Bran-induced effects on the evolution of bubbles and rheological properties in bread dough

Journal of Texture Studies

Volumn 48, Issue 5, 2017, Pages 415-426

  Ishwarya, S Padma ^a,b   Desai, Kiran M ^c   Naladala, Srinivasulu ^c   Anandharamakrishnan, C ^a,b,d  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

^c General Mills India Private Limited   (India)

^d INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

Author keywords

bread dough; bubble growth; coalescence; elastic modulus; overpressure; wheat bran

Indexed keywords

BAKERY PRODUCTS; COALESCENCE; ELASTIC MODULI; FERMENTATION; IMAGE PROCESSING; PRODUCT DEVELOPMENT;

BREAD DOUGH; BUBBLE GROWTH; CONFOCAL LASER SCANNING MICROSCOPY; DYNAMIC OSCILLATORY RHEOMETRY; IMAGE PROCESSING TOOLS; NEW PRODUCT DEVELOPMENT; OVERPRESSURE; WHEAT BRAN;

FOOD PRODUCTS;

WATER;

ANALYSIS; BREAD; CHEMICAL PHENOMENA; DIETARY FIBER; FERMENTATION; FLOUR; FLOW KINETICS; FOOD HANDLING; GAS; PHYSIOLOGY; PROCEDURES; PROTEIN STABILITY; VISCOSITY; YOUNG MODULUS;

BREAD; CHEMICAL PHENOMENA; DIETARY FIBER; ELASTIC MODULUS; FERMENTATION; FLOUR; FOOD HANDLING; FOOD TECHNOLOGY; GASES; PROTEIN STABILITY; RHEOLOGY; VISCOSITY; WATER;

EID: 85012934276     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12244     Document Type: Article

References (72)

1. Approved methods of the American Association of Cereal Chemists. (2000). Approved methods of the American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists Inc. (38-10, 44-15A, 80-01, 56-70, 54-21).
2. Alamilla, B. L., Chanona, P. J. J., Jimenez, A. A. R., & Gutiérrez, L. G. F. (2005). Description of morphological changes of particles along spray drying. Journal of Food Engineering, 67, 179–184.
3. Almeida, E. L., Chang, Y. K., & Steel, C. J. (2013). Dietary fibre sources in bread: Influence on technological quality. LWT-Food Science and Technology, 50, 545–553.
4. Babin, P., Valle, G. D., Chiron, H., Cloetens, P., Hoszowska, J., Pernot, P., … Dendievel, R. (2006). Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking. Journal of Cereal Science, 43, 393–397.
5. Baier, F. O. (2001). Mass Transfer Characteristics of a Novel Gas-Liquid Contactor, The Advanced Buss Loop Reactor (A Dissertation submitted to the Swiss Federal Institute of Technology for degree of Doctor of Technical Sciences). Zurich.
6. Betty, A., Bartlogmiej, R., & Bruce, R. H. (2002). Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy. Scanning, 24, 1–5.
7. Bloksma, A. H. (1990). Rheology of the breadmaking process. Cereal Foods World, 35, 228–236.
8. Bock, J. E., & Damodaran, S. (2013). Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocolloids, 31, 146–155.
9. Brujan, E. (2011). Cavitation in non-newtonian fluids: With biomedical and bioengineering applications (pp. 63–116). Heidelberg: Springer Science and Business Media.
10. Calderón-Domínguez, G., Chanona-Pérez, J., Ramos-Cruz, A. L., López-Lara, A. I., Tlapale-Valdivia, A. D., & Gutiérrez-López, G. F. (2008). Fractal and image analysis of Mexican sweet bread bubble distribution: Influence of fermentation and mixing time. In G. M. Campbell, M. G. Scanlon, & D. L. Pyle (Eds.), Bubbles in food II: Novelty, health, and luxury (pp. 73–82). Egan Press [for the American Association of Cereal Chemists], St.Paul, Minnesota, U.S.A.
11. Campbell, G. M., & Mougeot, E. (1999). Creation and characterization of aerated food products. Trends in Food Science and Technology, 10(9), 283–296.
12. Campbell, G. M., & Martin, P. J. (2012). Bread aeration and dough rheology: An introduction. In S. P. Cauvain (Ed.), Breadmaking: Improving quality (Chapter 12, pp. 299–336). Cambridge, UK: Woodhead Publishing Limited.
13. Campbell, G. M., Ross, M., & Motoi, L. (2008). Bran in bread: Effects of particle size and level of wheat and oat bran on mixing, proving and baking. In G. M. Campbell, M. G. Scanlon, & D. L. Pyle (Eds.), Bubbles in food II: Novelty, health, and luxury (pp. 337–354). Egan Press [for the American Association of Cereal Chemists], St.Paul, Minnesota, U.S.A.
14. Cauvain, S. P., & Young, L. S. (2006). Baked products: Science, technology and practice (pp. 99–119). United Kingdom: Blackwell Publishing Limited.
15. Chakrabarti-Bell, S., Wang, S., Patel, M. J., Weiss, R. M., & Austin, P. J. (2013). Bubbles in chapatti doughs. Journal of Cereal Science, 57, 504–513.
16. Chakrabarti-Bell, S., Wang, S., & Siddique, K. H. M. (2014). Flour quality and disproportionation of bubbles in bread doughs. Food Research International, 64, 587–597.
17. Chiotellis, E., & Campbell, G. M. (2003a). Proving of bread dough I: Modelling the evolution of the bubble size distribution. Trans IChemE Part C, Food and Bioproducts Processing, 81, 194–206.
18. Chiotellis, E., & Campbell, G. M. (2003b). Proving of bread dough II: Measurement of gas production and retention. Trans IChemE Part C, Food and Bioproducts Processing, 81, 207–216.
19. Cordoba, A. (2010). Quantitative fit of a model for proving of bread dough and determination of dough properties. Journal of Food Engineering, 96, 440–448.
20. Cui, W. S. (2001). Polysaccharide gums from agricultural products: Processing, structures and functionality (pp. 167–228). Lancaster: CRC Press.
21. Deshlara, P., Mehra, A., & Ghosal, D. (2009). Evolution of bubble size distribution in baked foods. Journal of Food Engineering, 93(2), 192–199.
22. Dickinson, E., Ettelaie, R., Kostakis, T., & Murray, B. S. (2004). Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles. Langmuir, 20, 8517–8525.
23. Dreese, P. C., & Hoseney, R. C. (1982). Baking properties of the bran fraction from brewer's spent grains. Cereal Chemistry, 59, 89–91.
24. Elmehdi, H. M., Page, J. H., & Scanlon, M. G. (2007). Evaluating dough density changes during fermentation by different techniques. Cereal Chemistry, 84, 250–252.
25. Everitt, S. L., Harlen, O. G., & Wilson, H. J. (2006). Bubble growth in a two-dimensional viscoelastic foam. Journal of Non-Newtonian Fluid Mechanics, 137, 46–59.
26. Gaines, C. S. (2000). Report of the AACC committee on soft wheat flour. Method 56–11. Solvent Retention Capacity Profile. Cereal Foods World, 45, 303–306.
27. Gan, Z., Ellis, P. R., Vaughan, J. G., & Galliard, T. (1989). Some effects of nonendosperm components of wheat and of added gluten on wholemeal bread microstructure. Journal of Cereal Science, 10, 81–91.
28. Gómez, M., Jimenez, S., Ruiz, E., & Oliete, B. (2011). Effect of extruded wheat bran on dough rheology and bread quality. LWT-Food Science and Technology, 44, 2231–2237.
29. Gómez, M., Ronda, F., Blanco, C. A., Caballero, P. A., & Apesteguía, A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, 216, 51–56.
30. Guy, R. C. E. (1995). Cereal processing: The baking of bread, cakes and pastries, and pasta production. In S.T. Beckett (Ed.), Physico-chemical aspects of food processing (pp. 258–275). Glasgow, UK: Blackie Academic and Professional, an Imprint of Chapman and Hall.
31. Haeri, M., & Haeri, M. (2015). ImageJ plugin for analysis of porous scaffolds used in tissue engineering. Journal of Open Research Software, 3(1), e1. doi:http://doi.org/10.5334/jors.bn.
32. Hailemariam, L., Okos, M., & Campanella, O. (2007). A mathematical model for the isothermal growth of bubbles in wheat dough. Journal of Food Engineering, 82(4), 466–477.
33. Herzhaft, B. (1999). Rheology of aqueous foams: A literature review of some experimental works oil and gas science and technology – review. Revue d'IFP Energies Nouvelles, 54, 587–596.
34. Indrani, D., Prabhashankar, P., Rajiv, J., & Venkateswararao, G. (2003). Scanning electron microscopy, rheological characteristics, and bread-baking performance of wheat-flour dough as affected by enzymes. Journal of Food Science, 68, 2804–2809.
35. Jakubczyk, E., & Niranjan, K. (2006). Transient development of whipped cream properties. Journal of Food Engineering, 77, 79–83.
36. Kokelaar, J. J., & Prins, A. (1995). Surface rheological properties of bread dough components in relation to gas bubble stability. Journal of Cereal Science, 22, 53–61.
37. Koksel, F., Aritan, S., Strybulevych, A., Page, J. H., & Scanlon, M. G. (2016). The bubble size distribution and its evolution in non-yeasted wheat flour doughs investigated by synchrotron X-ray microtomography. Food Research International, 80, 12–18.
38. Lai, C. S., Hoseney, R. C., & Davis, A. B. (1989). Effects of wheat bran in breadmaking. Cereal Chemistry, 66, 217–219.
39. Lee, D. J., & Fan, L. S. (2002). The expanding world of chemical engineering (pp. 157–184). New York: Taylor and Francis.
40. Liu, L. X., Lister, J. D., Iveson, S. M., & Ennis, B. J. (2000). Coalescence of deformable granules in wet granulation processes. AIChE Journal, 46, 529–539.
41. Majzoobi, M., Farahnaky, A., Nematolahi, Z., Hashemi, M. M., & Ardakani, M. J. T. (2013). Effect of different levels and particle sizes of wheat bran on the quality of flat bread. Journal of Agricultural Science and Technology, 15, 115–123.
42. Manisseri, C., & Gudipati, M. (2010). Bioactive xylo-oligosaccharides from wheat bran soluble polysaccharides. LWT-Food Science and Technology, 43, 421–430.
43. Menjivar, J. A. (1986). A new model to characterize the rheological properties of dough: Practical implications. Paper presented at Annual AIChE Meeting, November 2-7, Miami Beach, FL.
44. Menjivar, J. A. (1990). Fundamental aspects of dough rheology. In Dough rheology and baked product texture (pp. 1–28). Van Nostrand Reinhold, New York: An AVI Book.
45. Menjivar, J. A., & Kivett, C. (1986). Rheological properties of dough in shear deformation and their relation to gas holding capacity. Paper presented at the 71st MCC Annual Meeting, October 5-9, Toronto, Canada.
46. Mezzenga, R., Schurtenberger, P., Burbidge, A., & Michel, M. (2005). Understanding foods as soft materials. Nature Materials, 4, 729–740.
47. Mills, E. N. C., Wilde, P. J., Salt, L. J., & Skeggs, P. (2003). Bubble formation and stabilization in bread dough. Food and Bioproducts Processing, 81(3), 189–193.
48. Mirsaeedghazi, H., Emam-Djomeh, Z., & Mousavi, S. M. A. (2008). Rheometric measurement of dough rheological characteristics and factors affecting it. International Journal of Agriculture and Biology, 10, 112–119.
49. Naber, A., Liu, C., & Feng, J. J. (2008). The nucleation and growth of gas bubbles in a Newtonian fluid: An energetic variational phase field approach. Contemporary Mathematics, 466, 95–120.
50. Odgaard, A., & Gundersen, H. J. G. (1993). Quantification of connectivity in cancellous bone, with special emphasis on 3-D reconstructions. Bone, 14, 173–182.
51. Pomeranz, Y. (1998). Chemical composition of kernel structures (pp. 97–158). In Y. Pomeranz (Ed.), Wheat: Chemistry and technology. Berlin: Springer.
52. Rogers, D. E., & Hoseney, R. C. (1982). Problems associated with producing whole wheat bread. Bakers Digest, 56, 22.
53. Romano, A., Cavella, S., Toraldo, G., & Masi, P. (2013). 2D structural imaging study of bubble evolution during leavening. Food Research International, 50(1), 324–329.
54. Rosell, C. M., Rojas, J. A., & De Barber, B. C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75–81.
55. Roth, A. E., Jones, C. D., & Durian, D. J. (2013). Bubble statistics and coarsening dynamics for quasi-two-dimensional foams with increasing liquid content. Physical Review E, 87, 042304.
56. Scholten, E. (2014). Ice cream. In H. G. Merkus & G. M. H. Meesters (Eds.), Particulate products: Tailoring properties for optimal performance (pp. 273–294). Switzerland: Springer International Publishing.
57. Sikora, M., Kowalsk, I. S., Krystyjan, M., Ziobro, R., Wrona, P., Curic, D., & LeBail, A. (2012). Starch gelatinization as measured by rheological properties of the dough. Journal of Food Engineering, 96, 505–509.
58. Shah, P., Campbell, G. M., McKee, S. L., & Rielly, C. D. (1998). Proving of bread dough: Modelling the growth of individual bubbles. Trans IChemE, 76(Part C), 73–79.
59. Shenoy, A. H., & Prakash, J. (2002). Wheat bran (Triticum aeastivum): Composition, functionality and incorporation in unleavened bread. Journal of Food Quality, 25, 197–211.
60. Shimiya, Y., & Yano, T. (1988). Rates of shrinkage and growth of air bubbles entrained in wheat flour dough. Agricultural and Biological Chemistry, 52(11), 2879–2883.
61. Stading, M. (2010). Food rheology. In C. Gallegos (Ed.), Rheology (Vol. II, pp. 283–306). United Kingdom: Eolss Publishers.
62. Stocco, A., Rio, E., Binks, B. P., & Langevin, D. (2011). Aqueous foams stabilized solely by particles. Soft Matter, 7(4), 1260–1267.
63. Tanhehco, E. J., & Ng, P. K. W. (2008). Soft wheat quality. In S. G. Sumnu & S. Sahin (Eds.), Food engineering aspects of baking sweet goods (pp. 1–30). Boca Raton, FL: CRC Press.
64. Turbin-Orger, A., Boller, E., Chaunier, L., Chiron, H., Della Valle, G., & Réguerre, A. L. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, 56, 676–683.
65. Upadhyay, R., Ghosal, D., & Mehra, A. (2012). Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering, 109, 104–113.
66. Uthayakumaran, S., Newberry, M., Phan-Thien, N., & Tanner, R. (2002). Small and large strain rheology of wheat gluten. Rheologica Acta, 41(1-2), 162–172.
67. Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002). Effect of the addition of different fibres onwheat dough performance and bread quality. Food Chemistry, 79, 221–226.
68. Wang, M., Hamer, R. J., van Vliet, T., Gruppen, H., Marseill, H., & Weegels, P. L. (2003). Effect of water unextractable solids on gluten formation and properties: Mechanistic considerations. Journal of Cereal Science, 37(1), 55–64.
69. Weon, B. M., & Je, J. H. (2012). Coalescence preference depends on size inequality. Physical Review Letters, 108, 224501.
70. Wilde, P. (2012). Foam formation in dough and bread quality, In S. P. Cauvain (Ed.), Breadmaking: Improving quality (pp. 370–399). Cambridge, UK: Woodhead Publishing Limited.
71. Zhang, D., & Moore, W. R. (1997). Effect of wheat bran particle size on dough rheological properties. Journal of the Science of Food and Agriculture, 74, 490–496.
72. Zhang, F. H., Li, E. Q., & Thoroddsen, S. T. (2009). Satellite formation during coalescence of unequal size drops. Physical Review Letters, 102, 104502-1–104502-4.