Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour

Journal of Cereal Science

Volumn 69, Issue , 2016, Pages 40-48

  Bucsella, Blanka ^a   Molnár, Dóra ^a   Harasztos, Anna Helga ^a   Tömösközi, Sándor ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Bread quality; Mixolab; RVA; Wheat aleurone

Indexed keywords

EID: 84959020269     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2016.02.007     Document Type: Article

References (30)

1. Armero E., Collar C. Texture properties of formulated wheat doughs. Z. fur Leb. -forsch. A 1997, 204:136-145.
2. Bagdi A., Tóth B., Lorincz R., Szendi S., Gere A., Kókai Z., Sipos L., Tömösközi S. LWT - food science and technology effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread. LWT - Food Sci. Technol. 2016, 65:762-769.
3. Biliaderis C.G., Izydorczyk M.S., Rattan O. Effect of arabinoxylans on bread-making quality of wheat flours. Food Chem. 1995, 53:165-171.
4. Blandino M., Sovrani V., Marinaccio F., Reyneri A., Rolle L., Giacosa S., Locatelli M., Bordiga M., Travaglia F., Coïsson J.D., Arlorio M. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chem. 2013, 141:2549-2557.
5. Buksa K., Nowotna A., Praznik W., Gambuś H., Ziobro R., Krawontka J. The role of pentosans and starch in baking of whole meal rye bread. Food Res. Int. 2010, 43:2045-2051.
6. Chang R., Li C., Shiau S. Physico-chemical and Sensory Properties of Bread Enriched with Lemon Pomace Fiber 2015 2015, 180-185.
7. CODEX H. Codex Alimentarius Hungaricus: 2-61 Directiva for Milling Products 2007.
8. Gan Z., Ellis P.R., Schofield J.D. Gas cell stabilisation and gas retention in wheat bread dough. J. Cereal Sci. 1995, 21:215-230.
9. Gebruers K., Courtin C.M., Delcour J.A. Quantification of arabinoxylans and their degree of branching using gas chromatography. HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals 2009, 177-189. P.R. Shewry, J.L. Ward (Eds.).
10. Harasztos A., Balázs G., Csoke P.N., D'Amico S., Schönlechner R., Tömösközi S. How arabinoxylans modify gluten and starch related wheat flour characteristics. Acta Aliment. 2015, 1-9.
11. Hemery Y., Holopainen U., Lampi A.-M., Lehtinen P., Nurmi T., Piironen V., Edelmann M., Rouau X. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electrostatic separation of particles. J. Cereal Sci. 2011, 53:9-18.
12. Van Hung P., Maeda T., Morita N. Dough and bread qualities of flours with whole waxy wheat flour substitution. Food Res. Int. 2007, 40:273-279.
13. ICC ICC Approved Methods (Method No. 104/1, 105/2, 106/2, 110/1, 113, 136) 1996.
14. ICC ICC Approved Method (Method No. 162) Rapid Pasting Method Using the Newport Rapid Visco Analyser 1996.
15. ICC ICC Approved Method (Method No. 107/1): Determination of the "Falling Number" According to Hagberg - as a Measure of the Degree of Alpha-amylase Activity in Grain and Flour 1995.
16. Kaack K., Pedersen L., Nygaard H. New Potato Fibre for Improvement of Texture and Colour of Wheat Bread 2006, 199-207.
17. Kendall C.W.C., Esfahani A., Jenkins D.J.A. The link between dietary fibre and human health. Food Hydrocoll. 2010, 24:42-48.
18. Koehler P., Wieser H. Handbook on Sourdough Biotechnology 2013, 17-40. (Chapter 2), Springer US, Boston, MA.
19. Ktenioudaki A., Gallagher E. Recent advances in the development of high-fibre baked products. Trends Food Sci. Technol. 2012, 28:4-14.
20. Laurikainen T., Harkonnen H., Autio K., Poutanen K. Effects of enzymes in fibre-enriched baking. J. Sci. Food Agric. 1998, 76:239-249.
21. Morales-Ortega A., Carvajal-Millan E., López-Franco Y., Rascón-Chu A., Lizardi-Mendoza J., Torres-Chavez P., Campa-Mada A. Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure. Molecules 2013, 18:8417-8428.
22. MSZ Flour Test Methods 1989, Baking test (MSZ-6369-8:1988).
23. 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, 52:59-64.
24. Nyman M., Siljeström M., Pedersen B., Bach Knudsen K.E., Asp N.-G., Johansson C.-G., Eggum B.O. Dietary fiber content and composition in six cereals at different extraction rates. Cereal Chem. 1984, 61:14-19.
25. Peruffo A.D.B., Pogna N.E., Curioni C. Evidence for the presence of disulfide bonds between beta-amylase and low molecular weight glutenin subunits. Proceedings of 6th International Gluten Workshop "Gluten 96" 1996, 45-54. Royal Australian Chemical Institute, Australia. L. O'Brien, A.B. Blakeney, A.S. Ross, C.W. Wrigley (Eds.).
26. Ragaee S.M., Campbell G.L., Scoles G.J., McLeod J.G., Tyler R.T. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of whole meals and breads. J. Agric. Food Chem. 2001, 49:2446-2453.
27. Rosell C.M., Collar C., Haros M. Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab. Food Hydrocoll. 2007, 21:452-462.
28. Schmiele M., Jaekel L.Z., Patricio S.M.C., Steel C.J., Chang Y.K. Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour. Int. J. Food Sci. Technol. 2012, 47:2141-2150.
29. Sudha M.L., Vetrimani R., Leelavathi K. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem. 2007, 100:1365-1370.
30. Voicu G., Constantine G., Stephan E.M., Ipate G. Variation of farinographic parameters of doughs obtained from wheat and rye flour mixtures during kneading. Sci. Bull. Ser. D. Mech. Eng. 2012, 74:307-320.