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Agricultural Sciences in China 2008年第4期7卷 395-404页

作者： LI Yong-qiang ZHU Ren-jun TIAN Ji-chun College of Food Science and Technology Yunnan Agricultural University Kunming 650201 P.R.China State Key Laboratory of Crop Biology/Group of Quality Wheat Breeding Shandong Agricultural University Tai＇an 271018 P.R.China

A strong gluten wheat cultivar Shannong 12 and a medium-strength wheat cultivar Shannong 11 were used to investigate the effects of wheat protein contents and protein fractions on dough rheological properties using a reconstitution method. The results indicated that the peak height, peak width, peak integral, resistance to extension and area under the curve were increased when protein content increased to 120, 140, and 160% （w/w） of the protein content in the base flours for doughs made from each wheat cultivar. All protein fractions were added to each of the base flours at three levels （0.25, 0.50 and 1.00%, w/w） based upon the protein content. The mixograph dough development time, peak width, and resistance to extension increased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added and increased systematically with increasing levels of these fractions. Peak integral increased by adding and increasing protein content, however, albumin-globulin had no obvious effects. Extensibility at rupture decreased when the glutenin, insoluble glutenin, soluble glutenin, and glutenin macropolymer were added, and decreased systematically with increasing levels of these fractions. However, extensibility at rupture increased when the monomeric protein, albumin-globulin, and gliadin were added, and increased systematically with increasing levels of these fractions.

关键词： dough reconstitution protein content protein fraction rheological properties

Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

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The Crop Journal 2014年第4期2卷 195-200页

作者： Xiushi Yang Li Wu Zhihua Zhu Guixing Ren Sancai Liu Institute of Crop Science Chinese Academy of Agricultural Sciences Faculty of Biotechnology Industry Chengdu University

The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time(DT), stability time(ST), and farinograph quality number(FQN)were evaluated, as well as the flour quality traits of protein(PC), wet gluten content(WGC), and sedimentation value(SV). The coefficients of variation of DT(40.5%), ST(58.1%), and FQN(42.4%) were higher than those of PC(9.1%), WGC(10.1%), and SV(15.3%). Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable.

关键词： Rheological property Flour quality dough Genetic improvement Wheat

Quality deterioration and improvement of wheat gluten protein in frozen dough

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Grain & Oil Science and Technology 2020年第1期3卷 29-37页

作者： Wenjuan Feng Sen Ma Xiaoxi Wang College of Food Science and Technology Henan University of TechnologyZhengzhou 450001China

Frozen dough technology can effectively recover sensory quality of frozen flour *** technique has gradually drawn the research interest in the industrialization of staple ***,the quality of the final frozen products remains inferior to that of fresh *** study reviewed the deterioration of gluten network in dough caused by ice recrystallization and various *** study also investigated the optimization of the freezing process and other empirical improvement *** for future research were also provided.

关键词： Frozen dough Gluten protein Poor quality Improved technology

Determination and Degradation of Potassium Bromate Content in dough and Bread Samples Due to the Presence of Metals

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American Journal of Analytical Chemistry 2016年第6期7卷 487-493页

作者： Ahmad Abu-Obaid Shatha AbuHasan Basem Shraydeh Department of Chemistry An-Najah National University Nablus Palestine

Potassium bromate (PB) is used in bread making as an agent of maturation;however, it is classified as a potential carcinogen. In the present study, a rapid, simple, precise and accurate testing method has been developed to determine the level of bromate ions in bread, which is based on a reaction of bromate ions with iodide ions in acidic medium to produce iodine (I2). The absorbance of iodine (I2) was measured at 352 nm, and bromate ions reacted with iodide during the first 3 minutes after initiation of the reaction. The proposed method has been successfully applied to the determination of bromate ions in commercial bread. In this work, we found that bromate ions alone degraded at about 400°C, however, during bread making they degraded at 150°C - 200°C, this mightbe due to the presence of metals [Fe, Mg, Zn, Mn, Cu and Al] in flour which served as catalysts. In this study we found that the use of two grams (2 g) of PB per bag flour (60 kg) was safe.

关键词： Potassium Bromate dough Bread Catalyst Flame Atomic Absorption Inductively Coupled Plasma Mass Spectrometry

Effect of split applications of urea on protein size distribution, physical dough properties, and baking performance of five experimental bread wheat lines

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Agricultural Sciences 2011年第3期2卷 181-190页

作者： Alma Rosa Islas-Rubio Karla Chávez-Quiroz Francisco Vásquez-Lara Brenda Silva-Espinoza María del Carmen Granados-Nevárez Humberto Gonzalez-Ríos Miguel Camacho-Casas Departamento de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria Km 0.6 Hermosillo Sonora México Departamento de Tecnología de Alimentos de Origen Vegetal Centro de Investigación en Alimentación y Desarrollo A.C. Carretera a la Victoria Km 0.6 Hermosillo Sonora México. 83000

Five experimental bread wheat lines (BWL) were grown at the Yaqui Valley Experimental Station in Sonora, México during two consecutive growing cycles. The effect of five nitrogen fertilization (NF) treatments on protein size distribution (PSD), physical dough properties (PDP), and baking performance of the BWL was evaluated. Polymeric and monomeric proteins were evalu-ated by SE-HPLC. PDP were carried out by the National Mixograph and the TA-XT2 Texture Analyzer. Baking performance was evaluated using the straight dough method. Protein content (PC), main protein fractions (glutenins, gliadins, albumins-globulins), and mixograph development time (MDT) were significantly influenced by NF treatment and BWL but not by their interaction. On the other hand, PDP measured by the Kieffer rig, and baking performance were significantly influenced by the main factors (NF and BWL) and their interaction. The amount and timing of fertilizer applied to the BWL modified the PC, PSD, PDP, and bread loaf volume. PDP exhibited a larger variation in comparison to the PSD of glutenins. The split application of 150 kg of urea/ha (50-50-50) to all BWL showed a better loaf volume response than the same amount of urea applied at sowing (150-0-0). The application of 300 kg of urea/ha to all BWL, either at sowing or at three split applications of 100 kg of urea/ha each, resulted in higher flour unextractable polymeric protein (FUPP). On the other hand, the split application of 100-100-100 kg of urea/ha to three of the BWL represented the higher total unextractable polymeric protein (TUPP). Differences on PC and PSD were reflected on differences on PDP and bread loaf volume observed among the BWL.

关键词： Wheat Nitrogen Fertilization Protein Composition dough Properties

Dynamic Rheological Properties of Wheat Flour dough

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Dynamic Rheological Properties of Wheat Flour Dough

Effect of Pectins on dough Rheology and Chinese Steamed Bread Quality

首届中国食品感官科学学术研讨会暨《食品感官科学》课程建设研讨会

作者： Yihu Song~* Qiang Zheng (Institute of Polymer Composites,Department of Polymer Science and Engineering,Zhejiang University,Hangzhou 310027,China,

Knowledge of the rheological behavior of wheat flour doughs is essential to control the food-making process and to produce high quality of final *** testing especially small amplitude oscillatory dynamic testing is a powerful tool for examining the fundamental properties of doughs by exploring the structures, properties and molecular *** review outlines researches of dynamic rheological properties of dough and the influences of the flour composition.

关键词： Wheat flour dough Rheological properties

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Grain & Oil Science and Technology 2018年第2期1卷 77-84页

作者： LI Jinxin YIN Lijun LI Jinlong Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients College of Food Science and Nutritional Engineering China Agricultural University

dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.

关键词： Pectin dough Rheological properties Chinese steamed bread quality

Shandong Heze dough Figurine Art Research

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海外英语 2011年第12X期 382-383页

作者：侯丹晨 Qingdao University

dough figurine is an important genre of Chinese folk art, a constituent of the Chinese treasury of national culture and traditional culture. It is rooted in folks, and stems from the livelihood , and reflects the wisdom and feelings of social mass, and their aesthetical experience stored up from everyday life , and its beauty is not replaceable by the great industrialization.

关键词： Heze dough figurine huagong caozhou dough doll

Study on the effect of wheat bran dietary fiber on the rheological properties of dough

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Grain & Oil Science and Technology 2019年第1期2卷 1-5页

作者： Ning Liu Sen Ma Li Li Xiaoxi Wang College of Food Science and Technology Henan University of Technology

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological *** this paper,wheat bran dietary fiber(WBDF)with different levels(0,3%,6%,9%,12%)were added to wheat flour and the characterization of dough rheological properties was conducted by rapid visco-analyzer,farinograph,as well as rotational *** results from pasting properties showed a gradual reduction in peak viscosity,trough viscosity,final viscosity and setback with increasing WBDF *** high WBDF concentration,the significant increase of water absorption,formation time as well as weakening degree implied the harder formation of gluten network structure and the competition for water between gluten and WBDF *** conclusion was in line with the findings from dynamic rheology tests,in which the doughs containing WBDF were more sensitive to strain regardless of their rigid and stiff *** study revealed vulnerable dough structure induced by WBDF,as well as the strengthened elastic property,elaborating the harmful effects ofWBDF on the rheological properties of doughs.

关键词： Wheat bran dietary fiber Wheat dough Rheological properties Viscoelasticity

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

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Grain & Oil Science and Technology 2018年第2期1卷 85-90页

作者： CHEN Di WANG Jinshui JIA Feng ZHANG Changfu College of Biological Engineering Henan University of Technology

The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during ***, inclusion of 30% sourdough produced the best protective effect on product staling.

关键词： Sourdough Chinese steamed bread dough quality Shelf life Texture profile analysis