Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation. (24th October 2016)

• Record Type: Journal Article
• Authors: Peressini, Donatella; Braunstein, Dobrila; Page, John H; Strybulevych, Anatoliy; Lagazio, Corrado; Scanlon, Martin G
• Is Part Of: Journal of the science of food and agriculture. Volume 97:Number 8(2017)
• Page Start: 2366
• Page End: 2374
• Publication Date: 2016-10-24
• Subjects: bread dough -- rheology -- ultrasound -- breadmaking -- bakery ingredients; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8048
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large‐strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3–6 MHz. RESULTS: Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics. CONCLUSIONS: Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry