Rheological properties of wheat flour dough and French bread enriched with wheat bran

Journal of Cereal Science

Volumn 65, Issue , 2015, Pages 167-174

  Le Bleis, F ^a,b   Chaunier, L ^a   Chiron, H ^a   Della Valle, G ^a   Saulnier, L ^a  

^a INRA   (France)

^b Food Development   (France)

Author keywords

Density; Extensional viscosity; Gluten; Particle size; Texture

Indexed keywords

EID: 84942592272     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2015.06.014     Document Type: Article

References (30)

1. Anderson J.W., Baird P., Davis R.H., Ferreri S., Knudtson M., Koraym A., Waters V., Williams C.L. Health benefits of dietary fiber. Nutr. Rev. 2009, 67(4):188-205.
2. Bloksma A.H. Dough structure, dough rheology, and baking quality. Cereal Foods World 1990, 35(2):237-244.
3. Bonnand-Ducasse M., Della Valle G., Lefebvre J., Saulnier L. Effect of wheat dietary fibres on bread dough development and rheological properties. J. Cereal Sci. 2010, 52(2):200-206.
4. Campbell G.M., Ross M., Motoi L. Bran in bread: effects of particle size and level of wheat and oat bran on mixing, proving and baking. Bubbles in Food 2-Novelty, Health and Luxury 2008, 337-354. Eagan Press, St Paul, USA. G.M. Campbell, M.G. Scanlon, D.L. Pyle (Eds.).
5. Cavella S., Romano A., Giancone T., Masi P. The influence of dietary fibres on bubble development during bread making. Bubbles in Food 2-Novelty, Health and Luxury 2008, 311-322. Eagan Press, St Paul, USA. G.M. Campbell, M.G. Scanlon, D.L. Pyle (Eds.).
6. Chaunier L., Chiron H., Della Valle G., Rouaud O., Rzigue A., Shehzad A. Assessment of French bread texture by a multi-indentation test. J. Food Eng. 2014, 122:92-98.
7. Courtin C.M., Delcour J.A. Arabinoxylans and endoxylanases in wheat flour bread-making. J. Cereal Sci. 2002, 35:225-243.
8. Della Valle G., Chiron H., Cicerelli L., Kansou K., Katina K., Ndiaye A., Whitworth M., Poutanen K. Basic knowledge models for the design of bread texture. Trends Food Sci. Technol. 2014, 36:5-14.
9. Galliard T., Gallagher D.M. The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends. J. Cereal Sci. 1988, 8:147-154.
10. Gan Z., Ellis P.R., Schfield J.D. Mini review: gas cell stabilisation and gas retention in wheat bread dough. J. Cereal Sci. 1995, 21(3):215-230.
11. Gibson L.J., Ashby M.F. Cellular Solids, Structure and Properties 1997, Cambridge Press University.
12. Gomez M., Ronda F., Blanco C.A., Caballero P.A., Apesteguia A. Effect of dietary fibre on dough rheology and bread quality. Eur. Food Res. Technol. 2003, 216:51-56.
13. Katina K., Salmenkallio-Marttila M., Partanen R., Forssell P., Autio K. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT - Food Sci. Technol. 2006, 39(5):479-491.
14. Lai C.S., Hoseney R.C., Davis A.B. Effects of wheat bran in breadmaking. Cereal Chem. 1989, 66:217-219.
15. Lassoued N., Babin P., Della Valle G., Devaux M.F., Réguerre A.L. Granulometry of bread crumb grain: contributions of 2D and 3D image analysis at different scale. Food Res. Int. 2007, 40(8):1087-1097.
16. Launay B., Michon C. Biaxial extension of wheat flour dough: lubricated squeezing flow and stress relaxation properties. J. Texture Stud. 2008, 39:496-529.
17. Noort M.W.J., van Haaster D., Hemery Y., Schols H.A., Hamer R.J. The effect of particle size of wheat bran fractions on bread quality - evidence for fibre-protein interactions. J. Cereal Sci. 2010, 52(1):59-64.
18. Pomeranz Y., Shogren M.D., Finney K.F., Bechtel D.B. Fiber in breadmaking - effects on functional properties. Cereal Chem. 1977, 54(1):25-41.
19. Poutanen K., Sozer N., Della Valle G. How can technology help to deliver more of grain in cereal foods for a healthy diet?. J. Cereal Sci. 2014, 59(3):327-336.
20. Romano A., Toraldo G., Cavella S., Masi P. Description of leavening of bread dough with mathematical modelling. J. Food Eng. 2007, 83:142-148.
21. Salmenkallio-Marttila M., Katina K., Autio K. Effects of bran fermentation on quality and microstructure of high-fiber wheat bread. Cereal Chem. 2001, 78:429-435.
22. Shehzad A., Chiron H., Della Valle G., Kansou K., Lamrini B., Lourdin D. Energetical and rheological approaches of wheat flour during mixing with a spiral mixer. J. Food Eng. 2012, 110(1):60-70.
23. Shehzad A., Chiron H., Della Valle G., Kansou K., Ndiaye A., Réguerre A.L. Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions. Food Res. Int. 2010, 43(8):1995-2005.
24. Shogren M.D., Pomeranz Y., Finney K.F. Counteracting the deleterious effects of fiber in breadmaking. Cereal Chem. 1980, 58:142-144.
25. Sroan B.S., MacRitchie F. Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae. J. Cereal Sci. 2009, 49:41-46.
26. Turbin-Orger A., Boller E., Chaunier L., Chiron H., Della Valle G., Réguerre A.L. Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. J. Cereal Sci. 2012, 56(3):676-683.
27. van Vliet T. Strain hardening as an indicator of bread-making performance: a review with discussion. J. Cereal Sci. 2008, 48(1):1-9.
28. Wang M., Hamer R.J., van Vliet T., Oudgenoeg G. Interaction of water extractable pentosans with gluten protein: effect on dough properties and gluten quality. J. Cereal Sci. 2002, 36(1):25-37.
29. Wang M., Hamer R.J., van Vliet T., Gruppen H., Marseille H., Weegels P.L. Effect of water unextractable solids on gluten formation and properties: mechanistic considerations. J. Cereal Sci. 2003, 37(1):55-64.
30. Zhang D., Moore W.R. Wheat bran particle size effects on bread baking performance and quality. J. Sci. Food Agric. 1999, 79(6):805-809.