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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]

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid. [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]

Summary This study compares the effects of storage form (grain and spike) of wheat as well as grain moisture content (12%, 14% and 16%), storage time (0, 3, 6 and 9 months) and temperature (10, 20 and 30 °C) on rheological (farinograph and extensograph) characteristics of dough obtained from stored wheat. While water absorption, stability and degree of softening of wheat stored in spike form were 61.2%, 15.8 min and 25.9 Brabender unit (BU), these values of wheat stored in grain form were 60.8%, 14.1 and 29.1 BU, respectively. Resistance to extension and dough energy of wheat stored in grain form were significantly higher than those of wheat stored in spike form, while extensibility was significantly lower. Storage in spike form had a positive effect on all farinograph and extensograph characteristics of wheat stored under nonoptimal storage conditions such as high grain moisture content, high temperature and long storage time. [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]

Development of soft wheat (Triticum aestivum L.) cultivars with excellent cookie quality is an important breeding objective in southern China. Seventeen Chinese soft wheat genotypes grown at three locations in the 2000-2001 and 2001-2002 seasons in the southern winter wheat region, were uniformly evaluated for their solvent retention capacities (SRC), pentosan content, dough rheology, and suitability for making sugar snap cookies, to identify the main parameters that could be used in wheat breeding programs for improving cookie quality. Significantly negative correlations were found between water SAC, sucrose SRC, and sugar snap cookie diameter, and between sodium carbonate SAC, alkaline water retention capacity (AWRC), and water soluble pentosan, while significantly positive correlations were obtained between water, sodium carbonate, lactic acid, and sucrose SAC and AWRC. Alveograph parameters were more closely associated with sugar snap cookie quality compared with parameters from farinograph and extensograph except for water absorption. Water SRC was highly and significantly associated with farinograph water absorption, extensograph extensibility, alveograph P (tenacity), and P/L (the ratio of tenacity and extensibility). Regression analyses showed that sucrose SRC and flour particle size could be used to predict the sugar snap cookie diameter. Cluster analysis based on sugar snap cookie diameter indicated that 'Jianmai 1', 'Wanmai 19', and 'Wanmai 48' were characterized by good cookie quality, with low water soluble and total pentosans, water and particularly sucrose SRC, water absorption, and P and P/L values. It also indicated that substantial progress for soft wheat sugar snap cookie quality improvement could be achieved through appropriate use of current elite germplasm. [ABSTRACT FROM AUTHOR]

A wheat-based extruded breading was produced using a Brabender single-screw laboratory scale extruder (model GNF 1014/2) and applied to chicken nuggets. Response surface methodology was applied to study and optimize the effects of formulation and extrusion parameters on pick up, texture, solid loss, oil absorption and adhesiveness of fried coated nuggets. An optimized extruded breading was produced at 160C, 27% moisture content, 15% vital wheat gluten, 8% high amylose starch and 30% corn meal. The product showed pick up of 29.87%, adhesiveness of 100%, texture of 166.1 g, oil absorption of 2.97% and solid losses of 0.0885 absolute. The product presented similar values of pick up and adhesiveness, better texture, lower oil absorption and higher solid loss during deep-frying, compared with commercial breadings. Acceptance test showed that the product had better overall appearance and fairly similar texture, compared with the commercial ones. [ABSTRACT FROM AUTHOR]

Mixing and baking properties were investigated on blends of Hard Red Spring wheat flour/chlorogenic acid-free native and succinylated sunflower protein concentrate and isolate. Dough properties were studied using a Brabender Farinograph and Extensigraph. Loaves were prepared from the various blends using the straight dough procedure and evaluated for volume, external score, crumb color, grain and texture. Loaves prepared from the 5% blends of native proteins were acceptable. However, 10 and 15% blends had a detrimental effect and potassium bromate did not improve bread quality. Loaves with 5 and 10% blends of succinylated proteins had over-fermented characteristics. Reduced fermentation times did not improve bread quality at the 5% level but improved volume at the 10% level. [ABSTRACT FROM AUTHOR]