Formulation optimisation of gluten‐free functional spaghetti based on quinoa,maize and soy flours

In this work, the formulation of non‐conventional gluten‐free fresh and dry pasta based on quinoa, maize and defatted soy was optimised. Results showed that the dough samples with high content of maize had the higher value of elongation and shear viscosity and then increased dough firmness. The pre‐gelatinised maize content also affected the rheological properties by increasing the dough firmness. Regarding the dry spaghetti sensorial properties, the surface response plot showed that the overall acceptability of both non‐cooked and cooked spaghetti increases with the increase of the pre‐gelatinised maize content and the decrease of the quinoa flour, whereas the soy flour did not affect the overall quality. In particular, the pre‐gelatinised maize improved the resistance to break and the taste of non‐cooked and cooked spaghetti, respectively. Regarding the fresh spaghetti, results showed that the overall acceptability for fresh non‐cooked spaghetti increases with the increase of the pre‐gelatinised maize content and with the decrease of the quinoa flour; whereas, only the pre‐gelatinised maize content affected the overall acceptability of fresh cooked spaghetti.     

Impact of endogenous constituents from different flour milling streams on dough rheology and semi-sweet biscuit making potential by partial substitution of a commercial soft wheat flour

A flour fractionation-reconstitution procedure was used to study the substitution of a commercial soft wheat flour with gluten, water extractables, prime starch and starch tailing fractions isolated from patent and clear flour streams on dough rheology and semi-sweet biscuit characteristics. Substitution of soft wheat flour with increasing levels of the native patent and clear flour streams raised the dough consistency, hardness and elastic properties as well as the biscuit textural attributes (density, hardness). The dough stickiness of the base flour was also reduced and the biscuits were free of cracks. Gluten isolated from the patent flour had a greater impact on dough consistency, hardness and elastic properties than gluten obtained from the clear flour, likely due to the superior protein quality of the former. Additionally, with increasing gluten levels in the fortified flour there were moderate increases in biscuit density, hardness, and lower crunchiness. The addition of starch tailings produced the largest impact on consistency and hardness of the dough. This fraction also exerted a pronounced effect on biscuit density and hardness, while it lowered crunchiness, presumably due to its higher pentosan content. Overall, the dough rheological properties and biscuit characteristics were controlled by the amount-nature of the fractions added; i.e., besides gluten (amount and quality), other constituents such as pentosans and the overall composition of the flour blends can largely affect the quality of the semi-sweet biscuits.     

INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTEN

We report on the viscoelastic properties of dough and gluten (prepared by ultracentrifugation) after the flour lipids had been removed by solvents differing in polarity (chloroform, ethanol and diethylether). The extracted lipids were fractionated by thin layer chromatography. The flours differed in lipid composition after the extraction. Ethanol removed more polar lipids than the other solvents. Removal of lipids (0.6–0.9% on flour weight) altered the viscoelastic properties of dough significantly, whereas those of gluten were only marginally affected. The storage modulus (G′) of dough increased with used solvent polarity. The highest value of G′ was observed for the dough made with the flour where the lipids were removed by ethanol. This was consistent with a marked decrease in the frequency dependence of G′ of dough when the lipids were removed.     

黑玉米全粉对小麦面团流变学特性及酥性饼干品质的影响

为了拓宽黑玉米全粉在烘焙食品领域的应用,将黑玉米全粉以0~50%的比例替代强中筋小麦粉,利用黏度仪、粉质及拉伸仪等研究黑玉米全粉替代对小麦粉理化特性及面团热机械特性的影响;利用质构仪、感官评价研究黑玉米全粉替代对酥性饼干品质特性的影响。结果表明,黑玉米全粉的加入对面筋网络结构起到阻隔和断裂作用,湿面筋含量及沉降值分别下降了73.2%、71.0%,面团筋度显著降低。黑玉米全粉替代显著改变了面团的流变学特性,面团形成时间、稳定时间下降,弱化度升高;拉伸能量、延伸度、最大拉伸阻力下降,面团强度、稳定性及耐搅拌性降低,加工性能劣化。黑玉米全粉替代小麦粉酥性饼干的延展因子、质构特性及感官评价指标综合分析结果显示,20%黑玉米全粉添加量的饼干延展因子最大,组织结构细密均匀,表面光滑无裂纹,咀嚼性及硬度最大,酥脆性最好,口感最佳。黑玉米全粉酥性饼干常温下6个月保质期内水分、酸价、过氧化值及菌群总数、大肠菌群、霉菌、致病菌指标都符合国家标准。20%的黑玉米全粉添加量使得小麦粉面团在筋度适当下降的同时获得具有黑玉米风味、口感较好的酥性饼干,该研究可为黑玉米全粉在食品加工行业的应用提供理论依据。     

The effects of different materials as dough improvers for organic whole wheat bread

In this research, the effects of different materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%) and malt flour (2%), and their combinations on the quality of organic whole wheat flour were investigated. The highest maximum resistance value was obtained in the treatment containing 0.5% cephalaria and 2.5% rosehip. The addition of malt flour and vital gluten significantly increased the extensibility value. Although rosehip, cephalaria and vital gluten generally increased the dough energy, malt flour decreased the dough energy when compared to the control. The combination of 0.5% cephalaria and 2.5% rosehip significantly decreased the adhesion and stringiness of dough. Data showed that dough rheological characteristics of organic whole wheat flour could be improved with the addition of different materials such as malt flour, cephalaria, rosehip and vital gluten.     

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

ABSTRACT

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD.

PRACTICAL APPLICATIONS

This article discusses the changes as a result of replacement of sugar with sucralose and maltodextrin (MD) in the rheological characteristics of wheat flour dough. The level of sucralose and MD required to replace sugar from control recipe in order to produce rheological characteristics of wheat flour dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugar‐free soft dough biscuits.     

Changes of chemical composition and dough rheology in two fractions of sieve‐classified Polish spring wheat flour

The study of chemical composition and dough rheology changes in sieve‐classified two fractions (up to 60 and 60–240 μm particles) of wheat flour was the subject of this study. The straight grade flours were obtained by the milling of three Polish varieties of spring wheat, differing in ?? abbreviation? (PSI) values. The flours were separated with the use of a SZ‐1 laboratory sifter. The yield of fine fraction was in the range 50.0–55.7%. The obtained fractions were assayed for the content and composition of free lipids, gluten proteins, damaged starch, ash, water absorption and amylograph viscosity. Dough rheology (extrusion in OTMS cell, alveograph and farinograph tests) and baking trials were also performed. The content of free lipids, including the non‐polar and phospholipids was lower and the content of glycolipids was higher in fine flours. Those fractions were more rich in linoleic acid but the lower content of oleic and linolenic acids resulted in a higher oxidizability index of free lipids. Fine flours contained less ash and significantly more damaged starch. At the same time, they were characterized by a higher content of wet gluten, water absorption, amylograph viscosity and better dough parameters. This was reflected in the bread volume, which was higher by 6.3–10.7%. The influence of the changes in composition and the content of free lipids upon the rheology of the dough after the 90 days flour storage has not been defined unambiguously and requires further research.     

Effect of emulsifiers,fat level and type on the rheological characteristics of biscuit dough and quality of biscuits

The effect of level and type of fat as well as emulsifiers on the rheological characteristics of biscuit dough and quality of biscuits has been studied. Increasing the level of fat from 150 to 250 g kg⁻¹ softened the dough, as indicated by a reduction in extrusion time from 108 to 18 s and an increase in compliance from 31.9 to 49.9%, while it reduced the development of gluten, as shown by a reduction in elastic recovery from 0.485 to 0.365 mm. Among the different types of fats used, hydrogenated fat produced the stiffest dough. Addition of any of the emulsifiers glycerol monostearate, lecithin or sodium stearoyl lactylate lowered the elastic recovery value, indicating their contribution to the shortening effect on gluten, and also resulted in a reduction in consistency and hardness and made the dough more cohesive. The maximum change was observed with sodium stearoyl lactylate. The density, breaking strength and compression strength of biscuits decreased, indicating an improvement in crispness, with increasing fat level. The thickness of biscuits was significantly higher when hydrogenated fat or oil was used in the formulation. Biscuits made with bakery shortening had better surface characteristics and higher crispness. Glycerol monostearate and lecithin brought about a greater improvement in the quality of biscuits when compared with sodium stearoyl lactylate. Studies indicated that emulsifiers in general had a greater beneficial effect, particularly in the case of biscuits made from medium hard wheat flour. © 1999 Society of Chemical Industry     

Effect of mixing method on the rheological characteristics of biscuit dough and the quality of biscuits

 The effect of different mixing methods on the rheological characteristics of biscuit dough and the quality of biscuits was studied. The amount of water required to prepare the desired consistency of dough varied considerably depending on the mixing method: 16% for the creaming method (CM) and the sugar solution method (SSM), 20% for the blending method (BM), 24% for the all-in-one method (AOM), and 25% for the creaming followed by water and flour addition method (CWFM). Although the extrusion time, compliance, apparent biaxial extensional viscosity and hardness values of doughs made by different mixing methods were similar, the other rheological characteristics differed significantly. Elastic recovery, which is indicative of gluten development, was lower in the case of doughs mixed by the CM and the SSM and higher for the AOM and the CWFM. The CM produced dough with lower cohesiveness and adhesiveness, while the AOM produced dough with higher cohesiveness and adhesiveness. Biscuits produced by the CM and the SSM had lower thickness, higher spread and crisper texture. However, biscuits made by the other mixing methods had excessively higher thickness, porous crumb and hard texture. Received: 21 December 1998     

Understanding the Effect of Sugar and Sugar Replacement in Short Dough Biscuits

Sucrose is the main sugar used in short dough biscuit formula, and it plays an important role in the biscuit manufacturing as well as in the biscuits final quality. However, for health reasons, high levels of sucrose are undesirable, making sucrose replacement an important issue to study. The present study focused on sucrose reduction and its replacement by polyols (erythritol and maltitol) in short dough biscuits. The effects were investigated in a model system composed of gluten and different sugars (sucrose, maltitol, and erythritol), in biscuit dough, and in baked biscuits. Modulated thermal analysis showed that sucrose decreases the glass transition temperature; however, for both polyols studied, no transition was found due to a plasticization effect. The gelatinization of starch in the biscuits was not affected by the sugar or quantity of sugar used. Temperature sweeps of short dough revealed that the presence of sugar delays the transitions. Furthermore, G* increased with sucrose replacement, with the smallest changes for the maltitol-containing biscuits compared to the control. Finally, texture and dimension analyses were carried out. Sugar-free and erythritol-containing biscuits were compact, elastic, and resistant to the breaking force compared to the control biscuits and the maltitol-containing biscuits.     

Effect of β‐Glucan–Rich Barley Flour Fraction on Rheology and Quality of Frozen Yeasted Dough

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.     

Wheat Germ Lipoxygenase: Its Effect on Dough Rheology,Microstructure, and Bread Making Quality

Extracted lipoxygenase from defatted wheat germ of commercial bread wheat along with raw and defatted germ were used to study their effect on rheological characteristics of wheat flour dough and bread making quality. The addition of 500 U and 1000 U of lipoxygenase increased the water absorption from 59.5 to 62.3 and 66.7%, respectively. The dough stability increased to 10.5 min, whereas mixing tolerance index values marginally decreased, and the addition of raw or defatted germ did not affect the mixing profile of the wheat flour dough. Breads with lipoxygenase were softer with a lower firmness value of 546 g when compared to the control (594 g) and had brighter crumb as seen in the reduction in ΔE values from 22.34 (control) to 19.04. The addition of gluten along with the lipoxygenase showed a synergistic effect. The specific volume of breads increased to 3.95 cc/g and the firmness values decreased to 538 g. Scanning electron micrographs at different stages of bread processing have shown improvement in the gluten network.     

小麦粉破损淀粉含量对面团发酵性能的影响

以中、高筋小麦粉为研究对象,分析破损淀粉含量对面团流变发酵特性和馒头品质的影响。结果表明,随着破损淀粉含量增加,面团流变发酵性能、馒头比容、亮度及感官评分均先上升后降低;中、高筋小麦粉破损淀粉含量分别为25.11,25.60时,面团发酵高度、总产气量和持气率最大;制作的馒头比容、亮度大,感官评分最高,外形挺立、表面光滑、内部结构均匀细密、口感好。因此,中、高筋小麦粉破损淀粉含量分别为21.65~25.11,23.56~25.60时,馒头品质较好。     

小麦胚中脂类对小麦粉品质的影响

按一定梯度向小麦粉中添加同种小麦提取的麦胚所制成的胚芽油,测定白度、降落数值、湿面筋含量、干面筋含量及面团流变学特性,并做面条质构及感官评价实验,研究麦胚脂类的添加对小麦粉、面团及面条品质的影响.实验表明,麦胚脂的添加对小麦粉干、湿面筋含量、降落数值没有影响;与白度、吸水率、延伸度呈显著线性负相关;与形成时间、粉质质量指数、拉伸面积、最大拉伸阻力、最大拉伸比呈显著正相关.在一定范围内(0%～6%)面条感官评价总评分随着麦胚脂添加量增大而增大,超过此范围则正好相反;在6%添加量时,面条感官综合评分最高.     

香菇粉对面团特性和酥性饼干品质的影响

目的 研究香菇粉对面团特性和酥性饼干品质的影响。方法 在面粉中添加不同浓度香菇粉, 对香菇面粉的白度、湿面筋含量、降落数值、粉质参数和拉伸参数等指标进行了测定。通过质构分析及感官品质评价, 研究了香菇粉对酥性饼干品质的影响。结果 在面粉中添加0%~25%的香菇粉, 增加了面粉的营养价值, 显著降低了面粉稳定时间、面团拉伸能量、面粉的白度和湿面筋含量(P＜0.05)。面粉降落数值随香菇粉添加量的增加呈先降低后增加趋势。质构分析表明, 香菇粉添加量为8%时, 酥性饼干的硬度和咀嚼性最低, 感官品质评分最高, 为73.5分, 接近满分75分。结论 在面粉中添加香菇粉, 有利于制作酥性饼干及需要低筋粉制作的食品。酥性饼干中香菇粉最佳添加量为8%, 此时该香菇酥性饼干不仅口感更酥脆, 而且增加了饼干中蛋白质、粗纤维等的含量, 降低了碳水化合物含量。     

Effect of flour blending on functional, baking and organoleptic characteristics of bread

Soybean (full‐fat and defatted) and barley flours were incorporated into wheat flour at 5, 10, 15 and 20% substitution levels. The gluten content, sedimentation value and water absorption capacity of the flour blends and the mixing time of the dough decreased with increase in the level of soybean and barley flour separately and in combinations. Protein and glutelin contents increased significantly on blending of soyflour (full‐fat and defatted) to bread wheat flour. The breads prepared from the blends also varied in their loaf weight, loaf volume and sensory characteristics. The bread volume decreased with increasing amount of non‐wheat flour substitution. The crumb colour changed from creamish white to dull brown and a gradual hardening of crumb texture was observed as the addition of soybean (full‐fat and defatted) and barley flours increased. At the higher levels, the acceptability declined because of the compact texture of the crumb and the strong flavour of the product. The addition of 10% of soyflour (full‐fat and defatted) or 15% of barley flour, full‐fat soy + barley or defatted soy + barley flour to bread flour produced acceptable bread.     

The use of 1,1-diphenyl-2-picrylhydrazyl for detecting free radicals in wheat flour dough

1,1-Diphenyl-2-picrylhydrazyl (DPPH) was added to wheat flour dough to detect the formation of free radicals during mixing. The decolorisation of DPPH, i.e. the scavenging of radicals, was observed in patent flour dough. The rate of decolorisation was decreased by first removing free lipids and then bound lipids from the flour. The lipid fraction from the flour and especially the free fatty acid fraction strongly decolorised DPPH. The decolorisation of DPPH also increased with an increase in the concentration of oxidised linoleic acid. In this study, the results lead to the assumption that free radicals of oxidised lipid formed during mixing of dough cause at least to some extent a change in the rheological properties of dough.     

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

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.     

Transglutaminase and tyrosinase as potential cross-linking tools for the improvement of rheological properties of gluten-free amadumbe dough

Gluten-free bread remains of poor quality despite efforts to amend gluten-free flours with ingredients such as hydrocolloids and proteins. Enzymatic modification of the proteins in dough may result in polymers that mimic gluten. This research investigated the effects of transglutaminase and tyrosinase on the rheological properties of amadumbe dough. Tyrosinase oxidation resulted in a 7.7–39.4% decrease in dough-free amine, and a 16.8–46.3% decrease in the dough thiol content as activity was increased from 0 to 80 U g⁻¹ flour. Transglutaminase treatment decreased the dough-free amino groups by 10–38.1% as activity was increased from 0 to 2 U g⁻¹ flour. Evidence of tyrosinase and transglutaminase-mediated cross-linking was provided by relevant model reactions monitored by mass spectrometry. An increase in dough G′ and G″ showed that both transglutaminase and tyrosinase improved dough viscoelasticity. The increase in the viscoelasticity of the dough potentially improves carbon dioxide retention during proofing.     

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits

Nutritional, sensory and textural characteristics of defatted mustard flour fortified biscuits were studied to optimize the mustard flour supplement in the blend for making biscuits. The wheat flour was replaced by defatted mustard flour at 5, 10, 15 and 20% incorporation levels in biscuit preparation. The protein content of mustard flour biscuit increased nearly 2.5 times as a result of mustard flour incorporation, coupled with reduction in fat and an increase in fiber content. Sensory evaluation results revealed that the sample containing 15% defatted mustard flour scored highest in most of the attributes including overall acceptability. Textural characteristics of all dough and biscuit upto 15% supplement of defatted mustard flour were similar while at 20% level, the values were significantly different. The study reveals that incorporation of 15% defatted mustard flour gave desirable results in terms of nutritional, sensory and textural attributes of mustard fortified biscuits.