Understanding the link between GMP and dough: from glutenin particles in flour towards developed dough

Effect of glucose oxidase, transglutaminase, and pentosanase on wheat proteins: Relationship with dough properties and bread-making quality

The effects of enzyme-active full-fat (EAFFSF), heat-treated full-fat (HTFFSF) and enzyme-active defatted (EADSF) soy flours and commercial soy protein isolates (SPIs) on mixing properties and extensibility of dough, gluten formation, gas production and retention properties of dough and bread quality were studied The soy products utilised in this study presented values of urease activity, nitrogen solubility index (NSI) and enthalpies of protein denaturation according to their previous heat processing Soy products interfered in gluten formation, weakened dough strength and decreased dough gas retention capacity Bread quality was negatively affected by soy product addition The negative effects were exacerbated by an increase in soy/wheat ratio Soybean protein state was identified as an important factor in determining dough and bread properties

Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour

Effect of frozen storage and freeze-thaw cycles on the rheological and baking properties of frozen doughs.

Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.

Development of a small-scale method to measure dough extensibility, using a 2-g mixograph and the TA.XT2 texture analyzer (TA) equipped with Kieffer rig, suitable for early-generation wheat quality screening is presented. Three hook speeds 3.3, 7.0, and 10.0 mm/sec were tested on the TA. Only at the lower hook speed of 3.3 mm/sec were wheats, varying in quality, clearly differentiated. The ability to differentiate between wheats using the TA was compared with the Brabender Extensigraph. The sample ranking based on the resistance to extension (Rmax) from the TA at a hook speed of 10.0 mm/sec correlated highly (r = 0.99) to the ranking obtained on the extensigraph. Dough extensibility data from the extensigraph and the TA, using hook speed 10.0 mm/sec, was correlated (r = 0.90) to loaf volume. Similarly, dough extensibility on the TA, using hook speed 3.3 mm/sec, was correlated to loaf volume (r = 0.96). The effect of three dough water contents (farinograph absorption, farinograph absorption + 6%, ...

Dough Microextensibility Method Using a 2-g Mixograph and a Texture Analyzer

Flour dispersed in aqueous solutions of sodium dodecyl sulfate (SDS) forms a proteinaceous gel when centrifuged at high speed. The conventional methodology for SDS gel testing was modified to develop a small-scale (<1 g of flour or wheat meal) screening test for evaluation of the protein quality of wheat for breadmaking. The principal modification involved centrifugation with a swinging-bucket rotor to facilitate direct measurement of gel height, which is the primary test parameter. The effects of suspension temperature and time, centrifugation speed, sample size, and sieving of ground wheat or flour on the efficacy of the test were examined. Gel height, wet weight, and protein content were assessed as test parameters. In the standard test procedure that was developed, 0.67 g of flour or ground whole wheat was dispersed in 13.5 mL of 1.5% SDS solution for 15 min at 20°C, followed by centrifugation at 80,000 × g for 30 min. The test was evaluated using seven Canadian commercial wheat flours with d...

SDS-protein gel test for prediction of bread loaf volume

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Dough Microextensibility Method Using a 2-g Mixograph and a Texture Analyzer

SDS-protein gel test for prediction of bread loaf volume