.
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Atudorei, Denisa, Olivia Atudorei, and Georgiana Gabriela Codină. "Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour." Foods 10, no. 7 (July 3, 2021): 1542. http://dx.doi.org/10.3390/foods10071542.
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Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.
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Merker, Anastasia A., Ekaterina N. Reva, and Valentina A. Serdyuk. "The Influence of Gluten-Free Flour on Bakery Dough Quality." Engineering Technologies and Systems 32, no. 2 (May 30, 2022): 313–23. http://dx.doi.org/10.15507/2658-4123.032.202202.313-323.
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Introduction. One of the main objectives of the food industry is the development of bakery technology for dietary and functional foods. The article gives a complete description of specialized food products. The purpose of this work is to investigate the influence of amaranth and linseed flours on the quality of the gluten-free bakery products. During the study, there was determined the best proportion of gluten-free mixture ingredients for producing a quality product. Materials and Methods. In the course of the study, there were chosen different formulas of mixtures with the use of amaranth and linseed flours produced by “S.Pudov” company, corn starch by “Trapeza” company, and other ingredients such as yeast, drinking-water, salt and sugar. Results. To the formula under development there were added 17 grams of corn starch. At the same time, an increase in the gas retention capacity of the dough was noted. The starch served as the best binding component when mixing water with flour. Discussion and Conclusion. On the basis of the tests performed, data on pH of the dough medium with different proportions of amaranth and linseed flours were obtained. The most acidic medium is in the dough in which the amount of linseed flour is more than the amount of amaranth one. The conducted studies allow assuming that this is caused by the high acidity of linseed flour.
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Canale, Michele, Alfio Spina, Carmine Summo, Maria Concetta Strano, Michele Bizzini, Maria Allegra, Rosalia Sanfilippo, Margherita Amenta, and Antonella Pasqualone. "Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product." Plants 11, no. 24 (December 7, 2022): 3409. http://dx.doi.org/10.3390/plants11243409.
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A relevant amount of waste is produced in the canning industry of globe artichoke. This study proposes to use flours of artichoke waste (stems and bracts) in durum wheat bread-making, replacing the re-milled durum wheat semolina at increasing levels (5, 7.5 and 10 g/100 g). No study had evaluated this type of enrichment in durum wheat bread, widespread in the same area where artichoke waste is mostly produced. The replacement had a visible effect on the flour color, increasing a* and reducing b* and L*, and this was reflected in the color of bread crumb. The water absorption determined by farinography, dough development time and dough stability increased as the level of replacement increased (up to 71.2 g/100 g, 7.3 min and 18.4 min, respectively). The mixograph peak height and mixing time increased compared to control. The alveograph W decreased, while the P/L ratio increased. The artichoke waste-enriched breads had a lower volume (as low as 1.37 cm3/g) and were harder than control, but they did not show relevant moisture losses during five days of storage. The obtained data show therefore an interesting potential of artichoke waste flours in bread-making, but further investigations are needed for achieving improved quality features.