Principles of dough formation

Technology of Breadmaking

Volumn , Issue , 2007, Pages 299-332

  Stauffer, Clyde E ^a  

^a TFC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84892349185     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/0-387-38565-7_11     Document Type: Chapter

References (78)

1. Amend, T. (1995) der Mechanismus der Teigbildung: Vorstoß in den molekularen Strukturbereich. Getreide Mehl und Brot, 49, 359-62.
2. Amend, T. and Belitz, H.-D. (1990) The formation of dough and gluten - a study by scanning electron microscopy. Zeitschrift für Lebensmittel Untersuchung Forschungen, 190, 401-9.
3. Bailey, C. H. (1941) A translation of Beccari's lecture 'concerning grain' (1729). Cereal Chemistry, 18, 555-61.
4. Baker, J. C. and Mize, M. D. (1941) The origin of the gas cell in bread dough. Cereal Chemistry, 18, 19-34.
5. Beckwith, A. C., Wall, J. S. and Dimler, R. J. (1963) Amide groups as interaction sites in wheat gluten proteins: Effects of amide-ester conversion. Archives of Biochemistry and Biophysics, 103, 319-30.
6. Belton, P. (1999) On the elasticity of gluten. Journal of Cereal Science, 29, 103-107.
7. Bernardin, J. E. and Kasarda, D. D. (1973) Hydrated protein fibrils from wheat endosperm. Cereal Chemistry, 50, 529-36.
8. Bloksma, A. H. (1990a) Rheology of the breadmaking process. Cereal Foods World, 35, 228-36.
9. Bloksma, A. H. (1990b) Dough structure, dough rheology, and baking quality. Cereal Foods World, 35, 237-44.
10. Bloksma, A. H. and Bushuk, W. (1988) Rheology and chemistry of dough, in Wheat Chemistry and Technology, 3rd edn (ed. Y. Pomeranz), American Association of Cereal Chemists, St Paul, MN, pp. 131-217.
11. Bloksma, A. H. and Nieman, W. (1975) The effect of temperature on some rheological properties of wheat flour doughs. Journal of Texture Studies, 6, 343-61.
12. Bushuk, W. (1966) Distribution of water in dough and bread. Bakers' Digest, 40(5), 38-40.
13. Bushuk, W. (1985) Flour proteins: Structure and functionality in dough and bread. Cereal Foods World, 30, 447-51.
14. Cauvain, S. P. (2004) Bread making: Improving quality. Woodhead Publishing Ltd., Cambridge, UK.
15. Chamberlain, N. and Collins, T. H. (1979) The Chorleywood Bread Process: the role of oxygen and nitrogen. Bakers' Digest, 53(1), 18-24.
16. Chung, O. K. (1986) Lipid-protein interactions in wheat flour, dough, gluten, and protein fractions. Cereal Foods World, 31, 242-56.
17. Chung, O. K. and Pomeranz, Y. (1979) Acid-soluble proteins of wheat flours. II. Binding to hydrophobic gels. Cereal Chemistry, 56, 196-201.
18. Chung, O. K., Pomeranz, Y. and Finney, K. F. (1978) Wheat flour lipids in breadmaking. Cereal Chemistry, 55, 598-618.
19. Daniels, N. W. R., Wendy-Richmond, J., Russell-Eggitt, P. W. and Coppock, J. B. M. (1976) Studies on the lipids of flour. III. Lipid binding in breadmaking. Journal of Science of Food and Agriculture, 17, 20-9.
20. Danno, G. and Hoseney, R. C. (1982) Effects of dough mixing and Theologically active compounds on relative viscosity of wheat proteins. Cereal Chemistry, 59, 196-8.
21. De Stefanis, V. A., Ponte, J. G. Jr, Chung, F. H. and Ruzza, N. A. (1977) Binding of crumb softeners and dough strengtheners during breadmaking. Cereal Chemistry, 54, 13-24.
22. Dronzek, B. and Bushuk, W. (1968) A note on the formation of free radicals in dough during mixing. Cereal Chemistry, 45, 286.
23. Eliasson, A.-C. and Larsson, K. (1993) Cereals in Breadmaking - a Molecular Colloidal Approach, Marcel Dekker, New York.
24. Ewart, J. A. D. (1968) A hypothesis for the structure and rheology of glutenin. Journal of Science of Food and Agriculture, 19, 617-23.
25. Ewart, J. A. D. (1977) Re-examination of the linear gluten hypothesis. Journal of Science of Food and Agriculture, 28, 191-9.
26. Faridi, H. and Faubion, J. M. (eds) (1990) Dough Rheology and Baked Product Texture, Van Nostrand Reinhold, New York.
27. Gao, L., Ng, P. K. W. and Bushuk, W. (1992) Structure of glutenin based on farinograph and electrophoretic results. Cereal Chemistry, 69, 452-5.
28. Geissman, T. and Neukom, H. (1973) On the composition of the water-soluble wheat flour pentosans and their oxidative gelation. Lebensmittel Wissenschaft und Technologie, 6, 59-62.
29. Goldstein, S. (1957) Sulfhydryl und Disulfidgruppen der Klebereiweisse und ihre Bezeihung zur Backfähigkeit der Brotmehle. Mitteilungen Gebiete Lebensmittel und Hygiene (Bern), 48, 87-93.
30. Graveland, A., Bosveld, P., Lichtendonk, W. J. et al. (1985) A model for the molecular structure of the glutenin of wheat flour. Journal of Cereal Science, 3, 1-16.
31. Greenwood, C. T. (1976) Starch, in Advances in Cereal Science and Technology, Vol. I (ed. Y. Pomeranz), American Association of Cereal Chemists, St Paul, MN, pp. 119-57.
32. Greer, E. N. and Steward, B. A. (1959) The water absorption of wheat flour: Relative effects of protein and starch. Journal of Science of Food and Agriculture, 10, 248-52.
33. Grosskreutz, J. C. (1961) A lipoprotein model of wheat gluten structure. Cereal Chemistry, 38, 336-49.
34. Holmes, J. T. and Hoseney, R. C. (1987) Chemical leavening: Effect of pH and certain ions on bread-making properties. Cereal Chemistry, 64, 343-8.
35. Hoseney, R. C. (1976) Dough forming properties. Journal of the American Oil Chemists Society, 56, 78A-81A.
36. Hoseney, R. C. (1985) The mixing phenomenon. Cereal Foods World, 30, 453-7.
37. Hoseney, R. C. and Faubion, J. M. (1981) A mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cereal Chemistry, 58, 421-4.
38. Hoseney, R. C. and Rogers, D. E. (1990) The formation and properties of wheat flour doughs. Critical Reviews of Food Science and Nutrition, 29, 73-93.
39. Jones, I. K., Phillips, J. W. and Hird, F. J. R. (1974) The estimation of rheologically important thiol and disulphide groups in dough. Journal of Science of Food and Agriculture, 25, 1-10.
40. Junge, R. C., Hoseney, R. C. and Varriano-Marston, E. (1981) Effect of surfactants on air incorporation in dough and the crumb grain of bread. Cereal Chemistry, 58, 338-42.
41. Kaczkowski, J., Kos, S. and Pior, H. (1990) Gliadin hydrophobicity and breadmaking potential, in Gluten Proteins 1990 (eds W. Bushuk and R. Tkachuk), American Association of Cereal Chemists, St Paul, MN, pp. 66-70.
42. Kasarda, D. D. (1989) Glutenin structure in relation to wheat quality, in Wheat is Unique (ed. Y. Pomeranz), American Association of Cereal Chemists, St Paul, MN, pp. 277-302.
43. Kim, S. K. and D'Appolonia, B. L. (1977) Bread staling studies. III. Effect of pentosans on dough, bread, and bread staling rate. Cereal Chemistry, 54, 225-9.
44. Kinsella, J. E. and Hale, M. L. (1984) Hydrophobic associations and gluten consistency: Effect of specific anions. Journal of Agricultural and Food Chemistry, 32, 1054-6.
45. Menjivar, J. A. (1993) Fundamental aspects of dough rheology, in Dough Rheology and Baked Product Texture (eds H. Faridi and J. M. Faubion), Van Nostrand Reinhold, New York.
46. Meredith, P. (1964) A theory of gluten structure. Cereal Science Today, 9, 33-4, 54.
47. Michniewicz, J., Biliaderis, C. G. and Bushuk, W. (1990) Water-insoluble pentosans of wheat: composition and some physical properties. Cereal Chemistry, 67, 434-9.
48. Millar, S. J. (2003) Controlling dough development, in Bread Making: Improving Quality (ed. S. P. Cauvain), Woodehead Publishing Ltd, Cambridge, pp. 401-23.
49. Millar, S. J., Bar L Helgouaćh, C., Massin, C. et al. (2005) Flour quality and dough development interactions - the critical first steps in bread production, in Using Cereals Science and Technology for the Benefit of Consumers (eds S. P. Cauavin, S. E. Salmon and L. S. Young), Woodhead publishing Ltd, Cambridge, pp. 132-6.
50. Neukom, H. and Markwalder, H. U. (1978) Oxidative gelation of wheat flour pentosans: A new way of cross-linking polymers. Cereal Foods World, 23, 374-6.
51. Orth, R. A. and Bushuk, W. (1972) A comparative study of the proteins of wheats of diverse baking qualities. Cereal Chemistry, 49, 268-75.
52. Osborne, T. B. (1907) The Proteins of the Wheat Kernel, Carnegie Institute of Washington, Washington, DC.
53. Patil, S. K., Finney, K. F., Shogren, M. D. and Tsen, C. C. (1976) Water-soluble pentosans of wheat flour. III. Effect of water-soluble pentosans on loaf volume of reconstituted gluten and starch doughs. Cereal Chemistry, 53, 347-54.
54. Pomeranz, Y. (1985) Wheat flour lipids - what they can and cannot do in bread. Cereal Foods World, 30, 443-6.
55. Pyler, E. J. (1988) Baking Science and Technology, Sosland Publishing Co., Kansas City, MO, Chapter 14.
56. Rasper, V. F. (1975) Dough rheology at large deformations in simple tensile mode. Cereal Chemistry, 52, 24r-41r.
57. Redman, D. G., Axford, D. W. E. and Elton, G. A. H. (1966) Mechanically produced radicals in flour. Chemistry and Industry, 1298-9.
58. Salovaara, H. (1982) Effect of partial sodium chloride replacement by potassium chloride or some other salts on wheat dough rheology and breadmaking. Cereal Chemistry, 59, 422-6.
59. Schroeder, L. F. and Hoseney, R. C. (1978) Mixograph studies. II. Effect of activated double-bond compounds on dough-mixing properties. Cereal Chemistry, 55, 348-60.
60. Sidhu, J. S., Nordin, P. and Hoseney, R. C. (1980a) Mixograph studies. III. Reaction of fumaric acid with gluten proteins during dough mixing. Cereal Chemistry, 57, 159-63.
61. 14C-cysteine with wheat flour water solubles under ultraviolet light. Cereal Chemistry, 57, 380-2.
62. Singh, N. K., Donovan, R. and MacRitchie, F. (1990) Use of sonication and size-exclusion high-performance liquid chromatography in the study of wheat flour proteins. II. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chemistry, 67, 161-70.
63. Slade, L., Levine, H. and Finley, J. W. (1989) Protein-water interactions: Water as a plasticizer of gluten and other protein polymers, in Protein Quality and the Effects of Processing (eds R. D. Phillips and J. W. Finley), Marcel Dekker, New York and Basel, pp. 9-124.
64. Stauffer, C. E. (1990) Functional Additives for Bakery Foods, Van Nostrand Reinhold, New York.
65. Tanford, C. (1973) The Hydrophobic Effect, John Wiley & Sons, New York.
66. Tatham, A. S., Miflin, B. J. and Shewry, P. R. (1985) The beta-turn conformation in wheat gluten proteins: Relationship to gluten elasticity. Cereal Chemistry, 62, 405-12.
67. Tilley, K. A., Benjamin, R. E., Bagorogoza, Moses Okot-Kotber, B., Prakash, O. and Kwen, H. (2001) Tyrosine crosslinks: Molecular basis of gluten structure and function. Journal od Agricultural and Food Chemistry, 49, 2627-32.
68. Tilley, M. and Tilley, K. A. (2005) Modifying tyrosine crosslink formation in wheat dough by controlling innate Enzymic activity, in Using Cerealsscience and Technology for the Benefit of Consumers (eds S. P. Cauavin, S. E. Salmon and L. S. Young), Woodhead publishing Ltd, Cambridge, pp. 142-6.
69. Tipples, K. H. and Kilborn, R. H. (1975) 'Unmixing' - the disorientation of developed bread doughs by slow speed mixing. Cereal Chemistry, 52, 248-62.
70. Tipples, K. H. and Kilborn, R. H. (1977) Factors affecting mechanical dough development. V. Influence of rest period on mixing and 'unmixing' characteristics of dough. Cereal Chemistry, 54, 92-109.
71. Tipples, K. H., Meredith, J. O. and Holas, J. (1978) Factors affecting farinograph and baking absorption. II. Relative influence of flour components. Cereal Chemistry, 55, 652-60.
72. 2O. Cereal Chemistry, 45, 80-7.
73. Vakar, A. B. and Kopakova, V. V. (1976) Solubility of the glutenin fraction of gluten. Vestn. Skh. Nauk (Moscow), p. 45 (quoted in He and Hoseney, 1990.)
74. Van Lonkhuijsen, H. J., Hamer, R. J. and Schreuder, C. (1992) Influence of specific gliadins on the breadmaking quality of wheat. Cereal Chemistry, 69, 174-7.
75. Weegels, P. L., Marseille, J. P., De Jasger, A. M. and Hamer, R. J. (1990) Structurefunction relationships of gluten proteins, in Gluten Proteins 1990 (eds W. Bushuk and R. Tkachuk), American Association of Cereal Chemists, St Paul, MN, pp. 98-111.
76. Wehrli, H. P. and Pomeranz, Y. (1969) The role of chemical bonds in dough. Bakers' Digest, 43(6), 22-6.
77. Wootton, M. (1976) Binding and extractability of wheat flour lipid after dough formation. Journal of Science of Food and Agriculture, 17, 297-301.
78. Wrigley, C. W., Andrews, J. L., Bekes, F., Gras, P. W., Gupta, R. B., Macrithies, F. and Skerrit, J. H. (1998) Protein-protein interactions - essential to dough rheology, in Interactions; Keys to Cereal Quality (eds R. J. Hamer and R. C. Hoseney), American Association of Cereal Quality, St Paul, Minnesota, pp. 17-46.