Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties (English)

In: Journal of Food Science   ;  72 ,  2  ;  E79-E84  ;  2007

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ABSTRACT:  Breadmaking was performed with cellulose‐blended wheat flour. Cellulose granules (7 types) of various sizes (diameter) were prepared by kneading. With increase of the blend percent of the cellulose samples from 10% to 20%, breadmaking properties such as bread height and specific volume (SV) gradually decreased in every sample; however, the decreasing levels of the properties in 7 types of various sizes varied. The decrease of bread height and SV was associated with the size of the cellulose granule. It was observed at both 10% and 20% blends that the same bread height and SV as for bread baked with only wheat flour could be obtained when the diameter of cellulose granule was above 154 μm in cellulose/wheat flour breadmaking, while they gradually decreased with granules below 154 μm. When the largest cellulose granules were mechanically ground to make smaller ones, the bread height and SV decreased with increasing grinding time. It was ascertained that the size of the cellulose granule was important for breadmaking properties. Cellulose‐blended wheat flour was subjected to mixograph tests. When cellulose granules above 154‐μm dia were blended with wheat flour, the profile of the mixogram was almost the same as that for wheat flour; that is, the profile had a short mixing requirement and showed a viscous gluten matrix. However, when cellulose granules below 81‐μm dia were blended, a different curve showing a nonviscous dough due to breakdown of the gluten protein was observed, as ascertained by microscopy. Farmograph test showed that the amount of the released gas from cellulose‐blended bread dough increased with decrease of the size of the cellulose granule due to breakdown of the gluten protein.

Table of contents – Volume 72, Issue 2

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The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

C89
Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins
Chaijan, M. / Benjakul, S. / Visessanguan, W. / Lee, S. / Faustman, C. | 2007
C96
Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)
Morales‐de León, Josefina C. / Vázquez‐Mata, Norma / Torres, Nimbe / Gil‐Zenteno, Lidia / Bressani, Ricardo | 2007
C103
Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten
Wang, Jin‐shui / Zhao, Mou‐ming / Zhao, Qiang‐zhong / Bao, Yang / Jiang, Yue‐ming | 2007
C108
Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture
Toda, Kyoko / Chiba, Kyoko / Ono, Tomotada | 2007
C114
Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (-10 degreeC):
Park, S. Y. / Yoo, S. S. / Uh, J. H. / Eun, J. B. / Lee, H. C. / Kim, Y. J. / Chin, K. B. | 2007
C114
Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
Park, S.Y. / Yoo, S.S. / Uh, J.H. / Eun, J.B. / Lee, H.C. / Kim, Y.J. / Chin, K.B. | 2007
C120
Identification of C‐glycoside Flavonoids as Potential Mutagenic Compounds in Kava
Jhoo, J.‐W. / Ang, C. Y. W. / Heinze, T. M. / Deck, J. / Schnackenberg, L. K. / Beger, R. D. / Dragull, K. / Tang, C.‐S. | 2007
C126
Change in Mutagenicity in White Rice after Accelerated and Long‐Term Storage
Pahulu, H.F. / Davidson, R.T. / Dunn, M.L. / Ogden, L.V. / Steele, F.M. / Pike, O.A. | 2007
C132
Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch
Karim, A.A. / Toon, L.C. / Lee, V.P.L. / Ong, W.Y. / Fazilah, A. / Noda, T. | 2007
C139
Effect of Washing on Pesticide Residues in Olives
Guardia‐Rubio, M. / Ayora‐Cañada, M.J. / Ruiz‐Medina, A. | 2007
E49
Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual‐Needle Line‐Heat‐Source Method
Zhu, S. / Ramaswamy, H. S. / Marcotte, M. / Chen, C. / Shao, Y. / Le Bail, A. | 2007
E57
Microwave Heating of Cooked Pork Patties as a Function of Fat Content
Picouet, P.A. / Fernández, A. / Serra, X. / Suñol, J.J. / Arnau, J. | 2007
E64
Control of Lightness and Firmness of Cold and Reheated Frankfurter‐Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter
Egelandsdal, B. / Dingstad, G.I. / Tøgersen, G. / Hildrum, K.I. | 2007
E73
Effect of Pretreatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting
Hsu, K.‐C. / Jao, C.‐L. | 2007
E79
Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties
Seguchi, M. / Tabara, A. / Fukawa, I. / Ono, H. / Kumashiro, C. / Yoshino, Y. / Kusunose, C. / Yamane, C. | 2007
E85
Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration
Barat, J.M. / Barrera, C. / Frías, J.M. / Fito, P. | 2007
E94
Physical Study of Minced Fish Muscle with a White‐Grape By‐Product Added as an Ingredient
Sánchez‐Alonso, I. / Solas, M.T. / Borderías, A.J. | 2007
E102
Modeling Texture Kinetics during Thermal Processing of Potato Products
Moyano, P.C. / Troncoso, E. / Pedreschi, F. | 2007
iv
Industrial Applications of Selected JFS Articles
| 2007
M39
Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria
Chun, Jiyeon / Kim, Gyoung Min / Lee, Kang Wook / Choi, In Duck / Kwon, Gun‐Hee / Park, Jae‐Young / Jeong, Seon‐Ju / Kim, Jeong‐Sang / Kim, Jeong Hwan | 2007
M45
Effect of Protective Agents on the Viability of Geotrichum candidum during Freeze‐Drying and Storage
Hamoudi, Latifa / Goulet, Jacques / Ratti, Cristina | 2007
M50
Effects of Short‐Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro
Horrocks, S.M. / Jung, Y.S. / Huwe, J.K. / Harvey, R.B. / Ricke, S.C. / Carstens, G.E. / Callaway, T.R. / Anderson, R.C. / Ramlachan, N. / Nisbet, D.J. | 2007
M56
Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties
Osaili, T. M. / Griffis, C. L. / Martin, E. M. / Beard, B. L. / Keener, A. E. / Marcy, J. A. | 2007
M62
Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma
Deng, Shaobo / Ruan, Roger / Mok, Chul Kyoon / Huang, Guangwei / Lin, Xiangyang / Chen, Paul | 2007
M67
Expression and Purification of Goat Lactoferrin from Pichia pastoris Expression System
Chen, Gen‐Hung / Yin, Li‐Jung / Chiang, I‐Hua / Jiang, Shann‐Tzong | 2007
M72
Invasiveness and Intracellular Growth of Multidrug‐Resistant Salmonella and Other Pathogens in Caco‐2 Cells
Kim, S.‐H. / Wei, C.‐I. | 2007
R11
The Rheology of Colloidal and Noncolloidal Food Dispersions
Genovese, D. B. / Lozano, J. E. / Rao, M. A. | 2007
R21
Food Microstructure Affects the Bioavailability of Several Nutrients
Parada, J. / Aguilera, J.M. | 2007
R33
The Chemistry and Physiology of Sour Taste—A Review
Da Conceicao Neta, Edith Ramos / Johanningsmeier, Suzanne D. / McFeeters, Roger F. | 2007
S87
Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables
Zhao, Xin / Chambers, Edgar IV / Matta, Ziad / Loughin, Thomas M. / Carey, Edward E. | 2007
S92
Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes
Sae‐Eaw, A. / Chompreeda, P. / Prinyawiwatkul, W. / Haruthaithanasan, V. / Suwonsichon, T. / Saidu, J.E. / Xu, Z. | 2007
S98
Antioxidant Activities of Different Colored Sweet Bell Peppers (Capsicum annuum L.)
Sun, T. / Xu, Z. / Wu, C.‐T. / Janes, M. / Prinyawiwatkul, W. / No, H. K. | 2007
S103
Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
Kong, Fanbin / Tang, Juming / Rasco, Barbara / Crapo, Chuck / Smiley, Scott | 2007
S112
Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation
Knight, T.D. / Miller, R. / Maxim, J. / Keeton, J.T. | 2007
S119
Improvement of Moistness and Texture of High Omega‐3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture‐Releasing Ingredients
Lee, K.H. / Joaquin, H. / Lee, C.M. | 2007
S125
Characterization of Hydrophobic Flavor Release Profile in Oil‐in‐Water Emulsions
Giroux, H.J. / Perreault, V. / Britten, M. | 2007
S130
The Influence of Processing and Preservation on the Retention of Health‐Promoting Compounds in Broccoli
Galgano, F. / Favati, F. / Caruso, M. / Pietrafesa, A. / Natella, S. | 2007
S136
Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores
Yuan, S. / Chang, S. K. C. | 2007
S146
Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded Carrots
Ruiz‐Cruz, Saúl / Islas‐Osuna, María A. / Sotelo‐Mundo, Rogerio R. / Vázquez‐Ortiz, Francisco / González‐Aguilar, Gustavo A. | 2007
S153
Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian Africa
Avallone, Sylvie / Bohuon, Philippe / Hemery, Youna / Treche, Serge | 2007
S159
A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents
Xu, B.J. / Chang, S.K.C. | 2007
S167
Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes
Xu, B.J. / Yuan, S.H. / Chang, S.K.C. | 2007
vi
Corrections: Vol. 72, Nr. 2
| 2007