Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales

ABSTRACT: The present study investigates the effect of flour and dough characteristics on the baking performance of hearth loaves, which are proved and baked without a tin. A number of experiments were performed at different scales. The most significant and consistent observation was a positive relationship between the protein quality and the form ratio of the loaves (height/width), in which the protein quality was evaluated by both large and small strain rheology, as well as by size distribution of the gluten proteins and other protein quality parameters. The volume of hearth loaves and the slice area are complex characteristics because they are combined functions of loaf height and loaf width; the loaf height was positively related to protein quality, whereas loaf width was negatively related. The total effect of this is not obvious. In general, the loaf volume is more strongly related to the loaf width than is the slice area. For the present material, differences in protein quality were not manifested as significant differences in loaf volume, whereas the slice area was positively correlated to the protein quality. The results obtained at different scales of the baking experiment agreed well with each other.     

Multimycotoxin and fungal analysis of maize grains from south and southwestern Ethiopia

The natural occurrence of fungi, mycotoxins and fungal metabolites was investigated in 100 samples of maize grains collected from south and southwestern Ethiopia in 2015. The maize samples were contaminated by Fusarium, Aspergillus and Penicillium species. Using liquid chromatography tandem mass spectrometry 127 secondary metabolites were analysed. Zearalenone was the most prevalent mycotoxin, occurring in about 96% of the samples. Zearalenone sulfate was the second most prevalent, present in 81% of the samples. Fumonisin B1 was detected in 70% of the samples with a mean level of 606 μg kg^?1 in positive samples, while FB2, FB3 and FB4 were detected in 62%, 51% and 60% of the maize samples with mean levels of 202, 136 and 85 μg kg^?1, respectively. Up to 8% of the samples were contaminated with aflatoxins, with a maximum level of aflatoxin B1 of 513 μg kg^?1. Results were higher than earlier reports for maize from Ethiopia.