Author: Ya LiuPublisher:
ISBN:
Category : Bread
Languages : en
Pages : 170
Book Description
Effects of Sulfur Nutrition on Protein Distribution, Dough Rheology, and Breadmaking Quality of Flour from Hard Spring Wheat
Author: Ya LiuCharacteristics of Protein, Dough Rheology, and Breadmaking Quality of Hard White Spring Wheat
Author: Stuart TolmanThe Impact of Sulphur on the Breadmaking Quality of Canadian Western Red Spring Wheat in Western Canada
Author: Christopher J. H. UngerPublisher:
ISBN:
Category :
Languages : en
Pages : 486
Book Description
Canada Western Red Spring (CWRS) wheat (Triticum aestivum L. cv. AC Barrie) was grownl at twelve locations, over two growing seasons across western Canada, to study the impact of S fertilization on grain yield and quality of wheat. Treatments consisted of two rates of fertilizer S (0 and 20 kg ha-l) as ammonium sulphate and two rates of fertilizer N (26 and 100 kg ha-l) as urea in a factorial design. Soil and plant tissue tests were also evaluated for their ability to predict grain S concentration, grain N:S ratio, total S accumulation in the plant, and grain quality responses to S fertilization. Analysis of grain for total S, N, and N:S ratio accurately predicted the concentration of S, N, and N:S ratio in flour. Grain S concentration and N:S ratio were weakly correlated with both absolute and relative grain yield. Grain S concentration was strongly and positively correlated with loaf height, loaf volume, and oven spring; grain N:S ratio was negatively, but more weakly, correlated with these baking parameters. The improvements in baking quality were accompanied by an increase in dough extensibility and reduction in dough strength. Grain S concentration was positively correlated with dough extensibility and negatively correlated with maximum dough resistance, mixograph peak time, and work input to peak. Grain N:S ratio was negatively correlated with dough extensibility and positively correlated with maximum dough resistance and work input to peak. The improvements in baking and dough quality were associated with changes in the protein composition of flour. Grain S concentration was positively correlated with the proportion of soluble glutenin and negatively correlated with the ratio of insoluble to soluble glutenin in flour. Grain N:S ratio was negatively correlated with the proportion of soluble glutenin and positively correlated with the ratio of insoluble to soluble glutenin in flour. Sulphur fertilization increased grain yield at two of seven sites used for breadmaking quality evaluation. Application of S fertilizer also frequently improved the breadmaking quality, dough quality, and flour protein composition of wheat at four of these seven sites. All four sites where grain quality improvements were observed contained 40 kg SO4-S ha-l prior to fertilization, a concentration of soil S regarded as marginally sufficient for grain yield. Also, at these four marginal S sites, the S concentration and N:S ratio of plant tissue samples collected at 50 % heading was 0.15 % S and l7:1, respectively. Sulphur fertilization increased the concentration of S in grain and reduced the N:S ratio in grain at all marginal S sites. The improvements in grain S nutrition were accompanied by significant improvements in loaf volume at two of the four marginal S sites when S fertilizer was applied in combination with 26 or 100 kg N ha-l, and at one more site where 100 kg N ha-l was applied. Sulphur fertilization increased loaf height and oven spring at three of the four sites. Application of S fertilizer also significantly increased dough extensibility at all four marginal S sites and reduced maximum dough resistance and mixograph peak time at three of four sites. Mixograph peak time was significantly reduced at the other marginal S site only in the presence of 100 kg N ha-1. Furthermore, S fertilization reduced the viscoelastic ratio and mixograph work input to peak at all four marginal S sites. Sulphur fertilization increased the proportion of soluble glutenin in flour and reduced the ratio of insoluble to soluble glutenin in the flour at three of four marginal S sites. Sulphur fertilization in the presence of 100 kg N ha-1 only, increased the proportion of soluble glutenin in flour and reduced the ratio of insoluble to soluble glutenin in the flour at the other marginal S site. At the three sites where soil SO4-S concentrations were 40 kg ha-l, no yield and few breadmaking quality improvements were observed in response to S fertilization. For these high S sites, S fertilization did not increase the S concentration in grain at any site and reduced the N:S ratio in grain at only one site. At all four sites where grain contained - 0.17 % S and an N:S ratio 17:1, quality improvements due to S fertilization were consistently observed. At all three sites where grain contained S concentrations >-0.17 % S and N:S ratios
Dough 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.
Effects of Dough Mixing and Relaxation on the Protein Solubility and Composition of Two Diverse Bread Wheats
Author: The Effects of Wheat Flour, Water, Salt and Mixing on the Rheological Properties and the Gas Phase of Bread Dough
Author: Xinyang SunPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Health Canada recommends an approximately 30% reduction of sodium levels in bread products, which brings a great challenge for bakery industry due to dough handling difficulties and product quality issues induced by sodium reduction. In order to address this challenge, the effects of wheat cultivar, water content and mixing time on the response of dough's rheological properties and gas phase to salt (NaCl) reduction were investigated to develop processing strategies for improving the breadmaking performance of reduced salt content doughs. The rheological properties of doughs with a wide range of formulations were examined using the mixograph, dynamic oscillatory rheometry and creep-recovery tests. Outcomes from these rheological studies indicated that doughs with a better tolerance to salt reduction were prepared at higher water contents, and/or optimal mixing time. The gas phase parameters, i.e., the gas volume fraction and the volumetric bubble size distribution, of doughs were examined using synchrotron X-ray microtomography. In terms of the time evolution of the bubble size distribution in unyeasted doughs, increased water content, reduced salt content, and/or increased mixing time were seen to promote disproportionation in the dough. Dough gas phase studies also confirmed a cultivar-dependent response of dough to salt reduction and suggested that the optimal-mixing condition developed the doughs to be more tolerant to salt reduction compared to under- and over-mixing conditions. In conclusion, formulation and mixing conditions play an important role in determining dough's response to salt reduction. The type of wheat flour (associated with the cultivar's tolerance to salt reduction), water content and optimal mixing time need to be considered when improving the breadmaking performance of reduced-salt doughs.
Phaseolus Vulgaris L. Protein and Flour Effects on Wheat Dough Rheology, Chemical Bonding and Microstructure
Author: Nancy Lynn LorimerPublisher:
ISBN:
Category : Dough
Languages : en
Pages : 352
Book Description
First Year Progress Report to SBARE
Author: Khalil KhanEffects of Dough Mixing and Relaxation on the Protein Solubility and Composition of Two Diverse Bread Wheats
Author: Maria Theresa AlmontePublisher:
ISBN:
Category :
Languages : en
Pages : 338
Book Description
Wheat and Flour Investigations
Author: Harry SnyderPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 56
Book Description