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Author: H. Faridi Publisher: 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.
Author: H. Faridi Publisher: 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.
Author: Yiqin Zhang Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
Soybean and pulse flours are excellent source of various macro- and micro-nutrients, such as proteins, dietary fibers, minerals, and bioactive compounds associated with health benefits. They are becoming increasingly important to the food industry as product formulators and consumers are seeking nutritionally attractive ingredients. Fortification of cereal foods with pulse or soybean flour represents a promising approach to enhance their nutritional value, health benefits, and flavor profiles. However, the lack of gluten protein in these flours results in undesirable dough rheological properties and baked products with poor texture and other quality defects. This thesis is comprised of two studies that aimed to investigate and understand the effect of incorporating soybean or pulse flours on the dough properties and bakery product quality. In the first study, we investigated the effect of formulation (e.g., shortening, sugar, and water) and pretreatment of soy flour on dough properties and cookie texture in a gluten-free (GF) system. Cookies were formulated with composite flours containing commercial GF flour and original or pretreated soy flour (70/30). Reducing agents (cysteine, glutathione, and sodium sulfite) and protease (Flavourzyme) were used for soy flour pretreatment, respectively. The modified proteins were characterized by analyzing contents of free sulfhydryl and free amino group and SDS-PAGE profiles. Dough properties were measured using mixograph and texture analyzer. Cookie quality was determined by analyzing spread ratio, texture, color, and moisture content. Results showed that adding relatively higher amount of sugar, shortening, and water greatly increased cookie spread and improved cookie cracking pattern, though it also increased the stickiness of the dough. Pretreatment of soy flour with reducing agent or protease reduced protein molecular size, and thus, weakened the GF dough, which also led to increased cookie spread and better cracking pattern. In the second study, we investigated the effect of different types (yellow pea, green pea, red lentil, and chickpea) and amounts (0-25%) of whole pulse flours on whole wheat flour-based dough properties and bread quality. Pulse grains were ground using a Wiley mill to obtain whole pulse flour. Mixolab was used to analyze mixing and pasting properties of the whole wheat/pulse composite flours, and bread was characterized. Results showed that increasing the amount of pulse flour in the composite significantly weakened the dough and decreased dough viscosity due to a dilution of gluten proteins. Bread specific volume decreased, and hardness increased with higher amount of pulse flours. Among all the tested pulse flours, the composite flour containing yellow pea flour had overall better baking performances. This research demonstrated the potential of utilizing soybean and pulse flours for bakery applications. The knowledge will be useful for the industry in developing new gluten-free or fortified bakery products.
Author: Stanley P. Cauvain Publisher: Springer Science & Business Media ISBN: 0387385657 Category : Technology & Engineering Languages : en Pages : 410
Book Description
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.
Author: Philip Sherman Publisher: ISBN: Category : Technology & Engineering Languages : en Pages : 478
Book Description
ABSTRACT: Twenty-six papers presented at a symposium for theInternational Union of Food Science and Technology, are included. Two categories of papers are offered: 1) critical reviews of present knowledge on specificied themes, and 2) unpublished data and theory. The papers' approaches are multidisciplinary. Topics included the 1) psychophysics of the sensory evaluation of textural properties; 2) instrumental evaluation of textural properties and common problems associated with measurement; 3) food processing aspects of food rheology; 4) rheological properties of vegetables proteins and their relevance to the preparation of meat extenders and substitutes; 5) the rheology and microstructure of baker's dough and baked products; and 6) the relationship between structure and rheological properties of commodities.
Author: R.P. Borwankar Publisher: Elsevier ISBN: 1483292584 Category : Technology & Engineering Languages : en Pages : 177
Book Description
The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer–reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.
Author: Stanley P Cauvain Publisher: 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: Ronald Hebeda Publisher: CRC Press ISBN: 9780824793487 Category : Technology & Engineering Languages : en Pages : 300
Book Description
This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness, including the use of crumb softeners, enzymes, packaging and preservatives, and models the theory of staling on the basis of molecular configuration. The work presents current methods for determining the degree of staling by instrumental and organoleptic testing, addresses regulatory and labelling requirements for antistaling ingredients, and more.
Author: H. Faridi
Author: H. Faridi
Author: Faridi; Faubion
Author: Yiqin Zhang
Author: Stanley P. Cauvain
Author: Philip Sherman
Author: Hamed Faridi
Author: R.P. Borwankar
Author: B. S. KAMEL AND C. E. STAUFFER
Author: Stanley P Cauvain
Author: Ronald Hebeda