Letteratura scientifica selezionata sul tema "Bread flour quality testing"
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Articoli di riviste sul tema "Bread flour quality testing"
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Kotsiou, Kali, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis e Athina Lazaridou. "Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads". Foods 10, n. 8 (7 agosto 2021): 1832. http://dx.doi.org/10.3390/foods10081832.
Testo completoAbstract (sommario):
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 breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.
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Clark, Elizabeth A., e Fadi M. Aramouni. "Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour". Journal of Food Quality 2018 (24 settembre 2018): 1–12. http://dx.doi.org/10.1155/2018/1063502.
Testo completoAbstract (sommario):
Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and characterized by the researchers prior to being used in this study. Experimental formulas were mixed with varying breadfruit flour inclusion (0%, 20%, 35%, and 50%) and leavening agent (yeast and baking powder). Quality parameters including density, specific volume, pH, water activity, color, and texture were assessed, and proximate analysis was performed to characterize the nutritional value of the bread. Significant differences (p<0.05) were found in loaf density, specific volume, color (crust L∗ and b∗; crumb L∗, a∗, and b∗), pH, water activity, and crumb firmness. Additionally, a consumer sensory study was performed on the most well-liked formulations. Consumer testing yielded significant differences (p<0.05) between the yeast-leavened control (0% breadfruit flour) and yeast-leavened breadfruit bread (20% breadfruit flour). Nonceliac consumers rated the breadfruit treatment as significantly less acceptable than the control for all sensory characteristics assessed. These results indicate that breadfruit flour can be used at ≤20%, when leavened with yeast, to produce quality gluten-free bread. Future studies should be conducted to assess the impact of breadfruit variety and milling practices on breadfruit flour properties before further attempts are made to investigate how breadfruit flour impacts the gluten-free bread quality.
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Agrahar-Murugkar, Dipika, e 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, n. 1 (1 luglio 2019): 47–60. http://dx.doi.org/10.1108/nfs-03-2019-0101.
Testo completoAbstract (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 malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated. Findings Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1. Research limitations/implications The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test. Originality/value The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.
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Lever, T., A. Kelly, J. De Faveri, D. Martin, J. Sheppard, K. Quail e D. Miskelly. "Australian wheat for the sponge and dough bread making process". Australian Journal of Agricultural Research 56, n. 10 (2005): 1049. http://dx.doi.org/10.1071/ar05113.
Testo completoAbstract (sommario):
This work investigates the suitability of Australian wheats for the sponge and dough bread market, and determines the wheat quality attributes most important for large loaf volume. A group of 30 genotypes was selected for quality testing and baking using a purpose-developed sponge and dough test baking method. Genotypes were grown at 2 sites in Queensland during winter of 2001 and 2002, and then grain from the field trials was tested in the laboratory. The traits measured included grain, flour, and dough quality, along with loaf volume as the main trait of interest. Glutenin alleles and Wx-B1 allele status of the genotypes were also determined. Genetic correlations were calculated between loaf volume and all the quality traits. The quality trait with the strongest relationship to loaf volume was flour swelling volume. Glutenin alleles and Wx-B1 alleles may also be important for sponge and dough bread quality but the data presented here were insufficient to draw strong conclusions. Consistent, large sponge and dough loaf volumes (>850 cm3) were achieved by the Batavia/Pelsart double haploids QT8753, QT10793, and QT10778. The wheat varieties Hartog and Kennedy also performed well. The work demonstrated that Australia can produce wheat suitable for this market.
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Švec, Ivan, e Marie Hrušková. "Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours". Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, n. 2 (2017): 727–36. http://dx.doi.org/10.11118/actaun201765020727.
Testo completoAbstract (sommario):
To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %), and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively). Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy) together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.
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Breshears, Karen L., e Kristi M. Crowe. "Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour". Journal of Food Research 2, n. 4 (16 giugno 2013): 1. http://dx.doi.org/10.5539/jfr.v2n4p1.
Testo completoAbstract (sommario):
<p>The objective of this study was to develop a nutrient-dense gluten-free bread (GFB) using either amaranth or Montina™ flour in a standardized gluten-free lean breadrecipe for the purpose of comparing the nutritional, sensory, and objective qualities of the developed breads to a commercially-marketed GFB. Participants (n=222)included individuals who typically eat a gluten-free diet and those who eat a non-restricted diet. The non-restricted diet group was used to assess product acceptability in the general population and to determine product marketability among those without gluten restrictions. Nutritionally, both developed breads provided at least 26% more iron than the commercial GFB and <span style="text-decoration: underline;">></span><span style="text-decoration: underline;"> </span>40% more fiber while the amaranth bread provided twice as much folate. Significant differences (p < 0.05) in sensory attributes (appearance, texture, flavor, tenderness, and overall acceptability) of both amaranth- and Montina™-based breads were not reported between the groups. Based on sensory scores using a 9-point Hedonic scale, the commercial GFB was preferred over either developed bread and the Montina™-based bread was preferred over the amaranth-based bread. Significant differences in bread hardness were not detected among the tested GFB, yet commercial GFB slices exhibited the largest and most consistent cell size throughout. Results suggest that amaranth and Montina™ flours assist in improving the nutritional quality of GFB, yet additional testing is needed to assist in formulation modifications of this standardized lean bread recipe in order to produce a product similar in sensory qualities to commercially-marketed GFB.</p>
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Luděk, Hřivna, Zigmundová Veronika, Burešová Iva, Maco Roman, Vyhnánek Tomáš e Trojan Václav. "Rheological properties of dough and baking quality of products using coloured wheat". Plant, Soil and Environment 64, No. 5 (14 maggio 2018): 203–8. http://dx.doi.org/10.17221/62/2018-pse.
Testo completoAbstract (sommario):
The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.
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O'Brien, L., e JA Ronalds. "The effect on yield distribution of early generation selection for quality". Australian Journal of Agricultural Research 37, n. 3 (1986): 211. http://dx.doi.org/10.1071/ar9860211.
Testo completoAbstract (sommario):
In simulation of a wheat-breeding situation, random F3 lines derived from seven wheat crosses were quality tested, and decisions to retain or discard them were made on the individual test results for flourmilling extraction, flour protein content and four separate measures of protein quality. Decisions were also made using regimes of tests that selected entries for high flour extraction and their balance of grain hardness, protein content and quality optimum for different wheat end-uses (bread, cakes, pastries, etc.). In the F4 generation all entries were grown in replicated yield trials. The effect of early generation selection for quality on the subsequent yield distribution was assessed by comparing the F4 yield distributions of the entire population with those for the designated quality test. Independent culling for flour-milling extraction and protein quality did not alter the nature of the subsequent yield distributions. However, independent culling in the F3 for flour protein content resulted in the loss of more lines of above average yield than below average yield in the F4 generation. Furthermore, the significant negative correlation between F3 flour protein content and F4 grain yield indicates that overemphasis on selection for high protein content would reduce the rate of yield improvement in the following generation. Application of the early generation testing regimes resulted in up to 66% of the lines being classified as having undesirable quality without the nature of the subsequent yield distribution being affected. The results of this study have application to the planning of wheat-breeding programmes that aim to produce high-yielding, good-quality wheats.
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Podgorny, S. V., O. V. Skripka, A. P. Samofalov, S. N. Gromova e N. S. Kravchenko. "QUALITY INDICATORS OF WINTER SOFT WHEAT VARIETIES IN ECOLOGICAL VARIETY TRIALS". TAURIDA HERALD OF THE AGRARIAN SCIENCES 4 (24) (novembre 2020): 143–51. http://dx.doi.org/10.33952/2542-0720-2020-4-24-143-151.
Testo completoAbstract (sommario):
Improving the quality of wheat grain is an important task of agricultural production. In recent years, the production of strong and valuable wheat, necessary for the production of high-quality baking flour, has decreased. In this regard, the study of the quality of grain varieties of winter wheat in specific soil and climatic conditions of the Rostov region is becoming topical. Therefore, the purpose of our research was to study the main indicators of grain quality of varieties of soft winter wheat (protein and gluten content, flour strength, bread size from 100 g of flour) in ecological variety trials to select the best under conditions of the Rostov region. The studies were carried out on the trial fields of the Laboratory of selection and seed production of winter soft wheat of intensive type of the State Scientific Establishment “Agricultural research center «Donskoy»” (Rostov region) in 2014–2016. Seventy-five varieties were studied in the course of the research. Planting dates – optimal for implementation of agricultural and agro-technical measures. Planter – «Wintersteiger Plotseed S.» Seed placement depth – 4–6 cm. Preceding crop – black fallow. Accounting square of fields – 10 m2, double replication. Seeding rate – 4.5 million seeds per hectare. Grain quality was assessed according to the methods of the national standards of the Russian Federation. Such grain quality indicators as gluten content (according to GOST R 54478-2011), protein mass fraction (as required by GOST 108460-91), baking properties of flour (in a laboratory using the remix method) were determined. The article discusses the main indicators of the quality of grain and flour of winter soft wheat varieties in ecological variety testing and compares them. Analysis of the main indicators of the quality of varieties in trials showed that in the south of the Rostov region in 2014–2016 flour strength and gluten content were the most variable indicators. In terms of protein content (> 14.5 %), 8.0 % of the studied varieties were in full compliance with strong wheat standards; by the gluten content (> 28 %) – 7.0 %; by the flour strength (>280 e.a.) – 9.0 %. Five varieties of winter soft wheat: ‘Aksinya’, ‘Tanais’, ‘Asket’, ‘Nakhodka’, ‘Yumpa’ (Russia) with a complex of economically valuable traits are of greater interest for practical breeding in terms of improving grain quality.
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Marchenko, D. M., M. M. Ivanisov, I. A. Rybas’, E. I. Nekrasov, I. V. Romanyukina e Yu Yu Chukhnenko. "The results of breeding work with the winter bread wheat for non-fallow forecrops in the Agricultural Research Center “Donskoy”". Grain Economy of Russia, n. 6 (22 dicembre 2020): 3–9. http://dx.doi.org/10.31367/2079-8725-2020-72-6-3-9.
Testo completoAbstract (sommario):
The breeding work with the winter bread wheat in the Federal State Budgetary Scientific Institution “Agricultural Research Center “Donskoy” is being carried out taking into account the increasing aridity of the local climate, the availability of different soil and climatic zones, various forecrops. Every year in the Rostov region there is an increase in the sown area under winter wheat. So, in 2020 the grain crop was sown on more than 2.6 million hectares. Most of it is sown after such non-fallow forecrops as peas, maize, sunflower and other crops. In this regard, it is important to develop and introduce into production winter bread wheat varieties based according to these forecrops. The laboratory for breeding and seed production of winter bread wheat of half-intensive type was established in 1978. For the period from 1978 to 2019, 36 varieties were developed in the laboratory and sent to the State Variety Testing. The main task of the crop breeding for non-fallow forecrops was and still remains to develop highly productive varieties with high frost resistance, drought resistance, heat resistance, resistance to major diseases and grain quality of strong and valuable wheat. In 2020 22 winter bread wheat varieties, developed in the laboratory, have been included into the State List of Breeding Achievements of the Russian Federation. Currently five winter bread wheat varieties ‘Polina’, ‘Ambar’, ‘Niva Dona’, ‘Podarok Krymu’ and ‘Premiera’ are undergoing the State Variety Testing. There is still going on the work on the development of new winter bread wheat varieties that meet modern production requirements, with a wide ecological adaptability and stability of productivity and quality of grain and flour.
Tesi sul tema "Bread flour quality testing"
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Roets, Carien. "Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality". Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2800.
Testo completoAbstract (sommario):
Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.Endoxylanases are known to improve dough stability, oven spring, loaf volume, crumb structure and shelf life. The use of endoglucanases (cellulases) usually results in increased bread loaf volume, bread score and reduced crumb firmness. Even though bakeries use ‘pure’ enzymes in their formulations, they are supplied with an enzyme mixture which can contain up to five different enzymes. These mixtures often also include an emulsifier and ascorbic acid. To compare the ability of endoxylanase and endoglucanase to improve bread quality characteristics, a commercial endoxylanase (from Aspergillus niger) and endoglucanase (from Trichoderma reseei) were evaluated together with a pure endoxylanase and endoglucanase (both from Trichoderma sp). Baking trials were conducted on small (100 g) as well as commercial (700 g) scale. Quality characteristics evaluated included dough quality, bread weight, bread height, bread volume, softness of crumb, bread slice characteristics and overall crumb texture. All the results were compared to a control. From the results of the small-scale baking trials both the pure and commercial endoxylanases significantly (P<0.05) improved bread height and softness of crumb, with the pure endoxylanase also increasing slice brightness. Both the pure and commercial endoglucanases significantly (P<0.05) increased softness of the crumb and slice brightness. When the enzymes were evaluated in combination, only an increase in bread height was observed for some of the combinations. From the results of the baking trials conducted on commercial scale, the loaf height was significantly (P<0.05) increased by the pure endoxylanase and the pure endoglucanase, while the bread volume was significantly (P<0.05) increased by all the enzymes being tested. Enzyme combinations resulted only in a significant (P<0.05) increase in bread volume. The texture of the bread crumb was significantly (P<0.05) influenced by the commercial endoxylanase, the pure endoxylanase, the pure endoglucanase as well as two of the enzyme combinations, resulting in a more open and coarse crumb texture. Slice brightness was significantly (P<0.05) decreased by the commercial endoxylanase, the pure endoxylanase, the pure endoglucanase as well as the two enzyme combinations. Both endoxylanases and endoglucanases can therefore be used to improve bread quality characteristics such as bread height and/or volume, slice brightness and softness of crumb. However, using pure enzymes specific characteristics can be targeted. This would become more feasible if pure or single component enzymes become more readily available and cost effective to use. Apart from testing the effect of the enzymes on bread quality characteristics using small-scale baking trials, it was shown in this study that testing of enzymes could also be efficiently conducted on commercial scale. In the latter the enzymes were being tested using commercial white bread flour as well as a leaner formulation. The leaner formulation allowed for the effect of the enzymes to be observed more prominently. The benefit of the evaluation on commercial scale was that the effect of the enzymes was tested in a process similar to that used in industry.
2
Koenig, Karen. "The effect of nitrogen fertilization on protein content and bread baking properties of wheat flour". Diss., Virginia Polytechnic Institute and State University, 1988. http://hdl.handle.net/10919/53557.
Testo completoAbstract (sommario):
The effects of variation in nitrogen application during two growing seasons to Coker 916, a soft red winter wheat, on wheat grain and flour protein content and bread baking properties were examined. Nitrogen fertilization regimens tested included the single spring application of 168 kg/ha in growth stages 25 or 30, the split spring application of 224 kg/ha in growth stages 25 and 30, and no nitrogen application either in growth stages 25 and 30.
Variation in rate of nitrogen application had a more consistent effect on grain and flour protein than did variation in timing. Grain and flour protein content increased with increased nitrogen fertilization. The gliadin to glutenin protein ratio of the flour was reduced as the rate of grain nitrogen application increased. Significant differences were found in the flour gliadin percent protein with variation in spring nitrogen management. Fractionation and resolution of gliadin and glutenin components using SDS-PAGE revealed changes in the relative quantities present of two high molecular weight glutenin subunits (108,000 and 91,000 daltons), one low molecular weight glutenin subunit (40,500 daltons) and the ω-gliadin (44,000 daltons) fraction of experimental flours.
Differences in dough rheological properties and baking characteristics of the flour were associated with variation in nitrogen management. Increased nitrogen fertilization resulted in a stronger, more extensible dough with improved mixing tolerance and dough handling characteristics. Increased flour protein was associated with larger bread loaf volume and darker crust color. Sensory panelists found significant differences in the bread crust color, texture and taste, bread aroma, crumb texture and chewiness. This experiment demonstrated that a change in nitrogen management of Coker 916 wheat resulted in a distinct change in protein composition and bread baking properties of experimentally milled flour.Ph. D.
3
Frederick, Emily J. "Effect of sorghum flour composition and particle size on quality of gluten-free bread". Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1821.
Testo completo
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Clark, Elizabeth. "Evaluation of quality parameters in gluten-free bread formulated with breadfruit (Artocarpus altilis) flour". Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32504.
Testo completoAbstract (sommario):
Master of ScienceFood Science Institute
Fadi Aramouni
Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as an alternative to gluten-containing flour and may aid in alleviating food insecurity. This study assessed the effects breadfruit flour contributes to gluten-free bread quality. Breadfruit flour was included at a baker’s percentage (0, 20, 35, 50%) of a gluten-free flour blend, and was treated with various leavening agents (yeast, 15% baking powder, 20% baking powder) to create varying gluten-free bread formulas. Density and pH of each batter was assessed along with loaf density, yield, specific volume, pH, water activity, crust color (L*, a*, b*), crumb color (L*, a*, b*), and texture. Additionally, a consumer sensory study was performed to ascertain degree of liking of appearance, color, flavor, texture, aftertaste, likelihood to purchase, and overall acceptability. Significant differences (p < 0.05) were found in batter pH, loaf density, yield, specific volume, color (crust b*, crumb L*, a*, b*), pH, water activity, and texture among flour inclusion and leavening treatments. Consumer testing yielded significant differences (p < 0.05) between the control and a yeast leavened 20% breadfruit formula in appearance, color, flavor, aftertaste, likelihood to purchase, and overall acceptability. While most consumers rated the breadfruit treatment lower than the control, five celiac panelists rated it higher. Among all treatments, loaves produced from 20% breadfruit flour inclusion had significantly lower density, yield, hardness, adhesiveness, gumminess, chewiness, and crumb yellowness (b*), as well as higher specific volume, springiness, crust yellowness (b*) and darkness (L*), crumb darkness (L*), and magenta hue (a*) compared to other breadfruit flour inclusion levels. Similarly, loaves leavened with yeast had significantly lower batter pH, loaf pH, density, yield, hardness, chewiness, crust yellowness (a*), crumb darkness (L*), magenta hue (a*), and yellowness (b*) as well as higher loaf water activity, volume, springiness, and crust darkness (L*) compared to other breadfruit flour inclusion levels. These results indicate breadfruit flour can be used at ≤ 20% in gluten-free bread formulas to replace rice flour and has potential as a fiber supplement. Further research is needed to assess how breadfruit flour affects the quality of other gluten-free product formulas.
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Danielson, Erin Marie. "Addition of Soybean Lipoxygenase to All-Purpose Flour and its Effects on Dough Gluten Strength and Bread Quality". Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/33595.
Testo completoAbstract (sommario):
The goal of this research is to determine the effects of added soybean lipoxygenase (LOX) on bread dough rheological properties and physical properties of bread loaves compared to controls, and to determine sensory attributes of bread loaves using quantitative descriptive analysis (QDA). Protein fractions were obtained through the use of isoelectric precipitation. The pH 4.8 precipitate was found to yield the greatest LOX activity when compared with other fractions (p<0.05). The addition of pH 4.8 precipitate improved rheological properties of bread dough, examined in a farinograph, when compared to the all-purpose control (p<0.05). Addition of soy flour also increased the gluten strength of all-purpose flour (p<0.05). The addition of pH 4.8 precipitate to all-purpose flour did not improve bread loaf volume or texture. Sensory panelists described pH 4.8 supplemented bread as having firmer crumb when compared with controls (p<0.05). There were slight color differences among the loaves. The crust and crumb of bread flour loaves was lighter in color than any other sample. It was concluded that the addition of pH 4.8 precipitate to all-purpose flour greatly improved the rheological properties when compared with all-purpose flour alone.Master of Science
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Marston, Kathryn G. "Effect of sorghum flour treated with ozone and heat on the quality of gluten-free bread and cake". Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2266.
Testo completo
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Stoerzinger, Karolyn M. "Effects of postmilling time and temperature on the breadmaking quality and lipids of whole wheat flour". Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1669.
Testo completo
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Conforti, Frank D. "The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour". Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54341.
Testo completoAbstract (sommario):
The purpose of this research was to examine the relationship of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour treatments were subjected to chlorination.
The lipid and protein content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, cohesiveness, crumb structure and microstructure (SEM). Gelatinization temperatures of batters were measured by Differential Scanning Calorimetry (DSC). Sensory analysis was judged by quantitative descriptive analysis (QDA).
Increased levels of fertilization of the grain increased the protein content (8-11%) of the flour. Cakes from flours of Increased protein content were significantly lower in volume than cakes of flours of lower protein content. Chlorination decreased protein content in flour which affected the glutenin composition in some flours. Gliadin content remained unchanged. Doughs of chlorinated flours were significantly less stable as measured by mixing time stability and mixing time index.
Chlorination decreased the unsaturated fatty acid methyl esters (FAME). There was strong correlation between evenness of cell structure and the decrease of fatty acids 18:1, 18:2, and 18:3 with chlorination. Phospholipids which were qualitatively evaluated were implicated with cell evenness.
Cakes of chlorinated flours were significantly less in volume and tenderness, but the structure showed complete starch gelatinization, increased whiteness and cell evenness. Sensory data correlated significantly with objective data.
Chlorination of flour stabilized the structure of the baked product. Low protein and decreased FAME content improved the baking properties of the flour. Flours of lower protein and a lower lipid content that are chlorinated are recommended for baked products such as cakes and biscuits.Ph. D.
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Swindler, Jonathan Myers. "Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality". BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/4064.
Testo completoAbstract (sommario):
All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color, loaf volume, and vitamin analysis. Enriched, bleached (EB) and unenriched, unbleached (UU) flour was stored in a low and normal oxygen atmosphere in no. 10 cans at 22, 30, and 40°C for 24 weeks. Moisture remained constant throughout the study. Headspace oxygen was < 0.1% in flour stored in a low oxygen atmosphere and decreased in flour stored in a normal oxygen atmosphere. FFA increased with storage time and temperature. The "fresh flour" descriptive aroma of flour decreased during storage and decreased more rapidly in a low oxygen atmosphere. The "cardboard/stale" aroma increased in flour stored in a normal oxygen atmosphere. The "acid-metallic" aroma increased in flour stored in a low oxygen atmosphere and was determined to be the off-odor from consumer complaints. Conjugated dienes and volatiles generally increased more rapidly in flour stored in a normal oxygen atmosphere and in EB flour, suggesting that the acid-metallic odor did not result from lipid oxidation. Bread consumer sensory analysis identified EB flour stored in a normal oxygen atmosphere to have the lowest acceptance scores for aroma, overall acceptability, and flavor. The acid-metallic odor dissipated within 24 hours when the container was opened and was not detrimental to consumer acceptance of bread made from the flour. Oxygen absorbers prevented the darkening of flour but not the reddening or yellowing. A low oxygen atmosphere resulted in higher bread loaf volumes. Vitamin degradation is not a concern under normal storage conditions. Bleaching appears to increase flour oxidative rancidity more than enrichment. Although storage at a low oxygen atmosphere results in an off-odor present in newly opened cans, it gave higher quality flour and bread. A low oxygen atmosphere should continue to be used in flour stored long-term, and consumers should be made aware that the off-odor present in cans of flour dissipates after opening.
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Slađana, Rakita. "Evaluacija kvaliteta pšeničnih sorti sa teritorije Vojvodine procenom reoloških karakteristika testa". Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2018. https://www.cris.uns.ac.rs/record.jsf?recordId=105545&source=NDLTD&language=en.
Testo completoAbstract (sommario):
Uprkos brojnim tradicionalnim reološkim metodama koje se već dugi niz godina koriste u proceni kvaliteta brašna, postoji potreba za razvijanjem novih metoda, pomoću kojih bi se za kratko vreme i uz ograničenu količinu uzorka mogao uspešno predvideti kvalitet brašna i gotovog proizvoda. Na taj način selekcionerima bi bila omogućena procena tehnološkog kvaliteta linija pšenice čija je količina ograničena, dok bi se mlinarima obezbedio brz metod procene kvaliteta. Osnovni cilj istraživanja ove disertacije je ispitivanje mogućnosti primene novog reološkog uređaja glutopika u proceni kvaliteta brašna i finalnog proizvoda – hleba, kao i mogućnost zamene tradicionalnih dugotrajnih metoda novom reološkom metodom.Kako bi se ispitale i iskoristile mogućnosti reološkog uređaja glutopik za procenu kvaliteta pšeničnog brašna definisani su optimalni uslovi merenja koji su podrazumevali upotrebu NaCl kao rastvarača i zadate parametre temperature (36 °C), obrtne brzine mešača (2700 rpm) i odnos brašna i rastvarača (8,5/9,5). Zabeležen je veliki broj korelacija između parametara glutopika i empirijskih reoloških pokazatelja kvaliteta brašna i testa. Takođe je utvrđena značajna korelacija između parametara glutopika i indikatora kvaliteta hleba u pogledu specifične zapremine i teksturnih karakteristika sredine hleba. Na osnovu parametara dobijenih merenjem na glutopiku definisane su granične vrednosti. Ustanovljeno je da se primenom glutopik metode može izvršiti klasifikacija sorti pšenice prema kvalitetu. Pored toga, utvrđeno je da glutopik ima veliki potencijal da zameni alveograf u proceni kvaliteta brašna u mlinarskoj i pekarskoj industriji. Reološki parametri koji zavise od sadržaja proteina kao što su moć upijanja vode i žilavost testa uspešno se mogu predvideti pomoću parametara glutopika. Primenom glutopik metode postignuta je umerena predikcija specifične zapremine hleba, dok je postignuta veoma dobra predikcija teksturnih karakteristika sredine hleba.U okviru ove disertacije je ispitan uticaj sorte i lokaliteta na tehnološki kvalitet brašna pšenice kako bi se utvrdilo koja od ispitivanih sorti ispoljava ujednačen kvalitet u različitim mikroklimatskim uslovima tokom dve proizvodne godine. U obe proizvodne godine pokazatelji kvaliteta brašna su dominantno sortno određeni, pri čemu je zabeležen određeni uticaj mikroklimatskih faktora na lokalitetima gajenja. Odličan i najstabilniji kvalitet brašna u 2011. godini je imala sorta Gordana koja je pokazala najveću adaptabilnost na mikroklimatske uslove. Apač je uniformno imao najlošiji kvalitet duž svih ispitivanih lokaliteta. Domaće sorte su u 2012. godini imale promenljiv kvalitet u zavisnosti od lokaliteta gajenja. Hlebove proizvedene od domaćih pšeničnih sorti je karakterisala velika zapremina, rastresita struktura sredine sa izraženim velikim porama i mala čvrstoća sredine, dok je hleb proizveden od sorte Apač imao malu zapreminu, zbijenu strukturu sredine hleba sa velikim brojem malih pora kao posledicu velike čvrstoće. Dobra predikcija kvaliteta hleba od brašna iz 2011. godine je postignuta primenom jednog reološkog pokazatelja kvaliteta, dok je za uspešnu predikciju kvaliteta hleba od brašna iz 2012. godine neophodno izvesti nekoliko različitih reoloških merenja.Analizom tehnološkog kvaliteta brašna pšenice različitih sorti gajenih na različitim lokalitetima iz tri proizvodne godine zabeležene su velike varijacije u kvalitetu brašna i hleba na ispitivanim lokalitetima i u proizvodnim godinama, što jasno ukazuje na značajan uticaj interakcija između sortimenta i uslova gajenja (lokaliteta i godina), kao i značaj ispitivanja ovih interakcija i razvoja strategija koje imaju za cilj smanjenje uticaja spoljašnjih faktora na kvalitet pšenice.Regardless the fact that numerous traditional rheological methods have been used for many years in the flour quality assessment, there is a need for developing new methods, which could, in a short time, and with a limited amount of sample, successfully predict the quality of flour and finished products. In this way, wheat breeders would be able to evaluate the technological quality of the wheat lines with a restricted sample quantity, while the millers would be provided with a quick method of the quality evaluation. The main goal of the research of this dissertation was to examine the possibility of using a new rheological device GlutoPeak in the quality evaluation of flour and final product – bread, as well as the possibility of replacing traditional time-consuming methods with a new rheological test.In order to examine the possibility of using a GlutoPeak rheological device for the flour quality evaluation, the optimal measurement conditions were defined and included the use of NaCl as a solvent, the rotational speed of the mixer (2700 rpm), temperature (36 °C), the ratio of flour and solvent (8.5/9.5). Numerous correlations between GlutoPeak indices and empirical rheological parameters of dough behaviour were reported in this study. Significant correations were also observed between GlutoPeak parameters and bread specific volume and breadcrumb textural properties. The limit values were defined according to the GlutoPeak parameters values. Moreover, it was found that the GlutoPeak test could be used for wheat variety diferentiation according to the quality and has a great potential to replace Alveograph in the flour quality assessment in the milling and bakery industries. Parameters which depends on the protein content, such as, flour water absorption and dough tenacity, was successfully predicted by using parameters derived from GlutoPeak tester. A moderate prediction of loaf specific volume was achieved, while a very good prediction of breadcrumb textural characteristics was accomplished with the GlutoPeak parameters.In addition, the influence of genotype and growing location on flour quality was examined in order to determine which of the tested varieties exhibited uniform quality accross different microclimatic conditions in two production years. It was revealed that in both production years flour quality indicators were predominantly influenced by genotype, with a certain influence of microclimate factors on the growing locations. Gordana variety showed excellent and uniform quality with the highest adaptability to microclimate conditions in year 2011. Apache variety showed uniformly poor quality across all tested locations. In year 2012 domestic varieties exhibited variable quality depending on the growing locations. Bread produced from domestic wheat varieties was characterized by a large volume, loose breadcrumb structure with pronounced large pores and low hardness, while the bread produced from Apache variety had a small volume, dense breadcrumb structure with a large number of small pores as a result of high breadcrumb hardness. The quality of bread produced from wheat flour from year 2011 was well predicted based on one rheological quality parameter. On the other hand, several different rheological measurements was performed to successfully predict the quality of bread produced from wheat flour from 2012 year.By analyzing the technological quality of wheat flour of different varieties cultivated at different locations from three production years, large variations in the quality of flour and bread was recorded. The variations in flour and bread quality indicated the significant influence of interactions between the variety and growing conditions (locations and years), as well as the importance of examining these interactions and developing strategies aimed at reducing the impact of external factors on wheat quality.
Libri sul tema "Bread flour quality testing"
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Quinlan, Dáire M. Dough consistency test for improved process control of a commercial co-extruded biscuit line. Dublin: University College Dublin, 1998.
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Simmonds, DH. Wheat and Wheat Quality in Australia. CSIRO Publishing, 1989. http://dx.doi.org/10.1071/9780643101456.
Testo completoAbstract (sommario):
The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
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Steinberg, Ellen F., e Jack H. Prost. And When Not to Bother. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252036200.003.0008.
Testo completoAbstract (sommario):
This chapter first describes the central place of bread in Jewish life. Breads of every shape and variety are made and served for the Sabbath, holidays, and daily consumption: rye breads in Eastern Europe and Russia; rice-flour breads where some of the Sephardi lived; wheat breads elsewhere. In ages past, bread-making was an essential skill passed down from mother to daughter. It has been called both a science and an art. The chapter also presents interviews with people at Kaufman's Bakery and Delicatessen, Pratzel's Bakery, Jake's Deli, Eli's Cheesecake Factory, Ella's Deli and Ice Cream Parlor, the Mustard Museum, and Morgan's Grill and Fish Market. Each one expressed incredible pride in what he or she does. And what they do goes beyond slavishly preserving Jewish food traditions, to innovating taste treats by adapting recipes, and, in many instances, adding new, exciting, items and experiences to their product lines. Not only that, but we discovered they really enjoy making quality foodstuffs for their customers, who, now more than ever before, include almost everyone.
Capitoli di libri sul tema "Bread flour quality testing"
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Hill, Victoria. "Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S." In Contributions to Management Science, 83–121. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04250-3_3.
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Owens, G., e C. Webb. "Milling and flour quality". In Bread Making. CRC Press, 2003. http://dx.doi.org/10.1201/9780203495001.ch10.
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Cauvain, S. "Wheat and flour quality". In Bread Making. CRC Press, 2003. http://dx.doi.org/10.1201/9780203495001.ch2.
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Webb, C., e G. W. Owens. "Milling and flour quality". In Bread Making, 200–219. Elsevier, 2003. http://dx.doi.org/10.1533/9781855737129.1.200.
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Dowell, F. E., E. B. Maghirang, F. Xie, O. K. Chung e R. O. Pierce. "PREDICTING GRAIN, FLOUR, AND BREAD QUALITY USING NIR SPECTROSCOPY". In Using Cereal Science and Technology for the Benefit of Consumers, 303. Elsevier, 2005. http://dx.doi.org/10.1533/9781845690632.8.303.
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Rosell, Cristina M. "The Science of Doughs and Bread Quality". In Flour and Breads and their Fortification in Health and Disease Prevention, 3–14. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-380886-8.10001-7.
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Rosell, Cristina M. "Trends in Science of Doughs and Bread Quality". In Flour and Breads and their Fortification in Health and Disease Prevention, 333–43. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-12-814639-2.00026-5.
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Technical, AACC. "Baking Quality of Bread Flour--Sponge-Dough, Pound-Loaf Method". In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-10-11.01.
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Saeid, Abu, e Maruf Ahmed. "A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake". In Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.94972.
Testo completoAbstract (sommario):
Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich quantities and unique characteristics of starch, vast amounts of micronutrients such as minerals, vitamins along with diverse bioactive compounds. This chapter is focused on other resentful research work on the characteristics of pseudo cereals seeds and pseudo cereals flour. It also reveals different effects of pseudo cereal flour on physical-chemicals properties of biscuit, cake, and cookie. We think that this study will have a significant influence on product developers and customers on the use of pseudo cereal seeds and pseudo cereals flour.
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Bason, M. L., J. M. C. Dang e C. Charrié. "COMPARISON OF THE DOUGHLAB AND FARINOGRAPH FOR TESTING FLOUR QUALITY". In Using Cereal Science and Technology for the Benefit of Consumers, 276–82. Elsevier, 2005. http://dx.doi.org/10.1533/9781845690632.7.276.
Testo completoAtti di convegni sul tema "Bread flour quality testing"
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Sudaryati, Etti, Ernawati Nasution e Fitri Ardiani. "Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour". In 2nd Public Health International Conference (PHICo 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/phico-17.2018.17.
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Kiranawati, Titi Mutiara, Laili Hidayati, Anggi Martiningtyas Januwati Saputri, Ria Aprilia Sari e Hendra Susanto. "The analysis of bread quality from Moringa oleifera (kelor) leaf flour". In INTERNATIONAL CONFERENCE ON LIFE SCIENCES AND TECHNOLOGY (ICoLiST 2020). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0052664.
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Aranguren, M., A. Castellón, A. Uribeetxebarria e A. Aizpurua. "32. Achieving bread-making flour quality in winter wheat using chlorophyll meter readings". In 13th European Conference on Precision Agriculture. The Netherlands: Wageningen Academic Publishers, 2021. http://dx.doi.org/10.3920/978-90-8686-916-9_32.
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Dabija, Adriana. "STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY". In 17th International Multidisciplinary Scientific GeoConference SGEM2017. Stef92 Technology, 2017. http://dx.doi.org/10.5593/sgem2017/61/s25.130.
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Burnatseva, A. A., A. V. Khmelevskaya, A. A. Gazzaeva, M. I. Gusalova e I. T. Karaeva. "EFFECT OF ENZYMATIC MODIFICATION OF WHITE CORN FLOUR STARCH ON THE QUALITY OF BREAD FOR PATIENTS DIAGNOSED WITH CELIAC DISEASE". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.417-421.
Testo completoAbstract (sommario):
The effect of enzymes with amylolytic activity on the degree of hydrolysis of white corn flour in order to improve the quality of gluten-free bread for special nutrition was studied. Starch was hydrolyzed using mushroom α-amylase and glucoamylase in an amount of 0.005 % and 0.03 % by weight of flour, respectively. As a result, the number of sugars increased to 5.0 % - 5.5 %. The optimal pH value of 4.7 for the action of enzymes was set by adding 0.065 % citric acid. Hydrolysis was subjected to 50 % of white corn flour from the total amount, the humidity of the hydrolyzate was 65%. In addition to mono-and disaccharides, the hydrolysate accumulated 3.5 % on THE basis of dextrins, of which-1.3 % - achro-and maltodextrins, reducing the degree of stale bread.
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Desnilasari, Dewi, Nok Afifah e Novita Indrianti. "Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour". In PROCEEDINGS OF THE 5TH INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5134573.
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Codina, Georgiana. "QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION". In 18th International Multidisciplinary Scientific GeoConference SGEM2018. Stef92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018/6.2/s25.064.
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Melis, Andrea, Matteo Baire, Matteo B. Lodi, Luca Lodi, Lorena Mariani, Alessandro Ruggeri, Alessandro Fanti e Giuseppe Mazzarella. "Improvement of a WSN for Quality Monitoring in Carasau Bread Industry: Hardware and Software Testing". In 2020 28th Telecommunications Forum (TELFOR). IEEE, 2020. http://dx.doi.org/10.1109/telfor51502.2020.9306667.
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