Thematische Bibliographien / Bread dough

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Auswahl der wissenschaftlichen Literatur zum Thema „Bread dough“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Bread dough"

Kim, Hye-Jin, und Sang-Ho Yoo. „Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads“. Polymers 12, Nr. 6 (15.06.2020): 1349. http://dx.doi.org/10.3390/polym12061349.

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Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC) method. A texture profile analysis of oven-baked breads was performed at 25 °C after a 5-day storage period. α-Amylase treatment at a 100 ppm level increased the specific bread volume by 24.5% and 21.9% when compared to untreated fresh and frozen bread doughs, respectively, and decreased crumb hardness by 63.4% and 58.3%; endo-xylanase (100 ppm) also decreased crumb hardness by 56.9% and 26.9%. The combined use of α-amylase and endo-xylanase retarded bread hardening synergistically after a 5-day storage period.

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Belcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski und Józef Gorzelany. „Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread“. Acta Universitatis Cibiniensis. Series E: Food Technology 25, Nr. 1 (01.06.2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.

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Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms.

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Zhao, Yuxia, und Meera Kweon. „Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread“. Applied Sciences 11, Nr. 17 (27.08.2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time.

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Pejcz, Ewa, und Iva Burešová. „Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation“. Foods 11, Nr. 4 (13.02.2022): 536. http://dx.doi.org/10.3390/foods11040536.

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The seeds and husk of Plantago origin are rich source of dietary fiber known for its medicinal use. Despite the use of both Plantago psyllium and Plantago ovata products due to their physicochemical and nutritional properties, only the effects of Plantago ovata husk have been studied. Their structure-forming properties may positively affect gluten-free bread quality only if an adequate dough hydration is used. The aim of the work is to analyze the effect of different Plantago products: Plantago psyllium seeds and Plantago ovata seeds and husk in quantities of 3, 6 and 9% share on the rheological profile of model gluten-free dough and bread and bread’s technological quality and shelf-life. The rheological parameters of the dough were determined with Mixolab protocols and uniaxial deformation test. Bread quality and its textural profile analysis after cooling and storage were determined. The addition of Plantago psyllium seeds weakened the dough. All additives contributed to a reduction in starch retrogradation, bread hardness and water loss during baking, and to the improvement of the doughs’ resistance to extension, dough energy and bread yield. This influence is strongest when the Plantago ovata husk was used. However, the consumer acceptance of the tested breads was low and, in this respect, the breads with the addition of seeds of both Plantago psyllium and ovata were considered to be better than the husk.

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Huang, Chengye, Jing Huang, Binle Zhang, Jacob Ojobi Omedi, Cheng Chen, Liyuan Zhou, Li Liang et al. „Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation“. Foods 12, Nr. 3 (01.02.2023): 605. http://dx.doi.org/10.3390/foods12030605.

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This study investigated the impact of in situ-formed exopolysaccharides (EPS) in red bean (Vigna angularis) sourdough fermented by Weissella confusa QS813 on dough rheo-fermentation properties, bread-making quality and aroma characteristics of red bean sourdough bread. The EPS formed in red bean sourdough and sourdough-induced acidification improved the maximum dough fermentation height, gas retention coefficient and viscoelastic properties of dough. Doughs had a lower increase rate of total SDS-soluble gluten proteins, a low decline in GMP content and similar free sulfhydryl content to wheat dough. Resultantly, breads showed declines in baking loss and hardness, increase in specific volume and lower moisture loss and staling rate after 7 days of storage. Finally, despite a reduction in the total content of aroma compounds, new aroma compounds such as acetic acid and higher contents of 3-methyl-1-butanol and 2,3-butanediol were enriched in red bean sourdough bread. Sourdough acidification probably promoted interaction of EPS with gluten or red bean proteins through bond interactions to form structures which stabilized gluten in dough and increased water-binding ability in red bean sourdough bread. This study provided a better understanding of the role of EPS in sourdough in improving bread quality and of promising strategies to address consumer demand for nutritious and clean-label products.

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Albasir, Mohamed Otman Saleh, Mohammad Alyassin und Grant Murray Campbell. „Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size“. Foods 11, Nr. 15 (02.08.2022): 2300. http://dx.doi.org/10.3390/foods11152300.

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The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12 sheeting passes. Loaves were larger after sheeting at a 6 mm roll gap, reflecting the greater gluten development at the smaller gap, although the crumb structure was less fine, with fewer gas cells and larger average gas cell diameters. The addition of bran decreased dough expansion and loaf volumes, with Fine bran and Coarse bran both more damaging than Medium bran, indicating the opportunity to optimise bran particle size to maximise bread quality. Sheeting was effective in alleviating the damaging effects of bran, with sheeting for 8 passes giving more dough expansion, larger loaf volumes and finer crumb structures than sheeting for 12 passes, indicating an even more damaging effect of bran when gluten is overstretched by sheeting. The work demonstrates the opportunity to enhance bread quality, particularly of healthy high-fibre breads, by employing sheeting to enhance gluten development and to offset the damage to gluten caused by the presence of bran.

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Franco, Maria, Mayara Belorio und Manuel Gómez. „Assessing Acerola Powder as Substitute for Ascorbic Acid as a Bread Improver“. Foods 11, Nr. 9 (08.05.2022): 1366. http://dx.doi.org/10.3390/foods11091366.

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Bread is one of the most widely consumed products in the world. The use of oxidants is common in bread production, but consumers are demanding products with less additives. Acerola is the fruit with the highest ascorbic acid content and, once dried, it can be used as an oxidant in baking. The use of acerola powder in bread making and its effect on bread quality is studied in this article and compared with the addition of ascorbic acid. For this purpose, flour properties and dough behaviour were analysed with a farinograph and an alveograph. Breads were elaborated with white wheat flour and wholemeal flour; specific volume, loaf height, weight loss, texture, colour, and cell structure were analysed. Acerola powder had similar effects to ascorbic acid: it increased the alveographic strength and the tenacity of the doughs without reducing extensibility; it incremented dough development time (DDT) and dough softening; it increased the specific volume of white wheat breads, and it reduced the hardness of white and wholemeal breads, without significant changes in crust or crumb colour. Therefore, acerola powder can be a natural alternative to the use of ascorbic acid as an improver in bread making.

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Cukier de Aquino, Vanessa, Attilio Converti, Patrizia Perego und Suzana Caetano da Silva Lannes. „Leavening Bread Dough“. Current Nutrition & Food Science 8, Nr. 2 (01.06.2012): 131–38. http://dx.doi.org/10.2174/157340112800840835.

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Djukic, Dragutin, Milorad Radovic, Leka Mandic und Slavica Veskovic-Moracanin. „Effect of bread dough mixing method on rye bread quality“. Acta Periodica Technologica, Nr. 45 (2014): 11–22. http://dx.doi.org/10.2298/apt1445011d.

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The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods were used: I - indirect bread dough mixing using flour scalding; II - indirect bread dough mixing without flour scalding; III - straight dough mixing. The study involved the monitoring of the following: microbial characterristics of the flour and dough (yeasts and lactic acid bacteria) and of the bread (presence of Enterobacteriaceae, yeasts and moulds); chemical properties of the dough and the bread (pH and degree of acidity); organoleptic attributes of bread (volume, porosity according to Dallman, crumb elasticity, pore structure fineness, bread crumb score, external appearance, crumb appearance, flavour of both the crust and the crumb). The results showed the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour scalding. The rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life, and reduced crumbliness. The study suggests that the technological process of sourdough-type rye/wheat bread making is an important requirement in improving bread quality and assortment that can be used in any bakery facility.

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Navrot, Nicolas, Rikke Buhl Holstborg, Per Hägglund, Inge Povlsen und Birte Svensson. „New Insights into the Potential of Endogenous Redox Systems in Wheat Bread Dough“. Antioxidants 7, Nr. 12 (12.12.2018): 190. http://dx.doi.org/10.3390/antiox7120190.

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Various redox compounds are known to influence the structure of the gluten network in bread dough, and hence its strength. The cereal thioredoxin system (NTS), composed of nicotinamide adenine dinucleotide phosphate (NADPH)-dependent thioredoxin reductase (NTR) and thioredoxin (Trx), is a major reducing enzymatic system that is involved in seed formation and germination. NTS is a particularly interesting tool for food processing due to its heat stability and its broad range of protein substrates. We show here that barley NTS is capable of remodeling the gluten network and weakening bread dough. Furthermore, functional wheat Trx that is present in the dough can be recruited by the addition of recombinant barley NTR, resulting in dough weakening. These results confirm the potential of NTS, especially NTR, as a useful tool in baking for weakening strong doughs, or in flat product baking.

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Dissertationen zum Thema "Bread dough"

Ng, Shen Kuan (Trevor Shen Kuan). „Extensional rheology of bread dough“. Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/38267.

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Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.
Includes bibliographical references (p. 99-107).
We investigated the extensional properties of wheat flour dough on the Filament Stretching Rheometer (FISER), in which the sample approaches uniform uni-axial extension flow at a constant strain rate over a large portion of the experiment, thereby allowing us to directly probe the transient material function characterizing the behavior of dough in extension. The large dynamic range of this Rheometer permitted us to investigate the visco-elastic nature of the dough well into the baking/proofing range. Special experimental protocols and modifications to the rheometer fixtures were designed and built to overcome problems in sample preparation. Parameters such as water content, base flour type and mixing conditions were varied to determine their respective effects on the extensional properties. Ultimately we would like to develop a constitutive equation describing the evolution of stress during extension and arrive at a model for the stability against rupture in these doughs.
(cont.) This will form the basis for developing protocols to map results from the true uni-axial extension experiments onto empirical measurements obtained from existing and widely utilized industrial standard testing devices. As an example in this first stage, we focused on the Mixograph, which is a widely accepted method of testing dough in the food industry, and considered how its output can be related to the true material functions generated in filament stretching rheometry.
by Shen Kuan Ng.
S.M.

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Trinh, Linda. „Gas cells in bread dough“. Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/gas-cells-in-bread-dough(617b6c1d-273a-4223-a3f3-090d75ed7d0e).html.

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Gas cells make up a significant proportion of bread’s volume and are responsible for a number of bread’s characteristics, making their size distribution throughout bread an important quality parameter. The number and size of cells affect the texture and volume of bread, the quantity of sauce mopped up, and how bright the bread appears. Gas cells are incorporated into bread dough during mixing and manipulated throughout the breadmaking process to obtain the desired cellular structure. Due to the fragile nature of bread dough, obtaining accurate quantitative data on its cellular structure is challenging. This thesis investigates the cellular structure of bread, as well as assessing the effect of sugar during breadmaking. Magnetic resonance imaging (MRI), microscopy and X-ray computerised tomography (X-ray CT) have been used throughout research in bread dough to visualise dough’s cellular structure. A non-destructive and non-invasive method giving a high resolution is X-ray CT, in particular when using a synchrotron light source. However, time on a synchrotron beamline is highly competitive, and can require applications more than two years in advance. Running costs of experiments from a synchrotron beamline are also high. This thesis details an alternative X-ray set-up to accurately visualise dough’s cellular structure using a conventional and therefore more easily accessible X-ray source. Three X-ray CT experiments were conducted to investigate dough’s cellular structure throughout mixing, during proving and in different sugar content doughs. The resolution of the scans varied from 7-11 µm. Industrial bread dough mixing is often conducted at a high pressure initially to improve oxygen availability, followed by a period of partial vacuum to favourably manipulate the cell size distribution. Using X-ray CT, dough cell size distribution was measured at different points throughout pressure-vacuum and constant pressure mixing. A simplified population balance model was fitted to the measured cell size distributions and the validity of the assumptions within the simplified model explored. It was shown that the dynamic changes in the cell size distribution within bread dough could be accurately measured during pressure step change mixing with a non-synchrotron X-ray source. Pressure-vacuum mixing was shown to give a finer cell distribution than constant pressure mixing and the observed decrease in cell number density was found to be much more short lived than the decrease in cell size. The model was found to provide a reasonably accurate characterisation of pressure-vacuum mixing. X-ray CT was also used to monitor dough’s changing cellular structure during proving by taking scans every 5 minutes over 145 minutes. Dough voidage increased from 3% to 66%, resulting in a volume increase from 544 mm3 to 1293 mm3. Cell growth was quickest between 40 and 140 minutes, where a steady increase in volume and significant changes in the cell structure occurred. A change in voidage distribution was observed, with greater proportions of gas located in larger cells over time. In addition, over the course of proving cell numbers dropped, a 156-fold increase in mean cell volume occurred, and mean cell Feret shape increased from 1.59 to 1.91. This in-situ method of X-ray imaging of bread dough provides higher resolution images than comparable data from conventional X-ray sources. In addition, the method has proved to be effective in obtaining high resolution and high contrast 3D images of the cellular structure of dough. This technique will help those wanting to investigate cellular changes in the dough dynamically, but without the waiting time and applications that are required with synchrotron X-rays. On investigating the effect of sugar during breadmaking, sugar was found to increase the gas free dough density and dough voidage, change the dough’s rheology, increase its proving time and produce denser bread. Application of a population balance model on the experimental results indicate that the decrease in steady state voidage as the sugar content increases is a result of an increase in disentrainment. This was reflected in the X-ray CT of sugared vs. non-sugared doughs through fewer and smaller cells present in sugared doughs. This is likely to be a result of a weaker dough structure, making cell rupture more likely. The Chorleywood Bread Process (CBP) is used industrially worldwide for the production of bread in less time and using inferior ingredients compared to the traditional bulk fermentation process, making it more cost effective. These results show that simply extending the pressure vacuum mixing used for the production of standard bread loaves in the CBP to sugared doughs should be avoided as aeration of sugared doughs differs to non-sugared doughs. The results suggest that to do so would be detrimental to the product quality.

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Campbell, Grant M. „The aeration of bread dough during mixing“. Thesis, University of Cambridge, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302951.

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Sevenou, Olivier. „Starch : its relevance to dough expansion during baking“. Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.250474.

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Lin, Hsing-I. „Using enzymes to improve frozen-dough bread quality“. Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/554.

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Hamlet, Colin G. „Monochloropropanediols in bread : model dough systems and kinetic modelling“. Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408579.

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Robinson, Simone. „Fungal xylanases : purification, characterisation and bread improving properties“. Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299307.

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Ng, Shen Kuan (Trevor Shen Kuan). „Linear to nonlinear rheology of bread dough and its constituents“. Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/42288.

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Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2007.
Includes bibliographical references (p. 263-282).
There are many practical reasons for studying the deformational behavior or rheological properties of a dough system. The mass production of bread has led to a need of machines that are able to handle and process large volumes of dough. An understanding of the deformational properties can aid in designing machines of this kind. Less obviously, the texture of the bread we eat is governed by the mechanical properties of the dough from which it is proofed and baked from. During the bread making process, large non-linear deformations feature prominently. In mixing and kneading, dough is stretched and sheared by hand or by specially designed mixing devices, while in proofing and baking, the expansion of gas cells causes significant extensional strain on the surrounding dough. Other than directly affecting the moduli of the fibers and membranes in the solid phase of bread, a link between the rheology of dough and the baked loaf volume has also been established. In this thesis, we first develop consistent and accurate techniques for measuring the rheological properties of the dough. Good experimental techniques and protocols are essential for studying the mechanical properties of such a sticky, visco-elasto-plastic, time-dependent material. We modify some of the standard rheometric hardware and protocols to accommodate this unusual material. Special attention is given to nonlinear deformations such as uniaxial extensional flows and large amplitude oscillatory shear flows (LAOS). We use the new techniques to probe the microstructure of dough and its constituents from a mechanical viewpoint. The strongly nonlinear rheological properties of dough arise from the interactions of a protein matrix and a high filler concentration consisting of hydrated starch particles.
(cont.) We demonstrate that the gluten protein that imbues the dough with its characteristic viscoelasticity should be considered as a transient network that is interconnected by finitely extensible biopolymer segments (-20nm mesh size) and held together by hydrogen bonds and/or hydrophilic interactions. Using this renewed understanding of the microstructure, we construct appropriately frame-invariant constitutive equations (generalized gel equation and a multi-mode FENE network model) that describe the rheology of gluten gels with a minimal number of parameters. The behavior of gluten gels can then be related to prototypical flour-water doughs by the effects of the starch filler using the concept of strain amplification. Finally, this general framework of microstructure and rheological properties of gluten gels and flour-water dough are applied to practical situations. We discuss the utility of this work in context to some specific case studies of rheological aging, the effects of water content and flour-type variations.
by Trevor Shen Kuan Ng.
Ph.D.

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Armaghani, F. A. S. „A study of two sour dough starter cultures“. Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372.

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Nitcheu, Ngemakwe Patrick Hermaan. „Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread“. Thesis, Cape Peninsula University of Technology, 2014. http://hdl.handle.net/20.500.11838/832.

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Thesis presented in partial fulfilment of the requirements for the degree of Master of Technology (Food Technology) Department of Food Technology Faculty of Applied Sciences 2014
The aim of this study was to evaluate the effect of transglutaminase (TG) and cyclodextrinase (CG) on the rheological characteristics of oat dough and shelf-life characteristics of oat bread with a view to developing oat bread with improved texture and shelf-life. Firstly, the effects of yeast, carboxylmethylcellulose (CMC), plain yoghurt (YG), transglutaminase (TG) and cyclodextrinase (CG) on the mixing, pasting, thermal, quantification of free amino acid groups and protein crosslinking properties of oat dough were investigated through a 25-2 fractional factorial design resolution III with yeast (1.25, 3.25%), CMC (1, 2%), YG (10.75, 33.75%), TG (0.5, 1.5%) and CG (10, 40 μl) as independent variables. Among all the ingredients, only CMC, YG, and TG exhibited significant (p < 0.05) effects on the mixing properties of oat dough while yeast and CG slightly affected it. TG addition increased water absorption (34.80 - 38.45%) and peak resistance (696.40 - 840.30 FU) but decreased the dough softening (93.20 - 67.75 FU) as its level varied from 0.5 to 1.5 g. CG did not significantly (p > 0.05) affect the mixing properties of oat dough. As its level increased from 10 - 40 μl, the water absorption (38.45 - 34.80%), energy at peak (11.45 - 3.75 Wh/kg), peak resistance (840.30 - 696.40 FU) slightly decreased while the softening of oat dough increased from 67.75 to 93.20 FU. The addition of yeast and YG showed significant (p < 0.05) impacts on the pasting properties of oat dough compared to CMC, TG and CG. The storage modulus of oat dough was slightly (p > 0.05) increased by adding TG (180.37 - 202.78 kPa) and CG (170.75 - 175.71 kPa). TG decreased the loss modulus (65.95 - 62.87 kPa) of oat dough while CG increased it from 62.01 - 64.61 kPa. The thermal properties of oat dough were slightly affected by all the ingredients. The denaturation temperature was increased by incorporation of TG (6.53 - 8.33°C) and CG (6.42 - 8.33°C) but there was a decrease of enthalpy due to addition of TG (from 0.76 to –4.05 J/g) and CG (1.11 to –4.05 J/g). Only CG decreased the number of free amino acid groups (0.94 - 0.62) confirming that it catalysed the protein crosslinking of the oat glutelin while other ingredients increased it. Secondly, as CMC, YG and TG affected the mixing, pasting and thermal properties of oat dough, oat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 33 Box-Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The physical and textural analysis of oat bread showed that CMC, YG and TG addition did affect oat bread. TG decreased the springiness (6.47 - 4.14 mm), specific volume (1.61 - 1.54 ml/g) and increased hardness (537.85 - 692.41 N) of oat bread. No significant effect was observed on the colour parameters of crust and crumb of oat bread. Despite the optimal oat bread exhibited a high desirability, its high hardness and low springiness remain some challenges associated with oat bread production. Since it was well established that TG increased hardness and decreased springiness of the optimal oat bread, improvement was needed for the production of best oat bread. Thirdly, Psyllium husks (PH) and cyclodextrinase (CG) were added in five (05) best oat bread formulations such as (1) PH + CG, (2) CG, (3) TG + CG, (4) TG + PH and (5) TG + PH + CG. The best oat bread formulation with low hardness containing PH and CG was further used for sensory and shelf-life studies. The combination of ingredients psyllium husks and cyclodextrinase significantly (p < 0.05) improved the textural properties of best oat bread. It decreased the hardness (94.88 N) and increased the springiness (10.97 mm) of the best oat bread. Fourthly, the sensory evaluation showed that the consumers highly appreciated the crumb colour and texture of the best oat bread than the ones of wheat bread. In addition, they found that there was a strong correlation in crust and crumb colour between wheat and the best oat bread. However, some differences existed between the wheat and best oat bread. The best oat bread exhibited a less preference in taste than its wheat counterpart. The best oat bread positively received an overall acceptability (4.07) as wheat bread (4.22). Fively, the shelf-life studies of the best oat bread revealed that the pH and TVC of the best oat bread were more affected by the time, temperature and the interaction of both parameters (time and temperature) than Total Titratable Acidity (TTA), yeasts and mould as the storage time passed. The best oat bread could safely be stored up to 21 days at refrigeration temperature (5°C) with a Total Viable Count (TVC) load of 105 cfu/g. Finally, using survival analysis for the shelf-life studies of the best oat bread, the mathematical model revealed that the risk of deteriorating increased with the temperature.

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Roach, Susan. Bread dough creations. Rozelle, NSW, Australia: Sally Milner Pub., 1993.

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Frankland, Sheila. Bread-dough flowers. Tunbridge Wells: Search, 1985.

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Dough crafts. New York, NY: Sterling, Lark, 1991.

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Dough: Simple contemporary bread. London: Kyle Books, 2005.

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Kiskalt, Isolde. Dough crafts. New York: Sterling Publishing, 1992.

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Dough folk art. New York: Sterling, 1995.

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New ideas with dough. London: Ward Lock, 1996.

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Petersen, Stephanie. Bread art: Braiding, decorating, & painting edible bread for beginners. Springville, Utah: Front Table Books, an Imprint of Cedar Fort, Inc., 2014.

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Creative dough crafts: 100 delightful designs to make in your own kitchen. Asheville, NC: Lark Books, 1997.

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Petits et grands pains d'une ferme bio: [levain, levure, pain complet, multigraine, vrioche, gressins, bagels, pizza]. Sète: Éditions la Plage, 2012.

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Buchteile zum Thema "Bread dough"

Calvel, Raymond. „Dough“. In The Taste of Bread, 15–23. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_2.

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Stear, Charles A. „Dough and Bread Preservation“. In Handbook of Breadmaking Technology, 679–714. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-2375-8_20.

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Calvel, Raymond. „Dough Maturation and Development“. In The Taste of Bread, 55–63. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_6.

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Torikata, Yasuo, und Nobuo Ban. „Intelligent Mixer for Bread Dough“. In Developments in Food Engineering, 265–67. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_81.

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Aaliya, Basheer, Muhammed Navaf und Kappat Valiyapeediyekkal Sunooj. „Dough Handling Properties of Gluten-Free Breads“. In Gluten-free Bread Technology, 49–70. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_4.

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Spies, Ronald. „Application of Rheology in the Bread Industry“. In Dough Rheology and Baked Product Texture, 343–61. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0861-4_7.

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Sudheesh, Cherakkathodi, Shabir Ahmad Mir und Kappat Valiyapeediyekkal Sunooj. „Quality Tests for Evaluating Gluten-Free Dough and Bread“. In Gluten-free Bread Technology, 245–69. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_14.

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Cornish, G. B., F. Békés, H. A. Eagles und P. I. Payne. „Chapter 8 Prediction of Dough Properties for Bread Wheats“. In Gliadin and Glutenin: The Unique Balance of Wheat Quality, 243–80. 3340 Pilot Knob Road, St. Paul, Minnesota 55121, U.S.A.: AACC International, Inc., 2006. http://dx.doi.org/10.1094/9781891127519.012.

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Jødal, Anne-Sophie Schou, Thomas D. Brunoe und Kjeld Nielsen. „Impact of Dough Property Characterization on Industrial Bread Production“. In Towards Sustainable Customization: Bridging Smart Products and Manufacturing Systems, 628–35. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-90700-6_71.

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Koksel, Filiz, und Martin G. Scanlon. „Kinetics of Bubble Growth in Bread Dough and Crust Formation“. In Food Engineering Series, 129–67. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24735-9_5.

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Konferenzberichte zum Thema "Bread dough"

Shim, Youn Young, Clara Olivia, Xian-Guo Zou, Young Jun Kim und Martin Reaney. „Stability of Novel Peptides (linusorbs) in Flaxseed Meal Fortified Gluten-free Bread“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mfmf5716.

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Flaxseed meal is rich in water-soluble gums and, as such, can improve texture in gluten-free products. Flaxseed bioactive-antioxidant peptides, linusorbs (LOs, a.k.a. cyclolinopeptides), are a class of molecules that may contribute health-promoting effects. The effects of dough preparation, baking, and storage on flaxseed-derived LOs stability in doughs and baked products are unknown. Gluten-free (GF) bread dough and bread were prepared with flaxseed meal and the LO content was determined in the flaxseed meal, bread flour containing the flaxseed meal, bread dough, and bread. The LO content during storage (0, 1, 2, and 4 weeks) at different temperatures (−18 °C, 4 °C, and 22−23 °C) was determined by high-performance liquid chromatography-diode array detection (HPLC-DAD). The content of oxidized LOs like [1–9-NαC],[1(Rs,Ss)-MetO]-linusorb B2 (LO14) were substantially constant in flaxseed meal and flour produced from flaxseed meal under all conditions for up to four weeks. However, during GF-bread production LOs decreased. Due to microbial contamination dough could not be stored at either 4 or 21°C, and bread could only be stored for one week at 21°C. Up to four weeks of storage was possible for bread and dough at −18 °C and bread at 4 °C without the loss of LOs. The LOs change during processing and storage. The concentration of reduced LOs in flour and meal were much higher than measured in dough and bread. There was not a corresponding increase in oxidized LOs. The LOs in flaxseed meal-fortified bread were stable for products stored at low temperatures to preserve LOs. This study is the first of the impact of baking conditions on LOs content and quality.

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Mohammed, M. A. P., E. Tarleton, M. N. Charalambides und J. G. Williams. „A micromechanics model for bread dough“. In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE OF COMPUTATIONAL METHODS IN SCIENCES AND ENGINEERING 2010 (ICCMSE-2010). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4906679.

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Istudor, Adriana, Gheorghe Voicu, Gheorghe Muscalu und Mariana Munteanu. „Power consumption optimization for bread dough prover“. In 18th International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, 2019. http://dx.doi.org/10.22616/erdev2019.18.n060.

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Gechev, Biser, Gabor Zsivanovits und Maria Marudova. „Rheological models of gluten free bread dough“. In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091339.

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Tanner, Roger I., Albert Co, Gary L. Leal, Ralph H. Colby und A. Jeffrey Giacomin. „Towards a Simple Constitutive Model for Bread Dough“. In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964523.

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Mayo, S. C., T. McCann, L. Day, J. Favaro, H. Tuhumury, D. Thompson und A. Maksimenko. „Rising dough and baking bread at the Australian synchrotron“. In XRM 2014: Proceedings of the 12th International Conference on X-Ray Microscopy. AIP Publishing LLC, 2016. http://dx.doi.org/10.1063/1.4937500.

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Tanner, Roger I., Fuzhong Qi und Shaocong Dai. „Bread dough rheology: Computing with a damage function model“. In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE OF COMPUTATIONAL METHODS IN SCIENCES AND ENGINEERING 2010 (ICCMSE-2010). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4906672.

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Berezina, N. A., A. S. Komolikov, T. V. Galagan, V. V. Rumyanceva, I. A. Nikitin und I. V. Zavalishin. „Investigation of Ultrasonic Dough Processing Influence on Bread Quality“. In International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/agrosmart-18.2018.17.

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Mohammed, M. A. P., L. Wanigasooriya und M. N. Charalambides. „Experimental and numerical investigation of ram extrusion of bread dough“. In ESAFORM 2016: Proceedings of the 19th International ESAFORM Conference on Material Forming. Author(s), 2016. http://dx.doi.org/10.1063/1.4963607.

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Voinea, Andreea, Silviu-Gabriel Stroe, Sorina Ropciuc und Georgiana Gabriela Codina. „EFFECT OF POTASSIUM CHLORIDE ON DOUGH RHEOLOGY AND BREAD QUALITY“. In 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021. STEF92 Technology, 2021. http://dx.doi.org/10.5593/sgem2021/6.1/s25.15.

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Berichte der Organisationen zum Thema "Bread dough"

TERENTIEV, S., O. GRUNINA und L. PONOMAREVA. FEATURES OF THE PRODUCTION OF DOUGH SEMI-FINISHED PRODUCT PRODUCED USING LENTIL FLOUR. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-15-22.

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Bread consumption has a stable increase in the territory of Russia and in particular in the Ulyanovsk and Samara regions. Bread, as a fairly low-priced product, is in high demand among consumers, but this product is not biologically saturated with useful substances, therefore, in modern production, a number of techniques are used to increase the nutritional and biological value of these types of products. In our work, one of these methods will be considered - the introduction of lentil flour into dough preparations. The problem is that the state policy regarding import substitution, aimed at replacing food additives produced abroad, necessitates the use of food additives or raw materials of natural origin produced in the territory of the Russian Federation, and the lack of development of regulatory and technological documentation in this direction is a significant problem for public enterprises. nutrition. Purpose - to carry out the development of a recipe for a test semi-finished product produced with the addition of lentil flour, as a product with a preventive purpose Results: based on the results of the study, a recipe for a test semi-finished product was developed, produced with the addition of lentil flour, as a product with a preventive purpose.

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Price, Roz. Lessons From Livelihood Interventions that Increase the Resilience of Populations to Droughts in Afghanistan and Other FCAS. Institute of Development Studies (IDS), November 2021. http://dx.doi.org/10.19088/k4d.2022.012.

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Creating and protecting more resilient rural livelihoods is seen as being key to advancing Afghanistan’s development and improving its reslience to climate change impacts, particularly drought. This rapid review draws on policy and programme information from donor and multi-lateral organisations and some academic literature to identify best practices and lessons learned on interventions to support livelihood resilience (to drought) in Afghanistan. Where possible, final project evaluations were utilised. Some broader recommendations and insights are taken from other fragile and conflict-affected situations (FCAS) and also from resilience and livelihoods interventions in Afghanistan that are not necessarily explicitly linked to dought. This review highlights the prominence of ‘resilience’ in donor interventions, but that there is a continued lack of clarity on how it should be measured or evaluated. This rapid review uses broad search categories and approaches, including database and website searches and snowballing of references. Inclusion and exclusion criteria were developed iteratively, with abstracts and documents assessed to find the most relevant papers. Donor databases were searched for relevant information. Much of the literature identified through this rapid review is donor-based evaluations of projects in Afghanistan. However, many of these evaluations are mainly concerned with project outputs and issues of implementation and process, particularly those relating to routine project monitoring and evaluation in fragile situations. Less robust information was provided on the success/results, appropriateness and lessons learned from the interventions themselves. . This review shows a breadth of resilience and livelihood programming in Afghanistan, especially aimed at agriculture and livestock. It was not possible to explore all the evidence and evaluations identified; priority was given to systematic reviews of multiple interventions and evaluations with clear lessons on intervention success.

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