Tags

Type your tag names separated by a space and hit enter

Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
Food Chem. 2020 Oct 01; 326:126972.FC

Abstract

Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked at different times. Wheat flour substitution by CF, GF and RF in bread reduces heat transfer to the dough center by about 21%, 35% and 20%, respectively; and the water loss by about 5%, 15% and 0%, respectively. Those reductions were more influenced by flour type, than flour concentration. When wheat flour is substituted, the mechanisms of water migration are modified, once the pore system of bread dough is more discrete and stiffens later. Calculated thermal conductivity and diffusivity of the different flours used, and its correlations with average composite-bread heating rates (0.93) and water loss (0.85), respectively, indicates that thermal properties of composite bread dough could represent an important issue to be explored in dough systems with reduced gluten concentration.

Authors+Show Affiliations

Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av. Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil. Electronic address: fernanda.vanin@usp.br.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32422510

Citation

Grassi de Alcântara, Rafael, et al. "Evaluation of Wheat Flour Substitution Type (corn, Green Banana and Rice Flour) and Concentration On Local Dough Properties During Bread Baking." Food Chemistry, vol. 326, 2020, p. 126972.
Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chem. 2020;326:126972.
Grassi de Alcântara, R., Aparecida de Carvalho, R., & Maria Vanin, F. (2020). Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, 326, 126972. https://doi.org/10.1016/j.foodchem.2020.126972
Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F. Evaluation of Wheat Flour Substitution Type (corn, Green Banana and Rice Flour) and Concentration On Local Dough Properties During Bread Baking. Food Chem. 2020 Oct 1;326:126972. PubMed PMID: 32422510.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. AU - Grassi de Alcântara,Rafael, AU - Aparecida de Carvalho,Rosemary, AU - Maria Vanin,Fernanda, Y1 - 2020/05/11/ PY - 2019/10/26/received PY - 2020/04/28/revised PY - 2020/05/02/accepted PY - 2020/5/19/pubmed PY - 2020/8/25/medline PY - 2020/5/19/entrez KW - Corn flour KW - Dough formulation KW - Green banana flour KW - Heat transfer KW - Moisture content KW - Rice flour KW - Starch gelatinization KW - Stiffness SP - 126972 EP - 126972 JF - Food chemistry JO - Food Chem VL - 326 N2 - Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked at different times. Wheat flour substitution by CF, GF and RF in bread reduces heat transfer to the dough center by about 21%, 35% and 20%, respectively; and the water loss by about 5%, 15% and 0%, respectively. Those reductions were more influenced by flour type, than flour concentration. When wheat flour is substituted, the mechanisms of water migration are modified, once the pore system of bread dough is more discrete and stiffens later. Calculated thermal conductivity and diffusivity of the different flours used, and its correlations with average composite-bread heating rates (0.93) and water loss (0.85), respectively, indicates that thermal properties of composite bread dough could represent an important issue to be explored in dough systems with reduced gluten concentration. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32422510/Evaluation_of_wheat_flour_substitution_type__corn_green_banana_and_rice_flour__and_concentration_on_local_dough_properties_during_bread_baking_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)30834-7 DB - PRIME DP - Unbound Medicine ER -