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1. Experimental cake‐baking method applicable to nonchlorinated flour

Author:
Byung‐Kee Baik; Thomas Donelson
Source:
Cereal chemistry 2020 v.97 no.2 pp. 394-403
ISSN:
0009-0352
Subject:
baking quality,   etc   ; cakemaking; cakes; chlorination; sugars; wheat flour;     Show all 6 Subjects
Abstract:
... BACKGROUND AND OBJECTIVES: Approved Method 10‐90.01, Baking Quality of Cake Flour, requires flour chlorination, which poses safety concerns and is inconvenient. The effects of shortening, sugar, and water proportions on the quality of nonchlorinated flour cakes were determined in order to modify the Approved Method and make it applicable to nonchlorinated flour. FINDINGS: The reduction of shorteni ...
Handle:
10113/6862095
DOI:
10.1002/cche.10255

2. Development of baked biscuits containing propolis and pomegranate for oral health in dogs

Author:
M.K.R. Santos; L.M.S. Baptista; L. Hauptli; A.L.F. Lima; D.P. Netto; F. Dahlke; P.O. Moraes
Source:
Animal feed science and technology 2021 v.280 pp. 115056
ISSN:
0377-8401
Subject:
baking quality,   etc   ; biscuits; calcium; dental calculus; dental plaque; dogs; feed additives; hardness; image analysis; oral health; pet foods; pomegranates; product development; propolis; teeth; texture; water activity;     Show all 17 Subjects
Abstract:
... Sodium hexametaphosphate binds with calcium present in saliva, preventing dental plaque mineralization. It is widely used in commercial snacks for dogs to aid oral health. Some botanical extracts and propolis reduce halitosis and gingival inflammation by limiting bacterial proliferation. Thus, the aims of this study were to develop baked biscuits using pomegranate and propolis extracts and to comp ...
DOI:
10.1016/j.anifeedsci.2021.115056

3. Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Author:
Anna Żbikowska; Milena Kupiec; Iwona Szymanska; Klaudia Osytek; Małgorzata Kowalska; Katarzyna Marciniak-Lukasiak; Jaroslawa Rutkowska
Source:
Agriculture (Basel) 2020 v.10 no.4 pp. -
ISSN:
2077-0472
Subject:
baking quality,   etc   ; baking; batters; beta-glucans; bioactive food compounds; biscuits; farms; hardness; muffins; texture; yeasts;     Show all 11 Subjects
Abstract:
... Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that β-glucan batter and muffins were harder than the control sample. Fat substitution over ...
DOI:
10.3390/agriculture10040126

4. Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Author:
Gengjun Chen; Ruijia Hu; Yonghui Li
Source:
Food chemistry: X 2020 v.5 pp. 100075
ISSN:
2590-1575
Subject:
baking quality,   etc   ; cookies; dough; gliadin; glutenins; potassium bicarbonate; sensory properties; sodium; sodium bicarbonate; stickiness; wheat gluten;     Show all 11 Subjects
Abstract:
... Baking soda (NaHCO₃) has critical technological functions in cookie products. Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO₃ alternatives, such as KHCO₃, for bakery products. This study investigated the impact of KHCO₃ on the technological behaviors of cookie dough and end-uses in comparison with control samples prepared with NaHCO₃ and e ...
DOI:
10.1016/j.fochx.2019.100075
PubMed:
31891157
PubMed Central:
PMC6928305
CHORUS:
10.1016/j.fochx.2019.100075

5. Application of an orcinol-ferric chloride colorimetric assay in barley and wheat accessions for water-extractable and total arabinoxylan

Author:
Gongshe Hu; Sherry Ellberg; Charlotte Burton; Chris Evans; Kathy Satterfield; Harold Bockelman
Source:
Journal of cereal science 2020 v.93 pp. 102962
ISSN:
0733-5210
Subject:
baking quality,   etc   ; Hordeum vulgare; Triticum; absorbance; arabinoxylan; barley; breeding programs; chlorides; colorimetry; glucose; hemicellulose; malting barley; pentoses; prebiotics; wheat;     Show all 15 Subjects
Abstract:
... Arabinoxylan is an important hemicellulose potentially affecting wheat baking qualities, barley malt quality, and may impart prebiotic benefits. Water-extractable (WEAX) and total arabinoxylan (TOAX) were characterized in 204 wheat and barley accessions, respectively, using an orcinol-ferric chloride assay. WEAX measurement accuracy was optimum when glucose concentration was greater than 12–13 tim ...
DOI:
10.1016/j.jcs.2020.102962
CHORUS:
10.1016/j.jcs.2020.102962

6. The variability of yield and baking quality of wheat and suitability for export from Nordic–Baltic conditions

Author:
Reine Koppel; Anne Ingver; Pille Ardel; Tiia Kangor; Hannah Joy Kennedy; Mati Koppel
Source:
Acta agriculturæ Scandinavica 2020 v.70 no.8 pp. 628-639
ISSN:
1651-1913
Subject:
baking quality,   etc   ; baking; cultivars; exports; extensibility; genotype; gluten; protein content; spring; spring wheat; variability; vegetation; winter; winter wheat; Estonia;     Show all 15 Subjects
Abstract:
... Nordic conditions necessitate varieties adapted to marginal environments (short vegetation period, winter damages etc.) to reduce environmental influence on yield and quality. This study evaluated yield and quality variability of five spring and six winter wheat varieties grown in six locations throughout Estonia during 2011–2014. The variation of quality parameters was larger in spring wheat, acc ...
DOI:
10.1080/09064710.2020.1829025

7. Estimation of heat flux in bread baking by inverse problem

Author:
Ravula Sudharshan Reddy; Divyasree Arepally; Ashis K. Datta
Source:
Journal of food engineering 2020 v.271 pp. 109774
ISSN:
0260-8774
Subject:
baking quality,   etc   ; algorithms; baking; breads; convection; deformation; diffusivity; heat transfer coefficient; temperature;     Show all 9 Subjects
Abstract:
... Inverse heat techniques have been employed to evaluate the unknown parameters such as heat transfer coefficient, thermal properties, mass diffusivity, and to estimate boundary conditions by utilizing the temperature measurement within the solid material. These parameters with direct measurements are difficult, or sometimes even impossible. The heat flux is one of the essential parameters which wou ...
DOI:
10.1016/j.jfoodeng.2019.109774

8. Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance

Author:
Daeun Jung; Imkyung Oh; JaeHwan Lee; Suyong Lee
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.125 pp. 109194
ISSN:
0023-6438
Subject:
baking quality,   etc   ; breads; butter; candelilla wax; dough; hardness; lipid content; oleogels; rheology; rice bran oil; saturated fats; temperature; unsaturated fatty acids; wheat flour;     Show all 14 Subjects
Abstract:
... Rice bran oil oleogel was prepared with candelilla wax and then blended with solid fat (butter) to reduce the content of saturated fat in yeast-leavened baked goods. The solid fat content of butter and oleogel blends became less sensitive to temperature change with increasing levels of oleogel. While higher proportions of oleogel in the blends decreased the thermo-mechanical properties of wheat fl ...
DOI:
10.1016/j.lwt.2020.109194

9. Addressing the challenges of new decentralized flour mills in alternative agriculture and food systems: a study on grain aging prior to whole wheat milling

Author:
Bethany F Econopouly; Stephen S Jones
Source:
Agroecology and sustainable food systems 2020 v.44 no.2 pp. 258-275
ISSN:
2168-3573
Subject:
baking quality,   etc   ; alternative farming; entrepreneurship; farms; flour; infrastructure; markets; milling; pesticide application; regression analysis; rural communities; storage time; supply chain; wheat; whole wheat bread;     Show all 15 Subjects
Abstract:
... Entrepreneurship in grain infrastructure has emerged in the development of new wheat supply chains from farm to market to support alternative agriculture and food systems. This includes the establishment of flour mills with the ability to preserve the identity of small batches of flour, mediate flour quality and safety, and retain processing and value within rural communities. Yet new decentralize ...
DOI:
10.1080/21683565.2019.1658687

10. Correction to: Improving the baking quality of bread wheat by genomic selection in early generations

Author:
Sebastian Michel; Christian Kummer; Martin Gallee; Jakob Hellinger; Christian Ametz; Batuhan Akgöl; Doru Epure; Huseyin Güngör; Franziska Löschenberger; Hermann Buerstmayr
Source:
Theoretical and applied genetics 2018 v.131 no.2 pp. 495
ISSN:
0040-5752
Subject:
baking quality,   etc   ; marker-assisted selection; wheat;     Show all 3 Subjects
Abstract:
... Unfortunately, the co-author, Dr. Güngör was missed out in the authorship of original publication by mistake and it is updated now. ...
DOI:
10.1007/s00122-018-3049-y
PubMed:
29340751
PubMed Central:
PMC6828178

11. Effect of amylose content in rice flour on batter rheology and bread baking quality

Author:
Hiroko Yano; Tomonori Koda; Naoko Fujita; Akihiro Nishioka
Source:
Journal of food processing and preservation 2020 v.44 no.6 pp. e14462
ISSN:
0145-8892
Subject:
baking quality,   etc   ; additives; amylopectin; amylose; batters; breads; color; foams; gluten-free foods; iodine; mixing; mixing ratio; pasta; pizza; rheology; rice; rice flour; storage modulus; viscosity; wheat;     Show all 20 Subjects
Abstract:
... The effect of amylose content in rice batter without wheat on the baking quality and rheological property of rice bread was assessed. Bread was made with waxy and non‐waxy rice flours of similar amylopectin structure at various mixing ratios. The quality of rice bread was evaluated by the expansion ratio. The use of rice flours with similar amylopectin structure controls for the effect of differen ...
DOI:
10.1111/jfpp.14462

12. Rapid quantification of total phenolics and ferulic acid in whole wheat using UV–Vis spectrophotometry

Author:
Wenfei Tian; Gengjun Chen; Yijie Gui; Guorong Zhang; Yonghui Li
Source:
Food control 2021 v.123 pp. 107691
ISSN:
0956-7135
Subject:
baking quality,   etc   ; accuracy; breeding programs; calibration; chromatography; chronic diseases; ferulic acid; food safety; least squares; milling; models; neoplasms; pest resistance; sampling; screening; ultraviolet-visible spectroscopy; wheat;     Show all 17 Subjects
Abstract:
... Wheat phenolic compounds have benefits of maintaining health and reducing risks of some chronic diseases and cancers. Wheat breeders and producers are becoming interested in producing specialty wheat with a higher amount of bioactive phenolics, in addition to the conventional targets of yield, disease and pest resistance, milling and baking quality, etc. Generally, total phenolic content (TPC) is ...
DOI:
10.1016/j.foodcont.2020.107691
CHORUS:
10.1016/j.foodcont.2020.107691

13. Effect of pulse flour storage on flour and bread baking properties

Author:
E. Sopiwnyk; G. Young; P. Frohlich; Y. Borsuk; S. Lagassé; L. Boyd; L. Bourré; A. Sarkar; A. Dyck; L. Malcolmson
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.121 pp. 108971
ISSN:
0023-6438
Subject:
baking quality,   etc   ; bitterness; breads; chickpeas; color; firmness; frozen storage; hulling; lentils; lipoxygenases; navy beans; pasting properties; peas; storage temperature; taste sensitivity; water binding capacity; wheat flour; winter;     Show all 18 Subjects
Abstract:
... The effect of storage on flour and baking properties of pulse flours was investigated. Commercially milled whole (yellow pea, navy bean, and chickpea) and dehulled/decorticated (yellow pea, red lentil) flours were stored in a warehouse, heated in the winter months. Flours were evaluated at 1, 2, 3, 6, 9, 12, 18, 24 months for water absorption capacity (WAC), colour, pasting properties, and lipoxyg ...
DOI:
10.1016/j.lwt.2019.108971

14. Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Author:
Kurek Marcin Andrzej; Moczkowska Małgorzata; Karp Sabina; Olaf K Horbańczuk; Ewelina Rodak
Source:
Food science and technology international 2020 v.26 no.1 pp. 53-64
ISSN:
1532-1738
Subject:
baking quality,   etc   ; adverse effects; baking; barley; barley flour; beta-glucans; breads; color; enzyme activity; enzymes; frozen dough; gluten; hardness; oat flour; oats; porosity; rheological properties; water content;     Show all 18 Subjects
Abstract:
... This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific ...
DOI:
10.1177/1082013219865379

15. Solvent retention capacity and swelling index of glutenin in hard red wheat flour as possible indicators of rheological and baking quality characteristics

Author:
R. Wessels; B. Wentzel; M.T. Labuschagne
Source:
Journal of cereal science 2020 v.93 pp. 102983
ISSN:
0733-5210
Subject:
baking quality,   etc   ; Triticum; baking; breeding programs; cultivars; genotype; glutenins; hard red winter wheat; lactic acid; milling; protein content; rapid methods; solvents; viability; wheat flour; winter wheat; South Africa;     Show all 17 Subjects
Abstract:
... To overcome the cost and expense of milling and baking hundreds of samples in wheat breeding programs, cereal chemists have developed various rapid predictive tests for end-use quality assessment. In this study, five small-scale rapid tests, including Solvent Retention Capacity (SRC) and Swelling Index of Glutenin (SIG), were compared for viability and accuracy to determine end-use quality using s ...
DOI:
10.1016/j.jcs.2020.102983

16. Investigation of the possibility of combined macro and micro test baking instrumentation methodology in wheat research

Author:
Renáta Németh; Alexandra Farkas; Sándor Tömösközi
Source:
Journal of cereal science 2019 v.87 pp. 239-247
ISSN:
0733-5210
Subject:
baking quality,   etc   ; baking; breads; color; digital images; hardness; image analysis; instrumentation; loaves; texture; wheat flour; winter wheat;     Show all 12 Subjects
Abstract:
... The aim of this research was to investigate the possibility of the instrumentation of baking tests on different scales and compare the results with a conventional, internationally standardized test baking method, using the flours of ten Hungarian winter wheat varieties.Baking quality of the wheat flours was tested on micro- and macro-scale using a semi-automatic test baking methodology developed b ...
DOI:
10.1016/j.jcs.2019.04.006

17. Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat

Author:
Sabrina Geisslitz; Antoine H. P. America; Katharina Anne Scherf
Source:
Analytical and bioanalytical chemistry 2020 v.412 no.6 pp. 1277-1289
ISSN:
1618-2642
Subject:
baking quality,   etc   ; Triticum aestivum subsp. spelta; Triticum turgidum subsp. dicoccon; amino acid sequences; databases; functional properties; glutenins; liquid chromatography; peptides; polyacrylamide gel electrophoresis; tandem mass spectrometry; wheat; wheat protein;     Show all 13 Subjects
Abstract:
... High-molecular-weight glutenin subunits (HMW-GS) play an important role for the baking quality of wheat. The ancient wheats emmer and spelt differ in their HMW-GS pattern compared to modern common wheat and this might be one reason for their comparatively poor baking quality. The aim of this study was to elucidate similarities and differences in the amino acid sequences of two 1Bx HMW-GS of common ...
DOI:
10.1007/s00216-019-02341-9

18. Olive oil shortenings as an alternative to commercial shortenings in cake production: physical and sensory properties

Author:
D. Kaçar; D. Sivri Özay
Source:
Journal of food measurement & characterization 2019 v.13 no.4 pp. 2846-2852
ISSN:
2193-4126
Subject:
baking quality,   etc   ; cakemaking; cakes; color; hardness; odors; off flavors; olive oil; sensory evaluation; shortenings; texture; weight loss;     Show all 12 Subjects
Abstract:
... The aim of this work was to evaluate the quality characteristics of the cakes produced with zero trans interesterified shortenings containing high levels (75% and 85%) of refined olive oil (OO). A commercial cake shortening (CCS) was also used as control sample. Cake baking quality was determined by color, weight loss, volume, texture, symmetry and uniformity indices. Sensory evaluation was also c ...
DOI:
10.1007/s11694-019-00205-5

19. Influence of guar gum on the baking quality of gluten‐free cheese bread made using frozen and chilled dough

Author:
Francisco Zapata; Estefanía Zapata; Eduardo Rodríguez‐Sandoval
Source:
International journal of food science & technology 2019 v.54 no.2 pp. 313-324
ISSN:
0950-5423
Subject:
baking quality,   etc   ; cheeses; consumer acceptance; freezing; frozen dough; gluten-free foods; guar gum; hardness; saltiness; sensory evaluation; texture;     Show all 11 Subjects
Abstract:
... The aim of the study was to assess the effect of guar gum on the quality and textural properties of gluten‐free (GF) cheese bread made using chilled and frozen GF cheese dough. The guar gum addition was at 3.5% (G3.5), 4% (G4) and 4.5% (G4.5) levels, based on the weight of the cheese in the product. Samples of frozen dough with 3.5% guar gum and of chilled dough with 4.5% guar gum were chosen for ...
DOI:
10.1111/ijfs.13936

20. Functionality of Mozzarella cheese analogues prepared using varying protein sources as influenced by refrigerated storage

Author:
C. N. Dharaiya; A. H. Jana; K. D. Aparnathi
Source:
Journal of food science and technology 2019 v.56 no.12 pp. 5243-5252
ISSN:
0022-1155
Subject:
baking quality,   etc   ; casein; cheese analogs; cold storage; functional properties; mozzarella cheese; protein sources; rennet; storage quality; storage time;     Show all 10 Subjects
Abstract:
... The functional properties (shredability, meltability, fat leakage, stretchability) of Mozzarella Cheese Analogue (MCA) prepared using acid casein (ACMCA), rennet casein (RCMCA) and their admixture (ARCMCA) were monitored with those of Natural Mozzarella Cheese (NMC) during refrigerated storage. The shredability of analogues was superior over such attribute of NMC. The MCAs had good shredability up ...
DOI:
10.1007/s13197-019-03993-2
PubMed:
31749471
PubMed Central:
PMC6838238