The Experts below are selected from a list of 291 Experts worldwide ranked by ideXlab platform
Narpinder Singh - One of the best experts on this subject based on the ideXlab platform.
-
STUDIES ON THE EFFECT OF SKIM MILK POWDER, SPROUTED WHEAT FLOUR, AND pH ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR
International Journal of Food Properties, 2002Co-Authors: Kulwinder Kaur, Narpinder Singh, Hardeep SinghAbstract:ABSTRACT Studies were undertaken to see the effect of addition of sprouted wheat flour (0, 10, and 20%), skim milk powder (0, 1.5 and 3.0%) and change of Dough pH (5.8, 5.0 and 4.2) with diluted HCl on rheological, gas release and bread making properties of flour. The regression to fit a response surface analysis was used to describe Dough characteristics measured using Brabender Farinograph and Chopin Rheofermentometer F2. Bread volume was also measured and described. Sprouted wheat flour showed the most pronounced effect on water absorption, Dough stability and CO2 production whereas skim milk powder (SMP) showed highly significant effect on Dough height (Hm), CO2 production and bread volume. Addition of sprouted wheat flour upto 10% level improved Dough Development and gaseous release properties of flour without having any significant adverse effect on bread volume. SMP improved Dough stability and diminished water absorption, Dough Development and gaseous release properties of flour. Inclusion of all ...
-
EFFECT OF BAKING INGREDIENTS AND MIXING DURATION ON Dough Development, GAS RELEASE AND BREAD MAKING PROPERTIES
Journal of Food Quality, 2002Co-Authors: Narpinder Singh, Hardeep Singh Gujral, Jaspreet SinghAbstract:Three trials were carried out to determine the effect of wet gluten, acetic acid, fat, sodium chloride and mixing duration on Dough Development, gas release and bread characteristics using regression analysis. Maximum Dough height was significantly affected by acetic acid, wet gluten, mixing duration and sodium chloride whereas maximum gas formation was significantly affected by acetic acid and sodium chloride levels. The addition of fat had significant effects on bread volume. Sodium chloride affected overall acceptability followed by wet gluten, mixing duration and fat levels. Bread volume and overall acceptability decreased with an increase in mixing duration. Increased levels of sodium chloride increased bread volume and overall acceptability and decreased CO2 production. Addition of fat at a level of more than 3% caused a decrease in acceptability. Bread volume and acceptability progressively increased with the increase in wet gluten levels.
-
Effect of additives on Dough Development, gaseous release and bread making properties
Food Research International, 1999Co-Authors: Hardeep Singh Gujral, Narpinder SinghAbstract:Abstract The study was carried out to investigate the effect of additives (lactic acid, fat and sodium chloride) and process variables (mixing duration and fermentation temperature) on Dough Development and gaseous release characteristics measured by Rheofermentometer F2 and bread volume. H m (maximum Dough height) was most significantly affected by mixing duration and sodium chloride whereas Hm′ was most significantly affected by fermentation temperature and fat levels. Increased levels of fat (%) showed improving effects on Dough Development and bread volume, however fat addition did not counteract the adverse affects of over mixing and addition of lactic acid and sodium chloride at higher levels. The models computed had R 2 value ranged between 91.5–98.7%, indicating they are appropriate and can be a useful tool to predict the effect of addition of lactic acid. fat and sodium chloride and process variables mixing duration and fermentation temperature on Dough Development, gaseous release and bread volume.
-
EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR
Journal of Food Quality, 1999Co-Authors: Kulwinder Kaur, Narpinder SinghAbstract:The effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carboxymethyl cellulose (0.25, 0.5, 1.0, 2.0%) on rheological, gas release and bread making properties of flour were examined. Water absorption, Dough stability, Dough Development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an increase in acetic acid concentration. Addition of CMC showed similar effects on Dough stability, Dough Development time and degree of softening. Maximum Dough height (H m ), maximum height of CO 2 production (H m ), gas formation and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most effective in improving Dough characteristics, and overall acceptability scores.
Marie Helene Morel - One of the best experts on this subject based on the ideXlab platform.
-
Image analysis of Dough Development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution
Journal of Food Engineering, 2016Co-Authors: Adriaan Van Der Mijnsbrugge, Frederic Auger, Sofie Frederix, Marie Helene MorelAbstract:Abstract Dough mixing is a key step in the wheat gluten-starch separation process promoting gluten agglomeration. The impact of the water/flour ratio ( W / F ), mixing speed ( N ), and wheat cultivar (Orvantis, Caphorn, Isengrain) on the protein phase distribution during mixing was studied by macroscopic image analysis. During Dough mixing gluten agglomerates grew steadily and finally turned into a filamentous network at optimal Dough Development ( t peak ). Prior to t peak , neither W / F nor N impacted the average gluten lump diameter at a fixed stage of mixing. For Orvantis significantly larger gluten agglomerates (up to 272 μM) were observed as compared to Caphorn and Isengrain (up to 222 and 144 μM, respectively). Wheat flour cultivar was shown to have an important impact on gluten lump diameter, while mixing parameters ( N and W / F ) have no direct effect. Mixing parameters merely modulate the absolute gluten lump growth rate, just as they impact the optimal Dough Development time.
-
A parametric and microstructural study of the formation of gluten network in mixed flour–water batter
Journal of Cereal Science, 2008Co-Authors: Frederic Auger, Marie Helene Morel, Jacques Lefebvre, Muriel Dewilde, Andreas RedlAbstract:Abstract The mechanism of gluten network Development is still unclear and remains difficult to study since gluten network formation in bread Dough is a rather quick process. In order to better characterize this dynamic event, we slowed down its kinetics by increasing the Dough water content. During mixing, performed with a planetary mixer at variable mixing speeds and flour/water ratios, the torque was recorded. Common flours from wheat cultivars Orvantis, Caphorn and Isengrain, similar in composition and Farinograph parameters, were studied. At low flour/water ratios, mixing curves showed a lag phase preceding the increase of torque to the maximum Dough resistance peak. Lag phase duration increased with Dough water content, whereas increasing the mixing speed decreased time for optimal Dough Development. For the three flours studied, the time for optimal Dough Development was found to be related to the instantaneous power delivered to the Dough during the lag phase and not to the specific mechanical energy required to get the maximum torque. Besides the effect of this common control parameter, flours exhibited wide variations in response to a given instantaneous power delivery, with Dough Development times varying by a factor of 6. Orvantis was always faster to develop than Caphorn or Isengrain. Optical microscopy observations of batters, using a protein stain, showed that gluten network Development resulted from two successive phenomena. The first one involved the formation of microscopic gluten lumps, and the second one consisted of the Development of gluten strands starting at the end of the lag phase. The very different behaviours observed for the three flours are discussed in relation to the batter structure and to the colloidal properties of gluten proteins.
Thomas Becker - One of the best experts on this subject based on the ideXlab platform.
-
Advances in the Development of wheat Dough and bread by means of shearing
Journal of Food Engineering, 2019Co-Authors: Stefan Tietze, Mario Jekle, Thomas BeckerAbstract:Abstract Wheat Dough was produced in a rheometer by applying consecutive stress-relaxation steps with alternating direction of shear. A well-defined stress environment prevented separation of gluten and starch during shearing and allowed instantaneous determination of Dough properties. Relaxation spectra of each relaxation step were used to determine the optimum Dough Development time. The spectra were correlated to rheological properties of standard Dough that was mixed in a z-blade mixer. The correlation showed R2s between 0.82 and 0.96. The Dough Development time as indicated by the relaxation spectra was comparable to standard Dough. The evaluation of CLSM micrographs confirmed the results from the spectra. Imitated proofing and baking in the rheometer delivered inconsistent results due to an uncontrollable system by yeast leavening. In the current stage the proposed microscale shear mixing (MSSM) technique can be a reliable method for the rapid evaluation of flour and Dough properties.
-
Concentration dependent rate constants of sodium substitute functionalities during wheat Dough Development.
Food research international (Ottawa Ont.), 2018Co-Authors: Mario Jekle, Andreea Necula, Thomas BeckerAbstract:Abstract Chloride salts can serve as sodium chloride (NaCl) substitutes in wheat Dough for sensory or technological reasons. Therefore, the effect of different substitutes on wheat Dough Development during mixing (optimum water absorption, Dough Development time, stability) and fermentation (maximum Dough height) with a material-adapted water addition and mixing time were investigated. The substitutes had effects on all measures at a level of 2 g salt 100 g−1 wheat flour, with the exception of KCl. The intensity of the effect significantly followed the Hofmeister series due to an altered hydration behavior of the structure-determining gluten proteins. The experiments were supported by CLSM micrographs combined with image analysis. Next to an absolute substitution, the main focus of the study were concentration dependent functionalities of the chloride salts. Therefore, concentration dependent rate constants were calculated based on the application of different concentration levels of the chloride salts. These rate constants showed in all cases a similar tendency following the Hofmeister series.
Frederic Auger - One of the best experts on this subject based on the ideXlab platform.
-
Image analysis of Dough Development: Impact of mixing parameters and wheat cultivar on the gluten phase distribution
Journal of Food Engineering, 2016Co-Authors: Adriaan Van Der Mijnsbrugge, Frederic Auger, Sofie Frederix, Marie Helene MorelAbstract:Abstract Dough mixing is a key step in the wheat gluten-starch separation process promoting gluten agglomeration. The impact of the water/flour ratio ( W / F ), mixing speed ( N ), and wheat cultivar (Orvantis, Caphorn, Isengrain) on the protein phase distribution during mixing was studied by macroscopic image analysis. During Dough mixing gluten agglomerates grew steadily and finally turned into a filamentous network at optimal Dough Development ( t peak ). Prior to t peak , neither W / F nor N impacted the average gluten lump diameter at a fixed stage of mixing. For Orvantis significantly larger gluten agglomerates (up to 272 μM) were observed as compared to Caphorn and Isengrain (up to 222 and 144 μM, respectively). Wheat flour cultivar was shown to have an important impact on gluten lump diameter, while mixing parameters ( N and W / F ) have no direct effect. Mixing parameters merely modulate the absolute gluten lump growth rate, just as they impact the optimal Dough Development time.
-
A parametric and microstructural study of the formation of gluten network in mixed flour–water batter
Journal of Cereal Science, 2008Co-Authors: Frederic Auger, Marie Helene Morel, Jacques Lefebvre, Muriel Dewilde, Andreas RedlAbstract:Abstract The mechanism of gluten network Development is still unclear and remains difficult to study since gluten network formation in bread Dough is a rather quick process. In order to better characterize this dynamic event, we slowed down its kinetics by increasing the Dough water content. During mixing, performed with a planetary mixer at variable mixing speeds and flour/water ratios, the torque was recorded. Common flours from wheat cultivars Orvantis, Caphorn and Isengrain, similar in composition and Farinograph parameters, were studied. At low flour/water ratios, mixing curves showed a lag phase preceding the increase of torque to the maximum Dough resistance peak. Lag phase duration increased with Dough water content, whereas increasing the mixing speed decreased time for optimal Dough Development. For the three flours studied, the time for optimal Dough Development was found to be related to the instantaneous power delivered to the Dough during the lag phase and not to the specific mechanical energy required to get the maximum torque. Besides the effect of this common control parameter, flours exhibited wide variations in response to a given instantaneous power delivery, with Dough Development times varying by a factor of 6. Orvantis was always faster to develop than Caphorn or Isengrain. Optical microscopy observations of batters, using a protein stain, showed that gluten network Development resulted from two successive phenomena. The first one involved the formation of microscopic gluten lumps, and the second one consisted of the Development of gluten strands starting at the end of the lag phase. The very different behaviours observed for the three flours are discussed in relation to the batter structure and to the colloidal properties of gluten proteins.
Mario Jekle - One of the best experts on this subject based on the ideXlab platform.
-
Concentration dependent rate constants of sodium substitute functionalities during wheat Dough Development.
Food research international (Ottawa Ont.), 2018Co-Authors: Mario Jekle, Andreea Necula, Thomas BeckerAbstract:Abstract Chloride salts can serve as sodium chloride (NaCl) substitutes in wheat Dough for sensory or technological reasons. Therefore, the effect of different substitutes on wheat Dough Development during mixing (optimum water absorption, Dough Development time, stability) and fermentation (maximum Dough height) with a material-adapted water addition and mixing time were investigated. The substitutes had effects on all measures at a level of 2 g salt 100 g−1 wheat flour, with the exception of KCl. The intensity of the effect significantly followed the Hofmeister series due to an altered hydration behavior of the structure-determining gluten proteins. The experiments were supported by CLSM micrographs combined with image analysis. Next to an absolute substitution, the main focus of the study were concentration dependent functionalities of the chloride salts. Therefore, concentration dependent rate constants were calculated based on the application of different concentration levels of the chloride salts. These rate constants showed in all cases a similar tendency following the Hofmeister series.