Use of triticale flours in cracker-making

In general, triticale is not a good raw material for bread making. However, some varieties produce flours of good quality for cookie production. It is a well-known fact that cracker quality depends on the flour used for cracker production. All over the world, a blend of hard and soft wheat is used; however, the use of soft flour is recommended. Since additional soft wheat cultivation is not allowed in Argentina, triticale represents a good alternative for cracker production. In the present study 15 triticale cultivars and a flour of optimum cracker quality were used to produce crackers in order to establish criteria to evaluate flour quality in cracker-making. The factors that determine cracker quality, as well as the relationships between different quality parameters were investigated. Electrophoretic patterns of triticale proteins extracted from flours were determined. Five cultivars produced crackers of similar quality to that of standard flour of industrial good quality. A protein band with a 110 kDa molecular mass influenced flour quality, measured as the ratio of the mean between weight and length, WL and the height of ten crackers (H₁₀), WL/H₁₀, while other flour constituents such as pentosans, soluble proteins and damaged starch could affect its weight.     

Enzymes Action on Wheat–Soy Dough Properties and Bread Quality

High levels of soy flour added to wheat bread produce negative effects on gluten network formation, dough properties, and on bread final quality. The objective of this study was to assess the influence of three enzymes, transglutaminase (TG), glucose oxidase (GOX), and endoxylanase (XYL), on dough properties and final quality of high-protein breads. The addition of TG and GOX increased the mixing stability and maximum resistance of dough, decreased its extensibility, and produced stronger and more consistent dough samples. XYL incorporation produced opposite results. XYL addition and the lowest GOX dose increased bread volume significantly and decreased initial crumb firmness, while high doses of TG (0.3%) produced detrimental effects on bread volume and crumb firmness. In conclusion, XYL and GOX 0.001% addition improved the final quality of soy-fortified breads, but XYL was the best additive to improve dough properties, bread volume, and quality.     

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

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.     

Verbesserung der backeigenschaften von weizenmehlen durch zus?tze von peroxidase aus meerrettich, H2O2 und phenolen

Zusammenfassung Die Teig- und Backeigenschaften von nicht backfähigen Weizenmehlen werden durch Zusätze von Meerrettichperoxidase/H₂O₂/Brenzcatechin erheblich verbessert. Die wirksame Menge an Meerrettichperoxidase (2,7 PE/g Mehl) ist klein gegenüber der durchschnittlich in Mehl vorhandenen Menge an Peroxidase (40 PE/g), die aber aufgrund ihres sehr unterschiedlichen Aktivität-pH-Profils bei einem durchschnittlichen Teig-pH-Wert von 6,2 nicht zur Wirkung kommen dürfte.

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Improvement of baking properties of wheat flours by addition of horse radish peroxidase, H₂O₂ and catechol

Summary Dough and bread from wheat flours with poor baking properties can be improved by addition of horse radish peroxidase/H₂O₂/catechol. The effective concentration of horse radish peroxidase (2.7 purpurogallin units/g flour) is low in comparison with the mean concentration of flour peroxidase (40 pu/g). Because of the different activity-pH-profile of the two enzymes, the flour peroxidase may not be active at the usual pH value (6.2) of dough.

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Gefördert von der AIF über den Forschungskreis der Ernährungsindustrie     

Water Binding of Wheat Flour Doughs and Breads as Studied by Deuteron Relaxation

Water mobility in wheat flour doughs and breads was investigated by deuteron relaxation using pulsed NMR. Water was replaced by deuterium oxide in dough and bread at different concentrations. Mixograms indicated that wheat flour associated more strongly with D₂O than it did with H₂O. Varying the D₂O:H₂O ratio of flour doughs had no effect on the longitudinal (T₁) or transverse (T₂) relaxation times of deuteron. Hard wheat and soft wheat flour doughs showed similar increases in T₁ and T₂ with increasing moisture content. Staling of bread crumb was accompanied by decreased T₁ and T₂, indicating an overall decrease in water mobility and increase in water binding. The decrease in water mobility of bread crumb with storage time was shown to be independent of reduction in moisture content.     

Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties

Breadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di‐n‐propyl disulfide (Pro₂S₂). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro₂S₂ alone. Brabender farinographs of Welsh onion powder/wheat flour and Pro₂S₂/wheat flour showed interesting properties in modifying the width of the tail. Size‐exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.     

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

Changes in the free ferulic acid (FFA) contents and antioxidant properties during bread making processes were determined. Experimental breads were produced from whole meal and white wheat and rye flours, and fermented using either baker’s yeast or sourdough starter. Sourdough fermented bread contained the highest content of FFA. Release of occurred mainly during dough fermentation. A further increase in the ferulic acid content in the bread crumb and a decrease in the crust was observed. Total antioxidant properties of sourdough bread, defined as the sum of lipophilic and hydrophilic compound activities, were significantly (p<0.05) higher than for yeast bread. Sourdough bread contained more methanol soluble phenolic compounds, proteins, tocochromanols, and oxidized products of fatty acids than yeast bread. The equilibrium between the anti- and pro-oxidative compound contents resulted in similar antioxidant properties for bread using both types of fermentation, and to results observed for the flour used for baking.     

燕麦面团流变学及加工特性研究

以燕麦粉为原料,以中强筋小麦粉为对照,研究燕麦粉与小麦粉不同配比混合粉的面团流变学特性和食品加工特性.结果认为,与小麦粉相比,燕麦蛋白质组分中清蛋白、醇溶蛋白含量较低,球蛋白含量高,谷蛋白含量稍低.燕麦粉峰值、最大、最终黏度均小于对照小麦粉.加入燕麦粉后,面团形成时间延长,稳定时间降低.用淀粉代替燕麦粉,同样添加量下面包及馒头比容、总评分降低,面条吸水率、总评分降低,失落率升高.当面粉取代量大于5%时,对混粉食品制作品质有显著影响.加入10%、25%、10%燕麦粉制作面条、馒头和面包是较为理想的配比.     

Insects as ingredients for bakery goods. A comparison study of H. illucens,A. domestica and T. molitor flours

Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace 5% wheat flour in doughs and breads. The protein content of the insect flours ranged from 45% to 57% (d.m.) and fat content from 27% to 36% (d.m.). The inclusion of insects' flour affected the rheological properties (water absorption and stability), of dough during mixing, having less water adsorption. Breadmaking process could be carried out with all the composite flours. Breads containing A. domestica flour showed similar specific volume and texture parameters than wheat bread, but with higher content of proteins and fibers. Globally, results confirmed the usefulness of insects' flour for making breads with improved nutritional value.Industrial relevanceThis study evaluated the potential application of three different insects as protein source ingredients for bakery products. Results confirm that insects flour could be added to replace wheat flour in breads without significantly affecting dough properties and leading to breads with acceptable technological quality and improved nutritional profile.     

Experiments on dough rheology to improve screening of bread wheat cultivars

The bread‐making potential of flour may be roughly estimated by dough rheology, especially its tolerance to over‐mixing as determined with the farinograph. The objective of this study was to identify the relative effects of experimental conditions likely to affect dough mixing stability: mixer speed, temperature, salt, yeast and bread additives such as ascorbic acid and preservatives. The addition of 1–2% salt or ascorbic acid (50 mg kg^?1 flour) improved dough mixing stability and counteracted the negative effect of bread preservatives. Mixing salted dough at slow speed (63 rpm) and 25 °C might be a more realistic bread‐making procedure for performing dough rheology assays with equipment such as the farinograph, compared to official methods (only flour and water, no salt; 30 °C). Amongst five bread wheat cultivars, differences existed in dough strengthening response to both salt and ascorbic acid, a property that may find application in wheat breeding and screening.     

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

The effect of flour extraction rate and baking on thiamine (vitamin B₁) and riboflavin (vitamin B₂) content and antioxidant capacity of traditional ginger cake was studied and then compared to white wheat bread. Ginger cake was formulated either with whole-grain (100% extraction rate) or with brown (92% extraction rate) rye flour and baked at 180 °C for 18 min. The antioxidant capacity was evaluated in terms of radical scavenging activity against peroxyl (ROO·) and superoxide anion radicals (O ₂ ^·? ). Thiamine content in rye doughs (F-100% and F-92%) was found to be 38% lower when compared to wheat dough. In contrast, whole-grain and brown rye doughs exhibited an almost fourfold higher riboflavin content than wheat dough. Rye dough baking led to reductions in thiamine (from 53 to 65%) and riboflavin (from 69 to 71%) contents. Likewise, thiamine and riboflavin contents in wheat dough were also reduced (56 and 10%, respectively) after baking; however, ginger cake with whole-grain rye flour exhibited significantly higher thiamine and riboflavin contents. Rye doughs and ginger cakes showed higher scavenging activities against ROO· radicals when compared to that of wheat dough and bread. Thus, baking significantly enhanced ROO· scavenging properties of ginger cakes while only a slight increase was observed in wheat bread. In contrary, baking gave rise to a decrease in SOD-like activity both in ginger cake or wheat bread. Our findings suggest that formulation with whole-grain rye flour can potentially increase B₁ and B₂ vitamin contents as well as the ROO· scavenging capacity of traditional ginger cake.     

Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread

BACKGROUND: The effects of different phenolic acids on the rheological properties and gluten proteins of hard wheat flour dough and bread were investigated. Caffeic, ferulic, syringic and gallic acids were each blended with hard wheat flour at a concentration of 4.44 µmol L^?1 g^?1 flour. RESULTS: Mixing time and tolerance were reduced with the addition of phenolic acids. The phenolic acids reduced the maximum resistance to extension (R_max) and increased the extensibility of dough, with effects in the following order: gallic < syringic < ferulic < caffeic acid. The effect on R_max was more pronounced in overmixed dough. Loaf volume was most significantly decreased with the addition of caffeic acid. Extraction of sodium dodecyl sulfate‐soluble high‐molecular‐weight proteins was increased in both mixed and fermented doughs by the addition of ferulic and caffeic acids. The order of influence of the phenolic acids on the rheological properties and protein structure of dough and bread was consistent with that of their antioxidant activity. CONCLUSION: The addition of caffeic and ferulic acids reduced R_max and increased the extensibility of hard wheat flour dough by modifying the high‐molecular‐weight gluten, which resulted in decreased bread volume. Copyright © 2011 Society of Chemical Industry     

Influence of Pentosanase and Oxidases on Water-extractable Pentosans during a Straight Breadmaking Process

ABSTRACT: Effects of flour type and enzymes on total pentosans (TP) and water‐soluble pentosans (WSP) and composition of isolated water‐extractable pentosans (WEP) during a straight breadmaking process were investigated. Two wheat flours (F1, F2) and 3 enzymes (pentosanase, glucose‐oxidase (GOX) and lacasse (LAC)), and their combinations were used. The presence of pentosanase increased the WSP content while oxidases produced a decrease. Extractability of pentosans was greater for dough than for bread but the latter had higher purity. Major sugars were xylose (Xyl) and arabinose (Ara) with a xylose/arabinose ratio between 1.00 and 1.56. Molecular weight profiles (MWP) of WEP comprised 5 fractions with the same distribution for the 2 flours but different relative proportions.     

Dough properties and breadmaking qualities of whole waxy wheat flour and effects of additional enzymes

BACKGROUND: Waxy wheat, a new kind of genetically back‐crossed wheat, was applied to make whole bread in this study. Dough properties and bread quality of the whole waxy wheat flour, which was milled from 100% whole grains containing bran and germ, were determined. RESULTS: Whole waxy wheat had lower protein and lipid contents but higher dietary fiber content than whole regular wheat flour. Pasting temperature and viscosity of the whole waxy wheat flour were significantly lower than those of the whole regular wheat. However, the white wheat flour milled from wheat grains with 48% recovery had significantly higher peak viscosity than the whole waxy wheat. Bread made from the whole waxy wheat flour was significantly softer than that from the whole regular wheat flour during storage. However, bread made from whole waxy wheat had significantly lower specific volume than that from the white waxy flour because of the high amount of dietary fiber. Addition of cellulase increased paste viscosity, lowered dough mixing properties and reduced the firmness of the bread. The addition of pentosanase also increased paste viscosity, lowered dough mixing properties, improved loaf volume of bread but increased the firmness of breadcrumbs, while the addition of α‐amylase only increased final viscosity of flour and did not affect dough properties and bread qualities of whole waxy wheat flour. CONCLUSION: As a result, waxy wheat shows superior properties for making whole breads. Additional enzymes are also necessary to improve bread quality and nutritive values of whole waxy bread. Copyright © 2007 Society of Chemical Industry     

Effect of flaxseed and wheat flour blends on dough rheology and bread quality

The rheological and baking properties of flaxseed/wheat composite flours were studied. Flaxseed flour was used to replace 50, 100, 150 and 200 g kg^?1 of wheat flour in bread. Farinographic studies showed that water absorption, dough development time and mixing tolerance index increased as the amount of flaxseed flour increased, while dough stability decreased at 100, 150 and 200 g kg^?1 of flaxseed flour substitution. The extensographic energy of dough also decreased at 150 and 200 g kg^?1 flaxseed levels. The addition of increasing amounts of flaxseed flour caused a decrease in extensibility. Doughs containing 100, 150 and 200 g kg^?1 flaxseed flour showed resistance to extension comparable to that of control dough. The specific volume of flaxseed flour breads was similar to that of control bread. Crust L, a, b values of breads with flaxseed flour were lower than those of control bread. Breads with flaxseed flour gave lower crumb L and b values and higher a values than control bread. The sensory properties showed that an acceptable bread could be produced using flaxseed flour up to a level of 200 g kg^?1. Copyright © 2007 Society of Chemical Industry     

Improving wheat for bread and tortilla production by manipulating glutenin‐to‐gliadin ratio

Gluten, starch, water soluble material, and glutenin‐rich and gliadin‐rich proteins were extracted from three Canadian wheat cultivars representing the Canada Western Red Spring (CWRS) (cv Roblin), Canada Western Extra Strong (CWES) (cv Glenlea) and Canada Prairie Spring (CPS) (cv AC Crystal) classes having glutenin‐to‐gliadin (Glu:Gli) ratios of 0.70, 0.75 and 0.85 respectively, all giving the same high‐molecular‐weight glutenin subunit score (Glu‐1 score) of 10. The resulting fractions were reconstituted to produce 18 mixtures of flour components, representing all combinations of Glu:Gli ratio and protein content observed in the original three flours. Dough rheological properties and baking (bread and tortilla) performance were determined using small‐scale techniques. Within any of the cultivars, increasing the Glu:Gli ratio in a reconstituted dough system had significant effects on dough and end‐use properties, causing increases in mixograph development time (MDT), maximum resistance (Rmax), pan bread loaf volume, tortilla dough maximum resistance and cooked tortilla puncture force. The CWRS wheat Roblin, proved to be best suited for pan bread at higher protein content and higher Glu:Gli ratio, and also produced a high protein tortilla of large diameter at a Glu:Gli ratio of 0.70. The CPS flour, AC Crystal, was good for making tortillas at protein contents of 110–130 g kg⁻¹ and at its original ratio of 0.85. The CWES wheat Glenlea, did not perform as well in bread or tortilla‐making but in its role as a blending wheat, altering the Glu:Gli ratio of Glenlea to 0.70 may have an advantage by lowering mixing time without compromising baking properties. Manipulating the Glu:Gli ratio may make a wheat cultivar suitable for a particular end‐product. For the Department of Agriculture and Agri‐Food, Government of Canada, © Minister of Public Works and Government Services Canada 2005. Published for SCI by John Wiley & Sons, Ltd.     

真空碱溶液润麦处理对全麦粉稳定性和品质特性的影响

为了得到低脂肪酶活性、高稳定性的全麦粉,将小麦在不同真空度(-0.04,-0.07 MPa)下用不同浓度Na_2CO_3溶液(0.10%,0.25%,0.50%)润麦处理,利用低场核磁共振技术(LF-NMR)探究真空润麦过程中水分迁移情况,测定不同浓度Na_2CO_3溶液润麦下小麦中脂肪酶的相对活性。将润麦后的小麦制成全麦粉后,测定重组全麦粉的储藏稳定性和品质特性。结果表明:润麦过程中小麦籽粒的A_(21)值持续上升,结合水含量增加;真空碱溶液润麦可以降低小麦籽粒中脂肪酶活性,增加全麦粉贮藏稳定性,当Na_2CO_3溶液浓度为0.5%时脂肪酶活性最低;对全麦粉的粉质特性、RVA和面团流变学分析表明,真空碱溶液润麦能显著延长全麦粉的稳定时间,增强面团中面筋筋力,提高全麦粉的糊化特性,增加全麦面团的黏弹性,Na_2CO_3溶液润麦可有效改善全麦粉的品质特性。     

Rheology and baking potential of wheat/plantain composite flour

The possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour. With increasing levels of supplementation with plantain the water absorption capacity and dough development time of the composite flour decreased. However, the mixing tolerance time increased and the mixing quality decreased. It was found that the baking quality decreased with increasing level of supplementation and when unblanched plantain flour was used. The blend with 100 g kg^?1 blanched plantain and 900 g kg^?1 wheat flour was found to be internally and externally better than other blends and the bread was of acceptable quality.     

Interaction between nitrogen and sulfur by foliar application and its effects on flour bread‐making quality

BACKGROUND: Optimization of nitrogen (N) and sulfur (S) nutrition of wheat influences the bread‐making quality of grain. This study was conducted to determine whether the application of N and S in winter wheat at anthesis stage during two field trials could influence the absorption and distribution of N and S in grain and flour bread‐making quality RESULTS: The incorporation of ¹⁵N and ³⁴S tracers in various plant parts (leaves, stems, spikes) was determined by isotopic ratio mass spectrometry coupled with an elemental analyser (EA‐IRMS). The effects of foliar fertilization on percentage of ¹⁵N and ³⁴S recovery in various plant parts, grain yield, flour protein content, and dough properties were investigated after a combination of treatments: N (urea), S (micronized elemental S) and NS (both urea and micronized elemental S). Nitrogen (70–80%) and S (35–55%) were quickly assimilated during the days following application. Sixty days after application, 42–68% N and 6–12% S were recovered in the grain. When N and S fertilizers were applied simultaneously, N and S recoveries (68% and 12%), N/S ratios (11–14), flour protein content (115 g kg^?1) and dough strength (310 × 10^?4 J), swelling (21.8 mmH₂O) and extensibility (96.4 mm) were increased. CONCLUSION: A synergistic effect between the foliar applied N and S fertilizers appears to increase N and S assimilation in grain and may improve bread‐making qualities. Copyright © 2007 Society of Chemical Industry     

胡芦巴胶对混合粉制面包及生面团品质的影响

去皮高粱粉和粟米粉作面包用粉的替代物，以不同比例添加使用。胡芦巴胶部分替代面粉，替代率可达０．９％，研究了胡芦巴胶对流变特征及面包品质的影响。添加胶越多，生面团吸水量亦越高；添加胡芦巴胶后，生面团的稳定时间、断裂时间和机械耐力指数均有提高。按４∶１的面粉／高粱粉配方，添加０．６％胶可增大面包体积２１．８％，而０．９％的胶添加量能增大面包体积２１．３８％．