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This study analyzed effects of cellulase on farinograph properties of wheat flour and extensograph properties of wheat dough and assessed sensory properties of steamed bread added with different contents of cellulase by fuzzy mathematical model. The result indicated that cellulase did not have significant effects on water absorption rate, stability time and development time of wheat flour. When the concentration of cellulase was 80 mg/kg, farinograph quality number reached peak value. Furthermore, cellulase impacted extensograph properties of wheat dough under different fermentation conditions. Sensory properties assessment based on fuzzy mathematical model showed the optimum concentration of cellulase was 60 mg/kg wheat flour if steamed bread with both good and medium sensory properties could be accepted by consumers. The result, which showed that cellulase could be used in steamed bread production to replace some unhealthy synthetic additives, will contribute greatly to the food safety in many Asian countries. [ABSTRACT FROM AUTHOR]

ABSTRACT Wheat-flour dough is a viscoelastic material with nonlinear rheological behavior. Extensograph is a useful system for dough rheological measurement. Our purpose in this research was to apply soft computation tools for predicting the extensograph properties of dough from several physicochemical properties of flour. This study used the resulting model to suggest modifications of processing conditions for reducing economic loss and minimizing product quality deterioration. A generalized feed-forward artificial neural network (ANN) with a back-propagation learning algorithm was employed to estimate the extensograph properties of dough. Trial and error and genetic algorithm (GA) were applied in the training phase for developing an ANN with an optimized structure. Developed ANN using GA has excellent potential for predicting the extensograph properties of dough. Sensitivity analyses were conducted to explore the ability of inputs in predicting the extensograph properties of dough. Results showed gluten index was the most sensitive input in dough extensograph characterizations. PRACTICAL APPLICATIONS Extensograph is a suitable instrument for measuring the stretching properties of dough to make reliable statements about the baking behavior of the wheat-flour dough in practical industrial applications and in research. Rheological measurements of each batch in the production line are very useful and make online and in-time process adjustments possible, but this is usually impractical in an industrial setting. Therefore, accurate prediction of dough rheology could provide many benefits to the baking industry for satisfying consumer demands. In the current study, genetic algorithm-neural network approach was applied to predict extensograph properties of dough as affected by physicochemical properties of flour. In comparison with trial and error, genetic algorithm can determine an artificial neural network's topology and inputs in less time with excellent performance in prediction. According to the results of sensitivity analyses, of the seven investigated inputs, changes in gluten index have the most effect on estimating extensograph properties of dough. [ABSTRACT FROM AUTHOR]

The effect of replacement of wheat flour with 2.5, 5.0 and 7.5% fenugreek seed powder (FSP) on the rheological characteristics of wheat flour and quality of parotta was studied. Increasing FSP from 0 to 7.5% increased farinograph water absorption from 61.8 to 72.2%, amylograph peak viscosity (920–1,250 BU), spread ratio of parotta (31–34.8), decreased extensograph extensibility from 124 to 97 mm and shear force from 1,300 to 1,150 g. However, the values for farinograph stability, extensograph resistance to extension and area increased only up to 5% FSP level. Sensory evaluation showed that parotta with perceptible fenugreek flavor and without adverse effect on the quality characteristics could be produced by adding 5% FSP. The micrographs of parotta dough, outer and middle layers of baked parotta containing 5% FSP showed a thick matrix and starch granules appeared to be coated with fenugreek gum. PRACTICAL APPLICATIONS The information on the effect of fenugreek seed powder on rheological characteristics of wheat flour in relation to parotta will be useful in the production of speciality parotta with perceptible fenugreek flavor. Such parottas will have medicinal value also. This study will throw a light on the use of functional ingredients in flat breads. [ABSTRACT FROM AUTHOR]