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The aim of this study was to analyze the effects of the addition of sea salt with low sodium content (SS) in a refined wheat flour at the levels of 0.3%, 0.6%, 0.9% 1.2% and 1.5% on the rheological properties of the dough during mixing, extension, pasting and fermentation and the bread quality in terms of bread physical properties, crumb and crust color, texture and sensory characteristics. According to the data we obtained, the SS presented a strengthening effect on the dough network by increasing its stability, dough development time, energy and resistance. Moreover, the SS addition resulted in an increase in dough extensibility, to a delay of the gelatinization process and an increase of the falling number value. The bakery products obtained with the SS were of a higher quality compared to the control sample, presenting better physical and textural characteristics, a darker color and being more appreciated by consumers with the increased level of SS addition in the wheat flour. According to the sodium content from the bread recipe, the bread samples obtained may be classified as products with a very low sodium content of up to a 0.6% SS addition in the wheat flour or with a low sodium content if at least 0.9% SS is contained in the bread recipe. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the influence of hemp seed oil on the rheological properties of the dough and the properties of white and black wheat flour bread. In this work, the dough was obtained from wheat flour types 550, 650, and 1350 to which hemp seed oil was added in percentages ranging from 0–15% (flour-based). The empirical and fundamental rheological properties of the dough were characterization using an alveograph test and a rotational rheometer. The rheological properties determined by the alveograph test indicated a correlation between the dough extensibility index and the bread volume. The obtained results led to the conclusion that the addition of oil in the dough, at a maximum percentage of 15%, modifies rheological properties by decreasing the modulus of viscosity and elasticity. Textural properties were used to determine hardness, springiness, cohesiveness, and adhesiveness. The hardness and softness of the bread decreased as the percentage of added oil increased and the elasticity of the bread samples increased with the addition of more oil. Supplementing bread with oil has led to improved textural features and sensory scores. Generally, the best quality was obtained at the optimum usage level of 5–10% hemp oil. [ABSTRACT FROM AUTHOR]

This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices. [ABSTRACT FROM AUTHOR]

The aim of our study was to optimize the inulin (In), calcium lactate (Ca), and magnesium gluconate (Mg) content in order to obtain the best wheat flour dough rheological properties by using response surface methodology. The Farinograph, Falling Number, Amylograph, and Rheofermentometer properties were evaluated. The results of the study revealed that from the three independent variables used, In has the most significant effect on response variables. The increase in In, Ca, and Mg content produced a decrease of water absorption and of all Rhefermentometer parameters studied. Mg presented a significant (p < .1) positive effect on Amylograph properties. An interaction effect of the combined In and Mg (p < .01), Mg and Ca (p < .05) was observed on maximum height of gaseous production. The optimum formulation obtained in order to achieve the desirable dough rheological properties contained 1.46 g/kg Ca, 1.34 g/kg Mg, and 5.74 g/100 g In. Practical applications: Incorporation of inulin, a prebiotic with calcium and magnesium salts in wheat flour facilitates obtaining of bakery products with health effect on the human body. Also, the use of inulin in combination with calcium and magnesium salts improves calcium and magnesium bioavailability, a fact that help us combat calcium and magnesium deficiency. Knowledge of dough rheological properties of wheat flour dough with inulin in combination with calcium and magnesium salts will provide a better understanding of bread making process during mixing, pasting, and fermentation in order to obtain bakery products of a good quality. The information presented in this work will be useful for the bakery industry in order to predict bread making process engineering and bread quality. [ABSTRACT FROM AUTHOR]

The aim of this study was to optimize the iron (FE) and oligofructose (OF) content in order to obtain wheat flour dough with the best rheological properties using response surface methodology (RSM). The dough rheological properties were analyzed using the Farinograph, Alveograph, Amylograph, Falling Number, and Rheofermentometer devices. The levels used for oligofructose variable (OF) were between 2.5 and 10% and for iron ions from lactate salt (FE) were between 3 and 5 mg/100 g wheat flour. Of the two independent variables used, the OF had the most significant effect on dough rheological properties, on all viscometric and fermentation properties having in view that p < 0.01. Water absorption, dough tenacity, extensibility, falling number, temperature at peak viscosity significantly decreased with the increased level of OF (p < 0.01) and FE (p < 0.05) addition. The best formulation obtained was of 3.67 g/100 g OF and 3.45 mg/100 g FE addition. Practical applications: The addition of iron salt and oligofructose, a prebiotic in wheat flour, facilitates obtaining bread with functional properties, which may prevent anemia and other diseases. Also, the use of oligofructose in combination with iron salt in food formulation improves iron bioavailability, a fact that helps us combat iron deficiency. In order to obtain high quality bread it is necessary to know dough rheological properties. This study provides essential information for the bread making producers due to the fact that it explains the significant changes that may occur in the dough during mixing, pasting and fermentation process as a result of iron and oligofructose addition. An optimum combination was also provided for iron–oligofructose formulation using RSM in order to obtain the best dough rheological properties. [ABSTRACT FROM AUTHOR]