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1. Lime juice and enzymes in clean label pan bread: baking quality and preservative effect

Author:
Michele Scarton; José Ricardo Crepaldi Ganancio; Matheus Henrique Mariz de Avelar; Maria Teresa Pedrosa Silva Clerici; Caroline Joy Steel
Source:
Journal of food science and technology 2021 v.58 no.5 pp. 1819-1828
ISSN:
0022-1155
Subject:
acidification; bakery industry; breadmaking; breads; color; dough; firmness; flour; fungi; lime juice; markets; pH; phospholipases; sensory properties; shelf life; temperature; xylanases
Abstract:
... Clean label breadmaking is a challenge for the bakery industry, considering the removal of additives, especially preservatives. Through dough acidification and the use of enzymes, shelf-life of breads may be extended in terms of sensory quality and preservation against microbiological deterioration. This study aimed to evaluate the effect of lime juice (0, 10.2 or 20.4 g.100 g⁻¹, flour basis, f.b. ...
DOI:
10.1007/s13197-020-04693-y

2. Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality

Author:
Nabeel T. Alzuwaid; Denise Pleming; Christopher M. Fellows; Barbara Laddomada; Mike Sissons
Source:
Foods 2021 v.10 no.3 pp. -
ISSN:
2304-8158
Subject:
Triticum turgidum subsp. durum; antioxidant activity; breadmaking quality; breads; chemical constituents of plants; color; durum wheat; feeds; industry; loaves; particle size; phytonutrients; phytosterols; texture; volume; wheat bran
Abstract:
... Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characterize the physicochemical properties and phytochemical composition of different size durum bran fraction ...
DOI:
10.3390/foods10030489

3. Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation

Author:
Zahra Sheikholeslami; Maryam Mahfouzi; Mahdi Karimi; Mahdi Ghiafehdavoodi
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.139 pp. 110794
ISSN:
0023-6438
Subject:
amylases; antioxidant activity; dough; emulsifiers; extensibility; hardness; nutritive value; phytic acid; rheology; starch; texture; whole wheat bread; whole wheat flour; xylanases
Abstract:
... The objective of the present study was to evaluate the effect of enzymes (xylanase and amylase) and emulsifiers (SSL and DATEM) on the rheological properties of dough and physicochemical, textural, microstructural, nutritional, as well as sensory attributes of whole wheat bread (WWB). Based on the results, the combination of xylanase and emulsifiers had a synergetic influence on the dough rheology ...
DOI:
10.1016/j.lwt.2020.110794

4. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough

Author:
Jasim Ahmed; Linu Thomas; A. Al-Hazza
Source:
Journal of food measurement & characterization 2021 v.15 no.2 pp. 1258-1269
ISSN:
2193-4126
Subject:
bread dough; breadmaking quality; breads; dough quality; fermentation; frozen dough; frozen storage; ice; measurement; microstructure; nuclear magnetic resonance spectroscopy; rheology; temperature; texture; trehalose; wheat; wheat flour; xanthan gum; yeasts
Abstract:
... Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers. An attempt was made in this work to extend the frozen dough concept by formulating an Arabic bread dough, which consists of β-glucan concentrate, brown whea ...
DOI:
10.1007/s11694-020-00725-5

5. Characterization of 150 Wheat Cultivars by LC-MS-Based Label-Free Quantitative Proteomics Unravels Possibilities to Design Wheat Better for Baking Quality and Human Health

Author:
Muhammad Afzal; Malte Sielaff; Valentina Curella; Manjusha Neerukonda; Khaoula El Hassouni; Detlef Schuppan; Stefan Tenzer; C. Friedrich H. Longin
Source:
Plants 2021 v.10 no.3 pp. -
ISSN:
2223-7747
Subject:
Triticum aestivum; breads; celiac disease; cultivars; flour; heritability; human health; humans; liquid chromatography; mass spectrometry; pasta; protein composition; proteomics; supply chain; wheat; wheat allergy
Abstract:
... varied largely in their protein profile, shown by high coefficients of variation across different cultivars. Heritability (h²) ranged from 0–1, with 114 proteins having h² > 0.6, including important proteins for baking quality and human health. The expression of these 114 proteins should be amenable to targeted manipulation across the wheat supply chain by varietal choice and breeding for designing ...
DOI:
10.3390/plants10030424

6. 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 ...
DOI:
10.1111/jfpp.14462

7. 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:
... , according to the coefficient of variation. Average protein content for spring wheat was 13.6%, for winter wheat 13.3%. Average gluten content was 29.1% for spring wheat, 29.4% for winter wheat. Spring wheat varieties ‘Manu’ and ‘Quarna’ and winter wheat varieties ‘Ada’, ‘Fredis’, and ‘Ramiro’ had the highest baking quality. Protein and gluten content variation for both types of wheat depended mostly ...
DOI:
10.1080/09064710.2020.1829025

8. Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat

Author:
Azin Rekowski; Monika A. Wimmer; Bernd Hitzmann; Bernhard Hermannseder; Heike Hahn; Christian Zörb
Source:
Journal of plant nutrition and soil science 2020 v.183 no.2 pp. 260-270
ISSN:
1436-8730
Subject:
ammonium nitrate; glutenins; nitrogen; nitrogen fertilizers; plant nutrition; polyacrylamide gel electrophoresis; protein composition; risk; urea; urease inhibitors; winter wheat; Germany
Abstract:
... forms on grain storage protein subunits in winter wheat and to examine whether the observed changes correlate with parameters of baking quality. Methods: The investigation was performed over two consecutive years at two locations in Germany. Protein subunits were analyzed by SDS‐PAGE. Results: Protein concentrations were similarly increased after fertilization with ammonium nitrate and urea + urease ...
DOI:
10.1002/jpln.201900529

9. Improvement of resistant starch content and baking quality of cross-linked soft rice flour

Author:
Chae Eun Lee; Junhee No; Kyongae Lee; Malshick Shin
Source:
Food science and biotechnology 2020 v.29 no.12 pp. 1695-1703
ISSN:
1226-7708
Subject:
amylose; biotechnology; crosslinking; protein content; resistant starch; rice; rice flour; texture; wheat flour
Abstract:
... To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-linked with different flour concentrations (40, 50%). RS contents, morphology, and baking qualities of cross-linked Singil rice flour (CSRF) and Hopyeong rice flour (CHRF) were compared. Amylose and protein contents of Singil flour were higher than those of Hopyeong flour. The protein content of CSRF ...
DOI:
10.1007/s10068-020-00826-3

10. 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 ...
DOI:
10.1016/j.foodcont.2020.107691
CHORUS:
10.1016/j.foodcont.2020.107691

11. Nitrogen–sulfur fertilisation effects on gluten composition and industrial quality in Argentinean bread wheat cultivars differing in apparent sulfur recovery

Author:
Agustín F. Arata; William J. Rogers; Gabriela E. Tranquilli; Adriana C. Arrigoni; Deborah P. Rondanini
Source:
Crop & pasture science 2021 v.72 no.3 pp. 183-196
ISSN:
1836-0947
Subject:
cultivars; densitometry; dough; electrophoresis; endosperm; genetic improvement; genotype; gliadin; gluten; glutenins; grain quality; molecular weight; nitrogen; pastures; protein content; soil; soil fertility; sulfur; wheat; Argentina
Abstract:
... modified the responses of baking strength to S fertilisation in different ways (positive, neutral or negative), whereas genotype × N interaction modified the responses only in their magnitude. Outstanding genotypes (e.g. Klein Proteo) were identified according to baking quality stability. We conclude that S fertilisation had a notable effect on baking quality, especially in long cycle genotypes and a low ...
DOI:
10.1071/CP20406

12. 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:
... , with a strong genotype effect. The environment effect was also highly significant across regions, especially for flour protein content (FPC), which affected the rheological and baking-related characteristics differently across the regions. Correlations among SRC, SIG, rheological, and baking quality-related parameters were highly significant, but inconsistent for the two production regions. Only lactic acid ...
DOI:
10.1016/j.jcs.2020.102983

13. Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

Author:
Patricia Tozatti; Erin J Hopkins; Connie Briggs; Pierre Hucl; Michael T Nickerson
Source:
Food science and technology international 2020 v.26 no.7 pp. 614-628
ISSN:
1532-1738
Subject:
ascorbic acid; breads; cultivars; dough; firmness; flour; fungi; glucose oxidase; loaves; ovens; spring wheat; xylanases
Abstract:
... of the additive and additive concentration. On the other hand, Stettler showed poorer baking quality and performance even with the addition of oxidizers and enzymes in relation to the control. The concentration of additive was found to have little or no effect on improving baking properties within each cultivar. Enzymes had similar or better performance than oxidizers in most cases. ...
DOI:
10.1177/1082013220915363

14. 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 ...
Handle:
10113/6862095
DOI:
10.1002/cche.10255

15. Influences of high‐molecular‐weight glutenin subunits and rye translocations on dough‐mixing properties and sugar‐snap cookie‐baking quality of soft winter wheat

Author:
Fengyun Ma; Jieun Kim; Byung‐Kee Baik
Source:
Journal of the science of food and agriculture 2020 v.100 no.10 pp. 3850-3856
ISSN:
0022-5142
Subject:
breeding lines; breeding programs; chromosome translocation; cookies; flour; gluten; glutenins; hardness; lactic acid; loci; protein content; rye; sodium carbonate; solvents; winter wheat; United States
Abstract:
... BACKGROUND: The significance of high‐molecular‐weight glutenin subunits (HMW‐GSs) and rye translocations, and their associations with gluten strength for hard wheat used for making bread has been understood well, but remains poorly understood for soft wheat used for making cookies. The influences of HMW‐GSs and rye translocations on the dough‐mixing properties and cookie‐baking quality of soft ...
DOI:
10.1002/jsfa.10423

16. Baking quality prediction of spelt wheat based on rheological and mixolab parameters

Author:
M. Lacko-Bartošová; P. Konvalina; L. Lacko-Bartošová
Source:
Acta alimentaria 2019 v.48 no.2 pp. 213-220
ISSN:
1588-2535
Subject:
baking quality,   etc   ; Triticum aestivum subsp. spelta; amylases; baking; breads; climatic factors; cultivars; dough; enzyme activity; falling number; flour; gelatinization; genotype; gluten; prediction; retrogradation; rheological properties; starch;     Show all 18 Subjects
Abstract:
... The aim of this work was to test the potential of Mixolab II in the baking quality prediction of five Triticum spelta L. cultivars grown during growing periods with different climate conditions. Spelt cultivars varied in flour and dough properties examined by indirect baking qualm- indicators (wet gluten content. Falling number. Zelenv sedimentation, farinograph rheological properties, Mixolab ...
DOI:
10.1556/066.2019.0002

17. Quality and Storage Stability of Dehulled De-skinned Groundnut Meal-Based Muffins

Author:
D. Mridula; Dhritiman Saha; R. K. Gupta; Sheetal Bhadwal; Malvika Bana
Source:
Agricultural research 2021 v.10 no.2 pp. 294-306
ISSN:
2249-720X
Subject:
agricultural research; calcium; color; computer software; hulling; muffins; peanut meal; peanuts; protein content; response surface methodology; storage quality; weight loss; wheat flour
Abstract:
... Dehulled de-skinned groundnut meal (DDGM)- and refined wheat flour (RWF)-based formulation for muffin was optimized following central composite design of response surface methodology using Design-Expert software. DDGM (10–30 g) and RWF (70–90 g) influenced baking quality, colour, textural profile, nutritional and sensory characteristics of muffins. Increasing level of DDGM indicated ...
DOI:
10.1007/s40003-020-00497-w

18. Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Author:
Marina Schopf; Katharina Anne Scherf
Source:
Foods 2021 v.10 no.2 pp. -
ISSN:
2304-8158
Subject:
breads; disulfides; dough; gluten; protein composition; thiols; volume; water; water binding capacity; water content; wheat; wheat flour
Abstract:
... Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance ...
DOI:
10.3390/foods10020228

19. The Contribution of Sub-Aleurone Cells to Wheat Endosperm Protein Content and Gradient Is Dependent on Cultivar and N-Fertilization Level

Author:
Wisse Hermans; Selime Mutlu; Adam Michalski; Niels A. Langenaeken; Christophe M. Courtin
Source:
Journal of agricultural and food chemistry 2021 v.69 no.23 pp. 6444-6454
ISSN:
1520-5118
Subject:
bran; cultivars; endosperm; food chemistry; image analysis; nitrogen; protein content; wheat
Abstract:
... higher increases in protein content in the outer compared to inner endosperm. Hence, sub-aleurone cells could affect the classification of cultivars by baking quality. Cultivar selection and N-fertilization could furthermore be promising techniques to produce protein-rich miller’s bran. ...
DOI:
10.1021/acs.jafc.1c01279

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

Author:
; Maneka Malalgoda; Jae-Bom Ohm; Joel K. Ransom; Kirk Howatt; Senay Simsek
Source:
Agriculture (Basel) 2020 v.10 no.4 pp. -
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