Application of cell-surface engineering for visualization of yeast in bread dough: development of a fluorescent bio-imaging technique in the mixing process of dough.

PubMed

Maeda, Tatsuro; Shiraga, Seizaburo; Araki, Tetsuya; Ueda, Mitsuyoshi; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

2009-07-01

Cell-surface engineering (Ueda et al., 2000) has been applied to develop a novel technique to visualize yeast in bread dough. Enhanced green fluorescent protein (EGFP) was bonded to the surface of yeast cells, and 0.5% EGFP yeasts were mixed into the dough samples at four different mixing stages. The samples were placed on a cryostat at -30 degrees C and sliced at 10 microm. The sliced samples were observed at an excitation wavelength of 480 nm and a fluorescent wavelength of 520 nm. The results indicated that the combination of the EGFP-displayed yeasts, rapid freezing, and cryo-sectioning made it possible to visualize 2-D distribution of yeast in bread dough to the extent that the EGFP yeasts could be clearly distinguished from the auto-fluorescent background of bread dough.

Effects of HMW-GS Ax1 or Dx2 absence on the glutenin polymerization and gluten micro structure of wheat (Triticum aestivum L.).

PubMed

Gao, Xin; Liu, Tianhong; Ding, Mengyun; Wang, Jun; Li, Chunlian; Wang, Zhonghua; Li, Xuejun

2018-02-01

Wheat (Triticum aestivum L.) dough strength and extensibility are mainly determined by the polymerization of glutenin. The number of high-molecular-weight glutenin subunits (HMW-GS) differs in various wheat varieties due to the silencing of some genes. The effects of Ax1 or Dx2 subunit absence on glutenin polymerization, dough mixing properties and gluten micro structure were investigated with two groups of near-isogenic lines. The results showed that Ax1 or Dx2 absence decreased the accumulation rate of glutenin polymers and thus delayed the rapid increase period for glutenin polymerization by at least ten days, which led to lower percentage of polymeric protein in mature grain. Ax1 or Dx2 absence significantly decreased the dough development time and dough stability, but increased the uniformity of micro structure. Lacunarity, derived from quantitative analysis of gluten network, is suggested as a new indicator for wheat quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Formation of melatonin and its isomer during bread dough fermentation and effect of baking.

PubMed

Yılmaz, Cemile; Kocadağlı, Tolgahan; Gökmen, Vural

2014-04-02

Melatonin is produced mainly by the pineal gland in vertebrates. Also, melatonin and its isomer are found in foods. Investigating the formation of melatonin and its isomer is of importance during bread dough fermentation and its degradation during baking since bread is widely consumed in high amounts. Formation of melatonin was not significant during dough fermentation. The melatonin isomer content of nonfermented dough was found to be 4.02 ng/g and increased up to 16.71 ng/g during fermentation. Lower amounts of isomer in crumb and crust than dough showed that the thermal process caused a remarkable degree of degradation in melatonin isomer. At the end of the 180 min fermentation Trp decreased by 58%. The results revealed for the first time the formation of a melatonin isomer in bread dough during yeast fermentation.

Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

PubMed

Rezaei, Mohammad N; Dornez, Emmie; Jacobs, Pieter; Parsi, Anali; Verstrepen, Kevin J; Courtin, Christophe M

2014-05-01

Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effect of harvesting yeast at seven different points of the growth profile on its fermentation performance, metabolite production, and the effect on critical dough fermentation parameters, such as gas retention potential. The yeast cells harvested during the diauxic shift and post-diauxic growth phase showed a higher fermentation rate and, consequently, higher maximum dough height than yeast cells harvested in the exponential or stationary growth phase. The results further demonstrate that the onset of CO2 loss from fermenting dough is correlated with the fermentation rate of yeast, but not with the amount of CO2 that accumulated up to the onset point. Analysis of the yeast metabolites produced in dough yielded a possible explanation for this observation, as they are produced in different levels depending on physiological phase and in concentrations that can influence dough matrix properties. Together, our results demonstrate a strong effect of yeast physiology at the time of harvest on subsequent dough fermentation performance, and hint at an important role of yeast metabolites on the subsequent gas holding capacity. Copyright © 2013 Elsevier Ltd. All rights reserved.

Rheological parameters of dough with inulin addition and its effect on bread quality

NASA Astrophysics Data System (ADS)

Bojnanska, T.; Tokar, M.; Vollmannova, A.

2015-04-01

The rheological properties of enriched flour prepared with an addition of inulin were studied. The addition of inulin caused changes of the rheological parameters of the recorder curve. 10% and more addition significantly extended development time and on the farinogram were two peaks of consistency, what is a non-standard shape. With increasing addition of inulin resistance to deformation grows and dough is difficult to process, over 15% addition make dough short and unsuitable for making bread. Bread volume, the most important parameter, significantly decreased with inulin addition. Our results suggest a level of 5% inulin to produce a functional bread of high sensory acceptance and a level of 10% inulin produce a bread of satisfactory sensory acceptance. Bread with a level over 10% of inulin was unsatisfactory.

Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.

PubMed

Ahmad, Mukhtar; Wani, Touseef Ahmed; Wani, S M; Masoodi, F A; Gani, Adil

2016-10-01

Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

Studies on proofing of yeasted bread dough using near- and mid-infrared spectroscopy.

PubMed

Sinelli, Nicoletta; Casiraghi, Ernestina; Downey, Gerard

2008-02-13

Dough proofing is the resting period after mixing during which fermentation commences. Optimum dough proofing is important for production of high quality bread. Near- and mid-infrared spectroscopies have been used with some success to investigate macromolecular changes during dough mixing. In this work, both techniques were applied to a preliminary study of flour doughs during proofing. Spectra were collected contemporaneously by NIR (750-1100 nm) and MIR (4000-600 cm(-1)) instruments using a fiberoptic surface interactance probe and horizontal ATR cell, respectively. Studies were performed on flours of differing baking quality; these included strong baker's flour, retail flour, and gluten-free flour. Following principal component analysis, changes in the recorded spectral signals could be followed over time. It is apparent from the results that both vibrational spectroscopic techniques can identify changes in flour doughs during proofing and that it is possible to suggest which macromolecular species are involved.

Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

PubMed

Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

2014-08-01

A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread. © 2014 Institute of Food Technologists®

Meat Entree Item Production Guides Developed for Use in Ft. Lee Interim Central Food Preparation Facility

DTIC Science & Technology

1975-03-01

serves 8). 10. Add cooked dough . (See topping procedure). 11. Cover, label and place in blast freezer. Totals Rotes: 1. Reheating...3. Gradually add cold water and mix only enough to form a soft dough . 4. Place dough on a lightly floured board, kneeding lightly about 1...minute or until dough Is smooth. 5. Roll out to a uniform thickness of 1/4 inch. 6. Cut into 2 i/4-inch diameter biscuits. 7. Bake for 15 minutes in

A micromechanics model for bread dough

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mohammed, M. A. P; Tarleton, E.; Charalambides, M. N.

The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelledmore » as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.« less

A micromechanics model for bread dough

NASA Astrophysics Data System (ADS)

Mohammed, M. A. P.; Tarleton, E.; Charalambides, M. N.; Williams, J. G.

2015-01-01

The mechanical behaviour of dough and gluten was studied in an effort to investigate whether bread dough can be treated as a two phase (starch and gluten) composite material. The dough and gluten show rate dependent behaviour under tension, compression and shear tests, and non-linear unloading-reloading curves under cyclic compression tests. There is evidence from cryo-Scanning Electron Microscopy (SEM) that damage in the form of debonding between starch and gluten occurs when the sample is stretched. A composite finite element model was developed using starch as filler and gluten as matrix. The interaction between the starch and gluten was modelled as cohesive contact. The finite element analysis predictions agree with trends seen in experimental test data on dough and gluten, further evidence that debonding of starch and gluten is a possible damage mechanism in dough.

Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important.

PubMed

Decamps, Karolien; Joye, Iris J; De Vos, Dirk E; Courtin, Christophe M; Delcour, Jan A

2016-01-01

In bread making, O2 is consumed by flour constituents, yeast, and, optionally, some additives optimizing dough processing and/or product quality. It plays a major role especially in the oxidation/reduction phenomena in dough, impacting gluten network structure. The O2 level is about 7.2 mmol/kg dough, of which a significant part stems from wheat flour. We speculate that O2 is quickly lost to the atmosphere during flour hydration. Later, when the gluten network structure develops, some O2 is incorporated in dough through mixing-in of air. O2 is consumed by yeast respiration and in a number of reactions catalyzed by a wide range of enzymes present or added. About 60% of the O2 consumption in yeastless dough is ascribed to oxidation of fatty acids by wheat lipoxygenase activity. In yeasted dough, about 70% of the O2 in dough is consumed by yeast and wheat lipoxygenase. This would leave only about 30% for other reactions. The severe competition between endogenous (and added) O2-consuming systems impacts the gluten network. Moreover, the scarce literature data available suggest that exogenous oxidative enzymes but not those in flour may promote crosslinking of arabinoxylan in yeastless dough. In any case, dough turns anaerobic during the first minutes of fermentation.

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

PubMed

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-06-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D 2 and D 3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n -heptane followed by liquid-liquid extraction. Then n -heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage

PubMed Central

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

2017-01-01

Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction. Then n-heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels. PMID:28761835

Development of a Type I gluten-free sourdough.

PubMed

Picozzi, C; Mariotti, M; Cappa, C; Tedesco, B; Vigentini, I; Foschino, R; Lucisano, M

2016-02-01

The aim of this study was the setting up of a gluten-free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat-based Type I sourdough. A gluten-free matrix was inoculated with Lactobacillus sanfranciscensis and Candida humilis, fermented to pH 4·0, and constantly propagated for ten times. A stable association between micro-organisms was observed from the second refreshment with mean values of 9·08 ± 0·25 log CFU g(-1) for lactobacilli and 7·81 ± 0·07 log CFU g(-1) for yeasts. In order to have a good workability of the dough, a 230 BU consistency was considered. Rheofermentographic indices remained constant over the ten refreshments, showing an average value of 23·2 mm dough height in about 7·5 h. The CO2 production and retention volumes reached average values of 1430 and 1238 ml respectively. The microbiological and technological data obtained highlighted that a GF sourdough was effectively developed. Type I sourdough has a long tradition as a leavening agent of baked goods as its use results in an improved texture, flavour, taste and extended shelf-life of the final products. In this study a Type I gluten-free sourdough was obtained. After few refreshments in controlled conditions, the sourdough presented a stable association between Lactobacillus sanfranciscensis and Candida humilis, constant fermentation times and technological properties (in terms of dough consistency, dough maximum height, CO2 production and retention). The results showed that the gluten-free sourdough developed in this study can improve the overall quality of gluten-free baked products. © 2015 The Society for Applied Microbiology.

Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

NASA Astrophysics Data System (ADS)

Braunstein, D.; Page, J. H.; Strybulevych, A.; Peressini, D.; Scanlon, M. G.

2012-12-01

Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz - 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

The effects of soy on freezable bread dough: a magnetic resonance study.

PubMed

Simmons, Amber L; Vodovotz, Yael

2012-11-15

Hygroscopic soy ingredients were hypothesised to slow the rate of water migration in unleavened bread dough during frozen storage. Thawed soy (18% dry weight) and wheat dough samples were assessed using non-destructive nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) for up to 8 wks frozen storage time. MRI suggested a spatially homogeneous, net increase in proton mobility with frozen storage and, with solution state proton NMR, distinct "free" and "bound" states were discerned. T(2) relaxation times of the majority proton population suggested increased mobility with frozen storage time, and statistical difference from the fresh sample was seen later for the soy samples than the wheat samples. As seen by (13)C-solid state NMR, the crystallinity of the starch was not affected by either soy addition or frozen storage. In conclusion, addition of soy to bakery products led to slightly enhanced preservation of "fresh" characteristics of the dough during frozen storage. Copyright © 2012 Elsevier Ltd. All rights reserved.

Technological quality of dough and breads from commercial algarroba-wheat flour blends.

PubMed

Correa, M J; Salinas, M V; Carbas, B; Ferrero, C; Brites, C; Puppo, M C

2017-06-01

Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons were highly bound to the dough matrix. Dough samples with algarroba flour showed lower G' and G″ values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose-amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.

Rising dough and baking bread at the Australian synchrotron

NASA Astrophysics Data System (ADS)

Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

2016-01-01

Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.

PubMed

Wang, Pei; Tao, Han; Jin, Zhengyu; Xu, Xueming

2016-06-01

Impact of water extractable arabinoxylan from rye bran on frozen steamed bread dough quality was investigated in terms of the bread characteristics, ice crystallization, yeast activity as well as the gluten molecular weight distribution and glutenin macropolymer content in the present study. Results showed that water extractable arabinoxylan significantly improved bread characteristics during the 60-day frozen storage. Less water was crystallized in the water extractable arabinoxylan dough during storage, which could explain the alleviated yeast activity loss. For all the frozen dough samples, more soluble high molecular weight (Mw ≈ 91,000-688,000) and low molecular weight (Mw ≈ 91,000-16,000) proteins were derived from glutenin macropolymer depolymerization. Nevertheless, water extractable arabinoxylan dough developed higher glutenin macropolymer content with lowered level of soluble low molecular weight proteins throughout the storage. This study suggested water extractable arabinoxylan from rye bran had great potential to be served as an effective frozen steamed bread dough improver. Copyright © 2016 Elsevier Ltd. All rights reserved.

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.

PubMed

Ooms, Nand; Jansens, Koen J A; Pareyt, Bram; Reyniers, Stijn; Brijs, Kristof; Delcour, Jan A

2018-03-01

Gluten proteins functionality during pastry production was examined by including redox agents in the ingredient bill. Addition of reducing and oxidizing agents respectively increased and decreased dough height during fermentation. The presence of large gas bubbles in the samples with oxidizing agents may have caused a 'stacking'-effect and a more effective dough lift. During baking, the level of extractable proteins decreased to comparable values for all samples, except when potassium iodate (KIO 3 ) was used in the recipe. As a result of its use, a lower level of gliadin was incorporated into the gluten polymer and dough layers tended to 'slide' apart during baking, thereby causing collapse. Most likely, KIO 3 caused glutenin oxidation within each individual dough layer to such extent during the dough stage that insufficient thiol groups were available for forming dough layer interconnections during baking, after margarine melting. Furthermore, addition of redox agents impacted the product's crumb structure. Copyright © 2017 Elsevier Ltd. All rights reserved.

A Method of Visualizing Three-Dimensional Distribution of Yeast in Bread Dough

NASA Astrophysics Data System (ADS)

Maeda, Tatsurou; Do, Gab-Soo; Sugiyama, Junichi; Oguchi, Kosei; Shiraga, Seizaburou; Ueda, Mitsuyoshi; Takeya, Koji; Endo, Shigeru

A novel technique was developed to monitor the change in three-dimensional (3D) distribution of yeast in frozen bread dough samples in accordance with the progress of mixing process. Application of a surface engineering technology allowed the identification of yeast in bread dough by bonding EGFP (Enhanced Green Fluorescent Protein) to the surface of yeast cells. The fluorescent yeast (a biomarker) was recognized as bright spots at the wavelength of 520 nm. A Micro-Slicer Image Processing System (MSIPS) with a fluorescence microscope was utilized to acquire cross-sectional images of frozen dough samples sliced at intervals of 1 μm. A set of successive two-dimensional images was reconstructed to analyze 3D distribution of yeast. Samples were taken from each of four normal mixing stages (i.e., pick up, clean up, development, and final stages) and also from over mixing stage. In the pick up stage yeast distribution was uneven with local areas of dense yeast. As the mixing progressed from clean up to final stages, the yeast became more evenly distributed throughout the dough sample. However, the uniformity in yeast distribution was lost in the over mixing stage possibly due to the breakdown of gluten structure within the dough sample.

The contribution of glutathione to the destabilizing effect of yeast on wheat dough.

PubMed

Verheyen, C; Albrecht, A; Herrmann, J; Strobl, M; Jekle, M; Becker, T

2015-04-15

Any factor which impairs the development of the gluten network affects the gas retention capacity and the overall baking performance. This study aimed to examine why rising yeast concentrations (Saccharomyces cerevisiae) decrease the dough elasticity in an asymptotic manner. Since in 27 commercial fresh and dry yeasts up to 81 mg glutathione (GSH) per 1g dry sample were found. Through the addition of reduced GSH in dough without yeast, the extent of dough weakening was analysed. Indeed rheological measurements confirmed that yeast-equivalent levels of GSH had a softening effect and during 3h fermentation the weakening coefficient increased from 0.3% to 20.4% in a Rheofermentometer. The present results indicate that free -SH compounds, as represented by GSH, considerably contribute to the softening of dough through dead yeast cells. Copyright © 2014 Elsevier Ltd. All rights reserved.

Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.

PubMed

Kukurová, Kristína; Morales, Francisco J; Bednáriková, Alena; Ciesarová, Zuzana

2009-12-01

A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

Assessment of nutritional quality, glycaemic index, antidiabetic and sensory properties of plantain (Musa paradisiaca)-based functional dough meals.

PubMed

Famakin, Opeyemi; Fatoyinbo, Akindele; Ijarotimi, Oluwole Steve; Badejo, Adebanjo Ayobamidele; Fagbemi, Tayo Nathaniel

2016-11-01

Nutrition transition to high energy-dense foods has been implicated as the major causes of diet related diseases. Plantain-based dough meals supplemented with soybean cake and cassava fibre were developed by combining them in different proportions using response surface methodology. The flour blends were analyzed for the nutritional composition while the glycaemic index, antidiabetic potentials and protein digestibility of the dough meals were determined in wistar rats. The nutritional and essential amino acid contents of the flour blends were comparable to that of cerolina (a commercially available food product commonly recommended for diabetic patients). The rats fed with the formulated dough meals had lower glycaemic index and glycaemic load, and the blood glucose was significantly reduced compared to cerolina and metformin (a synthetic antidiabetic drug). All the plantain-based dough meals were comparable to cerolina and metformin in terms of nutritional quality and blood glycaemic control activities, respectively. Hence, the formulated plantain-based dough meals have potential to be used for the prevention and management of diabetes mellitus.

Effectiveness of methods for reducing acrylamide in bakery products.

PubMed

Sadd, Peter A; Hamlet, Colin G; Liang, Li

2008-08-13

Pilot-scale bread, biscuit, and cracker doughs have been baked to assess how well recipe changes could reduce acrylamide in commercial bakery products. Removing ammonium-based raising agents was beneficial in biscuits. In doughs, long yeast fermentations were an effective way of reducing asparagine levels and hence acrylamide. At moderate fermentation times fructose levels increased, but the yeast later absorbed this, so the net effect on acrylamide was beneficial. Metal ions such as calcium reduced acrylamide when added as the carbonate or chloride. Hence, the fortification of flour with calcium carbonate, over and above its natural mineral content, has an additional benefit. However, some other possible methods of adding calcium to bakery doughs, for example, via the permitted preservative calcium propionate, were not beneficial. Amino acid addition to doughs gave modest reductions in acrylamide. Lowering the dough pH reduced acrylamide, but at the expense of higher levels of other process contaminants such as 3-monochloropropane-1,2-diol (3-MCPD).

The Interactive Effects of Transgenically Overexpressed 1Ax1 with Various HMW-GS Combinations on Dough Quality by Introgression of Exogenous Subunits into an Elite Chinese Wheat Variety

PubMed Central

Zhang, Jian; Lei, Qian; Meng, Dandan; Ma, Fengyun; Hu, Wei; Chen, Mingjie; Chang, Junli; Wang, Yuesheng; Yang, Guangxiao; He, Guangyuan

2013-01-01

Seed storage proteins in wheat endosperm, particularly high-molecular-weight glutenin subunits (HMW-GS), are primary determinants of dough properties, and affect both end-use quality and grain utilization of wheat (Triticum aestivum L). In order to investigate the interactive effects between the transgenically overexpressed 1Ax1 subunit with different HMW-GS on dough quality traits, we developed a set of 8 introgression lines (ILs) overexpressing the transgenic HMW-glutenin subunit 1Ax1 by introgression of this transgene from transgenic line B102-1-2/1 into an elite Chinese wheat variety Chuanmai107 (C107), using conventional crossing and backcrossing breeding technique. The donor C107 strain lacks 1Ax1 but contains the HMW-GS pairs 1Dx2+1Dy12 and 1Bx7+1By9. The resultant ILs showed robust and stable expression of 1Ax1 even after five generations of self-pollination, and crossing/backcrossing three times. In addition, overexpression of 1Ax1 was compensated by the endogenous gluten proteins. All ILs exhibited superior agronomic performance when compared to the transgenic parent line, B102-1-2/1. Mixograph results demonstrated that overexpressed 1Ax1 significantly improved dough strength, resistance to extension and over-mixing tolerance, in the targeted wheat cultivar C107. Further, comparisons among the ILs showed the interactive effects of endogenous subunits on dough properties when 1Ax1 was overexpressed: subunit pair 17+18 contributed to increased over-mixing tolerance of the dough; expression of the Glu-D1 allele maintained an appropriate balance between x-type and y-type subunits and thereby improved dough quality. It is consistent with ILs C4 (HMW-GS are 1, 17+18, 2+12) had the highest gluten index and Zeleny sedimentation value. This study demonstrates that wheat quality could be improved by using transgenic wheat overexpressing HMW-GS and the feasibility of using such transgenic lines in wheat quality breeding programs. PMID:24167625

Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.

PubMed

Kundu, Himani; Grewal, Raj Bala; Goyal, Ankit; Upadhyay, Neelam; Prakash, Saurabh

2014-10-01

The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristics were studied. Dough development time, dough stability, time to break down and farinograph quality number increased whereas mixing tolerance index decreased with incorporation of pumpkin powder (> 5 %) and guar gum (1.0 and 1.5 %) along with pumpkin powder in the flour. Resistance to extension as well as extensibility of dough prepared increased significantly by adding pumpkin powder (5-15 %) whereas increase in resistance to extension only was noticed with inclusion of guar gum (0.5-1.5 %) to flour containing 5 % pumpkin powder. Results indicated that pumpkin can be processed to powder that can be utilized with guar gum for value addition.

Thermodynamics of bread baking: A two-state model

NASA Astrophysics Data System (ADS)

Zürcher, Ulrich

2014-03-01

Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.

Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

PubMed

Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

2009-02-11

This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

Stop and Smell the Pollen: The Role of Olfaction and Vision of the Oriental Honey Buzzard in Identifying Food

PubMed Central

Yang, Shu-Yi; Walther, Bruno A.; Weng, Guo-Jing

2015-01-01

The importance of olfaction for various avian behaviors has become increasingly evident. So far, the use of olfaction for food detection among raptors has only been demonstrated for Cathartes vultures. The Oriental honey buzzard (Pernis orientalis) is a resident and migrant in Taiwan and regularly forages in apiaries. One of its foods in apiaries is yellow pollen dough, a softball-sized mixture of pollen, soybeans, and sugar that beekeepers provide as a supplementary food for bees. Given that pollen dough is not similar to any naturally occurring food, we hypothesized that buzzards identify the dough’s nutritious contents using olfaction, perhaps in combination with vision. Using a series of choice experiments in which individuals could choose between two doughs, we showed that (1) buzzards almost unerringly chose pollen-containing over pollen lacking doughs when otherwise the doughs were identical in size, shape, and yellow color; (2) buzzards always preferred yellow over black or green doughs if both doughs contained pollen; (3) buzzards still preferred pollen-containing over pollen-lacking doughs when both doughs were black, but at a lower rate than in (1). We statistically excluded the possible influences of the doughs’ relative brightness or of repeat visits by the same individuals. Our experiments thus suggest the use of a ‘multi-modal foraging strategy’ among buzzards whereby olfaction and vision are likely to be both used in identifying food at close distances. We also estimated the olfactory receptor gene repertoire size in the buzzard’s genome which is almost five times as large as that of three other raptor species. Therefore, olfaction is likely of far greater ecological importance to this species than to other raptor species. We suggest that olfaction should be considered in the design of behavioral and genetic studies to better understand the use of multiple senses in avian behaviors. PMID:26177533

Ethanol at levels produced by Saccharomyces cerevisiae during wheat dough fermentation has a strong impact on dough properties.

PubMed

Jayaram, Vinay B; Rezaei, Mohammad N; Cuyvers, Sven; Verstrepen, Kevin J; Delcour, Jan A; Courtin, Christophe M

2014-09-24

Yeast's role in bread making is primarily the fermentative production of carbon dioxide to leaven the dough. Fermentation also impacts dough matrix rheology, thereby affecting the quality of the end product. Surprisingly, the role of ethanol, the other yeast primary metabolite, has been ill studied in this context. Therefore, this study aims to assess the potential impact of ethanol on yeastless dough extensibility and spread and gluten agglomeration at concentrations at which it is produced in fermenting dough, i.e., up to 60 mmol per 100 g of flour. Reduced dough extensibility and dough spread were observed upon incorporation of ethanol in the dough formula, and were more pronounced for a weak than for a strong flour. Uniaxial and biaxial extension tests showed up to 50% decrease in dough extensibility and a dough strength increase of up to 18% for 60 mmol of ethanol/100 g of flour. Ethanol enhanced gluten agglomeration of a weak flour. Sequential extraction of flour in increasing ethanol concentrations showed that better gluten-solvent interaction is a possible explanation for the changed dough behavior.

Effect of water volume based on water absorption and mixing time on physical properties of tapioca starch – wheat composite bread

NASA Astrophysics Data System (ADS)

Prameswari, I. K.; Manuhara, G. J.; Amanto, B. S.; Atmaka, W.

2018-05-01

Tapioca starch application in bread processing change water absorption level by the dough, while sufficient mixing time makes the optimal water absorption. This research aims to determine the effect of variations in water volume and mixing time on physical properties of tapioca starch – wheat composite bread and the best method for the composite bread processing. This research used Complete Randomized Factorial Design (CRFD) with two factors: variations of water volume (111,8 ml, 117,4 ml, 123 ml) and mixing time (16 minutes, 17 minutes 36 seconds, 19 minutes 12 seconds). The result showed that water volume significantly affected on dough volume, bread volume and specific volume, baking expansion, and crust thickness. Mixing time significantly affected on dough volume and specific volume, bread volume and specific volume, baking expansion, bread height, and crust thickness. While the combination of water volume and mixing time significantly affected for all physical properties parameters except crust thickness.

Functionality of ovalbumin during Chinese steamed bread-making processing.

PubMed

Sang, Shangyuan; Zhang, Huang; Xu, Lei; Chen, Yisheng; Xu, Xueming; Jin, Zhengyu; Yang, Na; Wu, Fengfeng; Li, Dandan

2018-07-01

Hen egg is commonly used in some cereal-based food, including cakes and bread. Ovalbumin, one of the major components of egg white protein, can affect the performance of the food product. The interaction between ovalbumin and gluten protein and its effect on property of dough and quality of Chinese steamed bread was investigated in this study. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns indicated that ovalbumin was surprisingly not incorporated in glutenins by covalent bond, whereas size-exclusion high-performance liquid chromatography showed that glutenin macropolymer content in glutenins increased slightly. Furthermore, dynamic rheology experiments indicated ovalbumin led to a decrease inG' andG″ of dough. Based on molecular dynamic simulation and SDS-PAGE results, it was inferred that ovalbumin was not hydrolyzed by endopeptidases during dough fermentation and crosslinked to gluten proteins during steaming. Finally, ovalbumin improved maximum dough height (Hm) during dough development and specific volume of Chinese steamed bread. Copyright © 2018 Elsevier Ltd. All rights reserved.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality

PubMed Central

de la Horra, Ana E.; Steffolani, María Eugenia; Barrera, Gabriela N.; Ribotta, Pablo D.

2015-01-01

Summary The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products. PMID:27904379

Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.

PubMed

Struyf, Nore; Laurent, Jitka; Lefevere, Bianca; Verspreet, Joran; Verstrepen, Kevin J; Courtin, Christophe M

2017-03-01

It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for dough fermentations. Copyright © 2016 Elsevier Ltd. All rights reserved.

Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

PubMed

de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

2015-12-01

The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

Dynamics of gas cell coalescence during baking expansion of leavened dough.

PubMed

Miś, Antoni; Nawrocka, Agnieszka; Lamorski, Krzysztof; Dziki, Dariusz

2018-01-01

The investigation of the dynamics of gas cell coalescence, i.e. a phenomenon that deteriorates the homogeneity of the cellular structure of bread crumb, was carried out performing simultaneously measurements of the dough volume, pressure, and viscosity. It was demonstrated that, during the baking expansion of chemically leavened wheat flour dough, the maximum growth rate of the gas cell radius determined from the ratio of pressure exerted by the expanded dough to its viscosity was on average four-fold lower than that calculated from volume changes in the gas phase of the dough. Such a high discrepancy was interpreted as a result of the course of coalescence, and a formula for determination of its rate was developed. The coalescence rate in the initial baking expansion phase had negative values, indicating nucleation of newly formed gas cells, which increased the number of gas cells even by 8%. In the next baking expansion phase, the coalescence rate started to exhibit positive values, reflecting dominance of the coalescence phenomenon over nucleation. The maximum coalescence rates indicate that, during the period of the most intensive dough expansion, the number of gas cells decreased by 2-3% within one second. At the end of the formation of bread crumb, the number of the gas cells declined by 55-67% in comparison with the initial value. The correctness of the results was positively verified using X-ray micro-computed tomography. The developed method can be a useful tool for more profound exploration of the coalescence phenomenon at various stages of evolution of the cellular structure and its determinants, which may contribute to future development of more effective methods for improving the texture and sensory quality of bread crumb. Copyright © 2017 Elsevier Ltd. All rights reserved.

Quality characteristics of wheat flour dough and bread containing grape pomace flour.

PubMed

Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

2018-04-01

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.

PubMed

Hamed, Abdelmagid; Ragaee, Sanaa; Abdel-Aal, El-Sayed M

2014-12-01

Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air-classified barley flour fraction rich in β-glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce β-glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 ºC for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). β-Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air-classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough. © 2014 Institute of Food Technologists®

Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

NASA Astrophysics Data System (ADS)

Engmann, Jan

2008-07-01

We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.

PubMed

Alfonzo, Antonio; Miceli, Claudia; Nasca, Anna; Franciosi, Elena; Ventimiglia, Giusi; Di Gerlando, Rosalia; Tuohy, Kieran; Francesca, Nicola; Moschetti, Giancarlo; Settanni, Luca

2017-04-01

The present work was carried out to retrieve the origin of lactic acid bacteria (LAB) in sourdough. To this purpose, wheat LAB were monitored from ear harvest until the first step of fermentation for sourdough development. The influence of the geographical area and variety on LAB species/strain composition was also determined. The ears of four Triticum durum varieties (Duilio, Iride, Saragolla and Simeto) were collected from several fields located within the Palermo province (Sicily, Italy) and microbiologically investigated. In order to trace the transfer of LAB during the consecutive steps of manipulation, ears were transformed aseptically and, after threshing, milling and fermentation, samples of kernels, semolinas and doughs, respectively, were analysed. LAB were not found to dominate the microbial communities of the raw materials. In general, kernels harboured lower levels of microorganisms than ears and ears than semolinas. Several samples showing no development of LAB colonies acidified the enrichment broth suggesting the presence of LAB below the detection limit. After fermentation, LAB loads increased consistently for all doughs, reaching levels of 7.0-7.5 Log CFU/g on M17. The values of pH (5.0) and TTA (5.6 mL NaOH/10 g of dough) indicated the occurrence of the acidification process for several doughs. LAB were phenotypically and genotypically differentiated by randomly amplified polymorphic DNA (RAPD)-PCR into eight groups including 51 strains belonging to the species Lactobacillus brevis, Lactobacillus coryniformis, Lactobacillus plantarum, Lactococcus lactis, Lactococcus garvieae, Enterococcus casseliflavus, Enterococcus faecium, Leuconostoc citreum, and Pediococcus pentosaceus. Lactobacilli constituted a minority the LAB community, while lactococci represented more than 50% of strains. Lower LAB complexity was found on kernels, while a richer biodiversity was observed in semolinas and fermented doughs. For broader microbiota characterisation in doughs before fermentation, the 16S rRNA gene fragment profiling was conducted on the unfermented doughs using MiSeq Illumina. LAB group was represented by Enterococcus, Lactococcus and members of Leuconostocaceae family whose relative abundances differed according to both geographical area and variety of wheat. The culture-independent approach confirmed that pediococci and lactobacilli constituted low abundance members of the semolina LAB microbiota and that although some strains may pass from wheat ear to fermented doughs, most are likely to come from other sources. Copyright © 2016 Elsevier Ltd. All rights reserved.

A novel vehicle for transmission of Escherichia coli O157:H7 to humans: multistate outbreak of E. coli O157:H7 infections associated with consumption of ready-to-bake commercial prepackaged cookie dough--United States, 2009.

PubMed

Neil, Karen P; Biggerstaff, Gwen; MacDonald, J Kathryn; Trees, Eija; Medus, Carlota; Musser, Kimberlee A; Stroika, Steven G; Zink, Don; Sotir, Mark J

2012-02-15

 Escherichia coli O157:H7 is a Shiga toxin-producing E. coli (STEC) associated with numerous foodborne outbreaks in the United States and is an important cause of bacterial gastrointestinal illness. In May 2009, we investigated a multistate outbreak of E. coli O157:H7 infections.  Outbreak-associated cases were identified using serotyping and molecular subtyping procedures. Traceback investigation and product testing were performed. A matched case-control study was conducted to identify exposures associated with illness using age-, sex-, and state-matched controls.  Seventy-seven patients with illnesses during the period 16 March-8 July 2009 were identified from 30 states; 35 were hospitalized, 10 developed hemolytic-uremic syndrome, and none died. Sixty-six percent of patients were <19 years; 71% were female. In the case-control study, 33 of 35 case patients (94%) consumed ready-to-bake commercial prepackaged cookie dough, compared with 4 of 36 controls (11%) (matched odds ratio = 41.3; P < .001); no other reported exposures were significantly associated with illness. Among case patients consuming cookie dough, 94% reported brand A. Three nonoutbreak STEC strains were isolated from brand A cookie dough. The investigation led to a recall of 3.6 million packages of brand A cookie dough and a product reformulation.  This is the first reported STEC outbreak associated with consuming ready-to-bake commercial prepackaged cookie dough. Despite instructions to bake brand A cookie dough before eating, case patients consumed the product uncooked. Manufacturers should consider formulating ready-to-bake commercial prepackaged cookie dough to be as safe as a ready-to-eat product. More effective consumer education about the risks of eating unbaked cookie dough is needed.

Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content.

PubMed

Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Lynch, Kieran M; Arendt, Elke K

2016-11-01

Puff pastry is a major contributor of fat and sodium intake in many countries. The objective of this research was to determine the impact of salt (0-8.4g/100g flour) on the structure and quality characteristics of puff pastry with full and reduced (-40%) fat content as well as the rheological properties of the resulting dough. Therefore, empirical rheological tests were carried out including dough extensibility, dough stickiness and GlutoPeak test. The quality of the puff pastry was characterized with the VolScan, Texture Analyzer and C-Cell. NaCl reduction significantly changed rheological properties of the basic dough as well as a number of major quality characteristics of the puff pastry. Significant differences due to NaCl addition were found in particular for dough resistance, dough stickiness, Peak Maximum Time and Maximum Torque (p<0.05). Peak firmness and total firmness decreased significantly (p<0.05) with increasing salt levels for puff pastry containing full fat. Likewise, maximal lift, specific volume, number of cells and slice brightness increased with increasing NaCl at both fat levels. Although a sensorial comparison of puff pastries revealed that salt reduction (30%) was perceptible, no significant differences were found for all other investigated attributes. Nevertheless, a reduction of 30% salt and 40% fat in puff pastry is achievable as neither the perception and visual impression nor attributes such as volume, firmness and flavour of the final products were significantly affected. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of additives and steaming on quality of air dried noodles.

PubMed

Gatade, Abhijeet Arun; Sahoo, Akshaya Kumar

2015-12-01

Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.

Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

USDA-ARS?s Scientific Manuscript database

The influence of added phytate on dough properties and bread baking quality was studied to determine the role of phytate in the impaired functional properties of whole grain wheat flour for baking bread. Phytate addition to refined flour at a 1% level substantially increased mixograph mixing time, g...

Use of glucose oxidase to improve refrigerated dough quality

USDA-ARS?s Scientific Manuscript database

Refrigerated dough encompasses a wide range of products including bread, rolls, pastries and pizza crust and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to e...

Effect of water content and flour particle size on gluten-free bread quality and digestibility.

PubMed

de la Hera, Esther; Rosell, Cristina M; Gomez, Manuel

2014-05-15

The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was fractionated in fine and coarse parts and mixed with different amounts of water (70%, 90% and 110% hydration levels) and the rest of ingredients used for making gluten free bread. A larger bread specific volume was obtained when coarser fraction and great dough hydration (90-110%) were combined. The crumb texture improved when increasing dough hydration, although that effect was more pronounced when breads were obtained from a fine fraction. The estimated glycaemic index was higher in breads with higher hydration (90-110%). Slowly digestible starch (SDS) and resistant starch (RS) increased in the coarse flour breads. The coarse fraction complemented with a great dough hydration (90-110%) was the most suitable combination for developing rice bread when considering the bread volume and crumb texture. However, the lowest dough hydration limited starch gelatinization and hindered the in vitro starch digestibility. Copyright © 2013 Elsevier Ltd. All rights reserved.

Addition of glucose oxidase for the improvement of refrigerated dough quality

USDA-ARS?s Scientific Manuscript database

Refrigerated dough encompasses a wide range of products and is a very popular choice for consumers. Two of the largest problems that occur during refrigerated dough storage are dough syruping and loss of dough strength. The goal of this study was to evaluate glucose oxidase as an additive to refri...

Stress Tolerance in Doughs of Saccharomyces cerevisiae Trehalase Mutants Derived from Commercial Baker’s Yeast

PubMed Central

Shima, Jun; Hino, Akihiro; Yamada-Iyo, Chie; Suzuki, Yasuo; Nakajima, Ryouichi; Watanabe, Hajime; Mori, Katsumi; Takano, Hiroyuki

1999-01-01

Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Δnth1), acid trehalase mutants (Δath1), and double mutants (Δnth1 ath1) by using commercial baker’s yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Δnth1 and Δath1 strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Δnth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough. PMID:10388673

Production Guides for Vegetable Entrees, Soups, Desserts, Pastries and Salads Developed for Use in Central Food Preparation Facilities. Fort Lee, Interim Facility

DTIC Science & Technology

1974-09-01

mately l£ hours or until double in bulk. After fermentation, turn out dough onto a floured table. Divide and make up as desired. Cookies 1. When... cookies can be deposited on sheet pans by pastry bag. If a cookie depositer is used, the stiffness of the dough can be controlled by adjusting the...10 pieces, each weighing about 1 lb (1*53-6 g). Form each piece into a roll and cut into 20 slices. 3. Place cookie dough in rows 5 x 7 on greased

Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts

PubMed Central

B, Boboye; I, Dayo-Owoyemi; F. A, Akinyosoye

2008-01-01

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out on leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P<0.05) from that of the dough that lacked yeast. PMID:19088921

Nucleotide Polymorphism in the Wheat Transcriptional Activator Spa Influences Its Pattern of Expression and Has Pleiotropic Effects on Grain Protein Composition, Dough Viscoelasticity, and Grain Hardness[W][OA

PubMed Central

Ravel, Catherine; Martre, Pierre; Romeuf, Isabelle; Dardevet, Mireille; El-Malki, Redouane; Bordes, Jacques; Duchateau, Nathalie; Brunel, Dominique; Balfourier, François; Charmet, Gilles

2009-01-01

Storage protein activator (SPA) is a key regulator of the transcription of wheat (Triticum aestivum) grain storage protein genes and belongs to the Opaque2 transcription factor subfamily. We analyzed the sequence polymorphism of the three homoeologous Spa genes in hexaploid wheat. The level of polymorphism in these genes was high particularly in the promoter. The deduced protein sequences of each homoeolog and haplotype show greater than 93% identity. Two major haplotypes were studied for each Spa gene. The three Spa homoeologs have similar patterns of expression during grain development, with a peak in expression around 300 degree days after anthesis. On average, Spa-B is 10 and seven times more strongly expressed than Spa-A and Spa-D, respectively. The haplotypes are associated with significant quantitative differences in Spa expression, especially for Spa-A and Spa-D. Significant differences were found in the quantity of total grain nitrogen allocated to the gliadin protein fractions for the Spa-A haplotypes, whereas the synthesis of glutenins is not modified. Genetic association analysis between Spa and dough viscoelasticity revealed that Spa polymorphisms are associated with dough tenacity, extensibility, and strength. Except for Spa-A, these associations can be explained by differences in grain hardness. No association was found between Spa markers and the average single grain dry mass or grain protein concentration. These results demonstrate that in planta Spa is involved in the regulation of grain storage protein synthesis. The associations between Spa and dough viscoelasticity and grain hardness strongly suggest that Spa has complex pleiotropic functions during grain development. PMID:19828671

Characterization of Chilean hazel nut sweet cookies.

PubMed

Villarroel, M; Biolley, E; Bravo, S; Carrasco, P; Ríos, P

1993-05-01

A series of studies were carried out to test the effect of the incorporation of Chilean hazel nut flour in sweet cookies at the levels of 0%, 5%, 10%, 15% and 20%. The proximate chemical analysis of the different flour mixtures showed a regular increase from 7.2 to 12.2%, 14.5% to 18.8% and 1% to 2.2%, respectively, decreasing at the same time with the percentages of water and carbohydrates. Chemical amino acid scores of leucine and threonine in wheat flour improved with the incorporation of Chilean hazel nut flour. The farinographic evaluation made to the different blends showed several changes occurred with the incorporation of Chilean hazel nut flour to wheat flour. These included increase in water absorption, decrease in dough developing time and weakening of the dough. Sensory characteristics such as appearance, texture, flavor and also acceptability improved with the incorporation of Chilean hazel nut flour into the cookie formulas.

Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

PubMed Central

Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M.; Verstrepen, Kevin J.

2015-01-01

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts. PMID:25764309

Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

PubMed

Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M; Verstrepen, Kevin J

2015-01-01

Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.

PubMed

Aboshora, Waleed; Lianfu, Zhang; Dahir, Mohammed; Qingran, Meng; Musa, Abubakr; Gasmalla, Mohammed A A; Omar, Khamis Ali

2016-01-01

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

Structural analysis of gluten-free doughs by fractional rheological model

NASA Astrophysics Data System (ADS)

Orczykowska, Magdalena; Dziubiński, Marek; Owczarz, Piotr

2015-02-01

This study examines the effects of various components of tested gluten-free doughs, such as corn starch, amaranth flour, pea protein isolate, and cellulose in the form of plantain fibers on rheological properties of such doughs. The rheological properties of gluten-free doughs were assessed by using the rheological fractional standard linear solid model (FSLSM). Parameter analysis of the Maxwell-Wiechert fractional derivative rheological model allows to state that gluten-free doughs present a typical behavior of viscoelastic quasi-solid bodies. We obtained the contribution dependence of each component used in preparations of gluten-free doughs (either hard-gel or soft-gel structure). The complicate analysis of the mechanical structure of gluten-free dough was done by applying the FSLSM to explain quite precisely the effects of individual ingredients of the dough on its rheological properties.

Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism.

PubMed

Wang, Xuan; Pei, Dudu; Teng, Yuefei; Liang, Jianfen

2018-01-01

Baking quality of frozen dough is negatively affected by dough weakening and by a reduction in both yeast viability and activity during freezing and frozen storage. The objective of this study was to investigate effects of different enzymes, such as α-amylase, xylanase, celluase, glucose oxidase, and lipase on the texture and sensory quality of bread after frozen storage, as well as on dough properties, in terms of fermentation characteristics, freezable water contents and microstructure. Except for α-amylase, other enzymes improved the bread sensory quality and got higher overall acceptability, especially xylanase. Dough fermentative behavior showed that the maximum heights of frozen dough were increased by 33.2, 19.7 and 7.4%, respectively with xylanase, cellulase and lipase. Cellulase lowered gas holding ability of dough. Thermodynamic properties indicated that addition of enzyme decreased the freezable water contents in frozen dough. Scanning electronic microscopy revealed that freezing and frozen storage disrupted dough gluten network causing separation of starch granules from the gluten matrix. Inclusion of cellulase, xylanase and lipase made the frozen dough having a more continuous gluten network and smoother surface, and glucose oxidase increased the stability of the gluten work.

Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
(Salvia hispanica L.) Dough

PubMed Central

2017-01-01

Summary In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and phenyl lactic acids to 12.3 g, 1.0 g and 23.8 µg per kg of dough respectively), and antioxidant activities, which increased by approx. 33–40% compared to unfermented chia flour dough. In addition, total phenolic content increased 25% and its composition was strongly modified after 24 h of fermentation by L. plantarum C8. Chlorogenic acid was only found in the fermented dough (2.5 mg/g), while ferulic acid was detected from the beginning of fermentation, being 32% higher in chia sourdough (5.6 mg/g). The use of fermented chia sourdough improved the overall characteristics of white bread, including physical (e.g. reduced hardness and chewiness of the crumb) and antioxidant properties (25% on average), compared to the white bread. These results indicate that the use of chia sourdough could be a promising alternative to improve the technological and antioxidant properties of wheat bread. In addition, this work has shown, for the first time, that lactic acid bacterium is able to ferment chia dough, improving its overall characteristics. PMID:29089851

Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.

PubMed

Katsaiti, Tatiana; Granby, Kit

2016-09-01

Over the past few years there has been an increasing awareness regarding acrylamide (AAM) content of various foods. Although there are several relevant articles on AAM mitigation in industrially prepared products, the literature regarding homemade preparations is rather scarce. The objective of this study is to mitigate the AAM formation in baked buns made with 1:1 sifted wheat/wholegrain flour through the depletion of asparagine (ASN) in the bread dough. Using a full-factorial design, the effect of four factors (yeast amount, fermentation time, fermentation temperature and yeast types) was tested. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for AAM and its main precursor, ASN, determination. The resulting ASN depletion in the dough (68-89%) is significantly affected by fermentation time and yeast type, while AAM mitigation levels in the baked buns are significantly influenced by yeast amount, fermentation time and yeast type. The mean concentrations for each combination range between 5 and 15 µg kg(-)(1).

Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

PubMed

Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

2013-12-15

The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products. Copyright © 2013 Elsevier Ltd. All rights reserved.

Architecture of baked breads depicted by a magnetic resonance imaging.

PubMed

Ishida, N; Takano, H; Naito, S; Isobe, S; Uemura, K; Haishi, T; Kose, K; Koizumi, M; Kano, H

2001-07-01

The architecture of baked breads made of fresh dough and frozen dough was depicted by magnetic resonance imaging (MRI). Pieces of bread (16 mm cubic cakes) were soaked in organic solvents containing various concentrations of heavy metals (Cu(2+), Co(2+) and Fe(3+)) and images of the grain structure of the breads were obtained. Of the organic solvents tested, acetone was preferable because of its single peak that prevents chemical shift effects on images, the retention of the bread structure, and the solubility of heavy metals. The heavy metals, especially Fe(3+), shortened the overly long relaxation times of acetone to practical lengths for imaging and stained the materials to provide high contrasts. The images obtained in acetone with 8 mM Fe(3+) were suitable for analyzing crumb grain structures. The bread of fresh dough showed a uniform distribution of pores of various sizes made of thin gluten sheets, whereas the pores in the bread of frozen dough were less, prominently large, non-uniformly distributed, and made of thick gluten sheets.

Implications of non-covalent interactions in zein-starch dough and bread quality

USDA-ARS?s Scientific Manuscript database

Breads made from non-wheat flours are made from thick batters and are lower quality than wheat bread. The development of visco-elastic doughs from non-wheat proteins would allow a wider range of gluten-free products and would improve the quality of such foods. Only recently has the mechanism of zei...

Oscillatory rheology and creep behavior of barley β-D-glucan concentrate dough: effect of particle size, temperature, and water content.

PubMed

Ahmed, Jasim; Thomas, Linu; Al-Attar, Hasan

2015-01-01

Small amplitude oscillatory rheology and creep behavior of β-glucan concentrate (BGC) dough were studied as function of particle size (74, 105, 149, 297, and 595 μm), BGC particle-to-water ratio (1:4, 1:5, and 1:6), and temperature (25, 40, 55, 70, and 85 °C). The color intensity and protein content increased with decreasing particle size by creating more surface areas. The water holding capacity (WHC) and sediment volume fraction increased with increasing particle size from 74 to 595 μm, which directly influences the mechanical rigidity and viscoelasticity of the dough. The dough exhibited predominating solid-like behavior (elastic modulus, G' > viscous modulus, G″). A discrete retardation spectrum is employed to the creep data to obtain retardation time and compliance parameters, which varied significantly with particle size and the process temperature. Creep tests exhibited more pronounced effect on dough behavior compared to oscillatory measurement. The protein denaturation temperature was insignificantly increased with particle fractions from 107 to 110 °C. All those information could be helpful to identify the particle size range and WHC of BGC that could be useful to produce a β-d-glucan enriched designed food. © 2014 Institute of Food Technologists®

Oxidation of corn oil during frying of soy-flour-added flour dough.

PubMed

Yoon, Y; Choe, E

2007-08-01

Oxidation of corn oil during frying of soy-flour-added dough was studied. Flour dough containing soy flour at 0%, 10%, 20%, and 30% was fried in corn oil at 180 degrees C for 2.5 min, and a total of 60 fryings were performed every 30 min. The oxidation of oil was determined by contents of free fatty acids (FFA), conjugated dienoic acids (CDA), polar compounds, and p-anisidine values (PAV). Tocopherols and phospholipids (PLs) in the oil were determined by HPLC. Tocopherols were present in corn oil at 1000 ppm before frying and increased after the first frying of dough containing soy flour due to tocopherol transfer from soy-flour-added dough to the oil during frying. However, as the oil repeated frying, tocopherol contents decreased and its degradation rate was higher in the oil that fried soy-flour-added dough than in the oil that fried the dough without soy flour. PL was not detected in corn oil before and after frying. As the oil repeated frying, FFA, CDA, and polar compounds contents, and PAV of frying oil increased due to the oil oxidation. The values were higher in the oil which fried soy-flour-added dough than in the oil fried the dough without soy flour, indicating the acceleration of oil oxidation by soy flour added to dough. Increase in the oil oxidation by soy flour added to the dough was highly correlated with fast decomposition of tocopherol in the oil.

Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.

PubMed

Liu, Wenjun; Brennan, Margaret Anne; Serventi, Luca; Brennan, Charles Stephen

2017-11-01

The present study investigates the effects of α-amylase (6 and 10ppm), xylanase (70 and 120ppm) and cellulase (35 and 60ppm) on the rheological properties of bread dough. The mixing property of dough was measured by using a DoughLAB. The extension and stickiness of dough were analysed using the Texture Analyzer. The results illustrate that the addition of single enzyme and enzyme combinations can increase the extensibility, softening, mixing tolerance index (MTI) and stickiness, whereas decrease the resistance to extension. For water absorption, the addition of single enzyme had no significant effect, while the combination enzyme significantly (p<0.05) decreased the values from 63.9 to 59.6% (wheat flour dough) and 71.4-67.1% (dough incorporated with 15% wheat bran). Compared to the single enzyme with the value of 34.1mm, enzyme combination (6, 120 and 60ppm) increased the extensibility of wheat flour dough by up to 42%. Additionally, combination of α-amylase, xylanase and cellulase had a synergetic effect on the dough rheology. Copyright © 2017 Elsevier Ltd. All rights reserved.

Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.

PubMed

Keeratipibul, Suwimon; Luangsakul, Naphatrapi; Otsuka, Shinya; Sakai, Shigeru; Hatano, Yasushi; Tanasupawat, Somboon

2010-01-01

The application of Chinese steamed bun starter dough (CSB-SD) in breadmaking was investigated. The activation of CSB-SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB-SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB-SD (aCSB-SD) at 10%, 30%, and 50% (w/w) to make bread. Dough and bread properties were studied comparing to the control (without aCSB-SD). From the farinograph results, a high aCSB-SD substitution level resulted in a less stability in dough with a higher degree of softening. Extensigraph results suggested that after aging, all the substituted dough yielded a greater resistance to extension with lower extensibility values than the control. Substitutions with 30% and 50% (w/w) aCSB-SD significantly increased the total CO(2) gas generation. Scanning electron microscopy SEM images of the 30% and 50% (w/w) substituted dough showed a well-developed gluten matrix. The 50% (w/w) substituted breads obtained a greater risen volume, finer crumb grain, and retained more softness after 5-d storage than the control. In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads. © 2010 Institute of Food Technologists®

Effect of proteolytic starter cultures as leavening agents of pizza dough.

PubMed

Pepe, O; Villani, F; Oliviero, D; Greco, T; Coppola, S

2003-08-01

Lactic acid bacteria (LAB) and yeasts were selected on the basis of in vitro proteolytic activity against wheat gluten protein and then assayed as leavening agents for pizza dough. Trials were carried out to compare a proteolytic starter (Prt(+)), consisting of Lactobacillus sakei T56, Weissella paramesenteroides A51 and Candida krusei G271, and a non-proteolytic starter (Prt(-)), consisting of Lb. sakei T58, W. paramesenteroides A58 and Saccharomyces cerevisiae T22. The proteolytic activity of the starter cultures was monitored immediately after mixing of the dough and throughout the fermentation process. The proteolytic activity was assessed by analysing the salt-soluble protein (SSP) and the dioxane-soluble protein (DSP) fractions of the pizza dough by discontinuous SDS-PAGE. Only the Prt(+) starter exhibited considerable qualitative and quantitative changes in the electrophoretic patterns of the protein fractions extracted. After the fermentation, the Prt(+) and Prt(-) doughs were tested to evaluate the influence of the proteolytic activity on the mechanical properties of the dough before and after baking. Indications emerged suggesting an influence of the proteolytic activity on the viscoelasticity of pizza dough. The pizza dough with Prt(+) strains showed an increase in viscous properties during the fermentation as compared with the Prt(-) dough. Moreover, an increase in the firmness of the crumb was observed in Prt(+) baked pizza dough.

A polyphasic study on the taxonomic position of industrial sour dough yeasts.

PubMed

Mäntynen, V H; Korhola, M; Gudmundsson, H; Turakainen, H; Alfredsson, G A; Salovaara, H; Lindström, K

1999-02-01

The sour dough bread making process is extensively used to produce wholesome palatable rye bread. The process is traditionally done using a back-slopping procedure. Traditional sour doughs in Finland comprise of lactic acid bacteria and yeasts. The yeasts present in these doughs have been enriched in the doughs due to their metabolic activities, e.g. acid tolerance. We characterized the yeasts in five major sour bread bakeries in Finland. We found that most of the commercial sour doughs contained yeasts which were similar to Candida milleri on the basis of 18S rDNA and EF-3 PCR-RFLP patterns and metabolic activities. Some of the bakery yeasts exhibited extensive karyotype polymorphism. The minimum growth temperature was 8 degrees C for C. milleri and also for most of sour dough yeasts.

Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry.

PubMed

Hanft, Franziska; Koehler, Peter

2005-04-06

A method for the quantitation of dityrosine in wheat flour and dough by high-performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS) using an isotope dilution assay with the internal standard 3,3'-(13)C(2)-dityrosine in the single-reaction monitoring mode was developed. The method consisted of the release of protein-bound dityrosine by hydrolysis in 4 mol/L hydrochloric acid/8.9 mol/L propionic acid for 24 h at 110 degrees C after addition of the internal standard, cleanup by C(18) solid-phase extraction, and HPLC-MS/MS. The limit of detection of dityrosine was 80 ng/g of sample (0.22 nmol/g), and the limit of quantitation was 270 ng/g of sample (0.75 nmol/g). The method was sensitive enough to analyze wheat flour and dough and to study the effect of flour improvers on the dityrosine content. Furthermore, the effect of the mixing time was studied. The dityrosine concentration in the flour was 0.66 nmol/g. After we mixed a dough to peak consistency, the dityrosine concentration doubled and remained constant on further mixing. Overdoses of hydrogen peroxide and hexose oxidase (HOX, E.C. 1.1.3.5) resulted in a strongly increased dityrosine content, whereas no increase of the dityrosine concentration was found after the addition of ascorbic acid and potassium bromate. Calculation of the percentage of dimeric tyrosine showed that less than 0.1% of the tyrosine residues of wheat protein were cross-linked. Therefore, dityrosine residues seem to play only a very minor role in the structure of wheat gluten.

Localization of puroindoline-a and lipids in bread dough using confocal scanning laser microscopy.

PubMed

Dubreil, Laurence; Biswas, Samares C; Marion, Didier

2002-10-09

Puroindolines are lipid-binding proteins from wheat flour that play a significant role in bread crumb texture. The localization of wheat flour lipids and puroindoline-a (PIN-a) in bread dough was studied by confocal scanning laser microscopy (CSLM). Wheat lipids were located around gas cells (GC) and embedded within the protein-starch matrix (SPM) of the dough. PIN-a was mainly located in the matrix of dough, where it was associated with lipids. In contrast, in defatted dough, PIN-a was found around GC. Addition of puroindolines in bread dough induced a defatting of the gas bubble surface and a decrease of the lipid vesicles and/or droplet size embedded within the SPM. Therefore, puroindolines control the lipid partitioning within the different phases of dough, a phenomenon that should have important consequence on the gas bubble expansion and GC formation in the further stages (fermentation, baking) of the bread-making process.

Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds by bakery yeast starters.

PubMed

Makhoul, Salim; Romano, Andrea; Cappellin, Luca; Spano, Giuseppe; Capozzi, Vittorio; Benozzi, Elisabetta; Märk, Tilmann D; Aprea, Eugenio; Gasperi, Flavia; El-Nakat, Hanna; Guzzo, Jean; Biasioli, Franco

2014-09-01

The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flavor characteristics of the dough and the finished products are usually evaluated by gas chromatography and sensory analysis. The limit of both techniques resides in their low-throughput character. In the present work, proton-transfer-reaction mass spectrometry (PTR-MS), coupled to a time-of-flight mass analyzer, was employed, for the first time, to measure the volatile fractions of dough and bread, and to monitor Saccharomyces cerevisiae volatile production in a fermented food matrix. Leavening was performed on small-scale (1 g) dough samples inoculated with different commercial yeast strains. The leavened doughs were then baked, and volatile profiles were determined during leavening and after baking. The experimental setup included a multifunctional autosampler, which permitted the follow-up of the leavening process on a small scale with a typical throughput of 500 distinct data points in 16 h. The system allowed to pinpoint differences between starter yeast strains in terms of volatile emission kinetics, with repercussions on the final product (i.e. the corresponding micro-loaves). This work demonstrates the applicability of PTR-MS for the study of volatile organic compound production during bread-making, for the automated and online real-time monitoring of the leavening process, and for the characterization and selection of bakery yeast starters in view of their production of volatile compounds. Copyright © 2014 John Wiley & Sons, Ltd.

Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells.

PubMed

Rezaei, Mohammad N; Dornez, Emmie; Verstrepen, Kevin J; Courtin, Christophe M

2015-02-01

Fermentation of bread dough leads to strengthening of the dough matrix. This effect has previously been ascribed to the action of hydrogen peroxide (H2O2) produced by yeast in dough. In this study, we re-evaluate the production of H2O2 by yeast in dough and aqueous fermentation broth. Results show that the previously reported high levels of H2O2 in fermenting dough were most probably due to the lack of specificity of the potassium dichromate/acetic acid-based method used. Using the chemiluminescent HyPerBlu assay, no yeast H2O2 production could be detected in fermented dough or broth. Even though the formation of low levels of H2O2 cannot be ruled out due to the presence of catalase in flour and the fast reaction of H2O2 with gluten proteins, our results suggest that the changes in dough matrix rheological properties upon fermentation are not due to production of H2O2 by yeast. Copyright © 2014 Elsevier Ltd. All rights reserved.

Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.

PubMed

Adams, Vivian; Ragaee, Sanaa M; Abdel-Aal, El-Sayed M

2017-01-01

The rheological characteristics of frozen dough are of great importance in bread-making quality. The effect of addition of commercial wheat aleurone and bran on rheological properties and final bread quality of frozen dough was studied. Wheat aleurone (A) and bran (B) containing 240 g kg -1 and 200 g kg -1 arabinoxylan (AX), respectively, were incorporated into refined wheat flour at 150 g kg -1 substitution level (composite A and B, respectively). Dough samples of composite A and B in addition to two reference dough samples, refined flour (ref A) and whole wheat flour (ref B) were stored at -18°C for 9 weeks. Frozen stored composite dough samples contained higher amounts of bound water, less freezable water and exhibited fewer modifications in gluten network during frozen storage based on data from differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Bread made from composite frozen dough had higher loaf volume compared to ref A or ref B throughout the storage period. The incorporation of wheat fiber into refined wheat flour produced dough with minimum alterations in its rheological properties during 9 weeks of frozen storage compared to refined and 100% wheat flour dough samples. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of sodium chloride and sodium bicarbonate on the physicochemical properties of soft wheat flour doughs and gluten polymerization.

PubMed

Chen, Gengjun; Ehmke, Laura; Miller, Rebecca; Faa, Pierre; Smith, Gordon; Li, Yonghui

2018-06-07

Soft wheat flour doughs were prepared with different levels of salt (NaCl) and/or baking soda (NaHCO3). Oscillation rheology, elongational viscosity, and extensibility of doughs were tested to evaluate the effect of salt and/or baking soda on the physical properties of doughs. Furthermore, a series of physical-biochemical analytical techniques were used to investigate gluten polymerization in doughs, including Zeta potential analyzer, Fourier transform infrared spectroscopy (FTIR), spectrophotometer, and reversed phase high performance liquid chromatography (RP-HPLC). Addition of high levels of NaHCO3 (1.0 % fwb), either by itself or in combination with NaCl, increased dough strength, elongational viscosity, and viscoelasticity. RP-HPLC results demonstrated macromolecular aggregation of gluten proteins in the presence of NaCl and/or NaHCO3. Addition of NaHCO3 or NaCl also decreased both free sulfhydryl content and random coil structure of gluten isolated from the doughs. Overall, NaCl and/or NaHCO3 induced the changes of molecular conformation of gluten, which impacted the physicochemical qualities of soft wheat flour dough. Our study provides a better understanding of salt and baking soda functionality in the formation of soft flour dough, which will support the searching of feasible sodium reduction strategies in soft flour bakery products.

Dough performance, quality and shelf life of flat bread supplemented with fractions of germinated date seed.

PubMed

Hejri-Zarifi, Sudiyeh; Ahmadian-Kouchaksaraei, Zahra; Pourfarzad, Amir; Khodaparast, Mohammad Hossein Haddad

2014-12-01

Germinated palm date seeds were milled into two fractions: germ and residue. Dough rheological characteristics, baking (specific volume and sensory evaluation), and textural properties (at first day and during storage for 5 days) were determined in Barbari flat bread. Germ and residue fractions were incorporated at various levels ranged in 0.5-3 g/100 g of wheat flour. Water absorption, arrival time and gelatination temperature were decreased by germ fraction but accompanied by an increasing effect on the mixing tolerance index and degree of softening in most levels. Although improvement in dough stability was monitored but specific volume of bread was not affected by both fractions. Texture analysis of bread samples during 5 days of storage indicated that both fractions of germinated date seeds were able to diminish bread staling. Avrami non-linear regression equation was chosen as useful mathematical model to properly study bread hardening kinetics. In addition, principal component analysis (PCA) allowed discriminating among dough and bread specialties. Partial least squares regression (PLSR) models were applied to determine the relationships between sensory and instrumental data.

Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

PubMed

Erukainure, Ochuko L; Okafor, Jane N C; Ogunji, Akinyele; Ukazu, Happiness; Okafor, Ebele N; Eboagwu, Ijeoma L

2016-11-01

The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant ( P  < 0.05) decreasing bread volume and increasing specific volume, respectively, as bambara inclusion increased. There was significant ( P  < 0.05) difference between wheat bread and the bambara-wheat composites in all the studied quality attributes. 15% bambara-wheat composite bread was the most accepted amongst the composite breads. Inclusion of bambara flour improved the protein behavior of the composite, but did not evidently show benefits in the baking characteristics.

Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies.

PubMed

Metwal, Nirmala; Jyotsna, R; Jeyarani, T; Venkateswara Rao, G

2011-06-01

A functional ingredient mix (FIM) comprising debittered and defatted fenugreek seed powder (70%) and flaxseed powder (30%) was used in cookies. Ash, fat and protein, dough development time, resistance to extension and peak viscosity values increased as the level of FIM increased from 10 to 30% in the blend. Beyond 20% of FIM substitution, the quality characteristics of cookies were adversely affected. Use of soya lecithin produced a significant improvement in the overall quality of the cookies with 20% FIM. Linolenic acid and total dietary fiber content of the cookies with 20% FIM and lecithin contained four times the amount of linolenic acid (2.3%) and double the amount of dietary fiber (13.04%) when compared with the control cookies (0.5% and 6.22%) respectively. Surface scanning electron microscopy of cookies with different levels of FIM from 10 to 30% showed that there was a disruption in the matrix.

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

PubMed

Pepe, Olimpia; Blaiotta, Giuseppe; Anastasio, Marilena; Moschetti, Giancarlo; Ercolini, Danilo; Villani, Francesco

2004-08-01

Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical tests as well as 16S rDNA sequencing and differentiated on the basis of technological properties, such as amylase, protease, phytase and antirope activities. These properties were shown to be widely differing among the strains, indicating a significant technological diversity. Genetic differentiation was achieved by restriction endonuclease analysis-pulsed field gel electrophoresis (REA-PFGE) that allowed the L. plantarum strains to be divided into 10 different genomic groups. Moreover, 32 different starters were employed in dough making experiments; each starter consisted of a single strain of L. plantarum associated with a maltose positive or a maltose negative yeast. The technological properties of the doughs were greatly influenced by the type of strain included in the starter. The time of leavening and the acidification activities detected in the dough were enhanced by the presence of L. plantarum strains. The bacterial and yeast contents and fermentation properties were statistically treated by principal component analysis (PCA), which allowed the discrimination of different typologies of dough. The study of the peculiar characteristics of different strains of L. plantarum is fundamental for a better understanding of their potential in affecting the nutritional value, quality and stability of the baked goods. L. plantarum strains are able to differentially influence the dough quality when employed as starters.

Effect of soy addition on microwavable pocket-type flat doughs.

PubMed

Serventi, Luca; Sachleben, Joseph; Vodovotz, Yael

2011-01-01

Microwavable frozen baked goods are widely used by the food industry. However, the altered heat and mass transfer patterns associated with microwave radiation result in tough and rubbery baked products due to reduced plasticization of the polymers. Ingredients with high water-holding capacity and high content of polar lipids have been shown to enhance gluten plasticization and to improve water retention. Therefore, this study explored the physicochemical changes imparted by microwave baking of pocket-type flat doughs with and without soy added at 10%, 20%, and 26% and compared these to their conventionally baked counterparts. Microwave baking resulted in a soft, rubbery, and tough wheat product with increased "freezable" water. Soy was added to the formulation as a means to improve polymer plasticization. Conventional baking of soy doughs resulted in rubbery and tough products due to changes in water state and mobility (freezable water approximately 15 compared with 7.09 of the control). However, soy reduced the cohesiveness of the microwave baked products reaching the lowest value at 20% soy addition (cohesiveness 0.33 ± 1, comparable to that of the conventionally baked control). These data suggest that reduction of water mobility induced by soy proteins and polar lipids (confirmed by thermogravimetric analysis [TGA] and ¹H nuclear magnetic resonance [¹H NMR]) possibly plasticized the starch-gluten network of microwave baked soy doughs. Thus, soy was shown to improve the texture of microwave baked pocket-type flat doughs although further formula optimization is warranted. Microwavable pocket-type flat doughs are used frequently by the food industry to enrobe meat, vegetable, and sweet items for convenient meal delivery. Microwave heating of such doughs induces the development of crustless products compared to conventionally baked products, resulting in a tough and rubbery texture. Partial substitution of wheat flour with soy, in the form of soy flour and soy milk powder, prevented the deleterious textural changes associated with microwave heating. These results suggest that soy is a functional ingredient for the textural improvement of microwavable pocket-type flat doughs. © 2011 Institute of Food Technologists®

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2010 CFR

2010-07-01

... dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter... cookie or cracker machine. (b) Exceptions. (1) This section shall not apply to the operation, including... as prohibited by § 570.61(a)(4). (2) This section shall not apply to the operation of pizza-dough...

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

PubMed Central

Sivam, Anusooya S; Sun-Waterhouse, Dongxiao; Quek, SiewYoung; Perera, Conrad O

2010-01-01

During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking. PMID:21535512

Conjugation of Specifically Developed Antibodies for High- and Low-Molecular-Weight Glutenins with Fluorescent Quantum Dots as a Tool for Their Detection in Wheat Flour Dough.

PubMed

Bonilla, Jose C; Ryan, Valerie; Yazar, Gamze; Kokini, Jozef L; Bhunia, Arun K

2018-04-25

The importance of gluten proteins, gliadins and glutenins, is well-known in the quality of wheat products. To gain more specific information about the role of glutenins in wheat dough, the two major subunits of glutenin, high- and low-molecular-weight (HMW and LMW) glutenins, were extracted, isolated, and identified by mass spectrometry. Antibodies for HMW and LMW glutenins were developed using the proteomic information on the characterized glutenin subunits. The antibodies were found to be specific to each subunit by western immunoblots and were then conjugated to quantum dots (QDs) using site-click conjugation, a new method to keep antibody integrity. A fluorescence-link immunosorbent assay tested the successful QD conjugation. The QD-conjugated antibodies were applied to dough samples, where they recognized glutenin subunits and were visualized using a confocal laser scanning microscope.

Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples.

PubMed

Al-Saleh, Abboud; Brennan, Charles S

2012-11-22

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%-95.0%), 1000-kernel weight (35.2-46.9 g) and the test weight (82.2-88.0 kg/hL). All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours). A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **), as well as with the vitreousness of the kernel (r = 0.54 *). Protein content was also correlated with dough stability (r = 0.86 **), extensibility (r = 0.8 **), and negatively correlated with dough weakness (r = -0.69 **). Bread firmness and dough weakness were positively correlated (r = 0.66 **). Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making.

Bread Wheat Quality: Some Physical, Chemical and Rheological Characteristics of Syrian and English Bread Wheat Samples

PubMed Central

Al-Saleh, Abboud; Brennan, Charles S.

2012-01-01

The relationships between breadmaking quality, kernel properties (physical and chemical), and dough rheology were investigated using flours from six genotypes of Syrian wheat lines, comprising both commercially grown cultivars and advanced breeding lines. Genotypes were grown in 2008/2009 season in irrigated plots in the Eastern part of Syria. Grain samples were evaluated for vitreousness, test weight, 1000-kernel weight and then milled and tested for protein content, ash, and water content. Dough rheology of the samples was studied by the determination of the mixing time, stability, weakness, resistance and the extensibility of the dough. Loaf baking quality was evaluated by the measurement of the specific weight, resilience and firmness in addition to the sensory analysis. A comparative study between the six Syrian wheat genotypes and two English flour samples was conducted. Significant differences were observed among Syrian genotypes in vitreousness (69.3%–95.0%), 1000-kernel weight (35.2–46.9 g) and the test weight (82.2–88.0 kg/hL). All samples exhibited high falling numbers (346 to 417 s for the Syrian samples and 285 and 305 s for the English flours). A significant positive correlation was exhibited between the protein content of the flour and its absorption of water (r = 0.84 **), as well as with the vitreousness of the kernel (r = 0.54 *). Protein content was also correlated with dough stability (r = 0.86 **), extensibility (r = 0.8 **), and negatively correlated with dough weakness (r = −0.69 **). Bread firmness and dough weakness were positively correlated (r = 0.66 **). Sensory analysis indicated Doumah-2 was the best appreciated whilst Doumah 40765 and 46055 were the least appreciated which may suggest their suitability for biscuit preparation rather than bread making. PMID:28239087

An ultrasonic investigation of the effect of voids on the mechanical properties of bread dough and the role of gas cells in determining the cellular structure of freeze- dried breadcrumb

NASA Astrophysics Data System (ADS)

Elmehdi, Hussein Mohamed

This thesis is an analysis of voids in the breadmaking process, more specifically the effect of gas cells entrapped in the dough during mixing, their expansion during fermentation, and their relationship to the breadcrumb structure in the final product. This is important to food scientists because the voids ultimately influence the structural integrity of bread and hence its quality. Understanding how voids affect the viscoelastic properties of dough is also a challenging problem in soft condensed matter physics. Longitudinal ultrasonic velocity and attenuation measurements, performed at 54 kHz, investigated changes in the mechanical properties of dough and bread as void concentration was varied. In the first part of the thesis, the effect of voids on the properties of unyeasted dough at the end of mixing was investigated. As φ is increased, the attenuation coefficient increased linearly with φ hence the change in attenuation is proportional to the number of voids, allowing the combined effects of scattering and absorption by single voids to be directly determined. By contrast, the ultrasonic velocity decreased dramatically with increasing φ in the range 0.0 12 < φ < 0.03, while at higher φ, the velocity decrease was less rapid. An effective medium model successfully modeled the viscoelastic behavior of the dough at all void fraction values, provided that the shear modulus of the matrix was permitted to vary. The same ultrasonic technique was also used to monitor the increase in gas cell size due to CO 2 production during fermentation of yeasted dough. A large decrease in velocity and an increase in the attenuation coefficient were observed as the gas cells grew. In addition, at early fermentation times, a substantial contribution to the velocity decrease arises from a reduction in the shear modulus of the dough matrix. This occurs because the pH drops as CO2 molecules dissolve in the matrix and intermolecular interactions are weakened due to protein chain charge repulsion effects. In the second part of the thesis, freeze-dried breadcrumb structure was investigated. To change the size of the air cells, the dough was proofed for various times. Ultrasonic velocity and amplitude decrease with increasing φ. The experimental data were found to be in reasonable agreement with theoretical models for the elasticity of isotropic cellular foams and tortuosity. The effects of anisotropy in breadcrumb structure were studied by compressing samples uniaxially, thereby transforming the shape of the air cells from approximately spherical to elongated ellipsoids. Ultrasonic measurements were taken in the directions parallel and perpendicular to the strain. These results indicated that the path by which sound propagates is critical. The data were interpreted using the same two theoretical models, taking into account anisotropy effects. The tortuosity model was able to interpret the void fraction dependence of the velocity along the two orthogonal directions, thus giving a way of relating changes in ultrasonic velocity to changes in breadcrumb structure. This thesis demonstrates the potential for using ultrasound as a non-destructive, cheap and accurate tool for studying the effect of voids (and their expansion) on dough properties. These ultrasonic techniques can also be used to investigate the effect of air cells on the structural integrity of breadcrumb and hence be a useful tool for quantitatively assessing bread quality.

Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction.

PubMed

Bucsella, Blanka; Takács, Ágnes; von Reding, Walter; Schwendener, Urs; Kálmán, Franka; Tömösközi, Sándor

2017-04-01

Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties. The chemical, structural changes; the extractability of protein, carbohydrate and phenolic components and the rheological characteristics of the flours were evaluated. The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability. Hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance. Heat treatment processes were able to extend the stability of the flour. Copyright © 2016 Elsevier Ltd. All rights reserved.

Proceedings of the Natick Science Symposium (3rd) Held in Natick, Massachusetts on 5-6 June 1990

DTIC Science & Technology

1990-08-01

cookies , can:ties, dried fruits an:i vegetables, cheeses, reduced moisture sausage an:i dried meats have been traditionally stabilized by nonthermal means...evaluation of emulsifiers used as bread dough 190 BERKr:MITZ, et al . corrlitioners was un:lertaken to elucidate their lorq tenn antistalirq effects...superior with respect to: shelf- life extension: blamness; dough mixing times am its post mixing harx:lleability. ’Ihe structures of sucrose arrl

Generation of monochloropropanediols (MCPDs) in model dough systems. 1. Leavened doughs.

PubMed

Hamlet, Colin G; Sadd, Peter A; Gray, David A

2004-04-07

The effect of dough recipe ingredients and processing on the generation of monochloropropanediol isomers (MCPDs) in leavened wheat doughs has been investigated. Commercial ingredients having no effect on MCPD formation were acetic acid and baking fats (triacylglycerols). Ingredients making a significant contribution to MCPD levels were yeast and flour improver [ascorbic acid, diacetyl tartaric acid esters of mono- and diglycerides (DATEM), and soya flour]. The results showed that free glycerol is a key precursor of MCPDs in leavened doughs. This glycerol is primarily generated by the yeast during proving but is also present in the flour, the yeast, and the improver. Under conditions of high dough moisture content (45%), MCPD formation was approximately proportional to glycerol concentration but showed a weaker dependence on chloride level, suggesting that the mechanisms of formation involved at least some reversible stages. MCPD generation increased with decreasing dough moisture to a point where the formation reaction was limited by chloride solubility and competing reactions involving glycerol and key precursor intermediates. These results could be predicted by a kinetic model derived from the experimental data. Glycerol was shown to account for 68% of MCPDs generated in proved full recipe dough.

Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.

PubMed

Pătraşcu, Livia; Banu, Iuliana; Vasilean, Ina; Aprodu, Iuliana

2017-03-01

The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.

Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

PubMed Central

2017-01-01

The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced water absorption capacity, dough development time, gelatinization temperature, and peak viscosity, whereas it reduced the dough stability and temperature at peak viscosity. Supplementation of wheat flour with 30% buttermilk significantly (P ≤ 0.05) enhanced the physical properties of pan bread compared to nonsupplemented control. Incorporation of different percentages of buttermilk in bread formulation concomitantly (P ≤ 0.05) increased protein, oil, and ash contents and it reduced the carbohydrate contents of both types of bread. Incorporation of 60 and 100% of buttermilk in bread formula showed low scores of all sensory attributes compared to control and 30% buttermilk containing pan and pita bread. In conclusion, supplementation of bread formulas with 30% buttermilk is recommended for improving the nutritional and sensorial qualities of pan and pita bread. PMID:29318139

[Allergy due to probable contamination of bread used for school meals with milk].

PubMed

Kiyota, Kyohei; Fujiwara, Yuka; Adachi, Kazuto; Kameda, Makoto; Akutsu, Kazuhiko; Kajimura, Keiji

2014-06-01

In May 2012, two schoolchildren developed allergic symptoms after eating a school meal of fried bread in Osaka, Japan. One specific raw material, milk, should not be present in fried bread. However, we suspected the unintentional mixing of milk in the bread manufacturing process. Our aim was to verify the reason if this was so. We first manufactured bread that contained milk as one of its components. We then thoroughly cleaned the manufacturing line except for the dough divider and, as per the revised instruction manual, continuously manufactured bread that did not contain milk. In this manner, we tried to simulate the conditions at the time of the incident. Casein is a major milk protein. We, therefore, determined casein concentration in the milk-free bread, using casein enzyme-linked immunosorbent assay. We observed casein levels higher than 1000 ppm in the initial lots of breads, but lower levels in the later lots. Casein levels also decreased upon frying of bread. High casein levels, which were observed in the earlier lots of breads, were lower in the later lots. In the manufacturing line, the remnants of the bread dough that contained milk presumably got mixed with the dough used in the subsequent manufacture of milk-free bread.

Structure stabilization in starch-quinoa bran doughs: The role of water availability and gelatinization.

PubMed

Föste, Maike; Jekle, Mario; Becker, Thomas

2017-10-15

Bran is a promising ingredient for nutritional fortification in starch-based dough systems. However its incorporation is a technological challenge favoring a shift in dough functionality. The objective of this study was to elucidate the impact of bran on baking performance independent of dough firmness and start of gelatinization. Therefore, corn starch was replaced by quinoa bran (10% to 50%) and water addition (80-110g/100g flour) was standardized on a fixed complex shear modulus (G*) and start of gelatinization (T Onset ) based on a corn starch reference dough. A destabilizing effect by bran particles was counteracted in corn starch dough by adjusting the water content up to 110 g/100g flour. Moreover, a negative correlation between T Onset and loaf volume was determined (r=- 0.9042), thus an early T Onset should be aspired in order to prevent gas release and to stabilize corn starch- quinoa bran dough. Copyright © 2017 Elsevier Ltd. All rights reserved.

Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.

PubMed

Peressini, Donatella; Braunstein, Dobrila; Page, John H; Strybulevych, Anatoliy; Lagazio, Corrado; Scanlon, Martin G

2017-06-01

The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz. Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics. Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Rheology of Model Dough Formulation

NASA Astrophysics Data System (ADS)

Desai, Kiran; Lele, Smita; Lele, Ashish

2008-07-01

Dough is generally considered a viscoelastic material, and its elasticity is attributed to the hydrated gluten matrix. Since starch is a major constituent of flour (˜70 wt% on dry basis) we may expect it to contribute to dough rheology in a non-trivial manner. Considering dough to belong to the generic class of soft solid materials, we use the Strain-Rate Frequency Superposition (SRFS) technique to study rheology of various model dough compositions in which the starch/gluten ratio is systematically varied from 100/0 to 0/100. We find that for compositions containing 0-25% gluten the SRFS superposition principle works well, while for compositions containing greater than 25% gluten the quality of SRFS mastercurves deteriorates gradually. Thus we propose that starch particles contribute substantially to the rheology of dough containing up to 25% gluten.

Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.

PubMed

Park, Jaehyung; Seo, Ji Sun; Kim, Seul-Ah; Shin, So-Yeon; Park, Jong-Hyun; Han, Nam Soo

2017-10-28

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae . Using J-product, sourdough was fermented at 25°C, 30°C, and 35°C, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature (35°C), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

Effect of plant essential oils against foodborne pathogens Escherichia coli O157:H7 and Salmonella enterica in raw cookie dough

USDA-ARS?s Scientific Manuscript database

Cookie dough can be contaminated by raw ingredients, mishandling, package contamination, etc. Considering the recent outbreak of E. coli O157:H7 with commercial raw cookie dough, the ability of E. coli O157:H7 to survive in the raw cookie dough production and processing environments, it raised conce...

Coexpression of the High Molecular Weight Glutenin Subunit 1Ax1 and Puroindoline Improves Dough Mixing Properties in Durum Wheat (Triticum turgidum L. ssp. durum)

PubMed Central

Li, Xiaoyan; Xiao, Xin; Sun, Fusheng; Wang, Cheng; Hu, Wei; Feng, Zhijuan; Chang, Junli; Chen, Mingjie; Wang, Yuesheng; Li, Kexiu; Yang, Guangxiao; He, Guangyuan

2012-01-01

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat. PMID:23185532

Coexpression of the high molecular weight glutenin subunit 1Ax1 and puroindoline improves dough mixing properties in durum wheat (Triticum turgidum L. ssp. durum).

PubMed

Li, Yin; Wang, Qiong; Li, Xiaoyan; Xiao, Xin; Sun, Fusheng; Wang, Cheng; Hu, Wei; Feng, Zhijuan; Chang, Junli; Chen, Mingjie; Wang, Yuesheng; Li, Kexiu; Yang, Guangxiao; He, Guangyuan

2012-01-01

Wheat end-use quality mainly derives from two interrelated characteristics: the compositions of gluten proteins and grain hardness. The composition of gluten proteins determines dough rheological properties and thus confers the unique viscoelastic property on dough. One group of gluten proteins, high molecular weight glutenin subunits (HMW-GS), plays an important role in dough functional properties. On the other hand, grain hardness, which influences the milling process of flour, is controlled by Puroindoline a (Pina) and Puroindoline b (Pinb) genes. However, little is known about the combined effects of HMW-GS and PINs on dough functional properties. In this study, we crossed a Pina-expressing transgenic line with a 1Ax1-expressing line of durum wheat and screened out lines coexpressing 1Ax1 and Pina or lines expressing either 1Ax1 or Pina. Dough mixing analysis of these lines demonstrated that expression of 1Ax1 improved both dough strength and over-mixing tolerance, while expression of PINA detrimentally affected the dough resistance to extension. In lines coexpressing 1Ax1 and Pina, faster hydration of flour during mixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expression. In addition, expression of 1Ax1 appeared to compensate the detrimental effect of PINA on dough resistance to extension. Consequently, coexpression of 1Ax1 and PINA in durum wheat had combined effects on dough mixing behaviors with a better dough strength and resistance to extension than those from lines expressing either 1Ax1 or Pina. The results in our study suggest that simultaneous modulation of dough strength and grain hardness in durum wheat could significantly improve its breadmaking quality and may not even impair its pastamaking potential. Therefore, coexpression of 1Ax1 and PINA in durum wheat has useful implications for breeding durum wheat with dual functionality (for pasta and bread) and may improve the economic values of durum wheat.

E. coli

MedlinePlus

... concerns about E. coli . E. coli and Raw Cookie Dough FDA Continues to Warn Against Eating Raw Dough ... Reminds consumers about the risks of eating raw cookie dough. Multistate Outbreak of E. coli O157:H7 Infections ...

Suitability of full fat and defatted rice brain obtained from Indian rice for use in food products.

PubMed

Singh, B; Sekhon, K S; Singh, N

1995-04-01

The effect of blending different types of rice bran in wheat flour on the rheological, pasting and baking properties is reported. Dough development time and strength as measured through farinograph decreased with the blending of unstabilized full fat and defatted bran; whereas, blending of stabilized full fat and defatted bran improved the dough strength. Pasting properties revealed an increase in gelatinization temperature and decrease in paste viscosities and set-back values with the blending of various types of rice bran. Bread volume and cookie spread decreased with blending of different types of rice bran; however, the decrease was more pronounced with the defatted bran. Muffin volume improved with the blending of rice bran. Stabilized full fat rice bran up to 20% level and unstabilized full fat or stabilized defatted rice bran up to 10% was found suitable in various food products.

Effect of Aspergillus niger xylanase on dough characteristics and bread quality attributes.

PubMed

Ahmad, Zulfiqar; Butt, Masood Sadiq; Ahmed, Anwaar; Riaz, Muhammad; Sabir, Syed Mubashar; Farooq, Umar; Rehman, Fazal Ur

2014-10-01

The present study was conducted to investigate the impact of various treatments of xylanase produced by Aspergillus niger applied in bread making processes like during tempering of wheat kernels and dough mixing on the dough quality characteristics i.e. dryness, stiffness, elasticity, extensibility, coherency and bread quality parameters i.e. volume, specific volume, density, moisture retention and sensory attributes. Different doses (200, 400, 600, 800 and 1,000 IU) of purified enzyme were applied to 1 kg of wheat grains during tempering and 1 kg of flour (straight grade flour) during mixing of dough in parallel. The samples of wheat kernels were agitated at different intervals for uniformity in tempering. After milling and dough making of both types of flour (having enzyme treatment during tempering and flour mixing) showed improved dough characteristics but the improvement was more prominent in the samples receiving enzyme treatment during tempering. Moreover, xylanase decreased dryness and stiffness of the dough whereas, resulted in increased elasticity, extensibility and coherency and increase in volume & decrease in bread density. Xylanase treatments also resulted in higher moisture retention and improvement of sensory attributes of bread. From the results, it is concluded that dough characteristics and bread quality improved significantly in response to enzyme treatments during tempering as compared to application during mixing.

Status of Standardization Projects

DTIC Science & Technology

1993-06-30

904 914 933 A GL 99 GS U 0 7320 0872 ANSIZ83 14 GAS FD SV EQ COUNTER APPLI GL GS B 912 921 932 A GL YDV 99 CS U B 7320 0874 A A XXX CABINET DOUGH PRF...YT YT T RT S D 7320 0897 MIL-D-2467F DOUGH ROLLING MACHINES PIE YDI H5 924 934 933 G VD1 99 U 7320 0898 00-0-2813 DOUGH ROLLING M4ACHINES PIE YD1 84...NOT 1 DOUGH TROUGHS GL H5 932 941 941 A GL VDI 99 8S N 7320 0906 NIL-D-2471D DOUGH DIVIDING MACHINE GL HS 931 941 941 A GL VOl 99 GS N 7320 0907 MIL-B

Evaluation of a Commercially Available Euthanasia Solution as a Voluntarily Ingested Euthanasia Agent in Laboratory Mice.

PubMed

Dudley, Emily S; Boivin, Gregory P

2018-01-01

All currently accepted methods of euthanasia for laboratory mice involve some degree of stress, fear, anxiety, or pain. We evaluated the voluntary oral administration of a euthanasia drug in 99 male and 81 female mice of various strains. We first explored the palatability of sugar-cookie dough with various flavorings added. We placed the cookie dough in the cage with an adult mouse and recorded the amount ingested after 1 h. Mice readily ingested all flavors of sugar-cookie dough. We then added a euthanasia solution containing pentobarbital and phenytoin to all flavors of cookie dough and placed a small bolus in the cage of each mouse or mouse pair. We observed the mice for 1 h for clinical signs of pentobarbital intoxication and then weighed uneaten dough to determine the dose of pentobarbital ingested. Palatability declined sharply when euthanasia solution was present. Mice ingested higher doses of pentobarbital in cookie dough during the dark phase and after fasting. Ingestion caused ataxia in some mice but was not sufficient to cause loss of righting reflex, unconsciousness, or death in any mouse. We successfully identified sugar cookie dough as a drug vehicle that was readily and rapidly eaten by mice without the need for previous exposure. Additional research is needed to identify euthanasia compounds for mice that do not affect the palatability of cookie dough.

Evaluation of a Commercially Available Euthanasia Solution as a Voluntarily Ingested Euthanasia Agent in Laboratory Mice

PubMed Central

Dudley, Emily S; Boivin, Gregory P

2018-01-01

All currently accepted methods of euthanasia for laboratory mice involve some degree of stress, fear, anxiety, or pain. We evaluated the voluntary oral administration of a euthanasia drug in 99 male and 81 female mice of various strains. We first explored the palatability of sugar-cookie dough with various flavorings added. We placed the cookie dough in the cage with an adult mouse and recorded the amount ingested after 1 h. Mice readily ingested all flavors of sugar-cookie dough. We then added a euthanasia solution containing pentobarbital and phenytoin to all flavors of cookie dough and placed a small bolus in the cage of each mouse or mouse pair. We observed the mice for 1 h for clinical signs of pentobarbital intoxication and then weighed uneaten dough to determine the dose of pentobarbital ingested. Palatability declined sharply when euthanasia solution was present. Mice ingested higher doses of pentobarbital in cookie dough during the dark phase and after fasting. Ingestion caused ataxia in some mice but was not sufficient to cause loss of righting reflex, unconsciousness, or death in any mouse. We successfully identified sugar cookie dough as a drug vehicle that was readily and rapidly eaten by mice without the need for previous exposure. Additional research is needed to identify euthanasia compounds for mice that do not affect the palatability of cookie dough. PMID:29402349

Structural, textural and sensory impact of sodium reduction on long fermented pizza.

PubMed

Bernklau, Isabelle; Neußer, Christian; Moroni, Alice V; Gysler, Christof; Spagnolello, Alessandro; Chung, Wookyung; Jekle, Mario; Becker, Thomas

2017-11-01

The aim of this study was to elucidate the microstructural, textural, and sensory impact of sodium reduction and its partial replacement by potassium chloride in pizza dough and crusts prepared by a traditional long fermentation process. For the first time, macrostructural changes in texture were elucidated and quantified by a novel protein network analysis. The fermentation process exerted a strengthening effect in the doughs, allowing to reduce sodium up to 25% without any negative impact on texture. Sodium reduction by 15% did not cause any significant textural changes in pizza crusts and partial replacement by KCl resulted in a strengthened dough and firmer pizza crust. The use of toppings masked the effect of lowering the sodium content, allowing to increase the reduction level from 15% to 35%. A reduction of NaCl by 25% with an addition of KCl achieved high acceptance in the sensory evaluation. Copyright © 2017 Elsevier Ltd. All rights reserved.

Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

PubMed

Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

2015-10-01

The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined higher values of the storage modulus, being strengthening effects more pronounced in presence of corn starch and cassava starch, respectively. © The Author(s) 2014.

Salt reduction in sheeted dough: A successful technological approach.

PubMed

Diler, Guénaëlle; Le-Bail, Alain; Chevallier, Sylvie

2016-10-01

The challenge of reducing the salt content while maintaining shelf life, stability and acceptability of the products is major for the food industry. In the present study, we implemented processing adjustments to reduce salt content while maintaining the machinability and the saltiness perception of sheeted dough: the homogeneous distribution of a layer of encapsulated salt grains on the dough during the laminating process. During sheeting, for an imposed deformation of 0.67, the final strain remained unchanged around 0.50 for salt reduction below 50%, and then, increased significantly up to 0.53 for a dough without salt. This increase is, in fine, positive regarding the rolling process since the decrease of salt content induces less shrinkage of dough downstream, which is the main feature to be controlled in the process. Moreover, the final strain was negatively correlated to the resistance to extension measured with a texture analyzer, therefore providing a method to evaluate the machinability of the dough. From these results, a salt reduction of 25% was achieved by holding 50% of the salt in the dough recipe to maintain the dough properties and saving 25% as salt grains to create high-salted areas that would enhance the saltiness perception of the dough. The distributor mounted above the rollers of the mill proved to be able to distribute evenly salt grains at a calculated step of the rolling out process. An innovative method based on RX micro-tomography allowed to follow the salt dissolving and to demonstrate the capability of the coatings to delay the salt dissolving and consequently the diffusion of salt within the dough piece. Finally, a ranking test on the salted perception of different samples having either an even distribution of encapsulated salt grains, a single layer of salt grains or a homogeneous distribution of salt, demonstrated that increasing the saltiness perception in salt-reduced food product could be achieved by a technological approach. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.

PubMed

Rebellato, Ana Paula; Bussi, Jéssica; Silva, Joyce Grazielle Siqueira; Greiner, Ralf; Steel, Caroline Joy; Pallone, Juliana Azevedo Lima

2017-04-01

This study aimed at investigating the effect of iron compounds used in whole wheat flour (WWF) fortification, both on rheological properties of the dough and on bread technological quality. Furthermore, bioaccessibility of iron (Fe), zinc (Zn) and calcium (Ca) in the final breads was determined. Rheological properties (mainly dough development time, stability, mixing tolerance index, resistance to extension and ratio number) of the dough and the technological quality of bread (mainly oven spring and cut opening) were altered. However, producing roll breads fortified with different iron compounds was still possible. NaFeEDTA (ferric sodium ethylene diamine tetra acetic acid) proved to be the most effective iron compound in the fortification of WWF, since it presented the highest levels of solubility (44.80%) and dialysability (46.14%), followed by microencapsulated ferrous fumarate (FFm). On the other hand, the microencapsulated ferrous sulfate (FSm) and reduced iron presented the lowest solubility (5.40 and 18.30%, respectively) and dialysability (33.12 and 31.79%, respectively). Zn dialysis was positively influenced by NaFeEDTA, FSm, and ferrous fumarate. As for Ca, dialysis was positively influenced by FSm and negatively influenced by FFm. The data indicated that there is a competitive interaction for the absorption of these minerals in whole wheat roll breads, but all studied minerals can be considered bioaccessible. Copyright © 2017 Elsevier Ltd. All rights reserved.

Fractionation of unreduced gluten proteins on SEC and their relationship with cookie quality characteristics.

PubMed

Chaudhary, Nisha; Dangi, Priya; Khatkar, B S

2017-02-01

The size distribution assessment of unreduced wheat gluten proteins of commercial Indian wheat varieties was examined using Size-Exclusion Fast Protein Liquid Chromatography. Elution profiles were fractionated into five peaks, with the molecular weights of eluting peaks as 130-30, 55-20, 28-10 and <10 kDa (IV and V), respectively. Peak I (glutenins) and II (gliadins) exhibited contrary results with AWRC (r = 0.928** and r = -0.831**), R/E ratio (r = 0.745** and r = -0.869**), gluten index (r = 0.959** and r = -0.994**), gliadin/glutenin ratio (r = -0.952** and r = 0.948**), dough development time (r = 0.830** and r = -0.930**), dough stability (r = 0.901** and r = -0.979**) and dough weakening (r = -0.969** and r = 0.986**). Significant statistical correlation was also observed for peak I and II with cookie hardness (r = 0.948** and r = -0.924**) and cookie spread (r = -0.837** and r = -0.743**) respectively. Peak III, IV and V occupied a minor fraction of whole and did not exhibit a statistically significant correlation with any of the quality parameters.

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.

PubMed

Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

2016-02-01

The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.

Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation.

PubMed

Rezaei, Mohammad N; Aslankoohi, Elham; Verstrepen, Kevin J; Courtin, Christophe M

2015-07-02

Succinic acid produced by yeast during bread dough fermentation can significantly affect the rheological properties of the dough. By introducing mutations in the model S288C yeast strain, we show that the oxidative pathway of the TCA cycle and the glyoxylate shunt contribute significantly to succinic acid production during dough fermentation. More specifically, deletion of ACO1 and double deletion of ACO1 and ICL1 resulted in a 36 and 77% decrease in succinic acid levels in fermented dough, respectively. Similarly, double deletion of IDH1 and IDP1 decreased succinic acid production by 85%, while also affecting the fermentation rate. By contrast, double deletion of SDH1 and SDH2 resulted in a two-fold higher succinic acid accumulation compared to the wild-type. Deletion of fumarate reductase activity (FRD1 and OSM1) in the reductive pathway of the TCA cycle did not affect the fermentation rate and succinic acid production. The changes in the levels of succinic acid produced by mutants Δidh1Δidp1 (low level) and Δsdh1Δsdh2 (high level) in fermented dough only resulted in small pH differences, reflecting the buffering capacity of dough at a pH of around 5.1. Moreover, Rheofermentometer analysis using these mutants revealed no difference in maximum dough height and gas retention capacity with the dough prepared with S288C. The impact of the changed succinic acid profile on the organoleptic or antimicrobial properties of bread remains to be demonstrated. Copyright © 2015 Elsevier B.V. All rights reserved.

Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

PubMed

Mann, Gulay; Diffey, Simon; Cullis, Brian; Azanza, Fermin; Martin, David; Kelly, Alison; McIntyre, Lynne; Schmidt, Adele; Ma, Wujun; Nath, Zena; Kutty, Ibrahim; Leyne, P Emmett; Rampling, Lynette; Quail, Ken J; Morell, Matthew K

2009-05-01

While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

Effects of yeast stress and pH on 3-monochloropropanediol (3-MCPD)-producing reactions in model dough systems.

PubMed

Hamlet, C G; Sadd, P A

2005-07-01

A major precursor of 3-monochloropropanediol (3-MCPD) in leavened cereal products is glycerol, which is formed as a natural by-product of yeast fermentation. However, yeast metabolism is affected by stresses such as low osmotic pressure from, for example, the incorporation of sugar or salt in the dough recipe. Tests with model doughs have shown that glycerol production was proportional to yeast mass and limited by available sugars, but that high levels of yeast inhibited 3-MCPD formation. The yeast fraction responsible for the inhibition of 3-MCPD in model dough was shown to be the soluble cytosol proteins, and the inhibition mechanism could be explained by the known reactions of 3-MCPD and/or its precursors with ammonia/amino acids (from yeast proteins). Added glucose did not increase the production of glycerol by yeast but it did promote the generation of 3-MCPD in cooked doughs. The latter effect was attributed to the removal of 3-MCPD inhibitors such as ammonia and amino acids by their reactions with added glucose (e.g. Maillard). The thermal generation of organic acids from added glucose also reduced the pH of cooked doughs, so the effect of pH and short-chain organic acids on 3-MCPD generation in dough was measured. There was a good correlation between initial dough pH and the level of 3-MCPD generated. The effect was weaker than that predicted by simple kinetic modelling, suggesting that the involvement of H+ and/or the organic acid was catalytic. The results showed that modifications to dough recipes involving the addition of reducing sugars and/or organic acids can have a significant impact on 3-MPCD generation in bakery products.

Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

PubMed

Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

2016-12-15

The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie.

PubMed

Kawai, Kiyoshi; Kawai, Haruna; Tomoda, Yuka; Matsusaki, Keiko; Hagura, Yoshio

2012-12-01

In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking. Copyright © 2012 Elsevier Ltd. All rights reserved.

Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase

USDA-ARS?s Scientific Manuscript database

The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase, RCL) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, an...

Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

PubMed

Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie; Courtin, Christophe M; Verstrepen, Kevin J

2013-12-01

The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation.

Sticky to Dry; Red to Purple: Exploring Transformation with Play Dough.

ERIC Educational Resources Information Center

Goldhaber, Jeanne

1992-01-01

Play dough is the perfect medium for creating, observing, and thinking about change. Whether the use of play dough is seen as play or a demonstration of physics, through its use children learn about transformations of consistency, color, and identity; and teachers observe how young children learn. (LB)

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2013 CFR

2013-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2014 CFR

2014-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2011 CFR

2011-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

29 CFR 570.62 - Occupations involved in the operation of bakery machines (Order 11).

Code of Federal Regulations, 2012 CFR

2012-07-01

..., or cleaning any horizontal or vertical dough mixer; batter mixer; bread dividing, rounding, or molding machine; dough brake; dough sheeter; combination bread slicing and wrapping machine; or cake cutting band saw. (2) The occupation of setting up or adjusting a cookie or cracker machine. (b...

Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening?

PubMed Central

Musatti, Alida; Mapelli, Chiara

2018-01-01

Baker’s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae is spread in fermented food and food components. Zymomonas mobilis is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to S. cerevisiae, it provides an equimolar mixture of ethanol and CO2 that can rise a dough. Here, we propose Z. mobilis as a new leavening agent, as an alternative to S. cerevisiae, overcoming its technological limit with different strategies: (1) adding glucose to the dough formulation; and (2) exploiting the maltose hydrolytic activity of Lactobacillus sanfranciscensis associated with Z. mobilis. CO2 production, dough volume increase, pH value, microbial counts, sugars consumption and ethanol production were monitored. Results suggest that glucose addition to the dough lets Z. mobilis efficiently leaven a dough, while glucose released by L. sanfranciscensis is not so well fermented by Z. mobilis, probably due to the strong acidification. Nevertheless, the use of Z. mobilis as a leavening agent could contribute to increasing the variety of baked goods alternative to those leavened by S. cerevisiae. PMID:29659515

Effect of different fibers on dough properties and biscuit quality.

PubMed

Blanco Canalis, María S; Steffolani, María E; León, Alberto E; Ribotta, Pablo D

2017-03-01

This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough.

PubMed

Ortolan, Fernanda; Brites, Lara Tatiane G; Montenegro, Flávio M; Schmiele, Marcio; Steel, Caroline J; Clerici, Maria Teresa P S; Almeida, Eveline L; Chang, Yoon K

2015-10-01

This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) to improve the process and the quality of French bread elaborated from frozen dough. Three formulations were prepared: 100% control wheat flour (CWF) and the other two formulations with 5% substitution of wheat flour by EWF or PGS. Frozen doughs were frozen stored for seven days and after this period they were thawed, fermented, baked and evaluated for physical, chemical and technological characteristics. Available glucose levels found for EWF (12g/100g), and PGS (11.7g/100g) in relation to CWF (7.1g/100g) showed higher sugar availability for yeasts at the initial stage of proofing, and may also have had a cryoprotective effect when freezing bread doughs. The frozen doughs with EWF or PGS, when thawed and fermented, presented higher volume increase, but after baking, they presented lower volume when compared to the control bread. The results of this study are promising for the use of extruded wheat flour or pre-gelatinized cassava starch as sugar providers for doughs' post-freezing proofing process, improving frozen dough process of French-type bread. Copyright © 2015 Elsevier Ltd. All rights reserved.

Gel-free/label-free proteomic analysis of developing rice grains under heat stress.

PubMed

Timabud, Tarinee; Yin, Xiaojian; Pongdontri, Paweena; Komatsu, Setsuko

2016-02-05

High temperature markedly reduces the yields and quality of rice grains. To identify the mechanisms underlying heat stress-induced responses in rice grains, proteomic technique was used. Developing Khao Dawk Mali 105 rice grains at the milky, dough, and mature stages were treated at 40 °C for 3 days. Aromatic compounds were decreased in rice grains under heat stress. The protein abundance involved in glycolysis and tricarboxylic acid cycle, including glyceraldehyde 3-phosphate dehydrogenase and citrate synthase, was changed in milky and dough grains after heat treatment; however, none changes in mature grains. The abundance involved in amino acid metabolism was increased in dough grains, but decreased in milky grains. In addition, the abundance involved in starch and sucrose metabolism, such as starch synthase, ADP-glucose pyrophosphorylase, granule-bound starch synthase, and alpha amylase, was decreased in milky grains, but increased in dough grains. A number of redox homeostasis-related proteins, such as ascorbate peroxidase and peroxiredoxin, were increased in developing rice grains treated with heat stress. These results suggest that in response to heat stress, the abundance of numerous proteins involved in redox homeostasis and carbohydrate biosynthetic pathways may play a major role in the development of KDML105 rice grains. Yield of Khao Dawk Mali 105 rice, which is an economical aromatic rice, was disrupted by environmental stress. Rice grains developed under heat stress caused loss of aroma compound. To identify the mechanism of heat response in rice grain, gel-free/label-free proteomic technique was used. The abundance of proteins involved in glycolysis and tricarboxylic acid cycle was disrupted by heat stress. High temperature limited starch biosynthesis; however, it enhanced sugar biosynthesis in developing rice grains. Redox homeostasis related proteins were disrupted by heat stress. These results suggest that proteins involved in redox homeostasis and carbohydrate pathway might play a major role in developing grains in Khao Dawk Mali 105 rice under heat stress. Copyright © 2015 Elsevier B.V. All rights reserved.

Incorporation of high-molecular-weight glutenin subunits into doughs using 2 gram mixograph and extensigraphs

USDA-ARS?s Scientific Manuscript database

To study the contributions of high-molecular-weight glutenin subunits (HMW-GS) to the gluten macropolymer and dough properties, wheat HMW-GS (x- and y-types) are synthesized in a bacterial expression system. These subunits are then purified and used to supplement dough mixing and extensigraph experi...

Protein extraction method for the proteomic study of a Mexican traditional fermented starchy food.

PubMed

Cárdenas, C; Barkla, B J; Wacher, C; Delgado-Olivares, L; Rodríguez-Sanoja, R

2014-12-05

Pozol is a traditional fermented maize dough prepared in southeastern Mexico. Wide varieties of microorganisms have already been isolated from this spontaneously fermented product; and include fungi, yeasts, and lactic- and non-lactic acid bacteria. Pozol presents physicochemical features different from that of other food fermentation products, such as a high starch content, in addition to a low protein content. It is these qualities that make it intractable for protein recovery and characterization. The aim of this study was to develop a methodology to optimize the recovery of proteins from the pozol dough following fermentation, by reducing the complexity of the mixture prior to 2D-PAGE analysis and sequencing, to allow the characterization of the metaproteome of the dough. The proteome of 15day fermented maize dough was characterized; proteins were separated and analyzed by mass spectrometry (LC-MS/MS). Subsequent sequence homology database searching, identified numerous bacterial and fungi proteins; with a predominance of lactic acid bacterial proteins, mainly from the Lactobacillus genus. Fungi are mainly represented by Aspergillus. For dominant genera, the most prevalent proteins belong to carbohydrate metabolism and energy production, which suggest that at 15days of fermentation not only fungi but also bacteria are metabolically active. Several methodologies have been employed to study pozol, with a specific focus toward the identification of the microbiota of this fermented maize dough, using both traditional cultivation techniques and culture independent molecular techniques. However to date, the dynamics of this complex fermentation is not well understood. With the purpose to gain further insight into the nature of the fermentation, we used proteomic technologies to identify the origin of proteins and enzymes that facilitate substrate utilization and ultimately the development of the microbiota and fermentation. In this paper we overcome the first general challenge for such studies, obtaining a protein sample with adequate quality capable of representing the system. Copyright © 2014 Elsevier B.V. All rights reserved.

Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer.

PubMed

Gobbetti, M; Corsetti, A; Rossi, J

1995-11-01

Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most CO2 and ethanol whereas S. exiguus M14 and Lactobacillus brevis subsp. lindneri CB1 contributed poorly to leavening and gave sour-doughs without porosity. In comparison with that seen in sour-dough produced with yeast alone, yeast fermentation with heterofermentative LAB present was faster whereas that with homofermentative LAB (L. plantarum DC400, L. farciminis CF3) present was slower and produced more CO2. Combining L. brevis subsp. lindneri CB1 with S. cerevisiae 141 decreased bacterial cell numbers and souring activity. However, addition of fructose to the sour-dough overcame these problems as well as activating S. cerevisiae 141.

Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough.

PubMed

Turbin-Orger, A; Babin, P; Boller, E; Chaunier, L; Chiron, H; Della Valle, G; Dendievel, R; Réguerre, A L; Salvo, L

2015-05-07

X-ray tomography is a relevant technique for the dynamic follow-up of gas bubbles in an opaque viscoelastic matrix, especially using image analysis. It has been applied here to pieces of fermenting wheat flour dough of various compositions, at two different voxel sizes (15 and 5 μm). The resulting evolution of the main cellular features shows that the creation of cellular structures follows two regimes that are defined by a characteristic time of connectivity, tc [30 and 80 min]: first (t ≤ tc), bubbles grow freely and then (t ≥ tc) they become connected since the percolation of the gas phase is limited by liquid films. During the first regime, bubbles can be tracked and the local strain rate can be measured. Its values (10(-4)-5 × 10(-4) s(-1)) are in agreement with those computed from dough viscosity and internal gas pressure, both of which depend on the composition. For higher porosity, P = 0.64 in our case, and thus occurring in the second regime, different cellular structures are obtained and XRT images show deformed gas cells that display complex shapes. The comparison of these images with confocal laser scanning microscopy images suggests the presence of liquid films that separate these cells. The dough can therefore be seen as a three-phase medium: viscoelastic matrix/gas cell/liquid phase. The contributions of the different levels of matter organization can be integrated by defining a capillary number (C = 0.1-1) that makes it possible to predict the macroscopic dough behavior.

Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking

USDA-ARS?s Scientific Manuscript database

Maize prolamin (zein), together with starch, hydroxypropyl methylcellulose, sugar, salt, yeast and water can form wheat-like cohesive, extensible, viscoelastic dough when mixed above room temperature (e.g. 40 °C). This dough is capable of holding gas. However, it is excessively extensible, and when ...

Visualization and quantification of three-dimensional distribution of yeast in bread dough.

PubMed

Maeda, Tatsuro; DO, Gab-Soo; Sugiyama, Junichi; Araki, Tetsuya; Tsuta, Mizuki; Shiraga, Seizaburo; Ueda, Mitsuyoshi; Yamada, Masaharu; Takeya, Koji; Sagara, Yasuyuki

2009-07-01

A three-dimensional (3-D) bio-imaging technique was developed for visualizing and quantifying the 3-D distribution of yeast in frozen bread dough samples in accordance with the progress of the mixing process of the samples, applying cell-surface engineering to the surfaces of the yeast cells. The fluorescent yeast was recognized as bright spots at the wavelength of 520 nm. Frozen dough samples were sliced at intervals of 1 microm by an micro-slicer image processing system (MSIPS) equipped with a fluorescence microscope for acquiring cross-sectional images of the samples. A set of successive two-dimensional images was reconstructed to analyze the 3-D distribution of the yeast. The average shortest distance between centroids of enhanced green fluorescent protein (EGFP) yeasts was 10.7 microm at the pick-up stage, 9.7 microm at the clean-up stage, 9.0 microm at the final stage, and 10.2 microm at the over-mixing stage. The results indicated that the distribution of the yeast cells was the most uniform in the dough of white bread at the final stage, while the heterogeneous distribution at the over-mixing stage was possibly due to the destruction of the gluten network structure within the samples.

Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.

PubMed

Shanthilal, J; Bhattacharya, Suvendu

2015-08-01

The absence of gluten protein makes the rice flour doughs difficult to handle when flattened/sheeted products are to be prepared. The rheological, sensory and microstructural changes in rice flour doughs having gum Arabic (0% to 5%, w/w) and moisture contents (44% to 50%) were studied for improving the dough handling characteristics. Rheological parameters like storage modulus (G') and complex viscosity (η*) decreased with an increase in moisture content while loss angle (δ) increased. A power-law type equation was suitable to relate angular frequency (ω) with G', G", and η* (0.814 ≤ r ≤ 0.999, P ≤ 0.01). An increase in gum and moisture contents increased δ from 6.9° to 15.5° but decreased the energy required for compression/flattening. The 6-element spring-dashpot model was suitable (r ≥ 0.991, P ≤ 0.01) for creep curves. The sensory panel had the opinion that dough with a low to moderate hardness between 3 and 4, and stickiness of ≤ 3.5 was suitable for the purpose of flattening in relation to the preparation of sheeted/flattened products; the appropriate condition for dough formulation was with the moisture and gum contents of 47.0% to 47.9% and 1.55% to 2.25%, respectively to offer the desirability index between 0.50 and 0.52. The microstructure of the rice flour dough in the absence of gum Arabic appeared to possess loosely bound flour particles. The presence of gum provided a coating on flour particles to yield dough having good cohesive microstructure. © 2015 Institute of Food Technologists®

Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.

PubMed

Zanoletti, Miriam; Marti, Alessandra; Marengo, Mauro; Iametti, Stefania; Pagani, M Ambrogina; Renzetti, Stefano

2017-12-01

A molecular and material science approach is used to describe the influence of coarse and fine buckwheat bran on wheat dough properties and bread textural quality. Focus is given on (i) gluten solvation and structural arrangements in presence of bran as studied by front-face fluorescence; (ii) thermo-mechanical behavior of dough during heating studied by dynamic mechanical thermal analysis and (iii) texture of bread crumb analyzed in terms of a cellular solid. The thermo-mechanical behavior of dough was found to be largely related to starch phase transitions during heating. The use of thermodynamic approaches to biopolymer melting revealed that key transitions such as the onset of starch gelatinization were function of the interplay of water and bran volume fractions in the dough. Front-face fluorescence studies in wheat dough revealed that gluten solvation and structural arrangements were delayed by increasing bran addition level and reduction in particle size, as indicated by the drastic decrease in the protein surface hydrophobicity index. Variations in gluten structure could be strongly related to dough baking performance, i.e. specific volume. With regards to texture, the approach revealed that crumb texture was controlled by variations in density, moisture and bran volume fractions. Overall, this study elucidates a number of physical mechanisms describing the influence of buckwheat bran addition to dough and bread quality. These mechanisms strongly pointed at the influence of bran on water partitioning among the main polymeric components. In the future, these mechanisms should be investigated with bran material of varying source, composition and structure. Copyright © 2017 Elsevier Ltd. All rights reserved.

Use of enzymes to minimize the rheological dough problems caused by high levels of damaged starch in starch-gluten systems.

PubMed

Barrera, Gabriela N; León, Alberto E; Ribotta, Pablo D

2016-05-01

During wheat milling, starch granules can experience mechanical damage, producing damaged starch. High levels of damaged starch modify the physicochemical properties of wheat flour, negatively affecting the dough behavior as well as the flour quality and cookie and bread making quality. The aim of this work was to evaluate the effect of α-amylase, maltogenic amylase and amyloglucosidase on dough rheology in order to propose alternatives to reduce the issues related to high levels of damaged starch. The dough with a high level of damaged starch became more viscous and resistant to deformations as well as less elastic and extensible. The soluble fraction of the doughs influenced the rheological behavior of the systems. The α-amylase and amyloglucosidase reduced the negative effects of high damaged starch contents, improving the dough rheological properties modified by damaged starch. The rheological behavior of dough with the higher damaged-starch content was related to a more open gluten network arrangement as a result of the large size of the swollen damaged starch granules. We can conclude that the dough rheological properties of systems with high damaged starch content changed positively as a result of enzyme action, particularly α-amylase and amyloglucosidase additions, allowing the use of these amylases and mixtures of them as corrective additives. Little information was reported about amyloglucosidase activity alone or combined with α-amylase. The combinations of these two enzymes are promising to minimize the negative effects caused by high levels of damaged starch on product quality. More research needs to be done on bread quality combining these two enzymes. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging.

PubMed

Rouillé, J; Bonny, J-M; Della Valle, G; Devaux, M F; Renou, J P

2005-05-18

Fermentation of dough made from standard flour for French breadmaking was followed by nuclear magnetic resonance imaging at 9.4 T. The growth of bubbles (size > 117 microm) was observed for dough density between 0.8 and 0.22 g cm(-3). Cellular structure was assessed by digital image analysis, leading to the definition of fineness and rate of bubble growth. Influence of composition was studied through fractionation by extraction of soluble fractions (6% db), by defatting (< 1% db) and by puroindolines (Pin) addition (< or = 0.1%). Addition of the soluble fraction increased the dough specific volume and bubble growth rate but decreased fineness, whereas defatting and Pin addition only increased fineness. The role of molecular components of each fraction could be related to dough elongational properties. A final comparison with baking results confirmed that the crumb cellular structure was largely defined after fermentation.

Effects of Hofmeister salt series on gluten network formation: Part II. Anion series.

PubMed

Tuhumury, H C D; Small, D M; Day, L

2016-12-01

Different anion salts from the Hofmeister series were used to investigate their effects on gluten network formation. The effects of these anion salts on the mixing properties of the dough and the rheological and chemical properties of gluten samples extracted from the dough with these respective salts were compared. The aim of this work was to determine how different anion salts influence the formation of the gluten structure during dough mixing. It was found that the Hofmeister anion salts affected the gluten network formation by interacting directly with specific amino acid residues that resulted in changes in gluten protein composition, specifically the percentage of the unextractable polymeric protein fractions (%UPP). These changes consequently led to remarkable differences in the mixing profiles and microstructural features of the dough, small deformation rheological properties of the gluten and a strain hardening behaviour of both dough and gluten samples. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effect of Barley β-Glucan on the Gluten Polymerization Process in Dough during Heat Treatment.

PubMed

Huang, Ze-Hua; Zhao, Yang; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming

2017-07-26

Barley (Hordeum vulgare L.) β-glucan (BBG) is of interest as a result of its health benefits, but BBG presents significant disruptions on the gluten network, with a negative impact on food texture. To clarify the interaction between BBG and gluten in dough, the dynamic rheological, thermochemical process of gluten and microstructure of dough with BBG during heating were detected. The results showed that BBG delayed the gluten thermopolymerization reaction during heating and affected polymerization of specific molecular weight protein subunits. These impacts depended upon the heating temperature and time. When heating under 25-65 °C, tan δ of the dough reached the highest level at the BBG concentration of 1%. However, under the temperature of 65-95 °C, tan δ was positively correlated with the BBG content (0-3%). The differential scanning calorimetry curves revealed that the peak temperature (T P ) of the two endothermic peaks increased by 3.86 and 3.10 °C. Size-exclusion high-performance liquid chromatography analysis showed that BBG mainly affected the peak area of gliadin and glutenin. Furthermore, after 3% BBG was added, the bands of 59.8 and 64.9 kDa in sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns delayed, vanishing for 120 s when heating at 95 °C. Therefore, BBG delayed the polymerization reaction of specific molecular weight protein subunits rather than all of the proteins.

Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

PubMed Central

Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie

2013-01-01

The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation. PMID:24056467

Physical properties and estimated glycemic index of protein-enriched sorghum based chips.

PubMed

Jiang, Hongrui; Hettiararchchy, Navam S; Horax, Ronny

2018-03-01

Sorghum is a gluten-free grain and more attention has been given to the nutritional properties and recently its usage as a wheat replacement in food products. In the present work, protein-enriched sorghum based snack chips, prepared from sorghum meal with soy protein isolates and soy flour to meet the final protein content of 35.7%, were produced. The effect of varying baking powder (1.5-2.5%), dough sheet thickness (0.7-1.7 mm), and baking time (6-12 min) on the physical properties of the snack chips was investigated using a central composite design of response surface methodology. Under baking temperature of 160 °C, with baking powder added, the water activity and puffiness of chips significantly increased. Baking time was the most significant factor for all the parameters detected except for puffiness. The optimized conditions of preparing protein-enriched sorghum chips were baking powder 2.5%, dough sheet thickness 0.7 mm, and baking time 7.66 min. The estimated glycemic index (eGI) of the protein-enriched sorghum chips (eGI = 59.8) was significantly lower than soybean-free sorghum chips. The gluten-free protein-enriched sorghum chips developed could be considered as protein rich with lower intermediate-glycemic index classified healthy snacks and potential commercialization.

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.

PubMed

Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

2016-10-02

Pastry products are produced from heterogeneous multilayered dough systems. The main ingredients are flour, water, fat and sugar for puff pastry, and the same plus yeast for fermented pastry. Key aspects in pastry production are (i) building laminated dough containing alternating layers of dough and bakery fat and (ii) maintaining this multilayered structure during processing to allow for steam entrapment for proper dough lift during baking. Although most authors agree on the importance of gluten and fat for maintaining the integrity of the different layers, detailed studies on their specific function are lacking. The exact mechanism of steam entrapment during dough lift and the relative contribution of water set free from the fat phase during baking also remain unclear. This review brings together current knowledge on pastry products and the factors determining (intermediate) product quality. Its focus is on flour constituents, fat, water, and (where applicable) yeast during the different production stages of pastry products. Future research needs are addressed as the knowledge on biochemical and physical changes occurring in flour constituents and other ingredients during pastry production and their effect on product quality is currently inadequate.

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.

PubMed

Di Renzo, Tiziana; Reale, Anna; Boscaino, Floriana; Messia, Maria C

2018-01-01

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds. The results showed that lactic acid bacteria used were able to grow in the different substrates reaching more than 9.0 log CFU/g after 24 h fermentation, although the best microbial growth was recorded in the doughs made with quinoa flour fermented with Lactobacillus paracasei I1. Good acidification and heterogeneous aromatic profile were recognized in all the doughs even if the volatile composition mainly derived from microbial specie. Among all the used strains, mostly Lactobacillus paracasei I1 positively contributed to the aromatic profile of the doughs, independently from flour type, producing the highest amount of different ketones such as, diacetyl, acetoin, 2,6-dimethyl-4-heptanone, 5-methyl-3-hexanone, 4-methyl-3-penten-2-one, volatile compounds highly appreciated in the bakery products for their buttery, fatty and fruity notes. So, the positive characteristic of Lactobacillus paracasei I1 to enhance the production of desired volatile compounds could make it suitable as adjunct culture starter in the bakery industry. Many differences in volatile organic compounds derived also by the type of flour used. Quinoa fermented doughs were characterized for specific nutty, roasted, acid and buttery tones derived from pyrazines, ketones and acid compounds whereas Kamut® fermented doughs were characterized for fruity, rose, green and sweet tones derived from aldehydes and ketones production. So, the use of quinoa and Kamut® flours opportunely fermented, as partial or complete substitution of wheat flour, may be interesting for producing more balanced bakery products with respect to nutritional aspects and to unique aromatic profile. Furthermore, the supplementation of these flours, rich in protein content and free amino acids, could represent an optimal substrate to enhance the growth of lactic acid bacteria used as starter culture in leavened bakery products.

Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

PubMed

Martinez-Villaluenga, C; Michalska, A; Frias, J; Piskula, M K; Vidal-Valverde, C; Zieliński, H

2009-01-01

The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin-Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutase-like activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition.

Programming Many-Core Systems with GRAMPS

DTIC Science & Technology

2010-08-01

12 3.2 Hypothetical GRAMPS cookie dough application . . . . . . . . . . . 13 3.3 Using a queue set...programming model. As shown, dough preparation is broken into individual stages corresponding to logical steps in 3.2. A GRAMPS EXAMPLE 13 Scoop Cookies Put on...chocolate chip cookie dough . the recipe [7]. Each stage sends its output downstream and takes as input the in- gredients and/or batter from its prior

An Evaluation System for Foodservice Equipment

DTIC Science & Technology

1985-10-01

flat beater, dough hook, wire whip, wing whip, pastry knife, and sweet dough hook. Some power takeoff attachments available are: vegetable sli er...used extensively for heavy doughs will place a greater stress on motor ana gear assemblies. Select a heavy shock absorbing system, and motor size 1/2...Doughrut Sugaring Machine Doughnut Glazer Blunder x\\utomatic Cookie Dropper Vertical Cutter Mixer Maat Chopper/Grinder Automatic Meat Marinator

Large Area Crop Inventory Experiment (LACIE). Phase 3 direct wheat study of North Dakota

NASA Technical Reports Server (NTRS)

Kinsler, M. C.; Nichols, J. D.; Ona, A. L. (Principal Investigator)

1979-01-01

The author has identified the following significant results. The green number and brightness scatter plots, channel plots of radiance values, and visual study of the imagery indicate separability between barley and spring wheat/oats during the wheat mid-heading to mid-ripe stages. In the LACIE Phase 3 North Dakota data set, the separation time is more specifically the wheat soft dough stage. At this time, the barley is ripening, and is therefore, less green and brighter than the wheat. Only 4 of the 18 segments studied indicate separation of barley/other spring small grain, even though 11 of the segments have acquisitions covering the wheat soft dough stage. The remaining seven segments had less than 5 percent barley based on ground truth data.

Status of Standardization Projects

DTIC Science & Technology

1993-03-31

XXX CABINET DOUGH PRF 18 PAN CAP GL B4 A 914 931 932 A GL YD 99 GS U B 7320 0875 A A XXX VEGETABLE CUT AND SL MACH GL B4 A 914 931 932 A GL YD 99 GS... DOUGH ROLLING MACHINES PIE YD H5 924 934 934 A YD 99 N 7320 0898 OO-D-2813 DOUGH ROLLING MACHINES PIE YD B4 924 934 934 A YO 99 N 7320 0899 A-A-50109...0903 A-A-XXX VEGETABLE PEELING MACHINE ELEC GL B4 A 931 934 934 A GL YD 99 GS N 7320 0904 MIL-D-13053D NOT 1 DOUGH TROUGHS GL H5 932 941 941 A GL YD 99

Defense Standardization Program Status of Standardization Projects

DTIC Science & Technology

1993-09-30

GS N 7320 0903 A-A-XXX VEGETABLE PEELING MACHINE ELEC GL B4 A 931 934 934 A GL YDI 99 GS N 7320 0904 MIL-D-13053D NOT 1 DOUGH TROUGHS GL H5 932 941...934 G GL YDi 99 GS U 7320 0906 MIL-D-2471D DOUGH DIVIDING MACHINE GL H5 931 941 934 G GL YDV 99 GS U 7320 0907 MIL-B-43386B NOT 1 BIN INGRE MOBILE GL...H5 932 941 934 G GL YDI 99 GS U 7320 0908 MIL-D-2351C DOUGH INTERMED PRF MACHINE GL H5 932 941 934 G GL YDV 99 GS U 7320 0909 MIL-D-2352C DOUGH

Perspective of surface active agents in baking industry: an overview.

PubMed

Ahmad, Asif; Arshad, Nazish; Ahmed, Zaheer; Bhatti, Muhammad Shahbaz; Zahoor, Tahir; Anjum, Nomana; Ahmad, Hajra; Afreen, Asma

2014-01-01

Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.

PubMed

Valle-Algarra, F M; Mateo, E M; Medina, A; Mateo, F; Gimeno-Adelantado, J V; Jimenez, M

2009-06-01

Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature-time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature-time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.

PubMed

Ceseviciene, Jurgita; Slepetiene, Alvyra; Leistrumaite, Alge; Ruzgas, Vytautas; Slepetys, Jonas

2012-11-01

The current study aimed to estimate the effects of organic and conventional production systems and four winter wheat (Triticum aestivum L.) bread cultivars on the technological properties of grain, flour, dough and bread, to increase current knowledge regarding the interactions of the technological properties of winter wheat and assess the cultivars for their suitability for organic production systems. All the technological properties winter wheat which were investigated were significantly affected by the agricultural production system and cultivars, and some of them, mostly grain quality parameters, by the harvest year. Grain from organic winter wheat had significantly lower protein and gluten contents, lower sedimentation and flour water absorption values, shorter dough stability time and lower loaf volume, but higher values of starch content and stronger gluten, compared with grain from the conventional wheat. For both production systems significant positive correlations of protein content with gluten content, sedimentation value, dough stability time, loaf volume, farinograph water absorption, and negative with starch content, gluten index were determined. Statistically significant differences between agricultural production systems were found. The cultivars Ada and Alma had better technological properties that make them more suitable for the organic production system, compared to Širvinta 1 and Zentos. Copyright © 2012 Society of Chemical Industry.

Effects of Hofmeister salt series on gluten network formation: Part I. Cation series.

PubMed

Tuhumury, H C D; Small, D M; Day, L

2016-12-01

Different cationic salts were used to investigate the effects of the Hofmeister salt series on gluten network formation. The effects of cationic salts on wheat flour dough mixing properties, the rheological and the chemical properties of the gluten extracted from the dough with different respective salts, were investigated. The specific influence of different cationic salts on the gluten structure formation during dough mixing, compared to the sodium ion, were determined. The effects of different cations on dough and gluten of different flours mostly followed the Hofmeister series (NH4(+), K(+), Na(+), Mg(2+) and Ca(2+)). The impacts of cations on gluten structure and dough rheology at levels tested were relatively small. Therefore, the replacement of sodium from a technological standpoint is possible, particularly by monovalent cations such as NH4(+), or K(+). However the levels of replacement need to take into account sensory attributes of the cationic salts. Copyright © 2016 Elsevier Ltd. All rights reserved.

Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique.

PubMed

Pontual, I; Amaral, G V; Esmerino, E A; Pimentel, T C; Freitas, M Q; Fukuda, R K; Sant'Ana, I L; Silva, L G; Cruz, A G

2017-04-01

The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material used at the manufacture (cassava flour or rice flour). Different perceptions of the four stimuli were detected by Chi-square test (X 2 =314.393, p<0.0001) for both groups. Seven categories were used for both groups: food/composition, health, doubt/uncertainty, novelty, negative feelings, positive feelings, and sensory aspects. The stimulus 'pizza dough made with cassava flour' was associated with the category "food/composition" and the stimuli 'pizza made with rice flour', 'pizza made with cassava flour' and 'thin dough' were associated with "positive feelings". The stimulus 'thick dough' was related only to the category "negative feelings". WA indicated that gluten-free pizza should have thin dough and us cassava flour or rice flour as the raw material. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough.

PubMed

Hernández-López, Maria José; Pallotti, Claudia; Andreu, Pasqual; Aguilera, Jaime; Prieto, José Antonio; Randez-Gil, Francisca

2007-05-01

Torulaspora delbrueckii is a baker's yeast that is highly tolerant to freeze-thaw stress, making it suitable for frozen dough technology. The T. delbrueckii strain PYCC5321, isolated from traditional bread dough, combines this tolerance with a high degree of ionic and osmotic stress resistance. However, the industrial use of this strain for frozen and sweet frozen baking is hampered by its small cell size, which causes clogging problems at the filtering stage. Here, we report the construction of a stable diploid strain of T. delbrueckii PYCC5321, which we named Td21-2n. The new strain was more than 2.7-fold bigger than their haploid counterpart, whereas biomass yield, stress resistance and sweet dough leavening ability were found to be similar in both strains. Moreover, the gassing power of the diploid after dough freezing also remained unaltered. Thus, Td21-2n meets the requirements necessary for industrial production and is suitable for application in frozen sweet baking products.

Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms.

PubMed

Gerits, Lien R; Pareyt, Bram; Masure, Hanne G; Delcour, Jan A

2015-04-01

Lipopan F and Lecitase Ultra lipases were used in straight dough bread making to study how wheat lipids affect bread loaf volume (LV) and crumb structure setting. Lipase effects on LV were dose and dough piece weight dependent. The bread quality improving mechanisms exerted by endogenous lipids were studied in terms of gluten network strengthening, which indirectly stabilizes gas cells, and in terms of direct interfacial gas cell stabilization. Unlike diacetyl tartaric esters of mono- and diacylglycerols (DATEM, used as control), lipase use did not impact dough extensibility. The effect on dough extensibility was therefore related to its lipid composition at the start of mixing. Both lipases and DATEM strongly increase the levels of polar lipids in dough liquor and their availability for and potential accumulation at gas cell interfaces. Lipases form lysolipids that emulsify other lipids. We speculate that DATEM competes with (endogenous) polar lipids for interacting with gluten proteins. Copyright © 2014 Elsevier Ltd. All rights reserved.

Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour.

PubMed

Marti, Alessandra; Bock, Jayne E; Pagani, Maria Ambrogina; Ismail, Baraem; Seetharaman, Koushik

2016-03-01

The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effect of microencapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits.

PubMed

Sudha, M L; Chetana, R; Reddy, S Yella

2014-12-01

The effect of microencapsulated fat powders on the rheological characteristics and quality of biscuits were studied and compared with the control native fat normally used in the biscuit industry. Commercial bakery fat was encapsulated using sodium caseinate or skimmed milk powder (SMP) and the fat content in the powders was in the range of 73 - 78 % for sodium caseinate, whereas it ranged between 57.5 and 61 % with SMP and the sugar content was in the range of 9.8 - 17.5 %. The rheological characteristics indicated that with high sodium caseinate and SMP, the doughs were more elastic. The TPA analysis showed that with increasing the casein content in the fat powder, the dough hardness increased, and the doughs were less cohesive. The quality of biscuits was comparable with lower amount of encapsulating agents. Powders with lower amount of agents had comparable benefits on the rheological characteristics of the dough and biscuit quality.

Effect of gelatinized flour fraction on thermal and rheological properties of wheat-based dough and bread.

PubMed

Carrillo-Navas, H; Guadarrama-Lezama, A Y; Vernon-Carter, E J; García-Díaz, S; Reyes, I; Alvarez-Ramírez, J

2016-11-01

This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid to enhance the strength of dough network by improving water retention and rheological characteristics. The gelatinized (90 °C) fraction of the wheat flour was incorporated in the dough formulation at different levels (5, 10, and 20% w/w). The effects of the gelatinized flour (GF) fraction on the dough rheology and thermal properties were studied. The incorporation of GF induced a moderate increase of dough viscoelasticity and reduced the freezing and melting enthalpies. On the other hand, the changes in bread textural properties brought by incorporation of GF were insignificant, indicating that the gelatinized fraction acted as a binder that enhanced water trapping in the structure. SEM images showed a more heterogeneous crumb microstructure (e.g., gas cells, porous, etc.) bread prepared using GF. Drying kinetics obtained from TGA indicated that the water diffusivity decreased with the incorporation of GF, which suggested that the bread had a compact microstructure.

Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making.

PubMed

Struyf, Nore; Laurent, Jitka; Verspreet, Joran; Verstrepen, Kevin J; Courtin, Christophe M

2017-04-26

Identification and use of yeast strains that are unable to consume one or more otherwise fermentable substrate types could allow a more controlled fermentation process with more flexibility regarding fermentation times. In this study, Saccharomyces cerevisiae strains with different capacities to consume substrates present in wheat were selected to investigate the impact of substrate limitation on dough fermentation and final bread volume. Results show that fermentation of dough with maltose-negative strains relies on the presence of fructan and sucrose as fermentable substrates and can be used for regular bread making. Levels of fructan and sucrose, endogenously present or added, hence determine the extent of fermentation and timing at the proofing stage. Whole meal is inherently more suitable for substrate-limited fermentation than white flour due to the presence of higher native levels of these substrates. Bread making protocols with long fermentation times are accommodated by addition of substrates such as sucrose.

Prevention of GABA reduction during dough fermentation using a baker's yeast dal81 mutant.

PubMed

Ando, Akira; Nakamura, Toshihide

2016-10-01

γ-Aminobutyric acid (GABA) is consumed by yeasts during fermentation. To prevent GABA reduction in bread dough, a baker's yeast mutant AY77 deficient in GABA assimilation was characterized and utilized for wheat dough fermentation. An amber mutation in the DAL81 gene, which codes for a positive regulator of multiple nitrogen degradation pathways, was found in the AY77 strain. The qPCR analyses of genes involved in nitrogen utilization showed that transcriptional levels of the UGA1 and DUR3 genes encoding GABA transaminase and urea transporter, respectively, are severely decreased in the AY77 cells. The AY77 strain cultivated by fed-batch culture using cane molasses exhibited inferior gas production during dough fermentation compared to that of wild-type strain AY13. However, when fed with molasses containing 0.5% ammonium sulfate, the mutant strain exhibited gas production comparable to that of the AY13 strain. In contrast to the AY13 strain, which completely consumed GABA in dough within 5 h, the AY77 strain consumed no GABA under either culture condition. Dough fermentation with the dal81 mutant strain should be useful for suppression of GABA reduction in breads. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.

PubMed

Zhang, Cui-Ying; Lin, Xue; Feng, Bing; Liu, Xiao-Er; Bai, Xiao-Wen; Xu, Jia; Pi, Li; Xiao, Dong-Guang

2016-07-01

Leavening ability in sweet dough is required for the commercial applications of baker's yeast. This property depends on many factors, such as glycolytic activity, sucrase activity, and osmotolerance. This study explored the importance of sucrase level on the leavening ability of baker's yeast in sweet dough. Furthermore, the baker's yeast strains with varying sucrase activities were constructed by deleting SUC2, which encodes sucrase or replacing the SUC2 promoter with the VPS8/TEF1 promoter. The results verify that the sucrase activity negatively affects the leavening ability of baker's yeast strains under high-sucrose conditions. Based on a certain level of osmotolerance, sucrase level plays a significant role in the fermentation performance of baker's yeast, and appropriate sucrase activity is an important determinant for the leavening property of baker's yeast in sweet dough. Therefore, modification on sucrase activity is an effective method for improving the leavening properties of baker's yeast in sweet dough. This finding provides guidance for the breeding of industrial baker's yeast strains for sweet dough leavening. The transformants BS1 with deleted SUC2 genetic background provided decreased sucrase activity (a decrease of 39.3 %) and exhibited enhanced leavening property (an increase of 12.4 %). Such a strain could be useful for industrial applications.

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.

PubMed

Codină, Georgiana Gabriela; Mironeasa, Silvia; Mironeasa, Costel; Popa, Ciprian N; Tamba-Berehoiu, Radiana

2012-02-01

In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph. Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P < 0.05 and P < 0.01) between the parameters of wheat dough studied by the Mixolab and its rheological properties measured with the Alveograph. A number of six predictive linear equations were obtained. Linear regression models gave multiple regression coefficients with R²(adjusted) > 0.70 for P, R²(adjusted) > 0.70 for W and R²(adjusted) > 0.38 for L, at a 95% confidence interval. Copyright © 2011 Society of Chemical Industry.

Image analysis and mathematical modelling for the supervision of the dough fermentation process

NASA Astrophysics Data System (ADS)

Zettel, Viktoria; Paquet-Durand, Olivier; Hecker, Florian; Hitzmann, Bernd

2016-10-01

The fermentation (proof) process of dough is one of the quality-determining steps in the production of baking goods. Beside the fluffiness, whose fundaments are built during fermentation, the flavour of the final product is influenced very much during this production stage. However, until now no on-line measurement system is available, which can supervise this important process step. In this investigation the potential of an image analysis system is evaluated, that enables the determination of the volume of fermented dough pieces. The camera is moving around the fermenting pieces and collects images from the objects by means of different angles (360° range). Using image analysis algorithms the volume increase of individual dough pieces is determined. Based on a detailed mathematical description of the volume increase, which based on the Bernoulli equation, carbon dioxide production rate of yeast cells and the diffusion processes of carbon dioxide, the fermentation process is supervised. Important process parameters, like the carbon dioxide production rate of the yeast cells and the dough viscosity can be estimated just after 300 s of proofing. The mean percentage error for forecasting the further evolution of the relative volume of the dough pieces is just 2.3 %. Therefore, a forecast of the further evolution can be performed and used for fault detection.

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.

PubMed

Jeong, Seul-Gi; Kang, Dong-Hyun

2017-06-01

This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D 10 -values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D 10 -value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Protein-transitions in and out of the dough matrix in wheat flour mixing.

PubMed

Wang, Xiaolong; Appels, Rudi; Zhang, Xiaoke; Bekes, Ferenc; Torok, Kitti; Tomoskozi, Sandor; Diepeveen, Dean; Ma, Wujun; Islam, Shahidul

2017-02-15

Sequential protein behavior in the wheat dough matrix under continuous mixing and heating treatment has been studied using Mixolab-dough samples from two Australian wheat cultivars, Westonia and Wyalkatchem. Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis indicated that 32min (80°C) was a critical time point in forming large protein complexes and loosing extractability of several protein groups like y-type high molecular weight glutenin subunits (HMW-GSs), gamma-gliadins, beta-amylases, serpins, and metabolic proteins with higher mass. Up to 32min (80°C) Westonia showed higher protein extractability compared to Wyalkatchem although it was in the opposite direction thereafter. Twenty differentially expressed proteins could be assigned to chromosomes 1D, 3A, 4A, 4B, 4D, 6A, 6B, 7A and 7B. The results expanded the range of proteins associated with changes in the gluten-complex during processing and provided targets for selecting new genetic variants associated with altered quality attributes of the flour. Copyright © 2016 Elsevier Ltd. All rights reserved.

Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs.

PubMed

Lopes-da-Silva, J A; Santos, Dora M J; Freitas, Andreia; Brites, Carla; Gil, Ana M

2007-07-11

The undeveloped doughs of two wheat flours differing in technological performance were characterized at the supramolecular level, by fundamental small-deformation oscillatory rheology and shear viscometry, and at the molecular level, by nuclear magnetic resonance (NMR) spectroscopy. For the harder variety, the higher storage moduli indicated lower mobility of the protein/water matrix in the 0.001-100 s range. Conversely, 1H NMR indicated higher molecular mobility in the sub-microsecond range for protein/water, whereas starch was found to be generally more hindered. It is suggested that faster protein/water motions are at the basis of the higher structural rearrangement indicated by tan delta for the harder variety. Rheological effects of heating-cooling reflect mainly starch behavior, whereas 1H NMR spectra and relaxation times give additional information on component mixing and molecular mobility. The heated softer variety dough formed a rigid lattice and, although a similar tendency was seen for the hard variety, all of its components remained more mobile. About 60% of starch crystallizes in both varieties, which may explain their similar rheological behaviors upon cooling.

Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.

PubMed

Maiya, G Koushika; Shwetha, B G; Indrani, D

2015-01-01

Barley (Hordeum sativum) is a good source of dietary fibre, particularly β-glucan. Effect of 10, 20, 30 and 40% barley flour on the rheological characteristics of dough and quality characteristics of south Indian parotta was studied. Use of increasing amount of barley flour from 0 to 40% increased farinograph water absorption and decreased stability, increased extensograph resistance to extension and decreased extensibility, decreased amylograph set back and increased peak viscosity values. Sensory analysis showed that use of barley flour above 30% brought about adverse effect on the quality of parotta. Addition of combination of 2% dry gluten powder and 0.001% xylanase enzyme, XY (combination of improvers) decreased elasticity, increased extensibility of the dough and quality of parotta with 30% BF. During 48 h of storage, parottas with 30% barley flour remained softer than control parotta. The total dietary fibre and β-glucan contents of parotta with 30% BF were 2.0 and 10.5 times higher than the control parotta. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

PubMed Central

Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

2012-01-01

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality.

PubMed

Zhen, Shoumin; Han, Caixia; Ma, Chaoying; Gu, Aiqin; Zhang, Ming; Shen, Xixi; Li, Xiaohui; Yan, Yueming

2014-12-19

Low-molecular-weight glutenin subunits (LMW-GS), encoded by Glu-3 complex loci in hexaploid wheat, play important roles in the processing quality of wheat flour. To date, the molecular characteristics and effects on dough quality of individual Glu-3 alleles and their encoding proteins have been poorly studied. We used a Glu-A3 deletion line of the Chinese Spring (CS-n) wheat variety to conduct the first comprehensive study on the molecular characteristics and functional properties of the LMW-GS allele Glu-A3a. The Glu-A3a allele at the Glu-A3 locus in CS and its deletion in CS-n were identified and characterized by proteome and molecular marker methods. The deletion of Glu-A3a had no significant influence on plant morphological and yield traits, but significantly reduced the dough strength and breadmaking quality compared to CS. The complete sequence of the Glu-A3a allele was cloned and characterized, which was found to encode a B-subunit with longer repetitive domains and an increased number of α-helices. The Glu-A3a-encoded B-subunit showed a higher expression level and accumulation rate during grain development. These characteristics of the Glu-A3a allele could contribute to achieving superior gluten quality and demonstrate its potential application to wheat quality improvement. Furthermore, an allele-specific polymerase chain reaction (AS-PCR) marker for the Glu-A3a allele was developed and validated using different bread wheat cultivars, including near-isogenic lines (NILs) and recombinant inbred lines (RILs), which could be used as an effective molecular marker for gluten quality improvement through marker-assisted selection. This work demonstrated that the LMW-GS allele Glu-A3a encodes a specific LMW-i type B-subunit that significantly affects wheat dough strength and breadmaking quality. The Glu-A3a-encoded B-subunit has a long repetitive domain and more α-helix structures as well as a higher expression level and accumulation rate during grain development, which could facilitate the formation of wheat with a stronger dough structure and superior breadmaking quality.

Overexpression of the transcription activator Msn2 enhances the fermentation ability of industrial baker's yeast in frozen dough.

PubMed

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

2012-01-01

We constructed a self-cloning diploid baker's yeast strain that overexpressed the transcription activator Msn2. It showed higher tolerance to freeze-thaw stress and higher intracellular trehalose level than observed in the wild-type strain. Overexpression of Msn2 also enhanced the fermentation ability of baker's yeast cells in frozen dough. Hence, Msn2-overexpressing baker's yeast should be useful in frozen-dough baking.

Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls.

PubMed

Guevara-Arauza, Juan Carlos; Bárcenas, Diego Guadalupe; Ortega-Rivas, Enrique; Martínez, Jaime David Pérez; Hernández, Jaime Reyes; de Jesús Ornelas-Paz, José

2015-05-01

In this study the addition of total fiber (TF), insoluble fiber (IF), and soluble fiber (SF) from nopal to wheat flour used to make bread rolls was assessed. The rheological properties of dough as well as quality, texture, sensorial and physical characteristics of the crumb rolls produced were evaluated. The storage (23.50 MPa) and loss modulus (11.95 MPa) for SF-dough were the lowest indicating that a less visco-elastic behavior was obtained. Polarized light microscopy showed that a more homogeneous size and a better distribution of starch granules were developed into SF-dough. Crumb hardness (3.25-4.78 N) and chewiness (0.31-0.81 N) of SF-rolls were lower than the control experiment (3.99-5.81 N and 0.35-1.01 N respectively). Springiness for all treatments was constant (1.0) compared with the control (1.02-0.87) for 2 days of storage. The lowest cohesiveness values (0.24-014) were computed by IF treatment for a similar storage time. The specific crumb volume increased by 12.46, 9.03 and 1.10 % by the addition of SF, TF and IF respectively. The lowest rate of staling was shown by SF-rolls (0.199) and it was followed by TF (0.296), IF (0.381) and control (0.458) treatments. As a result, the highest scores on quality (9.3 out of 10) and sensorial attributes (from 8.9 up to 9.7) were assigned to SF-rolls.

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.

PubMed

Tavakoli, Hamid Reza; Jonaidi Jafari, Nematollah; Hamedi, Hassan

2017-04-01

The use of hydrocolloids in frozen dough has become frequent as bread improvers due to their anti-staling effect. Nevertheless, the impact of both different frozen storage and Arabic gum level in non-prefermented flat dough with following thawing procedure have not been studied. This work intended to study the effect of three different ratio of Arabic gum on rheological properties of 1, 7, and 30 days of frozen storage and the quality of the bread made from. In order to gain the least detrimental effects on gluten network, we used rapid rate freezing and microwave heating in thawing stage. Rheological results showed that the unfrozen samples to which Arabic gum had been added rendered the highest resistance to extension. The resistance of gum fortified samples were less than fresh dough, however the decline was not significant in 3.0% Arabic gum dough kept in a month storage (p > .05). The similar findings were obtained for extensibility and adhesiveness; in which the maximum incorporation of Arabic gum lessen the destructive impact of long freezing storage. Addition of 3% gum could be able to retard staling through an increment in hydrophilic bonds between water molecules and amylose during thawing (p < .05). The overall rating of Arabic gum enriched samples was similar with bread made from non-frozen dough, even after 30 days of storage as indicated by the sensory evaluation of breads. Producing a chapatti-like fermented bread without long fermentation period. Formulation a frozen dough without using chemical additives. Introducing a proper use of a new defrosting method with the aim of achieving a better texture. Improvement in retarding staling by the use of Gum Arabic after 7 days. © 2016 Wiley Periodicals, Inc.

Self-cloning baker's yeasts that accumulate proline enhance freeze tolerance in doughs.

PubMed

Kaino, Tomohiro; Tateiwa, Tetsuya; Mizukami-Murata, Satomi; Shima, Jun; Takagi, Hiroshi

2008-09-01

We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding gamma-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

Leadership Handbook for the Armor Officer. Volume 1. Thoughts on Leadership

DTIC Science & Technology

1986-01-01

alert, the CCR tankers, redlegs (artillerymen) and doughs (infantrymen) received same badly needed replacements. 7hey repaired their vehicles and...reorganized their troops and crews for the next morning’s attack. On the 24th, Team B’s tanks and doughs attacked again, fighting their way into the very...briefly captured by the Germans while he was attempting to find the accompanying medic jeep, but abandoned as the B Company doughs advanced. As the

Combating Biological Terrorism from Imported Food

DTIC Science & Technology

2011-03-24

2006 Lettuce 0 71 E. coli 2009 Cookie dough 0 65 E. coli 2007 Snack food 0 65 Salmonella 2010 Duck eggs 1 63 Salmonella 2007 Pet food 0 62...Eating Raw Refrigerated, Prepackaged Nestle Toll House Cookie Dough . Sixty-five people from twenty-nine states were infected with E. coli O157:H7 from...eating raw refrigerated, prepackaged Nestle Toll House cookie dough 1 March to 18 June 2009 (CDC, “Multistate”, 2009a) Outbreak of Salmonella

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.

PubMed

Ben Jeddou, Khawla; Bouaziz, Fatma; Zouari-Ellouzi, Soumaya; Chaari, Fatma; Ellouz-Chaabouni, Semia; Ellouz-Ghorbel, Raoudha; Nouri-Ellouz, Oumèma

2017-02-15

Demand for health oriented products such as low calories and high fiber product is increasing. The aim of the present work was to determine the effect of the addition of potato peel powders as protein and dietary fiber source on the quality of the dough and the cake. Powders obtained from the two types of peel flour showed interesting water binding capacity and fat absorption capacity. Potato peel flours were incorporated in wheat flours at different concentration. The results showed that peel powders additionally considerably improved the Alveograph profile of dough and the texture of the prepared cakes. In addition color measurements showed a significant difference between the control dough and the dough containing potato peels. The replacement of wheat flour with the potato powders reduced the cake hardness significantly and the L(*) and b(*) dough color values. The increased consumption of cake enriched with potato peel fiber is proposed for health reasons. The study demonstrated that protein/fiber-enriched cake with good sensory quality could be produced by the substitution of wheat flour by 5% of potato peel powder. In addition and technological point of view, the incorporation of potato peel powder at 5% increase the dough strength and elasticity-to-extensibility ratio (P/L). Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.

Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

PubMed

Abiodun, O A; Akinoso, R

2015-05-01

The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala' production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 (°)C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm(3) respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63-46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam.

Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.

PubMed

Nicks, François; Richel, Aurore; Dubrowski, Thomas; Wathelet, Bernard; Wathelet, Jean-Paul; Blecker, Christophe; Paquot, Michel

2013-08-15

Ferulic acid esterified with poly(ethylene glycol) with three different average molecular weights (200, 400 and 1000 g mol(-1)) was studied in bread-making. The effects of these antioxidants on the properties of wheat flour dough and bread were analysed and compared with those obtained with ferulic acid and two commercial surfactants, the diacetyl tartaric acid ester of mono- and diglycerides and sodium stearoyl lactylate. Farinographic and alveographic methods as well as weight, volume and bread firmness measurements were used for this purpose. Similar to ferulic acid, when the PEGylated derivatives were implemented in the dough (5000 ppm), it accelerated the breakdown of the dough and decreased its rheological properties. However, the important diminution of loaf volume, observed when dough supplemented with ferulic acid was baked, was avoided. That decrease in volume was related to the inhibition of the yeast (Saccharomyces cerevisae) by the unesterified ferulic acid. Moreover, two of the PEGylated ferulic acids even contributed to an increase of loaf volumes (5-6%) and demonstrated crumb softener properties. The addition of ferulic acid to wheat flour dough caused the inhibition of the yeast, which resulted in decreased bread volume. That effect could be avoid by the esterification of ferulic acid with poly(ethylene glycol). © 2013 Society of Chemical Industry.

The effect of pineapple core fiber on dough rheology and the quality of mantou.

PubMed

Shiau, Sy-Yu; Wu, Ming-Yin; Liu, Yao-Ling

2015-09-01

The consumption of dietary fiber offers the health benefit of lowering the risk of many chronic diseases. Pineapple core fiber (PCF) in this study was extracted and incorporated into dough and mantou (i.e., steamed bread). The effects of PCF substitution and fiber size on textural and rheological properties of dough and mantou were evaluated by a texture analyzer. The substitution of wheat flour by PCF resulted in a stiffer and less extensible dough with or without fermentation. The hardness and gumminess of mantou significantly increased as the PCF substitution increased from 0% to 15%, but the cohesiveness, specific volume, and elasticity significantly decreased with the fiber substitution. Ten percent PCF-enriched dough and mantou with various fiber sizes had similar rheological and textural properties, except for the k 1 and k 2 values. By sensory evaluation, 5% PCF-enriched mantou and the control bread had better acceptability in texture, color, odor, and overall acceptability, compared to mantous enriched with 10% or 15% PCF. Significant correlations existed between the rheological properties of dough and textural parameters of mantou and between the sensory quality and textural parameters of mantou. Therefore, we suggest that fiber-enriched mantou can be prepared with 5% PCF substitution to increase the intake of dietary fiber and maintain the quality of mantou. Copyright © 2014. Published by Elsevier B.V.

The genetic control of milling yield, dough rheology and baking quality of wheat.

PubMed

Kuchel, H; Langridge, P; Mosionek, L; Williams, K; Jefferies, S P

2006-05-01

Improving the end-use quality of wheat is a key target for many breeding programmes. With the exception of the relationship between glutenin alleles and some dough rheological characters, knowledge concerning the genetic control of wheat quality traits is somewhat limited. A doubled haploid population produced from a cross between two Australian cultivars 'Trident' and 'Molineux' has been used to construct a linkage map based largely on microsatellite molecular makers. 'Molineux' is superior to 'Trident' for a number of milling, dough rheology and baking quality characteristics, although by international standards 'Trident' would still be regarded as possessing moderately good end-use quality. This population was therefore deemed useful for investigation of wheat end-use quality. A number of significant QTL identified for dough rheological traits mapped to HMW and LMW glutenin loci on chromosomes 1A and 1B. However, QTL associated with dough strength and loaf volume were also identified on chromosome 2A and a significant QTL associated with loaf volume and crumb quality was identified on chromosome 3A. A QTL for flour protein content and milling yield was identified on chromosome 6A and a QTL associated with flour colour reported previously on chromosome 7B was confirmed in this population. The detection of loci affecting dough strength, loaf volume and flour protein content may provide fresh opportunities for the application of marker-assisted selection to improve bread-making quality.

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product.

PubMed

de la Horra, Ana E; Barrera, Gabriela N; Steffolani, Eugenia M; Ribotta, Pablo D; León, Alberto E

2017-08-01

The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.

Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.

PubMed

Minervini, Fabio; Celano, Giuseppe; Lattanzi, Anna; De Angelis, Maria; Gobbetti, Marco

2016-12-01

This study aimed at understanding the effect of additional ingredients (baker's yeast, macerated pears, grape must, honey, or water from macerated pears) on the microbiota and biochemical characteristics of durum wheat-based sourdough. One dough prepared using only flour was used as the control (control-dough). Compared to the control-dough, doughs containing additional ingredients showed higher (P < 0.05) cell numbers of lactic acid bacteria after the first fermentation. Constant pH of ca. 4.0 was found after two (macerated pears or water pears-doughs) to seven (control-dough) back-slopping steps. The use of additional ingredients caused lower microbial diversity, after the first fermentation and in mature sourdoughs. Regardless of the type of ingredient used, OTU belonging to the genus Lactobacillus represented more than 95% of the total Firmicutes in mature sourdoughs. Some metabolic capacities of microbial community of the mature sourdoughs were linked to the additional ingredient. Based on culture-dependent method, Lactobacillus plantarum and Saccharomyces cerevisiae dominated in all the sourdoughs. However, the sourdoughs showed different strains of these two species. Other lactic acid bacterium species were associated to baker's yeast, grape must and macerated pears. The different microbial composition was correlated (r > 0.7, P < 0.05) with several biochemical characteristics of the sourdoughs (e.g., free amino acids and their derivatives). Copyright © 2016 Elsevier Ltd. All rights reserved.

Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

PubMed

Rakita, Slađana; Dokić, Ljubica; Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Torbica, Aleksandra

2018-06-01

The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit values of GlutoPeak parameters which would be highly beneficial for millers and bakers when determine suitability of flour for end-use. © 2017 Wiley Periodicals, Inc.

Protein interactions during flour mixing using wheat flour with altered starch.

PubMed

Wang, Xiaolong; Appels, Rudi; Zhang, Xiaoke; Diepeveen, Dean; Torok, Kitti; Tomoskozi, Sandor; Bekes, Ferenc; Ma, Wujun; Sharp, Peter; Islam, Shahidul

2017-09-15

Wheat grain proteins responses to mixing and thermal treatment were investigated using Mixolab-dough analysis systems with flour from two cultivars, Ventura-26 (normal amylose content) and Ventura-19 (reduced amylose content). Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis revealed that, stress associated and metabolic proteins largely interacted with dough matrix of Ventura-26 after 26min (56°C); gliadins, avenin-like b proteins, LMW-GSs, and partial globulins showed stronger interactions within the dough matrix of Ventura-26 at 32min/C3 (80°C), thereafter, however, stronger protein interactions were observed within the dough matrix of Ventura-19 at 38min/C4 (85°C) and 43min (80°C). Thirty-seven proteins associated with changes in dough matrix due to reduced amylose content were identified by mass spectrometry and mainly annotated to the chromosome group 1, 4, and 6. The findings provide new entry points for modifying final product attributes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains.

PubMed

Hernandez-Lopez, M J; Prieto, J A; Randez-Gil, F

2003-01-01

The response of Saccharomyces cerevisiae and freeze-tolerant Torulaspora delbrueckii strains to osmotic stress and their CO2 production capacity in sweet and frozen-sweet dough has been examined. T. delbrueckii strains, IGC5321 and IGC5323 showed higher leavening ability than Saccharomyces, specially after exposure to hyperosmotic stress of bread dough containing 20% sucrose and 2% salt added. In addition, Torulaspora and especially T. delbrueckii IGC5321 exhibited no loss of CO2 production capacity during freeze-thaw stress. Overall, these results appeared to indicate that Torulaspora cells are more tolerant than Saccharomyces to osmotic stress of bread dough. This trait correlated with a low invertase activity, a slow rate of trehalose mobilisation and the ability to respond rapidly to osmotic stress. Growth behaviour on high osmotic synthetic media was also examined. Cells of the IGC5321 strain showed intrinsic osmotolerance and ion toxicity resistance. However, T. delbrueckii IGC5323 exhibited a clear phenotype of osmosensitivity. Hence, this characteristic may not be essential or the only determinant for leavening ability in salted high-sugar dough.

Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.

PubMed

Surdyk, Nicolas; Rosén, Johan; Andersson, Roger; Aman, Per

2004-04-07

A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed. The dough contained wheat endosperm flour with a low content of precursors for acrylamide formation (asparagine and reducing sugars), dry yeast, salt, and water. The effects of asparagine and fructose, added to the dough, were studied in an experiment with a full factorial design. More than 99% of the acrylamide was found in the crust. Added asparagine dramatically increased the content of acrylamide in crusts dry matter (from about 80 microg/kg to between 600 and 6000 microg/kg) while added fructose did not influence the content. The effects of temperature and time of baking were studied in another experiment using a circumscribed central composite design. Mainly temperature (above 200 degrees C) but also time increased the acrylamide content in crust dry matter (from below 10 to 1900 microg/kg), and a significant interaction was found between these two factors. When baked at different conditions with the same ingredients, a highly significant relationship (P < 0.001) between color and acrylamide content in crust was found. Added asparagine, however, did not increase color, showing that mainly other amino compounds are involved in the browning reactions.

JPRS Report, Latin America, Reference Aid, Glossary of Spanish and Portuguese Narcotics Terms.

DTIC Science & Technology

1989-05-04

devils, seconal, barbiturates, amphetamines, LSD a "deal"—to make a connection to obtain drugs (Ar) to deal bread, dough , money "dirty money...drug addict federal police; feds, "G" men PCP; angel dust; phencyclidine bread, dough , money weapon (Ar) a fix, a jab to inject, to shoot up...used to cut heroin); manida, mannite, milk sugar brick (usually a kilogram of hashish or marijuana) bread, dough , money money laundering to

Meaning Metrics: Measure, Mix, Manipulate, and Mold.

ERIC Educational Resources Information Center

Shaw, Jean M.

1981-01-01

Many learning activities designed to make metric measurement meaningful to children are described. The manufacture and use of play dough is featured. Several simple recipes for preparing dough are included. (MP)

Antifungal activity of synthetic cowpea defensin Cp-thionin II and its application in dough.

PubMed

Thery, Thibaut; Arendt, Elke K

2018-08-01

Plant defensins are small, cysteine-rich antimicrobial peptides of the immune system found in several organs during plant development. A synthetic peptide, KT43C, a linear analogue of the native Cp-thionin II found in cowpea seeds, was evaluated for its antifungal potential. It was found that KT43C displayed antifungal activity against Fusarium culmorum, Penicillium expansum and Aspergillus niger. Like native plant defensins, KT43C showed thermostability up to 100 °C and cation sensitivity. The synthetic peptide decreased the fungal growth without inducing morphogenic changes in the fungal hyphae. Non-inhibitory concentrations of the peptide induced permeabilization of the fungal membrane. In addition, high concentrations of KT43C induced the production of reactive oxygen species in the granulated cytoplasm. To investigate potential applications, the peptide was used as an additive in the preparation of dough which did not contain yeast. This peptide delayed the development of fungal growth in the dough by 2 days. Furthermore, KT43C did not induce red blood cell lysis up to a concentration of 200 μg.ml -1 . These results highlight the potential for the use of synthetic antimicrobial defensins for shelf-life extension of food products. Copyright © 2018 Elsevier Ltd. All rights reserved.

Type utilization of baked-smashed sweet potato and vegetables on patisserie product

NASA Astrophysics Data System (ADS)

Ana; Subekti, S.; Sudewi; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

2016-04-01

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

Utilization of Baked-Smashed Sweet Potato and Vegetables on Patisserie Product

NASA Astrophysics Data System (ADS)

Ana, A.; Subekti, S.; Sudewi, S.; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

2018-02-01

The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

Pregnancy Complications: Salmonellosis

MedlinePlus

... including homemade mayonnaise, hollandaise sauce, Caesar salad dressing, cookie dough, frostings and homemade ice cream. Unpasteurized milk, milk ... including homemade mayonnaise, hollandaise sauce, Caesar salad dressing, cookie dough, frostings and homemade ice cream. Unpasteurized milk, milk ...

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

PubMed Central

Kurek, Marcin; Wyrwisz, Jarosław; Piwińska, Monika; Wierzbicka, Agnieszka

2016-01-01

Summary In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group. The storage modulus values of dough with OFP1 most closely approximated those of the control group. The addition of OFP1 did not affect significantly the colour compared to the other samples. Increasing the proportion of oat fibre powder resulted in increased firmness, which was most prominent in wheat bread rolls with oat fibre powder of smaller particle sizes. The addition of oat fibre powder with smaller particles resulted in a product with the rheological and colour parameters that more closely resembled control sample. PMID:27904392

The influence of Glu-1 and Glu-3 loci on dough rheology and bread-making properties in wheat (Triticum aestivum L.) doubled haploid lines.

PubMed

Langner, Monika; Krystkowiak, Karolina; Salmanowicz, Bolesław P; Adamski, Tadeusz; Krajewski, Paweł; Kaczmarek, Zygmunt; Surma, Maria

2017-12-01

The major determinants of wheat quality are Glu-1 and Glu-3 glutenin loci and environmental factors. Additive effects of alleles at the Glu-1 and Glu-3 loci, as well as their interactions, were evaluated for dough rheology and baking properties in four groups of wheat doubled haploid lines differing in high- and low-molecular-weight glutenin composition. Flour quality, Reomixer (Reologica Instruments, Lund, Sweden), dough extension, Farinograph (Brabender GmbH, Duisburg, Germany) and baking parameters were determined. Groups of lines with the alleles Glu-A3b and Glu-B3d were characterized by higher values of dough and baking parameters compared to those with the Glu-A3e and Glu-B3a alleles. Effects of interactions between allelic variants at the Glu-1 and Glu-3 loci on Reomixer parameters, dough extension tests and baking parameters were significant, although additive effects of individual alleles were not always significant. The allelic variants at Glu-B3 had a much greater effect on dough rheological parameters than the variants at Glu-A3 or Glu-D3 loci. The effect of allelic variations at the Glu-D3 loci on rheological parameters and bread-making quality was non-significant, whereas their interactions with a majority of alleles at the other Glu-1 × Glu-3 loci were significant. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes.

PubMed

Beck, Margit; Jekle, Mario; Becker, Thomas

2012-02-01

The rheological properties of wheat dough for yeast-leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ wheat flour. Rheological tests carried out to make this evaluation included (1) empirical rheological methods of the Farinograph, load extension and a dough stickiness test and (2) fundamental rheological methods of creep recovery and dynamic rheometry. Modifications to the gluten matrix microstructure by NaCl were examined by confocal laser-scanning microscopy. Highly significant (P⩽0.001) differences due to NaCl addition could be determined in particular by the stickiness test as well as by examination of the creep test with the Burger model. Rheological changes measured in the creep test probably depend on protein charge shielding due to NaCl interaction, resulting in an improvement in gluten network formation. An increase in dough stickiness was measured when using NaCl. The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent. Copyright © 2011 Society of Chemical Industry.

Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol

PubMed Central

ben Omar, Nabil; Ampe, Frédéric

2000-01-01

The dynamics of the microbial community responsible for the traditional fermentation of maize in the production of Mexican pozol was investigated by using a polyphasic approach combining (i) microbial enumerations with culture media, (ii) denaturing gradient gel electrophoresis (DGGE) fingerprinting of total community DNA with bacterial and eukaryotic primers and sequencing of partial 16S ribosomal DNA (rDNA) genes, (iii) quantification of rRNAs from dominant microbial taxa by using phylogenetic oligonucleotide probes, and (iv) analysis of sugars and fermentation products. A Streptococcus species dominated the fermentation and accounted for between 25 and 75% of the total flora throughout the process. Results also showed that the initial epiphytic aerobic microflora was replaced in the first 2 days by heterofermentative lactic acid bacteria (LAB), including a close relative of Lactobacillus fermentum, producing lactic acid and ethanol; this heterolactic flora was then progressively replaced by homofermentative LAB (mainly close relatives of L. plantarum, L. casei, and L. delbrueckii) which continued acidification of the maize dough. At the same time, a very diverse community of yeasts and fungi developed, mainly at the periphery of the dough. The analysis of the DGGE patterns obtained with bacterial and eukaryotic primers targeting the 16S and 18S rDNA genes clearly demonstrated that there was a major shift in the community structure after 24 h and that high biodiversity—according to the Shannon-Weaver index—was maintained throughout the process. These results proved that a relatively high number of species, at least six to eight, are needed to perform this traditional lactic acid fermentation. The presence of Bifidobacterium, Enterococcus, and enterobacteria suggests a fecal origin of some important pozol microorganisms. Overall, the results obtained with different culture-dependent or -independent techniques clearly confirmed the importance of developing a polyphasic approach to study the ecology of fermented foods. PMID:10966374

Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums.

PubMed

Sahari, M A; Mohammadi, R; Hamidi Esfehani, Z

2014-01-01

Effects of salep gum at concentrations of 0.5%, 1%, 3%, and 5% (w/w flour basis) and the Persian gum at concentrations of 0.5%, 1%, and 3% (w/w flour basis) and combination of the two gums at concentrations of 0.5% + 0.5%, 0.75% + 0.25%, and 0.25% + 0.75% on rheological properties of the wheat flour dough and quality of Taftoon bread were studied with regard to retardation of staling. Rheological (farinograph and extensograph) characteristics, staling, and organoleptic evaluations were performed on the dough and the resulting Taftoon bread. Statistical results showed that the salep gum at 5% and Persian gum at 3% (w/w flour basis) had a significant effect on the dough properties. Salep and Persian gums when each separately added increased and decreased dough water absorption, respectively. Both hydrocolloids increased the dough resistance to extension and decreased its extensibility. Persian gum shows dual nature in water absorption and some other baking properties. Textural studies revealed that addition of 5% salep gum (w/w flour basis) reduced the bread crumb firmness and delayed the staling process of the Taftoon bread. X-ray diffraction study also confirmed this result.

Engineering and Design Criteria for Navy Facilities.

DTIC Science & Technology

1987-11-20

ELECTRIC, AND STANDS, GRIDDLE MI L-R-2357G (2) OCT. 1980 G INT AMD 3 RANGE, GAS, (CCMMERCIAL) HEAVY DUTY MI L-D-2467F JUL. 1987 E MAR. 1974. DOUGH ...3420D PACKAGING MATERIALS, VOLATILE CORROSION !NHIBITOR, TREATED, OPAQUE d~~ .; . . . .p -. % . % " - " MIL-D-3886F NOV i986 E P E 8 978 DOUGH ...10388G APR. 1982 PIPE FITTING, ONE OR MORE ENDS GPOVED MIL-S-1 1183E JUN. 1977 SCALE, DIAL AND BEAM INDICATING, BAKERS, DOUGH PIECE CHECK I NG MIL-M

Dough properties and bread-making quality-related characteristics of Yumechikara near-isogenic wheat lines carrying different Glu-B3 alleles

PubMed Central

Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M.; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi

2015-01-01

We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of ‘Yumechikara’ that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dough property, followed by Glu-B3ab, with Glu-B3h being the least effective. The results of measurement of mixing time during bread-making were similar to those for PTs, i.e., the lines carrying Glu-B3g showed the longest mixing time, followed by those of Glu-B3ab, and those of Glu-B3h showed the shortest mixing time. Since two parameters of bread-making quality, loaf volume (LV) and specific loaf volume (SLV), were affected by flour protein contents in all groups of the Glu-B3 genotype, we compared the effects of the three Glu-B3 alleles on those parameters using analysis of covariance (ANCOVA) to remove the effect of protein content. The results indicated that the Glu-B3h group showed the largest SLV, followed by the Glu-B3ab group, and the Glu-B3g group showed the smallest SLV. These results suggest that the introduction of Glu-B3h into ‘Yumechikara’ makes it possible to breed varieties with good bread-making quality-related characteristics. PMID:26175621

The Introgression of RNAi Silencing of γ-Gliadins into Commercial Lines of Bread Wheat Changes the Mixing and Technological Properties of the Dough

PubMed Central

Gil-Humanes, Javier; Pistón, Fernando; Giménez, María J.; Martín, Antonio; Barro, Francisco

2012-01-01

In the present work the effects on dough quality by the down-regulation of γ-gliadins in different genetic backgrounds of bread wheat were investigated. RNAi-mediated silencing of γ-gliadins was introgressed by conventional crossing into three commercial bread wheat lines (namely ‘Gazul’, ‘Podenco’ and ‘Arpain’), and along with the transgenic line A1152 (cv. Bobwhite) compared with their respective wild types. The protein fractions were quantified by RP-HPLC, whereas the technological and mixing properties were assessed by SDSS test and by the Mixograph instrument. Principal component analysis (PCA) was carried out for both the wild types and the transgenic lines, showing differences in the factors affecting the technological and mixing properties of the dough as a consequence of the reduction of the γ-gliadins. In transgenic lines, the α- and ω-gliadins, and total gliadins negatively affected the dough strength and tolerance to over-mixing, whereas the L/H ratio showed the opposite effect, positively influencing the dough quality. The increase of the SDSS volume in the transgenic lines of ‘Gazul’, ‘Podenco’ and ‘Arpain’ indicates increased gluten strength and quality respect to the wild types. SDSS volume was found to be positively influenced by the amount of glutenins, which were also increased in the transgenic lines. In addition, a positive effect was observed in the MT, PR1 and RBD in some of the transgenic lines of ‘Podenco’ and ‘Arpain’. In conclusion, the down-regulation of γ-gliadins resulted in stronger doughs and a better tolerance to over-mixing in some transgenic lines. Although the reduction of γ-gliadins seems not to have a direct effect on the mixing and bread-making properties, the compensatory effect on the synthesis of the other prolamins may result in stronger doughs with improved over-mixing resistance. PMID:23029328

Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough.

PubMed

Sasano, Yu; Haitani, Yutaka; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

2012-01-03

During bread-making processes, yeast cells are exposed to various baking-associated stresses. High-sucrose concentrations exert severe osmotic stress that seriously damages cellular components by generation of reactive oxygen species (ROS). Previously, we found that the accumulation of proline conferred freeze-thaw stress tolerance and the baker's yeast strain that accumulated proline retained higher-level fermentation abilities in frozen doughs than the wild-type strain. In this study, we constructed self-cloning diploid baker's yeast strains that accumulate proline. These resultant strains showed higher cell viability and lower intracellular oxidation levels than that observed in the wild-type strain under high-sucrose stress condition. Proline accumulation also enhanced the fermentation ability in high-sucrose-containing dough. These results demonstrate the usefulness of proline-accumulating baker's yeast for sweet dough baking. Copyright © 2011 Elsevier B.V. All rights reserved.

On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.

PubMed

Döring, Clemens; Hussein, Mohamed A; Jekle, Mario; Becker, Thomas

2017-08-15

For rye dough structure, it is hypothesised that the presence of arabinoxylan hinders the proteins from forming a coherent network. This hypothesis was investigated using fluorescent-stained antibodies that bind to the arabinoxylan chains. Image analysis proves that the arabinoxylan surrounds the proteins, negatively affecting protein networking. Further, it is hypothesised that the dosing of xylanase and transglutaminase has a positive impact on rye dough and bread characteristics; the findings in this study evidenced that this increases the protein network by up to 38% accompanied by a higher volume rise of 10.67%, compared to standard rye dough. These outcomes combine a product-oriented and physiochemical design of a recipe, targeting structural and functional relationships, and demonstrate a successful methodology for enhancing rye bread quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Advances in gluten-free bread technology.

PubMed

Ngemakwe, P H Nitcheu; Le Roes-Hill, M; Jideani, V A

2015-06-01

The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. In recent years, enzymes (transglutaminase and cyclodextrinase) and hydrocolloids (carboxymethylcellulose and hydroxypropylmethylcellulose) have become the main focus for the improvement of gluten-free bread. Transglutaminase has been shown to improve the dough viscoelasticity and decrease crumb hardness (6.84-5.73 N) of the resulting bread. Cyclodextrinase also enhances dough viscoelasticity, resulting in an improvement of 53% in shape index and crumb firmness. Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60-70 BU) and bread volume (230-267 cm(3)/100 g bread). © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit.

PubMed

Mamat, Hasmadi; Hill, Sandra E

2014-09-01

Fat is an important ingredient in baking products and it plays many roles in providing desirable textural properties of baking products, particularly biscuit. In this study, the effect of fat types on dough rheological properties and quality of semi-sweet biscuit (rich tea type) were investigated using various techniques. Texture profile and extensibility analysis were used to study the dough rheology, while three-point bend test and scanning electron microscopy were used to analyse the textural characteristics of final product. TPA results showed that the type of fat significantly influenced dough textural properties. Biscuit produced with higher solid fat oil showed higher breaking force but this was not significantly different when evaluated by sensory panel. Scanning electron microscopy showed that biscuit produced with palm mid-fraction had an open internal microstructure and heterogeneous air cells as compared to other samples.

Development of a benchtop baking method for chemically leavened crackers. II. Validation of the method

USDA-ARS?s Scientific Manuscript database

A benchtop baking method has been developed to predict the contribution of gluten functionality to overall flour performance for chemically leavened crackers. Using a diagnostic formula and procedure, dough rheology was analyzed to evaluate the extent of gluten development during mixing and machinin...

Developing consumer acceptable biscuits enriched with Psyllium fibre.

PubMed

Fradinho, Patricia; Nunes, M Cristiana; Raymundo, Anabela

2015-08-01

Consumer's demand for functional food is a trend of the last decades. Nowadays, the attention is focused on the development of products with health claims on the label, which can result in value-added products for the producers companies. Cookies are popular staple foods in the human diet in many countries and are generally well accepted by consumers due to their sensory attributes, long shelf life and convenience. The incorporation of solid components on the biscuit dough, such as dietary fibre, could have serious implications on its structure and perceived texture which explains the technological limitations for the fibre incorporation. The aim of this work is to develop an enriched functional biscuit with Psyllium fibre and understand the impact of the new ingredient on physicochemical and sensorial properties of the dough and biscuits. The optimum biscuit's formulation was determined using the response surface methodology (RSM). Effects of wheat flour (48-52 %) and Psyllium (3-9 %) contents on the dimensional features (spread ratio, expansion factor), water activity, colour parameters (L*, a*, b*), texture characteristics (firmness, adhesiveness, cohesiveness, springiness) and sensory properties (colour, flavour, texture, overall acceptability) of dough and biscuits were investigated. The most representative parameters evaluated were used to develop biscuits with similar features to commercial references. An optimum formulation was obtained by incorporating 6 % Psyllium and 50 % flour. This biscuit has the enough amount of Psyllium soluble fibre recommended by Food and Drug Administration (FDA) to prevent the risk of coronary heart disease and to bear a health claim on the label.

Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.

PubMed

Kostelanska, Marta; Dzuman, Zbynek; Malachova, Alexandra; Capouchova, Ivana; Prokinova, Evzenie; Skerikova, Alena; Hajslova, Jana

2011-09-14

The co-occurrence of the major Fusarium mycotoxin deoxynivalenol (DON) and its conjugate deoxynivalenol-3-glucoside (DON-3-Glc) has been documented in infected wheat. This study reports on the fate of this masked DON within milling and baking technologies for the first time and compares its levels with those of the free parent toxin. The fractionation of DON-3-Glc and DON in milling fractions was similar, tested white flours contained only approximately 60% of their content in unprocessed wheat grains. No substantial changes of both target analytes occurred during the dough preparation process, i.e. kneading, fermentation, and proofing. However, when bakery improvers enzymes mixtures were employed as a dough ingredient, a distinct increase up to 145% of conjugated DON-3-Glc occurred in fermented dough. Some decrease of both DON-3-Glc and DON (10 and 13%, respectively, compared to fermented dough) took place during baking. Thermal degradation products of DON, namely norDON A, B, C, D, and DON-lactone were detected in roasted wheat samples and baked bread samples by means of UPLC-Orbitrap MS. Moreover, thermal degradation products derived from DON-3-Glc were detected and tentatively identified in heat-treated contaminated wheat and bread based on accurate mass measurement performed under the ultrahigh mass resolving power. These products, originating from DON-3-Glc through de-epoxidation and other structural changes in the seskviterpene cycle, were named norDON-3-Glc A, B, C, D, and DON-3-Glc-lactone analogically to DON degradation products. Most of these compounds were located in the crust of experimental breads.

Using a Force Plate to Correct Student Misconceptions

NASA Astrophysics Data System (ADS)

Wyrembeck, Edward P.

2005-09-01

Each year during the unit on collisions I ask my physics students this conceptual question: If you want to close a door but you have too much inertia at the moment to get up and do it yourself, should you throw a ball that rebounds well, like a basketball, or a ball that rebounds poorly, like a ball of modeling dough, at the door? I also impose the condition that the two balls must have the same momenta when they strike the door. I give my students some time to discuss the problem in small groups and then make a prediction. I find that most students predict incorrectly that the dough ball will be more effective at closing the door because it is solid throughout and denser than the hollow, air-filled basketball. The students do not focus on the better-rebounding basketball and the greater change in velocity that it experiences than the modeling dough ball when they strike a solid object like a door. To correct this misconception I use a Vernier2 force plate to measure the impulse of a size 3 basketball and a ball of modeling dough of equal mass (0.3213 ± 0.0002 kg) dropped from the same height of 0.200 ± 0.002 m, to ensure equal velocities, onto the force plate. While I realize that a collision between a ball and a force plate is not exactly the same as a collision between a ball and a door, a more complex system, I believe it offers some very useful insights into the problem. I also include in this paper an extension on validating the impulse-momentum theorem.

Lactic acid fermentation of cassava dough into agbelima.

PubMed

Amoa-Awua, W K; Appoh, F E; Jakobsen, M

1996-08-01

The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

21 CFR 184.1271 - L-Cysteine.

Code of Federal Regulations, 2014 CFR

2014-04-01

... dough as a dough strengthener as defined in § 170.3(o)(6) of this chapter in yeast-leavened baked goods and baking mixes as defined in § 170.3(n)(1) of this chapter. (d) This regulation is issued prior to a...

Patterns of Adult-Child Linguistic Interaction in Integrated Day Care Groups.

PubMed

Girolametto, Luigi; Hoaken, Lisa; Weitzman, Elaine; Lieshout, Riet van

2000-04-01

This study investigated the language input of eight childcare providers to children with developmental disabilities, including language delay, who were integrated into community day care centers. Structural and discourse features of the adults' language input was compared across two groups (integrated, typical) and two naturalistic day care contexts (book reading, play dough activity). The eight children with developmental disabilities and language delay were between 33-50 months of age; 32 normally developing peers ranged in age from 32-53 months of age. Adult-child interactions were transcribed and coded to yield estimates of structural indices (number of utterances, rate, mean length of utterances, ratio of different words to total words used (TTR) and discourse features (directive, interactive, language-modelling) of their language input. The language input addressed to the children with developmental disabilities was directive and not finely tuned to their expressive language levels. In turn, these children interacted infrequently with the adult or with the other children. Contextual comparisons indicated that the play dough activity promoted adult-child interaction that was less directive and more interaction-promoting than book reading, and that children interacted more frequently in the play-dough activity. Implications for speech-language pathologists include the need for collaborative consultation in integrated settings, modification of adult-child play contexts to promote interaction, and training childcare providers to use language input that promotes communication development.

Metabolites Identified during Varied Doses of Aspergillus Species in Zea mays Grains, and Their Correlation with Aflatoxin Levels

PubMed Central

Chrysanthopoulos, Panagiotis K.; Hodson, Mark P.; Darnell, Ross; Korie, Sam

2018-01-01

Aflatoxin contamination is associated with the development of aflatoxigenic fungi such as Aspergillus flavus and A. parasiticus on food grains. This study was aimed at investigating metabolites produced during fungal development on maize and their correlation with aflatoxin levels. Maize cobs were harvested at R3 (milk), R4 (dough), and R5 (dent) stages of maturity. Individual kernels were inoculated in petri dishes with four doses of fungal spores. Fungal colonisation, metabolite profile, and aflatoxin levels were examined. Grain colonisation decreased with kernel maturity: milk-, dough-, and dent-stage kernels by approximately 100%, 60%, and 30% respectively. Aflatoxin levels increased with dose at dough and dent stages. Polar metabolites including alanine, proline, serine, valine, inositol, iso-leucine, sucrose, fructose, trehalose, turanose, mannitol, glycerol, arabitol, inositol, myo-inositol, and some intermediates of the tricarboxylic acid cycle (TCA—also known as citric acid or Krebs cycle) were important for dose classification. Important non-polar metabolites included arachidic, palmitic, stearic, 3,4-xylylic, and margaric acids. Aflatoxin levels correlated with levels of several polar metabolites. The strongest positive and negative correlations were with arabitol (R = 0.48) and turanose and (R = −0.53), respectively. Several metabolites were interconnected with the TCA; interconnections of the metabolites with the TCA cycle varied depending upon the grain maturity. PMID:29735944

Metabolites Identified during Varied Doses of Aspergillus Species in Zea mays Grains, and Their Correlation with Aflatoxin Levels.

PubMed

Falade, Titilayo D O; Chrysanthopoulos, Panagiotis K; Hodson, Mark P; Sultanbawa, Yasmina; Fletcher, Mary; Darnell, Ross; Korie, Sam; Fox, Glen

2018-05-07

Aflatoxin contamination is associated with the development of aflatoxigenic fungi such as Aspergillus flavus and A. parasiticus on food grains. This study was aimed at investigating metabolites produced during fungal development on maize and their correlation with aflatoxin levels. Maize cobs were harvested at R3 (milk), R4 (dough), and R5 (dent) stages of maturity. Individual kernels were inoculated in petri dishes with four doses of fungal spores. Fungal colonisation, metabolite profile, and aflatoxin levels were examined. Grain colonisation decreased with kernel maturity: milk-, dough-, and dent-stage kernels by approximately 100%, 60%, and 30% respectively. Aflatoxin levels increased with dose at dough and dent stages. Polar metabolites including alanine, proline, serine, valine, inositol, iso-leucine, sucrose, fructose, trehalose, turanose, mannitol, glycerol, arabitol, inositol, myo-inositol, and some intermediates of the tricarboxylic acid cycle (TCA—also known as citric acid or Krebs cycle) were important for dose classification. Important non-polar metabolites included arachidic, palmitic, stearic, 3,4-xylylic, and margaric acids. Aflatoxin levels correlated with levels of several polar metabolites. The strongest positive and negative correlations were with arabitol ( R = 0.48) and turanose and ( R = −0.53), respectively. Several metabolites were interconnected with the TCA; interconnections of the metabolites with the TCA cycle varied depending upon the grain maturity.

Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread.

PubMed

Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui

2017-09-01

Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.

Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.

PubMed

Zhang, Cui-Ying; Bai, Xiao-Wen; Lin, Xue; Liu, Xiao-Er; Xiao, Dong-Guang

2015-12-01

Maltose metabolism of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression, thereby delaying the dough fermentation. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. The Snf1 protein kinase is well known to be essential for the response to glucose repression and required for transcription of glucose-repressed genes including the maltose-utilization genes (MAL). In this study, the SNF1 overexpression and deletion industrial baker's yeast strains were constructed and characterized in terms of maltose utilization, growth and fermentation characteristics, mRNA levels of MAL genes (MAL62 encoding the maltase and MAL61 encoding the maltose permease) and maltase and maltose permease activities. Our results suggest that overexpression of SNF1 was effective to glucose derepression for enhancing MAL expression levels and enzymes (maltase and maltose permease) activities. These enhancements could result in an 18% increase in maltose metabolism of industrial baker's yeast in LSMLD medium (the low sugar model liquid dough fermentation medium) containing glucose and maltose and a 15% increase in leavening ability in lean dough. These findings provide a valuable insight of breeding industrial baker's yeast for rapid fermentation. © 2015 Institute of Food Technologists®

High copy and stable expression of the xylanase XynHB in Saccharomyces cerevisiae by rDNA-mediated integration.

PubMed

Fang, Cheng; Wang, Qinhong; Selvaraj, Jonathan Nimal; Zhou, Yuling; Ma, Lixin; Zhang, Guimin; Ma, Yanhe

2017-08-18

Xylanase is a widely-used additive in baking industry for enhancing dough and bread quality. Several xylanases used in baking industry were expressed in different systems, but their expression in antibiotic free vector system is highly essential and safe. In the present study, an alternative rDNA-mediated technology was developed to increase the copy number of target gene by integrating it into Saccharomyces cerevisiae genome. A xylanase-encoding gene xynHB from Bacillus sp. was cloned into pHBM367H and integrated into S. cerevisiae genome through rDNA-mediated recombination. Exogenous XynHB expressed by recombinant S. cerevisiae strain A13 exhibited higher degradation activity towards xylan than other transformants. The real-time PCR analysis on A13 genome revealed the presence of 13.64 copies of xynHB gene. Though no antibiotics have been used, the genetic stability and the xylanase activity of xynHB remained stable up to 1,011 generations of cultivation. S. cerevisiae strain A13 expressing xylanase reduced the required kneading time and increased the height and diameter of the dough size, which would be safe and effective in baking industry as no antibiotics-resistance risk. The new effective rDNA-mediated technology without using antibiotics here provides a way to clone other food related industrial enzymes for applications.

Prediction of properties of wheat dough using intelligent deep belief networks

NASA Astrophysics Data System (ADS)

Guha, Paramita; Bhatnagar, Taru; Pal, Ishan; Kamboj, Uma; Mishra, Sunita

2017-11-01

In this paper, the rheological and chemical properties of wheat dough are predicted using deep belief networks. Wheat grains are stored at controlled environmental conditions. The internal parameters of grains viz., protein, fat, carbohydrates, moisture, ash are determined using standard chemical analysis and viscosity of the dough is measured using Rheometer. Here, fat, carbohydrates, moisture, ash and temperature are considered as inputs whereas protein and viscosity are chosen as outputs. The prediction algorithm is developed using deep neural network where each layer is trained greedily using restricted Boltzmann machine (RBM) networks. The overall network is finally fine-tuned using standard neural network technique. In most literature, it has been found that fine-tuning is done using back-propagation technique. In this paper, a new algorithm is proposed in which each layer is tuned using RBM and the final network is fine-tuned using deep neural network (DNN). It has been observed that with the proposed algorithm, errors between the actual and predicted outputs are less compared to the conventional algorithm. Hence, the given network can be considered as beneficial as it predicts the outputs more accurately. Numerical results along with discussions are presented.

Relationship between the dough quality and content of specific glutenin proteins in wheat mill streams, and its application to making flour suitable for instant Chinese noodles.

PubMed

Yahata, Eriko; Maruyama-Funatsuki, Wakako; Nishio, Zenta; Yamamoto, Yoshihiko; Hanaoka, Akihiro; Sugiyama, Hisashi; Tanida, Masatoshi; Saruyama, Haruo

2006-04-01

The content of specific proteins such as high-molecular-weight glutenin subunits HMW-GS 5+10 and low-molecular-weight glutenin subunits LMW-GS KS2 in wheat mill streams of extra-strong Kachikei 33 wheat was quantified by SDS-PAGE and 2D-PAGE. The mill streams showed varied quantities of HMW-GS 5+10 (0.077 to 2.007 mg/g of mill stream), LMW-GS KS2 (0.018 to 0.586 mg/g of mill stream) and total protein (9.42% to 18.98%). The contents of these specific proteins in the mill streams were significantly correlated with the SDS sedimentation volume and the mixing properties, which are respective indices of specific loaf volume and dough strength. The contents of these specific glutenin proteins in the mill streams were therefore found to be significantly important for improving the dough quality suitable for bread and Chinese noodles. Accordingly, we present here the application of this information to the development of an effective method for producing mill streams with high quality and yield that are suitable for instant Chinese noodles.

Learning Particle Physics with DIY Play Dough Model

NASA Astrophysics Data System (ADS)

Thunyaniti, T.; Toedtanya, K.; Wuttiprom, S.

2017-09-01

The scientists once believed an atom was the smallest particle, nothing was smaller than this tiny particle. Later, they discovered an atom which consists of protons, neutrons and electrons, and they believed that these particles cannot be broken into the smaller particles. According to advanced technology, the scientists have discovered these particles are consisted of a smaller particles. The new particles are called quarks leptons and bosons which we called fundamental particle. Atomic structure cannot be observed directly, so it is complicated for studying these particles. To help the students get more understanding of its properties, so the researcher develops the learning pattern of fundamental particles from Play Dough Model for high school to graduate students. Four step of learning are 1) to introduces the concept of the fundamental particles discovery 2) to play the Happy Families game by using fundamental particles cards 3) to design and make their particle in a way that reflects its properties 4) to represents their particles from Play Dough Model. After doing activities, the students had more conceptual understanding and better memorability on fundamental particles. In addition, the students gained collaborative working experience among their friends also.

Effects of fatty acids composition and microstructure properties of fats and oils on textural properties of dough and cookie quality.

PubMed

Devi, Amita; Khatkar, B S

2018-01-01

This study was carried out to investigate the effect of fatty acid composition and microstructure properties of fats and oils on the textural properties of cookie dough and quality attributes of cookies. Fatty acid composition and microstructure properties of six fats and oils (butter, hydrogenated fat, palm oil, coconut oil, groundnut oil, and sunflower oil) were analyzed. Sunflower oil was found to be the most unsaturated oil with 88.39% unsaturated fatty acid content. Coconut oil and palm oil differed from other fats and oils by having an appreciable amount of lauric acid (59.36%) and palmitic acid (42.14%), respectively. Microstructure size of all fats and oils ranged from 1 to 20 μm being the largest for coconut oil and the smallest for palm oil. In palm oil, small rod-shaped and randomly arranged microstructures were observed, whereas sunflower oil and groundnut oil possessed large, scattered ovule shaped microstructures. It was reported that sunflower oil produced the softest dough, the largest cookie spread and the hardest cookie texture, whereas hydrogenated fat produced the stiffest dough, the lowest spread and most tender cookies. Statistical analysis depicted that palmitic acid and oleic acid demonstrated a positive correlation with dough hardness. Linoleic acid exhibited positive link with cookie spread ratio (r = 0.836**) and breaking strength (r = 0.792**). Microstructure size showed a significant positive relationship with dough density (r = 0.792**), cookie density (r = 0.386*), spread ratio (r = 0.312*), and breaking strength (r = 0.303*).

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

PubMed

Altınel, Burak; Ünal, S Sezgin

2017-05-01

This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase + hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase + hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

Modified dough preparation for Alveograph analysis with limited flour sample size

USDA-ARS?s Scientific Manuscript database

Dough rheological characteristics, such as resistance-to-extension and extensibility, obtained by alveograph testing are important traits for determination of wheat and flour quality. A challenging issue that faces wheat breeding programs and some wheat-research projects is the relatively large flou...

Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.

PubMed

Glicerina, Virginia; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco; Romani, Santina

2017-11-17

The effect of partial replacement of wheat flour with soy paste and wheat fiber on rheological, textural, physicochemical, and organoleptic characteristics of an enriched pizza base (E) was investigated in comparison with those of a control pizza base (C). New ingredients (e.g., enriched cooked ham, whey cheese, and tomato sauce realized using food industry by-products) were also used in E pizza topping to further increase its nutritional properties. Enriched dough was developed first at a laboratory level. Large and small deformation, moisture, leavening activity, and metabolic heat were tested. On the final product, produced at the industrial level, textural, color, sensory, and nutritional analyses were performed. Preliminary rheological analysis was essential to evaluate the suitability of the new pizza to be processed at industrial level. Both pizza dough samples showed a solid elastic-like behavior; however, the addition of soy and fiber increased moisture content of E pizza, due to the water binding ability of soy protein and to the effect of fibers that also decreased E dough elasticity. No differences in extensibility between the two samples were observed, whereas significantly lower values of resistance to extension and dough force were shown in sample E. These differences were likely due to the presence of soy that interfere with gluten formation and to the dietary fibers that interact with water. Ingredients used in E pizza improved its nutritional quality increasing dietary fibers and protein, and decreasing saturated fatty acids and cholesterol content, which contributed to decrease energy value, in terms of kilocalorie reduction. In this work, the effects of using new ingredients (e.g., soy paste, wheat fiber) on the rheological, textural, physicochemical, nutritional, and organoleptic characteristics of an enriched pizza type were investigated both at laboratory and industrial levels. The new pizza provides a product that combines solid technological performances, in terms of rheological properties and dough elasticity, with improved and balanced nutritional quality, thanks also to the ingredients used in the topping. Results demonstrate the possibility of obtaining new pizza products characterized by nutritional and sensorial properties tailored for different group of consumers. © 2017 Wiley Periodicals, Inc.

Rotating bouncing disks, tossing pizza dough, and the behavior of ultrasonic motors.

PubMed

Liu, Kuang-Chen; Friend, James; Yeo, Leslie

2009-10-01

Pizza tossing and certain forms of standing-wave ultrasonic motors (SWUMs) share a similar process for converting reciprocating input into continuous rotary motion. We show that the key features of this motion conversion process such as collision, separation and friction coupling are captured by the dynamics of a disk bouncing on a vibrating platform. The model shows that the linear or helical hand motions commonly used by pizza chefs and dough-toss performers for single tosses maximize energy efficiency and the dough's airborne rotational speed; on the other hand, the semielliptical hand motions used for multiple tosses make it easier to maintain dough rotation at the maximum speed. The system's bifurcation diagram and basins of attraction also provide a physical basis for understanding the peculiar behavior of SWUMs and provide a means to design them. The model is able to explain the apparently chaotic oscillations that occur in SWUMs and predict the observed trends in steady-state speed and stall torque as preload is increased.

Secoisolariciresinol Diglucoside and Cyanogenic Glycosides in Gluten-free Bread Fortified with Flaxseed Meal.

PubMed

Shim, Youn Young; Olivia, Clara M; Liu, Jun; Boonen, Rineke; Shen, Jianheng; Reaney, Martin J T

2016-12-21

Flaxseed (Linum usitatissimum L.) meal contains cyanogenic glycosides (CGs) and the lignan secoisolariciresinol diglucoside (1). Gluten-free (GF) doughs and baked goods were produced with added flaxseed meal (20%, w/w) then 1, and CGs were determined in fortified flour, dough, and bread with storage (0, 1, 2, and 4 weeks) at different temperatures (-18, 4, and 22-23 °C). 1 was present in flour, dough, and GF bread after baking. 1 was stable with extensive storage (up to 4 weeks) and was not affected by storage temperature. CGs in flaxseed meal and fortified GF samples were analyzed by 1 H NMR of the cyanohydrins. Linamarin and/or linustatin were the primary CGs in both flaxseed meal and fortified flour. CGs decreased with storage in dough fortified with flaxseed meal or GF bread after baking. GF bakery food products fortified with flaxseed meal had reduced CGs but remained a good source of dietary 1.

Effects of gliadin addition on the rheological, microscopic and thermal characteristics of wheat gluten.

PubMed

Khatkar, B S; Barak, Sheweta; Mudgil, Deepak

2013-02-01

In the present study, micro-structural, thermal and rheological changes in the gluten network upon addition of gliadins at 5% and 10% levels were investigated using scanning electron microscopy (SEM), thermo gravimetric analysis (TGA), differential scanning calorimetry (DSC) and dynamic rheometry. The addition of gliadins decreased the peak dough height inferring decrease in dough strength. The dough stability also decreased from 3.20 to 1.40 min upon addition of 10% gliadin to the base flour. The TGA profile and the glass transition behavior of the control gluten and gluten obtained from dough with gliadin added at 5% and 10% levels showed decrease in thermal stability. The SEM micrograph of the control gluten showed foam like protein matrix. As the gliadin percentage in the gluten was increased, the compactness of the gluten structure reduced considerably leading to the formation of a more open weak gluten network. Copyright © 2012 Elsevier B.V. All rights reserved.

Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.

PubMed

Derde, Liesbeth J; Gomand, Sara V; Courtin, Christophe M; Delcour, Jan A

2014-07-09

Electrical resistance oven (ERO) baking processes bread dough with little temperature gradient in the baking dough. Heating of the dough by means of an ERO is based on the principles of Joule's first law and Ohm's law. This study compared the changes in moisture distribution and physical changes in starch of breads conventionally baked or using an ERO. The moisture contents in fresh ERO breads are generally lower than those in conventional breads. During storage of conventionally baked breads, water migrates from the crumb to the crust and moisture contents decrease throughout the bread crumb. Evidently, less moisture redistribution occurs in ERO breads. Also, the protons of ERO bread constituents were less mobile than their counterparts in conventional bread. Starch retrogradation occurs to similar extents in conventional and ERO bread. As a result, the changes in proton mobility cannot be attributed to differences in levels of retrograded starch and seem to be primarily determined by the overall lower moisture content.

Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making.

PubMed

Hemdane, S; Langenaeken, N A; Jacobs, P J; Verspreet, J; Delcour, J A; Courtin, C M

2018-07-01

This study investigates the effect of the physical presence and water binding of wheat bran during bread making, and the possible mechanisms behind this effect. Regular bran, pericarp-enriched bran and synthetic bran-like particles with different water binding capacities and particle sizes were used. Incorporation of regular and pericarp-enriched bran in dough (15% dm) led to a lower oven rise than the control dough. Bread volumes decreased with 11% and 30%, respectively. Dough with synthetic bran, having a low water binding capacity, displayed a near to normal leavening and oven rise and resulted in a bread volume decrease of only 5% compared to the control. Particle size reduction of regular bran and synthetic bran to an average size of 200 µm did not affect final bread quality. Results indicate that water binding by bran affects bread quality the most, whereas steric hindrance by physical presence of bran particles is less determinative. Copyright © 2018 Elsevier Ltd. All rights reserved.

Towards a Simple Constitutive Model for Bread Dough

NASA Astrophysics Data System (ADS)

Tanner, Roger I.

2008-07-01

Wheat flour dough is an example of a soft solid material consisting of a gluten (rubbery) network with starch particles as a filler. The volume fraction of the starch filler is high-typically 60%. A computer-friendly constitutive model has been lacking for this type of material and here we report on progress towards finding such a model. The model must describe the response to small strains, simple shearing starting from rest, simple elongation, biaxial straining, recoil and various other transient flows. A viscoelastic Lodge-type model involving a damage function. which depends on strain from an initial reference state fits the given data well, and it is also able to predict the thickness at exit from dough sheeting, which has been a long-standing unsolved puzzle. The model also shows an apparent rate-dependent yield stress, although no explicit yield stress is built into the model. This behaviour agrees with the early (1934) observations of Schofield and Scott Blair on dough recoil after unloading.

Effect of Growth Conditions and Trehalose Content on Cryotolerance of Bakers' Yeast in Frozen Doughs

PubMed Central

Gélinas, Pierre; Fiset, Gisèle; LeDuy, Anh; Goulet, Jacques

1989-01-01

The cryotolerance in frozen doughs and in water suspensions of bakers' yeast (Saccharomyces cerevisiae) previously grown under various industrial conditions was evaluated on a laboratory scale. Fed-batch cultures were very superior to batch cultures, and strong aeration enhanced cryoresistance in both cases for freezing rates of 1 to 56°C min−1. Loss of cell viability in frozen dough or water was related to the duration of the dissolved-oxygen deficit during fed-batch growth. Strongly aerobic fed-batch cultures grown at a reduced average specific rate (μ = 0.088 h−1 compared with 0.117 h−1) also showed greater trehalose synthesis and improved frozen-dough stability. Insufficient aeration (dissolved-oxygen deficit) and lower growth temperature (20°C instead of 30°C) decreased both fed-batch-grown yeast cryoresistance and trehalose content. Although trehalose had a cryoprotective effect in S. cerevisiae, its effect was neutralized by even a momentary lack of excess dissolved oxygen in the fed-batch growth medium. PMID:16348024

Evaluation of Integrated Training Prototype 94B10, Fort Jackson, South Carolina.

DTIC Science & Technology

1981-03-01

i i 2 s M I S u I BAKING POWDER BISCUITS Hi DOUGHS ft* I (2) 120* YtELD 100 PUIIHMU (4 P.n») EACH PORTION 2 B.KU.M PAN SIZE It by M...oil dough 100 U0 23 lb 11 PUce oouoh oa lejhüy floured board BBBBl l»o,atly epptoai asaiely 1 ssiRute ot ur.! dough u 1 • i Boll...i OATMEAL CHOCOLATE CUV COOK ft£ U ft«? 4. OMl IM»* iM2ft4« j OATMEAL NUT COOKIES U ftap 4 oamtt .«MUM «dd 1 ft ofcapparf

Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

PubMed

Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

2010-01-13

Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

USSR Report, Consumer Goods and Domestic Trade, No. 62.

DTIC Science & Technology

1983-04-28

dough preparation, automatic dough make-up and rolling machines and 3 others) is the most important task when producing equipment for the baking...candy production. It is planned to provide the production of flour confectionary items with completely mechanized lines for elongated types of cookies and

Olive Oil Based Emulsions in Frozen Puff Pastry Production

NASA Astrophysics Data System (ADS)

Gabriele, D.; Migliori, M.; Lupi, F. R.; de Cindio, B.

2008-07-01

Puff pastry is an interesting food product having different industrial applications. It is obtained by laminating layers of dough and fats, mainly shortenings or margarine, having specific properties which provides required spreading characteristic and able to retain moisture into dough. To obtain these characteristics, pastry shortenings are usually saturated fats, however the current trend in food industry is mainly oriented towards unsatured fats such as olive oil, which are thought to be safer for human health. In the present work, a new product, based on olive oil, was studied as shortening replacer in puff pastry production. To ensure the desired consistency, for the rheological matching between fat and dough, a water-in-oil emulsion was produced based on olive oil, emulsifier and a hydrophilic thickener agent able to increase material structure. Obtained materials were characterized by rheological dynamic tests in linear viscoelastic conditions, aiming to setup process and material consistency, and rheological data were analyzed by using the weak gel model. Results obtained for tested emulsions were compared to theological properties of a commercial margarine, adopted as reference value for texture and stability. Obtained emulsions are characterized by interesting rheological properties strongly dependent on emulsifier characteristics and water phase composition. However a change in process temperature during fat extrusion and dough lamination seems to be necessary to match properly typical dough rheological properties.

Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition

PubMed Central

Du, Lipu; Cao, Xinyou; Zhang, Xiaoxiang; Zhou, Yang; Yan, Yueming; Ye, Xingguo

2016-01-01

High molecular weight glutenin subunits (HMW-GSs) are important seed storage proteins in wheat (Triticum aestivum) that determine wheat dough elasticity and processing quality. Clarification of the defined effectiveness of HMW-GSs is very important to breeding efforts aimed at improving wheat quality. To date, there have no report on the expression silencing and quality effects of 1Bx20 and 1By20 at the Glu-B1 locus in wheat. A wheat somatic variation line, AS208, in which both 1Bx20 and 1By20 at Glu-B1 locus were silenced, was developed recently in our laboratory. Evaluation of agronomic traits and seed storage proteins by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high performance liquid chromatography (RP-HPLC) indicated that AS208 was highly similar to its parental cultivar Lunxuan987 (LX987), with the exception that the composition and expression of HMW-GSs was altered. The 1Bx20 and 1By20 in AS208 were further identified to be missing by polymerase chain reaction (PCR) and quantitative real-time RT-PCR (qRT-PCR) assays. Based on the PCR results for HMW-GS genes and their promoters in AS208 compared with LX987, 1Bx20 and 1By20 were speculated to be deleted in AS208 during in vitro culture. Quality analysis of this line with Mixograph, Farinograph, and Extensograph instruments, as well as analysis of bread-making quality traits, demonstrated that the lack of the genes encoding 1Bx20 and 1By20 caused various negative effects on dough processing and bread-making quality traits, including falling number, dough stability time, mixing tolerance index, crude protein values, wet gluten content, bread size, and internal cell structure. AS208 can potentially be used in the functional dissection of other HMW-GSs as a plant material with desirable genetic background, and in biscuit making industry as a high-quality weak gluten wheat source. PMID:26765256

Metabolic Signature of Antipsychotics used in the Treatment of Autism

DTIC Science & Technology

2014-10-01

adipokine release in mature human adipocytes. Methods Rat Model: Adult female Sprague-Dawley rats under normal diet were given cookie dough ...metabolic disturbances. Adult female rats were given cookie dough mixed with vehicle, olanzapine or ziprasidone at 4 mg/kg twice/day for 7 days. Fig 1

The behavior of bouncing disks and pizza tossing

NASA Astrophysics Data System (ADS)

Liu, K.-C.; Friend, J.; Yeo, L.

2009-03-01

We investigate the dynamics of a disk bouncing on a vibrating platform - a variation of the classic bouncing ball problem - that captures the physics of pizza tossing and the operation of certain standing-wave ultrasonic motors (SWUMs). The system's dynamics explains why certain tossing motions are used by dough-toss performers for different tricks: a helical trajectory is used in single tosses because it maximizes energy efficiency and the dough's airborne rotational speed, a semi-elliptical motion is used in multiple tosses because it is easier for maintaining dough rotation at the maximum rotational speed. The system's bifurcation diagram and basins of attraction also informs SWUM designers about the optimal design for high speed and minimal sensitivity to perturbation.

Status of Standardization Projects

DTIC Science & Technology

1992-09-30

0872 ANSIZ83 14 GAS FD SV EQ COUNTER APPLI GL G5 B 912 921 922 A GL YD 99 GS U B 7320 0874 A A XXX CABINET DOUGH PRF 18 PAN CAP GL 84 A 914 931 931 A GL...N D 7320 0897 MIL-D-2467F DOUGH ROLLING MACHINES PIE YD H5 924 934 934 A YD 99 N 7320 0898 0O-D-2813 DOUGH ROLLING MACHINES PIE YD 84 924 934 934 A...934 934 A GL SA 50 SS N 8920 0551 MIL-F-44279GL FRUIT BARS OPER RAT COMP GL F2 924 934 934 A GL SA 50 SS N 8920 0552 MIL-O-44136B OATMEAL COOKIE AND

Evaluation of Learning Strategies Training Program 94B10 Fort Lee, Virginia.

DTIC Science & Technology

1981-11-30

MtASUMS5 MMIOD :j , 66 W( ..... ... c ......... I. cd4 wam; vaeow speed only _ oI0 fom soft dough . 100 00 ,. "k~ ano lightly flouredb’o4. R Olgbtly. ,pproxi...p*II u 9 waq moo tl dough is o. P 0 : toI a unilom P’#t* Wh-I B oured biscuit gtU~i. o.WeSuits on Pias in . 5 ’ ISpIsI tM a until lightly -bLwa.. A...0 0 06 ~F 00~ ~r 4 -44 LAH A-60 D. BBEADS AND SWEET DOUGHS no. 1 (2) BAKING POWDER BISCUITS FY7iLD: 100 Poithons (4 Pans) EACH PORTION: 2 Biscuits

Status of Standardization Projects

DTIC Science & Technology

1992-12-31

GL G5 922 931 931 A GL YD 99 GS N C 7320 0897 MIL-D-2467F DOUGH ROLLING MACHINES PIE YD H5 924 934 934 A YD 99 N 7320 0898 00-D-2813 DOUGH ROLLING...924 934 934 A GL SA 50 SS N 8920 0552 MIL-0-44136B OATMEAL COOKIE AND GRA BARS GL F2 924 934 934 A GL SA 50 SS N 8920 0553 MIL-C-44112C CRACKERS FOR...931 A GL 99 GS U B 7320 0872 ANSIZ83 14 GAS FD SV EQ COUNTER APPLI GL G5 B 912 921 922 A GL YD 99 GS U 8 7320 0874 A A XXX CABINET DOUGH PRF 18 PAN

Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria

PubMed Central

Ventorino, Valeria; Cavella, Silvana; Fagnano, Massimo; Brugno, Rachele

2013-01-01

In the last few years the need to produce food with added value has fueled the search for new ingredients and health-promoting compounds. In particular, to improve the quality of bakery products with distinct nutritional properties, the identification of new raw materials, appropriate technologies, and specific microbial strains is necessary. In this study, different doughs were prepared, with 10% and 20% flour from immature wheat grain blended with type “0 America” wheat flour. Immature flour was obtained from durum wheat grains harvested 1 to 2 weeks after anthesis. Doughs were obtained by both the straight-dough and sourdough processes. Two selected exopolysaccharide-producing strains of lactic acid bacteria (LAB), Leuconostoc lactis A95 and Lactobacillus curvatus 69B2, were used as starters. Immature flour contained 2.21 g/100 g (dry weight) of fructo-oligosaccharides. Twenty percent immature flour in dough resulted in a shorter leavening time (4.23 ± 0.03 h) than with the control and dough with 10% immature flour. The total titratable acidity of sourdough with 20% immature flour was higher (12.75 ± 0.15 ml 0.1 N NaOH) than in the control and sourdough with 10% immature wheat flour (9.20 ml 0.1 N NaOH). Molecular analysis showed that all samples contained three LAB species identified as L. lactis, L. curvatus, and Pediococcus acidilactici. A larger amount of exopolysaccharide was found in sourdough obtained with 20% immature flour (5.33 ± 0.032 g/kg), positively influencing the exopolysaccharide content of the bread prepared by the sourdough process (1.70 ± 0.03 g/kg). The addition of 20% immature flour also led to a greater presence of fructo-oligosaccharides in the bread (900 mg/100 g dry weight), which improved its nutritional characteristics. While bread volume decreased as the concentration of immature wheat flour increased, its mechanical characteristics (stress at a strain of 30%) were the same in all samples obtained with different percentages of fructo-oligosaccharides. These data support the use of immature wheat grain flour, and exopolysaccaride-producing lactic acid bacteria in formulating functional prebiotic baked goods whose nutritional value can be suitably improved. PMID:23584774

Use of monoglyceride hydrogel for the production of low fat short dough pastry.

PubMed

Manzocco, Lara; Anese, Monica; Calligaris, Sonia; Quarta, Barbara; Nicoli, Maria Cristina

2012-05-01

The influence of palm oil replacement with a monoglyceride-palm oil-water gel (hydrogel) on physical properties and acrylamide content of a low fat short dough pastry was studied. The effect of the incorporation of the hydrogel was monitored during storage by assessing moisture, firmness, proton density/mobility using magnetic resonance imaging (MRI) and acrylamide content. The use of hydrogel allowed the lipid content of pastries to be reduced with minor effects on their quality characteristics. However, the hydrogel-containing pastries showed a crunchier crust, higher acrylamide content and a higher tendency to staling. As assessed by MRI, these results were ascribable to the development of a peculiar system morphology promoted by hydrogel incorporation in the food matrix. Copyright © 2011 Elsevier Ltd. All rights reserved.

MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough.

PubMed

Sun, Xi; Zhang, Cui-Ying; Wu, Ming-Yue; Fan, Zhi-Hua; Liu, Shan-Na; Zhu, Wen-Bi; Xiao, Dong-Guang

2016-04-04

Trehalose is related to several types of stress responses, especially freezing response in baker's yeast (Saccharomyces cerevisiae). It is desirable to manipulate trehalose-related genes to create yeast strains that better tolerate freezing-thaw stress with improved fermentation capacity, which are in high demand in the baking industry. The strain overexpressing MAL62 gene showed increased trehalose content and cell viability after prefermention-freezing and long-term frozen. Deletion of NTH1 in combination of MAL62 overexpression further strengthens freezing tolerance and improves the leavening ability after freezing-thaw stress. The mutants of the industrial baker's yeast with enhanced freezing tolerance and leavening ability in lean dough were developed by genetic engineering. These strains had excellent potential industrial applications.

Development of a gluten-free rice noodle by utilizing protein-polyphenol interaction between soy protein isolate and extract of Acanthopanax sessiliflorus.

PubMed

Lee, Da-Som; Kim, Yang; Song, Youngwoon; Lee, Ji-Hye; Lee, Suyong; Yoo, Sang-Ho

2016-02-01

The potential of the protein-polyphenol interaction was applied to crosslinking reinforced protein networks in gluten-free rice noodles. Specifically, inter-component interaction between soy protein isolate and extract of Acanthopanax sessiliflorus fruit (ogaja) was examined with a view to improving its quality. In a components-interacting model system, a mixture of soy protein isolate (SPI) and ogaja extract (OE) induced a drastic increase in absorbance at 660 nm by haze formation, while the major anthocyanin of ogaja, cyanidin-3-O-sambubioside, sparsely interacted with SPI or gelatin. Individual or combined treatment of SPI and OE on rice dough decreased all the viscosity parameters in rapid visco analysis. However, SPI-OE treatment significantly increased all the texture parameters of rice dough derived from Mixolab(®) analysis (P < 0.05). Incorporation of SPI in rice dough significantly reduced endothermic ΔH, and SPI-OE treatment further decreased this value. SPI-OE interaction significantly increased the tensile properties of cooked noodle and decreased 53.7% of cooking loss compared to the untreated rice noodle. SPI-OE treatment caused a considerable reinforcement of the network as shown by reducing cooking loss and suggested the potential for utilizing protein-polyphenol interaction for gluten-free rice noodle production. © 2015 Society of Chemical Industry.

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone.

PubMed

Garofalo, C; Silvestri, G; Aquilanti, L; Clementi, F

2008-07-01

To study lactic acid bacteria (LAB) and yeast dynamics during the production processes of sweet-leavened goods manufactured with type I sourdoughs. Fourteen sourdough and dough samples were taken from a baking company in central Italy during the production lines of three varieties of Panettone. The samples underwent pH measurements and plating analysis on three solid media. The microbial DNA was extracted from both the (sour)doughs and the viable LAB and yeast cells collected in bulk, and subjected to PCR-denaturing gradient gel electrophoresis (DGGE) analysis. The molecular fingerprinting of the cultivable plus noncultivable microbial populations provide evidence of the dominance of Lactobacillus sanfranciscensis, Lactobacillus brevis and Candida humilis in the three fermentation processes. The DGGE profiles of the cultivable communities reveal a bacterial shift in the final stages of two of the production processes, suggesting an effect of technological parameters on the selection of the dough microflora. Our findings confirm the importance of using a combined analytical approach to explore microbial communities that develop during the leavening process of sweet-leavened goods. In-depth studies of sourdough biodiversity and population dynamics occurring during sourdough fermentation are fundamental for the control of the leavening process and the manufacture of standardized, high-quality products.

Modeling of dough mixing profile under thermal and non thermal constraint for evalution of breadmaking quality of Hard Spring Wheat flour

USDA-ARS?s Scientific Manuscript database

This research was initiated to investigate the association between flour breadmaking traits and mixing characteristics and empirical dough rheological property under thermal stress. Flour samples from 30 hard spring wheat were analyzed by a mixolab standard procedure at optimum water absorptions. Mi...

Chaos in the Kitchen: A Hands-On Demonstration

ERIC Educational Resources Information Center

Roe-Dale, Rachel

2014-01-01

This article outlines a class activity where students prepare croissants to get an intuitive feeling for the nature of a strange attractor. In particular during the preparation of the pastry dough, students investigate the effects of stretching and folding. These physical processes force trajectories (in this case the pastry dough) to remain…

Properties of foam and composite materials made o starch and cellulose fiber

USDA-ARS?s Scientific Manuscript database

Composite materials were made of starch and cellulose fibers. Pre-gelatinized starch was effective in dispersing pulp fiber in a starch matrix to form a viscous starch/fiber dough. The starch/fiber dough was a useful feedstock for various composite foam and plastic materials. Viscous blends of star...

Effects of Transglutaminase on the Rheological and Mixolab Thermomechanical Characteristics of Oat Dough

USDA-ARS?s Scientific Manuscript database

To understand the effect of cryo-protectors on water mobility in frozen dough and bread during storage, transverse relaxation (T2) of protons was measured inside the magnet of a pulsed, low field 1H nuclear magnetic resonance (NMR) instrument. Using NMR, the three-component model was found to repres...

Heterologous expression of type I antifreeze peptide GS-5 in baker's yeast increases freeze tolerance and provides enhanced gas production in frozen dough.

PubMed

Panadero, Joaquin; Randez-Gil, Francisca; Prieto, Jose Antonio

2005-12-28

The demand for frozen-dough products has increased notably in the baking industry. Nowadays, no appropriate industrial baker's yeast with optimal gassing capacity in frozen dough is, however, available, and it is unlikely that classical breeding programs could provide significant improvements of this trait. Antifreeze proteins, found in diverse organisms, display the ability to inhibit the growth of ice, allowing them to survive at temperatures below 0 degrees C. In this study a recombinant antifreeze peptide GS-5 was expressed from the polar fish grubby sculpin (Myoxocephalus aenaeus) in laboratory and industrial baker's yeast strains of Saccharomyces cerevisiae. Production of the recombinant protein increased freezing tolerance in both strains tested. Furthermore, expression of the GS-5 encoding gene enhanced notably the gassing rate and total gas production in frozen and frozen sweet doughs. These effects are unlikely to be due to reduced osmotic damage during freezing/thawing, because recombinant cells showed growth behavior similar to that of the parent under hypermosmotic stress conditions.

Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion.

PubMed

Lin, Xue; Zhang, Cui-Ying; Bai, Xiao-Wen; Xiao, Dong-Guang

2015-06-01

Dough-leavening ability is one of the main aspects considered when selecting a baker's yeast strain for baking industry. Generally, modification of maltose metabolic pathway and known regulatory networks of maltose metabolism were used to increase maltose metabolism to improve leavening ability in lean dough. In this study, we focus on the effects of PGM2 (encoding for the phosphoglucomutase) and SNR84 (encoding for the H/ACA snoRNA) that are not directly related to both the maltose metabolic pathway and known regulatory networks of maltose metabolism on the leavening ability of baker's yeast in lean dough. The results show that the modifications on PGM2 and/or SNR84 are effective ways in improving leavening ability of baker's yeast in lean dough. Deletion of PGM2 decreased cellular glucose-1-phosphate and overexpression of SNR84 increased the maltose permease activity. These changes resulted in 11, 19 and 21% increases of the leavening ability for PGM2 deletion, SNR84 overexpression and SNR84 overexpression combining deleted PGM2, respectively.

Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers.

PubMed

Ma, Fengyun; Li, Miao; Li, Tingting; Liu, Wei; Liu, Yunyi; Li, Yin; Hu, Wei; Zheng, Qian; Wang, Yaqiong; Li, Kexiu; Chang, Junli; Chen, Mingjie; Yang, Guangxiao; Wang, Yuesheng; He, Guangyuan

2013-01-01

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength.

Overexpression of Avenin-Like b Proteins in Bread Wheat (Triticum aestivum L.) Improves Dough Mixing Properties by Their Incorporation into Glutenin Polymers

PubMed Central

Ma, Fengyun; Li, Miao; Li, Tingting; Liu, Wei; Liu, Yunyi; Li, Yin; Hu, Wei; Zheng, Qian; Wang, Yaqiong; Li, Kexiu; Chang, Junli; Chen, Mingjie; Yang, Guangxiao; Wang, Yuesheng; He, Guangyuan

2013-01-01

Avenin-like b proteins are a small family of wheat storage proteins, each containing 18 or 19 cysteine residues. The role of these proteins, with high numbers of cysteine residues, in determining the functional properties of wheat flour is unclear. In the present study, two transgenic lines of the bread wheat overexpressing avenin-like b gene were generated to investigate the effects of Avenin-like b proteins on dough mixing properties. Sodium dodecyl sulfate sedimentation (SDSS) test and Mixograph analysis of these lines demonstrated that overexpression of Avenin-like b proteins in both transgenic wheat lines significantly increased SDSS volume and improved dough elasticity, mixing tolerance and resistance to extension. These changes were associated with the increased proportion of polymeric proteins due to the incorporation of overexpressed Avenin-like b proteins into the glutenin polymers. The results of this study were critical to confirm the hypothesis that Avenin-like b proteins could be integrated into glutenin polymers by inter-chain disulphide bonds, which could help understand the mechanism behind strengthening wheat dough strength. PMID:23843964

Breeding of Freeze-tolerant Yeast and the Mechanisms of Stress-tolerance

NASA Astrophysics Data System (ADS)

Hino, Akihiro

Frozen dough method have been adopted in the baking industry to reduce labor and to produce fresh breads in stores. New freeze-tolerant yeasts for frozen dough preparations were isolated from banana peel and identified. To obtain strains that have fermentative ability even after several months of frozen storage in fermented dough, we attempted to breed new freeze-tolerantstrain. The hybrid between S.cerevisiae, which is a isolated freeze-tolerant strain, and a strain isolated from bakers' yeast with sexual conjugation gave a good quality bread made from frozen dough method. Freeze-tolerant strains showed higher surviving and trehalose accumulating abilities than freeze-sensitive strains. The freeze tolerance of the yeasts was associated with the basal amount of intracellular trehalose after rapid degradation at the onset of the prefermentation period. The complicated metabolic pathway and the regulation system of trehalose in yeast cells are introduced. The trehalose synthesis may act as a metabolic buffer system which contribute to maintain the intracellular inorganic phosphate and as a feedback regulation system in the glycolysis. However, it is not known enough how the trehalose protects yeast cells from stress.

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose.

PubMed

Peng, Bo; Li, Youqian; Ding, Shiyong; Yang, Jun

2017-10-15

The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field 1 H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread. Trehalose decreased the staling rate constant k, indicating an inhibitory effect on firming process in bread. Trehalose had the ability to retain water by hindering the interaction among water molecules, gluten and starch, thus relatively increasing the immobility of the part of water represented by T 22 in low-field 1 H NMR tests. Trehalose restricted water mobilization during storage, resulting in a better water-holding capacity. Our findings reveal that trehalose could be an improver in dough and bread-making performance, as well as an antistaling agent in bread. Copyright © 2017 Elsevier Ltd. All rights reserved.

[Psychosocial Factors and Burnout Syndrome Found in Workers in the Dough Processing Industry, Tepic, Mexico].

PubMed

Beltrán, Carolina Aranda; Gónzalez, José Luis López; Barraza Salas, José Horacio

2013-06-01

The workers in the dough processing industry are a population exposed to psychosocial risk factors due to the conditions in the workplace; therefore, they are likely to suffer from one of the consequences of chronic stress to which a worker is exposed daily: burnout syndrome. The aim of this study was to analyze the relationship between psychosocial factors and the burnout syndrome in workers in the dough processing industry in the city of Tepic, Mexico. A cross-sectional and descriptive study was conducted in five companies from the dough processing industry. The total population consisted of 122 workers who were administered the scale of Psychosocial Factors Identification of the Mexican Social Security Institute and the Maslach Burnout Inventory scale, in order to gather information. The presence of adverse psychosocial factors was reported in 18.3%, and 79.8% with the syndrome. There were several variables that behaved as risk factors, specifically, the system of working with the emotional exhaustion. Copyright © 2013 Asociación Colombiana de Psiquiatría. Publicado por Elsevier España. All rights reserved.

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques

PubMed Central

Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej

2016-01-01

Summary This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough. PMID:27904407

Carbon dioxide exchange in compact and semi-open sorghum inflorescences

DOE Office of Scientific and Technical Information (OSTI.GOV)

Eastin, J.D.; Sullivan, C.Y.

Carbon dioxide exchange rates were monitored in light and dark in compact and semi-open heads of sorghum (Sorghum bicolor (L.) Moench). Developmental stages ranged from bottom to hard dough in the grain. Highest CO/sub 2/ uptake in both head types occurred at the bloom stage when net uptake rates for semi-open and compact type heads were 3.9 and 1.2 mg CO/sub 2/ g dry wt/sup -1/ hr/sup -1/, respectively. Beginning at the milk stage, a net CO/sub 2/ evolution on the order of 1 to 1.4 mg g dry wt/sup -1/ hr/sup -1/ occurred in compact heads in the light.more » The semi-open head type continued a small net CO/sub 2/ uptake in the light through the milk and soft dough stages. Both head types evolved CO/sub 2/ at hard dough stage. Dark respiration was similar in both head types and decreased from about 4 to 1 mg CO/sub 2/ g dry wt/sup -1/ hr/sup -1/ from bloom to hard dough. 16 references, 1 figure.« less

Defatted wheat germ application: Influence on cookies' properties with regard to its particle size and dough moisture content.

PubMed

Petrović, Jovana; Rakić, Dušan; Fišteš, Aleksandar; Pajin, Biljana; Lončarević, Ivana; Tomović, Vladimir; Zarić, Danica

2017-10-01

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box-Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics.

Improved Properties of Baker's Yeast Mutants Resistant to 2-Deoxy-d-Glucose

PubMed Central

Rincón, Ana M.; Codón, Antonio C.; Castrejón, Francisco; Benítez, Tahía

2001-01-01

We isolated spontaneous mutants from Saccharomyces cerevisiae (baker's yeast V1) that were resistant to 2-deoxy-d-glucose and had improved fermentative capacity on sweet doughs. Three mutants could grow at the same rate as the wild type in minimal SD medium (0.17% Difco yeast nitrogen base without amino acids and ammonium sulfate, 0.5% ammonium sulfate, 2% glucose) and had stable elevated levels of maltase and/or invertase under repression conditions but lower levels in maltose-supplemented media. Two of the mutants also had high levels of phosphatase active on 2-deoxy-d-glucose-6-phosphate. Dough fermentation (CO2 liberation) by two of the mutants was faster and/or produced higher final volumes than that by the wild type, both under laboratory and industrial conditions, when the doughs were supplemented with glucose or sucrose. However, the three mutants were slower when fermenting plain doughs. Fermented sweet bakery products obtained with these mutants were of better quality than those produced by the wild type, with regard to their texture and their organoleptic properties. PMID:11526034

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

PubMed

Minervini, Fabio; Lattanzi, Anna; De Angelis, Maria; Celano, Giuseppe; Gobbetti, Marco

2015-12-01

This study aimed at understanding the extent of contamination by lactic acid bacteria (LAB) and yeasts from the house microbiotas during sourdough back-slopping. Besides sourdoughs, wall, air, storage box, dough mixer and flour of four bakeries were analyzed. Based on plate counts, LAB and yeasts dominated the house microbiota. Based on high throughput sequencing of the 16S rRNA genes, flour harbored the highest number of Firmicutes, but only few of them adapted to storage box, dough mixer and sourdough. Lactobacillus sanfranciscensis showed the highest abundance in dough mixer and sourdoughs. Lactobacillus plantarum persisted only in storage box, dough mixer and sourdough of two bakeries. Weissella cibaria also showed higher adaptability in sourdough than in bakery equipment, suggesting that flour is the main origin of this species. Based on 18S rRNA data, Saccharomyces cerevisiae was the dominant yeast in house and sourdough microbiotas, excepted one bakery dominated by Kazachstania exigua. The results of this study suggest that the dominant species of sourdough LAB and yeasts dominated also the house microbiota. Copyright © 2015 Elsevier Ltd. All rights reserved.

Application of transglutaminase and fermizyme for sensory quality improvement of pastry.

PubMed

Hozová, Bernadetta; Kukurová, Iveta; Dodok, Ladislav

2003-06-01

The objective of the model experiment was to find out the improving effect of two selected enzymes, transglutaminase (i) and fermizyme (ii), added at different concentrations of 4.5 mg and 7.5 mg/300 g flour (i) and 15 mg and 60 mg/300 g flour (ii) to the pastry dough on the quality of end products. The investigation was aimed to observe some changes of the sensory parameters (sensory profile) of pastry produced from the freezer-stored dough (-18 +/- 2 degrees C/0, 1, 7 and 14 days), namely shape (camber), odour, taste, crust colour (thickness/hardness), crumb elasticity (porosity, colour, hardness), adhesiveness to palate, etc. It has been ascertained that the sensory quality is favourably affected by the addition of the lower concentration of both enzymes: transglutaminase, 4.5 mg/300 g flour and fermizyme, 15 mg/300 g flour in comparison to the control without enzymes. The cambering ratio values and other sensory profile parameters of pastry gradually decreased during the freezer storage of dough. The best sensory evaluation of both kinds of pastry was achieved after a one-day storage of doughs.

Taguchi-generalized regression neural network micro-screening for physical and sensory characteristics of bread.

PubMed

Besseris, George J

2018-03-01

Generalized regression neural networks (GRNN) may act as crowdsourcing cognitive agents to screen small, dense and complex datasets. The concurrent screening and optimization of several complex physical and sensory traits of bread is developed using a structured Taguchi-type micro-mining technique. A novel product outlook is offered to industrial operations to cover separate aspects of smart product design, engineering and marketing. Four controlling factors were selected to be modulated directly on a modern production line: 1) the dough weight, 2) the proofing time, 3) the baking time, and 4) the oven zone temperatures. Concentrated experimental recipes were programmed using the Taguchi-type L 9 (3 4 ) OA-sampler to detect potentially non-linear multi-response tendencies. The fused behavior of the master-ranked bread characteristics behavior was smart sampled with GRNN-crowdsourcing and robust analysis. It was found that the combination of the oven zone temperatures to play a highly influential role in all investigated scenarios. Moreover, the oven zone temperatures and the dough weight appeared to be instrumental when attempting to synchronously adjusting all four physical characteristics. The optimal oven-zone temperature setting for concurrent screening-and-optimization was found to be 270-240 °C. The optimized (median) responses for loaf weight, moisture, height, width, color, flavor, crumb structure, softness, and elasticity are: 782 g, 34.8 %, 9.36 cm, 10.41 cm, 6.6, 7.2, 7.6, 7.3, and 7.0, respectively.

Improving the baking quality of bread wheat by genomic selection in early generations.

PubMed

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

2018-02-01

Genomic selection shows great promise for pre-selecting lines with superior bread baking quality in early generations, 3 years ahead of labour-intensive, time-consuming, and costly quality analysis. The genetic improvement of baking quality is one of the grand challenges in wheat breeding as the assessment of the associated traits often involves time-consuming, labour-intensive, and costly testing forcing breeders to postpone sophisticated quality tests to the very last phases of variety development. The prospect of genomic selection for complex traits like grain yield has been shown in numerous studies, and might thus be also an interesting method to select for baking quality traits. Hence, we focused in this study on the accuracy of genomic selection for laborious and expensive to phenotype quality traits as well as its selection response in comparison with phenotypic selection. More than 400 genotyped wheat lines were, therefore, phenotyped for protein content, dough viscoelastic and mixing properties related to baking quality in multi-environment trials 2009-2016. The average prediction accuracy across three independent validation populations was r = 0.39 and could be increased to r = 0.47 by modelling major QTL as fixed effects as well as employing multi-trait prediction models, which resulted in an acceptable prediction accuracy for all dough rheological traits (r = 0.38-0.63). Genomic selection can furthermore be applied 2-3 years earlier than direct phenotypic selection, and the estimated selection response was nearly twice as high in comparison with indirect selection by protein content for baking quality related traits. This considerable advantage of genomic selection could accordingly support breeders in their selection decisions and aid in efficiently combining superior baking quality with grain yield in newly developed wheat varieties.

Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

USDA-ARS?s Scientific Manuscript database

The aim of this research was to investigate the effect of variation of flour polymeric proteins on rheological properties of dough under continuous mixing and thermal treatment for hard red spring (HRS) wheat genotypes grown in North Dakota, USA. Flour polymeric proteins were analyzed by size exclus...

[Effect of soybean lipoxygenae on baking properties of wheat flour].

PubMed

Permiakova, M D; Trufanov, V A

2011-01-01

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

Qualitative effect of added gluten on dough properties and quality of Chinese steamed bread

USDA-ARS?s Scientific Manuscript database

Glutens isolated from fifteen soft red winter (SRW) wheat flours were added into a SRW wheat flour to obtain protein levels of 9.6% and 11.3% for determination of the qualitative effect of gluten protein on the dough properties and quality of northern-style Chinese steamed bread (CSB). Sodium dodecy...

Status of Standardization Projects, Quarter Ending 31 December 1992

DTIC Science & Technology

1992-12-31

B 7320 0872 ANSIZ83 14 GAS FD SV EQ COUNTER APPLI GL G5 B 912 921 922 A GL YD 99 GS U B 7320 0874 A A XXX CABINET DOUGH PRF 18 PAN CAP GL B4 A 914...YD 99 GS N CS 7320 0897 MIL-D-2467F DOUGH ROLLING MACHINES PIE YD H5 924 934 934 A YD 99 N 7320 0898 00-D-2813 DOUGH ROLLING MACHINES PIE YD B4 924...0552 MIL-0-44136B OATMEAL COOKIE AND GRA BARS GL F2 924 934 934 A GL SA 53 SS N 8920 0553 MIL-C-44112C CRACKERS FOR MEAL RTE GL F2 931 941 941 A GL SA

Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.

PubMed

Schoenlechner, Regine; Drausinger, Julian; Ottenschlaeger, Veronika; Jurackova, Katerina; Berghofer, Emmerich

2010-12-01

The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta.

Gene networks in the synthesis and deposition of protein polymers during grain development of wheat.

PubMed

She, Maoyun; Ye, Xingguo; Yan, Yueming; Howit, C; Belgard, M; Ma, Wujun

2011-03-01

As the amino acid storing organelle, the protein bodies provide nutrients for embryo development, seed germination and early seedling growth through storage proteolysis in cereal plants, such as wheat and rice. In protein bodies, the monomeric and polymeric prolamins, i.e. gliadins and glutenins, form gluten and play a key role in determining dough functionality and end-product quality of wheat. The formation of intra- and intermolecular bonds, including disulphide and tyrosine bonds, in and between prolamins confers cohesivity, viscosity, elasticity and extensibility to wheat dough during mixing and processing. In this review, we summarize recent progress in wheat gluten research with a focus on the fundamental molecular biological aspects, including transcriptional regulation on genes coding for prolamin components, biosynthesis, deposition and secretion of protein polymers, formation of protein bodies, genetic control of seed storage proteins, the transportation of the protein bodies and key enzymes for determining the formation of disulphide bonds of prolamin polymers.

Anaphylaxis after eating Italian pizza containing buckwheat as the hidden food allergen.

PubMed

Heffler, E; Guida, G; Badiu, I; Nebiolo, F; Rolla, G

2007-01-01

A 20-year-old woman developed anaphylaxis after eating pizza on 4 different occasions in 2 restaurants. Both restaurants made their pizza dough with a mixture of wheat and buckwheat flours. A prick-to-prick test with buckwheat flour was positive. Skin prick tests and specific immunoglobulin E responses to soybean and peanut were weakly positive while the response to buckwheat was negative. We ruled out a pathogenic role for peanut and soybean because the patient usually eats both with no signs of allergic reaction. Double-blind, placebo-controlled food challenges with buckwheat flour were positive after the administration of a cumulative dose of 2.3 g of the culprit flour. To our knowledge, our report describes the first case of anaphylaxis after intake of buckwheat flour as the hidden allergen in pizza dough.

Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

PubMed

Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

2014-01-01

The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

The Coast Artillery Journal. Volume 79, Number 5, September-October 1936

DTIC Science & Technology

1936-10-01

would shudder, "Prussian!" But his Pla- to~n thought otherwise. For there were some tough cookies among them. and they knew a man when they saw one...that :l number of veter:lns training with the younger officers provides a much needed "leaven in the dough ." Even if this dough is never (k) needed

High copper level comulled and impregnated sulfur sorbent

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bishop, K.C.

A porous sulfur sorbent is disclosed which has principal use in desulfurizing reformer feedstreams. The sorbent is prepared by peptizing alumina with acid and mulling the peptized alumina with a copper compound to form an extrudable dough. The dough is extruded, dried and impregnated with additional copper. The resulting sorbent has a higher capacity for adsorbing sulfur compounds than conventional prior art materials.

Dough Rheology and Breadmaking Traits of Flour Mill Streams from a Hard Spring Wheat and Relationships to Sulfur Content and Protein Size Distribution.

USDA-ARS?s Scientific Manuscript database

Knowledge of the differences in quality traits among individual flour mill streams (FMS) provides more precise blending techniques that would meet customer’s flour specifications. The aim of this study was to evaluate differences in dough rheology and breadmaking traits among FMS and their relations...

Simultaneous accumulation of proline and trehalose in industrial baker's yeast enhances fermentation ability in frozen dough.

PubMed

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Ohtsu, Iwao; Shima, Jun; Takagi, Hiroshi

2012-05-01

Freeze tolerance is a necessary characteristic for industrial baker's yeast because frozen-dough baking is one of the key technologies for supplying oven-fresh bakery products to consumers. Both proline and trehalose are known to function as cryoprotectants in yeast cells. In order to enhance the freeze tolerance of yeast cells, we constructed a self-cloning diploid baker's yeast strain with simultaneous accumulation of proline, by expressing the PRO1-I150T allele, encoding the proline-feedback inhibition-less sensitive γ-glutamyl kinase, and trehalose, by disrupting the NTH1 gene, encoding neutral trehalase. The resultant strain retained higher tolerance to oxidative and freezing stresses than did the single proline- or trehalose-accumulating strain. Interestingly, our results suggest that proline and trehalose protect yeast cells from short-term and long-term freezing, respectively. Simultaneous accumulation of proline and trehalose in industrial baker's yeast also enhanced the fermentation ability in the frozen dough compared with the single accumulation of proline or trehalose. These results indicate that baker's yeast that accumulates both proline and trehalose is applicable for frozen-dough baking. Copyright © 2012 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Play dough as an educational tool for visualization of complicated cerebral aneurysm anatomy.

PubMed

Eftekhar, Behzad; Ghodsi, Mohammad; Ketabchi, Ebrahim; Ghazvini, Arman Rakan

2005-05-10

Imagination of the three-dimensional (3D) structure of cerebral vascular lesions using two-dimensional (2D) angiograms is one of the skills that neurosurgical residents should achieve during their training. Although ongoing progress in computer software and digital imaging systems has facilitated viewing and interpretation of cerebral angiograms enormously, these facilities are not always available. We have presented the use of play dough as an adjunct to the teaching armamentarium for training in visualization of cerebral aneurysms in some cases. The advantages of play dough are low cost, availability and simplicity of use, being more efficient and realistic in training the less experienced resident in comparison with the simple drawings and even angiographic views from different angles without the need for computers and similar equipment. The disadvantages include the psychological resistance of residents to the use of something in surgical training that usually is considered to be a toy, and not being as clean as drawings or computerized images. Although technology and computerized software using the patients' own imaging data seems likely to become more advanced in the future, use of play dough in some complicated cerebral aneurysm cases may be helpful in 3D reconstruction of the real situation.

Influence of modified atmosphere packaging on the shelf life of prebaked pizza dough with and without preservative added.

PubMed

Rodríguez, Valle; Medina, Luis; Jordano, Rafael

2003-04-01

The possible effect of different modified atmospheres on the shelf life of prebaked pizza dough, with and without added calcium propionate, was investigated. Three packaging atmospheres were tested: 20% CO2: 80% N2, 50% CO2: 50% N2, 100% CO2, and air (control). Samples were examined daily for visible mold growth and analysed after 2, 8, 17 and 31 days throughout storage (15-20 degrees C and 54-65% relative humidity, RH) for changes in gaseous composition, pH and microbial populations (mesophilic aerobic and anaerobic bacteria, lactic acid bacteria (LAB), and yeasts and molds). Microbiological results showed that molds had a greater sensitivity to CO2 than bacteria and yeasts. Products containing calcium propionate did not show mold growth throughout storage (31 days) when packaged in air or in CO2-enriched atmospheres (20, 50 and 100%). However, in pizza dough without preservative (calcium propionate), mold growth was evident after 7 days, except under 100% CO2 atmosphere (13 days) regardless of the packaging atmosphere. From these results we conclude that the addition of calcium propionate had more and decisive influence on the shelf life extension of prebaked pizza dough.

Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

PubMed

Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

2013-08-01

During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast. Copyright © 2013 Elsevier B.V. All rights reserved.

The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough.

PubMed

Amoa-Awua, W K; Frisvad, J C; Sefa-Dedeh, S; Jakobsen, M

1997-09-01

Agbelima, a fermented cassava meal widely consumed in Ghana, Togo and Benin, is produced by fermenting grated cassava with one of several types of traditional cassava dough inoculum. During fermentation a smooth textured sour dough is produced, the toxicity of cassava is reduced and there is a build up of volatile aroma compounds. Four types of inocula were included in the present investigation. In one type moulds were found to form a dominant part of the microbiota, the species present being Penicillium sclerotiorum, P. citrinum, P. nodulum, Geotrichum candidum and a basidiomycete. All these moulds were found to possess cellulase activity which was responsible for the hydrolysis of cassava tuber cellulose during fermentation leading to a breakdown of the coarse texture of cassava dough. The yeasts Candida krusei, C. tropicalis and Zygosaccharomyces spp. were present in high numbers in the four types of inocula including the moudly inoculum. The yeasts C. tropicalis and some strains of Zygosaccharomyces, all of which possessed cellulase activity, were also found to contribute to the modification of cassava texture during fermentation. All yeasts and moulds exhibited linamarase activity and were therefore capable of breaking down the cyanogenic glucosides present in cassava.

Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.).

PubMed

Gao, Xin; Liu, Tianhong; Yu, Jing; Li, Liqun; Feng, Yi; Li, Xuejun

2016-04-15

Glutenin is one of the critical gluten proteins that affect the processing quality of wheat dough. High-molecular-weight glutenin subunits (HMW-GS) affect rheological behavior of wheat dough. This research demonstrated the effects of four variations of HMW-GS composition at the Glu-B1 locus on secondary and micro structures of gluten and rheological properties of wheat dough, using the bread wheat Xinong 1330 and its three near-isogenic lines (NILs). Results indicated that the Amide I bands of the four wheat lines shifted slightly, but the secondary structure, such as content of α-helices, β-sheets, disulfide bands, tryptophan bands and tyrosine bands, differed significantly among the four NILs. The micro structure of gluten in NIL 2 (Bx14+By15) and NIL 3 (Bx17+By18) showed more cross linkage, with two contrasting patterns. Correlation analysis demonstrated that the content of β-sheets and disulfide bonds has a significant relationship with dough stability, which suggests that the secondary structures could be used as predictors of wheat quality. Copyright © 2015 Elsevier Ltd. All rights reserved.

A rapid method to determine starch damage in sorghum

USDA-ARS?s Scientific Manuscript database

As a major component of cereal grains including sorghum, starch plays an important role not only in grain development but also post-maturation processing and end-product quality. Because milling can result in the inadvertent disruption of starch granules, in turn negatively affecting dough rheology...

Low Dose Food Irradiation at Natick

DTIC Science & Technology

1977-06-01

bread, cakes, and cookies made with this irradiated flour have consistently received excellent ratings by taste panelists and other consumers at Natick...activity, titratable acidity, pH, ash, protein, and moisture content), dough and baking characteristics (bread scores, rheological and alpha-amylase...on the vitamin content in the irradiated flour or in the bread made from the 1 3See footnote 5 15 flour (Tables 10,11). Farinographs, dough

Commercial Baking. Final Report.

ERIC Educational Resources Information Center

Booth, Nancy

A project filmed three commercial baking videotapes for use by secondary and adult students in food service programs. The three topics were basic dinner rolls, bread making, and hard breads and rolls. Quick-rise dough recipes were developed, written down, and explained for use with the videotapes. A pretest, posttest, and student guide were…

Enhanced gluten properties in soft kernel durum wheat

USDA-ARS?s Scientific Manuscript database

Soft kernel durum wheat is a relatively recent development (Morris et al. 2011 Crop Sci. 51:114). The soft kernel trait exerts profound effects on kernel texture, flour milling including break flour yield, milling energy, and starch damage, and dough water absorption (DWA). With the caveat of reduce...

[Poisoning by enterotoxin from Staphylococcus aureus associated with mocha pastry. Microbiology and epidemiology].

PubMed

Escartín, E F; Saldaña-Lozano, J; Montiel-Falcón, A

1998-01-01

A brief description of a foodborne outbreak due to S. aureus enterotoxin associated with the consumption of mocha cake in the city of Guadalajara is presented. The cake was prepared in a bakery and affected nearly 100 persons. S. aureus was isolated from the nose and skin of one of the pastry cooks. A S. aureus strain isolated from the cake involved in the outbreak was not only unable to grow in the mocha cream, but it actually decreased in numbers by 2 log after 72 h of storage at 30 degrees C. The pH of mocha cream ranged from 6.2 to 6.6, and water activity from 0.833 to 0.859, with a media of 0.841. In preparing mocha cake at the shop, one half of the dough used to be sprayed with a sucrose solution in water (20% w/v); mocha cream was spread on the other half of the dough before overlapping the two halves. When mocha cake was prepared in this manner, and stored at 30 degrees C, S. aureus increased in number by more than 4 log after 48 h. S. aureus did not grow in the cake stored at 4-7 degrees C. Contributory factors in this outbreak were an increase of water activity in the interphase of the mocha and the cake dough, storage of the cake in an unrefrigerated area, and an unusually high ambient temperature (28-32 degrees C) at that time.

[Effects of shading at different phases of grain-filling on wheat grain protein components contents and processing quality].

PubMed

Shi, Yu; Chen, Mao-xue; Yu, Zhen-wen; Xu, Zhen-zhu

2011-10-01

Taking three wheat cultivars Jimai 20 (strong gluten), Taishan 23 (medium gluten), and Ningmai 9 (weak gluten) as test materials, a field experiment was conducted to examine the effects of shading at different phases of grain-filling on the grain protein components contents and processing quality. Four treatments were installed, i. e., no shading (S0), shading at early grain-filling phase (from 0 day after anthesis (DAA) to 11 DAA; S1), shading at medium grain-filling phase (from 12 DAA to 23 DAA; S2), and shading at late grain-filling phase (from 24 DAA to 35 DAA; S3). No significant differences were observed in the grain albumin+globulin contents of the three cultivars among the four treatments. Shading increased the grain HMW-GS, LMW-GS, gluten, glutenin, and total protein contents of Jimai 20 and Taishan 23 significantly, and the increments were higher in treatment S2 than in other shading treatments. Treatments S2 and S3 increased the grain protein components contents of Ningmai 9 significantly. Comparing with the control, shading decreased the grain yield significantly, but increased the dough development time, dough stability time, and sedimentation volume, especially for treatment S2, which suggested that the wheat grain quality had a close relationship with the light intensity at medium phase of grain-filling. Overall, the regulation effect of shading at grain-filling stage on the wheat grain yield, grain protein components contents, and indices values of grain processing quality for the test cultivars was in the order of Jimai 20 > Taishan 23 > Ningmai 9.

Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making.

PubMed

Shyu, Yung-Shin; Lu, Tzu-Chi; Lin, Chuan-Chuan

2014-12-01

Several studies have indicated citrus peels (CP) contain specific methoxy flavones, e.g. nobiletin and tangeretin, which have been shown to prevent numerous diseases. However, research reports regarding their application as food additive in healthy baked products is scarce. In our study, both unfermented (UF) and fermented (F) citrus peels were processed under different dry hot-air temperatures to make four citrus peel powders , UF-100 °C,UF-150 °C, F-100 °C, F-150 °C, respectively. The analysis of the basic components and nutraceuticals as well as antioxidant activity were conducted. Various percentages of CP were added to dough and toast bread for physical property and sensory evaluations. The results indicated the contents of crude proteins (3.3-4.3 mg/g) and fibers (10.9-14.9 %) among the four samples were similar. The UF extracts showed better antioxidant activities than F extracts. HPLC analysis indicated the contents of hesperidine, nobiletin and tangeretin in CP extracts were UF-150 °C > UF-100 °C. Farinograph analysis indicated a linear relation between CP powder content and the parameters of the physical properties of dough. A high percentage of fibrous CP powder in dough increases the water adsorption capacity of the dough, resulting in a decrease in its stability The sensory evaluation results indicated a greater acceptability of UF-added toast bread relative to the F-added one. Among these, according to the statistical anaylsis, the UF-150 °C 4 % and UF-100 °C 6 % groups were the best and F-150 °C 2 % group was the poorest in overall acceptability.

Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres.

PubMed

Rakhesh, Nisha; Fellows, Christopher M; Sissons, Mike

2015-01-01

The incorporation of fibres, whether insoluble or soluble, in durum wheat pasta negatively impacts desirable end-use properties, especially if incorporated in significant amounts. Fibres can disrupt the starch-protein matrix of the dough during pasta preparation and can also often swell more readily with water than starch, competing with the starch for water during dough development. Similar degrees of substitution with different fibres gave markedly different impacts on firmness, stickiness, cooking loss and sensory attributes, suggesting that results obtained for one fibre cannot readily be generalized to other fibres. The in vitro starch digestibility of the pastas was significantly reduced when resistant starch, β-glucan-enriched flour, carboxymethyl cellulose or guar gum was incorporated but increased when pollard or inulin was added. In many instances, different sources of the same fibre gave dramatically different impacts on the properties of cooked durum wheat pasta. © 2014 Society of Chemical Industry.

THE EFFECTS OF GAMMA IRRADIATION ON THE RHEOLOGICAL PROPERTIES OF WHEAT GLUTEN (in Japanese)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Doguchi, M.; Yokoyama, Y.; Odaka, I.

Wheat gluten samples were x irradiated at doses from 4 x 10/sup 6/ to 10/ sup 7/ rep, and the flours, prepared by mixing the gluten samples with wheat starch, were subjected to rheological tests. The apparent viscosities obtained by the McMichael viscometer and the maximum viscosity of the alkaline viscogram tended to decrease with increasing dosage. Farinograms and mixograms, obtained by the constant water absorption method, showed that the dough development curves changed their shape after irradiation; for example, the maximum resistance to mixing and the time to reach this maximum decreased. When the dosage was increased to moremore » than 3 x 10/sup 6/ rep, the samples lost the unique elastic and cohesive properties of wheat gluten. Moreover, as the irradiation dose increased, the extensigrams showed a notable decrease in resistance and a slight decrease in extensibility; such changes were not observed after treatment with either sulfhydryl-blocking reagents or by disulfide bond-splitting reagents. Gluten was so denatured at 10/sup 7/ rep that a dough could not be prepared from the sample. These results show that the changes of the rheological properties of wheat gluten induced by x irradiation are due to a structural change of the protein molecule of gluten rather than the breaking of disulfide bonds or blocking of sulfhydryl groups. (BBB)« less

Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study.

PubMed

Pasini, G; Simonato, B; Giannattasio, M; Peruffo, A D; Curioni, A

2001-05-01

The proteins of wheat flour have several biological activities that can affect human health and physiology when wheat-based foods are consumed. The modifications of bread crumb and crust proteins during an in vitro peptic/pancreatic digestion process were studied by electrophoresis and immunoblotting with polyclonal antibodies specific for single proteins or groups of homologous proteins of the wheat flour, and the results were compared to those obtained for an unheated dough sample. The results show that baking affects the extent of proteolysis and the immunological and physicochemical features of the digestion products in relation to the level of the heat treatment. Therefore, the results concerning the digestion of the unheated wheat flour or dough are not representative of what happens when baked products enter the human digestive tract.

Computing Science and Statistics. Volume 24. Graphics and Visualization

DTIC Science & Technology

1993-03-01

the dough , turbulent fluid flow, the time between drips of behavior changes radically when the population growth water from a faucet, Brownian motion... cookie which clearly is the discrete parameter analogue of continuous param- appropriate as after dinner fun. eter time series analysis". I strongly...methods. Your fortune cookie of the night reads: One problem that statisticians traditionally seem to "uYou have good friends who will come to your aid in

Disruption of the CAR1 gene encoding arginase enhances freeze tolerance of the commercial baker's yeast Saccharomyces cerevisiae.

PubMed

Shima, Jun; Sakata-Tsuda, Yuko; Suzuki, Yasuo; Nakajima, Ryouichi; Watanabe, Hajime; Kawamoto, Shinichi; Takano, Hiroyuki

2003-01-01

The effect of intracellular charged amino acids on freeze tolerance in dough was determined by constructing homozygous diploid arginase-deficient mutants of commercial baker's yeast. An arginase mutant accumulated higher levels of arginine and/or glutamate and showed increased leavening ability during the frozen-dough baking process, suggesting that disruption of the CAR1 gene enhances freeze tolerance.

Isolation and characterization of EMS-induced Dy10 and Ax1 high molecular weight glutenin subunit deficient mutant lines of elite hexaploid wheat (Triticum aestivum L.) cv. Summit

USDA-ARS?s Scientific Manuscript database

The mixing properties of the dough are critical in the production of bread and other food products derived from wheat. The high molecular weight glutenin subunits (HMW-GS) are major determinants of wheat dough processing qualities. The different alleles of the HMW-GS genes in hexaploid wheat vary ...

Computer Modeling of the Cooking Process for Pizza

DTIC Science & Technology

1991-08-01

on the structure. They are the proteins that form gluten and are responsible for the strength, elasticity, and cohesion properties of the dough...It is impossible to make dough without using water. It makes the formation of gluten possible. It creates a dispersion of the other ingredients and...interior of bread products), and improve volume (Pomeranz, 1987). Once all the ingredients have been assembled they are mixed. Glutens are formed

Play dough as an educational tool for visualization of complicated cerebral aneurysm anatomy

PubMed Central

Eftekhar, Behzad; Ghodsi, Mohammad; Ketabchi, Ebrahim; Ghazvini, Arman Rakan

2005-01-01

Background Imagination of the three-dimensional (3D) structure of cerebral vascular lesions using two-dimensional (2D) angiograms is one of the skills that neurosurgical residents should achieve during their training. Although ongoing progress in computer software and digital imaging systems has facilitated viewing and interpretation of cerebral angiograms enormously, these facilities are not always available. Methods We have presented the use of play dough as an adjunct to the teaching armamentarium for training in visualization of cerebral aneurysms in some cases. Results The advantages of play dough are low cost, availability and simplicity of use, being more efficient and realistic in training the less experienced resident in comparison with the simple drawings and even angiographic views from different angles without the need for computers and similar equipment. The disadvantages include the psychological resistance of residents to the use of something in surgical training that usually is considered to be a toy, and not being as clean as drawings or computerized images. Conclusion Although technology and computerized software using the patients' own imaging data seems likely to become more advanced in the future, use of play dough in some complicated cerebral aneurysm cases may be helpful in 3D reconstruction of the real situation. PMID:15885141

Understanding the effect of emulsifiers on bread aeration during breadmaking.

PubMed

Garzón, Raquel; Hernando, Isabel; Llorca, Empar; Rosell, Cristina M

2018-04-24

Much research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. Emulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70 K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. The progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

For Parents Particularly: Saving with Dough and Other Inexpensive Activities for the Family.

ERIC Educational Resources Information Center

Newman, Rita

1995-01-01

Encourages parents to be aware of how natural exploration and play can facilitate learning in their children. Gives activities, adjustable in difficulty depending on developmental age of child, such as cooking that can be used to develop readiness for reading, writing, and math. Includes suggestions for inexpensive materials. (ET)

Evaluation of the efficacy of small hive beetle (Aethina tumida Murray) baits and lures.

USDA-ARS?s Scientific Manuscript database

Two experiments were conducted to evaluate the attractiveness of a lure developed by the Food and Environment Research Agency (=UK lure) to adult small hive beetles (SHB). Experiment 1 compared the UK lure with: USDA fermented pollen dough, banana scent, apple cider and their combinations while Exp...

Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae.

PubMed

Hendriksen, Hanne V; Kornbrust, Beate A; Østergaard, Peter R; Stringer, Mary A

2009-05-27

Asparaginase, an enzyme that hydrolyzes asparagine to aspartic acid, presents a potentially very effective means for reducing acrylamide formation in foods via removal of the precursor, asparagine, from the primary ingredients. An extracellular asparaginase amenable to industrial production was cloned and expressed in Aspergillus oryzae . This asparaginase was tested in a range of food products, including semisweet biscuits, ginger biscuits, crisp bread, French fries, and sliced potato chips. In dough-based applications, addition of asparaginase resulted in reduction of acrylamide content in the final products of 34-92%. Enzyme dose, dough resting time, and water content were identified as critical parameters. Treating French fries and sliced potato chips was more challenging as the solid nature of these whole-cut products limits enzyme-substrate contact. However, by treating potato pieces with asparaginase after blanching, the acrylamide levels in French fries could be lowered by 60-85% and that in potato chips by up to 60%.

Increasing Responsiveness of the Army Rapid Acquisition Process: The Army Rapid Equipping Force

DTIC Science & Technology

2011-06-01

System Increment 2 (JNBCRS2) Joint Urgent Operational Needs (JUON) effort. These interviews played a critical role in providing information on the...Operational Assessment. 91 Interview by the authors with JNBCRS2 ATEC System Team: Mr. Dough Cunningham, DTC, and Ms. Emily Yost, AEC, Aberdeen...Mr. Dough Cunningham, DTC, and Ms. Emily Yost, AEC, Aberdeen Proving Ground, MD, October 2010. 110 Major Scott Schroer, JNBCRS2 Team Lead, and the

Oral History Interview Transcripts Tombigbee Historic Townsites Project. Volume 6 (Interview Numbers 129-133).

DTIC Science & Technology

1981-01-01

week that come-- I was working--I sent him a box of candy and cookies and stuff that I knew he liked. About once a month, I’d send a suit of khaki...put the dough down on it, put another collard leaf on top of the dough , and then put them ashes over it. When it gets done, you take it and wash it off

Reducing saturated fat with oleogel/shortening blends in a baked product.

PubMed

Mert, Behic; Demirkesen, Ilkem

2016-05-15

Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends were evaluated in a cookie formulations. When the shortening was completely replaced with oleogel softer products were obtained compared to liquid oil, but they were harder than the shortening containing products. On the other hand, partial replacement of shortening with oleogels provided much more acceptable dough and cookie characteristics. Results suggest that gradual replacement of shortening with oleogels may be a suitable approach for reduction of saturated fat in short dough products. Copyright © 2015 Elsevier Ltd. All rights reserved.

Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.

PubMed

Hamlet, Colin G; Sadd, Peter A; Liang, Li

2008-08-13

A range of commercially available cereals (mainly rye and wheat) used to manufacture U.K. bakery products were obtained, and the levels of free amino acids and sugars were measured. Selected samples were cooked as flours and doughs to generate acrylamide and the data compared with those obtained from a model system using dough samples that had been additionally fortified with asparagine (Asn) and sugars (glucose, fructose, maltose, and sucrose). In cooked flours and doughs, Asn was the key determinant of acrylamide generation. A significant finding for biscuit and rye flours was that levels of Asn were correlated with fructose and glucose. The results suggest that for these commercial cereals, selection based on low fructose and glucose contents, and hence low asparagine, could be beneficial in reducing acrylamide in products (e.g., crackers and crispbreads) that have no added sugars.

Genetic Mapping of a new family of Seed-Expressed Polyphenol Oxidase genes in Wheat (Triticum aestivum L.)

USDA-ARS?s Scientific Manuscript database

Polyphenol oxidase (PPO) enzymatic activity is a major cause in time-dependent discoloration in wheat dough products. The PPO-A1 and PPO-D1 genes have been shown to contribute to wheat kernel PPO activity. However it has been shown that wheat contains multiple PPO genes. Recently a novel PPO gene...

Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.

PubMed

Mnif, Inès; Besbes, Souheil; Ellouze-Ghorbel, Raoudha; Ellouze-Chaabouni, Semia; Ghribi, Dhouha

2013-09-01

Statistically based experimental designs were applied to Bacillus subtilis SPB1 biosurfactant extraction. The extracted biosurfactant was tested as an additive in dough formulation. The Plackett-Burman screening method showed that methanol volume, agitation speed and operating temperature affect biosurfactant extraction. The effect was studied and adjusted using response surface methodology. The optimal values were identified as 5 mL methanol, 180 rpm and 25 °C, yielding predicted responses of 2.1 ± 0.06 for the purification factor and 87.47% ± 1.58 for the retention yield. Study of the incorporation of purified lipopeptide powder into the dough preparation in comparison with a commercial surfactant - soya lecithin - reveal that SPB1 biosurfactant significantly improves the textural properties of dough (hardness, springiness, cohesion and adhesion) especially at 0.5 g kg⁻¹. At the same concentration (0.5 g kg⁻¹), the effect of SPB1 biosurfactant was more pronounced than that of soya lecithin. Also, this biosurfactant considerably enhanced the gas retention capacity in the course of fermentation. These results show that SPB1 biosurfactant could be of great interest in the bread-making industry. A method for preparative extraction of lipopeptide biosurfactant with methanol as the extraction solvent has been effectively established. © 2013 Society of Chemical Industry.

In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour.

PubMed

Xu, Yan; Wang, Yaqin; Coda, Rossana; Säde, Elina; Tuomainen, Päivi; Tenkanen, Maija; Katina, Kati

2017-05-02

Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this study, fava bean flour was fermented with Leuconostoc spp. and Weissella spp. with or without sucrose addition, in order to evaluate their potential in EPS production. The contents of free sugars, organic acids, mannitol and EPS in all fermented fava bean doughs were measured. Rheological properties of sucrose-enriched doughs, including viscosity flow curves, hysteresis loop and dynamic oscillatory sweep curves, were measured after fermentation. As one of the ANF, the degradation of raffinose family oligosaccharides (RFO) was also studied by analyzing RFO profiles of different doughs. Quantification of EPS revealed the potential of Leuconostoc pseudomesenteroides DSM 20193 in EPS production, and the rheological analysis showed that the polymers produced by this strain has the highest thickening and gelling capability. Furthermore, the viscous fava bean doughs containing plant proteins and synthesized in situ EPS may have a potential application in the food industry and fulfill consumers' increasing demands for "clean labels" and plant-originated food materials. Copyright © 2017 Elsevier B.V. All rights reserved.

Comparative efficiency of different methods of gluten extraction in indigenous varieties of wheat.

PubMed

Imran, Samra; Hussain, Zaib; Ghafoor, Farkhanda; Nagra, Saeedahmad; Ziai, Naheeda Ashbeal

2013-06-01

The present study investigated six varieties of locally grown wheat (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 and Inqlab) procured from Punjab Seed Corporation, Lahore, Pakistan for their proximate contents. On the basis of protein content and ready availability, Faisalabad-08 (FD-08) was selected to be used for the assessment of comparative efficiency of various methods used for gluten extraction. Three methods, mechanical, chemical and microbiological were used for the extraction of gluten from FD-08. Each method was carried out under ambient conditions using a drying temperature of 55 degrees C. Mechanical method utilized four different processes viz:- dough process, dough batter process, batter process and ethanol washing process using standard 150 mesh. The starch thus obtained was analyzed for its proximate contents. Dough batter process proved to be the most efficient mechanical method and was further investigated using 200 and 300 mesh. Gluten content was determined using sandwich omega-gliadin enzyme-linked immunosorbent assay (ELISA).The results of dough batter process using 200 mesh indicated a starch product with gluten content of 678 ppm. Chemical method indicated high gluten content of more than 5000 ppm and the microbiological method reduced the gluten content from 2500 ppm to 398 ppm. From the results it was observed that no gluten extraction method is viable to produce starch which can fulfill the criteria of a gluten free product (20 ppm).

Growth of Salmonella enterica and Staphylococcus aureus in no-knead bread dough during prolonged yeast fermentation.

PubMed

Pao, Steven; Kim, Chyer; Jordan, Larry; Long, Wilbert; Inserra, Paula; Sayre, Brian

2011-02-01

A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P<0.05), regardless of yeast brand. The multiplication rates of S. enterica in the initial 12 h and S. aureus over the entire 24 h of fermentation were positively correlated with fermentation temperatures of 21 to 38°C (P<0.005; r≥0.996). Mean counts of S. enterica increased by 0.5, 1.5, 1.9, and 2.4 log CFU/g, respectively, after 6, 12, 18, and 24 h of fermentation at 21 °C. The level of S. aureus increased by 0.4, 1.1, 1.7, and 2.2 CFU/g, respectively, after 18 h of fermentation at 21, 27, 32, and 38 °C. Because prolonged fermentation permits substantial growth of infectious and/or toxin-producing foodborne pathogens, the making of slow-rise, no-knead bread may compromise consumer kitchen sanitation and food safety. Copyright ©, International Association for Food Protection

Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat.

PubMed

Wang, Jian; Wang, Chang; Zhen, Shoumin; Li, Xiaohui; Yan, Yueming

2018-04-01

Wheat-related genomes may carry new glutenin genes with the potential for quality improvement of breadmaking. In this study, we estimated the gluten quality properties of the wheat line CNU609 derived from crossing between Chinese Spring (CS, Triticum aestivum L., 2n = 6x = 42, AABBDD) and the wheat Aegilops umbellulata (2n = 2x = 14, UU) 1U(1B) substitution line, and investigated the function of 1U-encoded low-molecular-weight glutenin subunits (LMW-GS). The main quality parameters of CNU609 were significantly improved due to introgression of the 1U genome, including dough development time, stability time, farinograph quality number, gluten index, loaf size and inner structure. Glutenin analysis showed that CNU609 and CS had the same high-molecular-weight glutenin subunit (HMW-GS) composition, but CNU609 carried eight specific 1U genome-encoded LMW-GS. The introgression of the 1U-encoded LMW-GS led to more and larger protein body formation in the CNU609 endosperm. Two new LMW-m type genes from the 1U genome, designated Glu-U3a and Glu-U3b, were cloned and characterized. Secondary structure prediction implied that both Glu-U3a and Glu-U3b encode subunits with high α-helix and β-strand content that could benefit the formation of superior gluten structure. Our results indicate that the 1U genome has superior LMW-GS that can be used as new gene resources for wheat gluten quality improvement. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Role of non-covalent interactions in the production of visco-elastic material from zein

USDA-ARS?s Scientific Manuscript database

Zein has been used in the production of a wide variety of materials during the last century. One of the more intriguing developments in zein utilization has been the discovery that zein can be made to form a visco-elastic dough for bread production. Although significant research has been conducted t...

Functionality of gliadin proteins in wheat flour tortillas.

PubMed

Mondal, Suchismita; Hays, Dirk B; Alviola, Noviola J; Mason, Richard E; Tilley, Michael; Waniska, Ralph D; Bean, Scott R; Glover, Karl D

2009-02-25

Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The main objective of this study was to understand the functionality of gliadins with respect to tortilla quality. The important tortilla quality attributes are diameter, opacity, and shelf stability, designated here as rollability or the ability to roll or fold the tortilla without cracking. In this study gliadin functionality in tortilla quality was studied using near-isogenic wheat lines that have deletions in either Gli A1, Gli D1, Gli A2, or Gli D2 gliadin loci. The deletion lines are designated by the same abbreviations. Dough and tortillas were prepared from the parent line used to derive these deletion lines, each individual deletion line, and a control commercial tortilla flour. Quantitative and qualitative evaluations were performed on the dough and tortillas derived from the flour from each of these lines. None of the deletions in the gliadin loci altered the shelf stability versus that found for the parent to the deletion lines or control tortilla flour. However, deletions in the Gli 2 loci, in particular Gli A2 reduced the relative proportion of alpha- and beta-gliadins with a greater cysteine amino acid content and gluten cross-link function versus the chain-terminating omega-gliadins in Gli 1, which were still present. As such, the dough and gluten matrix appeared to have greater extensibility, which improved the diameter and overall quality of the tortillas while not altering the rollability. Deletions in the Gli 1 loci had the opposite result with increased cross-linking of alpha- and beta-gliadins, polymeric protein content, and a stronger dough that decreased the diameter and overall quality of the tortillas. The data suggest that altering certain Gli 2 loci through null alleles could be a viable strategy to develop cultivars improved for the specific functionality requirements needed for the rapidly growing tortilla market.

Magnetic Resonance-Based Electrical Property Tomography (MR- EPT) for Prostate Cancer Grade Imaging

DTIC Science & Technology

2014-07-01

TV 2D 5 10 15 2 4 6 8 10 12 14 i 5 10 15 2 4 6 8 10 12 14 Figure 10. Prostate-like gelatin phantom with one inclusion (5mm, play dough ...magnitude image (TSE) and reconstructions. 11 c) Multiple Inclusions Two 5 mm diameter inclusions ( play dough to provide significant conductivity...reconstruction, 2D inverse reconstruction with Total Variation, 3D inverse reconstruction 10 b) Single inclusion A single 5 mm diameter inclusion ( play

Intercultural Education for the Mississippi Air National Guard (Coronet Gyro).

DTIC Science & Technology

1980-10-01

Divide dough into thirds and roll each part into a strip about 18 inches long. Braid loosely on a greased cookie sheet. Cover with a cloth and let rise...and American) such as, candy, cookies , toilet articles, magazines, and cigarettes, but you will need Greek Drachmaes to barter with. 19. WHAT KIND OF...flour 1 teaspoon salt cup lukewarm water 2 tablespoons salad oil Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough

Granulated lead oxides with teflon

DOE Office of Scientific and Technical Information (OSTI.GOV)

Nilsson, O.

An improvement in the production of tube electrodes for lead storage batteries comprising mixing a small amount (0.1 to 3 weight percent) of polytetrafluoroethylene (Ptfe) with lead powder, the mixture is heated and shear stresses are applied thereto sufficient to convert substantially all of the ptfe in the mixture to fibrous form and to form a non-powdery dough. The dough is then granulated and the doughy granules about 100 mu to 500 mu in major dimension are used for filling tube elctrodes a lead-acid storage battery.

The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads.

PubMed

Stojceska, Valentina; Ainsworth, Paul

2008-10-15

The brewing industry produces large quantities of waste co-products. There is increasing pressure to ensure total utilisation of such products to address economic and environmental concerns. Brewer's spent grain (BSG) the main by-product of the brewing industry is rich in dietary fibre and has a strong potential to be recycled. The overall objective of this study was to incorporate BSG into wheat flour breads together with a range of different enzymes (Maxlife 85, Lipopan Extra, Pentopan Mono BG and Celluclast) and evaluate the bread quality. A number of nutritional and textural properties of the finished product were studied. The incorporation of BSG significantly (P<0.0001) improved the dietary fibre but the major difficulty encounted was to achieve a good structure and high loaf volume. Increasing the level of dietary fibre significantly (P<0.001) increased dough development time, dough stability and crumb firmness but decreased the degree of softening and loaf volume. It was found that addition of Lipopan Extra (LE), Pentopan Mono (PE) and a mixture of Pentopan Mono and Celluclast (PCE) enzymes improved the texture, loaf volume and shelf life while Maxlife 85 enzyme (ME) was not significantly different from control samples (wheat flour breads containing 0%, 10%, 20% and 30% BSG). Image analysis of the bread structure obtained from the C-cell analyzer showed that the most significantly (P<0.001) open network was obtained using LE, followed by PE and PCE. Copyright © 2008 Elsevier Ltd. All rights reserved.

Aggregation of gluten proteins in model dough after fibre polysaccharide addition.

PubMed

Nawrocka, Agnieszka; Szymańska-Chargot, Monika; Miś, Antoni; Wilczewska, Agnieszka Z; Markiewicz, Karolina H

2017-09-15

FT-Raman spectroscopy, thermogravimetry and differential scanning calorimetry were used to study changes in structure of gluten proteins and their thermal properties influenced by four dietary fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin) during development of a model dough. The flour reconstituted from wheat starch and wheat gluten was mixed with the polysaccharides in five concentrations: 3%, 6%, 9%, 12% and 18%. The obtained results showed that all polysaccharides induced similar changes in secondary structure of gluten proteins concerning formation of aggregates (1604cm -1 ), H-bonded parallel- and antiparallel-β-sheets (1690cm -1 ) and H-bonded β-turns (1664cm -1 ). These changes concerned mainly glutenins since β-structures are characteristic for them. The observed structural changes confirmed hypothesis about partial dehydration of gluten network after polysaccharides addition. The gluten aggregation and dehydration processes were also reflected in the DSC results, while the TGA ones showed that gluten network remained thermally stable after polysaccharides addition. Copyright © 2017 Elsevier Ltd. All rights reserved.

Assessment of chapatti quality of wheat varieties based on physicochemical, rheological and sensory traits.

PubMed

Kundu, Manju; Khatkar, Bhupendar Singh; Gulia, Neelam

2017-07-01

Fifty wheat varieties were assessed for chapatti quality using grain characteristics, dough rheological properties and pasting characteristics. Results revealed that 88% of wheat varieties studied were medium-hard to hard based on kernel texture. Water absorption and damaged starch were found to be important parameters for chapatti quality as both parameters had significant positive effect on the pliability and puffing height of chapatti. Protein content and gluten strength parameters like SDS sedimentation volume, dough stability and gluten index were found to have a negative impact on chapatti quality. Based on chapatti quality assessment the wheat varieties were classified into four distinct clusters viz. good, acceptable, fair and poor for chapatti making. It was elucidated that 46% of the varieties studied were good to acceptable for chapatti making, while 54% resulted in fair or poor chapatti quality thereby clearly indicating the need to establish and substantiate the development of product-specific varieties. Copyright © 2016. Published by Elsevier Ltd.

Rotating bouncing disks, tossing pizza dough, and the behavior of ultrasonic motors

NASA Astrophysics Data System (ADS)

Liu, Kuang-Chen; Friend, James; Yeo, Leslie

2009-10-01

Pizza tossing and certain forms of standing-wave ultrasonic motors (SWUMs) share a similar process for converting reciprocating input into continuous rotary motion. We show that the key features of this motion conversion process such as collision, separation and friction coupling are captured by the dynamics of a disk bouncing on a vibrating platform. The model shows that the linear or helical hand motions commonly used by pizza chefs and dough-toss performers for single tosses maximize energy efficiency and the dough’s airborne rotational speed; on the other hand, the semielliptical hand motions used for multiple tosses make it easier to maintain dough rotation at the maximum speed. The system’s bifurcation diagram and basins of attraction also provide a physical basis for understanding the peculiar behavior of SWUMs and provide a means to design them. The model is able to explain the apparently chaotic oscillations that occur in SWUMs and predict the observed trends in steady-state speed and stall torque as preload is increased.

Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

PubMed

Ogunsina, B S; Radha, C; Indrani, D

2011-03-01

The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.

PubMed

Park, S H; Lim, H S; Hwang, S Y

2012-10-01

The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.

Experimental and numerical investigation of ram extrusion of bread dough

NASA Astrophysics Data System (ADS)

Mohammed, M. A. P.; Wanigasooriya, L.; Charalambides, M. N.

2016-10-01

An experimental and numerical study on ram extrusion of bread dough was conducted. A laboratory ram extrusion rig was designed and manufactured, where dies with different angles and exit radii were employed. Rate dependent behaviour was observed from tests conducted at different extrusion speeds, and higher extrusion pressure was reported for dies with decreasing exit radius. A finite element simulation of extrusion was performed using the adaptive meshing technique in Abaqus. Simulations using a frictionless contact between the billet and die wall showed that the model underestimates the response at high entry angles. On the other hand, when the coefficient of friction value was set to 0.09 as measured from friction experiments, the dough response was overestimated, i.e. the model extrusion pressure was much higher than the experimentally measured values. When a critical shear stress limit, τmax, was used, the accuracy of the model predictions improved. The results showed that higher die angles require higher τmax values for the model and the experiments to agree.

Radappertization of ready-to-eat shelf-stable, traditional Indian bread - Methi Paratha

NASA Astrophysics Data System (ADS)

Bhoir, Shraddha A.; Muppalla, Shobita R.; Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

2015-06-01

Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed using combination of hurdles including radiation processing. The Methi Paratha was prepared using dough containing wheat flour, dried fenugreek leaves and spices. The samples were vacuum packed in multi-layered pouches and irradiated at 25 kGy in frozen conditions. Samples were evaluated for microbiological counts, lipid peroxidation and sensory attributes during storage under ambient conditions. Samples were found to be devoid of any viable microorganism throughout the storage period of 180 days. The thiobarbituric acid reactive substances (TBARS) value which indicates lipid peroxidation of samples did not show any significant increase with time. The Methi Paratha was found to be acceptable by the evaluating panelists.

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India.

PubMed

Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

2015-01-01

Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste.

Study of a hydraulic dicalcium phosphate dihydrate/calcium oxide-based cement for dental applications.

PubMed

el-Briak, Hasna; Durand, Denis; Nurit, Josiane; Munier, Sylvie; Pauvert, Bernard; Boudeville, Phillipe

2002-01-01

By mixing CaHPO(4) x 2H(2)O (DCPD) and CaO with water or sodium phosphate buffers as liquid phase, a calcium phosphate cement was obtained. Its physical and mechanical properties, such as compressive strength, initial and final setting times, cohesion time, dough time, swelling time, dimensional and thermal behavior, and injectability were investigated by varying different parameters such as liquid to powder (L/P) ratio (0.35-0.7 ml g(-1)), molar calcium to phosphate (Ca/P) ratio (1.67-2.5) and the pH (4, 7, and 9) and the concentration (0-1 M) of the sodium phosphate buffer. The best results were obtained with the pH 7 sodium phosphate buffer at the concentration of 0.75 M. With this liquid phase, physical and mechanical properties depended on the Ca/P and L/P ratios, varying from 3 to 11 MPa (compressive strength), 6 to 10 min (initial setting time), 11 to 15 min (final setting time), 15 to 30 min (swelling time), 7 to 20 min (time of 100% injectability). The dough or working time was over 16 min. This cement expanded during its setting (1.2-5 % according to Ca/P and L/P ratios); this would allow a tight filling. Given the mechanical and rheological properties of this new DCPD/CaO-based cement, its use as root canal sealing material can be considered as classical calcium hydroxide or ZnO/eugenol-based pastes, without or with a gutta-percha point. Copyright 2002 Wiley Periodicals, Inc. J Biomed Mater Res (Appl Biomater) 63: 447-453, 2002

Transgenic expression of phytase in wheat endosperm increases bioavailability of iron and zinc in grains.

PubMed

Abid, Nabeela; Khatoon, Asia; Maqbool, Asma; Irfan, Muhammad; Bashir, Aftab; Asif, Irsa; Shahid, Muhammad; Saeed, Asma; Brinch-Pedersen, Henrik; Malik, Kauser A

2017-02-01

Phytate is a major constituent of wheat seeds and chelates metal ions, thus reducing their bioavailability and so the nutritional value of grains. Transgenic plants expressing heterologous phytase are expected to enhance degradation of phytic acid stored in seeds and are proposed to increase the in vitro bioavailability of mineral nutrients. Wheat transgenic plants expressing Aspergillus japonicus phytase gene (phyA) in wheat endosperm were developed till T 3 generation. The transgenic lines exhibited 18-99 % increase in phytase activity and 12-76 % reduction of phytic acid content in seeds. The minimum phytic acid content was observed in chapatti (Asian bread) as compared to flour and dough. The transcript profiling of phyA mRNA indicated twofold to ninefold higher expression as compared to non transgenic controls. There was no significant difference in grain nutrient composition of transgenic and non-transgenic seeds. In vitro bioavailability assay for iron and zinc in dough and chapatti of transgenic lines revealed a significant increase in iron and zinc contents. The development of nutritionally enhanced cereals is a step forward to combat nutrition deficiency for iron and zinc in malnourished human population, especially women and children.

Use of Solar Energy Hybrid Dryer with Techno-Ergonomic Application to Increase Productivity of Dodol Wokers in Buleleng, Bali

NASA Astrophysics Data System (ADS)

Santosa, I. G.; Sutarna, I. N.

2018-01-01

Penglatan Village is one of dodol industrial centres in Buleleng Regency, Bali. Dodol is a balinese traditional snack that usually used for religion ceremonies offering or “sesajen”. Dodol’s making processes had several layer of stages, from making dough, stirring dough, packaging and drying dodol. Because the drying process is done with traditional work tools, this process cause several ergonomic problems. Based on preliminary research, the complaints that felt by dodol workers are pain in the neck, shoulders, back, waist, head, and hands. Therefore, productivity of workers are decreasing. This problem solved by designing a hybrid solar drying tools with the application of techno-ergonomic, appropriate technology concept (TTG) and from ergonomic science with the application of SHIP concept (systemic, holistic, interdisciplinary, participatory). This research use 20 people as sample. The sample performance is observed while working traditionally and using techno-ergonomic hybrid solar dryer tools. The measurements conducted three times which are First Period (PI), Second Period (PII), and Third Period (PIII) with interspersed time for rest. WOP (washing out period) is intended to eliminate residual effects. The data were analyzed with SPSS program with significance level of 0.05. Hopefully, with this solution will improve worker productivity.

Influence of extraction pH on the foaming, emulsification, oil-binding and visco-elastic properties of marama protein.

PubMed

Gulzar, Muhammad; Taylor, John Rn; Minnaar, Amanda

2017-11-01

Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S legumin polypeptides, present in pH 8 extracted protein. However, it additionally contained acidic high molecular weight polypeptides (∼180 kDa), which were disulfide crosslinked into larger proteins. pH 6 extracted marama proteins had similar emulsification properties to soy protein isolate and several times higher foaming capacity than pH 8 extracted protein, egg white and soy protein isolate. pH 6 extracted protein dough was more elastic than pH 8 extracted protein, approaching the elasticity of wheat gluten. Marama protein extracted at pH 6 has excellent food-type functional properties, probably because it lacks some 11S polypeptides but has additional high molecular weight proteins. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Improving Marine Corps Food Service Management and Training

DTIC Science & Technology

1986-05-01

nixer __ neller/skeeter __ Miner __- Proof ken __ flltUg frying • »wising pen tmmmmm Dough divider/rounder mmmmmm Cerkonetod keverogo disponier...1 JQR QUALIFICATION 1 Teacher 1 Super. Si»n Offl Sign Off Quality RECIPES Rating COOKIES 1 rhrtrAlftt* CM* ........... H-20 i...4 - 0-33 SMUT DOUGH 37 Amis) tnff** r*fc* •••. ... -*"’ •’ »fP|MW MIIISW isst ••••******* _ ._ 0*17 3ft Danish •••...•••••••.••..••.. n.tt

Biological half-life of gaseous elemental iodine deposited onto rice grains

DOE Office of Scientific and Technical Information (OSTI.GOV)

Uchida, S.; Muramatsu, Y.; Sumiya, M.

In order to obtain the biological half-life (Tb) of iodine deposited on rough rice grains, rice plants of four different growing stages--heading, milky, dough, and yellow ripe--were exposed to elemental gaseous iodine. After the exposure, the rough rice samples were collected at different intervals and analyzed for iodine to estimate the value of Tb. The average value of Tb obtained by the experiments at the dough and yellow ripe stages was about 200 d. This value is considerably larger than those for pasture grass and leafy vegetables.

Operational Guides for Frozen Products Prepared by the F. E. Warren Foil Pack Facility

DTIC Science & Technology

1985-07-01

steaks and shake off excess. c. Place dredged steaks on cookie sheets in one layer with no more than one quarter steak overlap. Place about 25-26 steaks...not be more than 11 oz. c. Place foils on cookie sheets and bake in oven until topping if golden brown. d. Cover, lable, and freeze. 47...attachment on mixer. b. Add eggs and vanilla and mix well. c. Add flour, salt, and cinnamon; mix until dough is well blended. d. Spread 5 ib of dough on

Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality

PubMed Central

Du, Xuye; Ma, Xin; Min, Jingzhi; Zhang, Xiaocun; Jia, Zhenzhen

2018-01-01

A wheat-Aegilops searsii substitution line GL1402, in which chromosome 1B was substituted with 1Ss from Ae. searsii, was developed and detected using SDS-PAGE and GISH. The SDS-PAGE analysis showed that the HMW-GS encoded by the Glu-B1 loci of Chinese Spring was replaced by the HMW-GS encoded by the Glu-1Ss loci of Ae. searsii. Glutenin macropolymer (GMP) investigation showed that GL1402 had a much higher GMP content than Chinese Spring did. A dough quality comparison of GL1402 and Chinese Spring indicated that GL1402 showed a significantly higher protein content and middle peak time (MPT), and a smaller right peak slope (RPS). Quality tests of Chinese steamed bread (CSB) showed that the GL1402 also produced good steamed bread quality. These results suggested that the substitution line is a valuable breeding material for improving the wheat processing quality.

The Effects of Oral Pyridostigmine on Serum Cholinesterase Activity in Macaca mulatta

DTIC Science & Technology

1987-01-01

v! 1tbity Codes ".~~~~~~A 4.,:’.O:t 3;ca -- 1 R 09-4" S Drug Administration and Blood Sampling We developed a mixture of commercially available cookie ... dough and coarsely ground monkey chow as a vehicle for oral administration.. Balls (15-20 ml) of this vehicle were given to potential subjects for

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India

PubMed Central

Anisha, Anvar Hussain Noorul; Anandham, Rangasamy; Kwon, Soon Woo; Gandhi, Pandiyan Indira; Gopal, Nellaiappan Olaganathan

2015-01-01

Abstract Adhirasam is a cereal based, doughnut shaped, deep fried dessert consumed in the southern regions of India. The dough used to prepare adhirasam is fermented and contains rice flour and jaggery. The aim of the present study was to characterize the cultivable bacteria associated with this fermented dough and to identify a suitable starter culture for the production of quality adhirasam. In total, one hundred and seventy bacterial isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogeny agar and tryptic soy agar media. Out of the 170 bacterial isolates, sixteen isolates were selected based on their ability to tolerate glucose and sucrose. All the bacterial isolates tolerated 15% glucose and 30% sucrose. Analyses of 16S rDNA gene sequences of the bacterial isolates showed that the dominant cultivable bacteria were members of the genus Bacillus. These strains were further used as starters and tested for their ability to ferment rice flour with jaggery to produce adhirasam dough. Organoleptic evaluation was carried out to choose the best starter strain. Adhirasam prepared from Bacillus subtilis isolates S4-P11, S2-G2-A1 and S1-G15, Bacillus tequilensis isolates S2-H16, S3-P9, S3-G10 and Bacillus siamensis isolate S2-G13 were highly acceptable to consumers. Adhirasam prepared using these starter cultures had superior product characteristics such as softness in texture, flavor and enhanced aroma and sweet taste. PMID:26691480

Data analysis on physical and mechanical properties of cassava pellets.

PubMed

Oguntunde, Pelumi E; Adejumo, Oluyemisi A; Odetunmibi, Oluwole A; Okagbue, Hilary I; Adejumo, Adebowale O

2018-02-01

In this data article, laboratory experimental investigation results carried out at National Centre for Agricultural Mechanization (NCAM) on moisture content, machine speed, die diameter of the rig, and the outputs (hardness, durability, bulk density, and unit density of the pellets) at different levels of cassava pellets were observed. Analysis of variance using randomized complete block design with factorial was used to perform analysis for each of the outputs: hardness, durability, bulk density, and unit density of the pellets. A clear description on each of these outputs was considered separately using tables and figures. It was observed that for all the output with the exception of unit density, their main factor effects as well as two and three ways interactions is significant at 5% level. This means that the hardness, bulk density and durability of cassava pellets respectively depend on the moisture content of the cassava dough, the machine speed, the die diameter of the extrusion rig and the combinations of these factors in pairs as well as the three altogether. Higher machine speeds produced more quality pellets at lower die diameters while lower machine speed is recommended for higher die diameter. Also the unit density depends on die diameter and the three-way interaction only. Unit density of cassava pellets is neither affected by machine parameters nor moisture content of the cassava dough. Moisture content of cassava dough, speed of the machine and die diameter of the extrusion rig are significant factors to be considered in pelletizing cassava to produce pellets. Increase in moisture content of cassava dough increase the quality of cassava pellets.

Effect of storage temperature and equilibration time on polymethyl methacrylate (PMMA) bone cement polymerization in joint replacement surgery.

PubMed

Koh, Bryan T H; Tan, J H; Ramruttun, Amit Kumarsing; Wang, Wilson

2015-11-17

In cemented joint arthroplasty, the handling characteristics (doughing, working, and setting times) of polymethyl methacrylate (PMMA) bone cement is important as it determines the amount of time surgeons have to optimally position an implant. Storage conditions (temperature and humidity) and the time given for PMMA cement to equilibrate to ambient operating theater (OT) temperatures are often unregulated and may lead to inconsistencies in its handling characteristics. This has not been previously studied. Hence, the purpose of this study was to investigate the effect of storage temperatures on the handling characteristics of PMMA cement and the duration of equilibration time needed at each storage temperature to produce consistent and reproducible doughing, setting, and working times. SmartSet® HV cement was stored at three different controlled temperatures: 20 °C (control), 24 °C, and 28 °C for at least 24 h prior to mixing. The cement components were then brought into a room kept at 20 °C and 50 % humidity. Samples were allowed to equilibrate to ambient conditions for 15, 30, 45, and 60 min. The cement components were mixed and the dough time, temperature-versus-time curve (Lutron TM-947SD, Lutron Electronics, Inc., Coopersburg, PA), and setting time were recorded. Analysis was performed using the two-way ANOVA test (IBM SPSS Statistics V.22). At 20 °C (control) storage temperature, the mean setting time was 534 ± 17 s. At 24 °C storage temperature, the mean setting time was 414 ± 6 s (p < 0.001*) with 15 min of equilibration, 446 ± 11 s (p < 0.001*) with 30 min of equilibration, 501 ± 12 s (p < 0.001*) with 45 min of equilibration, and 528 ± 15 (p > 0.05) with 60 min of equilibration. At 28 °C storage temperature, the mean setting time was 381 ± 8 s (p < 0.001*) with 15 min of equilibration, 432 ± 30 s (p < 0.001*) with 30 min of equilibration, 487 ± 9 (p < 0.001*) with 45 min of equilibration, and 520 ± 16 s (p > 0.05) with 60 min of equilibration. This study reflects the extent to which storage temperatures and equilibration times can potentially affect the handling characteristics of PMMA cement. We recommend institutions to have a well-regulated temperature and humidity-controlled facility for storage of bone cements and a protocol to standardize the equilibration time of cements prior to use in the OT to improve consistency and reproducibility of the handling characteristics of PMMA cement.

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

PubMed

Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

2016-01-01

Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

Transglutaminase from newly isolated Streptomyces sp. CBMAI 1617: Production optimization, characterization and evaluation in wheat protein and dough systems.

PubMed

Ceresino, Elaine B; de Melo, Ricardo R; Kuktaite, Ramune; Hedenqvist, Mikael S; Zucchi, Tiago D; Johansson, Eva; Sato, Helia H

2018-02-15

The popularity of transglutaminase (TG) by the food industry and the variation in functionality of this enzyme from different origins, prompted us to isolate and evaluate a high-yielding TG strain. Through the statistical approaches, Plackett-Burman and response surface methodology, a low cost fermentation media was obtained to produce 6.074±0.019UmL -1 of TG from a novel source; Streptomyces sp. CBMAI 1617 (SB6). Its potential exploitation was compared to commonly used TG, from Streptomyces mobaraensis. Biochemical and FT-IR studies indicated differences between SB6 and commercial TG (Biobond™ TG-M). Additions of TG to wheat protein and flour based doughs revealed that the dough stretching depended on the wheat protein fraction, TG amount and its origin. A higher degree of cross-linking of glutenins and of inclusion of gliadin in the polymers was seen for SB6 as compared to commercial TG. Thus, our results support the potential of SB6 to tailor wheat protein properties within various food applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour.

PubMed

Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Marie Laure

2018-01-15

The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC), Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different concentrations on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free potato steamed bread were investigated. Results showed that hydrocolloids addition significantly increased the gelatinization temperature (from 52.0 to 64.2°C) and water absorption (from 56.22 to 66.50%) of potato dough. Moreover, hydrocolloids may be interacted with protein and starch, the density of potato protein bands was decreased by hydrocolloids addition, the reason might be that higher molecular weight complexes might be formed between proteins-hydrocolloids or proteins-proteins, thus change the protein solubility. Furthermore, steamed breads with hydrocolloids presented higher specific volume and lower hardness, and the rapidly digestible starch and estimated glycemic index were significantly decreased from 45.51 to 20.64, from 69.54 to 55.17, respectively. In conclusion, HPMC and XG could be used as improvers in the gluten-free potato steamed bread. Copyright © 2017. Published by Elsevier Ltd.

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.

PubMed

Buksa, Krzysztof; Nowotna, Anna; Ziobro, Rafał

2016-02-01

The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of rye protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention. Copyright © 2015 Elsevier Ltd. All rights reserved.

Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids.

PubMed

Schaffarczyk, Monika; Østdal, Henrik; Matheis, Olivia; Jekle, Mario; Koehler, Peter

2016-06-01

A microscale reconstitution baking test, using wheat flour defatted with 2-propanol at 20 °C, was established to determine the functional effects of lipids isolated from lipase-treated wheat dough. Proper selection of solvent and extraction temperature was of major importance to maintain the functionality of defatted flour. Dough and gluten from flour defatted with water-saturated 1-butanol (WSB; extracted at 20 °C) and 2-propanol (extracted at 75 °C) had inferior extensibility and loaf volume compared to control flour extracted with 2-propanol at 20 °C. Quantitation of gluten proteins showed that defatting with WSB (20 °C) or 2-propanol (75 °C) decreased the gliadin and increased the glutenin content. Possible reasons were thiol-disulfide interchange reactions, caused either by heat (2-propanol, 75 °C) or by the solvent WSB, which affected gluten proteins. Confocal laser scanning microscopy showed that regular, interconnected gluten structures were only present in dough from flour defatted with 2-propanol at 20 °C. Copyright © 2016 Elsevier Ltd. All rights reserved.

Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.

PubMed

Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

2017-10-01

Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-β-sheets (IM-β-sheets) than those from MHW and HW. Muffins volume increased with decrease in GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79kDa PPs, which was unique and was different from other varieties. Copyright © 2017 Elsevier Ltd. All rights reserved.

New Saccharomyces cerevisiae baker's yeast displaying enhanced resistance to freezing.

PubMed

Codón, Antonio C; Rincón, Ana M; Moreno-Mateos, Miguel A; Delgado-Jarana, Jesús; Rey, Manuel; Limón, Carmen; Rosado, Ivan V; Cubero, Beatriz; Peñate, Xenia; Castrejón, Francisco; Benítez, Tahía

2003-01-15

Three procedures were used to obtain new Saccharomyces cerevisiae baker's yeasts with increased storage stability at -20, 4, 22, and 30 degrees C. The first used mitochondria from highly ethanol-tolerant wine yeast, which were transferred to baker's strains. Viability of the heteroplasmons was improved shortly after freezing. However, after prolonged storage, viability dramatically decreased and was accompanied by an increase in the frequency of respiratory-deficient (petite) mutant formation. This indicated that mitochondria were not stable and were incompatible with the nucleus. The strains tested regained their original resistance to freezing after recovering their own mitochondria. The second procedure used hybrid formation after protoplast fusion and isolation on selective media of fusants from baker's yeast meiotic products resistant to parafluorphenylalanine and cycloheximide, respectively. No hybrids were obtained when using the parentals, probably due to the high ploidy of the baker's strains. Hybrids obtained from nonisogenic strains manifested in all cases a resistance to freezing intermediate between those of their parental strains. Hybrids from crosses between meiotic products of the same strain were always more sensitive than their parentals. The third method was used to develop baker's yeast mutants resistant to 2-deoxy-d-glucose (DOG) and deregulated for maltose and sucrose metabolism. Mutant DOG21 displayed a slight increase in trehalose content and viability both in frozen doughs and during storage at 4 and 22 degrees C. This mutant also displayed a capacity to ferment, under laboratory conditions, both lean and sweet fresh and frozen doughs. For industrial uses, fermented lean and sweet bakery products, both from fresh and frozen doughs obtained with mutant DOG21, were of better quality with regard to volume, texture, and organoleptic properties than those produced by the wild type.

Increasing and stabilizing β-sheet structure of maize zein causes improvement in its rheological properties.

PubMed

Mejia, Carla D; Gonzalez, David C; Mauer, Lisa J; Campanella, Osvaldo H; Hamaker, Bruce R

2012-03-07

Wheat gluten proteins are considered to have the unique ability to form viscoelastic matrices that are essential for breadmaking. This study shows that maize seed storage protein (zein), if properly treated, can be made to function similarly to gluten at the protein secondary structure level with concomitant improved viscoelasticity. Here, we propose the concept of a small amount of coprotein (high molecular weight glutenin or casein) acting to stabilize a build-up of β-sheet structure in a zein-based dough, thus creating a viscoelastic matrix that is retained over time. This discovery is relevant to the need for gluten replacement viscoelastic proteins for wheat intolerant individuals and as well opens possibilities of creating wheatlike cereal varieties that could more cheaply substitute for wheat imports in developing countries.

Extension of the QuEChERS method for pesticide residues in cereals to flaxseeds, peanuts, and doughs.

PubMed

Koesukwiwat, Urairat; Lehotay, Steven J; Mastovska, Katerina; Dorweiler, Kelly J; Leepipatpiboon, Natchanun

2010-05-26

A simple method was evaluated for the determination of pesticide residues in flaxseeds, doughs, and peanuts using gas chromatography-time-of-flight mass spectrometry (GC-TOF) for analysis. A modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, which was previously optimized for cereal grain samples, was evaluated in these fatty matrices. This extraction method involves first mixing the sample with 1:1 water/acetonitrile for an hour to swell the matrix and permit the salt-out liquid-liquid partitioning step using anhydrous MgSO(4) and NaCl. After shaking and centrifugation, cleanup is done by dispersive solid-phase extraction (d-SPE) using 150 mg of anhydrous MgSO(4), 150 mg of PSA, and 50 mg of C-18 per milliliter of extract. This method gave efficient separation of pesticides from fat and removal of coextracted substances better than gel permeation chromatography or use of a freeze-out step, which involved excessive use of solvent and/or time. The optimized analytical conditions were evaluated in terms of recoveries, reproducibilities, limits of detection, and matrix effects for 34 representative pesticides using different types of flaxseeds, peanuts, and doughs. Use of matrix-matched standards provided acceptable results for most pesticides with overall average recoveries between 70 and 120% and consistent RSDs <20% for semipolar pesticides and <26% for lipophilic pesticides. The recoveries of these latter types of pesticides depended on the fat content in the matrices and partitioning factor between the lipids and acetonitrile. We believe that the consistency of the pesticide recoveries for different samples in multiple experiments and the physicochemical partitioning explanation for <70% recoveries of lipophilic pesticides justify compensation of results for the empirically determined recovery values. In any case, this method still meets 10 ng/g detection limit needs for lipophilic pesticides and may be used for qualitative screening applications, in which any identified pesticides can be quantified and confirmed by a more intensive method that achieves >70% recoveries for lipophilic pesticides.

Requirements for 25,000 Servings of Items Selected From the 42-Day Menu

DTIC Science & Technology

1975-04-01

1.1 Eggs, whole, frozen 563 563 640 37.0 Cake, Coffee, Glazed Nut Mix, sweet dough 3,750 3,750 4,500 137.5 Eggs, whole, frozen 125 125 142 8.2...Twist Mix, sweet dough 3,750 3,750 4,500 137.5 Butter 250 250 294 4.8 Cinnamon, ground 20 20 28 0.9 Sugar, brown 500 500 525 8.8 Raisins 500...1,688 1,923 111.2 Lemons, fresh 1,688 1,688 1,928 60.7 \\ Cookies , Butternut Refrigerator i Eggs, whole, frozen 188 188 213 12.3 \\ Shortening 656

[Changes in the tryptophan content during the technological manufacturing processes of several wheat flour products].

PubMed

Horvatić, M; Grüner, M

1989-12-01

The change of tryptophan contents in proteins of bread and cookies under technological processing conditions were investigated. Tryptophan contents in all cookie samples were noted to be significantly (p = 0.05) reduced in relation to corresponding dough. The relative decreases are significantly correlated with fat content and the degree of unsaturation of fats in the dough of cookies (r = 0.802 and r = 0.777, p = 0.01), independently of various physical parameters during different cookie samples' processing. Tryptophan decrease in proteins of bread during baking was not significant.

Effects of yeast, fermentation time, and preservation methods on tarhana.

PubMed

Gurbuz, Ozan; Gocmen, Duygu; Ozmen, Nese; Dagdelen, Fatih

2010-01-01

The physicochemical properties of tarhana soup produced with different dough treatments, fermentation times, and preservation methods were examined. Tarhana doughs were prepared with yogurt (control) or baker's yeast (Saccharomyces cerevisiae) and fermented for 3 days. Samples were taken at 24, 48, and 72 hr. Samples were then preserved via one of four methods: sun dried, dried in the shade, vacumn dried, and frozen. Frozen samples produced lower organic acid levels after 72 hr of fermentation in both control (0.68 g/100 g) and yeast (0.61 g/100 g) applications than samples that were dried (0.94 g/100 g control samples; 0.81 g/100 g samples with yeast). Increasing fermentation time resulted in a significant effect on the formation of organic acid in the tarhana (p < .01). At 72 hr of fermentation, total acidity increased 11%, 17%, and 23% for tarhana samples vacumn-dried, sun-dried, and dried in the shade, respectively. Preservation methods also affected the moisture, ash, crude protein, total acidity, pH, salt, fat, reducing sugar levels, and the sensory assestment of tarhana soup (p < .01). Sensory characteristics were not significantly affected by baker's yeast in any of the preservation methods used (p > .01). However, sensory scores for tarhana prepared from the samples dried in a sheltered area showed a reduction in color desireablilty as the fermentation time increased. The soup prepared from frozen tarhana (72 hr fermentation, with yeast) had the highest scores with respect to color, mouth feel, flavor, and overall acceptability. Vacuum-dried samples' scores in these areas were also high in comparison to the two other drying methods.

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.

PubMed

Di Cagno, Raffaella; Pontonio, Erica; Buchin, Solange; De Angelis, Maria; Lattanzi, Anna; Valerio, Francesca; Gobbetti, Marco; Calasso, Maria

2014-05-01

Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was the highest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains, which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevis dominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs. Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughs at all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candida humilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identified in firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap-/solid-phase microextraction-gas chromatography-mass spectrometry (PT-/SPME-GC-MS). Aldehydes, several alcohols, and some esters were at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds, and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional baked goods, which have been manufactured under firm conditions for a long time.

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

PubMed Central

Di Cagno, Raffaella; Pontonio, Erica; Buchin, Solange; De Angelis, Maria; Lattanzi, Anna; Valerio, Francesca; Calasso, Maria

2014-01-01

Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. After 28 days of propagation, liquid sourdoughs had the lowest pH and total titratable acidity (TTA), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. The cell density of yeasts was the highest in liquid sourdoughs. Liquid sourdoughs showed simplified microbial diversity and harbored a low number of strains, which were persistent. Lactobacillus plantarum dominated firm sourdoughs over time. Leuconostoc lactis and Lactobacillus brevis dominated only some firm sourdoughs, and Lactobacillus sanfranciscensis persisted for some time only in some firm sourdoughs. Leuconostoc citreum persisted in all firm and liquid sourdoughs, and it was the only species detected in liquid sourdoughs at all times; it was flanked by Leuconostoc mesenteroides in some sourdoughs. Saccharomyces cerevisiae, Candida humilis, Saccharomyces servazzii, Saccharomyces bayanus-Kazachstania sp., and Torulaspora delbrueckii were variously identified in firm and liquid sourdoughs. A total of 197 volatile components were identified through purge and trap–/solid-phase microextraction–gas chromatography-mass spectrometry (PT–/SPME–GC-MS). Aldehydes, several alcohols, and some esters were at the highest levels in liquid sourdoughs. Firm sourdoughs mainly contained ethyl acetate, acetic acid, some sulfur compounds, and terpenes. The use of liquid fermentation would change the main microbial and biochemical features of traditional baked goods, which have been manufactured under firm conditions for a long time. PMID:24632249

Identification of potent odorants formed during the preparation of extruded potato snacks.

PubMed

Majcher, Małgorzata A; Jeleń, Henryk H

2005-08-10

Extrusion cooking processing followed by air-drying has been applied to obtain low-fat potato snacks. Optimal parameters were developed for a dough recipe. Dough contained apart from potato granules 7% of canola oil, 1% of salt, 1% of baking powder, 5% of maltodextrin, and 15% of wheat flour. After the extrusion process, snacks were dried at 85 degrees C for 15 min followed by 130 degrees C for 45 min. The potent odorants of extruded potato snacks were identified using aroma extract dilution analysis and gas chromatography-olfactometry. Among the characteristic compounds, methional with boiled potato flavor, benzenemethanethiol with pepper-seed flavor, 2-acetyl-1-pyrroline with popcorn flavor, benzacetaldehyde with strong flowery flavor, butanal with rancid flavor, and 2-acetylpyrazine with roasty flavor were considered to be the main contributors to the aroma of extruded potato snacks. Several compounds were concluded to be developed during extrusion cooking, such as ethanol, 3-methylbutanal, (Z)-1,5-octadien-3-one with geranium flavor, and unknown ones with the flavor of boiled potato, cumin, candy, or parsley root. Compounds such as methanethiol, 2,3-pentanedione, limonene, 2-acetylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, 2-methyl-3,5-diethylpyrazine, 5-methyl-2,3-diethylpyrazine, and (E)-beta-damascenone were probably developed during air-drying of the potato extrudate.

Get Away Special Experimenter’s Symposium (1986): Proceedings of a Symposium Held at NASA Goddard Space Flight Center Greenbelt, MD on October 7-8, 1986

DTIC Science & Technology

1986-10-08

60,000 ft.by the NASA provided baroswitch. First the solution is heated and stirred to dissolve all the granules of Rochelle Salt. Following this an...mixed with the flour. Small amounts of shortening, sugar and salt are also often added for texture and flavour development. The dough then has to be

Development of Low-Fat Soft Dough Biscuits Using Carbohydrate-Based Fat Replacers

PubMed Central

Singh, Gurmukh; Kumbhar, B. K.

2013-01-01

Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24–36%, composite fat (fat 10.5–24.5%, maltodextrin 10.4–24%, and guar gum 0.1–0.5%), ammonium bicarbonate 0.5–2.5%, and water 20–24% for production of low-fat biscuits. Diameter (P < 0.01) and stress-strain ratio (P < 0.05) decreased significantly with increase in the amount of sugar. There was a significant decrease (P < 0.01) in spread ratio at high amount of water. Hardness was significantly affected by the interactions of ammonium bicarbonate with sugar (P < 0.05) and fat (P < 0.1). The optimum level of ingredients obtained for low-fat biscuits was sugar 31.7 g, fat 13.55 g, maltodextrin 21.15 g, guar gum 0.3 g, ammonium bicarbonate 2.21 g, and water 21 mL based on 100 g flour. The fat level in the optimised low-fat biscuit formulation was found to be 8.48% as compared to 22.65% in control; therefore, the reduction in fat was 62.5%. PMID:26904603

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.

PubMed

Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Belz, Markus C E; Arendt, Elke K

2017-02-22

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the final thickness (1.0-3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or 'liking of mouthfeel'. Additionally, the fat-reduced puff pastry resulted in a significant ( p < 0.05) positive correlation to 'liking of flavor' and overall acceptance by the assessors.

Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology

PubMed Central

Silow, Christoph; Zannini, Emanuele; Axel, Claudia; Belz, Markus C. E.; Arendt, Elke K.

2017-01-01

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50–200) and the final thickness (1.0–3.5 mm) of the laminated dough. Quality characteristics of puff pastry were measured using the Texture Analyzer with an attached Extended Craft Knife (ECK) and Multiple Puncture Probe (MPP), the VolScan and the C-Cell imaging system. The number of fat layers and final dough thickness, in combination with the amount of roll-in fat, had a significant impact on the internal and external structural quality parameters. With technological changes alone, a fat-reduced (≥30%) puff pastry was developed. The qualities of fat-reduced puff pastries were comparable to conventional full-fat (33 wt %) products. A sensory acceptance test revealed no significant differences in taste of fatness or ‘liking of mouthfeel’. Additionally, the fat-reduced puff pastry resulted in a significant (p < 0.05) positive correlation to ‘liking of flavor’ and overall acceptance by the assessors. PMID:28231095

Rheology of acrylic denture-base polymers.

PubMed

Mutlu, G; Huggett, R; Harrison, A; Goodwin, J W; Hughes, R W

1990-10-01

The aim of this study was to investigate the changing rheological behavior of a denture-base polymer from mixing to setting. In addition, monomer evaporation and exothermic behavior of the mix were evaluated. The results show that the material behaves as a pseudoplastic fluid. It is shown that the viscosity increases at different rates with respect to lapsed time, and increases with higher temperature. Also, it is shown that polymerization and monomer evaporation both play a part in dough formation.

What Foods Should Americans Eat? Better Information Needed on Nutritional Quality of Foods.

DTIC Science & Technology

1980-04-30

ingredients. For example, peanut butter cookies can be made with varying amounts of peanut butter, sugar, flour, and other ingredients. The formula that...is used to make the cookie will have an influence on the nutrient content of the product. This type of variation is reflected only to a limited extent...have on nutrients in food. These include short-time canning, new dehydration and freezing techniques, continuous dough techniques for bread, precooked

Phenolic compounds of barley grain and their implication in food product discoloration.

PubMed

Quinde-Axtell, Zory; Baik, Byung-Kee

2006-12-27

Barley grains contain significant amounts of phenolic compounds that may play a major role in the discoloration of food products. Phenolic acid and proanthocyanidin (PA) composition of 11 barley genotypes were determined, using high-performance liquid chromatography and liquid chromatography-mass spectrometry, and their significance on food discoloration was evaluated. Abraded grains contained 146-410 microg/g of phenolic acids (caffeic, p-coumaric, and ferulic) in hulled barley and 182-282 microg/g in hulless barley. Hulled PA-containing and PA-free genotypes had comparable phenolic acid contents. Catechin and six major barley PAs, including dimeric prodelphinidin B3 and procyandin B3, and four trimers were quantified. PAs were quantified as catechin equivalents (CE). The catechin content was higher in hulless (48-71 microg/g) than in hulled (32-37 microg/g) genotypes. The total PA content of abraded barley grains ranged from 169 to 395microg CE/g in PA-containing hulled and hulless genotypes. Major PAs were prodelphinidin B3 (39-109 microg CE/g) and procyanidin B3 (40-99 microg CE/g). The contents of trimeric PAs including procyanidin C2 ranged from 53 to 151 g CE/g. Discoloration of barley flour dough correlated with the catechin content of abraded grains (r = -0.932, P < 0.001), but not with the content of individual phenolic acids and PAs. Discoloration of barley flour dough was, however, intensified when total PA extracts and catechin or dimeric PA fractions were added into PA-free barley flour. The brightness of dough also decreased when the total PA extract or trimeric PA fraction was added into heat-treated PA-free barley flour. Despite its low concentration, catechin appears to exert the largest influence on the discoloration of barley flour dough among phenolic compounds.

Commercial lateral flow devices for rapid detection of peanut (Arachis hypogaea) and hazelnut (Corylus avellana) cross-contamination in the industrial production of cookies.

PubMed

Röder, Martin; Vieths, Stefan; Holzhauser, Thomas

2009-09-01

Lateral flow devices (LFDs) are qualitative immunochromatographic tests for the rapid and specific detection of target analytes. We investigated commercially available LFDs for their ability to detect potentially allergenic peanut and hazelnut in raw cookie dough and chocolate, two important food matrices in the industrial production of cookies. Each three commercial LFDs for the detection of hazelnut and peanut were performed according to the manufacturers' instructions. All LFDs had comparably satisfactory specificity that was investigated with a variety of characteristic foods and food ingredients used in the production of cookies. In concordance with hazelnut-specific enzyme-linked immunosorbent assays (ELISAs), walnut was the most cross-reactive food for hazelnut-specific LFD. The sensitivity was verified in raw cookie doughs and chocolates that were either spiked with peanut or hazelnut between 1 and 25 mg/kg, respectively. Two hazelnut-specific LFDs detected hazelnut at a level of 3.5 mg/kg in both matrices, whereas the third LFD detected hazelnut at a level of 3.9 mg/kg in dough and 12.5 mg/kg in chocolate. Two peanut-specific LFDs detected peanut at a level of 1 mg/kg in both matrices. The third LFD detected peanut at a level of 14.2 mg/kg in chocolate and 4 mg/kg in dough. In conclusion, specific and sensitive LFD were identified for each hazelnut and peanut, having a level of sensitivity that is comparable to commercial ELISA for the investigated matrices. Such sensitive, specific, and rapid tests are useful analytical tools for allergen screening and sanitation in the industrial manufacture of foods.

Molecular, Physicochemical and Rheological Characteristics of Introgressive Triticale/Triticum monococcum ssp. monococcum Lines with Wheat 1D/1A Chromosome Substitution

PubMed Central

Salmanowicz, Bolesław P.; Langner, Monika; Wiśniewska, Halina; Apolinarska, Barbara; Kwiatek, Michał; Błaszczyk, Lidia

2013-01-01

Three sets of hexaploid introgressive triticale lines, with Triticum monococcum ssp. monococcum (cultivated einkorn wheat) genes and a bread wheat chromosome 1D substituted for chromosome 1A, and one set of secondary triticale lines were evaluated for grain and flour physicochemical and dough rheological characteristics in two generations (F7 and F8). Genomic in situ hybridization (GISH) and fluorescence in situ hybridization (FISH) confirmed the 1D/1A chromosome substitution. The presence or absence of einkorn high-molecular-weight (HMW) glutenin subunits and the wheat Glu-D1d locus encoding the 5 + 10 subunits was assessed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), capillary zone electrophoresis, and allele-specific molecular markers. Significant differences were found among physicochemical properties (with the exception of the Hagberg falling number) of all introgressive Triticale/T. monococcum lines and the secondary triticale lines. The wheat 1D/1A chromosome substitution also affected these properties. The results showed that in all introgressive triticale lines, the protein and gluten content, Zeleny sedimentation value, and water absorption capacity, were increased. The rheological parameters estimated using micro-farinograph, reomixer, and Kieffer dough extensibility systems also showed an appreciable increase in dough-mixing properties, maximum resistance to extension (Rmax), and dough extensibility. Introgressive Triticale/T. monococcum lines with 5 + 10 subunits have particularly favorable rheological parameters. The results obtained in this study suggest that the cultivated einkorn genome Am, in the context of hexaploid secondary triticale lines and with a wheat 1D/1A substitution, has the potential to improve gluten polymer interactions and be a valuable genetic resource for triticale quality improvement. PMID:23896593

Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.

PubMed

Kaur, Amritpal; Singh, Narpinder; Kaur, Seeratpreet; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

2014-09-01

The relationships of grain, flour solvent retention capacity (SRC) and dough rheological properties with the cookie making properties of wheat cultivars were evaluated. Cultivars with higher proportion of intermolecular-β-sheets+antiparallel β sheets and lower α-helix had greater gluten strength. The grain weight and diameter positively correlated with the proportion of fine particles and the cookie spread factor (SF) and negatively to the grain hardness (GH) and Na2CO3 SRC. The SF was higher in the flour with a higher amount of fine particle and with a lower Na2CO3 SRC and dough stability (DS). The breaking strength (BS) of cookies was positively correlated to lactic acid (LA) SRC, DS, peak time, sedimentation value (SV), G' and G″. Na2CO3 SRC and GH were strongly correlated. The gluten performance index showed a strong positive correlation with SV, DS, G' and G″. The water absorption had a significant positive correlation with sucrose SRC and LASRC. Cultivars with higher GH produced higher amount of coarse particles in flours that had higher Na2CO3 SRC and lower cookie SF. Copyright © 2014 Elsevier Ltd. All rights reserved.

Comparison of observed rheological properties of hard wheat flour dough with predictions of the Giesekus-Leonov, White-Metzner and Phan-Thien Tanner models

NASA Technical Reports Server (NTRS)

Dhanasekharan, M.; Huang, H.; Kokini, J. L.; Janes, H. W. (Principal Investigator)

1999-01-01

The measured rheological behavior of hard wheat flour dough was predicted using three nonlinear differential viscoelastic models. The Phan-Thien Tanner model gave good zero shear viscosity prediction, but overpredicted the shear viscosity at higher shear rates and the transient and extensional properties. The Giesekus-Leonov model gave similar predictions to the Phan-Thien Tanner model, but the extensional viscosity prediction showed extension thickening. Using high values of the mobility factor, extension thinning behavior was observed but the predictions were not satisfactory. The White-Metzner model gave good predictions of the steady shear viscosity and the first normal stress coefficient but it was unable to predict the uniaxial extensional viscosity as it exhibited asymptotic behavior in the tested extensional rates. It also predicted the transient shear properties with moderate accuracy in the transient phase, but very well at higher times, compared to the Phan-Thien Tanner model and the Giesekus-Leonov model. None of the models predicted all observed data consistently well. Overall the White-Metzner model appeared to make the best predictions of all the observed data.

Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.).

PubMed

Li, Xuejun; Liu, Tianhong; Song, Lijun; Zhang, Heng; Li, Liqun; Gao, Xin

2016-12-15

As one of critical gluten proteins, high-molecular-weight glutenin subunits (HMW-GS) mainly affect the rheological behaviour of wheat dough. The influence of HMW-GS variations at the Glu-A1 and Glu-D1 loci on both secondary and micro structures of gluten and rheological properties of wheat dough was investigated in this study. Results showed that the Amide I bands of the three near-isogenic lines (NILs) shifted slightly, but the secondary structures differed significantly. The micro structure of gluten in NIL 4 (Ax null) showed bigger apertures and less connection, compared to that in Xinong 1330 (Ax1). The micro structure of gluten in NIL 5 (Dx5+Dy10) showed more compact than that in Xinong 1330 (Dx2+Dy12). Correlation analysis demonstrated that the content of β-sheets and disulfide bonds in gluten has a significant relationship with dough properties. The secondary structures of native gluten are suggested to be used as predictors of wheat quality. Copyright © 2016 Elsevier Ltd. All rights reserved.

Technological properties of bakers' yeasts in durum wheat semolina dough.

PubMed

Giannone, Virgilio; Longo, Chiara; Damigella, Arcangelo; Raspagliesi, Domenico; Spina, Alfio; Palumbo, Massimo

2010-04-01

Properties of 13 Saccharomyces cerevisiae strains isolated from different sources (traditional sourdoughs, industrial baking yeasts etc.) were studied in dough produced with durum wheat (Sicilian semolina, variety Mongibello). Durum wheat semolina and durum wheat flour are products prepared from grain of durum wheat (Triticum durum Desf.) by grinding or milling processes in which the bran and germ are essentially removed and the remainder is comminuted to a suitable degree of fineness. Acidification and leavening properties of the dough were evaluated. Strains isolated from traditional sourdoughs (DSM PST18864, DSM PST18865 and DSM PST18866) showed higher leavening power, valuable after the first and second hours of fermentation, than commercial baking yeasts. In particular the strain DSM PST 18865 has also been successfully tested in bakery companies for the improvement of production processes. Baking and staling tests were carried out on five yeast strains to evaluate their fermentation ability directly and their resistance to the staling process. Amplified fragment length polymorphism (fAFLP) was used to investigate genetic variations in the yeast strains. This study showed an appreciable biodiversity in the microbial populations of both wild and commercial yeast strains.

Down-Regulating γ-Gliadins in Bread Wheat Leads to Non-Specific Increases in Other Gluten Proteins and Has No Major Effect on Dough Gluten Strength

PubMed Central

Pistón, Fernando; Gil-Humanes, Javier; Rodríguez-Quijano, Marta; Barro, Francisco

2011-01-01

Background Gliadins are a major component of gluten proteins but their role in the mixing of dough is not well understood because their contribution to wheat flour functional properties are not as clear as for the glutenin fraction. Methodology/Principal Findings Transgenic lines of bread wheat with γ-gliadins suppressed by RNAi are reported. The effects on the gluten protein composition and on technological properties of flour were analyzed by RP-HPLC, by sodium dodecyl sulfate sedimentation (SDSS) test and by Mixograph analysis. The silencing of γ-gliadins by RNAi in wheat lines results in an increase in content of all other gluten proteins. Despite the gluten proteins compensation, in silico analysis of amino acid content showed no difference in the γ-gliadins silenced lines. The SDSS test and Mixograph parameters were slightly affected by the suppression of γ-gliadins. Conclusions/Significance Therefore, it is concluded that γ-gliadins do not have an essential functional contribution to the bread-making quality of wheat dough, and their role can be replaced by other gluten proteins. PMID:21935456

Influence of watermelon seed protein concentrates on dough handling, textural and sensory properties of cookies.

PubMed

Wani, Ali Abas; Sogi, D S; Singh, Preeti; Khatkar, B S

2015-04-01

Fruit processing wastes contain numerous by products of potential use in food & allied industry. Watermelon seeds represent a major by-product of the processing waste and contain high amount of nutritional proteins. Protein rich cereal based products are in demand due to their health promoting benefits. With this aim, wheat flour was fortified with watermelon seed protein concentrates (2.5 %, 5 %, 7.5 % and 10 % levels) to prepare cookies with desirable physical, nutritional, and textural and sensory properties. Substitution levels of 5 % and 10 % significantly (p ≤ 0.05) increased the dough stability and mixing tolerance index, however pasting properties and dough extensibility decreased considerably above 5 % substitution levels. Cookie fracture force (kg) increased significantly (p ≤ 0.05) above 5 % fortification levels. Cookie spread factor (W/T) increased from 2.5 % to 7.5 % fortification levels, further increase showed negative impact. Sensory scores of the cookies showed that protein concentrate may be added up to 7.5 % fortification levels. This study revealed that watermelon protein concentrates can be fortified with protein concentrates upto 5-7.5 % levels in cookies to improve their protein quality.

Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

PubMed

Aprodu, Iuliana; Banu, Iuliana

2015-07-01

Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

Particle size distribution of wheat starch granules in relation to baking properties of frozen dough.

PubMed

Tao, Han; Wang, Pei; Wu, Fengfeng; Jin, Zhengyu; Xu, Xueming

2016-02-10

The impact of freezing on the wheat starches with different particle size was studied using a range of characterization methods including X-ray diffraction, differential scanning calorimetry, the Rapid Visco Analyser and a reconstitution dough system. Wheat starches were fractionated into A- and B-type granules, and then subjected to freezing/thawing treatment for 3 cycles. The freezing treatment did not cause apparent damage on A-type granular surface but induced cracked structure on B-type granules. It facilitated materials such as amylose, proteins, and lipids leaching from starch granule and an increase in gelatinization temperatures, melting enthalpy, and pasting viscosities. A smaller bread specific volume was obtained from freezing-treated B-granules while the crumb firmness significantly increased (p>0.05). No marked differences were observed in the counterparts of A-granules after freezing treatment. It seemed that the B-type granules were more sensitive to the freezing/thawing treatment, thus facilitating structural transformations from dough to bread. Results indicated that the deterioration in frozen bread quality derived from starch could be minimized by increasing the A-granules content. Copyright © 2015 Elsevier Ltd. All rights reserved.

JPRS Report, West Europe

DTIC Science & Technology

1987-06-24

compensation and now they are suddenly erasing all the previous plans. For Gol, the main thing is the dough ... [Question] But what exactly does your...leadership style. LAND OG FOLK has an important role to play in the development of collectivity and the discussion climate within the party as well...central role played by banks in speculation, tax evasions, etc. It cannot be right for private capital in- terests to take part in controlling and in many

TECHNOLOGICAL EFFECTS OF GAMMA IRRADIATION OF WHEAT

DOE Office of Scientific and Technical Information (OSTI.GOV)

Milner, M.

Extensive literature appearing in the past six years suggests that few if any useful modifications of wheat and flour are produced by gamma irradiation. Deinfestation by treatments of 25,000 to 50,000 rep was proposed, but more information is needed about possible deleterious effects. Fungi, the cause of deterioration of damp grain, can be eliminated by irradiation levels around 250,000 rep, but damage to germination, starch, and protein, as well as darkening due to non-enzymatic browning, question the practicality of such treatment for improving storage properties. A decrease in power consumption in milling occurs, probably related to radiation-splitting of starch, whichmore » also involves decrease in dextrin chain length and gelatinization viscosity, as well as increases in maltose value. An increase in the soluble pentosans and loss of their gelling characteristic when treated with oxidizing agents is also observed, paralleling the appearance of major deterioration in breadmaking quality and loss of bromate response. Reduction of grain viability with irradiation is not paralleled by a corresponding drop in formazan production from TTC, due apparently to the formation of browning products, reducing in character (reductones), at high radiation levels. Evidence concerning the effects of irradiation on dough and breadmaking properties is conflicting but the improvement claimed in weak wheats can be explained on the basis of a stimulation in gas production during dough fermentation due to increase in starch degradation products; probably it does not involve beneficial modification of the gluten. Thus, when irradiated flours are baked with optimum quantities of sugar, amylase supplements and oxidizing agents, no improving effect due to irradiation is observed and the damage to bread properties is progressive; it is reversible in terms of loaf volume but not crumb grain by treatment with potassium bromate, but only at moderate irradiation levels. Reduction of dough mixing time and water absorption, as well as adverse changes in bread flavor and rate of staling are other effects of irradiation. (auth)« less

Role of ingredients in pasta product quality: a review on recent developments.

PubMed

Fuad, Tina; Prabhasankar, P

2010-09-01

Pasta is prepared using dough made from any suitable material such as semolina, durum flour, farina flour, corn, rice, wheat, or any combination of these, with water. Also, pasta can be enriched, supplemented, fortified, or remain conventional. In recent years, several ingredients and additives have been developed and are being used to improve the quality of pasta made from aestivum or durum wheat. Here we analyze how the different ingredients play an important role in pasta manufacture by enhancing nutritional parameters, palatability, and overall product quality.

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

PubMed

Ryan, Liam A M; Zannini, Emanuele; Dal Bello, Fabio; Pawlowska, Agata; Koehler, Peter; Arendt, Elke K

2011-04-29

Mould spoilage is the main cause of substantial economic loss in bakery industry and might also cause public health problems due to the production of mycotoxins. The reduction of mould growth in bakery products is thus of crucial importance and there is great interest to develop safe and efficient strategies for this purpose. In this study Lactobacillus amylovorus DSM19280 has been shown to produce a wide spectrum of antifungal compounds active against common bread spoilage fungi. Among the indicator moulds, Aspergillus fumigatus and Fusarium culmorum were the most sensitive organisms. Several antifungal compounds were found to be present in synthetic medium inoculated with L. amylovorus DSM19280 strain, some of them being reported here for the first time. Wheat doughs fermented with L. amylovorus DSM19280 had good rheological properties and the breads thereof were of high quality as shown by rheofermentometer and texture analyser measurements. The results were compared with those obtained with a control non-antifungal L. amylovorus DSM20531(T) strain, a non-acidified and a chemically acidified dough. The quality of sourdough and bread fermented with L. amylovorus DSM 19280 was comparable to that obtained by using L. amylovorus DSM20531 (T). Additionally, breads were evaluated for the ability to retard the growth of Fusarium culmorum FST 4.05, Aspergillus niger FST4.21, Penicillium expansum FST 4.22, Penicillium roqueforti FST 4.11 and fungal flora from the bakery environment. The biological preservation of bread with L. amylovorus DSM 19280 was also compared to the most commonly used antifungal agent Calcium propionate. Breads containing sourdough fermented with L. amylovorus DSM 19280 were more effective in extending the shelf life of bread than the calcium propionate. Copyright © 2011 Elsevier B.V. All rights reserved.

Development of a point-of-use fortification technology for delivery of micronutrients in Honduras.

PubMed

Andrade, Juan E; Rosales, Eliana; Lopez, Julio R; Carrillo, E Paola; Engeseth, Nicki J; Helferich, William G

2015-01-01

Micronutrient deficiencies continue to afflict children rural populations around the world. A micronutrient delivery vehicle (MDV) was developed as a point-of-use technology for fortification of meals for school-age children beneficiaries of the Healthy Schools Program (HSP) in Honduras. MDV combines micronutrient powder through a traditional dough-making process, using staple flours (wheat and nixtamalized corn), oil and water as ingredients. After mixing the ingredients and kneading, dough is extruded through a specially designed hand press into noodles. After drying (overnight, 23°C), noodles are broken into small pieces, mixed (1:100 w/w) with rice and cooked as customary. Dispersion studies with NaFeEDTA showed adequate distribution (<10% RSD) and recovery (>90%) in white rice. Color changes in MDV due to addition of vitamin A and iron (NaFeEDTA) carried forward into cooked rice. In Honduras, children from two rural schools (N = 47, 6-12 years) were not able to differentiate (triangle test) between control and unfortified MDV mixed (1:100 w/w) with white rice. Children from four schools (N = 83, 7-12 years) accepted control and iron fortified rice (3 mg Fe per serving) based on color and flavor similarly. This is a feasible point-of-use fortification technology for improvement of meals provided by the HSP in Honduras. © 2014 Society of Chemical Industry.

Improvement of tolerance to freeze-thaw stress of baker's yeast by cultivation with soy peptides.

PubMed

Izawa, Shingo; Ikeda, Kayo; Takahashi, Nobuyuki; Inoue, Yoshiharu

2007-06-01

The tolerance to freeze-thaw stress of yeast cells is critical for frozen-dough technology in the baking industry. In this study, we examined the effects of soy peptides on the freeze-thaw stress tolerance of yeast cells. We found that the cells cultured with soy peptides acquired improved tolerance to freeze-thaw stress and retained high leavening ability in dough after frozen storage for 7 days. The final quality of bread regarding its volume and texture was also improved by using yeast cells cultured with soy peptides. These findings promote the utilization of soy peptides as ingredients of culture media to improve the quality of baker's yeast.

Hydrocracking with a zeolite in an alumina binder peptized in the presence of a surfactant

DOE Office of Scientific and Technical Information (OSTI.GOV)

O'Hara, M.J.

A process for the conversion of a hydrocarbon charge stock is disclosed. The process comprises reacting the charge stock with hydrogen at hydrocracking conditions in contact with a catalytic composite having improved selectivity to middle distillate product during hydrocracking. The catalyst composite comprises alumina, a crystalline aluminosilicate, a Group VIB metal component and a Group VIII metal component and is prepared by the method comprising: admixing the alumina and crystalline aluminosilicate with a peptizing agent and an aqueous solution of a modified linear aliphatic polyether surfactant to form a dough; extruding the dough into discrete particles; and calcining and dryingmore » the particles.« less

Quality and Safety Aspects of Cereals (Wheat) and Their Products.

PubMed

Varzakas, Theo

2016-11-17

Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses carried out. Regarding production weighing/mixing of flours, kneading, extruded wheat flours, and sodium chloride are important processing steps/raw materials used in the manufacturing of pastry products. Staling of cereal-based products is also taken into account. Finally, safety aspects of cereal-based products are well documented with special emphasis on mycotoxins, acrylamide, and near infrared methodology.

Development of a wheat-Aegilops searsii substitution line with positively affecting Chinese steamed bread quality.

PubMed

Du, Xuye; Ma, Xin; Min, Jingzhi; Zhang, Xiaocun; Jia, Zhenzhen

2018-03-01

A wheat- Aegilops searsii substitution line GL1402, in which chromosome 1B was substituted with 1S s from Ae. searsii , was developed and detected using SDS-PAGE and GISH. The SDS-PAGE analysis showed that the HMW-GS encoded by the Glu-B1 loci of Chinese Spring was replaced by the HMW-GS encoded by the Glu-1S s loci of Ae. searsii . Glutenin macropolymer (GMP) investigation showed that GL1402 had a much higher GMP content than Chinese Spring did. A dough quality comparison of GL1402 and Chinese Spring indicated that GL1402 showed a significantly higher protein content and middle peak time (MPT), and a smaller right peak slope (RPS). Quality tests of Chinese steamed bread (CSB) showed that the GL1402 also produced good steamed bread quality. These results suggested that the substitution line is a valuable breeding material for improving the wheat processing quality.

Evaluation of the physicochemical properties of gluten-free pasta enriched with resistant starch.

PubMed

Foschia, Martina; Beraldo, Paola; Peressini, Donatella

2017-01-01

The objective was to examine the potential use of resistant starch (RS) as a fibre-enriching ingredient in gluten-free pasta. Pasta was enriched with commercial RS type II (Hi-Maize™ 260) at 100-200 g kg -1 substitution of rice flour. The effects on the rheological properties of dough and pasta quality as a result of RS addition and the loss in RS due to the process were evaluated. Dough water absorption was not influenced by the addition of RS. The cooking loss (CL) of RS-enriched samples was 30% lower than reference without fibre. The addition of RS significantly increased firmness of cooked pasta, and above 100 g kg -1 RS level of substitution samples showed a lower stickiness value. Dynamic rheological tests on pasta dough showed a higher storage modulus for fibre samples, indicating a higher number of elastically physical interactions. Loss in RS in uncooked pasta was about 31% compared with the initial amount added to the product. The addition of RS improved the quality of gluten-free pasta owing to its ability to increase the firmness and decrease the CL and stickiness of cooked pasta. The product enriched with 200 g kg -1 RS can be considered a source of DF. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery.

PubMed

Zhou, Nerve; Schifferdecker, Anna Judith; Gamero, Amparo; Compagno, Concetta; Boekhout, Teun; Piškur, Jure; Knecht, Wolfgang

2017-06-05

Saccharomyces cerevisiae, the conventional baker's yeast, remains the most domesticated yeast monopolizing the baking industry. Its rapid consumption of sugars and production of CO 2 are the most important attributes required to leaven the dough. New research attempts highlight that these attributes are not unique to S. cerevisiae, but also found in several non-conventional yeast species. A small number of these yeast species with similar properties have been described, but remain poorly studied. They present a vast untapped potential for the use as leavening agents and flavor producers due to their genetic and phylogenetic diversity. We assessed the potential of several non-conventional yeasts as leavening agents and flavor producers in dough-like conditions in the presence of high sugar concentrations and stressful environments mimicking conditions found in flour dough. We tested the capabilities of bread leavening and aroma formation in a microbread platform as well as in a bakery setup. Bread leavened with Kazachstania gamospora and Wickerhamomyces subpelliculosus had better overall results compared to control baker's yeast. In addition, both displayed higher stress tolerance and broader aroma profiles than the control baker's yeast. These attributes are important in bread and other farinaceous products, making K. gamospora and W. subpelliculosus highly applicable as alternative baker's yeasts. Copyright © 2017 Elsevier B.V. All rights reserved.

Modeling and optimization of dough recipe for breadsticks

NASA Astrophysics Data System (ADS)

Krivosheev, A. Yu; Ponomareva, E. I.; Zhuravlev, A. A.; Lukina, S. I.; Alekhina, N. N.

2018-05-01

During the work, the authors studied the combined effect of non-traditional raw materials on indicators of quality breadsticks, mathematical methods of experiment planning were applied. The main factors chosen were the dosages of flaxseed flour and grape seed oil. The output parameters were the swelling factor of the products and their strength. Optimization of the formulation composition of the dough for bread sticks was carried out by experimental- statistical methods. As a result of the experiment, mathematical models were constructed in the form of regression equations, adequately describing the process of studies. The statistical processing of the experimental data was carried out by the criteria of Student, Cochran and Fisher (with a confidence probability of 0.95). A mathematical interpretation of the regression equations was given. Optimization of the formulation of the dough for bread sticks was carried out by the method of uncertain Lagrange multipliers. The rational values of the factors were determined: the dosage of flaxseed flour - 14.22% and grape seed oil - 7.8%, ensuring the production of products with the best combination of swelling ratio and strength. On the basis of the data obtained, a recipe and a method for the production of breadsticks "Idea" were proposed (TU (Russian Technical Specifications) 9117-443-02068106-2017).

Isolation and characterization of starch from industrial fresh pasta by-product and its potential use in sugar-snap cookie making.

PubMed

Ellouzi, Soumaya Zouari; Driss, Dorra; Maktouf, Sameh; Neifar, Mohamed; Kobbi, Ameni; Kamoun, Hounaida; Chaabouni, Semia Ellouze; Ghorbel, Raoudha Ellouze

2015-09-01

In this paper, starch was extracted from fresh pasta by-product (PS) and its chemical composition and physical and microscopic characteristics were determined. Commercial wheat starch (CS) was used as reference. In general, purity was similar between starches studied. However, others compounds such as protein, lipid and ash were significantly different. PS starch granules had large lenticular-shape (25-33 μm) and small spherical-shape (5-8 μm). The pH and color of PS starch were similar to those reported for CS starch. On the other hand, PS had higher water absorption capacity, viscosity and cooking stability than CS. The gelatinization temperature of PS was similar to that of CS (60 and 61 °C). At high temperature (90 °C) both starches had similar rheological behavior. The results achieved suggest that PS starch has potential for application in food systems requiring high processing temperatures such the manufacture of sugar snap cookie. The effects of PS starch addition on the dough making stage and the final cookie quality were analyzed. Improvements in dough cohesiveness (24 %) and springiness (10 %) were significant relative to those of CS dough. Texture profile analysis confirmed the rheological changes.

Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient.

PubMed

Boubaker, Maroua; Omri, Abdelfatteh El; Blecker, Christophe; Bouzouita, Nabiha

2016-12-01

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed. © The Author(s) 2016.

A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility.

PubMed

Sciarini, L S; Bustos, M C; Vignola, M B; Paesani, C; Salinas, C N; Pérez, G T

2017-01-01

The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.).

PubMed

Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi; Yamauchi, Hiroaki

2012-12-01

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties.

Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.)

PubMed Central

Ito, Miwako; Maruyama-Funatsuki, Wakako; Ikeda, Tatsuya M.; Nishio, Zenta; Nagasawa, Koichi; Tabiki, Tadashi; Yamauchi, Hiroaki

2012-01-01

The relationship between characterictics of flour of common wheat varieties and fresh pasta-making qualitites was examined, and the fresh pasta-making properties of extra-strong varieties that have extra-strong dough were evaluated. There was a positive correlation between mixing time (PT) and hardness of boiled pasta, indicating that the hardness of boiled pasta was affected by dough properties. Boiled pasta made from extra-strong varieties, Yumechikara, Hokkai 262 and Hokkai 259, was harder than that from other varieties and commercial flour. There was a negative correlation between flour protein content and brightness of boiled pasta. The colors of boiled pasta made from Yumechikara and Hokkai 262 grown under the condition of standard manuring culture were superior to those of boiled pasta made from other varieties. Discoloration of boiled pasta made from Yumechikara grown under the condition of heavy manuring culture was caused by increase of flour protein content. On the other hand, discoloration of boiled pasta made from Hokkai 262 grown under the condition of heavy manuring culture was less than that of boiled pasta made from Yumechikara. These results indicate that pasta made from extra-strong wheat varieties has good hardness and that Hokkai 262 has extraordinary fresh pasta-making properties. PMID:23341748

Impact of redox agents on the extractability of gluten proteins during bread making.

PubMed

Lagrain, Bert; Thewissen, Bert G; Brijs, Kristof; Delcour, Jan A

2007-06-27

The gluten proteins gliadin and glutenin are important for dough and bread characteristics. In the present work, redox agents were used to impact gluten properties and to study gliadin-glutenin interactions in bread making. In control bread making, mixing increased the extractability of glutenin. The level of SDS-extractable glutenin decreased during fermentation and then further in the oven. The levels of extractable alpha- and gamma-gliadin also decreased during bread baking due to gliadin-glutenin polymerization. Neither oxidizing nor reducing agents had an impact on glutenin extractabilities after mixing. The redox additives did not affect omega-gliadin extractabilities during bread making due to their lack of cysteine residues. Potassium iodate (0.82-2.47 micromol/g of protein) and potassium bromate (1.07-3.17 micromol/g of protein) increased both alpha- and gamma-gliadin extractabilities during baking. Increasing concentrations of glutathione (1.15-3.45 micromol/g of protein) decreased levels of extractable alpha- and gamma-gliadins during baking. The work not only demonstrated that, during baking, glutenin and gliadin polymerize through heat-induced sulfhydryl-disulfide exchange reactions, but also demonstrated for the first time that oxidizing agents, besides their effect on dough rheology and hence bread volume, hinder gliadin-glutenin linking during baking, while glutathione increases the degree of covalent gliadin to glutenin linking.

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

PubMed

Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

2017-02-28

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

Modeling of processing technologies in food industry

NASA Astrophysics Data System (ADS)

Korotkov, V. G.; Sagitov, R. F.; Popov, V. P.; Bachirov, V. D.; Akhmadieva, Z. R.; TSirkaeva, E. A.

2018-03-01

Currently, the society is facing an urgent need to solve the problems of nutrition (products with increased nutrition value) and to develop energy-saving technologies for food products. A mathematical modeling of heat and mass transfer of polymer materials in the extruder is rather successful these days. Mathematical description of movement and heat exchange during extrusion of gluten-protein-starch-containing material similar to pasta dough in its structure, were taken as a framework for the mathematical model presented in this paper.

Ground-Water Resources of the Lower Apalachicola-Chattahoochee-Flint River Basin in Parts of Alabama, Florida, and Georgia-Subarea 4 of the Apalachicola-Chattahoochee-Flint and Alabama-Coosa-Tallapoosa River Basins

DTIC Science & Technology

1995-01-01

Counties, Ga . Evaluation of ground- water-development potential in the virtually untapped Intermediate system has questionable reliability due to the...Alabama, Florida, and Georgia into 4 districts: Fall Line Hills, Dougherty Plain, Tifton Upland, and Gulf Coastal Lowlands. Physiographic descriptions...approximately with the boundary between the Tifton Uplands and the Dough- erty Plain districts and the Gulf Coastal Lowlands district occupies the

Physical and mechanical properties of PMMA bone cement reinforced with nano-sized titania fibers.

PubMed

Khaled, S M Z; Charpentier, Paul A; Rizkalla, Amin S

2011-02-01

X-ray contrast medium (BaSO(4) or ZrO(2)) used in commercially available PMMA bone cements imparts a detrimental effect on mechanical properties, particularly on flexural strength and fracture toughness. These lower properties facilitate the chance of implant loosening resulting from cement mantle failure. The present study was performed to examine the mechanical properties of a commercially available cement (CMW1) by introducing novel nanostructured titania fibers (n-TiO(2) fibers) into the cement matrix, with the fibers acting as a reinforcing phase. The hydrophilic nature of the n-TiO(2) fibers was modified by using a bifunctional monomer, methacrylic acid. The n-TiO(2) fiber content of the cement was varied from 0 to 2 wt%. Along with the mechanical properties (fracture toughness (K (IC)), flexural strength (FS), and flexural modulus (FM)) of the reinforced cements the following properties were investigated: complex viscosity-versus-time, maximum polymerization temperature (T (max)), dough time (t (dough)), setting time (t (set)), radiopacity, and in vitro biocompatibility. On the basis of the determined mechanical properties, the optimized composition was found at 1 wt% n-TiO(2) fibers, which provided a significant increase in K (IC) (63%), FS (20%), and FM (22%), while retaining the handling properties and in vitro biocompatibility compared to that exhibited by the control cement (CMW1). Moreover, compared to the control cement, there was no significant change in the radiopacity of any of the reinforced cements at p = 0.05. This study demonstrated a novel pathway to augment the mechanical properties of PMMA-based cement by providing an enhanced interfacial interaction and strong adhesion between the functionalized n-TiO( 2) fibers and PMMA matrix, which enhanced the effective load transfer within the cement.

Preparation and properties of dough-modeling compound/fly ash/reclaim powder composites

DOE Office of Scientific and Technical Information (OSTI.GOV)

Wu, W.L.

A novel composite was prepared with reclaim powder (RP) matrix, dough-modeling compound (DMC) reinforcement and fly ash (FA) filler in this article. The compatibility and crosslinking construction of the FA/RP composites were respectively, studied by the polarizing microscope and IR, the optimal formulation and experimental process were determined by measuring the mechanical properties such as shore A hardness, tensile strength, elongation at break, wear resistance and the thermal stability. The results showed that DMC/FA/RP composites exhibited extremely high mechanical and thermal properties when the mass ratio of the DMC/FA/RP composites was 45/25/100, and the cure condition is at 145 {supmore » o}C for 30 min under 9 MPa.« less

The relationship between grain hardness, dough mixing parameters and bread-making quality in winter wheat.

PubMed

Salmanowicz, Bolesław P; Adamski, Tadeusz; Surma, Maria; Kaczmarek, Zygmunt; Karolina, Krystkowiak; Kuczyńska, Anetta; Banaszak, Zofia; Lugowska, Bogusława; Majcher, Małgorzata; Obuchowski, Wiktor

2012-01-01

The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index-PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was conducted at standard and increased levels of nitrogen fertilization. Results of molecular analyses were in agreement with those obtained by the use of physical methods for soft-grained lines. Some lines classified as hard (by physical methods) appeared to have the wild-type Pina and Pinb alleles, similar to soft lines. Differences in dough and bread-making properties between lines classified as hard and soft on the basis of molecular data appeared to be of less significance than the differences between lines classified as hard and soft on the basis of physical analyses of grain texture. Values of relative grain hardness at the increased nitrogen fertilization level were significantly higher. At both fertilization levels the NIR parameter determining grain hardness was significantly positively correlated with the wet gluten and sedimentation values, with most of the rheological parameters and bread yield. Values of this parameter correlated with quality characteristics in a higher degree than values of particle size index.

The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat

PubMed Central

Salmanowicz, Bolesław P.; Adamski, Tadeusz; Surma, Maria; Kaczmarek, Zygmunt; Karolina, Krystkowiak; Kuczyńska, Anetta; Banaszak, Zofia; Ługowska, Bogusława; Majcher, Małgorzata; Obuchowski, Wiktor

2012-01-01

The influence of grain hardness, determined by using molecular markers and physical methods (near-infrared (NIR) technique and particle size index—PSI) on dough characteristics, which in turn were determined with the use of a farinograph and reomixer, as well as bread-making properties were studied. The material covered 24 winter wheat genotypes differing in grain hardness. The field experiment was conducted at standard and increased levels of nitrogen fertilization. Results of molecular analyses were in agreement with those obtained by the use of physical methods for soft-grained lines. Some lines classified as hard (by physical methods) appeared to have the wild-type Pina and Pinb alleles, similar to soft lines. Differences in dough and bread-making properties between lines classified as hard and soft on the basis of molecular data appeared to be of less significance than the differences between lines classified as hard and soft on the basis of physical analyses of grain texture. Values of relative grain hardness at the increased nitrogen fertilization level were significantly higher. At both fertilization levels the NIR parameter determining grain hardness was significantly positively correlated with the wet gluten and sedimentation values, with most of the rheological parameters and bread yield. Values of this parameter correlated with quality characteristics in a higher degree than values of particle size index. PMID:22605973

Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose.

PubMed

Taylor, T P; Fasina, O; Bell, L N

2008-04-01

The objective of this study was to investigate the suitability of tagatose, a minimally absorbed prebiotic monosaccharide, as a replacement for sucrose in cookies. A sucrose-containing cookie recipe was prepared as the control. Sucrose was replaced with tagatose at various levels ranging from 25% to 100%. Cookies containing fructose were also prepared for comparison due to the structural similarities between tagatose and fructose. The rheological properties of the dough were measured using texture profile analysis. The baked cookies were evaluated for spread, color, and hardness. For tagatose-containing cookies, the extent of likeness was evaluated by 53 untrained panelists using a 9-point hedonic scale. When sucrose was replaced by tagatose, doughs with similar rheological properties to the control resulted. The tagatose-containing cookies were harder and darker with a lower spread than the control. Sensory data indicated that panelists liked the brown color of the 100% tagatose cookies better than the control, but disliked their sweetness. Overall likeness scores of the control and cookies made by replacing half of the sucrose with tagatose were the same. Tagatose appears to be suitable as a partial replacer for sucrose in cookies based on similar dough properties, cookie properties, and likeness scores. Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect.

Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.

PubMed

Sasano, Yu; Takahashi, Shunsuke; Shima, Jun; Takagi, Hiroshi

2010-03-31

During bread-making processes, yeast cells are exposed to multiple stresses. Air-drying stress is one of the most harmful stresses by generation of reactive oxygen species (ROS). Previously, we discovered that the novel N-acetyltransferase Mpr1/2 confers oxidative stress tolerance by reducing intracellular ROS level in Saccharomyces cerevisiae Sigma1278b strain. In this study, we revealed that Japanese industrial baker's yeast possesses one MPR gene. The nucleotide sequence of the MPR gene in industrial baker's yeast was identical to the MPR2 gene in Sigma1278b strain. Gene disruption analysis showed that the MPR2 gene in industrial baker's yeast is involved in air-drying stress tolerance by reducing the intracellular oxidation levels. We also found that expression of the Lys63Arg and Phe65Leu variants with enhanced enzymatic activity and stability, respectively, increased the fermentation ability of bread dough after exposure to air-drying stress compared with the wild-type Mpr1. In addition, our recent study showed that industrial baker's yeast cells accumulating proline exhibited enhanced freeze tolerance in bread dough. Proline accumulation also enhanced the fermentation ability after air-drying stress treatment in industrial baker's yeast. Hence, the antioxidant enzyme Mpr1/2 could be promising for breeding novel yeast strains that are tolerant to air-drying stress. Copyright 2010 Elsevier B.V. All rights reserved.

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

PubMed Central

Dhiraj, B.; Prabhasankar, P.

2013-01-01

This study is aimed to assess the suitability of T. aestivum wheat milled products and its combinations with T. durum semolina with additives such as ascorbic acid, vital gluten and HPMC (Hydroxypropyl methyl cellulose) for pasta processing quality characteristics such as pasta dough rheology, microstructure, cooking quality, and sensory evaluation. Rheological studies showed maximum dough stability in Comb1 (T. aestivum wheat flour and semolina). Colour and cooking quality of Comb2 (T. durum semolina and T. aestivum wheat flour) and Comb3 (T. aestivum wheat semolina and T. durum semolina) were comparable with control. Pasting results indicated that T. aestivum semolina gave the lowest onset gelatinization temperature (66.9°C) but the highest peak viscosity (1.053 BU). Starch release was maximum in Comb1 (53.45%) when compared with control (44.9%) as also proved by microstructure studies. Firmness was seen to be slightly high in Comb3 (2.430 N) when compared with control (2.304 N), and sensory evaluations were also in the acceptable range for the same. The present study concludes that Comb3 comprising 50% T. durum semolina and 50% T. aestivum refined wheat flour with additives would be optimal alternate for 100% T. durum semolina for production of financially viable pasta. PMID:26904601

Heavy metal contents of play dough, face and finger paint samples sold in turkish markets.

PubMed

Erbas, Zeliha; Karatepe, Aslihan; Soylak, Mustafa

2017-08-01

Lead, cadmium, nickel, manganese, cobalt and copper contents of some play dough, face and finger paint samples were determined by using a new solid phase extraction method which has been developed by using multi-walled carbon nanotube with patent blue (V) sodium salt to selectively separate and preconcentrate these metal ions. Flame atomic absorption spectrometry was used to determine the metal ions. Analytical parameters affecting the complex formation and solid phase extraction performance such as pH, the amount of ligand and volume of sample solution were investigated. The recoveries of the studied metal ions were not affected by the foreign ions. Analytes were recovered quantitatively at pH 5.5 and with a nitric acid of 2molL -1 as eluent. Analysis of a certified reference material was performed to validate the method before applying it to determine the metal ions in the real samples. Detection limits were found to be as Pb(II): 7.71μgL -1 , Cu(II): 1.43μgL -1 , Cd(III): 0.21μgL -1 , Mn(II): 0.47μgL -1 , Ni(II): 3.52μgL -1 and Co(II): 1.96μgL -1 . Copyright © 2017 Elsevier B.V. All rights reserved.

Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.

PubMed

Brütsch, Linda; Tribolet, Liliane; Isabettini, Stéphane; Soltermann, Patrick; Baumann, Andreas; Windhab, Erich J

2018-05-10

Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods. Extensive research has been targeted towards recipe optimization, widely neglecting the tailoring potential of process-induced structuring of gluten-free raw materials. Herein, we address this shortcoming by demonstrating the potential of rubbery milling for the generation of structure and techno-functionality in breads obtained from a variety of rice flour types. Moisture and temperature induced state transitions during milling were exploited to tailor the physicochemical properties of the flour. Moisture addition during conditioning of the different rice varieties and milling in the rubbery state considerably decreased starch damage due to more gentle disintegration. The degree of starch damage dictated the water absorption capacity of the rice flour types. Flour types with reduced starch damage upon milling offered lower dough densities, yielding bread loafs with a higher volume and better appearance. The choice of rice variety enables fine-tuning of the final product quality by influencing the dough viscoelasticity, which defines the final loaf volume. Whole grain rice flour dramatically increased the loaf volume, whilst simultaneously offering nutritional benefits. Combining the proposed functionalised flour types with current and future advances in product recipes paves the way towards optimised gluten-free goods.

Mixing of acrylic bone cement: effect of oxygen on setting properties.

PubMed

He, Shulin; Scott, Christopher; Higham, Paul

2003-12-01

The present study investigates the effect of different mixing methods on the setting properties of bone cement. It was found that vacuum mixing decreased the setting time of the bone cement by nearly 2 min (10%), compared to mixing in air. Two additional experiments, in which the bone cement powders were purged with argon or oxygen, and mixed with the methyl methacrylate monomer, revealed that oxygen concentrations in the bone cement had a great effect on the setting time. The setting time increases significantly as the oxygen concentration increases, which suggests that the decrease in the setting time by vacuum mixing may be attributed to the lower oxygen levels present in the mixer. No significant effect was observed on dough time or maximum exothermic temperature by varying oxygen concentrations in the bone cement mixer.

Shedding New Light on Exploding Stars: Terascale Simulations of Nuetrino-Dreiven Supernovas and Their Nucleosynthesis

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dennis C. Smolarski, S.J.

Project Abstract This project was a continuation of work begun under a subcontract issued off of TSI-DOE Grant 1528746, awarded to the University of Illinois Urbana-Champaign. Dr. Anthony Mezzacappa is the Principal Investigator on the Illinois award. A separate award was issued to Santa Clara University to continue the collaboration during the time period May 2003 ? 2004. Smolarski continued to work on preconditioner technology and its interface with various iterative methods. He worked primarily with F. Dough Swesty (SUNY-Stony Brook) in continuing software development started in the 2002-03 academic year. Special attention was paid to the development and testingmore » of difference sparse approximate inverse preconditioners and their use in the solution of linear systems arising from radiation transport equations. The target was a high performance platform on which efficient implementation is a critical component of the overall effort. Smolarski also focused on the integration of the adaptive iterative algorithm, Chebycode, developed by Tom Manteuffel and Steve Ashby and adapted by Ryan Szypowski for parallel platforms, into the radiation transport code being developed at SUNY-Stony Brook.« less

Directiveness in teachers' language input to toddlers and preschoolers in day care.

PubMed

Girolametto, L; Weitzman, E; van Lieshout, R; Duff, D

2000-10-01

Five subtypes of directiveness were examined in the interactions of day care teachers with toddler and preschooler groups. The instructional context (book reading, play dough) yielded significant differences across all five subtypes of directiveness, indicating that these two activities elicited different types of teacher-child discourse. Book reading was characterized by significantly more behavior and response control and less conversation control in comparison with the play-dough activity. Correlations between teachers' directiveness and child language productivity indicated that behavior control and turn-taking control were associated with low levels of productivity, whereas conversation control was associated with the highest levels of productivity. The results of this study confirm that instructional context is an important mediator of teachers' directiveness and suggest that subtypes of directiveness have differential effects on child language output.

Bread dough rheology: Computing with a damage function model

NASA Astrophysics Data System (ADS)

Tanner, Roger I.; Qi, Fuzhong; Dai, Shaocong

2015-01-01

We describe an improved damage function model for bread dough rheology. The model has relatively few parameters, all of which can easily be found from simple experiments. Small deformations in the linear region are described by a gel-like power-law memory function. A set of large non-reversing deformations - stress relaxation after a step of shear, steady shearing and elongation beginning from rest, and biaxial stretching, is used to test the model. With the introduction of a revised strain measure which includes a Mooney-Rivlin term, all of these motions can be well described by the damage function described in previous papers. For reversing step strains, larger amplitude oscillatory shearing and recoil reasonable predictions have been found. The numerical methods used are discussed and we give some examples.

Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).

PubMed

Li, Juan; Kang, Ji; Wang, Li; Li, Zhen; Wang, Ren; Chen, Zheng Xing; Hou, Gary G

2012-07-04

A new method, a magnetic resonance imaging (MRI) technique characterized by T(2) relaxation time, was developed to study the water migration mechanism between arabinoxylan (AX) gels and gluten matrix in a whole wheat dough (WWD) system prepared from whole wheat flour (WWF) of different particle sizes. The water sequestration of AX gels in wheat bran was verified by the bran fortification test. The evaluations of baking quality of whole wheat bread (WWB) made from WWF with different particle sizes were performed by using SEM, FT-IR, and RP-HPLC techniques. Results showed that the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm. T(2) relaxation time testing indicated that the decreased particle size of WWF increased the water absorption of AX gels, which led to water migration from the gluten network to the AX gels and resulted in inferior baking quality of WWB.

Matrix-normalised quantification of species by threshold-calibrated competitive real-time PCR: allergenic peanut in food as one example.

PubMed

Holzhauser, Thomas; Kleiner, Kornelia; Janise, Annabella; Röder, Martin

2014-11-15

A novel method to quantify species or DNA on the basis of a competitive quantitative real-time polymerase chain reaction (cqPCR) was developed. Potentially allergenic peanut in food served as one example. Based on an internal competitive DNA sequence for normalisation of DNA extraction and amplification, the cqPCR was threshold-calibrated against 100mg/kg incurred peanut in milk chocolate. No external standards were necessary. The competitive molecule successfully served as calibrator for quantification, matrix normalisation, and inhibition control. Although designed for verification of a virtual threshold of 100mg/kg, the method allowed quantification of 10-1,000 mg/kg peanut incurred in various food matrices and without further matrix adaption: On the basis of four PCR replicates per sample, mean recovery of 10-1,000 mg/kg peanut in chocolate, vanilla ice cream, cookie dough, cookie, and muesli was 87% (range: 39-147%) in comparison to 199% (range: 114-237%) by three commercial ELISA kits. Copyright © 2014 Elsevier Ltd. All rights reserved.

Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough "Masa Agria" (Maiz Añejo).

PubMed

Chaves-Lopez, Clemencia; Serio, Annalisa; Delgado-Ospina, Johannes; Rossi, Chiara; Grande-Tovar, Carlos D; Paparella, Antonello

2016-01-01

Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mean value of cell density was 7.6 log CFU/g of presumptive lactic acid bacteria, 5.4 log cfu/g for presumptive acetic bacteria and 5.6 og CFU/g for yeasts. The abundance of these microorganisms is also responsible for the low pH (3.1-3.7) registered. Although the 16S rRNA pyrosequencing revealed that the analyzed samples were different in bacteria richness and diversity, the genera Lactobacillus, Weissella, and Acetobacter were predominant. In particular, the most common species were Lactobacillus plantarum and Acetobacter fabarum, followed by L. fermentum, L. vaccinostercus, and Pediococcus argentinicus. Several microorganisms of environmental origin, such as Dechloromonas and most of all Sphingobium spp., revealed in each sample, were detected, and also bacteria related to maize, such as Phytoplasma. In conclusion, our results elucidated for the first time the structures of the bacterial communities of Masa Agria samples obtained from different producers, identifying the specific dominant species and revealing a complete picture of the bacterial consortium in this specific niche. The selective pressure of tropical environments may favor microbial biodiversity characterized by a useful technological potential.

Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes.

PubMed

Pozo-Bayón, Maria Angeles; Ruíz-Rodríguez, Alejandro; Pernin, Karine; Cayot, Nathalie

2007-02-21

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.

21 CFR 184.1143 - Ammonium sulfate.

Code of Federal Regulations, 2012 CFR

2012-04-01

... reference. Copies may be obtained from the National Academy Press, 2101 Constitution Ave. NW., Washington.../federal_register/code_of_federal_regulations/ibr_locations.html. (c) The ingredient is used as a dough...

Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls.

PubMed

Brzozowski, Bartosz

2018-07-01

The enzymatic modification of wheat proteins during dough fermentation and its digestion as supported by peptidases of microbiological origin can result in the degradation of important peptides in the pathogenesis of coeliac disease. However, baking bread and the high temperature associated with this could change the physicochemical and immunological properties of proteins. Thermal changes in the spatial structure of proteins and their hydrolysis can lead to a masking or degrading of immunoreactive peptides. The addition of prolyl endopeptidase (PEP), comprising peptidases isolated from Lactobacillus acidophilus 5e2 (LA) or transglutaminase (TG) in the course of fermentation, decreases its immunoreactivity by 83.9%, 51.9% and 18.5%, respectively. An analysis of the fractional composition of gliadins revealed that γ- and ω-gliadins are the proteins most susceptible to enzymatic modification. Hydrolysis of wheat storage proteins with PEP and LA reduces the content of αβ-, γ- and ω-gliadins by 13.7%, 60.2% and 41.9% for PEP and by 22.1%, 43.5% and 36.9% for LA, respectively. Cross-linking of proteins with TG or their hydrolysis by PEP and LA peptidases during the process of forming wheat dough, followed by digesting bread samples with PEP and LA peptidases, decreases the immunoreactivity of bread hydrolysates from 2.4% to 0.02%. The content of peptide detected in polypeptide sequences is 263.4 ± 3.3, 30.9 ± 1.5 and 7.9 ± 0.4 mg kg -1 in samples of hydrolysates of bread digested with PEP, as produced from dough modified by TG, PEP and LA, respectively. Enzymatic pre-modification of proteins during the process of dough fermentation decreases their immunoreactive potential, such that fewer peptides recognised by R5 antibodies are released during the digestion process from the bread matrix. Immunoreactive peptides are degraded more effectively when digestive enzymes are supported by the addition of PEP. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Clay: The Forgotten Art.

ERIC Educational Resources Information Center

Martin, Doris Marie

1995-01-01

Discusses the tactile and kinesthetic areas of learning children experience when using clay. Includes practical tips for using and storing clay for preschool use and notes the differences between potters' clay and play dough. (HTH)

Crafty Corner.

ERIC Educational Resources Information Center

Naturescope, 1986

1986-01-01

Presents step-by-step procedures for two arts and crafts lessons that focus on mammals. Directions are offered for making mammal-shaped dough magnets and also for creating mammal note cards. Examples of each are illustrated. (ML)

Say No to Raw Dough!

MedlinePlus

... Follow safe food handling practices when you are baking and cooking with flour and other raw ingredients: ... the recipe or package directions for cooking or baking at the proper temperature and for the specified ...

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

PubMed

Dynkowska, Wioletta M; Cyran, Malgorzata R; Ceglińska, Alicja

2015-03-30

The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of extrusion temperature and moisture content of corn flour on crystallinity and hardness of rice analogues

NASA Astrophysics Data System (ADS)

Budi, Faleh Setia; Hariyadi, Purwiyatno; Budijanto, Slamet; Syah, Dahrul

2015-12-01

Rice analogues are food products made of broken rice and/or any other carbohydrate sources to have similar texture and shape as rice. They are usually made by hot extrusion processing. The hot extrusion process may change the crystallinity of starch and influence the characteristic of rice analogues. Therefore, this research aimed to study the effect of moisture content of incoming dough and temperature of extrusion process on the crystallinity and hardness of resulting rice analogues. The dough's were prepared by mixing of corn starch-flour with ratio 10/90 (w/w) and moisture content of 35%, 40% and 45% (w/w) and extrusion process were done at temperature of 70, 80, 90°C by using of twin screw extruder BEX-DS-2256 Berto. The analyses were done to determine the type of crystal, degree of crystallinity, and hardness of the resulting rice analogues. Our result showed that the enhancement of extrusion temperature from 70 - 90°C increased degree of crystallinity from 5.86 - 15.00% to 10.70 - 18.87% and hardness from 1.71 - 4.36 kg to 2.05 - 5.70 kg. The raising of dough moisture content from 35 - 45% decreased degree of crystallinity from 15.00 - 18.87% to 5.86 - 10.70% and hardness from 4.36 - 5.70 kg to 1.71 - 2.05 kg. The increase of degree of crystallinity correlated positively with the increase of hardness of rice analogues (r = 0.746, p = 0.05).

Assessment of Cumulative Trauma Disorder (CTD) Risk for 3 Different Tasks Constructing and Repairing Multi-Layer Insulation (MLI) Blankets, Preparing the Dough for a Pizza, and Operating the Becton-Dickinson FACSAria Flow Cytometer

NASA Technical Reports Server (NTRS)

Gentzler, Marc; Kline, Martin; Palmer, Andrew; Terrone, Mark

2007-01-01

The Cumulative Trauma Disorder (CTD) risks for three different tasks using McCauley-Bell and Badiru's (1993) formula based on task, personal, and organizational factors were examined. For the Multi-Layer Insulation (MLI) blanket task, the results showed that the task, personal, and organizational risks were at about the same level. The personal risk factors for this task were evaluated using a hypothetical female employee age 52. For the pizza dough task, it was shown that the organizational risk was particularly high, with task related factors also at quite dangerous levels. On the other hand, there was a very low level of personal risk factors, based on a female age 17. The flow cytometer task was assessed with three different participants, a11 of whom had quite disparate levels of personal risk, which slightly affected the overall CTD risk. This reveals how individual difference variables certainly need to be considered. The task and organizational risks for this task were rated at about the same moderate level. The overall CTD risk averaged across the three participants was .335, indicating some risk. Compruing across the tasks revealed that the pizza dough task created the greatest overall CTD risk by far (.568), with the MLI (.325) and flow cytometer task (.335) having some risk associated with them. Future research should look into different tasks for more of a comparison

Genetic Evidence That High Noninduced Maltase and Maltose Permease Activities, Governed by MALx3-Encoded Transcriptional Regulators, Determine Efficiency of Gas Production by Baker’s Yeast in Unsugared Dough

PubMed Central

Higgins, Vincent J.; Braidwood, Mark; Bell, Phil; Bissinger, Peter; Dawes, Ian W.; Attfield, Paul V.

1999-01-01

Strain selection and improvement in the baker’s yeast industry have aimed to increase the speed of maltose fermentation in order to increase the leavening activity of industrial baking yeast. We identified two groups of baker’s strains of Saccharomyces cerevisiae that can be distinguished by the mode of regulation of maltose utilization. One group (nonlagging strains), characterized by rapid maltose fermentation, had at least 12-fold more maltase and 130-fold-higher maltose permease activities than maltose-lagging strains in the absence of inducing sugar (maltose) and repressing sugar (glucose). Increasing the noninduced maltase activity of a lagging strain 13-fold led to an increase in CO2 production in unsugared dough. This increase in CO2 production also was seen when the maltose permease activity was increased 55-fold. Only when maltase and maltose permease activities were increased in concert was CO2 production by a lagging strain similar to that of a nonlagging strain. The noninduced activities of maltase and maltose permease constitute the largest determinant of whether a strain displays a nonlagging or a lagging phenotype and are dependent upon the MALx3 allele. Previous strategies for strain improvement have targeted glucose derepression of maltase and maltose permease expression. Our results suggest that increasing noninduced maltase and maltose permease levels is an important target for improved maltose metabolism in unsugared dough. PMID:9925600

Determining moisture content in pasta by vibrational spectroscopy.

PubMed

Czaja, Tomasz; Kuzawińska, Ewelina; Sobota, Aldona; Szostak, Roman

2018-02-01

Pasta aside from bread is the most consumed cereal-based product in the world. Its taste and cooking ease makes it the basis of many cuisines. The pasta dough formed by mixing flour and water is extruded through an extrusion die to mould the appropriate pasta form and is dried to obtain a stable product. The concentration of moisture in the pasta dough is a one of key parameters determining the final quality of the product. Monitoring the moisture content of pasta after extrusion is also critically important. It enables a selection of suitable drying conditions that ensure the appropriate parameters of pasta, such as texture, color and taste, are met. A method for the quantitative determination of moisture content in pasta dough and in pasta based on the partial least squares treatment of infrared spectra registered using a single-reflection attenuated total reflectance diamond accessory is described. Results of a similar quality were found using models derived from near infrared spectra obtained in a diffuse reflectance mode and slightly worse based on Raman spectra. Relative standard errors of prediction calculated for moisture quantification by ATR/NIR/Raman techniques amounted to 2.54/3.16/5.56% and 2.15/3.32/5.67%, for calibration and validation sets, respectively. The proposed procedures can be used for fast and efficient pasta moisture quantification and may replace the current, more laborious methods used. Copyright © 2017 Elsevier B.V. All rights reserved.

Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.

PubMed

Nasiri Esfahani, Behnaz; Kadivar, Mahdi; Shahedi, Mohammad; Soleimanian-Zad, Sabihe

2017-11-01

This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.

Production of staphylococcal enterotoxin A in cream-filled cake.

PubMed

Anunciaçao, L L; Linardi, W R; do Carmo, L S; Bergdoll, M S

1995-07-01

Cakes were baked with normal ingredients and filled with cream, inoculated with different size enterotoxigenic-staphylococcal inocula. Samples of the cakes were incubated at room temperature and put in the refrigerator. Samples of cake and filling were taken at different times and analyzed for staphylococcal count and presence of enterotoxin. The smaller the inoculum, the longer the time required for sufficient growth (10(6)) to occur for production of detectable enterotoxin. Enterotoxin added to the cake dough before baking (210 degrees C, 45 min) did not survive the baking. The presence of enterotoxin in the contaminated cream filling indicated this as the cause of staphylococcal food poisoning from cream-filled cakes. Refrigeration of the cakes prevented the growth of the staphylococci.

Matrix effects on the crystallization behaviour of butter and roll-in shortening in laminated bakery products.

PubMed

Mattice, Kristin D; Marangoni, Alejandro G

2017-06-01

Two hydrogenated roll-in shortenings (A & B), one non-hydrogenated roll-in shortening and butter were used to prepare croissants. The impact of the laminated dough matrix on fat crystallization was then investigated using powder X-ray diffraction (XRD), pulsed nuclear magnetic resonance (p-NMR) and differential scanning calorimetry (DSC). The fat contained within a croissant matrix has never before been analyzed using these techniques. In each case, XRD revealed that the polymorphism of a roll-in fat will be different when baked within the dough matrix than when simply heated and cooled on its own. Both hydrogenated roll-in shortenings and butter experienced only minor changes, largely retaining their β' polymorphs, but the non-hydrogenated shortening experienced significant conversion from β' to the β form. However, this conversion did not take place immediately upon cooling, but after approximately 24h of storage time. The fat contained within the croissants exhibited a significantly lower SFC than the same fats in bulk. Further, DSC results demonstrated that a greater temperature was required to completely melt all of the fat in a croissant than the same fat in bulk, observed visually as broader peaks in the melting endotherms. Analysis of croissant firmness over storage time, measured as the maximum force required to cut a croissant was used as an indication of potential sensory consequences. Results suggested that only croissants prepared with non-hydrogenated shortening experienced significant changes in firmness over one week of storage. These results indicate that there is an interaction between the shortenings and the ingredients of the croissant matrix, and given the differences observed between roll-in fats used, the extent of interaction is potentially influenced by the composition of the roll-in fat itself. Copyright © 2017 Elsevier Ltd. All rights reserved.

Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations

PubMed Central

Ampe, Frédéric; ben Omar, Nabil; Moizan, Claire; Wacher, Carmen; Guyot, Jean-Pierre

1999-01-01

The distribution of microorganisms in pozol balls, a fermented maize dough, was investigated by a polyphasic approach in which we used both culture-dependent and culture-independent methods, including microbial enumeration, fermentation product analysis, quantification of microbial taxa with 16S rRNA-targeted oligonucleotide probes, determination of microbial fingerprints by denaturing gradient gel electrophoresis (DGGE), and 16S ribosomal DNA gene sequencing. Our results demonstrate that DGGE fingerprinting and rRNA quantification should allow workers to precisely and rapidly characterize the microbial assemblage in a spontaneous lactic acid fermented food. Lactic acid bacteria (LAB) accounted for 90 to 97% of the total active microflora; no streptococci were isolated, although members of the genus Streptococcus accounted for 25 to 50% of the microflora. Lactobacillus plantarum and Lactobacillus fermentum, together with members of the genera Leuconostoc and Weissella, were the other dominant organisms. The overall activity was more important at the periphery of a ball, where eucaryotes, enterobacteria, and bacterial exopolysacharide producers developed. Our results also showed that the metabolism of heterofermentative LAB was influenced in situ by the distribution of the LAB in the pozol ball, whereas homolactic fermentation was controlled primarily by sugar limitation. We propose that starch is first degraded by amylases from LAB and that the resulting sugars, together with the lactate produced, allow a secondary flora to develop in the presence of oxygen. Our results strongly suggest that cultivation-independent methods should be used to study traditional fermented foods. PMID:10584005

Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers.

PubMed

Niu, Meng; Hou, Gary G; Kindelspire, Julie; Krishnan, Padmanaban; Zhao, Siming

2017-05-15

With the utilization of enzymes including endoxylanase, glucose oxidase (GOX) and transglutaminase (TG), and emulsifiers comprising sodium stearoyl lactate (SSL) and soy lecithin, the microstructural, textural, and sensory properties of whole-wheat noodle (WWN) were modified. The development time and stability of whole-wheat dough (WWD) were enhanced by TG due to the formation of a more compact gluten network, and by SSL resulting from the enhanced gluten strength. Microstructure graphs by scanning electron microscopy (SEM) verified that TG and SSL promoted the connectivity of gluten network and the coverage of starch granules in WWN. TG increased the hardness and elasticity of cooked WWN, while two emulsifiers increased the noodle cohesiveness. Additionally, TG and SSL improved the sensory properties of noodle such as bite, springiness, and mouth-feel. The results suggest that TG and SSL are effective ingredients in enhancing the gluten strength of WWD and improving the qualities of WWN. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.

PubMed

Sakhare, Suresh D; Indrani, D; Inamdar, Aashitosh A; Gaikwad, Shwetha B; Rao, G Venkateswara

2014-10-01

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined. Rheological behavior was tested using farinograph and alveograph equipments. The results showed an increase in ash, dry gluten content and Zeleny's sedimentation value for bran duster flours compared to SRF. Rheological characteristics indicated higher farinograph dough development time and stability values for bran duster flours. Alveograph characteristics indicated higher extensibility and lower elasticity values for bran duster flours. Over all quality score of bread for BDR1 from A and B roller flour mills ranged from 73.4 to 74.7, BDR2 (79-81.8), BDR3 (69-70.4) as against SRF (85.4-86.3).

The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review.

PubMed

Soro-Yao, Amenan Anastasie; Brou, Kouakou; Amani, Georges; Thonart, Philippe; Djè, Koffi Marcelin

2014-12-01

Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa.

The Use of Lactic Acid Bacteria Starter Cultures during the Processing of Fermented Cereal-based Foods in West Africa: A Review

PubMed Central

Soro-Yao, Amenan Anastasie; Brou, Kouakou; Amani, Georges; Thonart, Philippe; Djè, Koffi Marcelin

2014-01-01

Lactic acid bacteria (LAB) are the primary microorganisms used to ferment maize-, sorghum- or millet-based foods that are processed in West Africa. Fermentation contributes to desirable changes in taste, flavour, acidity, digestibility and texture in gruels (ogi, baca, dalaki), doughs (agidi, banku, komé) or steam-cooked granulated products (arraw, ciacry, dégué). Similar to other fermented cereal foods that are available in Africa, these products suffer from inconsistent quality. The use of LAB starter cultures during cereal dough fermentation is a subject of increasing interest in efforts to standardise this step and guaranty product uniformity. However, their use by small-scale processing units or small agro-food industrial enterprises is still limited. This review aims to illustrate and discuss major issues that influence the use of LAB starter cultures during the processing of fermented cereal foods in West Africa. PMID:27073601

Comparison of fermentative capacities of industrial baking and wild-type yeasts of the species Saccharomyces cerevisiae in different sugar media.

PubMed

Bell, P J; Higgins, V J; Attfield, P V

2001-04-01

To compare the fermentative capacity of wild and domesticated isolates of the genus Saccharomyces. The fermentative capacity of yeasts from a variety of wild and domesticated sources was tested in synthetic dough media that mimic major bread dough types. Domesticated yeast strains were found to have better maltose-utilizing capacity than wild yeast strains. The capacity to ferment sugars under high osmotic stress was randomly distributed amongst wild and baking strains of Saccharomyces. The domestication of bakers' yeast has enhanced the ability of yeasts to ferment maltose, without a similar impact on the fermentative capacity under high osmotic conditions. This study, combined with molecular studies of both wild and domesticated yeast, showed that domestication of bakers' yeast has resulted in improved maltose utilization, apparently via the duplication and mutation of the MAL genes.

Effect of the bread-making process on zearalenone levels.

PubMed

Heidari, Sara; Milani, Jafar; Nazari, Seyed Saman Seyed Jafar

2014-01-01

The effects of the bread-making process including fermentation with Saccharomyces cerevisiae and lactic acid bacteria (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus fermentum) and baking at 200°C on zearalenone (ZEA) levels were investigated. Standard solutions of ZEA were added to flour and then loaves of bread were prepared. Sourdough and three types of yeast including active dry yeast, instant dry yeast and compressed yeast were used for the fermentation of dough. ZEA levels in flour, dough and bread were determined by HPLC with fluorescence detection after extraction and clean-up on an immunoaffinity column. The highest reduction in levels of ZEA was found in the first fermentation (first proof), while the lowest reduction was observed in the baking stage. In addition, the results showed that compressed yeast had the maximum reduction potential on ZEA levels even at the baking stage.

Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes.

PubMed

Baek, Eunjong; Kim, Hyojin; Choi, Hyejung; Yoon, Sun; Kim, Jeongho

2012-10-01

The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.

Interactions of different carrageenan isoforms and flour components in breadmaking.

PubMed

León, A E; Ribotta, P D; Ausar, S F; Fernández, C; Lanada, C A; Beltramo, D M

2000-07-01

The aim of this study was to compare the effects of carrageenans with different sulfate contents on bread volume and dough rheological properties. Results showed that only lambda carrageenan, the most sulfated isoform, produced a significant increase in bread volume. In contrast, the different carrageenans induced a negative effect on the cookie factor. Alveographic and farinographic analyses indicated that dough rheological properties were differentially modified depending on whether lambda carrageenan was added to flour and then hydrated or vice versa. Analysis of the interaction between lambda carrageenan and flour components by infrared spectroscopy and SDS-PAGE indicated that a pool of low molecular weight hydrophobic gluten proteins interact with carrageenan. This interaction drastically changes their physicochemical properties since carrageenan-gluten protein complexes show a hydrophilic behavior. In addition, the results indicate that carrageenan sulfate groups and probably the amino groups of glutamines present in the primary structure of gluten proteins are involved in the interaction.

Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free bread.

PubMed

Krupa-Kozak, Urszula; Bączek, Natalia; Rosell, Cristina M

2013-11-14

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties.

Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread

PubMed Central

Krupa-Kozak, Urszula; Bączek, Natalia; Rosell, Cristina M.

2013-01-01

Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p < 0.05) increase of the specific volume, crust darkening, and crumb lightness, depending on the dairy supplementation level, rather than the protein type. Dairy proteins incorporated at a 12% level, significantly (p < 0.05) decreased the hardness; nevertheless, the highest amount of proteins tested led to the opposite effect. These results indicate that milk proteins tested could be successfully added to gluten-free bread with beneficial effects on technological and nutritional properties. PMID:24241213

Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase.

PubMed

Grossmann, Isabel; Döring, Clemens; Jekle, Mario; Becker, Thomas; Koehler, Peter

2016-07-20

Doughs supplemented with endoxylanase (XYL) and varying amounts of microbial transglutaminase (TG) were analyzed by sequential protein extraction, quantitation of protein fractions and protein types, and determination of water-extractable arabinoxylans. With increasing TG activity, the concentration of prolamins and glutelins decreased and increased, respectively, and the prolamin-to-glutelin ratio strongly declined. The overall amount of extractable protein decreased with increasing TG level showing that cross-linking by TG provided high-molecular-weight protein aggregates. The decrease of the high-molecular-weight arabinoxylan fraction and the concurrent increase of the medium-molecular-weight fraction confirmed the degradation of arabinoxylans by XYL. However, XYL addition did not lead to significant improved cross-linking of rye proteins by TG. Volume and crumb hardness measurements of bread showed increased protein connectivity induced by XYL and TG. Significant positive effects on the final bread quality were especially obtained by XYL addition.

Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)

PubMed Central

Chaves-Lopez, Clemencia; Serio, Annalisa; Delgado-Ospina, Johannes; Rossi, Chiara; Grande-Tovar, Carlos D.; Paparella, Antonello

2016-01-01

Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mean value of cell density was 7.6 log CFU/g of presumptive lactic acid bacteria, 5.4 log cfu/g for presumptive acetic bacteria and 5.6 og CFU/g for yeasts. The abundance of these microorganisms is also responsible for the low pH (3.1–3.7) registered. Although the 16S rRNA pyrosequencing revealed that the analyzed samples were different in bacteria richness and diversity, the genera Lactobacillus, Weissella, and Acetobacter were predominant. In particular, the most common species were Lactobacillus plantarum and Acetobacter fabarum, followed by L. fermentum, L. vaccinostercus, and Pediococcus argentinicus. Several microorganisms of environmental origin, such as Dechloromonas and most of all Sphingobium spp., revealed in each sample, were detected, and also bacteria related to maize, such as Phytoplasma. In conclusion, our results elucidated for the first time the structures of the bacterial communities of Masa Agria samples obtained from different producers, identifying the specific dominant species and revealing a complete picture of the bacterial consortium in this specific niche. The selective pressure of tropical environments may favor microbial biodiversity characterized by a useful technological potential. PMID:27524979

The auxiliary use of LANDSAT data in estimating crop acreages: Results of the 1975 Illinois crop-acreage experiment

NASA Technical Reports Server (NTRS)

Gleason, C. (Principal Investigator); Starbuck, R. R.; Sigman, R. S.; Hanuschak, G. A.; Craig, M. E.; Cook, P. W.; Allen, R. D.

1977-01-01

The author has identified the following significant results. It was found that classifier performance was influenced by a number of temporal, methodological, and geographical factors. Best results were obtained when corn was tasselled and near the dough stage of development. Dates earlier or later in the growing season produced poor results. Atmospheric effects on results cannot be independently measured or completely separated from the effects due to the maturity stage of the crops. Poor classifier performance was observed in areas where considerable spectral confusion was present.

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.

PubMed

Harth, Henning; Van Kerrebroeck, Simon; De Vuyst, Luc

2016-07-02

Barley flour is not commonly used for baking because of its negative effects on bread dough rheology and loaf volume. However, barley sourdoughs are promising ingredients to produce improved barley-based breads. Spontaneous barley sourdough fermentations were performed through backslopping (every 24h, 10days) under laboratory (fermentors, controlled temperature of 30°C, high dough yield of 400) and bakery conditions (open vessels, ambient temperature of 17-22°C, low dough yield of 200), making use of the same batch of flour. They differed in pH evolution, microbial community dynamics, and lactic acid bacteria (LAB) species composition. After ten backsloppings, the barley sourdoughs were characterized by the presence of the LAB species Lactobacillus fermentum, Lactobacillus plantarum, and Lactobacillus brevis in the case of the laboratory productions (fast pH decrease, pH<4.0 after two backslopping steps), and of Leuconostoc citreum, Leuconostoc mesenteroides, Weissella confusa and Weissella cibaria in the case of the bakery productions (slow pH decrease, pH4.0 after eight backslopping steps). In both sourdough productions, Saccharomyces cerevisiae was the sole yeast species. Breads made with wheat flour supplemented with 20% (on flour basis) barley sourdough displayed a firmer texture, a smaller volume, and an acceptable flavour compared with all wheat-based reference breads. Hence, representative strains of the LAB species mentioned above, adapted to the environmental conditions they will be confronted with, may be selected as starter cultures for the production of stable barley sourdoughs and flavourful breads. Copyright © 2016. Published by Elsevier B.V.

Immunoassay for wheat processing quality: utilization of a sandwich assay incorporating an immobilized single-chain fragment.

PubMed

Hill, A S; Giersch, T M; Loh, C S; Skerritt, J H

1999-10-01

A single-chain fragment (scFv) was engineered from a monoclonal antibody to high molecular weight glutenin subunits (HMW-GS), wheat flour polypeptides that play a major role in determining the mixing- and extension strength-related properties of dough and its subsequent baking performance. The scFv was expressed in a thioredoxin mutant Escherichia coli strain that allows disulfide bond formation in the cytoplasm and incorporated into a diagnostic test for wheat quality. Although the scFv lacks the more highly conserved antibody constant regions usually involved with immobilization, it was able to be directly immobilized to a polystyrene microwell solid phase without chemical or covalent modification of the protein or solid phase and utilized as a capture antibody in a double-antibody (two-site) immunoassay. In the sandwich assay, increasing HMW-GS concentrations produced increasing assay color, and highly significant correlations were obtained between optical densities obtained in the ELISA using the scFv and the content of large glutenin polymers in flours as well as measures of dough strength as measured by resistance to dough extension in rheological testing. The assay using the scFv was able to be carried out at lower flour sample extract dilutions than that required for a similar assay utilizing a monoclonal capture antibody. This research shows that engineered antibody fragments can be utilized to provide superior assay performance in two-site ELISAs over monoclonal antibodies and is the first application of an engineered antibody to the analysis of food processing quality.

The effect of play distraction on anxiety before premedication administration: a randomized trial.

PubMed

Bumin Aydın, Gözde; Yüksel, Serhat; Ergil, Jülide; Polat, Reyhan; Akelma, Fatma Kavak; Ekici, Musa; Sayın, Murat; Odabaş, Öner

2017-02-01

The majority of children scheduled to undergo surgery experience substantial anxiety in the preoperative holding area before induction of anesthesia. Pharmacological interventions aimed at reducing perioperative anxiety are paradoxically a source of stress for children themselves. Midazolam is frequently used as premedication, and the formula of this drug in Turkey is bitter. We aimed to assess the role of distraction in the form of playing with play dough (Play-Doh) on reducing premedication anxiety in children. Prospective randomized clinical trial. Preoperative holding area. One hundred four healthy children aged 3 to 7 years scheduled to undergo elective surgery were enrolled into the study. All children routinely receive sedative premedication (oral midazolam) before anesthesia. Children were randomized to 2 groups to receive either play dough (group PD) (n=52) or not (group C) (n=52) before administration of oral premedication. Children's premedication anxiety was determined by the modified Yale Preoperative Anxiety Scale (mYPAS). The difference in mYPAS scores between groups at T 0 (immediately after entering the preoperative holding area) was not significant (P=.876). Compared with group C, group PD was associated with lower mYPAS scores at T 1 and T 2 (P<.001). In group PD, mYPAS scores were significantly lower at both T 1 and T 2 as compared with the scores at T 0 (P<.001); they were similar between T 1 and T 2 (P>.001). This study showed that distraction in the form of playing with play dough facilitated administration of oral midazolam in young children. Copyright © 2016. Published by Elsevier Inc.

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability

PubMed Central

Dynkowska, Wioletta M; Cyran, Malgorzata R; Ceglińska, Alicja

2015-01-01

Background The bread-making process influences bread components, including phenolics that significantly contribute to its antioxidant properties. Five bread model systems made from different rye cultivars were investigated to compare their impact on concentration of ethanol-soluble (free and ester-bound) and insoluble phenolics. Results Breads produced by a straight dough method without acid addition (A) and three-stage sourdough method with 12 h native starter preparation (C) exhibited the highest, genotype-dependent concentrations of free phenolic acids. Dough acidification by direct acid addition (method B) or by gradual production during prolonged starter fermentation (24 and 48 h, for methods D and E) considerably decreased their level. However, breads B were enriched in soluble ester-bound fraction. Both direct methods, despite substantial differences in dough pH, caused a similar increase in the amount of insoluble ester-bound fraction. The contents of phenolic fractions in rye bread were positively related to activity level of feruloyl esterase and negatively to those of arabinoxylan-hydrolysing enzymes in wholemeal flour. Conclusion The solubility of rye bread phenolics may be enhanced by application of a suitable bread-making procedure with respect to rye cultivar, as the mechanisms of this process are also governed by a response of an individual genotype with specific biochemical profile. © 2014 Plant Breeding and Acclimatization Institute, National Research Institute. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. PMID:25410263

Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads.

PubMed

Yezbick, Gabrielle; Ahn-Jarvis, Jennifer; Schwartz, Steven J; Vodovotz, Yael

2013-10-01

Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened soy breads by various physical, thermal, and sensorial methods, and to assess the effects of fermentation by various microorganisms on isoflavone profile in dough and breads using high-performance liquid chromatography analysis. Sourdough fermentation yielded a less extensible dough compared to yeast-leavened soy dough (P < 0.001), and resulted in a harder bread crumb (P < 0.05) and lighter crust color (P < 0.001), compared to yeast-leavened soy bread (Y-B). Sensory analysis revealed a significantly higher overall liking of Y-B compared to sourdough soy bread (SD-B) (P < 0.001). Segmentation analysis of the cohort suggests that overall liking and bread consumption frequency may be determinants of Y-B or SD-B preference. SD-B and Y-B exhibited similar shelf-life properties. Despite significantly different enthalpies associated with the melting of amylose-lipid complexes, thermal analysis of the 2 soy breads stored for 10 d (ambient conditions) demonstrated no significant difference in water distribution and starch retrogradation (P < 0.05). Lastly, SD-B was determined to have 32% of total isoflavones occurring in the aglycone form compared to 17% in Y-B. These findings warrant further investigation of sourdough fermentation as a processing technique for quality and nutritional enhancement of soy-based baked goods. © 2013 Institute of Food Technologists®

Art in Aquatic Education: Materials and Methods.

ERIC Educational Resources Information Center

Whann, Maryann Smeyda

1983-01-01

Described are activities which utilize marine science subjects. These include: assemblage, bas-relief, batik, collage, mobile, montage, paper-mache, and play-dough activities. Includes a list of general suggestions for teachers using aquatic art activities in the classroom. (JN)

Managing Small Group Instruction in an Integrated Preschool Setting.

ERIC Educational Resources Information Center

O'Connell, Joanne Curry

1986-01-01

A structured small group instructional setting helps to teach mainstreamed handicapped preschoolers the skills necessary to interact with the classroom materials without direct supervision. Examples are cited of individualized play activities with puzzles, paint, and play dough. (CL)

Sculpting Cells with Play Doh.

ERIC Educational Resources Information Center

Way, Virginia A.

1982-01-01

Suggests using Play Doh to mold models of the nucleus, mitochondria, and inner cellular structures. Students can conceptualize the cell's structures as three-dimensional even though they appear two-dimensional under a microscope. Includes instructions for preparing homemade dough. (Author/JN)

21 CFR 172.844 - Calcium stearoyl-2-lactylate.

Code of Federal Regulations, 2011 CFR

2011-04-01

..., 125-164. (c) It is used or intended for use as follows: (1) As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part...

21 CFR 172.844 - Calcium stearoyl-2-lactylate.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., 125-164. (c) It is used or intended for use as follows: (1) As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part...

21 CFR 172.844 - Calcium stearoyl-2-lactylate.

Code of Federal Regulations, 2013 CFR

2013-04-01

..., 125-164. (c) It is used or intended for use as follows: (1) As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part...

21 CFR 172.844 - Calcium stearoyl-2-lactylate.

Code of Federal Regulations, 2012 CFR

2012-04-01

..., 125-164. (c) It is used or intended for use as follows: (1) As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part...

21 CFR 172.844 - Calcium stearoyl-2-lactylate.

Code of Federal Regulations, 2014 CFR

2014-04-01

... for use as follows: (1) As a dough conditioner in yeast-leavened bakery products and prepared mixes for yeast-leavened bakery products in an amount not to exceed 0.5 part for each 100 parts by weight of...

Safe eating during cancer treatment

MedlinePlus

... eggs. Do not eat foods that may have raw eggs in them (such as certain Caesar salad dressings, cookie dough, cake batter, and hollandaise sauce). Be careful when you have dairy products: All milk, yogurt, cheese, and other dairy should have the ...

Semiochemical-mediated flight responses of sap beetle vectors of oak wilt, Ceratocystis fagacearum.

PubMed

Kyhl, John F; Bartelt, Robert J; Cossé, Allard; Juzwik, Jennifer; Seybold, Steven J

2002-08-01

The sap beetle, Colopterus truncatus (Coleoptera: Nitidulidae), is one of the primary vectors of the oak wilt pathogen, Ceratocystis fagacearum, in the north-central United States. Field behavioral assays utilizing various release rates and blends of three methyl-branched hydrocarbon aggregation pheromone components showed that flight responses of this beetle were similar in Illinois and Minnesota populations. In both locations, both sexes of the beetle responded synergistically to a combination of the three-component pheromone and fermenting whole-wheat bread dough. Further, Colopterus truncatus preferred a high release rate over a low release rate of the three-component blend. In both locations, the response of C. truncatus to a simplified version of the pheromone consisting of (2E,4E,6E)-3,5-dimethyl-2,4,6-octatriene (1) and (2E,4E,6E,8E)-3,5,7-trimethyl-2,4,6,8-decatetraene (3) was not significantly different from the response to the three-component blend. An experiment in Illinois with all possible combinations of the components demonstrated that the decatetraene (3) was the crucial component in the blend; of all treatments, the maximal response was elicited by 3 + dough. Chipped bark, phloem, and xylem from northern pin oak, Quercus ellipsoidalis, was not attractive to C. truncatus in Minnesota. During a weekly survey over two seasons in Minnesota, C. truncatus flew in response to the three-component pheromone between early April and early July, with the maximum responses coming on May 4, 2000 and April 20, 2001. During both years, more than 98% of the beetles were trapped between April 14 and June 1. During the same survey, Glischrochilus spp. (Nitiduildae) flew during longer periods of the summer, particularly in 2001. The sex ratio of C. truncatus responding during all experiments was female-biased (1.8:1, female-male), which is characteristic of other male-produced coleopteran aggregation pheromones. Other sap beetles that play a minor role in the pathobiology of C. fagacearum also responded in experiments conducted in Minnesota. Carpophilus brachypterus Say was cross-attracted to the two- and three-component blends of the C. truncatus pheromone and dough, whereas two Glischrochilus spp. were attracted to all treatments that contained dough.

Proteomics characterization of intermediate wheatgrass (Thinopyrum intermedium) flour proteins

USDA-ARS?s Scientific Manuscript database

Thinopyrum intermedium, commonly known as intermediate wheatgrass (IWG), is a perennial crop with favorable agronomic characteristics and nutritional benefits. IWG lines are deficient in high molecular weight glutenins (HMWG), responsible for dough strength. A detailed characterization of IWG flou...

Low molecular weight glutenin subunit gene Glu-B3h confers superior dough strength and breadmaking quality in wheat (Triticum aestivum L.)

PubMed Central

Wang, Yaping; Zhen, Shoumin; Luo, Nana; Han, Caixia; Lu, Xiaobing; Li, Xiaohui; Xia, Xianchun; He, Zhonghu; Yan, Yueming

2016-01-01

Low molecular weight glutenin subunit is one of the important quality elements in wheat (Triticum aestivum L.). Although considerable allelic variation has been identified, the functional properties of individual alleles at Glu-3 loci are less studied. In this work, we performed the first comprehensive study on the molecular characteristics and functional properties of the Glu-B3h gene using the wheat cultivar CB037B and its Glu-B3 deletion line CB037C. The results showed that the Glu-B3h deletion had no significant effects on plant morphological or yield traits, but resulted in a clear reduction in protein body number and size and main quality parameters, including inferior mixing property, dough strength, loaf volume, and score. Molecular characterization showed that the Glu-B3h gene consists of 1179 bp, and its encoded B-subunit has a longer repetitive domain and an increased number of α-helices, as well as higher expression, which could contribute to superior flour quality. The SNP-based allele-specific PCR markers designed for the Glu-B3h gene were developed and validated with bread wheat holding various alleles at Glu-B3 locus, which could effectively distinguish the Glu-B3h gene from others at the Glu-B3 locus, and have potential applications for wheat quality improvement through marker-assisted selection. PMID:27273251

Soft wheat quality characteristics required for making baking powder biscuits

USDA-ARS?s Scientific Manuscript database

Fifteen soft wheat varieties were evaluated for their grain, milling, flour and dough mixing characteristics, as well as their solvent retention capacities (SRCs), pasting properties and suitability for making baking powder biscuits, to identify wheat quality characteristics required for making bisc...

The transcription factor Nfix is essential for normal brain development.

PubMed

Campbell, Christine E; Piper, Michael; Plachez, Céline; Yeh, Yu-Ting; Baizer, Joan S; Osinski, Jason M; Litwack, E David; Richards, Linda J; Gronostajski, Richard M

2008-05-13

The Nuclear Factor I (NFI) multi-gene family encodes site-specific transcription factors essential for the development of a number of organ systems. We showed previously that Nfia-deficient mice exhibit agenesis of the corpus callosum and other forebrain defects; Nfib-deficient mice have defects in lung maturation and show callosal agenesis and forebrain defects resembling those seen in Nfia-deficient animals, while Nfic-deficient mice have defects in tooth root formation. Recently the Nfix gene has been disrupted and these studies indicated that there were largely uncharacterized defects in brain and skeletal development in Nfix-deficient mice. Here we show that disruption of Nfix by Cre-recombinase mediated excision of the 2nd exon results in defects in brain development that differ from those seen in Nfia and Nfib KO mice. In particular, complete callosal agenesis is not seen in Nfix-/- mice but rather there appears to be an overabundance of aberrant Pax6- and doublecortin-positive cells in the lateral ventricles of Nfix-/- mice, increased brain weight, expansion of the cingulate cortex and entire brain along the dorsal ventral axis, and aberrant formation of the hippocampus. On standard lab chow Nfix-/- animals show a decreased growth rate from ~P8 to P14, lose weight from ~P14 to P22 and die at ~P22. If their food is supplemented with a soft dough chow from P10, Nfix-/- animals show a lag in weight gain from P8 to P20 but then increase their growth rate. A fraction of the animals survive to adulthood and are fertile. The weight loss correlates with delayed eye and ear canal opening and suggests a delay in the development of several epithelial structures in Nfix-/- animals. These data show that Nfix is essential for normal brain development and may be required for neural stem cell homeostasis. The delays seen in eye and ear opening and the brain morphology defects appear independent of the nutritional deprivation, as rescue of perinatal lethality with soft dough does not eliminate these defects.

Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population.

PubMed

Quiles, Juan Manuel; Saladino, Federica; Mañes, Jordi; Fernández-Franzón, Mónica; Meca, Giuseppe

2016-08-01

Mycotoxins are toxic metabolites produced by filamentous fungi, as Aspergillus, Penicillium and Fusarium. The first objective of this research was to study the presence of mycotoxins in 60 samples of refrigerated pizza dough, by extraction with methanol and determination by liquid chromatography associated with tandem mass spectrometry (LC-MS/MS). Then, the estimated dietary intakes (EDIs) of these mycotoxins, among the Spanish population, was calculated and the health risk assessment was performed, comparing the EDIs data with the tolerable daily intake values (TDIs). The mycotoxins detected in the analyzed samples were aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), zearalenone (ZEA), enniatin A (ENA), enniatin A1 (ENA1), enniatin (ENB), enniatin B1 (ENB1) and BEA (beauvericin) with average concentration of the positive samples of 4.09 μg/kg, 0.50 μg/kg, 0.79 μg/kg, 77.78 μg/kg, 14.96 μg/kg, 4.54 μg/kg, 3.37 μg/kg, 1.69 μg/kg and 22.39 μg/kg, respectively. The presence of ZEA, ENA1, ENB and ENB1 was detected in 100% of the samples, AFB2 in 32%, AFB1 in 23%, ENA in 8% and BEA in 3%. Twelve percent of the samples contaminated with AFB1 and 12% of the doughs contaminated with ZEA exceeded the EU legislated maximum limits. The dietary intakes were estimated considering three different age groups of population, and the EDIs calculated for the mycotoxins detected in the samples were all below the established TDI. Copyright © 2016 Elsevier Ltd. All rights reserved.

Enhanced freeze tolerance of baker's yeast by overexpressed trehalose-6-phosphate synthase gene (TPS1) and deleted trehalase genes in frozen dough.

PubMed

Tan, Haigang; Dong, Jian; Wang, Guanglu; Xu, Haiyan; Zhang, Cuiying; Xiao, Dongguang

2014-08-01

Several recombinant strains with overexpressed trehalose-6-phosphate synthase gene (TPS1) and/or deleted trehalase genes were obtained to elucidate the relationships between TPS1, trehalase genes, content of intracellular trehalose and freeze tolerance of baker's yeast, as well as improve the fermentation properties of lean dough after freezing. In this study, strain TL301(TPS1) overexpressing TPS1 showed 62.92 % higher trehalose-6-phosphate synthase (Tps1) activity and enhanced the content of intracellular trehalose than the parental strain. Deleting ATH1 exerted a significant effect on trehalase activities and the degradation amount of intracellular trehalose during the first 30 min of prefermentation. This finding indicates that acid trehalase (Ath1) plays a role in intracellular trehalose degradation. NTH2 encodes a functional neutral trehalase (Nth2) that was significantly involved in intracellular trehalose degradation in the absence of the NTH1 and/or ATH1 gene. The survival ratio, freeze-tolerance ratio and relative fermentation ability of strain TL301(TPS1) were approximately twice as high as those of the parental strain (BY6-9α). The increase in freeze tolerance of strain TL301(TPS1) was accompanied by relatively low trehalase activity, high Tps1 activity and high residual content of intracellular trehalose. Our results suggest that overexpressing TPS1 and deleting trehalase genes are sufficient to improve the freeze tolerance of baker's yeast in frozen dough. The present study provides guidance for the commercial baking industry as well as the research on the intracellular trehalose mobilization and freeze tolerance of baker's yeast.

Effect of various kinds of beverages on stress oxidative, F2 isoprostane, serum lipid and blood glucose of elite taekwondo players.

PubMed

Maghsoudi, Zahra; Shiranian, Ashfin; Askai, Gholamreza; Ghaisvand, Reza

2016-01-01

Athletes' recovery is important in improving their performance. Nutritional strategies can be effective in enhancing recovery rate. Choosing the best food items in appropriate intervals can play effective roles in resynthesis of fuels and recovery of muscle injury. Beverage micro and macronutrient content are helpful in fuel restoration. In this study, we assess the effects of various kinds of beverages on oxidative stress, muscle injury, and metabolic risk factors in taekwondo players. This quasi-experimental study was performed on 21 taekwondo players of Isfahan. After collecting fasting blood, they performed runningbased anaerobic sprint test (RAST). Blood lactate was tested again and participants were divided into 3 intervention groups, that is, receiving 500 cc dough, non-alcoholic beer, and chocolate milk at 4 day intervals. After a 2-h recovery period, blood sampling was repeated. Elites consumed other beverages in later phases. Dietary intake and fasting triglyceride, cholesterol, blood sugar, lactate dehydrogenase, and F 2 -isoprostane concentrations were determined. Data were analyzed with a simple repeated-measures test and post-hoc tests using the Statistical Package for the Social Sciences software. Data showed that cholesterol levels non-significantly decreased after intervention. Triglyceride level was lower after taking dough and carbohydrate replacement drink. Blood glucose concentration increased after intervention periods, however, this increase was significant only after non-alcoholic beverage consumption. Lactate dehydrogenase levels reduced after all cycles, however, F 2 -isoprostane level showed no significant change. There was not significant change in lactate dehydrogenase and F 2 -isoprostane levels. Non-alcoholic beer consumption can reduce lactate dehydrogenase concentration; however, it leads to blood sugar increase. Moreover, dough consumption significantly reduced triglyceride level in taekwondo players.

Potential of four corn varieties at different harvest stages for tropical silage production in Malaysia.

PubMed

Nazli, Muhamad Hazim; Abdul Halim, Ridzwan; Abdullah, Amin Mahir; Husin, Ghazali; Samsudin, Anjas Asmara

2018-05-31

Apart from various climatic differences, corn harvest stage and varieties are two major factors that can influence the yield and quality of corn silage in the tropics. A study was conducted to determine the optimum harvest stage of four corn varieties for tropical silage production in Malaysia. Using a split plot design, corn was harvested at four growth stages; silking, milk, dough and dent stages using four varieties; Sweet Corn hybrid 926, Suwan, Breeding Test Line (BTL) 1 and BTL 2. The treatments were then analysed based on the plant growth performance, yield, nutritive and feeding values followed by a financial feasibility study for potential commercialization. Significant differences and interactions were detected across the parameters suggesting varying responses among the varieties towards the harvest stages. Sweet Corn was best harvested early in the dough stage due to high dry matter (DM) yield, digestible nutrient and energy content with low fibre portion. Suwan was recommended to be harvested at the dent stage when it gave the highest DM yield with optimum digestible nutrient and energy content with low acid detergent fibre (ADF). BTL 1 and BTL 2 varieties can either be harvested at dough or dent stages as the crude protein (CP), fibre, DM yield, DM content, digestible nutrient and energy were not significantly different at both stages. Further financial analysis showed that only Sweet Corn production was not financially feasible while Suwan had the best financial appraisal values among the grain varieties. In conclusion, only the grain varieties tested had the potential for silage making according to their optimum harvest stage but Suwan is highly recommended for commercialization as it was the most profitable.

Properties of Cookies Made with Natural Wax-Vegetable Oil Organogels.

PubMed

Hwang, Hong-Sik; Singh, Mukti; Lee, Suyong

2016-05-01

The aim of this study was to examine the feasibility of cookies in which the conventional margarine is replaced with an organogel of vegetable oil (VO) and natural wax. New cookies from VO organogels contain no trans fats and much less saturated fats than cookies made with a conventional margarine. To understand the effects of different kinds of waxes, organogels were prepared from 4 different waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax and properties of cookie dough and cookie were evaluated. To investigate the effects of different VOs on the properties of cookies, 3 VOs including olive oil, soybean oil and flaxseed oil representing oils rich in oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3), respectively, were used. Both the wax and VO significantly affected properties of organogel such as firmness and melting behavior shown in differential scanning calorimetry. The highest firmness of organogel was observed with SW and flaxseed oil. Properties of dough such as hardness and melting behavior were also significantly affected by wax and VO while trends were somewhat different from those for organogels. SW and RBW provided greatest hardnesses to cookie dough. However, hardness, spread factor, and fracturability of cookie containing the wax-VO organogel were not significantly affected by different waxes and VOs. Several cookies made with wax-VO organogels showed similar properties to cookies made with a commercial margarine. Therefore, this study shows the high feasibility of utilization of the organogel technology in real foods such as cookies rich in unsaturated fats. Published 2016. This article is a U.S. Government work and is in the public domain in the USA.

Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.

PubMed

Heredia-Sandoval, N G; Calderón de la Barca, A M; Carvajal-Millán, E; Islas-Rubio, A R

2018-01-24

Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread. First, wheat flour (20% w/v, substrate) was hydrolyzed using 8.4 U mg -1 protein Aspergillus niger prolyl-endopeptidase (AnPEP) for 8 h at 40 °C under constant agitation. Four types of breads were prepared with the same formulation except for the type of flour (14% w.b.): wheat flour (WF), WF-AFB unmodified not incubated, WF-AFB unmodified incubated and WF-AFB modified. The protein composition and free thiols were analyzed before and after amaranth addition, and the flour and bread proteins were run using SDS-PAGE and immune-detected in blots with IgA from celiac disease patients. The immunoreactive gluten content, specific volume and bread acceptability were evaluated. The polymeric proteins and free thiol groups of WF decreased after AnPEP treatment. The electrophoretic patterns of the modified flour and bread proteins were different and the IgA-immunodetection in blots was highly reduced, particularly for the higher molecular weight subunits. The addition of AFB to the modified wheat flour prepared using AnPEP improved the dough functionality by increasing the thiol groups and allowed the preparation of a sensorially acceptable bread with only 60 mg kg -1 immunoreactive gluten.

Overexpression of the calcineurin target CRZ1 provides freeze tolerance and enhances the fermentative capacity of baker's yeast.

PubMed

Panadero, Joaquín; Hernández-López, Maria José; Prieto, José Antonio; Randez-Gil, Francisca

2007-08-01

Recent years have shown a huge growth in the market of industrial baker's yeasts (Saccharomyces cerevisiae), with the need for strains affording better performance in prefrozen dough. Evidence suggests that during the freezing process, cells can suffer biochemical damage caused by osmotic stress. Nevertheless, the involvement of ion-responsive transcriptional factors and pathways in conferring freeze resistance has not yet been examined. Here, we have investigated the role of the salt-responsive calcineurin-Crz1p pathway in mediating tolerance to freezing by industrial baker's yeast. Overexpression of CRZ1 in the industrial HS13 strain increased both salt and freeze tolerance and improved the leavening ability of baker's yeast in high-sugar dough. Moreover, engineered cells were able to produce more gas during fermentation of prefrozen dough than the parental strain. Similar effects were observed for overexpression of TdCRZ1, the homologue to CRZ1 in Torulaspora delbrueckii, suggesting that expression of calcineurin-Crz1p target genes can alleviate the harmful effects of ionic stress during freezing. However, overexpression of STZ and FTZ, two unrelated Arabidopsis thaliana genes encoding Cys(2)/His(2)-type zinc finger proteins, also conferred freeze resistance in yeast. Furthermore, experiments with Deltacnb1 and Deltacrz1 mutants failed to show a freeze-sensitive phenotype, even in cells pretreated with NaCl. Overall, our results demonstrate that overexpression of CRZ1 has the potential to be a useful tool for increasing freeze tolerance and fermentative capacity in industrial strains. However, these effects do not appear to be mediated through activation of known salt-responding pathways.

Effect of barley β-glucan addition as a fat replacer on muffin quality.

PubMed

Onacik-Gür, Sylwia; Żbikowska, Anna; Kapler, Ewa; Kowalska, Hanna

2016-01-01

The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. Although the partial replacement of shortening with barley β-glucan is possible, it may negatively influence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffins with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffin recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not influence significantly the typical taste. Despite the adverse effect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.

RNA-Seq Analysis of Developing Pecan (Carya illinoinensis) Embryos Reveals Parallel Expression Patterns among Allergen and Lipid Metabolism Genes.

PubMed

Mattison, Christopher P; Rai, Ruhi; Settlage, Robert E; Hinchliffe, Doug J; Madison, Crista; Bland, John M; Brashear, Suzanne; Graham, Charles J; Tarver, Matthew R; Florane, Christopher; Bechtel, Peter J

2017-02-22

The pecan nut is a nutrient-rich part of a healthy diet full of beneficial fatty acids and antioxidants, but can also cause allergic reactions in people suffering from food allergy to the nuts. The transcriptome of a developing pecan nut was characterized to identify the gene expression occurring during the process of nut development and to highlight those genes involved in fatty acid metabolism and those that commonly act as food allergens. Pecan samples were collected at several time points during the embryo development process including the water, gel, dough, and mature nut stages. Library preparation and sequencing were performed using Illumina-based mRNA HiSeq with RNA from four time points during the growing season during August and September 2012. Sequence analysis with Trinotate software following the Trinity protocol identified 133,000 unigenes with 52,267 named transcripts and 45,882 annotated genes. A total of 27,312 genes were defined by GO annotation. Gene expression clustering analysis identified 12 different gene expression profiles, each containing a number of genes. Three pecan seed storage proteins that commonly act as allergens, Car i 1, Car i 2, and Car i 4, were significantly up-regulated during the time course. Up-regulated fatty acid metabolism genes that were identified included acyl-[ACP] desaturase and omega-6 desaturase genes involved in oleic and linoleic acid metabolism. Notably, a few of the up-regulated acyl-[ACP] desaturase and omega-6 desaturase genes that were identified have expression patterns similar to the allergen genes based upon gene expression clustering and qPCR analysis. These findings suggest the possibility of coordinated accumulation of lipids and allergens during pecan nut embryogenesis.

Lipid interactions in breadmaking.

PubMed

Carr, N O; Daniels, N W; Frazier, P J

1992-01-01

Both the natural lipids of flour and added fats are known to play an important role during the production of bread. In this review, the chemical and physical interactions of fat have been assessed in an attempt to explain these technological functions. Particular emphasis has been placed on the "binding" or complexing of lipid by flour proteins during the development of dough. While publications in this field have frequently been contradictory, evidence now indicates that observed lipid binding may involve lipid mesophase transformation and the nonspecific occlusion of lipid phases within the gluten network. The significance of these suggested events has been compared with current theories of lipid function in the breadmaking process.

A method for reliable voluntary oral administration of a fixed dosage (mg/kg) of chronic daily medication to rats.

PubMed

Corbett, Adrian; McGowin, Audrey; Sieber, Scott; Flannery, Tiffany; Sibbitt, Bethany

2012-10-01

Stress can influence a number of physiological processes including adult neurogenesis, metabolism, cardiovascular function, immune function, neurophysiological function, endocrine function and inflammatory processes following injury. In testing drugs which may be used to treat various diseases or injuries, reducing stress associated with chronic drug delivery to animal models should then be an imperative, which led us to design a reliable voluntary oral drug delivery method. Various drug combinations were tested versus vehicle controls in four different rat stocks or strains (Wistar, Fisher, Long Evans and Sprague Dawley) with our voluntary oral delivery system. Oral medications were placed into a store-bought sugar cookie dough ball (~4 g), thoroughly integrating the dry drugs with the dough. This method has worked consistently to deliver the medication (complete ingestion) in four different stocks or strains of rats, with reliabilities ranging from 98.6% to 100%. The percentage of rats in each stock or strain that have at any time during the study had incomplete ingestion of the drugs ranged from 1% in Sprague Dawley, approximately 4% in Wistar and Fisher, to approximately 16% in Long Evans. Both serum and brain samples were analysed for high-performance liquid chromatography (HPLC) detection of one of our administered drugs: 5 mg/kg fluoxetine. HPLC analysis shows that serum levels are detectable 2-4 h after ingestion, but not 24 h after ingestion. Brain samples however, showed detectable levels of both fluoxetine and norfluoxetine more than a week following ingestion of a single dose, with higher norfluoxetine levels seen following a month of daily administered drugs.

Task Inventory Construction

DTIC Science & Technology

1976-06-01

clay coo candy chance clean(er) cook(ed) cane change clear cook(ing) cannon chap clerk cooky (ie)(s) cannot charge clever cool(er) canoe charm...deck donkey deed don’t deep door deer doorbell defeat doorknob defend doorstep defense dope delight dot den double dough dove down

Effect of mahlep on molecular weight distribution of cookie flour gluten proteins

USDA-ARS?s Scientific Manuscript database

Size Exclusion-High performance Chromatography (SE-HPLC) has been extensively used in molecular weight distribution analysis of wheat proteins. In this study the protein analysis was conducted on different cookie dough blends with different percentages of some ingredients. The mean chromatography ...

Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread.

PubMed

Tang, Kai Xing; Zhao, Cindy J; Gänzle, Michael G

2017-05-31

Type I sourdough fermentations with Lactobacillus sanfranciscensis as predominant organism accumulate reduced glutathione through glutathione reductase (GshR) activity of L. sanfranciscensis. Reduced glutathione acts as chain terminator for gluten polymerization but is also kokumi-active and may thus enhance bread taste. This study implemented a type I model sourdough fermentations to quantitate glutathione accumulation sourdough, bread dough, and bread and to assess the effect of L. sanfranciscensis GshR on bread volume by comparison of L. sanfranciscensis and an isogenic strain devoid of GshR. L. sanfranciscensis sourdough accumulated the highest amount of reduced glutathione during proofing. Bread produced with the wild type strain had a lower volume when compared to the gshR deficient mutant. The accumulation of γ-glutamyl-cysteine was also higher in L. sanfranciscensis sourdoughs when compared to doughs fermented with the gshR mutant strain. The accumulation of reduced glutathione in L. sanfranciscensis bread did not enhance the saltiness of bread.

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition.

PubMed

Nawrocka, Agnieszka; Krekora, Magdalena; Niewiadomski, Zbigniew; Miś, Antoni

2018-06-30

FTIR spectroscopy was used to determine changes in secondary structure, as well as water state, in gluten and model doughs supplemented by four fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin). The gluten and model doughs were obtained from commercially available wheat gluten and model flour, respectively. The polysaccharides were used in five concentrations: 3%, 6%, 9%, 12% and 18%. Analysis of the FTIR spectra indicated that polysaccharides could be divided into two groups: first - microcrystalline cellulose and inulin, second - apple and citrus pectins that induced opposite structural changes. Changes in secondary structure concern mainly β-sheets and β-turns that form aggregated β-structures, suggesting dehydration of the gluten matrix as a result of competition for water between gluten proteins and polysaccharides. Moreover, the positive band at ca. 1226 cm -1 in the spectra of pectin-modified samples indicates formation of 'ether' type hydrogen bonds between gluten proteins and pectins. Copyright © 2018 Elsevier Ltd. All rights reserved.

Lipid Content and Cryotolerance of Bakers' Yeast in Frozen Doughs †

PubMed Central

Gélinas, Pierre; Fiset, Gisèle; Willemot, Claude; Goulet, Jacques

1991-01-01

The relationship between lipid content and tolerance to freezing at −50°C was studied in Saccharomyces cerevisiae grown under batch or fed-batch mode and various aeration and temperature conditions. A higher free-sterol-to-phospholipid ratio as well as higher free sterol and phospholipid contents correlated with the superior cryoresistance in dough or in water of the fed-batch-grown compared with the batch-grown cells. For both growth modes, the presence of excess dissolved oxygen in the culture medium greatly improved yeast cryoresistance and trehalose content (P. Gélinas, G. Fiset, A. LeDuy, and J. Goulet, Appl. Environ. Microbiol. 26:2453-2459, 1989) without significantly changing the lipid profile. Under the batch or fed-batch modes, no correlation was found between the cryotolerance of bakers' yeast and the total cellular lipid content, the total sterol content, the phospholipid unsaturation index, the phosphate or crude protein content, or the yeast cell morphology (volume and roundness). PMID:16348412

Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.

PubMed

Bouasla, Abdallah; Wójtowicz, Agnieszka; Zidoune, Mohammed Nasereddine; Olech, Marta; Nowak, Renata; Mitrus, Marcin; Oniszczuk, Anna

2016-05-01

Rice/yellow pea flour blend (2/1 ratio) was used to produce gluten-free precooked pasta using a single-screw modified extrusion-cooker TS-45. The effect of moisture content (28%, 30%, and 32%) and screw speed (60, 80, and 100 rpm) on some quality parameters was assessed. The phenolic acids profile and selected pasta properties were tested, like pasting properties, water absorption capacity, cooking loss, texture characteristics, microstructure, and sensory overall acceptability. Results indicated that dough moisture content influenced all tested quality parameters of precooked pasta except firmness. Screw speed showed an effect only on some quality parameters. The extrusion-cooking process at 30% of dough moisture with 80 rpm is appropriate to obtain rice-yellow pea precooked pasta with high content of phenolics and adequate quality. These pasta products exhibited firm texture, low stickiness, and regular and compact interne structure confirmed by high score in sensory overall acceptability. © 2016 Institute of Food Technologists®

Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough.

PubMed

Wang, Pei; Yang, Runqiang; Gu, Zhenxin; Xu, Xueming; Jin, Zhengyu

2017-04-15

The present study comparatively evaluated the evolution of yeast and chemical leavened steamed bread dough (YLD/CLD) quality during freeze/thaw (FT) cycles. The steamed bread quality of CLD was more freeze-stable than that of the YLD after 3 FT cycles. Decreased yeast viability contributed to the loss of gassing power in YLD while no significant differences were observed for CLD during FT cycles. However, faster gas release rate in frozen CLD indicated gas retention loss due to the distortion of gluten network. Glutenin macropolymers (GMP) depolymerization via breakage of inter-chain disulfide (SS) bonds and conversions of α-helix and β-turn to β-sheet structures were the main indicators of gluten deterioration. Gluten network was more vulnerable in frozen YLD, resulting in detectable loss of viscoelasticity. The results suggested that supplement of chemical leavener contributed to a more freeze-tolerant gluten network besides its stable gassing power. Copyright © 2016 Elsevier Ltd. All rights reserved.

Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves.

PubMed

Sudha, M L; Rajeswari, G; Venkateswara Rao, G

2014-12-01

Effect of addition of normal (NL) and dehydrated (DL) curry leaves (Murraya koeniggi) and coriander leaves (Corinadrum sativum) in the ratio of 1:1 to refined wheat flour (WF) or a blend of refined wheat flour-whole wheat flour (WF-WWF, 1:1) on the rheological, nutritional, storage and quality characteristics of the buns were studied. Water absorption increased on addition of increasing levels of DL from 0 to 7.5 % to WF-WWF when compared to WF. Dough weakening was greater when DL was added to WF-WWF as seen in decrease in dough stability and abscissa at rupture values. Addition of gluten and emulsifiers improved the quality characteristics of buns prepared using either 25 % NL or 5 % DL. Storage stability of buns with DL was better. The protein, dietary fiber, iron and carotenoids in buns prepared from WF-WWF were higher. The results indicate the utilization of leaves in dehydrated form in the preparation of nutritionally improved buns.

Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder

NASA Astrophysics Data System (ADS)

Ibrahim, U. K.; Salleh, R. Mohd; Maqsood-ul-Hague, S. N. S.; Hashib, S. Abd; Karim, S. F. Abd

2018-05-01

The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (0.5 - 2.0%). The physical and chemical properties of bread sample such as antioxidant activity, phenolic content, moisture analysis and colour parameters were studied. Bread dough without fortification of pericarp powder was used as control. Data obtained were analyzed by multiple regressions and the significant model such as linear and quadratic with variables interactions were used. As a conclusion, the optimum baking conditions were found at 213°C baking temperature with 23 minutes baking time and addition of 0.87% for Garcinia mangostana pericarp powder to the bread formulation.

Distribution of gluten proteins in bread wheat (Triticum aestivum) grain.

PubMed

Tosi, Paola; Gritsch, Cristina Sanchis; He, Jibin; Shewry, Peter R

2011-07-01

Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, enabling the production of leavened products. The starchy endosperm is not a homogeneous tissue and quantitative and qualitative gradients exist for the major components: protein, starch and cell wall polysaccharides. Gradients in protein content and composition are the most evident and are of particular interest because of the major role played by the gluten proteins in determining grain processing quality. Protein gradients in the starchy endosperm were investigated using antibodies for specific gluten protein types for immunolocalization in developing grains and for western blot analysis of protein extracts from flour fractions obtained by sequential abrasion (pearling) to prepare tissue layers. Differential patterns of distribution were found for the high-molecular-weight subunits of glutenin (HMW-GS) and γ-gliadins when compared with the low-molecular-weight subunits of glutenin (LMW-GS), ω- and α-gliadins. The first two types of gluten protein are more abundant in the inner endosperm layers and the latter more abundant in the subaleurone. Immunolocalization also showed that segregation of gluten proteins occurs both between and within protein bodies during protein deposition and may still be retained in the mature grain. Quantitative and qualitative gradients in gluten protein composition are established during grain development. These gradients may be due to the origin of subaleurone cells, which unlike other starchy endosperm cells derive from the re-differentiation of aleurone cells, but could also result from the action of specific regulatory signals produced by the maternal tissue on specific domains of the gluten protein gene promoters.

Distribution of gluten proteins in bread wheat (Triticum aestivum) grain

PubMed Central

Tosi, Paola; Gritsch, Cristina Sanchis; He, Jibin; Shewry, Peter R.

2011-01-01

Background and Aims Gluten proteins are the major storage protein fraction in the mature wheat grain. They are restricted to the starchy endosperm, which forms white flour on milling, and interact during grain development to form large polymers which form a continuous proteinaceous network when flour is mixed with water to give dough. This network confers viscosity and elasticity to the dough, enabling the production of leavened products. The starchy endosperm is not a homogeneous tissue and quantitative and qualitative gradients exist for the major components: protein, starch and cell wall polysaccharides. Gradients in protein content and composition are the most evident and are of particular interest because of the major role played by the gluten proteins in determining grain processing quality. Methods Protein gradients in the starchy endosperm were investigated using antibodies for specific gluten protein types for immunolocalization in developing grains and for western blot analysis of protein extracts from flour fractions obtained by sequential abrasion (pearling) to prepare tissue layers. Key Results Differential patterns of distribution were found for the high-molecular-weight subunits of glutenin (HMW-GS) and γ-gliadins when compared with the low-molecular-weight subunits of glutenin (LMW-GS), ω- and α-gliadins. The first two types of gluten protein are more abundant in the inner endosperm layers and the latter more abundant in the subaleurone. Immunolocalization also showed that segregation of gluten proteins occurs both between and within protein bodies during protein deposition and may still be retained in the mature grain. Conclusions Quantitative and qualitative gradients in gluten protein composition are established during grain development. These gradients may be due to the origin of subaleurone cells, which unlike other starchy endosperm cells derive from the re-differentiation of aleurone cells, but could also result from the action of specific regulatory signals produced by the maternal tissue on specific domains of the gluten protein gene promoters. PMID:21693664

Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: sugar cookies.

PubMed

Khuda, Sefat; Slate, Andrew; Pereira, Marion; Al-Taher, Fadwa; Jackson, Lauren; Diaz-Amigo, Carmen; Bigley, Elmer C; Whitaker, Thomas; Williams, Kristina M

2012-05-02

Among the major food allergies, peanut, egg, and milk are the most common. The immunochemical detection of food allergens depends on various factors, such as the food matrix and processing method, which can affect allergen conformation and extractability. This study aimed to (1) develop matrix-specific incurred reference materials for allergen testing, (2) determine whether multiple allergens in the same model food can be simultaneously detected, and (3) establish the effect of processing on reference material stability and allergen detection. Defatted peanut flour, whole egg powder, and spray-dried milk were added to cookie dough at seven incurred levels before baking. Allergens were measured using five commercial enzyme-linked immunosorbent assay (ELISA) kits. All kits showed decreased recovery of all allergens after baking. Analytical coefficients of variation for most kits increased with baking time, but decreased with incurred allergen level. Thus, food processing negatively affects the recovery and variability of peanut, egg, and milk detection in a sugar cookie matrix when using immunochemical methods.

Gamma radiation effects on commercial Mexican bread making wheat flour

NASA Astrophysics Data System (ADS)

Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

2006-04-01

Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

Effect of condensed tannin profile on wheat flour dough rheology

USDA-ARS?s Scientific Manuscript database

Proanthocyanidins (PA) crosslink proteins and could expand wheat gluten functionality. Effect PA MW profile (sorghum versus grape seed PA) on rheology of flours with different gluten composition (high versus low insoluble polymeric protein, IPP) was evaluated using mixograph, large (TA.XT2i) and sm...

7 CFR 319.59-1 - Definitions.

Code of Federal Regulations, 2014 CFR

2014-01-01

... processing. Hay. Host crops cut and dried for feeding to livestock. Hay cut after reaching the dough stage may contain mature kernels of the host crop. Host crops. Plants or plant parts, including grain, seed..., and a seed. Seed. Wheat (Triticum aestivum), durum wheat (Triticum durum), and triticale (Triticum...