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Articoli di riviste sul tema "Bread dough"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 20 febbraio 2023

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1

Kim, Hye-Jin, та Sang-Ho Yoo. "Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads". Polymers 12, № 6 (15 червня 2020): 1349. http://dx.doi.org/10.3390/polym12061349.

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Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC)

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2

Belcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, and Józef Gorzelany. "Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (June 1, 2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.

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Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the opti

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3

Zhao, Yuxia, and Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread." Applied Sciences 11, no. 17 (August 27, 2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to th

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4

Pejcz, Ewa, and Iva Burešová. "Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation." Foods 11, no. 4 (February 13, 2022): 536. http://dx.doi.org/10.3390/foods11040536.

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The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheologic

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5

Huang, Chengye, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang, et al. "Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation." Foods 12, no. 3 (February 1, 2023): 605. http://dx.doi.org/10.3390/foods12030605.

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This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat

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6

Albasir, Mohamed Otman Saleh, Mohammad Alyassin, and Grant Murray Campbell. "Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size." Foods 11, no. 15 (August 2, 2022): 2300. http://dx.doi.org/10.3390/foods11152300.

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The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12

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7

Franco, Maria, Mayara Belorio, and Manuel Gómez. "Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver." Foods 11, no. 9 (May 8, 2022): 1366. http://dx.doi.org/10.3390/foods11091366.

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Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and who

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8

Cukier de Aquino, Vanessa, Attilio Converti, Patrizia Perego, and Suzana Caetano da Silva Lannes. "Leavening Bread Dough." Current Nutrition & Food Science 8, no. 2 (June 1, 2012): 131–38. http://dx.doi.org/10.2174/157340112800840835.

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9

Djukic, Dragutin, Milorad Radovic, Leka Mandic, and Slavica Veskovic-Moracanin. "Effect of bread dough mixing method on rye bread quality." Acta Periodica Technologica, no. 45 (2014): 11–22. http://dx.doi.org/10.2298/apt1445011d.

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The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (prese

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10

Navrot, Nicolas, Rikke Buhl Holstborg, Per Hägglund, Inge Povlsen, and Birte Svensson. "New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough." Antioxidants 7, no. 12 (December 12, 2018): 190. http://dx.doi.org/10.3390/antiox7120190.

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Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough

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11

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 com

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12

Jirsa, O., M. Hrušková, and I. Švec. "Bread features evaluation by NIR analysis." Czech Journal of Food Sciences 25, No. 5 (January 7, 2008): 243–48. http://dx.doi.org/10.17221/683-cjfs.

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Bakery characteristics of wheat dough and the final product and their predictability by NIR technique was investigated using 231 variety and commercial wheat samples (crop years 2003–2005). The behaviour of doughs was assessed with Brabender maturograph and OTG (Germany), the final product quality was evaluated by the baking test and image analysis. NIR spectra of flours were acquired on a NIRSystem 6500 spectrometer. Calibration equations for the selected rheological characteristics were computed by WINISI II using mPLS regression. The quality of prediction was evaluated by means of coefficie

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13

Gavurníková, Soňa, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková, and Ján Kraic. "Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours." Agriculture (Polnohospodárstvo) 57, no. 4 (December 1, 2011): 144–53. http://dx.doi.org/10.2478/v10207-011-0015-y.

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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet FloursThe composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory point

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14

Xu, Yingying, Clifford A. Hall III, and Frank A. Manthey. "Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics." Journal of Food Research 3, no. 6 (August 7, 2014): 83. http://dx.doi.org/10.5539/jfr.v3n6p83.

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<p>Flaxseed (<em>Linum usitatissimum</em>) is an oilseed that is high in omega-3 fatty acid, dietary fiber and lignan. These components are responsible for the health promoting effects of flaxseed. Incorporating flaxseed into foodstuffs such as bread is an approach to increase dietary flaxseed. However, the need for a rapid screen method is needed since a complete baking process may take several hours. Correlating Farinograph parameters with bread characteristics may result in a rapid test that would allow for researchers to identify the proper levels of flaxseed addition to

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15

Cappelli, Alessio, Noemi Oliva, and Enrico Cini. "A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies." Applied Sciences 10, no. 18 (September 20, 2020): 6559. http://dx.doi.org/10.3390/app10186559.

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High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredient

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16

Carboni, Angela Daniela, Andrea Gómez-Zavaglia, Maria Cecilia Puppo, and María Victoria Salinas. "Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality." Foods 11, no. 13 (June 24, 2022): 1866. http://dx.doi.org/10.3390/foods11131866.

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Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin. Formulations studied included wheat flour (control-C), flour with 1800 ppm Ca (calcium carbonate-CA

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17

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. Techn

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18

Teotônio, Daniela de Oliveira, Bárbara Alana Fonseca da Costa, Paula Thamara Goecking Gomes, Mariana Pereira Santos, Erick Flávio Guimarães Amaral, Maria Teresa Pedrosa Silva Clerici, Maria Gabriela Vernaza Leoro, and Marcio Schmiele. "Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality." Research, Society and Development 10, no. 3 (March 21, 2021): e44510313556. http://dx.doi.org/10.33448/rsd-v10i3.13556.

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - f

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19

Al-Jahani, Amani H. "Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread." International Journal of Food Science 2017 (2017): 1–8. http://dx.doi.org/10.1155/2017/2054252.

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The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced water absorption capacity, dough development time, gelatinization temperature, and peak viscosity, wherea

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20

Salas-Mellado, Myriam M., and Yoon Kil Chang. "Effect of formulation on the quality of frozen bread dough." Brazilian Archives of Biology and Technology 46, no. 3 (June 2003): 461–68. http://dx.doi.org/10.1590/s1516-89132003000300018.

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The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalo

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21

Franco, Maria, and Manuel Gómez. "Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads." Foods 11, no. 12 (June 8, 2022): 1685. http://dx.doi.org/10.3390/foods11121685.

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Despite the clear nutritional advantages of wholemeal breads, their consumption is lower than recommended, mainly due to their lower organoleptic quality. This paper proposes the use of psyllium to improve the quality of these breads. For this aim, a wholemeal bread control is compared to breads with psyllium added in different amounts (1 to 10%). Mixolab was used to analyse dough behaviour. Specific volume, texture, macronutrient composition, and bread acceptability were also analysed. Increasing amounts of psyllium resulted in an increased dough hydration and stability, but a reduced kneadin

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22

CHISENGA, Shadrack Mubanga, Tilahun Seyoum WORKNEH, Geremew BULTOSA, and Buliyaminu Adegbemiro ALIMI. "Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough." Acta agriculturae Slovenica 114, no. 1 (October 8, 2019): 33. http://dx.doi.org/10.14720/aas.2019.114.1.4.

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p &lt; 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.

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23

Bojňanská, Tatiana, Janette Musilová, and Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough." Foods 10, no. 5 (May 14, 2021): 1087. http://dx.doi.org/10.3390/foods10051087.

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The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume

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24

Škrobot, Dubravka, Tamara Dapčević-Hadnađev, Jelena Tomić, Nikola Maravić, Nikola Popović, Pavle Jovanov, and Miroslav Hadnađev. "Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread." Foods 11, no. 23 (December 5, 2022): 3927. http://dx.doi.org/10.3390/foods11233927.

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The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Bo

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25

Prieto-Vázquez del Mercado, Pavel, Luis Mojica, and Norma Morales-Hernández. "Protein Ingredients in Bread: Technological, Textural and Health Implications." Foods 11, no. 16 (August 10, 2022): 2399. http://dx.doi.org/10.3390/foods11162399.

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The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough pro

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26

Graça, Carla, Anabela Raymundo, and Isabel Sousa. "Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties." Applied Sciences 9, no. 19 (October 1, 2019): 4101. http://dx.doi.org/10.3390/app9194101.

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As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were te

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Chochkov, Rosen, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva, and Angel Angelov. "Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality." Foods 11, no. 7 (March 30, 2022): 1012. http://dx.doi.org/10.3390/foods11071012.

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Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The te

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Kotsiou, Kali, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, and Athina Lazaridou. "Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads." Foods 10, no. 8 (August 7, 2021): 1832. http://dx.doi.org/10.3390/foods10081832.

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Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only

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Figueiredo, Maria José de, Anderson Ferreira Vilela, Celene Ribeiro Ataide, Rossana Maria Feitosa de Figueirêdo, Cristiani Viegas Brandão Grisi, Arianne Dantas Viana, and Érica de Andrade Vieira. "Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse." Research, Society and Development 9, no. 11 (December 1, 2020): e70291110468. http://dx.doi.org/10.33448/rsd-v9i11.10468.

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The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein change

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30

Vilmane, Laila, and Evita Straumite. "The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production." Proceedings of the Latvia University of Agriculture 31, no. 1 (July 29, 2014): 1–11. http://dx.doi.org/10.2478/plua-2014-0001.

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Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was

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Nunes, Maria Cristiana, Isabel Fernandes, Inês Vasco, Isabel Sousa, and Anabela Raymundo. "Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity." Foods 9, no. 5 (May 4, 2020): 579. http://dx.doi.org/10.3390/foods9050579.

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The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and breads’ structure was studied. Microdough-Lab mixing tests and oscillatory rheology were conducted to evaluate the dough´s structure. Physical properties of the loaves, total phenolic content (Folin-Ciocalteu) and antioxidant capacity (DPPH and FRAP) of the bread extracts were assessed. For the low ad

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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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Abstract (sommario):

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

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33

Bot, Beatriz. "Mother Dough in Bread Making." Journal of Food and Nutrition Sciences 2, no. 2 (2014): 24. http://dx.doi.org/10.11648/j.jfns.20140202.11.

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34

Means, Charlotte. "Bread dough toxicosis in dogs." Journal of Veterinary Emergency and Critical Care 13, no. 1 (February 28, 2003): 39–41. http://dx.doi.org/10.1046/j.1435-6935.2003.00068.x.

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35

Chiotellis, E., and G. M. Campbell. "Proving of Bread Dough I." Food and Bioproducts Processing 81, no. 3 (September 2003): 194–206. http://dx.doi.org/10.1205/096030803322437965.

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36

Chiotellis, E., and G. M. Campbell. "Proving of Bread Dough II." Food and Bioproducts Processing 81, no. 3 (September 2003): 207–16. http://dx.doi.org/10.1205/096030803322437974.

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37

Chin, N. L., P. J. Martin, and G. M. Campbell. "Aeration During Bread Dough Mixing." Food and Bioproducts Processing 82, no. 4 (December 2004): 261–67. http://dx.doi.org/10.1205/fbio.82.4.261.56404.

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38

Martin, P. J., N. L. Chin, and G. M. Campbell. "Aeration During Bread Dough Mixing." Food and Bioproducts Processing 82, no. 4 (December 2004): 268–81. http://dx.doi.org/10.1205/fbio.82.4.268.56400.

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39

Martin, P. J., N. L. Chin, G. M. Campbell, and C. J. Morrant. "Aeration During Bread Dough Mixing." Food and Bioproducts Processing 82, no. 4 (December 2004): 282–90. http://dx.doi.org/10.1205/fbio.82.4.282.56408.

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40

Tanner, Roger I., Shao-Cong Dai, and Fuzhong Qi. "Bread dough rheology and recoil." Journal of Non-Newtonian Fluid Mechanics 143, no. 2-3 (May 2007): 107–19. http://dx.doi.org/10.1016/j.jnnfm.2007.02.001.

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41

Tanner, Roger I., Fuzhong Qi, and Shao-Cong Dai. "Bread dough rheology and recoil." Journal of Non-Newtonian Fluid Mechanics 148, no. 1-3 (January 2008): 33–40. http://dx.doi.org/10.1016/j.jnnfm.2007.04.006.

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42

Lu, Xikun, Margaret A. Brennan, Luca Serventi, and Charles S. Brennan. "Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties." Cereal Chemistry 95, no. 3 (March 15, 2018): 418–27. http://dx.doi.org/10.1002/cche.10043.

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43

Tunçil, Yunus Emre, Mehtap Fevzioglu, Seda Arioglu-Tunçil, Gebisa Ejeta, Osvaldo H. Campanella, and Bruce R. Hamaker. "Transglutaminase Shows Better Functionality on High Digestible, High Lysine Sorghum-Wheat Composite Dough and Bread, Compared to Normal Sorghum-Wheat Composites." Turkish Journal of Agriculture - Food Science and Technology 7, no. 6 (June 25, 2019): 877. http://dx.doi.org/10.24925/turjaf.v7i6.877-882.2484.

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Abstract (sommario):

Highly digestible high-lysine (HDHL) sorghum-wheat composites have previously been shown to produce better composite dough and bread compared to normal sorghum-wheat composites. This study aimed to test whether improved HDHL lines can provide further enhanced functionality through the effects of transglutaminase (TG) enzyme to improve dough rheological properties. Sorghum-wheat composite doughs were made using HDHL and normal sorghum flours at substitution levels of 10, 20, and 30%, with and without 0.15% TG. Rheological properties of dough were tested using a mechanical spectrometer at 0.05%

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44

Marie, Hrušková, and Švec Ivan. "Rheological Characteristics of Composite Flour with Linseed Fibre – Relationship to Bread Quality." Czech Journal of Food Sciences 35, No. 5 (October 23, 2017): 424–31. http://dx.doi.org/10.17221/450/2016-cjfs.

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Abstract (sommario):

Linseed fibre represents a rich natural source of dietary fibre. Here, we report that the addition of linseed fibre at levels of 2.5 and 5.0% changes the viscosity of wheat flour as well as the rheological properties of non-fermented and fermented dough. The differences recorded between fibre from golden and brown flax seeds (GF and BF, respectively) were not significant; BF caused a stronger increase in non-fermented dough elasticity. The addition of both variants reduced fermentation times and partially decreased dough volumes during the three phases of the fermentation process. The results

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45

Marchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke, and K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes." Canadian Journal of Plant Science 81, no. 4 (October 1, 2001): 611–20. http://dx.doi.org/10.4141/p00-133.

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Abstract (sommario):

Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of

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46

A, Siddeeg. "Published Date the Production, Quality and Acceptability Characteristics of Steamed Bread Enhanced with Cowpea Powder in Comparison to the Classical Bread." Food Science & Nutrition Technology 4, no. 3 (May 16, 2019): 1–10. http://dx.doi.org/10.23880/fsnt-16000179.

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Abstract (sommario):

This study was aimed to produce, access the quality and acceptability characteristics of steamed bread enhanced with cowpea powder and compared with the classical bread. Dough properties of wheat flour were determined using gluten and falling number parameters. The results of wet gluten and dry gluten were 32% and 22% respectively, while, the falling number of wheat flour was 441. The steamed bread was made supplemented with 0, 4, 6 and 8% cowpea flour to enhance the dough and nutritional characteristics and instead of that wheat flour which already used for steamed bread making. The proximate

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47

Coţovanu, Ionica, and Silvia Mironeasa. "An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes." Agronomy 12, no. 10 (September 22, 2022): 2271. http://dx.doi.org/10.3390/agronomy12102271.

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Abstract (sommario):

A way to improve the nutritional value of refined wheat flour with enhanced dough rheology is by substituting wheat flour with quinoa flour (QF) at different addition levels and particle sizes (PS). Experimental variation prediction of the flour α-amylase activity, dough rheological properties, and bread characteristics were estimated using mathematical models. A decrease in the falling number index, water absorption, speed of protein weakening, gas retention coefficient in the dough, maximum creep-recovery compliance, and bread volume and firmness was achieved with the increase of PS. When th

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48

Agrahar-Murugkar, Dipika, and Preeti Dixit-Bajpai. "Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves." Nutrition & Food Science 50, no. 1 (July 1, 2019): 47–60. http://dx.doi.org/10.1108/nfs-03-2019-0101.

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Abstract (sommario):

Purpose The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters. Design/methodology/approach Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and

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49

Alsuhaibani, Amnah Mohammed, and Amal Hassan Alshawi. "Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads." Journal of Food Quality 2022 (March 14, 2022): 1–6. http://dx.doi.org/10.1155/2022/2678302.

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Abstract (sommario):

Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortification of bread with chard could increase the nutraceutical and functional food consumption. Objective. In this study, we performed a chemical analysis of chard and performed rheological analyses and sensory attribute evaluations of pan breads fortified with 5% and 10% chard powder. Design. The gross chemical composition of chard, some minerals, vitamin C, and total phenolic and flavonoid compounds were estimated. The rheological properties of doughs fortified with 5% and 10% chard powder and the c

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50

Hrušková, M., and D. Novotná. "Effect of ascorbic acid on the rheological properties of wheat fermented dough." Czech Journal of Food Sciences 21, No. 4 (November 18, 2011): 137–44. http://dx.doi.org/10.17221/3490-cjfs.

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Abstract (sommario):

The effect of ascorbic acid on the rheological properties of wheat fermented dough from forty three wheat flour samples, represented&nbsp; two groups of flours, characterised (according to the ash content, protein content and Zeleny sedimentation value) the main Czech flour&nbsp;type has been studied. Standard analytical parameters (ash and protein contents, wet gluten, falling number, Zeleny sedimentation value), rheological investigation (maturograph, oven rise recorder), and laboratory baking test were used for the characterisation of flours and doughs. It was stated that the influe

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