The influence of additional fluors on the retention ability of dough and the technological quality of bakery products
Keywords:Rheofermentometer, dough properties, retention coefficient, baking experiment
AbstractThe work monitored rheofermentation properties of dough prepared from composite flours formed by 70% of wheat flour T650 and the addition of 30%. Three kinds of additions were used, namely spelt flour, amaranth flour and buckwheat flour. To determine rheofermentation properties Rheofermentometer Rhea F4 was used, by means of which the dough development, the production of fermentation gases, retention ability of dough and the activity of used baking yeast were analysed. The best ability to retain formed fermentation gas had wheat flour (control) and composite flour with the addition of spelt flour. The composite flour with addition of amaranth flour showed a retention coefficient compared to the control lower by 13%, and the composite flour with addition of buckwheat flour showed a retention coefficient compared to the control reduced by 20%. Control flour and composite flours were then processed in the baking experiment. Based on its results it was possible to evaluate the effect of the addition and retention capacity of dough on the quality of the final products (experimental loaves). The biggest loaf volume (200 cm3) and the optimal vaulting (0.65) were found in the control and a loaf made of composite flour with addition of spelt. Loaf volume, produced from composite flours with the addition of amaranth, and buckwheat was compared to control lower by 18.7%, and 16.3% respectively. The value of vaulting of these products (0.40) can be evaluated as unsatisfactory. Based on the evaluation of results observed by measuring on the rheofermentometer and baking experiment results it can be concluded that a better ability to retain the formed fermentation gas, thus ensuring high volume, had loaves made from wheat flour T650 and composite flour with addition of spelt flour. Based on the findings, it is possible to state that the results of rheofermentometric measurements predict the volume and vaulting of bakery products. By means of Rheofermentometer valuable information has been gained concerning the quality of bakery ingredients, especially flour and yeast.
Arendt, E. K., Zannini, E. 2013. Cereal grains for the food and beverage industries. Woodhead publishing series in food science, technology and nutrition. 512 p. ISBN 978-0-85709-413-1 DOI: https://doi.org/10.1533/9780857098924.1
Biney, K., Beta, T. 2014. Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran. LWT Food Science and Technology, vol. 57, no. 2, p. 569-579. https://doi.org/10.1016/j.lwt.2014.02.033 DOI: https://doi.org/10.1016/j.lwt.2014.02.033
Bojňanská, T. 2004. Quality of cereals and legumes as raw materials for food processing: Habilitation thesis. Nitra : SPU, 139 p.
Bojňanská, T., Muchová, Z., Frančáková, H., Urminská, D., Mendelová, A., Mareček, J., Solgajová, M., Vietoris, V., Czako, P. 2013. Evaluation of raw materials and foodstuffs of plant origin. Nitra: SPU, 335 p. ISBN 978-80-552-1086-5.
Campos, D. T., Steffe, J. F., Perry, K. W. Ng. 1997. Rheological behavior of undeveloped and developed wheat dough. Cereal Chemistry, vol. 74, no. 4, p. 489-494. https://doi.org/10.1094/CCHEM.1918.104.22.1689 DOI: https://doi.org/10.1094/CCHEM.1922.214.171.1249
Dhinda, F., Lakshmi, J., Prakash, J., Dasappa, I. 2012. Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high Fibre and low carbohydrate bread. Food Bioprocess Technology, vol. 5, p. 2998-3006. https://doi.org/10.1007/s11947-011-0752-y DOI: https://doi.org/10.1007/s11947-011-0752-y
Dodok, L., Szemes, V. 1998. Laboratory test methods for bakery and confectionery practice. Gomini : Pezinok, 1998, 77 p.
Fornal, Ł. 1999. The chemistry of buckwheat seeds and directions food use. Biuletyn Naukowy, vol. 4, p. 7-17.
Gajdošová, A., Šturdík, E. 2004. Biological , chemical and nutritional - medical characteristics bakery cereals. Nova Biotechnologica, p. 133-154.
Gamel, T. H., Linssen, J. P., Mesallam, A. S., Damir, A. A., Shekib, L. A. 2006. Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins. Science of Food and Agriculture, vol. 86, no. 1, p. 82-89. https://doi.org/10.1002/jsfa.2318 DOI: https://doi.org/10.1002/jsfa.2318
Gomez-Becerra, Erdem, H, Yazici, A., Tutus, Y., Torun, B., Ozturk, L., Cakmak, I. 2010. Grain concentrations of protein and mineral nutrients in a large collection of spelt wheat grown under different environments. Journal of Cereal Science, vol. 52, no. 3, p. 342–349. https://doi.org/10.1016/j.jcs.2010.05.003 DOI: https://doi.org/10.1016/j.jcs.2010.05.003
Hampl, J., Holý, Č., Havel, F., Kadlec, F., Příhodová, J. 1981. Quality bakery and confectionery products). Praha: SNTL. 227 p.
Chopine Technologies: Methods and Equipement for the control of the characteristics on the cereals and their derivates [cit. 2015-03-02] Available at: http://www.chopin.fr/en/produits.html
Ikeda, K. 2002. Buckwheat composition, chemistry, and processing. Advances in Food and Nutrition Research, vol. 44, p. 449. https://doi.org/10.1016/S1043-4526(02)44008-9 DOI: https://doi.org/10.1016/S1043-4526(02)44008-9
Kocková, M., Valík, Ľ. 2011. Potential of cereals and pseudocereals for lactic acid fermentations. Potravinarstvo, vol. 5, no. 2, p. 27-38. https://doi.org/10.5219/127 DOI: https://doi.org/10.5219/127
Kohajdová, Z., Karovičová, J. 2008. Nutritional value and baking applications of spelt wheat. Acta Scientiarum Polonorum Technologia Alimentaria, vol. 7, no. 3, p. 5-14. ISSN 1644-0730. [cit. 2015-03-02] Available at: http://www.food.actapol.net/pub/1_3_2008.pdf
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N., Biliaderis, C. G. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering,
vol. 79, no. 3, p. 1033-1047. https://doi.org/10.1016/j.jfoodeng.2006.03.032 DOI: https://doi.org/10.1016/j.jfoodeng.2006.03.032
Ma, L. 2013. Effect of soybean flour on rheological properties of doug and quality of bread. Hubei Agricultural Sciences, vol. 58, no. 2, p. 405-407.
Mashayekh, M., Mahmoodi, M. R., Entezari, M. H. 2008. Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. International Journal of Food Science and Technology, vol. 43, no. 9, p. 1693-1698. https://doi.org/10.1111/j.1365-2621.2008.01755.x DOI: https://doi.org/10.1111/j.1365-2621.2008.01755.x
Michalová, A. 1999. Láskavec (Amaranthus L.). Výživa a potraviny, vol. 54, no.1, p. 13-14. DOI: https://doi.org/10.1111/j.1398-9995.1999.tb05017.x
Mota, C., Santos, M., Samman, N., Matos, A. S., Torres, D., Castanheira, I. 2014. Protein content and amino acids profile of pseudocereals. Food Chemistry, In Press. https://doi.org/10.1016/j.foodchem.2014.11.043 DOI: https://doi.org/10.1016/j.foodchem.2014.11.043
Muchová, Z. 2005. Cereal Processing Technology. Nitra : SPU, 194 p. ISBN 80-8069-590-3
Palenčarová, E., Gálová, Z. 2010. Detekcia celiakálne aktívnych bielkovín elektroforetickou a imunochemickou metódou. Potravinarstvo – Special issue, vol. 4, p. 485-490.
Písaříková, B., Kračmár, R., Herzig, I. 2005. Amino acid contents and biological value of protein in various amaranth spiecies. Czech Jouurnal of Animal Science, vol. 50, no. 4, p. 169-174. [cit. 2015-03-02] Available at: http://www.agriculturejournals.cz/publicFiles/52533.pdf DOI: https://doi.org/10.17221/4011-CJAS
Příhoda, J., Humpolíková, P., Novotná, D. 2003. Basics bakery technology. Praha : Pekař a cukrář s.r.o., 363 p. ISBN 80-902922-1-6
Rezaei, M. N., Dornez, E., Jacobs, P., Parsi, A., Verstrepen, J. K., Courtin, M. 2014. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation. Food Microbiology, vol. 39, p. 108-115. https://doi.org/10.1016/j.fm.2013.11.013 DOI: https://doi.org/10.1016/j.fm.2013.11.013
Roccia, P., Ribotta, P. D., Rérez, G. T., León, A., E. 2009. Influence of soy protein on rheological properties and water retention capacity of wheat gluten. LWT - Food Science and Technology, vol. 42, no. 1, p. 358-362. https://doi.org/10.1016/j.lwt.2008.03.002 DOI: https://doi.org/10.1016/j.lwt.2008.03.002
Rosell, C. M., Collar, C., Haros, M. 2007. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocolloids, vol. 21, no. 3, p. 452-462. https://doi.org/10.1016/j.foodhyd.2006.05.004 DOI: https://doi.org/10.1016/j.foodhyd.2006.05.004
Sanz–Penella, J. M., Wronkowska, M., Soral–Smietana, M., Haros, M. 2013. Effect of whole amaranth flour on bread properties and nutritive value. LWT Food Science and Technology, vol. 50, no. 2, p. 679-685. https://doi.org/10.1016/j.lwt.2012.07.031 DOI: https://doi.org/10.1016/j.lwt.2012.07.031
Statistical office of the Slovac republic. 2014. Food consumption in the SR. [online] s.a. [cit.2015-03-02] Available at: www.statistics.sk/pls/elisw/casovy_Rad. proc Dlg
Steadman, K. J., Burgoon, M. S., Lewis, B. A., Edwardson, S. E., Obendorf, R. L. 2001. Buckwheat seed milling fractions: description, macronutrient composition and dietary fibre. Journal of Cereal Science, vol. 33, no. 3, p. 271-278. https://doi.org/10.1006/jcrs.2001.0366 DOI: https://doi.org/10.1006/jcrs.2001.0366
Steertegem, V. B., Pareyt, B., Brijs, K., Delcour, J. A. 2014. The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system. Food Research International, vol. 62, p. 991-997. https://doi.org/10.1016/j.foodres.2014.05.001 DOI: https://doi.org/10.1016/j.foodres.2014.05.001
Szemesz, V., Mainitz, R. 1999. Technology bakery production. Pezinok: Gominy, 1999. 159 p. ISBN 80-7169-372-3.
Torbica, A., Živančev, D., Mastilović, J., Hadnađev, M., Janić-Hajnal, E. 2008. Possibility of using sofisticated rheological method in quality determination of wheat flour. Food Processing, Quality and Safety, vol. 35, no. 3, p. 125-128. UDC 664.641.1 : 541.18.03 : 543.64
Verheyen, C., Jakel, M., Backer, T. 2014. Effect of Saccharomyces cerevisiae on the structural kinetics of wheat dough during fermentation. LWT - Food Science and Technology, vol. 58, no. 1, p. 194-202. https://doi.org/10.1016/j.lwt.2014.02.050 DOI: https://doi.org/10.1016/j.lwt.2014.02.050
Wiesner, H. 2007. Chemistry of gluten proteins. Food Microbiology, vol. 24, no. 2, p. 115-119. PMid:17008153 DOI: https://doi.org/10.1016/j.fm.2006.07.004
Zhao, F. J., Su, Y. H., Dunham, S. J., Rakszegi, F., Bedo, Z., McGrath, S. P., Shewry, P. R. 2009. Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. Journal of Cereal Science, vol. 49, no. 2, p. 290-295. https://doi.org/10.1016/j.jcs.2008.11.007 DOI: https://doi.org/10.1016/j.jcs.2008.11.007
AACC Method 89-01.01 Standard for the measurement of yeast activity and gas production. Method for using Tripette & Renaud Chopine the Rheofermentometer Rheo F4.
ICC Standard No. 104/1:1990 Determination of ash in cereals and cereal products.
ICC Standard No. 105/2:1994 Determination of Crude Protein in Cereals and Cereal Products for Food and for Feed.
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.