• Food Science and Biotechnology
• /
• v.15 no.2
• /
• pp.173-176
• /
• 2006

The effect of enzymatically hydrolyzed vital wheat gluten (EHG) on dough mixing and the baking quality of wheat flour frozen dough was examined. Three different proteases, pepsin, trypsin, and chymotrypsin, were tested individually, sequentially paired, or in combination of all three enzymes. Addition of 1% EHG produced no observable effect on the mixing properties of wheat flour dough. However, addition of 2.5% pepsin-hydrolyzed gluten decreased the mixing tolerance of the wheat flour, and 1% trypsin-hydrolyzed gluten increased the loaf volume of both frozen and non-frozen dough. This finding suggests that trypsin-hydrolyzed vital wheat gluten may serve as a baking additive in replacement for $KBrO_3$ to improve frozen dough quality.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.6
• /
• pp.1011-1018
• /
• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.2
• /
• pp.79-88
• /
• 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.

• Korean journal of food and cookery science
• /
• v.20 no.2
• /
• pp.119-125
• /
• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Korean Journal of Food Science and Technology
• /
• v.30 no.3
• /
• pp.542-547
• /
• 1998

In order to study bread properties utilizing extracts of pine needle, various mixing percentage were applied to select appropriate ratio between water and extracts. Dough pH, dough pH after first fermentation, dough volume, bread volume and baking loss rate were tested to investigate bread properties after adding extracts of pine needle to bread. The results were summarized as follows; The effects of extracts percentage on pH value of dough according to preparation method were the lowest in the method of hot air drying of pine needle powder. After first fermentation, dough pH was tended to have a the same tendency as above. Dough volume and bread volume were tended to be increased as extracts percentage of pine needle were increased. The percentage of baking loss tended to be a little increased as addition level of extracts was increased. Strength of hardness were increased as storage time passed away. In conclusion, the taste and texture of bread were tended to be decreased as storage time goes, but the strength of pine needle flavour were tended to be increased as addition level of extracts were increased, irrespective of preparation method.

• The Korean Journal of Community Living Science
• /
• v.26 no.1
• /
• pp.127-133
• /
• 2015

This study identifies the factors improving bread quality by using fermented liquid dough. Fermented liquid dough, the main part of bread dough, contains yeasts that are prepared in order to enhance the fermentation rate. This study investigates the fermentation rate after mixing dough, the pH of dough, loaf volume, water activity, hardness, and sensory properties of loaf bread samples with different amounts of fermented liquid dough. The fermentation rate was slightly higher in the bread samples, the control dough and 10% fermented liquid dough, than in samples with more than 20% dough. The pH values of dough decreased with an increase in the content of fermented liquid dough. The loaf volume of bread with 10% fermented liquid dough was the highest. The water activity of loaf bread increased with an increase in amount of fermented liquid dough. For the sensory evaluation of loaf bread, adding 10% fermented liquid dough improved the loaf volume and evenness of baking. These results suggest that 10% fermented liquid dough increased the fermentation rate and bread quality. Further research is required to enhance internal quality characteristics of loaf bread, including taste and flavor.

• Food Science and Biotechnology
• /
• v.16 no.4
• /
• pp.590-593
• /
• 2007

The textural properties of doughs mixed with L-ascorbic acid (AA), trypsin hydrolyzed gluten peptide (THGP), and a mixture of AA-THGP were investigated using texture analyzer under the fermentation of the full formula and the freezing process. The full formula dough (FFD) required a shorter mixing time than the flour and water formula dough (FWD). The maximum resistance (Rmax) values of both the unfrozen and frozen doughs were lower for the FFD. The effects of AA and THGP additions were not significant (p<0.01) in FFD, however, they were significant in FWD. The freezing effect was significant (p<0.0001) for FFD, indicating that yeast fermented dough was much more sensitive to damage from freezing, which subsequently affected dough strength. Additions of AA (p=0.0026) and THGP (p=0.0097) had a significant effect on the extensibility (E-value) of unfrozen FWD, where THGP increased and AA decreased the E-value. However, freezing did not significantly effect the extensibilities of FWD (p=0.64) or FFD (p=0.21). The area of FFD was lower than the area of FWD for both the unfrozen and frozen doughs. However, the frozen dough mixed with THGP alone had the largest area overall. The addition of additives did not result in significantly different (p<0.01) areas under the curve, except in the frozen FFD. Freezing caused a statistically significant difference in the area of FWD (p=0.0045).

• The Korean Journal of Food And Nutrition
• /
• v.20 no.3
• /
• pp.265-275
• /
• 2007

The aim of this study was to investigate the effects of dough with added silkpeptide powder on the physicochemical characteristics of bread during breadmaking, where the physicochemical properties of the bread dough containing silkpeptide were investigated. The protein content of the silkpeptide was 90.83%. In the amino acid analysis of the silkpeptide flour, glycine content was highest at 18,760.04 mg%. Alanine, serine, and tyrosine were much higher in the silkpeptide flour than in wheat flour. In the amino acid analysis of the wheat flour, glutamic acid was determined to be 4,046.16 mg%, which was the highest content, followed by aspartic acid, glycine, leucine, and tryrosine respectively. The pH of the control dough sample was 5.94 and in the dough with added silkpeptide powder it was 5.94~5.96 after mixing. The pH of the test dough, in which 0.2% lactic acid was added, was lower than the control at 5.88. There was no difference in pH between the control and the other samples after fermentation for 30 minutes. The pH of the control was 5.68 and that of the dough with 1.0% silkpeptide was 5.73 after fermentation for 60 minutes. The sucrose content of both the control sample and the sample with added silkpeptide was 3,080 mg% after mixing, while that of the control sample was 550 mg% and that with silkpeptide was 780 mg% after prooping. Sucrose content tented to decrease greatly as it was consumed during the fermentation process and the dough with added silkpeptide had a slower sucrose consumption speed than the control dough.

• Journal of Plant Biotechnology
• /
• v.1 no.1
• /
• pp.13-19
• /
• 1999

The visco-elastic properties of gluten are major determinants of the processing properties of doughs. These visco-elastic properties are strongly influenced by the ratio of monomeric and polymeric proteins and the size distribution of the polymeric proteins, which make up the gluten fraction of the dough. Recent studies have revealed that other features, such as the number of the cysteine residues of the HMW-GS, also play an important role in determining the functional characteristics. To modify the processing properties at molecular level, the relationship between the structure of molecules and dough properties has to be understood. In order to explore the relationships between individual proteins and dough properties, we have developed procedures for incorporating bacterially expressed proteins into doughs, and measuring their functional properties in small-scale equipment. A major problem in investigating the structure/function relationships of individual seed storage proteins is to obtain sufficient amounts of pure polypeptides from the complex families of proteins expressed in the endosperm. Therefore, we have established a simplified model system in which we produce specific protein genes through bacterial expression and test their functional properties in smallscale apparatus after incorporation into base flour. An S poor protein gene has been chosen as a template gene. This template gene has been modified using standard recombinant DNA techniques in order to test the effects of varying the number and position of cysteine residues, and the size of the protein. Doughs have been mixed in small scale apparatus and characterized with respect to their polymeric composition and their functional properties, including dough mixing, extensibility and small scale bating. We conclude that dough characteristics can be manipulated in a predictable manner by altering the cysteine residues and the size of high molecular weight glutenins.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.800-807
• /
• 1989

No-time dough process utilizing ascorbic acid as an oxidant was investigated. The farinograph absorption was increased as the amount of L-cysteine increased, while stability and peak time decreased up to 40 and 30 ppm of L-cysteine, respectively. Extensibility of the dough was increased with the increment of L-cysteine, but the ratio of resistance to extensibility was significantly decreased. At the same level of L-cysteine, the addition of ascrobic acid by 1.5 times decreased the farinograph absorption. However, the stability and peak time remained relatively unchanged upon addition of ascrobic acid. Extensibility and resistance of dough were respectively decreased and increased in the presence of both L-cysteine and ascorbic acid. In the range of 30-50 ppm of cysteine, the mixing time decreased and the baking absorption was increased by 1% as the cysteine was increased by 10 ppm. The ascorbic acid had no effects on absorption and mixing time. Bread produced by no·time dough process had no break and shred. The optimum concentrations of L-cysteine and ascorbic acid for no-time dough process were 40 and 100ppm, respectively.