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In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p<0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values. [ABSTRACT FROM AUTHOR]

Food texture is traditionally evaluated using texturometers. On a pilot scale, four samples of graham or cheese salted sticks were measured by using the apparatus Extensograph-E. The equipment is originally designed for evaluation of the viscoelastic properties of wheat flour dough. The extensograph resistance as the height of gained curves has been closely correlated with the weight of the broken samples (ranges 59-1506 units and 3.11-19.38 g, respectively), representing the hardness of the salted sticks. As presumed, extensigraph elasticity and curve width were measured at close intervals 5.00-10.00 mm due to brittle character of the material tested. Similarly, neither the deformation energy as the area under the curve could be used for the samples discrimination (range 0.59-11.00 cm2). The hardness of cheese type and graham counterpart was statistically similar – the extensograph resistance means of fifty items were 559±381 and 500±352 units. According to the producer, the least, both tested graham stick samples could be differentiated - the corresponding means of fifty items were 367±293 and 632±361 units). Finally, only the extensibility of salted sticks was correlated with the declared contents of saccharides, proteins, and fat (r = −0.52, −0.56, and 0.49 for N = 100 and P = 95%). [ABSTRACT FROM AUTHOR]

This study included the germination process of the soft wheat (Triticum aestivum) and the study of its Rheological and sensory properties. The wheat grains were soaked, germinated, dried, milled then sifted to separate the bran from the flour, where the soft wheat flour was used to prepare laboratory loaf bread and Rakak bread. Furthermore, the Rheological properties water absorption ratio, maturity period, and stability period were estimated by Farinograph device in the germinated soft wheat flour amounted to (54, 1.7 and 1.2), respectively, compared to soft wheat flour (65.8, 3.7 and 3.4), respectively. While the Rheological properties for three rest periods (90, 45 and 135) minutes were estimated by Extensograph, where the unit area in the germinated soft wheat flour was (18, 21 and 22) cm2, compared to soft wheat flour that reached (35, 22 and 13) cm2. The extensibility proportion was (91, 103 and 90) mm, while soft wheat flour reached (178, 174 and 143) mm. Moreover, the extension resistance in the germinated soft wheat flour was reached to (97, 116, 154) B.U and in soft wheat flour was (122, 82, 60) B.U. Other properties measured was the falling number, where it reached 62 seconds, while in the soft wheat flour reached to 403 seconds. Finally, the sensory evaluation results of the laboratory loaf test of the germinated wheat flour the final total reached 79.40 degree out of a total of 100 degree, while in Rakak bread the germinated soft flour wheat reached 28.30 out of 40 degrees. [ABSTRACT FROM AUTHOR]

In this study, dough rheological characteristics were analyzed for composite flours obtained through different blends between refined wheat flour and defatted flaxseed one. The flaxseed flour was incorporated in wheat flour to a substitution level of 0%, 5%, 10%, 15% and 20%. The dough rheological characteristics were analyzed through different Brabender devices such as Glutograph, Farinograph, Extensograph and Amylograph. Also, for the mix samples the falling number values were determined in order to evaluate the alpha amylase activity. According to the obtained data it may be noticed that in general, flaxseed addition increased Farinograph values such as water absorption, dough stability, dough development time and decreased the degree of softening at 10 min. During extension, flaxseed flour decreased dough strength and extensibility. From the pasting point of view, compared to the control sample, the samples in which flaxseed were incorporated in wheat flour presented a lower falling number value and a higher peak viscosity one. [ABSTRACT FROM AUTHOR]

The grain industry occupies an important position domestically and globally as it has a major role in the daily diet of all individuals. Therefore, this study aimed to improve and change rheological properteies of wheat flour (type Sakha 94) using some enzymes as well as investigate the effect of adding these enzymes on making of balady bread with sensory evaluation of final product. The results of this study showed crude protein content was 12.98 and 11.98% for Egyptian wheat (Sakha 94) and wheat flour (72% ext.), respectively. Also, the results showed that the whole wheat grain and wheat flour contain 27.2 and 30.4% wet gluten, respectively. Gluten index recorded 73.32 and 84.6%. Also, results showed increasing dry gluten in wheat flour to be 12.6%. The rheological tests is carried out using the farinograph, extensograph, mixolab and alveograph. All characteristics were improved especially with the blend coded (X1) which consists of 10 ppm glucose oxidase and 3 ppm α-amylase, whereas the dough giving the highest value of stability andresistance after adding this enzymes. The results of sensory evaluation of balady bread indicated that this mixture was the best addition used. Thus, It could be concluded that the addition of enzymes remained as good Organoleptic attributes for balady bread with the third day as well as fifth day compared with control sample and all treatments. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate wheat verities of Yemeni wheat (Saba1 and Bahoath 13) and Egyptian wheat (Masr 1 and Gemmiza 11) for the ability to use in bread production. All varieties were milled and separation to 72% extraction at the same commercial condition in Egyptian mills. The chemical composition and rheological properties were measured. The results showed that the protein content was high in Masr 1 (13.93%) and the lowest in Saba1 (12.19%), the high content of ash in Saba1 (0.78%) and the lowest content in Bahoath13 (0.65%). The rheological properties measured by Farinograph, Extensograph, Mixolab and Alveograph. The results from Farinograph showed the highest stability value in Masr 1 (12.5 min) and the lowest in Bahoath 13 (2.5 min), also the Extensograph results were high in Masr 1 and the lowest in Bahoath 13. The results which obtained from Mixolab and Alveograph were the similar results with Farinograph and Extensograph. So this study recommended to increase the extension of cultivation and using of Masr 1 and Saba 1 in bakery products. [ABSTRACT FROM AUTHOR]

This paper considers the prospects of using phytomaterials to solve the problems of baking industry, caused by the instability and defects of wheat flour, and analyses the main methods of regulating structural and mechanical properties of wheat dough and improving the quality of products made from weak flour. The prospects of using phytomaterials as natural alternatives to synthetic additives and baking improvers are presented. The chemical composition and the content of active substances in rosehips (the dogrose fruit) and hawthorn fruit are analyzed as to their effect on increasing the nutritional value and improving the protective properties of products as well as their effect on the course of the technological process, the quality of semi-finished and finished products. The methods of processing the phytomaterials have been suggested, and the optimum parameters of their extraction have been determined as to their effect on the proteinproteinase complex. Water and milk whey are suggested as extractants with the 1:10 ratio between the raw materials and the extractant, while the optimal temperature (100°C) and duration (60 minutes) of extraction were determined experimentally. Rational doses of phytoextracts have been found on the basis of their influence on gluten elasticity and the physical properties of wheat dough during its mixing and fermentation (30% of the rosehip water extract, 45% of hawthorn water extract, and 15% of whey extracts to the weight of flour). It has been established that proposed phytoextracts can increase the water absorption capacity of flour with weak and medium-strength gluten during dough mixing, improve its formation, stability, and elasticity, and decrease the degree of dilution according to the study of rheological properties of the dough using farinograph and extensograph. The mechanism of interactions and conformational changes in the structure of gluten proteins with the active substances of phytoextracts, especially pectins, polyphenols, and organic acids, has been suggested. It has been proven that fruit phytoextracts can be used as alternatives to synthetic improvers to process weak flour. Their usage allows solving the problems of regulating the properties of the gluten network and obtaining baked products with high physical, chemical, and sensory qualities. The proposed methods are effective and relatively easy to implement, which is important for small bakeries and restaurant establishments. [ABSTRACT FROM AUTHOR]

The response of different concentrations of α- amylase and ascorbic acid on rheological characteristics of weak wheat flour was studied by the three dimension polynomial quaternary model. Flour physicochemical characteristics, dough extensogram, bread texture profile analysis and sensory properties of pan bread were determined. Allpurpose flour was treated by fungal α-amylase and ascorbic acid compared with strong flour which using for pan bread production, and then investigates differences of dough extensograms and pan bread quality characteristics. Predicting individual extensograph parameters (Y) was assumed by quadratic polynomial regression model for the independent variables (fungal α-amylase concentrations or ascorbic acid concentrations (X)) to optimize the extensograph parameters (Y) used regression analysis. Three-dimension contour plot was used as a method to study the response surface of different extensograph parameters (Y) as dependent variables with fungal α-amylase concentration and ascorbic acid concentration (X and Z) as independent variables. The obtained optimum predicting concentrations were verified, by using applied extensograph trials and then manufacturing pan bread. Using optimal predictive fungal α-amylase and ascorbic acid concentration levels give accepted extensogram parameters relationship r2 values and good pan bread quality, fit to the strong flour characteristics. [ABSTRACT FROM AUTHOR]

Vital wheat gluten is an ingredient used in the bakery industry. The objective of this research was to evaluate the quality of two different vital wheat glutens (A and B) through fundamental and empirical rheological tests. Samples of wet gluten and of dough prepared with wheat flour fortified with 5 or 7 g/100 g gluten were evaluated, with or without sodium chloride. In the fundamental tests, the gluten network showed higher storage modulus values when prepared with water than when prepared with salt solution. Extensograph measurements showed that the dough prepared with salt solution presented greater resistance, maximum resistance, and area under curve than when prepared with water. In both fundamental and empirical tests, vital wheat gluten A was superior to vital wheat gluten B. The differences found between fundamental and empirical tests can be associated with the magnitude and type of force applied, as well as the protein composition and quality of the vital wheat glutens. These tests were good tools for evaluating the differences between vital wheat glutens. [ABSTRACT FROM AUTHOR]

A study of the rheological behavior of the wheat flour dough with different extraction rates (64%, 82% and 90%) was conducted by using three different instruments namely alveograph, extensograph, and farinograph. The lower bran concentration (with high extraction rate 64%) in flours showed a better pronounced effect on dough properties. In spite of the fact that no significant correlation among all parameters of the methods was observed, some parameters of the measuring methods had very strong correlation (P<0.01) that included farinograph water absorption (WA), tenacity (P), extensibility (L), P/L, swelling index (G) of alveograph, energy and the resistance to constant deformation after mm stretching (R50) of extensograph. Alveograph Extensograph Farinograph Rheology Extraction rate 50 Among the applied methods, most of the alveograph parameters had significant correlation (r=1, P<0.01) together. So choosing a suitable extraction rate can develop the quality of final product because of the effect of extraction rate on wheat's properties. [ABSTRACT FROM AUTHOR]

The Brabender Extensigraph is commonly used to measure dough strength by stretching a strand of dough until it tears. Data for extension and force are used to rate flours for strength, baking and processing qualities of doughs. The present study was carried out to examine how dough strength relates to dough sheetability. The latter was measured using an instrumented dough sheeter which provided data for dough thickness and roll-closing forces as a pad of dough was sheeted by passing back and forth through a set of rollers with reducing roll-gaps. Doughs were tested fresh and after 45 min of resting for a range of flours. The correlations between dough strength and dough sheetability were poor at all times. The roll forces were affected by dough thickness at each pass indicating dough elasticity affected dough stretchability. Doughs were found to become more elastic following resting. [ABSTRACT FROM AUTHOR]

Dough extension tests are used in industry to rate flours for dough processability. The results impact flour selection for product use. Previously, it was shown that dough extension data correlated poorly with dough sheetability irrespective of whether doughs were tested fresh or rested. It was noted that sample shapes varied between specimens of flours. To understand how sample shape affects extensigraph tests, a finite element (FE) simulation-based approach was taken. Real extensigraph samples were drawn on a computer equipped with the commercial FE package ABAQUS and using the anisotropic Bergstrom Boyce model with Mullins damage (ABBM) constitutive model to describe the dough's rheology. Results show that the force-extension traces were affected by sample shape, and that thinning occurs more from the sides than the bulk for slumped samples. The FE predictions for sample shape effects on hook force were validated against real tests. Similar dependencies on sample shape are also predicted for the alveograph and Kieffer micro-extensigraph tests. [ABSTRACT FROM AUTHOR]

Aqueous starch suspensions (8 g/100 g) were prepared in a measuring flask of a Brabender viscograph and heated to temperatures of 74.0, 76.5, 79.0, 81.5, 84.0, 86.5, 89.0, 91.5 or 94.0 °C under continuous stirring. The resultant solution was cooled and frozen, and then defrosted and subjected to re-pasting in the Brabender viscograph. The heating and freezing of wheat starch suspension evoked changes in its properties, with the tendency and extent of these changes dependent on the pre-heating temperature. During re-pasting of the produced starch preparations in a Brabender viscograph, an increase occurred in particle size of the granules—and 8-fold increase in paste viscosity—compared with pastes produced from native starch. The viscosity of pastes was positively correlated with the size of formed gel sacks determined using a laser particle size analyzer. This was also found to depend on pre-heating temperature and changed according to a determined quadratic function. The strength of produced gels, measured with the oscillating–rotating viscometer, was higher than that of the gel produced from native starch and depended on the pre-heating temperature; however, these changes followed a determined quadratic function. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the influence of Tragacanth and Salep gums on the dough rheological properties and Barbari bread quality. Dough was prepared by straight method with gums in two levels (0.5 ,1%). Farinograph and extensograph tests were carried out on dough samples. After baking bread and sensory evaluation, the bread samples were stored for 1-5 day in polyethylene bags in order to do staling tests. According to farinogaraph results, water absorption of samples containing gums was significantly higher than control. Dough development time increased significantly by 1% Tragacanth. There was significant difference in dough stability between control and samples containing Tragacanth. Extensograph results showed significant differences in energy changes, resistance to extension and extension ratio of samples containing Tragacanth and control. Data obtained from sensory evaluation showed, gums had no significant effect on quality characteristics of bread samples, however in case of taste and aroma salap containing breads presented lower score. Both hydrocolloids didn't have any effect on bread staling, however salep was more effective. Overall results reveal that Tragacanth may improve dough rheological characteristics. [ABSTRACT FROM AUTHOR]

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 flourgraphic technique used in the study of flour quality has led to the emergence of new devices. The devices used in the present study were Extensograph Brabender and Flourgraph E7 (new) and Flourgraph E6 (new) and the Farinograph Brabender. Constructive models is differs little and so appeared purpose of the studies, present objective. The objective of our study was to identify relationships between the values of measured variables characterizing such rheometric elements as: properties of dough formation and its viscoelastic properties. The values will be obtained, in parallel, with Extensograph Brabender and Flourgraph E7. Kneading the dough was made with Flourgraph E6 and Farinograph Brabender, respectively. Three types of flour were used in the study: semolina flour from durum wheat (F1), type 650 white wheat flour (F2), and type 000 white wheat flour (F3). Parallel determinations were made using the same method. The parameters obtained were energy [cm2], resistance to extension [BU], [HE], extensibility [mm], maximum resistance [BU], [HE] ratio and maximum ratio. The values obtained were analyzed by applying a statistical algorithm which yielded very good correlation indices, generally ranging between 0.8 and 0.9. The correlations were positive, strong and moderate. According to polynomial regression and strong positive correlations, which means that high x variable (determined from Extensograph Brabender) scores go with highly (determined from Flourgraph E7) variable scores and vice versa. This demonstrates that the two pairs of equipment used to assess the viscoelastic properties of dough are a good choice. [ABSTRACT FROM AUTHOR]

Abstract: A seven-parameter regression model was developed to determine changes in the shape of the Brabender extensograph curve as a result of supplementation of wheat dough with carob fibre and oat wholemeal. The shape of the curve, close to an inverted parabola, was well described by a cubic polynomial function. The exceptions were the initial and final sections of the curve, for the representation of which two exponential functions were used. Under the effect of the fibre-rich additions, the strongest variation was observed in the polynomial function parameters describing the slope and deflection of parabolic arms of the extensograph curve and the position of its peak, while the parameters showing the final course of the curve were subject to only slight changes. The reactivity of the additions during dough proving had a much stronger effect on the model parameters than on the variation of the maximum resistance and extensibility of the dough. The results indicate that the proposed model can be a useful tool for improving the analysis of extensional behaviour of bread dough. [Copyright &y& Elsevier]

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]

In the present study, two bread wheat varieties with different kernel hardness (Ceyhan-99 and Eser) were infected with Sitophilus granarius L. and stored for 6 months at 30±1°C and 70±5% relative humidity. Insect infestation and its effects on the rheological properties of flours obtained from the wheat samples were investigated during storage. The reproduction of S.granarius was observed to be higher in Eser variety (soft wheat) than in Ceyhan-99 (hard wheat) variety during storage. While the farinograph and extensograph properties of the flours obtained from uninfected control samples hardly showed any noticeable changes, these properties of the flours from the infected samples were negatively influenced by the insect infestation. Development time and stability value, among the farinograph properties, decreased but softening degree increased. On the other hand, extensograph properties decreased gradually due to insect reproduction. [ABSTRACT FROM AUTHOR]

Abstract: The effect of two lipases and DATEM at different concentrations on the rheological and thermal properties of white and whole wheat flour doughs was determined by farinograph, extensograph, texture analyzer and differential scanning calorimetry. Lipases provided similar or better results than that of DATEM on decreasing softening degree and stickiness, and increasing stability, maximum resistance to extension and hardness. Extensibility and energy did not change with lipases, but decreased with DATEM. Lipases and DATEM slightly modified the transition temperatures and enthalpies of ice-melting and starch gelatinization, but significantly increased the moisture and unfrozen water contents, and decreased the solid concentration in unfrozen water. The greatest effect of lipases was observed on decreasing the peak temperature and increasing the enthalpy of amylose–lipid complex dissociation. The changes in the rheological and thermal properties were almost independent of the concentration levels tested, and were mostly reduced when whole wheat flour was used. The improvement in the dough properties by lipases is possibly related to the in situ formation of surface active compounds from endogenous flour lipids. Presumably, these compounds are already located in the right positions in dough, where they might have higher interaction potentials than DATEM with the dough components. [Copyright &y& Elsevier]

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]

Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein fraction just slightly affects bread quality, since no significant changes ( P > 0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small quantities. [ABSTRACT FROM AUTHOR]

Abstract: To study the contributions of high-molecular-weight glutenin subunits (HMW-GS) to the gluten macropolymer and dough properties, wheat HMW-GS (x- and y-types) are synthesized in a bacterial expression system. These subunits are then purified and used to supplement dough mixing and extensigraph experiments through dough partial reduction and reoxidation to allow these exogenously added HMW-GS to incorporate into gluten polymers. Detailed results are given for seven mixing and two extension parameters. HMW-GS synthesized in bacteria behaved similarly under these conditions to the same HMW-GS extracted from wheat flour. These experiments initially focused on the HMW-GS of the D-genome of hexaploid wheat encoded at the Glu-D1 locus; e.g. the Dx2, Dx5, Dy10, and Dy12 subunits. Experiments used five different flours and results are shown to be consistent when normalized to results from Dx5. The incorporation of Dx-type subunits into the gluten disulfide bonded network has greater effects on dough parameters than incorporation of Dy-type subunits. When Glu-D1 x- and y-type subunits are incorporated together, there are synergistic effects greater than those with either subunit type alone. This synergistic effect was greatest with approximately equal amounts of Dx- and Dy-type subunits – implying a 1:1 stoichiometric relationship. [Copyright &y& Elsevier]

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]

This study aims to examine the effect of ozone application on quality characteristics of different types of flour samples and their dough and bread samples. For this purpose, ozone was applied to the half of the three different flour samples (Type 550, 650 and 850) by an ozone generator. The other half of the flour samples were designated as the control group with no ozone application. Wet gluten, gluten index and color values (L*, a* and b*) were undertaken as the parameters in determination of flour quality. The Farinograph and Extensograph characteristics were taken into consideration in evaluation of doughs which were made from those flours and then, the qualitative characteristics of breads made from these flours. According to the obtained data, while the wet gluten and the L* values were increased, b* values were decreased by the ozone application. Besides, it increased the whiteness of the flour. It is determined that the ozone application had no significant effect on the rheological properties of the dough but, the energy values of the dough were significantly affected. It is also found that the ozone application had a significant positive effect on the bread volumes and specific volumes, especially for the breads made from Type 550 flours. In general, the ozone application had positive effects on the textural structure and the whiteness of the crumb. [ABSTRACT FROM AUTHOR]

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]

Farinograph and extensograph properties were determined in the prepared mixtures in which wheat flour was partially replaced with 15%, 30% and 40% of buckwheat flour. Wheat flour was used for comparison of results. The results showed that the increase of buckwheat flour up to 40% increases water absorption, development time and dough stability. Add 40% buckwheat flour significantly reduces the amount of wet gluten, which affects the decrease in resistance (from 380 to 280 EU) and extensibility of dough (from 125 to 71 mm). The ratio of 15% of buckwheat flour did not significantly affect the rheological properties. The dough for bread making was prepared from a mixture of wheat and buckwheat flour with the addition of salt, yeast and water. The control sample was prepared from wheat flour without the addition of buckwheat flour. Sensory evaluation of bread was conducted by a scoring method, by five assessors who evaluated the following sensory properties: external appearance, appearance of crumb, taste and flavour of crust and crumb. Given the proportion of buckwheat flour, the highest sensory evaluation was given to the bread with 15% buckwheat flour. Compared with wheat bread, sensory evaluation indicated change in color of bread with 15% of buckwheat flour, while the taste of bread was not changed in a negative sense to the replacement of 40%. Based on the results, we can conclude that it is possible to produce quality and acceptable bread for consumers by the replacement of wheat flour with buckwheat flour up to 30%. [ABSTRACT FROM AUTHOR]

Abstract: Effect of replacement of whole-wheat flour with multigrain blend, MGB (chick pea split without husk, barley, soya bean and fenugreek seeds) at 10, 20, 30 and 40g/100g on rheological characteristics of whole-wheat flour and quality of north Indian parotta (NIP) making was studied. Use of increasing amount of MGB from 0 to 40g/100g increased farinograph water absorption, decreased dough stability, extensograph resistance to extension, extensibility, amylograph peak viscosity and overall quality score of NIP from 53 to 38 for the maximum score of 60. Use of combination of dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropylmethylcellulose separately and in combination significantly improved the overall quality of NIP with 30g/100g MGB. Addition of multigrains increased the protein, fat, dietary fiber and mineral contents of north Indian parotta. [ABSTRACT FROM AUTHOR]

Abstract: Eight wheat varieties suitable for cultivation in Ireland were examined for the rheological properties and baking quality. Large deformation extensional rheology was used employing the Extensograph, the Kieffer extensibility rig, the Alveograph and biaxial extension by uniaxial compression. Similar discrimination between the wheat samples was achieved with both uniaxial extension methods used. Stress during uniaxial extension was higher at all strains measured than biaxial extension and the difference between uniaxial and biaxial stress increased with increasing strain. Also, differences existed in the strain hardening index between uniaxial and biaxial extension which depended on the sample tested. Significant correlations were established between loaf volume and the rheological properties determined in both uniaxial and biaxial extension. It was found that high loaf volumes can be achieved when biaxial and uniaxial extensibility is high and biaxial extensional viscosity is low. The importance of considering the standard error for validating the value of the correlation for prediction purposes was also demonstrated. When the standard error of the correlation was considered, the value of the correlation for prediction purposes was limited in practice. Nevertheless, the rheological tests provided useful information, and the results were valuable for screening flours for baking quality. [ABSTRACT FROM AUTHOR]

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]

The aim of this work is to establish correlations between the values of the Brabender Farinograph and the E6 Haubert Flourgraph. We analyzed two types of flours, white flour with additives (WF add) and brown flour with additives (BF add). The following parameters were varied: water absorption capacity, development time, the stability, the degree of softening and the quality number of wheat and potato flour mixture. A statistical analysis was made from linear regression equations. The obtained values for the E6 Flourgraph are comparable with Farinograph values and units. Hydration capacity values, calculated for a standard consistency of 500 HE, UF, obtained on these two devices are in a close correlation, R2 WFadd = 0.8441; R2 BFadd = 0.9995. This demonstrates that flour dough can be characterized in a similar manner by the two devices. Moreover, the behaviour of the dough obtained from WF add and BF add blended with 5%, 10%, 20%, 30% minced hydrothermally treated potato (Laura variety), was studied. Mixtures with different rheological properties were obtained. When increasing the percentage of minced hydrothermally treated potato the formation time and stability decreased the degree of softening increased and the quality number was lower. The hydration capacity of the mixture dropped by 18,9% for white flour with additives and 18.71% for brown flour with additives. Predictive results were obtained for each parameter, R2 ranging from 0.81 to 0.9965. The obtained results indicated that while increasing the potato starch content in dough, the mixing tolerance decreases, and from this point of view it is advisable to choose potato varieties which have a low dry matter content. [ABSTRACT FROM AUTHOR]

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]

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]

The effects of summer savory (Satureja hortensis L.), majorana (Origanum vulgare L.), sage (Salvia triloba L), rosemary (Rosmarinus officinalis L.), pickling herb (Echinophora tenuifolia L.) and laurel (Laurus nobilis L.) essential oils on extensograph and farinograph characteristics of wheat flour doughs were determined. Also, some chemical properties (moisture content, ash content, wet gluten content, sedimentation value and falling number) were established. The results show that resistance to extension, maximum resistance, ratio number (minimum) and ratio number (maximum) values were increased by S. hortensis oil addition during the proving time. Extensibility values of S. hortensis, O. vulgare and S. triloba at 90 min of proving time were found lower that than those of other proving times (except S. triloba at 135 min). According to the extensograph results, rosemary, pickling herb and laurel oils allowed higher extensibility and energy, and lower resistance to extension and maximum resistance (Brabender Unit Line). The farinograph water absorption (500 farinograph units) varied from 63.6 to 64.7. The development time of dough with rosemary oil was the same as the control group. Stabilities of dough with savory sater, majorana and sage oil were found lower that those of both control and other oils. As a result, rosemary, pickling herb and laurel oils had an advantage on the extensograph and farinograph characteristics of wheat flour dough. [ABSTRACT FROM AUTHOR]

Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 3² with independent variables: quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on dough handling is illustrated by extensigraph data: in comparison to the dough without corn, area is decreasing 50 to 60 % and resistance to stretching 15 to 20 %. The addition of commercial bread improver, regardless the quantity of extruded corn is beneficial contributing to improved extensigraph data up to 30 %. By substituting wheat flour with 10 to 20 % of extruded corn along with proper quality of bread improver, bread quality is satisfying and stalling is significantly improved. In the production of so-called mixed corn bread (30 % of extruded corn) extrusion is contributing to retard stalling and prolonged shelf-life. [ABSTRACT FROM AUTHOR]

Amylolytic activity in 15 winter wheat cultivars has been followed by a comparative analysis of the values of peak viscosity on Brabender Amylograph (BU) and the values of falling number (FN) according to Hagberg (sec). Only one cultivar, Renesansa, had the peak viscosity be low 500 BU and the FN be low 250 sec. Four cultivars had the peak viscosity between 500 and 800 BU, seven cultivars between 800 and 1500 BU and three cultivars above 1500 BU. Twelve cultivars had the FN between 250 and 300 sec and only two above 300sec. The obtained values were compared against the values of bread made from the flour of these varieties. Bread quality was assessed as baking score (BS) via crumb quality, the parameter that represents the numerical expression of crumb elasticity and pore structure fineness. [ABSTRACT FROM AUTHOR]

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]

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]

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]

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]

The effects of partial replacement of silica by rice husk powder on the processing, mechanical properties, effect of thermo-oxidative aging, water absorption and morphology of polystyrene (PS)--styrene butadiene rubber (SBR) blend were investigated. The composites were prepared in a Brabender Plasticorder PLE 331 with rotor speed of 50rpm at 170°C for 10min. Rice husk powder was hybridized with silica in order to achieve superior mechanical performance. Hybrid composites of silica and rice husk powder show that, with an increase in weight ratio of silica in the hybrid filler composites of PS-SBR, the tensile strength, Young's modulus and impact strength increased up to a certain level and there was no significant difference in elongation at break. Effect of thermo-oxidative aging and water absorption also reduced with the increase in silica weight ratio. From SEM analysis it shows that increase in the silica loading in the hybrid filler causes smaller agglomerate sizes and better distribution in the composite. This also led to improve the properties of the composite apart from the reinforcement comfort by silica. [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]