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1. Experimental cake baking method applicable to non-chlorinated flour

Author:
Baik, Byung-Kee; Donelson, Thomas
Source:
Cereal chemistry 2020 v.97 no.2 pp. 1-10
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 non-chlorinated flour cakes were determined to modify the Approved Method and make it applicable to non-chlorinated flour. Findings: The reduction of shortening and s ...
DOI:
10.1002/cche.10255

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

Author:
Żbikowska, Anna; Kupiec, Milena; Szymanska, Iwona; Osytek, Klaudia; Kowalska, Małgorzata; Marciniak-Lukasiak, Katarzyna; Rutkowska, Jaroslawa
Source:
Agriculture (Basel) 2020 v.10 no.4
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 The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms, was analyzed.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

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

Author:
Reddy, Ravula Sudharshan; Arepally, Divyasree; Datta, Ashis K.
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

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

Author:
Chen, Gengjun; Hu, Ruijia; Li, Yonghui
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

5. Elucidation of rheological properties and baking performance of frozen doughs under different thawing conditions

Author:
Yang, Seonkyeong; Jeong, Sungmin; Lee, Suyong
Source:
Journal of food engineering 2020 v.284 pp. 110084
ISSN:
0260-8774
Subject:
baking quality,   etc   ; ambient temperature; breads; chewiness; frozen dough; loaves; loss modulus; refrigeration; refrigerators; rheology; texture; thawing; weight loss; yeasts;     Show all 14 Subjects
Abstract:
... The effects of thawing methods (refrigerator, ambient, proofer, and microwave thawing) on the quality attributes of frozen doughs were investigated mainly in terms of dough rheology and baking performance. While the use of microwave shortened the thawing times, it caused the dough samples to have uneven temperature distribution, which was thermo-graphically confirmed. The highest weight loss was o ...
DOI:
10.1016/j.jfoodeng.2020.110084

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

Author:
Hu, Gongshe; Ellberg, Sherry; Burton, Charlotte; Evans, Chris; Satterfield, Kathy; Bockelman, Harold
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

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

Author:
Yano, Hiroko; Koda, Tomonori; Fujita, Naoko; Nishioka, Akihiro
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

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

Author:
Wessels, R.; Wentzel, B.; Labuschagne, M.T.
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

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

Author:
Jung, Daeun; Oh, Imkyung; Lee, JaeHwan; Lee, Suyong
Source:
Lebensmittel-Wissenschaft + [i.e. und] 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

10. Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics

Author:
Malalgoda, Maneka; Ohm, Jae-Bom; Ransom, Joel K.; Howatt, Kirk; Simsek, Senay
Source:
Agriculture (Basel) 2020 v.10 no.4
ISSN:
2077-0472
Subject:
baking quality,   etc   ; Triticum; absorption; application rate; application timing; cultivars; dough quality; gluten; glyphosate; loaves; mixing; seeds; soft dough stage; spring wheat; wheat protein;     Show all 15 Subjects
Abstract:
... This study was conducted to determine the effect of pre-harvest glyphosate application on spring wheat quality characteristics, ranging from kernel quality to baking quality. Two wheat cultivars were grown in three locations, and glyphosate was applied at the recommended rate at the soft dough stage (early application) and the ripe stage (recommended application time). When glyphosate was applied ...
Handle:
10113/6949573
DOI:
10.3390/agriculture10040111

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

Author:
Sopiwnyk, E.; Young, G.; Frohlich, P.; Borsuk, Y.; Lagassé, S.; Boyd, L.; Bourré, L.; Sarkar, A.; Dyck, A.; Malcolmson, L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] 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

12. 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:
Econopouly, Bethany F; Jones, Stephen S
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

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

Author:
Andrzej, Kurek Marcin; Małgorzata, Moczkowska; Sabina, Karp; Horbańczuk, Olaf K; Rodak, Ewelina
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

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

Author:
Michel, Sebastian; Kummer, Christian; Gallee, Martin; Hellinger, Jakob; Ametz, Christian; Akgöl, Batuhan; Epure, Doru; Güngör, Huseyin; Löschenberger, Franziska; Buerstmayr, Hermann
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

15. Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria

Author:
Dentice Maidana, Stefanía; Finch, Susan; Garro, Marisa; Savoy, Graciela; Gänzle, Michael; Vignolo, Graciela
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2020 v.125 pp. 109189
ISSN:
0023-6438
Subject:
baking quality,   etc   ; Lactobacillus fermentum; Lactobacillus plantarum; Salvia hispanica; Weissella cibaria; arabinose; breadmaking; fermented foods; flour; free amino acids; glucose; gluten-free bread; hydrogen peroxide; ingredients; lactic acid; lactic acid bacteria; linseed; nutritionists; sensory evaluation; sourdough; xylose;     Show all 21 Subjects
Abstract:
... Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FUA3171 and Lactobacillus fermentum FUA3165 from fer ...
DOI:
10.1016/j.lwt.2020.109189

16. Effects of species and breeding on wheat protein composition

Author:
Call, Lisa; Kapeller, Mathias; Grausgruber, Heinrich; Reiter, Elisabeth; Schoenlechner, Regine; D'Amico, Stefano
Source:
Journal of cereal science 2020 v.93 pp. 102974
ISSN:
0733-5210
Subject:
baking quality,   etc   ; Triticum aestivum subsp. spelta; Triticum monococcum subsp. monococcum; Triticum turgidum subsp. dicoccon; breeding; durum wheat; food allergies; genetic variation; genotype; gliadin; gluten; glutenins; molecular weight; protein composition; reversed-phase high performance liquid chromatography; trypsin; wheat protein;     Show all 17 Subjects
Abstract:
... Wheat proteins are characterized by their excellent contribution to technological and baking properties. However, wheat proteins, especially gluten and amylase-trypsin inhibitors (ATIs), are also known to be responsible for a broad range of intolerances and allergies. In order to evaluate the impact of genetic variability on the composition of these functional but immunogenic protein types, a set ...
DOI:
10.1016/j.jcs.2020.102974

17. Improving the quality of dough obtained with old durum wheat using hydrocolloids

Author:
Farbo, Maria Grazia; Fadda, Costantino; Marceddu, Salvatore; Conte, Paola; Del Caro, Alessandra; Piga, Antonio
Source:
Food hydrocolloids 2020 v.101 pp. 105467
ISSN:
0268-005X
Subject:
baking quality,   etc   ; Triticum; breads; cultivars; dough; durum wheat; extensibility; fermentation; flour; gluten; hydrocolloids; landraces; methylcellulose; nutritive value; pasting properties; psyllium gum; scanning electron microscopy; semolina; viscosity; xanthan gum; Mediterranean region; Sardinia;     Show all 22 Subjects
Abstract:
... In Mediterranean countries, and in Sardinia in particular, durum wheat is traditionally used for bread production and modern cultivars have gradually replaced the use of old landraces due to the poor technological quality of the latter. However, recent escalation in customer demand for old varieties thanks to an appreciation of their nutritional properties, as well as ecological issues, has led to ...
DOI:
10.1016/j.foodhyd.2019.105467

18. 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:
Geisslitz, Sabrina; America, Antoine H. P.; Scherf, Katharina Anne
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

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

Author:
Dharaiya, C. N.; Jana, A. H.; Aparnathi, K. D.
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

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

Author:
Kaçar, D.; Sivri Özay, D.
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