Author: Stuart TolmanPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 192
Book Description
Characteristics of Protein, Dough Rheology, and Breadmaking Quality of Hard White Spring Wheat
Author: Stuart TolmanEffects of Sulfur Nutrition on Protein Distribution, Dough Rheology, and Breadmaking Quality of Flour from Hard Spring Wheat
Author: Ya LiuDough Rheology and Baked Product Texture
Author: H. FaridiPublisher: Springer Science & Business Media
ISBN: 1461308615
Category : Technology & Engineering
Languages : en
Pages : 609
Book Description
Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
Rheological and Sensory Characteristics of Bread Flour and Whole Wheat Flour Doughs and Breads Substituted with Air-classified Pinto and Navy Bean Concentrated Protein Fractions
Author: Sabina Mbuso SilaulaPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 266
Book Description
Breadmaking
Author: Stanley P. CauvainPublisher: Elsevier
ISBN: 0857095692
Category : Technology & Engineering
Languages : en
Pages : 831
Book Description
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
Rheological Characterization of Four Kansas Hard Red Winter Wheat Flour-water Dough Systems
Author: Summer SteeplesPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
Kansas is the top wheat-producing state, providing about 1/5 of the yearly wheat crop in the U.S. Therefore, the quality of wheat grown in Kansas is a primary concern of the milling and baking industry. Quality of wheat flour is measured through analysis of protein, dough rheology, and baked product characteristics. This study characterized four commonly-grown Kansas hard red winter wheat cultivars chosen to span the largest possible range of protein contents and baking qualities. Flour protein content and moisture was determined by NIR, and composition was assessed using SE-HPLC. Dough empirical rheological and mixing characteristics were determined by farinograph and mixograph recording dough mixers. Rheological measurements of fundamental dough properties were performed through strain sweeps, frequency sweeps, temperature sweeps, creep-relaxation, and stress relaxation on a rheometer. All cultivar flours were baked to assess baking quality through evaluation of loaf volume, texture profile analysis (TPA), C-cell, and x-ray microtomography (XMT). Overley and Karl 92 have the two highest protein contents, respectively, and are not significantly different in percent of unextractable polymeric protein (UPP). Generally, cultivars with higher protein and percent UPP (Overley and Karl 92) gave larger loaves, much more expanded air cells, thinner cell walls, greater void fractions, and better mixing properties. Lower TPA firmness was found for Overley, corresponding with its larger XMT fragmentation index, existence of large air cells, and high void fraction. In contrast, 2137 gave the lowest XMT fragmentation index, low void fraction, larger cell wall thicknesses, and a significantly firmer (P
Trends in Wheat and Bread Making
Author: Charis M. GalanakisPublisher: Academic Press
ISBN: 0128231912
Category : Technology & Engineering
Languages : en
Pages : 487
Book Description
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also includes chapters on new breads and bakery products fortified with plant-processing-by-products and/or natural antioxidants, and explores efforts to improve biotechnological processes and fermentation for bread making. It is an excellent resource for researchers, industry professionals and enterprises hoping to produce enhanced bread products through processing-related nutritional and quality improvements. - Addresses gluten free products, organic farming and production techniques, enzymatic and biotechnological techniques, fortification of breads with plant by-products, and phenol-rich substrates - Fills the gap in current resources, focusing on the application of new technologies for processing practices - Provides a guide to industrial and commercialized applications of innovative breadmaking
Fundamentals of Dough Rheology
Author: Hamed FaridiBread Making
Author: Stanley P CauvainPublisher: CRC Press
ISBN: 9780849317620
Category : Technology & Engineering
Languages : en
Pages : 622
Book Description
Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.
Author: