Cereal Chem. 72(l):53-58 The range in moduli for isolated starch and vital gluten doughs showed action of the starch with the gluten. The source of gluten also had a the existence of starch-gluten or starch-gluten-water interactions in dough. significant effect on dough rheology, as indicated by the range of elastic Starches isolated from different wheat cultivars and mixed into dough (G') and ...

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

Cereal Chem. 88(6):596–601 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, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiberenriched foods such as fiber-enriched baked goods. A distinction is established between insoluble DF and soluble DF. Insoluble and soluble forms of DF have different compositions resulting in different of nutritional, physiological and technological properties. In this work, the effect of ins...

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 using leavening, texture, aroma, taste and appearance. Sacch...

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...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...