• Title, Summary, Keyword: dough rheology

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On the compressibility of bread dough

  • Wang, Chunguang;Dai, Shaocong;Tanner, Roger I.
    • Korea-Australia Rheology Journal
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    • v.18 no.3
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    • pp.127-131
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    • 2006
  • Few investigations of bread dough compressibility have been reported in the literature, despite the fact that high compression stresses are often reached in processing. Here we report some experiments on the compressibility of an Australian wheat bread dough under compressive stresses up to 5 MPa, and show that the results are consistent with a mathematical model of bread dough containing entrained air. The implications for tensile testing are also considered.

Effect of Oyster Mushroom (Pleurotus ostreatus) Powder on Bread Quality

  • Hong, Ga-Hyung;Kim, Ygoung-Soo;Song, Geun-Seoup
    • Preventive Nutrition and Food Science
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    • v.10 no.3
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    • pp.214-218
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    • 2005
  • Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

Effect of Trehalose on Rheological Properties of Bread Flour Dough (Trehalose가 빵용 반죽의 Rheology 특성에 미치는 영향)

  • Kim, Young-Ja;Lee, Jeong-Hoon;Chung, Koo-Chun;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
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    • v.46 no.3
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    • pp.341-346
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    • 2014
  • This study was conducted to evaluate the effect of trehalose on the rheological properties of bread flour dough. Farinographic and viscographic properties, pH, total titratable acidity (TTA), and fermentation power were analyzed for flour dough rheology. Flour dough containing trehalose showed greater water absorption capacity and longer development time. However the stability, degree of softening, and farinograph quality number (FQN) were lower for the trehalose-containing flour dough, however, these factors decreased with increasing amounts of trehalose. Trehalose did not affect the beginning of gelatinization temperature and maximum viscosity temperature of flour. The maximum viscosity was the lowest with 6% trehalose, the end of final holding period, breakdown and setback values decreased with increasing amounts of trehalose. Flour dough with 4% trehalose had the lowest pH value for 120 min fermentation at $30^{\circ}C$, and the highest TTA value. Addition of 4% and 6% trehalose showed larger fermentation volume of dough than the control. The results suggested that trehalose positively affected the rheological properties of flour dough such as bread volume, softness, and staling delay.

Effects of Green Tea Powder on Dough Rheology and Gelatinization Characteristics (녹차가루 첨가에 따른 밀가루 반죽의 물성 및 호화특성 변화)

  • 오유경;김창순
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.5
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    • pp.749-753
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    • 2002
  • The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

Quality Characteristics of Bread with Rubi Fructus(Rubus coreanus Miquel) Juice (복분자 착즙액을 첨가한 식빵의 품질 특성)

  • Kwon Kyung-Soohn;Kim Young-Soo;Song Guen-Seoup;Hong Sun-Pyo
    • The Korean Journal of Food And Nutrition
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    • v.17 no.3
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    • pp.272-277
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    • 2004
  • Bread were prepared by adding 0%, 5%, 10%, 15%, 20% of rubi fructus(Rubus coreanus Miquel) juice to wheat flour, and the effects of added rubi fructus Juice on dough rheology and bread qualities were examined. The peak and final viscosities in rapid visco analyzer increased with the increase in addition of rubi fructus juice. The water absorption and mechanical tolerance index(MTI) increased, but dough development time and dough stability decreased in farinograph with the increase in addition of rubi fructus juice. The hardness, gumminess and chewiness of bread increased significantly with the increase in addition of tubi fructus juice. From the result of sensory evaluation, bread containing 20% rubi fructus juice were rated as higher quality bread than the others.

Effects of Sucrose and Jochung on Textural Properties of Dough and Quality Characteristics of White Pan Bread (설탕과 조청의 첨가량에 따른 반죽의 물성과 식빵의 품질 특성)

  • Kim, Young-Ho
    • The Korean Journal of Food And Nutrition
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    • v.32 no.2
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    • pp.79-88
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    • 2019
  • This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

Effects of Fructooligosaccharide on Textural Properties of Dough and Quality Characteristics of White Pan Bread (프럭토올리고당 첨가가 반죽의 물성과 식빵의 품질 특성에 미치는 영향)

  • Kim, Young-Ho;Park, Ju-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.30 no.6
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    • pp.1310-1318
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    • 2017
  • This study was conducted to evaluate characteristics of bread and rheology of flour dough containing fructooligosaccharide. In the farinogram test, addition of fructooligosaccharide changed stability and development time. Stability and development time increased as the amount of fructooligosaccharide increased. In the extensograph test, the degree of extension decreased with increasing of fructooligosaccharide content, whereas degree of resistance increased. The volume of the loaf bread containing 10% fructooligosaccharide was the largest, and the bread containing 15% fructooligosaccharide revealed the best taste, flavor, and texture scores. After fermentation treatment, the volume of the dough with 20% of sucrose were less than that of 20% of fructooligosaccharide. Dough with 20% of sucrose revealed lowest dough raising power compared to other doughs. Overall, preference scores by sensory evaluation of bread containing fructooligosaccharide were higher than that of bread with sucrose. Therefore, excellent quality of bread may be achieved by adding fructooligosaccharide instead of sucrose to the process.

Quality Characteristics of Sugar Snap-Cookie Added to Carrot Powder (I) - Rheology Characteristics of Cookie Dough - (당근 분말을 첨가한 Sugar Snap-Cookie의 품질 특성에 관한 연구(1) - 반죽의 리올로지 특성 -)

  • Hwang, Seung-Hwan;Hong, Jin-Sook
    • Journal of the East Asian Society of Dietary Life
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    • v.20 no.1
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    • pp.122-127
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    • 2010
  • This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

Characteristics of Wax Gourd Juice-added Dry Noodles (동아즙을 첨가한 국수의 품질 특성)

  • Hong, Sun-Pyo;Jun, Hyun-Il;Song, Geun-Seoup;Kwon, Kyoung-Soohn;Kwon, Yong-Ju;Kim, Young-Soo
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.795-799
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    • 2004
  • Noodles were prepared by adding 25, 50, 75, and 100% wax gourd juice to wheat flour, and effects of added wax gourd juice on dough rheology and cooking and noodle qualities were examined. Initial pasting temperature, and peak and final viscosities increased with addition of wax gourd juice. Water absorption and dough weakness, and cooked weight, moisture absorption, cooked volume, and cooking loss of noodleincreased, but dough development time and dough stability decreased with increase in wax gourd juice content. Hardness, cohesiveness, and gumminess of cooked noodles increased significantly with increase in war gourd juice content. Sensory evaluation results reveal noodles containing 25 and 50% wax gourd juices have higher qualities than other types.