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Abstract: Farinograph and extensograph tests were applied to determine the effect of carob fibre and oat wholemeal on the rheological properties of wheat flour dough, and characterisation of relationships between the results of the tests was performed. The applied additions of carob fibre (1–5%) and oat wholemeal (5–25%) increased the water absorption of the dough within nearly identical ranges (56–59%). Enrichment with carob fibre made the dough more rheologically stable during mixing compared to dough with oat wholemeal. In the extension test, dough with an admixture of carob fibre was more resistant, but it was less extensible than dough with oat wholemeal. Analysis of relationships of the extensograph traits to the farinograph ones revealed that longer periods of development of dough enriched with the additions under examination involved the formation of a looser dough structure, as a result of which its resistance to extension, ratio number and energy decreased and the dough extensibility increased. Opposite effects were caused by increasing farinograph elasticity and its loss. The degree of softening, negatively correlating with resistance, ratio number and energy, coupled with water absorption or with loss of elasticity, permitted their more accurate prediction. In turn, combining in a regression model of water absorption with development time or with elasticity was the most suitable for predicting dough extensibility. [Copyright &y& Elsevier]

Abstract: In this study, wheat flour was dry-blended with sodium alginates (ALG) and konjac glucomannan (KGM) at 0.2% and 0.8%w/w flour as-is moisture basis. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. Chinese steamed bread (CSB) samples prepared were compared in terms of spread ratio, specific volume and staling behaviour. In general, ALG and KGM addition was found to produce dough with rigid and weak network, respectively. Chinese steamed bread with ALG (0.2%) or KGM (0.8%) addition was relatively low in spread ratio and specific volume, but softer and more resistant to staling on storage as compared to the control sample. [Copyright &y& Elsevier]

Abstract: The xylanases are widely used in breadmaking with positive effects on bread quality but how they act in doughs is not fully understand yet. The aim of this study is to determine how different xylanolytic preparations modify the rheology of dough prepared from low and high extraction flours and the correlation between the rheological changes induced in dough and the viscosity and xylan content of flour extracts. Four flours, two white and two black, and three xylanolytic preparation was used in study. The rheological characteristics of dough were measured with the Extensograph. The xylan content and viscosity of flour extracts with xylanase were determined. In doughs from white flours xylanases increased the energy, maximum resistance and extensibility while in doughs from black flours decreased the energy and maximum resistance and increased the extensibility. The extensographic effects of xylanases were compared with their capacity to modify the viscosity and xylan content of aqueous flours extracts. The changes of extensographic indicators are well correlated with the changes of xylan content of extracts for white flour while for black flour correlations were observed with the changes of extracts viscosity. The capacity of xylanases to modify the viscosity of extract and convert the insoluble xylans in soluble xylans could be used to predict the performance of xylanases. [Copyright &y& Elsevier]

Abstract: The effects of honey powder on dough rheology and bread quality were studied using sugar as controls. Farinographic studies showed that there were higher water absorption, shorter development time and stability time as honey powder increased, and small degree of softening were obtained for the dough containing 5% honey powder. Extensograph measurements showed that resistance to extension and R/E increased while energy value and extensibility decreased at level of 10% honey. Sensory evaluation showed that the largest total scores were obtained at level of 10% honey. Texture analysis showed that honey breads had low hardness, adhesiveness, gumminess, chewiness and high springiness, cohesiveness. The differences of the crust and crumb colour between honey breads and the control were significant (P<0.05). In conclusion, honey powder could be potentially a useful ingredient as a dough improver. Honey usage in the bread formulation supported an improvement in dough rheology, better sensory and texture properties of bread as compared to control formulation. Addition of 5%–10% honey powder significantly improved the baking quality of breads. [Copyright &y& Elsevier]

Abstract: In this study, hazelnut testa was added to wheat flour bread to increase the dietary fiber content. Rheological and baking properties of hazelnut testa-wheat mixed flours were investigated. Farinographic and extensographic studies showed that water absorption, development time (except for 5%, fine, hydrated hazelnut testa), stability, time to breakdown, energy (highest in 5%, fine, hydrated hazelnut testa), resistance to extention, maximum resistance increased as the amount of hazelnut testa increased, while degree of softening, mixing tolerance index (MTI) and extensibility decreased at 5% and 10% of hazelnut testa substitution. Hazelnut testa breads had similar or slightly smaller specific volumes than the control breads. The differences among the crust and crumb colour of control and hazelnut testa breads were significant (P <0.05). Breads were subjected to sensory evaluation for volume, crust colour, structure, symmetry, uniformity, colour homogenity, crumb grain, crumb texture and taste/flavour. Increasing levels of hazelnut testa and hydradation process caused slightly decreases in total sensory scores. Detrimental effects of hydrated hazelnut testa on bread properties were excessive. But all bread samples except for bread samples produced from 10% hydrated hazelnut testa were considered acceptable. [Copyright &y& Elsevier]

Abstract: The milling and baking parameters of flours from foreign and Czech varieties were determined and related to milling and baking performance by correlation analysis. Twenty samples of wheat from the international breeding test CIMMYT (harvest year 2003) were used. Standard milling test at CD1 auto mill confirmed expressive different milling parameters of single varieties. Rheological properties of flours in dough were assessed at farinograph, extensigraph, fermentograph SJA, maturograph and oven spring apparatus. Baking test was also performed. Significant correlation was obtained between the milling parameters, grain hardness, flour water absorption and specific bread volume. The significant correlation was found between water absorption and yield of semolina (r =0.79); fermentograph gases volume and yield of semolina (r =0.89), farinograph water absorption (r =0.77), kernel hardness (r =0.76); specific bread volume and flour protein content (r =0.57), the yield of semolina (r =0.57). The most related section correlation was found between maturograph dough resistance and final dough volume on fermentograph (r =0.70). [Copyright &y& Elsevier]