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Turkuaz kitchen : traditional & modern dough recipes for sweet & savory bakes
\"In her first cookbook, social media star and baker Bëtul Tunç of Turkuaz Kitchen shows us how to create sweet and savory doughs and offers 75 recipes on how to use them in main meals and desserts\"-- Provided by publisher.
BOOK
Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations
There is growing interest in the application of natural ingredients to replace chemical dough improvers in bread formulations in order to meet consumer demands of clean label products. The goal of this study was to evaluate the dough quality and baking quality of hard red spring (HRS) wheat flour blends to replace commercial dough improvers. Hard red winter (HRW) wheat flour is commonly used in bread and diner roll formulations. In this study, doughs were prepared by adding 10%, 20%, 30%, and 40% of HRS wheat flour to HRW wheat base-flour to compare the dough quality and baking quality relative to different levels of commercial improvers. Additional to commercial HRS flour, two commonly grown HRS wheat varieties (Glenn and Linkert) were included in the study. All of the HRS wheat flour blends had significantly (p < 0.05) higher farinograph stability and extensograph resistance at 135 min than doughs containing most of the commercial additives. Bread flour with 40% Glenn and 40% Linkert showed the highest loaf volumes of 920 cm3 and 950 cm3, respectively with the firmness of 1553.50 and 1525.50 mN, respectively. Baking quality of HRS wheat flour blends also showed significant (p < 0.05) correlation with dough rheology but commercial additives did not have the correlations. Therefore, HRS wheat flour may be used as a replacement for dough improvers, as it had better dough and bread properties compared to commercial additives and provides a great alternative for “clean-label” bread products.
Journal Article
Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU4, FU6, FU8, FU10, and FU12) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits.
Journal Article
Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough
Frozen dough attracts attention from the consumers of the developing countries as an alternative to regular bread making process. Incorporation of β-glucan into wheat flour-based frozen dough would improve the health benefits to the consumers. An attempt was made in this work to extend the frozen dough concept by formulating an Arabic bread dough, which consists of β-glucan concentrate, brown wheat flour, xanthan gum, salt, yeast, sugar, and trehalose. The influence of freezing and frozen storage at − 20 °C for 9 weeks on Arabic bread dough rheology, fermentation efficiency, and final bread quality was studied in this work. The freezing process significantly hardened the dough. Extensigraph, extensional rheology, TPA, and microstructural analysis of the frozen dough indicated that the textural/structural attributes, and bread making quality remained unchanged during first 6 weeks of storage (p > 0.05), however, the dough quality deteriorates on further storage (p < 0.05). The water mobility and the ice melting temperature of the stored doughs varied as evidenced by nuclear magnetic resonance and differential scanning calorimetry measurements, respectively. The incorporation of xanthan gum and trehalose could possibly assist to retain the moisture contents in the dough, and retain the activity of yeast in the frozen dough, respectively.
Journal Article
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace
Mediterranean countries are known for their high-quality olives and the production and consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving attention for its potential as a functional compound in food products, reflecting its physiology- and health-promoting attributes. This study assessed the physico-chemical characteristics of OP obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation on the baking performance of wheat dough. We assessed the rheological parameters, pasting profile, and fermentation of doughs obtained through the partial substitution of wheat flour with OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied parameters compared with control samples. Positive effects included a decrease in development time, improved dough stability and storage, and superior loss modulus and gas retention capacity. Negative effects comprised an increase in dough resistance and a decrease in dough development height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in the OP dough were due to the interactions between polyphenols and fibre with water and the starch–gluten matrix. This study found improvements in dough characteristics following the substitution of wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of OP would be associated with greater nutritional and health benefits, they resulted in a degradation of the dough’s attributes, producing a gluten-free-like matrix in the final product.
Journal Article
Effects of β-glucanase on the dough and powder properties of highland barley–wheat blended dough
Abstract
This study investigated how β-glucanase (BGS) alters the dough and powder properties of two highland barley varieties, Kunlun-14 and Zangqing-18, to optimise high-fibre barley products via enzymatic modification. Peak viscosity decreased owing to reduced β-glucan barrier effects and weaker gluten networks. Breakdown value initially decreased before increasing. Final viscosity and retrogradation decreased as amylose recrystallisation was inhibited. Zangqing-18 had a lower pasting temperature but higher shear and retrogradation resistance. β-Glucan content decreased with BGS level, while starch, amylose, and protein contents varied nonlinearly. β-glucan inversely correlated with amylose and positively with protein. Particle size remained stable, while molecular chains shortened. β-Glucanase reduced water absorption, development time, and stability, weakening gluten strength. Zangqing-18 demonstrated increased sensitivity, displaying enhanced starch stability and reduced retrogradation, whereas Kunlun-14 showed greater increases in tensile properties. β-Glucanase enhances gluten hydration, reduces pore size, and strengthens the gluten–starch network, demonstrating value in high-fibre barley food development.
Graphical Abstract
Graphical Abstract
Journal Article
Effects of the Foliar Application of Potassium Fertilizer on the Grain Protein and Dough Quality of Wheat
Potassium (K) has a significant effect on wheat yield and quality. Owing to the limitations of irrigation and production costs, soil-based applications of potassium fertilizer are not performed in wheat production on the Loess Plateau of China. In the late growth stage of wheat, potassium deficiency occurs even under sufficient nitrogen/phosphorus (N/P) levels, so it is necessary to supplement potassium through foliar spraying. However, there are few studies on the effect of the foliar application of potassium fertilizer (KFA) on wheat quality. Field experiments were conducted at two experimental sites for 2 years to study the effects of different potassium fertilizer application levels and periods on wheat yield and quality. The results showed that KFA had no significant effect on the yield of the wheat variety Xinong 20 (XN20) but increased the yield of the wheat variety Xiaoyan 22 (XY22). The improvement effect of KFA on the wet gluten content and stabilization time (ST) of XN20 was better than that on these parameters of XY22, while the sedimentation value (SV) and formation time (FT) showed the opposite trend. KFA significantly reduced the albumin content of the two varieties but had no significant effect on the globulin content. Compared with that at the other two stages, the potassium application in the form of potash fertilizer spray at a concentration of 60 mmol L−1 (K2) at the flowering stage (BBCH 65) significantly increased the protein content, wet gluten content, SV and gluten protein content in XN20 grains, whereas the application at 10 days after flowering (AA10, BBCH 71) at the K2 concentration was more beneficial to prolonging the dough FT. For XY22, the application of potassium fertilizer at the K2 concentration at the flowering stage increased the wet gluten and gluten protein levels and dough development time. There were significant genotypic differences in the composition and content of HMW-GS between the two varieties. KFA significantly increased the levels of the 1, 7 + 8, and 4 + 12 subunits in XN20 and the 1 subunit in XY22, but had no significant effect on the 2 + 12 subunit in XY22. Partial least squares path modelling (PLS-PM) analysis showed that the processing quality indexes (SV, FT, ST) and gluten protein and HMW-GS levels were regulated by the potassium fertilizer foliar spraying stage and concentration and revealed in part that KFA affected the processing quality by affecting the HMW-GS content.
Journal Article
Exploring the potential use of two species of Dioscorea in composite flours for bakery products
Dioscorea speciespossess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species ofDioscoreaby evaluating their nutritional, rheological and textural properties for use in baking.Dioscorea composita flour had a higher crude fibre content (1.5%±0.11), whileDioscorea bulbiferaflour exhibited higher antioxidant content [930.5mgGAE · (100g)–1 dry matter] and better protein digestibility (89.06%±0.7%). Wheat flour was substituted withDioscoreaflour (0–30%) to make composite doughs. Doughs containingD. composita exhibited superior biaxial extensibility (41.22±11.9mm at 20% substitution), compared to the control (21.4±2.7mm), indicating their potential for use in bread production. Meanwhile, doughs containing 20% or more D. bulbiferaflour were more suitable for products such as biscuits or pitta bread. However, all composite doughs were harder to handle, likely due to gluten dilution and component interactions, regardless of theDioscoreaspecies used. Therefore, theDioscoreaspecies used in this study could be considered promising candidates for inclusion in suitable bakery products.
Journal Article
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
Manufacture of gluten-free products requires the use of preselected raw materials. The number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less variable and attractive in terms of their appearance, taste and nutritional value in comparison with traditional bread. The aim of the study was to apply debittered acorn flour as a natural nutritional enrichment of gluten-free bakery products and to check its effects on rheological properties of the dough and quality and staling of the bread. The analysis of rheological properties of gluten-free dough supplemented with acorn flour exhibited significant increase in the moduli
G′
and
G″
and a decrease in phase shift tangent, which denotes firming of dough structure. Introduction of limited amounts of acorn flour caused an increase in bread volume and improved crumb characteristics. In consequence of a diminished starch retrogradation, the respective loaves exhibited slower staling. Bread supplemented with acorn flour exhibited improved sensory acceptance. The obtained results signify that the application of debittered acorn flour in gluten-free baking could be useful for nutritional reasons, as it enriches bread with protein, minerals and dietary fiber, but also because of its technological effects, including structure strengthening, and sensory improvement.
Journal Article