Wheat gluten proteins consist of gliadins and glutenins. An appropriate balance in the amount of these two major protein components of gluten is required for achieving the desired end product quality. Variation in the composition and physical properties of the glutenin polypeptides appear to be largely responsible for the differences in the gluten viscoelasticity of wheat varieties. Using impro...

The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker’s yeast was used a...

Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...

Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two...

The aim of this study was to enhance the quality and sensory characteristics of bread made from frozen dough. Both white and whole-wheat flour were used. In order to improve dough strength and stability during frozen storage, samples were supplemented with vital wheat gluten at the levels of 2%, 4%, 5%, and 6% of flour weight. The characteristics of baked samples were determined through weight ...

Background and objectives Utilization of durum wheat (Triticum turgidum subsp. durum) can be enhanced by increasing grain flour protein content. One strategy to increase content is introducing the functional Gpc-B1 allele from wild emmer dicoccoides). Findings Introduction into soft kernel increased 17 g/kg, dough strength as evidenced SDS sedimentation volume Mixograph mixing parameters, strai...

Cereal Chem. 72(4):349-351 A high-performance liquid chromatography (HPLC) method has been systems and one chemically leavened dough system were used to test developed to extract and quantitate individual sugars present in dough the methodology. The chemically leavened dough system remained consystems throughout processing. Sugars were extracted from freeze-dried stant in its sugar composition ...

The link between the intake of dietary fiber (DF) and health benefits has prompted the interest in fiberenriched foods such as fiber-enriched baked goods. A distinction is established between insoluble DF and soluble DF. Insoluble and soluble forms of DF have different compositions resulting in different of nutritional, physiological and technological properties. In this work, the effect of ins...