Rheological properties of dough and baking quality of products using coloured wheat

Hřivna, Luděk; Zigmundová, Veronika; Burešová, Iva; Maco, Roman; Vyhnánek, Tomáš; Trojan, Václav

dc.title	Rheological properties of dough and baking quality of products using coloured wheat	en
dc.contributor.author	Hřivna, Luděk
dc.contributor.author	Zigmundová, Veronika
dc.contributor.author	Burešová, Iva
dc.contributor.author	Maco, Roman
dc.contributor.author	Vyhnánek, Tomáš
dc.contributor.author	Trojan, Václav
dc.relation.ispartof	Plant, Soil and Environment
dc.identifier.issn	1214-1178 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	64
utb.relation.issue	5
dc.citation.spage	203
dc.citation.epage	208
dc.type	article
dc.language.iso	en
dc.publisher	Czech Academy of Agricultural Sciences
dc.identifier.doi	10.17221/62/2018-PSE
dc.relation.uri	https://www.agriculturejournals.cz/web/pse.htm?volume=64&firstPage=203&type=publishedArticle
dc.subject	Triticum aestivum	en
dc.subject	grain characteristics	en
dc.subject	dough rheology	en
dc.subject	baking experiment	en
dc.subject	anthocyanins	en
dc.description.abstract	The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated processes occurring during baking. A higher content of bran increased the complex viscosity of dough. In the initial stages of heating, the increasing presence of bran promoted dough weakening. Starch gelatinization was also influenced by the content of bran. © 2018, Czech Academy of Agricultural Sciences. All rights reserved.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007969
utb.identifier.obdid	43878269
utb.identifier.scopus	2-s2.0-85047096150
utb.identifier.wok	000432051000001
utb.source	j-scopus
dc.date.accessioned	2018-07-27T08:47:36Z
dc.date.available	2018-07-27T08:47:36Z
dc.description.sponsorship	Research and Development for Innovations Operational Programme, Teaching and Research Facilities for Biotechnological Disciplines and Extension of Infrastructure [IP 38/2017, CZ.1.05/4.1.00/04.0135]
dc.rights	All the content of the articles is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform and build upon the material as long as the source is properly cited.
dc.rights.access	openAccess
utb.contributor.internalauthor	Burešová, Iva
utb.fulltext.affiliation	Luděk HŘIVNA 1 , Veronika ZIGMUNDOVÁ 1, , Iva BUREŠOVÁ 2 , Roman MACO 1 , Tomáš VYHNÁNEK 3 , Václav TROJAN 3 1 Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic 2 Department of Food Technology, Tomas Bata University in Zlín, Zlín, Czech Republic 3 Department of Plant Biology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic Corresponding author: xzigmund@mendelu.cz
utb.fulltext.dates	Received on January 25, 2018 Accepted on April 9, 2018 Published online on April 18, 2018
utb.fulltext.references	Abdel-Aal E.S.M., Hucl P. (2003): Composition and stability of anthocyanins in blue-grained wheat. Journal of Agricultural and Food Chemistry, 51: 2174–2180. Almeida E.L., Chang Y.K., Steel C.J. (2013): Dietary fibre sources in bread: Influence on technological quality. LWT – Food Science and Technology, 50: 545–553. Bagheri R., Seyyedin S.M. (2011): The effect of adding rice bran fibre on wheat dough performance and bread quality. World Applied Sciences Journal (Special Issue of Food and Environment), 14: 121–125. BeMiller J., Whistler R. (2009): Starch: Chemistry and Technology. Cambridge, Academic Press. Brennan C.S., Cleary L.J. (2007): Utilisation Glucagel ® in the β-glucan enrichment of breads: A physicochemical and nutritional evaluation. Food Research International, 40: 291–296. Burešová I., Tokár M., Mareček J., Hřivna L ., Faměra O., Šottníková V. (2017): The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science, 75: 158–164. Collar C., Bollain C., Rosell C.M. (2007): Rheological behaviour of formulated bread doughs during mixing and heating. Food Science and Technology International, 13: 99–107. Esposito F., Arlotti G., Bonifati A.M., Napolitano A., Vitale D., Fogliano V. (2005): Antioxidant activity and dietary fibre in durum wheat bran by-products. Food Research International, 38: 1167–1173. Fang Y.Z., Yang S., Wu G. (2002): Free radicals, antioxidants, and nutrition. Nutrition, 18: 872–879. Hampl J., Příhoda J. (1985): Cereal Chemistry and Technology II. Prague, University of Chemictry and Technology Prague. (In Czech) Hou Z.H., Qin P.Y., Zhang Y., Cui S.H., Ren G.X. (2013): Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Research International, 50: 691–697. Kequan Z., Parry J.W., Yu L. (2005): Phenolic compounds in Foods and Natural Health Products. 1st Edition. New Jersey, Rutgers Knievel D.C. Knievel D.C., Abdel-Aal E.S.M., Rabalski I., Nakamura T., Hucl P. (2009): Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.). Journal of Cereal Science, 50: 113–120. Kučerová J., Hřivna L., Šottníková V., Janečková M., Dostálová Y. (2014): Baking wheat flour experiments with the addition of colour wheat bran. Úroda, 12: 481–484. (In Czech) Kurek M., Wyrwisz J. (2015): The application of dietary fiber in bread products. Journal of Food Processing and Technology, 447: 74–80. Liu R.H. (2007): Whole grain phytochemicals and health. Journal of Cereal Science, 46: 207–219. Lutsey P.L., Jacobs D.R.Jr., Kori S., Mayer-Davis E., Shea S., Steffen L.M., Szklo M., Tracy R. (2007): Whole grain intake and its cross-section association with obesity, insulin resistance, inflammation, diabetes and subclinical CVD: The MESA study. British Journal of Nutrition, 98: 397–405. Martinek P., Škorpík M., Chrpová J., Fučík P. (2012): Skorpion – A variety of winter wheat with blue grain. Obilnářské listy, 10: 78–79. (In Czech) Mondal A., Datta A.K. (2008): Bread baking – A review. Journal of Food Engineering, 86: 465–474. Müllerová M., Skoupil J. (1988): Technology (for the 4th year of SPS in the branch of flour processing). Prague, SNTL. (In Czech) Pasqualone A., Bianco A.M., Paradiso V.M., Summo C., Gambacorta G., Caponio F., Blanco A. (2015): Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, 180: 64–70. Ranken M.D., Kill R.C., Baker C. (1997): Food Industries Manual. 24 th Edition. London, Chapman Hall. Roozendaal H., Abu-Hardan M., Frazier R.A. (2012): Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions. Journal of Food Engineering, 111: 606–611. Topping D. (2007): Cereal complex carbohydrates and their contribution to human health. Journal of Cereal Science, 46: 220–229. Zhao M., Luo Y., Li Y., Liu X., Wu J., Liao X., Chen F. (2013): The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment. Food Chemistry, 141: 3260–3267. Zhang L., Lucas T., Doursat C., Flick D., Wagner M. (2007): Effects of crust constraints on bread expansion and CO 2 release. Journal of Food Engineering, 80: 1302–1311.
utb.fulltext.sponsorship	The results and outcomes of the project (IP 38/2017) were prepared using instrumentation funded from the Research and Development for Innovations Operational Programme, Project No. CZ.1.05/4.1.00/04.0135 Teaching and Research Facilities for Biotechnological Disciplines and Extension of Infrastructure.
utb.wos.affiliation	[Hrivna, Ludek; Zigmundova, Veronika; Maco, Roman] Mendel Univ Brno, Fac Agron, Dept Food Technol, Brno, Czech Republic; [Buresova, Iva] Tomas Bata Univ Zlin, Dept Food Technol, Zlin, Czech Republic; [Vyhnanek, Tomas; Trojan, Vaclav] Mendel Univ Brno, Fac Agron, Dept Plant Biol, Brno, Czech Republic
utb.scopus.affiliation	Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic; Department of Food Technology, Tomas Bata University in Zlín, Zlín, Czech Republic; Department of Plant Biology, Faculty of Agronomy, Mendel University in Brno, Brno, Czech Republic
utb.fulltext.projects	IP 38/2017
utb.fulltext.projects	CZ.1.05/4.1.00/04.0135