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Browsing Scientific data by Subject "dough rheology"

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    The potential of Psyllium husk in re-shaping dough rheology of wholegrain spelt wheat flour
    (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19) Dapčević-Hadnađev, Tamara; Škrobot, Dubravka; Tomić, Jelena; Hadnađev, Miroslav
    Since spelt wheat (Triticum aestivum subsp. spelta) is characterized with poor breadmaking properties, strategies to improve its rheological performance would contribute to satisfying the increasing demand for spelt flour based products and facilitate their large-scale production. It was shown that psyllium husk can improve workability of gluten‐free dough while acting as structure forming agent. On the contrary, addition of psyllium husk to wheat flour results in bread with deteriorated quality due to gluten dilution effect. Considering that, unlike common wheat, rheological properties of spelt gluten are predominated by gliadins, responsible for formation of weak, soft and sticky dough, difficult to handle, the aim of this study was to investigate the effect of psyllium husk addition on the rheological properties of spelt flour dough during mixing and heating. For that purpose, psyllium husk was added to wholegrain spelt flour at 0, 5 and 10% replacement level and evaluated for dough Mixolab® parameters. Incorporation of psyllium husk led to significantly increased water absorption, dough elasticity and stability to mechanical and thermal constraints of wholegrain spelt flour dough. Upon heating, there was a decrease in maximum starch paste consistency as well as final baked dough consistency, due to lower starch retrogradation rate in psyllium husk substituted dough. The obtained results indicate that psyllium husk can be successfully employed to modify rheological properties of wholegrain spelt wheat flour towards production of spelt bread with better handling and shelf-life properties, while preserving product health‐related composition.
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    Rheological behaviour of ancient wheat flours
    (University of East Sarajevo, Faculty of Technology, Zvornik, 2021-03-19) Hadnađev, Miroslav; Tomić, Jelena; Škrobot, Dubravka; Dapčević-Hadnađev, Tamara
    The need to preserve genetic diversity, the request for high adaptability to low agronomic input, along with the increasing demand for traditional products with better nutritional composition are recognized as a major driving forces behind the renewed consumers', manufacturers' and farmers' attention toward ancient wheat grains. In order to convert ancient grains into food products with acceptable techno-functional properties, dough’s rheological behaviour has to be considered. In this study a comparative evaluation of the rheological properties of ancient wheat species (emmer, spelt and khorasan) was conducted. The wholegrain flours of these varieties were prepared and evaluated for chemical composition, wet gluten quantity and quality and rheological properties in terms of gluten aggregation and disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well as mixing and thermal behaviour (Mixolab). Although emmer and spelt flours had higher protein and wet gluten content, they were characterized with lower gluten indexes (GI) in comparison to khorasan flour (GI were 64, 50 and 11% for khorasan, spelt and emmer, respectively). This influenced significant differences in dough rheology of investigated ancient wheat flours. High wet gluten content of spelt flour led to formation of strong gluten network (high maximum torque as measured by GlutoPeak) with the highest Mixolab water absorption (62.6%) and maximum dough height (Hm at Rheofermentometer curve) in comparison to other varieties. On the contrary, khorasan flour, although having very low wet gluten content, exhibited the highest dough stability both during mixing (Mixolab test) and fermentation (Rheofermentometer dough development curve) due to high gluten index value. Despite being characterized with high wet gluten content, very low gluten index value of emmer flour affected dough development process, resulting in the lowest maximum dough height and pronounced loss in dough height during fermentation and the lowest percentage of gas retained in the dough relative to the total gas production compared to other wheat species. Emmer flour was also unable to form gluten aggregation peak under the conditions used during GlutoPeak test. The results obtained in this study can be used to better understand the techno-functionality and target application in cereal based products of different ancient wheat species.
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    Rheological performances of ancient wheat varieties
    (Editura Universitara, Ex Terra Aurum, Universitatea de Stiinte Agronomice si Medicina Veterinara Bucuresti, 2020-11-19) Dapčević-Hadnađev, Tamara; Tomić, Jelena; Jovanov, Pavle; Hadnađev, Miroslav
    Ancient wheat varieties are recently gaining an interest since several studies have targeted them as healthier alternatives to modern wheats. However, impaired baking properties compared to modern varieties, constitutes a great technological challenge. Aim of this study was to conduct a comparative evaluation of the rheological properties of ancient wheat species such as emmer, spelt and khorasan varieties. In order to achieve this, the wholegrain flours of these varieties were prepared and evaluated for mixing and thermal properties using Mixolab® device. Rheological measurement have shown that spelt and emmer flour were characterized with similar rheological profiles in terms of water absorption, dough stability, dough weakening upon mixing and heating and starch pasting properties. These two flours differ only in dough development time (DDT) and elasticity, where spelt flour exhibited almost twice higher DDT than emmer flour, while emmer flour was two times more elastic than spelt flour. On the contrary, khorasan flour was characterized with two peaks during dough development, grater dough stability and higher starch gelatinization and retrogradation rate. Considering the obtained results, among the ancient wheat varieties, khorasan can be the most suitable for bread-making. In general, making bread from ancient wheats will require modified baking techniques in order to satisfy the increasing consumer demand for these products, while improving wheat genetic biodiversity.