Plant Soil Environ., 2018, 64(5):203-208 | DOI: 10.17221/62/2018-PSE

Rheological properties of dough and baking quality of products using coloured wheatOriginal Paper

Luděk HŘIVNA1, Veronika ZIGMUNDOVÁ*,1, Iva BUREŠOVÁ2, Roman MACO1, Tomáš VYHNÁNEK3, Václav TROJAN3
1 Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
2 Department of Food Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
3 Department of Plant Biology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic

The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran.

Keywords: Triticum aestivum; grain characteristics; dough rheology; baking experiment; anthocyanins

Published: May 31, 2018  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
HŘIVNA L, ZIGMUNDOVÁ V, BUREŠOVÁ I, MACO R, VYHNÁNEK T, TROJAN V. Rheological properties of dough and baking quality of products using coloured wheat. Plant Soil Environ. 2018;64(5):203-208. doi: 10.17221/62/2018-PSE.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Abdel-Aal E.S.M., Hucl P. (2003): Composition and stability of anthocyanins in blue-grained wheat. Journal of Agricultural and Food Chemistry, 51: 2174-2180. Go to original source... Go to PubMed...
    2. 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. Go to original source...
    3. Bagheri R., Seyyedin S.M. (2011): The effect of adding rice bran fibre on wheat dough performance and bread quality. World Applied Sciences Journal (Special Issue of Food and Environment), 14: 121-125.
    4. BeMiller J., Whistler R. (2009): Starch: Chemistry and Technology. Cambridge, Academic Press.
    5. Brennan C.S., Cleary L.J. (2007): Utilisation Glucagel ® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation. Food Research International, 40: 291-296. Go to original source...
    6. Burešová I., Tokár M., Mareček J., Hřivna L., Faměra O., Šottníková V. (2017): The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science, 75: 158-164. Go to original source...
    7. Collar C., Bollain C., Rosell C.M. (2007): Rheological behaviour of formulated bread doughs during mixing and heating. Food Science and Technology International, 13: 99-107. Go to original source...
    8. Esposito F., Arlotti G., Bonifati A.M., Napolitano A., Vitale D., Fogliano V. (2005): Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Research International, 38: 1167-1173. Go to original source...
    9. Fang Y.Z., Yang S., Wu G. (2002): Free radicals, antioxidants, and nutrition. Nutrition, 18: 872-879. Go to original source... Go to PubMed...
    10. Hampl J., Příhoda J. (1985): Cereal Chemistry and Technology II. Prague, University of Chemictry and Technology Prague. (In Czech)
    11. Hou Z.H., Qin P.Y., Zhang Y., Cui S.H., Ren G.X. (2013): Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Research International, 50: 691-697. Go to original source...
    12. Kequan Z., Parry J.W., Yu L. (2005): Phenolic compounds in Foods and Natural Health Products. 1 st Edition. New Jersey, Rutgers Knievel D.C.
    13. Knievel D.C., Abdel-Aal E.S.M., Rabalski I., Nakamura T., Hucl P. (2009): Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.). Journal of Cereal Science, 50: 113-120. Go to original source...
    14. Kučerová J., Hřivna L., Šottníková V., Janečková M., Dostálová Y. (2014): Baking wheat flour experiments with the addition of colour wheat bran. Úroda, 12: 481-484. (In Czech)
    15. Kurek M., Wyrwisz J. (2015): The application of dietary fiber in bread products. Journal of Food Processing and Technology, 447: 74-80.
    16. Liu R.H. (2007): Whole grain phytochemicals and health. Journal of Cereal Science, 46: 207-219. Go to original source...
    17. Lutsey P.L., Jacobs D.R.Jr., Kori S., Mayer-Davis E., Shea S., Steffen L.M., Szklo M., Tracy R. (2007): Whole grain intake and its cross-section association with obesity, insulin resistance, inflammation, diabetes and subclinical CVD: The MESA study. British Journal of Nutrition, 98: 397-405. Go to original source... Go to PubMed...
    18. Martinek P., Škorpík M., Chrpová J., Fučík P. (2012): Skorpion - A variety of winter wheat with blue grain. Obilnářské listy, 10: 78-79. (In Czech)
    19. Mondal A., Datta A.K. (2008): Bread baking - A review. Journal of Food Engineering, 86: 465-474. Go to original source...
    20. Müllerová M., Skoupil J. (1988): Technology (for the 4th year of SPS in the branch of flour processing). Prague, SNTL. (In Czech)
    21. Pasqualone A., Bianco A.M., Paradiso V.M., Summo C., Gambacorta G., Caponio F., Blanco A. (2015): Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, 180: 64-70. Go to original source... Go to PubMed...
    22. Ranken M.D., Kill R.C., Baker C. (1997): Food Industries Manual. 24 th Edition. London, Chapman Hall. Go to original source...
    23. Roozendaal H., Abu-Hardan M., Frazier R.A. (2012): Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions. Journal of Food Engineering, 111: 606-611. Go to original source...
    24. Topping D. (2007): Cereal complex carbohydrates and their contribution to human health. Journal of Cereal Science, 46: 220-229. Go to original source...
    25. Zhao M., Luo Y., Li Y., Liu X., Wu J., Liao X., Chen F. (2013): The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry, 141: 3260-3267. Go to original source... Go to PubMed...
    26. Zhang L., Lucas T., Doursat C., Flick D., Wagner M. (2007): Effects of crust constraints on bread expansion and CO 2 release. Journal of Food Engineering, 80: 1302-1311. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content