Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales

Journal of Food Science

Volumn 69, Issue 7, 2004, Pages 524-535

  Faergestad E M ^a   Tronsmo, K M ^a   Aamodt, A ^a,b   Bjerke, F ^a   Magnus, E M ^a   Dingstad, G ^a   Baardseth, P ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Baking experiment at different scales; Hearth bread; Protein content; Protein quality

Indexed keywords

EID: 4744338971     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13646.x     Document Type: Article

References (37)

1. Aamodt A, Magnus EM, Færgestad EM, 2003. Effects of flour quality, ascorbic acid and datem on dough rheological parameters and hearth loaves characteristics. J Food Sci 68(7):2201-10.
2. Aamodt A, Magnus EM, Færgestad EM. 2004a. Hearth bread characteristics: Effect of protein quality, protein content, wholemal flour, DATEM, proving time and their interactions. Cereal Chem (forthcoming).
3. Aamodt A, Magnus EM, Færgestad EM. 2004b. Effect of protein quality, protein content, bran addition, DATEM, proving time and their interaction on hearth bread. Cereal Chem (forthcoming).
4. [AACC] American Assn. of Cereal Chemists. 2000. Approved methods of the American Assn. of Cereal Chemists. St. Paul, Minn.: AACC.
5. Bloksma AH. 1990. Dough structure, dough rheology, and baking quality. Cereal Foods World 35(2):237-44.
6. Cornec M, Popineau Y, Lefebvre J. 1994. Characterisation of gluten subfractions by SE-HPLC and dynamic rheological analysis in shear. J Cereal Sci 19:131-9.
7. Dallmann H. 1981. Porentabelle. Detmold, Germany: Moritz Schäfer, Verlag Moriz Schafer. 8 p.
8. Dingostad GI, Egelandsdal B, Mevik B-H, Færgestad EM. 2004. Modelling and optimozation of quality and costs on empirical data of hearth bread. Food Sci Technol/LWT (forthcoming).
9. Dobraszczyk BJ, Roberts CA. 1994. Strain hardening and dough gas cell-wall failure in biaxial extension. J Cereal Sci 20:265-74.
10. Dobraszczyk BJ, Smewing J, Albertini M, Maesmans G, Schofield JD. 2003. Extensional rheology and stability of gas cell walls in bread doughs at elevated temperatures in relation to breadmaking performance. Cereal Chem 80(2):218-24.
11. Eliasson AC. 1990. Rheological properties of cereal proteins. In: Faridi H, Faubion JM, editors. Dough rheology and baked product texture. New York: Van Nostrand Reinhold. p 64-110.
12. Finney KF. 1984. An optimized, straight dough bread-making method after 44 years Cereal Chem 61(1):20-7.
13. Finney KF, Barmore MA. 1948. Loaf volume and protein content of hard winter and spring wheat. Cereal Chem 25(5):291-311.
14. Færgestad EM, Flæte NES, Magnus EM, Hollung K, Martens H, Uhlen AK. 2004. Relationships between storage protein composition, protein content, growing season and flour quality of bread wheat. J Food Agric Sci 84:877-86.
15. Færgestad EM, Magnus EM, Sahlström S, Næs T. 1999. Influence of flour quality and baking process on hearth bread characteristics made using gentle mixing. J Cereal Sci 30:61-70.
16. Færgestad EM, Molteberg EL, Magnus EM. 2000. Interrelationships of protein composition, protein level, baking process and the characteristics of hearth bread and pan bread. J Cereal Sci 31:309-20.
17. Gan Z, Ellis PR, Schofield JD. 1995. Mini review. Gas cell stabilisation and gas retention in wheat bread dough. J Cereal Sci 21:215-30.
18. Kasarda DD. 1999. Glutenin polymers: the in vitro to in vivo transition. Cereal Foods World 44(8):566-71.
19. Khatkar BS, Bell AE, Schofield JD. 1995. The dynamic rheological properties of glutens and gluten sub-fractions from wheats of good and poor bread making quality. J Cereal Sci 22:29-44.
20. Kilborn RH, Tipples KH. 1981. Canadian test baking procedures. I. GRL remix method and variations. Cereal Foods World 26:624-8.
21. Martens H, Martens M. 2001. Multivariate analysis of quality, an introduction. Chichester, U.K.: John Wiley & Sons Ltd. 445 p.
22. Martens H, Næs T. 1989. Multivariate calibration. Chichester, U.K.: John Wiley & Sons Ltd. 419 p.
23. Næs T, Bjerke F, Færgestad EM. 1999. A comparison of design and analysis techniques for mixtures. Food Qual Pref 10:209-17.
24. Næs T, Isaksson T, Fearn T, Davies T. 2002. A user-friendly guide to multivariate calibration and classification. Chichester, U.K.: NIR publications. 344 p.
25. Payne P, Nightingale MA, Krattiger AF, Holt LM. 1987. The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J Sci Food Agri 40:51-65.
26. Popineau Y, Deshayes G, Lefebvre J, Fido R, Tatham AS, Shewry PR. 2001. Prolamin aggregation, gluten viscoelasticity, and mixing properties of transgenic wheat lines expressing 1Ax and 1Dx high molecular weight glutenin subunit transgenes. J Agric Food Chem 49:395-401.
27. Roels SP, Cleemput G, Vandewalle X, Nys M, Delcour JA. 1993. Bread volume potential of variable quality flours with constant protein level as determined by factors governing mixing time and baking absorption levels. Cereal Chem 70:318-23.
28. Shewry PR, Halford NG, Tatham AS. 1992. High molecular weight subunits of wheat glutenin. J Cereal Sci 15:105-20.
29. Tronsmo KM, Færgestad EM, Schofield JD, Magnus EM. 2003a. Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test. J Cereal Sci 38:205-15.
30. Tronsmo KM, Færgestad EM, Longva Å, Schofield JD, Magnus EM. 2002. A study of how size distribution of gluten proteins, surface properties of gluten and dough mixing properties relate to baking properties of wheat flours. J Cereal Sci 35:201-14.
31. Tronsmo KM, Magnus EM, Baardseth P, Schofield JD, Aamodt A, Færgestad EM. 2003b. Comparison of small and large deformation rheological properties of wheat dough and gluten. Cereal Chem 80:587-95.
32. Tronsmo KM, Magnus EM, Færgestad EM, Schofield JD. 2003c. Relationships between gluten rheological properties and hearth loaf characteristics. Cereal Chem 80:575-86.
33. Uhlen AK. 1990. The composition of high molecular weight subunits in Norwegian wheats and their relation to bread making quality. Norwegian J Agric Sci 4:1-17.
34. Uhlen AK, Sahlstrom S, Magnus EM, Færgestad EM, Dieseth JA, Ringlund K. 2004. Influence of genotype and protein level on the baking quality of hearth bread. J Food Agric Sci 84:886-94.
35. van Vliet T. 1999. Physical factors determining gas cell stability in a dough during bread making. In: Bubbles in food. St. Paul, Minn.: Eagan Press. p 121-7.
36. van Vliet T, Janssen AM, Bloksma AH, Walstra P. 1992. Strain hardening of dough as a requirement for gas retention. J Text Stud 23:439-60.
37. Weegels PL, Groeneweg F, Esselink E, Smit R, Brown R, Ferdinando D. 2003. Large and fast deformations crucial for the rheology of proofing dough. Cereal Chem 80:424-6.