Effect of nut paste enrichment on wheat dough rheology and bread volume

Food Science and Technology International

Volumn 14, Issue 1, 2008, Pages 57-65

  Gomez, M ^a   Oliete, B ^a   Caballero, P A ^a   Ronda, F ^a   Blanco, C A ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Bread enrichment; Bread quality; Dough; Nut; Rheology

Indexed keywords

CARBON DIOXIDE; RHEOLOGY; WATER ABSORPTION;

BREAD ENRICHMENT; BREAD QUALITY; DOUGH; RHEOFERMENTOMETER;

FOOD PRODUCTS;

ARACHIS HYPOGAEA; CORYLUS; JUGLANS; PRUNUS DULCIS; TRITICUM AESTIVUM;

EID: 42449140762     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208089984     Document Type: Article

References (32)

1. Aacc (2000). Approved Methods of the AACC. St. Paul, Minnesota: American Association of Cereal Chemists.
2. Agyare K.K., Addo K., Xiong Y.L. and Akoh C.C. (2005). Effect of structured lipid on alveograph characteristics, baking and textural qualities of soft wheat flour. Journal of Cereal Science 42: 309-316.
3. Anil M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering 80: 61-67.
4. Bloksma A.H. and Bushuk W. (1988). Rheology and chemistry of dough. In: Pomeranz Y. (ed.), Wheat: Chemistry and Technology. Vol. 2, 3 rd edn, St. Paul., Minnesota: American Association of Cereal Chemists, pp. 131-217.
5. Booth R.G. (1990). Snack Food. 1 st edn, New York: Van Nostrand, Reinhold.
6. Brooker B.E. (1996). The role of fat in the stabilisation of gas cells in bread dough. Journal of Cereal Science 24: 187-198.
7. Chavan J.K. and Kadam S.S. (1993). Nutritional enrichment of bakery products by supplementation with nonwheat flours. Critical Reviews in Food Science and Nutrition 33: 189-226.
8. Chen H., Rubenthaler G.L., Kleung H. and Baranowski J.D. (1988). Chemical, physical and baking properties of apple fiber compared with wheat and oat bran. Cereal Chemistry 65: 244-247.
9. Colaric M., Veberic R., Soler A., Hudina M. and Stampar F. (2005). Phenolic acids, syringaldehyde and juglone in fruits of different cultivars of Juglans regia L. Journal of Agricultural and Food Chemistry 53: 6390-6396.
10. Czuchajowska Z. and Pomeranz Y. (1993). Gas formation and gas retention. I. The system and methodology. Cereal Foods World 38: 499-503.
11. D'Appolonia B.L. and Kunerth W.H. (1984). The Farinograph Handbook. 3 rd edn, St.Paul, Minnesota: American Association of Cereal Chemists, Inc.
12. Doxastakis G., Zafiriadis I., Irakli M., Marlani H. and Tananaki C. (2002). Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77: 219-227.
13. Gan Z., Ellis P.R., Vaughan J.G. and Galliard T. (1989). Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread structure. Journal of Cereal Science 10: 81-91.
14. Gomez M., Ronda F., Blanco C.A., Caballero P.A. and Apestegua A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology 216: 51-56.
15. Gujral H.S. and Singh N. (1999). Effect of additives on dough development, gaseous release and bread making properties. Food Research International 32: 691-697.
16. Hoseney R.C. (1994). Rheology of doughs and batters. In: Hoseney R.C. (ed.), Principles of Cereal Science and Technology. 2 nd edn, St. Paul, Minnesota: American Association of Cereal Chemists, Inc., pp. 213-228.
17. Inoue S., Tugita K., Koike S., Maruzeni S. and Kamoi I. (1995). Effects of fatty-acid species of monoglyceride on breadmaking properties. Journal of the Japanese Society for Food Science and Technology 42: 634-642.
18. Jiang R., Manson J.E., Stampfer M.J., Liu S., Willet W.C. and Hu F.B. (2002). Nut and peanut butter consumption and risk of type 2 diabetes in women. Journal of the American Medical Association 288: 2554-2560.
19. Kris-Etherton P.M., Zhao G., Biskoski A.E., Stacie M., Coval B.S. and Etherton T.D. (2001). Effects of nuts on coronary heart disease risk. Nutrition Reviews 59: 103-111.
20. Laurikainen T., Harkonen H., Autio K. and Poutanen K. (1998). Effects of enzymes in fibre-enriched baking. Journal of Science and Food Agriculture 76: 239-249.
21. Lorenz K. and Maga J. (1972). The production of highprotein breads under reduced atmospheric pressures. Cereal Chemistry 49: 522-531.
22. Lorimer N., Zabik M.E., Harte J.B., Stchiw N.C. and Uebersax M.A. (1991). Effect of Navy bean protein flour and bean globulins on composite flour rheology, chemical bonding and microstructure. Cereal Chemistry 68: 213-220.
23. Maforimbo E., Skurray G., Uthayakumaran S. and Wrigley C.W. (2006). Improved functional properties for soy-wheat doughs due to modification of the size distribution of polymeric proteins. Journal of Cereal Science 43: 223-229.
24. Matthews R.H., Sharpe E.J. and Clark W.M. (1970). The use of some oilseed flour in bread. Cereal Chemsitry 47: 181-189.
25. Rehman S., Paterson A., Hussain S., Murtaza M.A. and Mehmood S. (2007). Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L.) flour on quality characteristics of doughnuts. Lebensmittel Wissenschaft und Technologie 40: 73-82.
26. Ribotta P.D., Arnulphi S.A., Leon A.E. and Aon M.C. (2005). Effect of soybean addition on the rheological properties and breadmaking qualityh of wheat flour. Journal of the Science of Food and Agriculture 85: 1889-1896.
27. Sabat J. (2003). Nut consumption and body weight. American Journal of Clinical Nutrition 78: 647-650.
28. Singh N., Bajaj I.K., Singh R.P. and Gujral H.S. (2002). Effect of different additives on mixograph and bread making properties of Indian wheat flour. Journal of Food Engineering 56: 89-95.
29. Sluimer P. (2005). Principles of Breadmaking. Functionality of Raw Materials and Process Steps. St. Paul, Minnesota: American Association of Cereal Chemists, Inc.
30. Usda (2006). USDA Nutrient Standard Reference. Release 19. Available at http://www.ars.usda.gov/ba/bhnrc/ndl
31. Venkatachalam M. and Sathe S.K. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry 54: 4705-4714.
32. Wang J., Rosell C.M. and Benedito de Barber C. (2002). Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chemistry 79: 221-226.