Properties of Arabinoxylans in Frozen Dough Enriched with Wheat Fiber

The global market for frozen bread dough is rising; however, its quality could deteriorate during extended storage. Our previous study indicated that undesirable changes caused by freezing could be reduced by adding arabinoxylan‐rich fiber sources. The present study investigated the changes in arabinoxylan properties of yeasted dough during frozen storage. Dough samples made from refined, whole, and fiber‐enriched (15% either wheat aleurone or bran) flours were stored at –18°C for nine weeks, and structural properties of arabinoxylan were probed during storage. Water‐extractable arabinoxylan (WEAX) content in dough samples increased by about 19–33% during the first three weeks of storage. Prolonged storage of dough (weeks 6 and 9), however, correlated with a decline in WEAX content. Average molecular weight and intrinsic viscosity of WEAX decreased during storage for all frozen dough samples. Arabinose‐to‐xylose ratios also decreased by 11 and 6% for control and composite dough samples, respectively. There was a significant positive correlation (r = 0.89, P < 0.0001) between WEAX content of dough and bread quality throughout the storage period. The results demonstrated that changes in dough quality during frozen storage were related to changes in the content and structure of WEAX that took place during frozen storage.     

Bran Characteristics and Bread‐Baking Quality of Whole Grain Wheat Flour

Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread‐baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Bühler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread‐baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf volume of bread than WWFs of U.S. soft and club wheat bran. WWFs of two U.S. hard wheat varieties (ID3735 and Scarlet) produced much smaller loaves of bread (<573 mL) than those of other U.S. hard wheat varieties (>625 mL). IDF content, phytate content, and water retention capacity of bran exhibited significant relationships with loaf volume of WWF bread, whereas no relationship was observed between protein content of bran and loaf volume of bread. It appears that U.S. soft and club wheat bran, probably owing to relatively low IDF and phytate contents, has smaller negative effects on mixing properties of WWF dough and loaf volume of bread than U.S. hard wheat bran.     

Effects of Bran Prehydration on Functional Characteristics and Bread‐Baking Quality of Bran and Flour Blends

The effect of bran prehydration on the composition and bread‐baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content of bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents.     

Effect of Dough Processing Conditions and DATEM on Norwegian Hearth Bread Prepared from Frozen Dough

The objective of this study was to examine treatments that directly influence Norwegian lean doughs destined to be frozen. Therefore a strip-block experimental design with four dough treatment factors (wheat flour blend, diacetyl tartaric acid esters of monoglycerides [DATEM], water absorption, and dough temperature) and two storage factors (frozen storage time and thawing time) was used. Four levels were selected for frozen storage time and two levels were selected for the remaining factors. After frozen storage (2–70 days), the doughs were thawed and baked. Principal component analysis showed that to obtain a high loaf volume and bread score after freezing, a high dough temperature after mixing (27°C) was essential. The highest form ratio (height/width) level was obtained after 28 days of frozen storage and with a short thawing time (6 hr). Analysis of variance (ANOVA) of dough treatments showed that an increase in dough temperature from 20 to 27°C after mixing resulted in a significant increase in loaf volume (1,653 to 2,264 mL), form ratio (0.64 to 0.69), and bread score (1.7 to 3.2), and a reduction in loaf weight (518.4 to 512.5 g) and crumb score (7.9 to 5.9, i.e., a more open bread crumb). Also, the addition of DATEM significantly increased loaf volume (1,835 to 2,081 mL), form ratio (0.64 to 0.69), and bread score (2.2 to 2.6). Frozen dough storage time significantly affected loaf volume, loaf weight, bread score, and crumb score. Increasing thawing time from 6 to 10 hr significantly increased loaf volume (1,855 to 2,121 mL), and reduced the form ratio (0.69 to 0.63) and loaf weight (516.8 to 511.4 g). ANOVA of the interaction between dough treatment and frozen storage time showed that decreasing water absorption significantly increased the loaf volume.     

Modeling of Dough Mixing Profile Under Thermal and Nonthermal Constraint for Evaluation of Breadmaking Quality of Hard Spring Wheat Flour

This research was initiated to investigate associations between flour breadmaking traits and mixing and empirical dough rheological properties under thermal stress. Thirty hard spring wheat flour samples were analyzed by a Mixolab standard procedure. Mixolab profiles were divided into six different stages, and torque measurements of individual stages were modeled by nonlinear curve fitting using a compound of two solution searching procedures, multidimensional unconstrained nonlinear minimization and genetic algorithm. Mixing patterns followed exponential equations. Dough torque patterns under heat constraint, specifically dough thermal weakening and pasting profiles, were described by a sigmoid logistic equation as a function of time. Dough stability during heating appeared important for bread loaf volume increase from significant correlations between bread loaf volume and parameters generated from models of a dough thermal weakening stage. Multivariate continuum regression was employed to calibrate prediction models of baking traits using Mixolab parameters. Coefficients of determination estimated from prediction models and cross‐validation were greater than 0.98 for bake water absorption, mixing time, and bread loaf volume, indicating that the Mixolab parameters have a potential to enhance evaluation of flour breadmaking quality.     

Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation

The influence of bran particle size on bread‐baking quality of whole grain wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in hard white wheat than in hard red wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storage for seven days at 4°C. It is probable that finely ground bran takes away more water from gelatinized starch than coarsely ground bran, increasing the extent of starch retrogradation in bread and gels during storage.     

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

Wheat bran is a low‐cost by‐product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the effects of incorporating wheat bran into the CSB at different levels (5, 10, and 15%). The dough behavior was measured by analyzing rheological properties. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by 1 . The predicted glycemic response of the bread was analyzed by using an in vitro digestion method. The results illustrated that the incorporation of wheat bran into wheat flour reduced the extensibility of the dough, decreased specific volume, and increased bread hardness, gumminess, and chewiness. However, this study also showed that addition of wheat bran can decrease the predicted glycemic response of steamed bread by up to 39%.     

End-Use Quality of Flour from Rhyzopertha dominica Infested Wheat

The objective of this study was to evaluate how Rhyzopertha dominica infestation of stored wheat grain affects the rheological and baking properties of bread made with the milled flour. Wheat samples were infested with R. dominica and stored for up to 180 days at room temperature. Every 45 days, samples of wheat were collected and evaluated for insect population and flour yield. Flour milled from these wheat samples was evaluated for color reflectance, pH, fat acidity, and rheological properties which were measured by a farinograph. Loaves of bread were baked using a straight-dough procedure. Volume, height, and weight of the loaves were evaluated. None of the analyses performed on the control wheat flours showed any changes during the storage period, and they were similar to the initial wheat. The insect population increased during storage of the wheat up to 90 days, and the flour yield decreased with the storage up to 180 days. Flours from insect-infested wheat absorbed more water than did flours from control wheat. Dough stability and dough development times of infested flours decreased. Bread volume showed a progressive decline throughout the storage experiment. In conclusion, flour from insect-infested wheat exhibited changes in rheological properties such as dough stability, dough development times, water absorption, and mixing stability; bread had an offensive odor; and volume and loaf characteristics were negatively affected.     

In Situ Production of Prebiotic AXOS by Hyperthermophilic Xylanase B from Thermotoga maritima in High‐Quality Bread

In situ enrichment of bread with arabinoxylan‐oligosaccharides (AXOS) through enzymic degradation of wheat flour arabinoxylan (AX) by the hyperthermophilic xylanase B from Thermotoga maritima (rXTMB) was studied. The xylanolytic activity of rXTMB during breadmaking was essentially restricted to the baking phase. This prevented problems with dough processability and bread quality that generally are associated with thorough hydrolysis of the flour AX during dough mixing and fermentation. rXTMB action did not affect loaf volume. Bread with a dry matter AXOS content of 1.5% was obtained. Further increase in bread AXOS levels was achieved by combining rXTMB with xylanases from Pseudoalteromonas haloplanktis or Bacillus subtilis. Remarkably, such a combination synergistically increased the specific bread loaf volume. Assuming an average daily consumption of 180 g of fresh bread, the bread AXOS levels suffice to provide a substantial part of the AXOS intake leading to desired physiological effects in humans.     

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 2³ central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance index of wheat flour were established. The fiber sources interacted for some of the parameters analyzed, demonstrating that if two or more sources of dietary fiber are present in the mix, they might act different to what would be expected of the sum of them. It was also noticed that for most parameters, wheat bran and locust bean gum had a greater influence on farinographic parameters than resistant starch. The simultaneous presence of the three fibers, within the ranges studied, contributed to an increase in water absorption, arrival time, and mixing tolerance index, and to a reduction in departure time and dough stability.     

Use of Two Endoxylanases with Different Substrate Selectivity for Understanding Arabinoxylan Functionality in Wheat Flour Breadmaking

A Bacillus subtilis endoxylanase (XBS) with a strong selectivity for hydrolysis of water‐unextractable arabinoxylan (WU‐AX) and an Aspergillus aculeatus endoxylanase (XAA) with a strong selectivity for hydrolysis of water‐extractable arabinoxylan (WE‐AX) were used in straight‐dough breadmaking with two European wheat flours. Dough, fermented dough, and bread characteristics with different levels of enzyme addition were evaluated with a strong emphasis on the arabinoxylan (AX) population. The WU‐AX solubilized by XBS during breadmaking were mainly released during mixing and had higher molecular weight, in contrast to their counterparts solubilized by XAA, which were mainly released during fermentation and had lower molecular weight. This coincided with increased loaf volume with XBS and a negative to positive loaf volume response with XAA. Bread firmness and dough extract viscosity also were affected by endoxylanase addition. Results confirmed that WU‐AX are detrimental for breadmaking, while WE‐AX and solubilized AX with medium to high molecular weight have a positive impact on loaf volume.     

Transgenic Enhancement of High‐Molecular‐Weight Glutenin Subunit 1Dy10 Concentration: Effects in Wheat Flour Blends and Sponge and Dough Baking

Dough strength is needed for efficient breadmaking quality. This property is strongly influenced in wheat (Triticum aestivum L.) by gluten seed storage proteins and, in particular, by high‐molecular‐weight (HMW) glutenin subunit composition. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1Dy10) via genetic engineering and to determine whether resultant flours can be used in sponge and dough applications, the most common commercial bread‐baking procedure. Both unblended and blended samples from transgenic and nontransgenic sister lines were tested, with blended samples being formed by addition to a control sample. Dough properties, as determined by farinograph evaluation, were improved by the transgene‐encoded increases in 1Dy10 in both undiluted and blended flours. Mean farinograph stability of transgenic samples was twice that of the control, and blends with transgenic samples demonstrated increases in stabilities proportional to the amount of transgenic flour included. Mean farinograph quality numbers of transgenic samples, and of all blends containing transgenic flour, were significantly higher than both the control and all nontransgenic treatments. In the sponge and dough bake procedure, undiluted transgenic samples induced lower scores, relative to both control and undiluted nontransgenic samples, for water absorption, crumb body firmness, and loaf volume. In blends, however, the transgenic samples resulted in improvements in some sponge and dough loaf attributes, including loaf symmetry and crumb color score, without any concomitant loss of loaf volume in transgenic blends. These improved variables relate to finished product appearance and to consumer selection in markets. The use of transgenic flours with increased 1Dy10 glutenin content in commercial blends could provide advantages in sponge and dough bake applications.     

Fermented Sorghum as a Functional Ingredient in Composite Breads

Whole sorghum flour was fermented (a five‐day natural lactic acid fermentation) and dried under forced draught at 60°C, and evaluated for its effect on sorghum and wheat composite bread quality. In comparison with unfermented sorghum flour, fermentation decreased the flour pH from 6.2 to 3.4, decreased total starch and water‐soluble proteins, and increased enzyme‐susceptible starch, total protein, and the in vitro protein digestibility (IVPD). Fermentation and drying did not decrease the pasting temperature of sorghum flour, but slightly increased its peak and final viscosity. In comparison with composite bread dough containing unfermented sorghum flour, fermented and dried sorghum flour decreased the pH of the dough from 5.8 to 4.9, increased bread volume by ≈4%, improved crumb structure, and slightly decreased crumb firmness. IVPD of the composite bread was also improved. Mixing wet fermented sorghum flour directly with wheat flour (sourdough‐type process) further increased loaf volume and weight and reduced crumb firmness, and simplified the breadmaking process. It appears that the low pH of fermented sorghum flour inactivated amylases and increased the viscosity of sorghum flour, thus improving the gas‐holding capacity of sorghum and wheat composite dough. Fermentation of sorghum flour, particularly in a sourdough breadmaking process, appears to have considerable potential for increasing sorghum utilization in bread.     

Effects of Oat Grain Hydrothermal Treatments on Wheat-Oat Flour Dough Properties and Breadbaking Quality

Hydrothermal treatments, which are routine in oat processing, have profound effects on oat flour dough rheological properties. The influence of roasting and steam treatments of oat grain on dough mixing and breadbaking properties was investigated when hydrothermally treated oat flour was blended with wheat flour. Roasting of oat grain (105°C, 2 hr) resulted in oat flours that were highly detrimental to wheat flour dough mixing properties and breadbaking quality. Steaming (105°C, 20 min) or a combination of roasting and steaming of oat grain significantly improved the breadbaking potential of the oat flours. The addition of oat flours increased water absorption and mixing requirements of the wheat flour dough and also decreased bread loaf volume. However, at the 10% substitution level, steamed oat flours exhibited only a gluten dilution effect on bread loaf volume when wheat starch was used as a reference. Oat flour in the breadbaking system decreased the retrogradation rate of bread crumb starch. The results indicate that adequate hydrothermal treatments of oat grain are necessary for oat flour breadbaking applications. Steamed oat flours used at a 10% level retarded bread staling without adversely affecting the loaf volume.     

Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas,Lentils, and Chickpeas

Bread was prepared from wheat flour and wheat flour fortified with either 3, 5, and 7% legume hulls or insoluble cotyledon fibers, or with 1, 3, and 5% soluble cotyledon fibers isolated from pea, lentil, and chickpea flours. Incorporation of hulls or insoluble fibers resulted in increases in dough water absorption by 2–16% and increases in mixing time of dough by 22–147 sec. Addition of soluble fiber resulted in decreases in water absorption as the substitution rate increased and similar mixing times to the control dough. Loaf weights of breads containing hulls or insoluble fibers were generally higher than that of control bread at 149.4–166.5 g. However, the loaf volume of breads fortified with legume hulls and fibers (685–1,010 mL) was lower than that of the control bread (1,021 mL). Breads containing soluble fibers were more attractive in terms of crumb uniformity and color than breads containing either hulls or insoluble fibers. Breads fortified with legume hulls and fibers were higher in moisture content than control bread regardless of the type, source, or fortification rate. Bread fortified with up to 7% hulls or insoluble cotyledon fibers or up to 3% soluble cotyledon fibers, with the exception of 7% insoluble pea fiber, exhibited similar firmness after seven days of storage compared with the control bread, despite their smaller loaf volume. Breads containing hull fibers exhibited the lowest starch transition enthalpies as determined by DSC after seven days of storage, while the starch transition enthalpies of breads containing added soluble or insoluble fiber were not significantly different from the control bread.     

Effect of Protein Quality,Protein Content,Bran Addition,DATEM, Proving Time,and Their Interaction on Hearth Bread

The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size‐exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small‐scale baking of hearth loaves. Protein quality influenced size and shape of the hearth loaves positively. Enhanced protein content increased loaf volume and decreased the form ratio of hearth loaves. The effect of protein quality and protein content was dependent on the size‐distribution of the proteins in flour, which affected the viscoelastic properties of the dough. Doughs made from flours with strong protein quality can be proved for a longer time and thereby expand more than doughs made from weak protein quality flours. Doughs made from strong protein quality flours tolerated bran addition better than doughs made from weak protein quality flours. Doughs made from high protein content flours were more suited for hearth bread production with bran than doughs made from flours with low protein content. DATEM had small effect on dough properties and hearth loaf characteristics compared with the other factors.     

Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI)

A new method, a magnetic resonance imaging (MRI) technique characterized by T(2) relaxation time, was developed to study the water migration mechanism between arabinoxylan (AX) gels and gluten matrix in a whole wheat dough (WWD) system prepared from whole wheat flour (WWF) of different particle sizes. The water sequestration of AX gels in wheat bran was verified by the bran fortification test. The evaluations of baking quality of whole wheat bread (WWB) made from WWF with different particle sizes were performed by using SEM, FT-IR, and RP-HPLC techniques. Results showed that the WWB made from WWF of average particle size of 96.99 μm had better baking quality than those of the breads made from WWF of two other particle sizes, 50.21 and 235.40 μm. T(2) relaxation time testing indicated that the decreased particle size of WWF increased the water absorption of AX gels, which led to water migration from the gluten network to the AX gels and resulted in inferior baking quality of WWB.     

Improvement of Sorghum-Wheat Composite Dough Rheological Properties and Breadmaking Quality Through Zein Addition

Addition of sorghum flour to wheat flour produces marked negative effects on rheological properties of dough and loaf volume. Although there are notable differences in the chemical composition of sorghum proteins (kafirins) compared with wheat gluten that might imply poor functionality in breadmaking systems, a larger constraint may be the unavailability of kafirins due to encapsulation in protein bodies. In this study, zein, the analogous maize prolamin to kafirin, was used to determine the potential effects of protein-body-free prolamins on dough rheology and baking quality of wheat-sorghum composite flour. Mixograms run at 35°C (above the glass transition temperature of zein) were significantly (P < 0.01) improved with addition of zein. Mixogram peak heights increased while mixing time decreased uniformly with addition of zein. Dough extensibility studies showed an increase in maximum tensile stress, while baking studies showed an increase in loaf volume with increasing amounts of added zein. These data are supported by a previous study showing that, in a model system, zein mixed with starch can form viscoelastic networks, and suggest that kafirin, if made available, could contribute to dough formation.     

Pyranose Oxidase from Trametes multicolor Impacts Dough and Bread Microstructure

Pyranose oxidase (P₂O) improves wheat flour dough stability and bread quality. We related its effect on dough spread behavior to that on dough and bread crumb structure. Increasing P₂O addition levels gradually reduced dough flow. High P₂O addition levels further increased dough strength, significantly increased dough cell wall thickness, and decreased bread loaf volume. Taken together, affecting dough spread behavior impacts dough and bread (crumb) structure, and dough structure largely determines bread crumb structure.     

Utilization of Weather Data in Predicting Bread Loaf Volume by Neural Network Method

The unique ability of wheat (Triticum aestivum L.) flour to produce cohesive dough has helped to make it the most widely used cereal crop for bread and other baked food products. Measurement of end‐use qualities, such as loaf volume, is ideally carried out through assessing loaves of bread; however, this is resource intensive. Predictive testing methods are more often utilized to identify wheat genotypes with potentially acceptable loaf volume, although more accurate predictive methods would be beneficial. Our objectives were to study the influence of weather observations on bread loaf volume and flour and dough quality data, to use a neural network (NN) model to predict loaf volume with select input data, and to compare the best multiple regression models identified with their NN counterparts. Weather data collected at 20 days after heading (DAH) showed the highest correlations with bread loaf volume when compared with prior intervals. A NN model containing maximum, minimum, and nighttime temperatures produced the highest coefficient of determination for predicting loaf volume. Our results showed that the NN model explained up to 20% more loaf volume variation than a similar regression model. Weather parameters representing conditions at 20 DAH played a significant role in loaf volume prediction.